"Prime is the top USDA grade, representing the highest level of marbling and eating quality. Only a small percentage of cattle ever reach this level (approximately 2%). USDA Prime is awarded by USDA graders who evaluate marbling and maturity. Prime is the highest grade because it has the most abundant, evenly distributed marbling!" —Drew Post, Meat Executive Director
"DLM Natural Beef is the best of the best and all of our steaks are USDA Prime. We believe that happy, healthy animals do not need antibiotics and growth promotants. The beef that we sell is raised on small family farms that are not overcrowded, unlike commercial feedlots. They are lifetime free of added hormones and antibiotics. This all creates what we feel is the best eating experience!" —Mike Chrisman, Meat Director
"I like to pull the steak out of refrigeration, season generously (DLM Chef's Salt or Grilling & Seasoning Rub) and let it come to room temp at least one hour before cooking." —Chef Carrie Walters, DLM Culinary Director
"Salting an hour before cooking slowly draws out water from the surface of the meat as the natural moisture dissolves the salt. This creates a salt solution that migrates into the interior of the steak. When the 'dry brined' steak is cooked, it holds on to that and stays juicier." —Chef Carrie
"Preheat your grill to high (about 500°F). Place steak diagonally on the grill grates (think 2 o'clock position). Create the first mark by leaving the steak completely alone for 90 seconds. Then, rotate the steak to the 10 o'clock position without flipping. Let it cook another 90 seconds. Flip and repeat. Move it to an indirect heat zone of the grill to continue cooking until desired temp." —Chef Carrie
"We practice the art of butchery. What that means is that one of our trained butchers cuts fresh steaks daily, carefully inspecting each piece of meat before it goes into the service case. One of the first things we do each morning is to rotate the freshest steaks into the case. We also have the ability to cut-to-order and we modify anything that is in the case to your specifications. We strive to be able to take care of special orders, so don't be afraid to speak up and ask to speak to one of our butchers." —Greg Estes, DLM Washington Square Meat Manager
"A great butcher knows the best path to customer satisfaction is to start with one simple question: What are you planning to cook tonight? Different cuts of meat will lend different attributes to your meal and will shine better with certain cooking methods. We’ll help you find the best fit. No two cuts of steak are alike and neither are our customers' tastes, so we’ll ask some follow-up questions. Do you prefer something fattier or leaner? Are you feeding a crowd or preparing a dinner for two?
"Looking to grill? A New York Strip or Rib-Eye is the answer. Any cut off the loin will hold up well to a good sear and our prime marbling will create a tender, decadent experience. Want to elevate your Taco Tuesday? A marinated skirt or flank steak will be your star. Feeding a crowd and don’t know how much to buy? We’ll help you figure out how much Prime Rib or Manhattan Roast you’ll need (and how much you’ll need for tasty leftovers, too!). Want something for the smoker? We’ll help you find the brisket with your name on it." —Kelly Rupert, DLM Mason Meat Manager
"Marbling is different from the outer fat butchers trim away—it's embedded deep within the fibers, like little pockets of buttery richness. It melts when cooking, glazing the fibers with oils that keep the meat moist, tender, and full of flavor. Marbling also softens the muscle tissues, helping them break up naturally and yielding more buttery taste on the palate." —Chef Carrie
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