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by Julie Divis February 13, 2019
During these dinners, the waiter or sommelier will go into great detail about where the wine comes from, even pinpointing a specific valley in the countryside perfectly located to provide ample sunlight. But do we ever hear that level of detail regarding the food we are eating alongside it? Isn’t it important to know where our food came from too and why it tastes so good?
So why does Pre beef taste distinctly different andmore delicious, than the other beef I find in the grocery store? Just like with wine, region matters. In order to grow individual varieties of grapes, you need a certain level of rainfall, a specific mineral content found in the soil, a particular amount of sunlight, and different temperature requirements to achieve the perfect vintage. The same strict standards are needed for beef.
We source our beef like we would source our wine. We chose specificcountries that provide the perfect environment for raising cattle. And within those countries, we dial it down to specific regions. All of our beef comes from New Zealand and the south-eastern regions of Australia(specifically Tasmania, Victoria, and New South Wales). The ample rainfall and mild climate of these areas allow for nutritious grass to grow and thrive so cattle can be pasture-raised year-round.
Farmers in these regions also utilize sustainable farming practices, combining sheep and cattle on the same pasture, for example. Sheep like to eat just about anything(weeds included!) so this lets the cattle munch on the grasses they prefer to enjoy.
The breed of cattle we source plays a big role in our Pre difference. We like to compare this to the variety of grape used in different wines. Each variety is going to taste different, thrive in certain growing conditions, and yield different sizes and color fruit.
The breeds we use when sourcing our beef are calledBritish breeds. Examples of these includeAngus, Hereford, Red Devon, Murray Grey and any cross-breeds. We use British breeds, as opposed to Tropical breeds such as Brahman because British breeds are smaller, gentler animals that provide high-quality beef.
And finally, just as aging is important in fine wine, beef needs to age too. Lucky for us, our beef can wet age in the time it takes to travel halfway across the world. Wet aging is the process of beef aging in a vacuum-sealed bag. This allows for the enzymes in the beef to tenderize the cut and enhance its flavor. When it arrives in Chicago, we are ready to cut steaks, grind the beef, and send it off to a store near you!
Just like with wine, region matters. In order to grow individual varieties of grapes you need a certain level of rainfall, a specific mineral content found in the soil, a particular amount of sunlight, and different temperature requirements to achieve the perfect vintage. The same strict standards are needed for beef.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.