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Making your own jerky is definitely a process
We personally prefer to cook our steaks “rare” and we typically remove larger steaks like the 12oz NY Strip from the heat source when the internal temperature reaches approximately 115-118F
cooking heat can be any variety of methods from a wood fire to a broiler to sous vide
1 - Prestige® Angus Chuck Roast (Approx
and the reason is that we cut our steaks to a specific weight
Premium Pairs hanger steak Making your own jerky isDescription Additional Information Nutritional Information Preparation Butchers Breakdown 2 (8oz) All Natural Filet Mignons 2 (10oz) All Natural Top Sirloins 2 (12oz) All Natural NY Strips 2 (14oz) All Natural Ribeyes 4 (1 3lb) Premium Ground Beef Patties 1 Seasoning Bottle of Your Choice This package contains 2 of each of our *premium Classic Cut" steaks, a package of our Angus Wagyu fusion ground beef and your choice of seasoning. Our "Classic Cut"
US$ 140.00
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