All of our Pre steaks are sold in grocery stores at a consistent thickness and weight. Every time you purchase a Pre top sirloin steak from Meijer or Marianos or Heinen’s(for a store near you, visit our store locator) it will be 8 ounces and the same thickness.
Why sell steaks at a fixed weight and thickness? When you take the steak home and cook it for dinner, there are no surprises. It will cook for the same amount of time on each side every time. There won’t be a drastic difference in thickness every time you buy a Pre steak. If you like a medium-rare middle, find the right timing based on your stove and pan and you will have your Pre steak recipe for life. For our suggestions on temperature and cooking times, check out our Steak Temperature Chart as well as some handy cooking tips here.
Maintaining consistency starts when we receive the sub-primal* from New Zealand and Australia. After the beef is taken out of the initial vacuum seal, it is given to the butcher where it is cut into 2 or 3 equal parts depending on the size of the sub-primal. Then each piece is put through a machine that uses a laser to measure the size and density.Then, it chops up the piece into consistent, individual steaks.
After the steaks are cut, they go through our check-weigher machine. This machine weighs each steak and if it is overweight it bumps it off to the side so we can trim it down to size. If the steak is the right size, it is passed on to get packed in our vacuum sealed packaging.
Keep reading to find out more about our packaging and curation process.
-
Living Non-GMO with Clean Beef
-
Why Beef Changes Color
-
No Added Antibiotics or Antibiotic-Free?
-
Why choose Pre beef?
-
Buy Your Beef like You Buy Your Wine
Definitions:
*A Sub-Primal is a smaller section of beef cut from the larger carcass. The sub-primal is then cut into“secondary” or“portion” cuts that are the smaller cuts we are used to seeing in grocery stores.
Back
