HeartBrand Certified Akaushi Beef™ steaks are unlike most other steaks you purchase at the meat counter. Due to their exceptionally high level of marbling, the steaks will flare up more when cooking over an open fire. In addition, the tasty (and healthy) fat in Certified Akaushi Beef has a lower melting point than other beef, and it may cook a little quicker than you expect.
No matter how you cook it, eating a juicy, perfectly charred Certified Akaushi Beef steak is an extraordinary experience.
Here are a few tips to help you achieve the perfect steak:
- Bring your steak to room temperature before cooking.
- Season generously with your favorite spices, salt and pepper. Don’t forget to season the sides!
- Bring your grill or skillet up to temperature before adding your steaks.
- Always allow your cooked steaks to rest for 3 to 4 minutes before eating. It’s worth the wait!
Thawing Tips
Thaw steaks overnight in the refrigerator. Leave them in their vacuum packages and place them on a plate or pan (to catch any drips that may leak out during the thawing process). Do not stack your steaks – stacking them will prevent airflow, which speeds up the thawing process. Plan for 24 hours to thaw your steaks.
Pro tip: Never thaw frozen meat in hot water. Instead, thaw it in a refrigerator overnight – allowing the beef to slowly thaw and retain its moisture. This method provides the most tender and juicy beef.
Indoor Cooking Tips
When preparing your HeartBrand Certified Akaushi Beef steak indoors, use a heavy-duty, oven-safe skillet to sear the steaks on the stovetop and then transfer to the oven to finish cooking them.
Outdoor Grilling Tips
Due to its exceptionally high level of marbling, HeartBrand Certified Akaushi Beef steaks will flare up more when cooked over an open flame. The tasty fat in HeartBrand Certified Akaushi Beef also has a lower melting point than other beef, meaning it may cook quicker than you expect.
*Cooking times are for medium-rare temperatures. Increase cooking time for a well-done steak and decrease cooking time for a rare steak.
