Prime Time Winter 2020

the ribeye spinalis (cap of ribeye) as a retail cut on the website. This piece is so tender it will melt in your mouth and you won’t want to share. The show-stopper steak falls on our Heart- Brand Beef sirloin strip. Just try one ... you’ll be back for more! The sirloin strip is an of- fice favorite and my personal favorite. The New York strip hasn’t always been my cut of choice but trying the HeartBrand Akaushi striploin has changed my mind. The rich, buttery flavor is highlighted in this cut and will outshine the competition. This steak is typically cut a little thicker at 1¼ to 1½ inch- es and a great 14-ounce portion. Have you ever tried dry-aged beef? We offer a bone-in, dry-aged striploin that is out of this world. Dry-aging is a process where the beef is hung in open air at a temperature that is just above freezing, over a period of time. During this process, the beef will develop a depth of flavor that cannot be achieved with wet aging. The fla- vor will be stronger and more concentrated as well as have a nutty, earthy perception.

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beef contains more healthy fats. When you cook Akaushi ground beef in a skillet, drain the fat into a small container. If you allow the fat to reach room temperature, you will notice that the fat will still move as a liquid. You can pour it from one contain- er to another. If you pick up the same lean percentage ground beef from the grocery store and do the same thing, the fat will most likely become a solid white texture once it reaches room temperature. Which one would you prefer run through your body? The most requested item we offer is a 14-ounce ribeye steak. Customers seem to gravitate toward this item since they are most familiar with this cut and have prob- ably ordered this item in a restaurant in the past. Our HeartBrand Beef ribeye has a great beefy flavor with the tenderness you would see in a filet. We recommend cook- ing this item medium to medium rare to accentuate the beefy yet buttery flavors. As a special feature, we are currently offering

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www.akaushi.com • Winter 2020