No matter if you’re the type of person who takes out frozen meat from the night before and lets it thaw slowly in the fridge or someone who does this in the last minute using hot water or the microwave, there is a way to make sure your meat will always be absolutely delicious. You only need one ingredient for the marinade—vinegar.
Simply add a tablespoon of vinegar to the bag of frozen meat and let it thaw and marinade simultaneously. As it thaws, it will get tender from the vinegar’s acidity and it will get a mild vinegar flavor. After the meat is thawed, simply remove it from the bag and cook it as you planned.
View this post on Instagram
We mention on our website that we hand-select each steak we send you before putting it in your box. Here's what we mean by that, and the tests we put our steaks through before we send them: . 1. We vet a New York strip from every beef we sell, testing it for tenderness and flavor standards. If it doesn't make high marks on these standards, we don't sell those New Yorks and Ribeyes as our premium steaks. . 2. If a steak has confirmation issues and doesn't look like a New York or Ribeye should look like, we don't send it as a premium cut. So you'll never get a Ribeye shaped like a shoe. Similarly, if you're ordering a full-sized New York Strip, you'll never get a steak that's been truncated with the tip cut off. . 4. We dry-age all of our steaks (and all of our beef, for that matter). It's a more expensive process, but it results in better flavor and tenderness than wet-aging. . 5. We pull any New Yorks with weird veins running through the steak that will cause a bad eating experience or less tenderness. . 6. We make sure both New Yorks and Ribeyes are even all the way across in cutting. If they're cut crooked, we don't sell them as a premium steak. . 7. Obviously, we don't sell anything with bloodshot marks or weird coloration on the steak. . 8. We won't send you a steak in a package that has ice crystal bubbles in it. Ice crystals often indicate 1 of 2 things: 1, that the package has popped, which will affect flavor and make steak juices bleed all over your fridge, or, 2, it's a sign of a too-slow freezing process, which means that the steak denatured and released gasses during freezing, which appear as air bubbles inside the package. We blast-freeze all our steaks to avoid this. Another problem with slow freezing in a steak package is that it allows the formation of large ice crystals, which then act as tiny knives cutting into the body of the steak, which reduces tenderness, impacts flavor, and makes juices leak out during cooking. . 9. We don't send cheesy thin steaks. All of our steaks are at least 1 1/4 inches thick, most of our larger New Yorks and Ribeyes are cut at 1 3/4 inches. . So that's a brief look into what goes our steak selection!
A post shared by Alderspring Grassfed Organic (@alderspring_ranch) on Feb 28, 2020 at 11:36am PST
This tip works great for steaks, chicken, or any other type of meat. After you try it once, we’re sure you’ll continue doing it all the time!
