Less than 2% of the cattle in the United States will be awarded a prime designation. Prime tenderloins have all the marbling and flavor that top steakhouses look for, and epitomizes the science and care of the American cattle industry.
Featuring a bright, rich yolk, you will enjoy Chelsey’s Gourmet Pasture Eggs that are lower in cholesterol and higher in Beta Carotene and Omega 3.
Chelsey’s Eggs are from free ranging pastured hens. The hens are rotated on fresh pastures to provide you with an exceptional egg with a deep bright yolk as a result of their natural foraging habits outside. The barn and pastures are secured by predator-proof fencing, and pasture area greatly exceeds the requirement for the label “pasture” provided by the USDA, with a maximum distance of 400 feet for the hens to walk to graze forages. This arrangement makes the forages easily accessible to the hens.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
The Irish cream liqueur was brought to market in the 1970’s, and has since become highly popular throughout the world. It presents a combination of cream, chocolate, and vanilla flavors blended with whiskey. With the beverage’s popularity, the flavor then became popular outside the original alcoholic beverage. Monin Irish Cream Syrup is perfect for delicious Irish-inspired beverages with no alcohol. Made with select ingredients and pure cane sugar, Monin Irish Cream Flavored Syrup is a highly concentrated, authentic flavoring offering exceptional versatility for creating specialty beverages.