USDA Prime

Delmonico Steak

As low as $89.00
USDA Prime

Delmonico Steak

As low as $89.00
Description

A luxurious bone-in steak that’s derived from the area between the ribeye and New York strip. Hand-cut to a generous thickness from USDA Prime beef, the Delmonico steak is impressive to see on the serving tray but its true beauty is revealed with the first rich and juicy bite. The Delmonico is definitely a dining experience worth exploring.

Description

The USDA Prime Delmonico is a steak that’s unlike any other. Carefully procured from the area where the ribeye ends and the NY strip begins, this steak has the richness of a ribeye with the firm texture of a strip steak. Made from our finest USDA Prime grade beef from the Northwest, this is a steak with the bountiful marbling expected from the top 4% of all beef graded to the USDA’s standards. Hand-cut to a plentiful thickness, the rib bone is left attached to the steak for a high-end dining experience.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

 

 

Beef Grading 101

This Delmonico steak is USDA Prime, the highest level of marbling recognized by the USDA.

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

RRGraphsNEWprimeNWCLR

Meatology

Loin_chart_2021

The Delmonico steak is cut from the longissimus dorsi muscle where the rib and loin primals converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced. The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a rectangular section of well marbled beef.

Fast Fact                                                                                                                                                          There are only 2 Delmonicos available from each head of cattle, making this a rare and special steak.

Our Favorite Recipes

cooking-style https://www.snakeriverfarms.com/static/version1654777379/frontend/Folio3/doublerr/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Mandy Tanner

Gouda Gratin Gold Potatoes

  • 1 hour 30 minutes
  • 4 SERVINGS
cooking-style https://www.snakeriverfarms.com/static/version1654777379/frontend/Folio3/doublerr/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Mandy Tanner

Steakhouse Delmonico with Potatoes Gratin and Asparagus

  • 1 hour 15 minutes
  • 4 SERVINGS

Customer Reviews

What others are saying

You Deserve an Upgrade

Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.

Delmonico Steak