100% Grass Fed Delmonico Steak

Name: 100% Grass Fed Delmonico Steak
Availability: OutOfStock
Rating: 4.916666667 (12 reviews)

(12)

$44.00

per package

Eats like a cross between a bone-out ribeye and a NY strip steak
Each package contains 1 Delmonico steak and weighs approx. 1 pound
5x more CLA, 4x more Vitamin A, 3x more Vitamin E, 75% more Omega-3s, 78% more Beta Carotene versus grain finished beef
Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

Minimum order $125. Free shipping for NY, NJ, CT at $175
Shipping charge calculated at checkout (flat-rate depending on delivery location)
All orders shipped frozen. All products individually packaged
Nationwide shipping Monday thru Thursday
UPS Ground / UPS Air depending on delivery location
Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
Tracking information emailed when order is shipped

100% grass fed and finished
Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
Raised humanely on pasture of grasses and legumes
No antibiotics, hormones or growth promotants

The Delmonico steak comes from the tender meat of the fore rib. Beef rib meat has become increasingly popular because of its rich flavor and tenderness, and the Delmonico is a good example of why. This thick cut steak was made famous by its namesake the Delmonico restaurant in New York City.
The Delmonico makes for a great standalone steak, and can be cooked on grill or with a skillet. It also makes for a great steak sandwich or as the key ingredient for an indulgent steak salad.
Like all grass fed steaks we recommend cooking with a medium heat and not cooking past an internal temperature of 140-145 degrees (medium). When grilling Delmonico steak, it is important to not use too high of a flame to cook this thick cut as it is possible to overcook the outside while the inside remains undercooked. A quick 30 minute Delmonico steak marinade of olive oil and herbs is also a great way to tenderize the muscle fibers, impart flavor and offer a bit of a buffer when it comes to cooking time.

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