上等菲力牛排
American steakhouse quality, selected for marbling, tenderness, and flavor.
独特品质：手工挑选的美国农业部优质牛肉具有美国最受欢迎的牛肉——令人垂涎的菲力牛排的坚果风味。
菲力牛排是美国最受欢迎的牛排之一。我们的美国农业部优质菲力牛排经过严格的加工，确保每一口都能吃到最鲜嫩、最美味的牛肉。我们的牛都是牧场饲养的，并且用谷物喂养，我们严格的天然饮食使每一块优质菲力牛排都含有大量非常理想的大理石纹脂肪。
我们以纯天然牛肉为荣，没有添加任何增强剂、抗生素或激素。人道饲养的牛可以切出更自然、更嫩的牛肉，无需使用任何添加剂或有害化学物质。
产品背后：菲力牛排是从牛腰肉上切下来的，是很少使用的肌肉的锥形末端，因此切出来的肉最嫩，自然多汁。这种特殊的肉块通常被称为牛身上最精致、最昂贵的肉块。上等菲力牛排来自牛身上很少使用的里脊肉，这些肉块通常来自不负重的肌肉，因此切出来的牛肉非常精致、嫩滑。
食用建议：准备前让菲力牛排接近室温。若要五分熟，可用盐和胡椒调味，然后用铸铁煎锅或烤架煎至牛肉内部温度达到 125ºF 至 130ºF。
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
干熟菲力牛排是美国最受欢迎的牛排之一。我们的美国农业部优质菲力牛排经过严格的干熟过程，确保每一口都能吃到最嫩、最美味的牛肉。我们的牛都是牧场饲养的，并且是谷物饲养的，我们严格的天然饮食使每一块优质菲力牛排都含有大量非常理想的大理石纹脂肪。
我们以纯天然牛肉为荣，不添加任何增强剂、抗生素或激素。人道饲养的牛可以切出更自然、更嫩的牛肉，无需使用任何添加剂或有害化学物质。
产品背后：菲力牛排是从牛腰肉上切下来的，是很少使用的肌肉的末端，因此肉质最嫩，自然多汁。这种特殊的肉通常被认为是牛身上最精致、最昂贵的部位。
上等菲力牛排取自牛身上很少使用的里脊肉，通常这些切块来自不承重的肌肉，这使得牛肉切块非常细腻和嫩滑。
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The tenderness-first Prime cut
Filet comes from a non-load-bearing muscle, so its luxury is softness rather than heavy marbling. It is the most delicate Prime steak.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.