Old world method of drying aging beef brings the “BMW of steaks” to consumers’ doorstep NEW BRUNSWICK, New Jersey (Sept. 28, 2006) – New Brunswick Steak Company (www.newbrunswicksteakco.com), a third-generation family-owned business, has differentiated itself from many meat companies by bypassing technology in favor of the old world method of drying aging beef: using time, temperature, humidity, and air flow to dry age premium steaks to their “prime,” so to speak. This focus has allowed the company to be one of the top leaders in their industry, with a loyal customer base of high-profile companies buying corporate gifts, as well as business professionals who dine in high end steak houses and want to enjoy a similar steak quality at home.

Rather than relying on sauces and rubs for flavor, New Brunswick concentrates on the quality and consistency of the steaks themselves, ensuring each one has a bold beef flavor and natural tenderness. Unlike most of their competitors, New Brunswick does not dry age the entire carcass; instead they carefully use the finest cuts of USDA Prime beef. There comes a price with using this method: labor costs and time; however, for the person who values the ultimate taste, the special care is greatly appreciated. The end result is what New Brunswick guarantees to their customers—a savory beef flavor that defines their steaks and has earned them national awards, most recently the Five Star Reviews (www.fivestarreviews.com) “Editor’s Pick 2006 Award.” Customers enjoy the satisfaction of knowing they’re eating steaks comparable to those served in top chefs’ restaurants (e.g., Bobby Flay Steak as well as Emeril Lagasse’s Delmonico Steakhouse) and can eat them anytime in their own homes.

The New Brunswick steak products include Filet Mignon, Boneless NY Strip, NY Strip Roast, Boneless Ribeye, Boneless Prime Rib, Porterhouse, Philly Cheese Steak, Iron Skillet Steak, and more. They also offer the finest world-class seafood, such as Alaskan King Crab Legs, Seafood Sampler, Colossal Back Tiger Shrimp, Jumbo White Shrimp, and Lobster Tails. Simply order and click; it’s that easy. While New Brunswick uses the old world method of age drying their steak products, they use the latest packaging and shipping methods to ensure each product is shipped 100% safely and securely to their customers. Overnight, you can receive via UPS a vacuum-packed “BMW of steaks” on dry ice right on your doorstep. Select from a variety of packaging and shipping options, such as fresh versus vacuum sealed, 3 day, 2 day air and overnight shipping, as well as custom cuts. It’s like eating steaks in high-end steak houses—only without the waiter.

New Brunswick gets high reviews from FiveStarReviews.com
>>From Fivestarreviews.com

It is Sunday afternoon. You smell the aroma of the neighbor's backyard BBQ in the distance while you eagerly await the time when you can watch the NFL game of the week. You've also had a really long and stressful week on the job, so anything that requires dressing up and going out seems more like a prison sentence than an engagement. Meanwhile, your significant other cheers in anticipation that you'll take her out to a five star dinner that evening. What's a hungry, tired fella to do?

Imagine the possibility of a world where you could satisfy your significant other's social needs, prove to be the hopeless romantic who cooks in her honor, and give yourself a delicious five star quality steak dinner - all while checking the tube now and again to see what that updated score is. Well gentlemen and ladies, for that matter, welcome to the world of New Brunswick Steak Company - where the picky steak lover's fantasies come true.

Full Story: Fivestarreviews.com

Fresh vs. Frozen

The truth about Fresh Beef

Some direct mail order meat purveyors doubt the benefits of fresh beef over frozen. The term fresh however is highly deceptive and not necessarily better. Fresh means the meat is not aged. However the finest cuts of beef are aged, this is what ensures the meat is more tender and flavorful. Once the meat is aged, it is no longer considered fresh. So- called fresh selections can actually be inferior to professionally flash frozen meat because if non-frozen cuts are not used within 48 hours of receipt they lose their natural juices resulting in less juicy steaks or roasts. The bottom line? With proper handling, both frozen and never frozen, offer the same quality. In fact, years of blind taste testing, professionals and home gourmets cannot tell the difference between them. Whether you select never frozen or frozen is purely a matter of personal preference and convenience. If you will use the beef within 48 hours of purchase either is suitable, if not flash frozen is the better choice.

Article RE: ALLEN BROTHERS.com