Chef’s Gold is dry-aged beef fat that imparts nuanced dry-aged flavor to your favorite steaks, roasts or hamburgers. It’s also delicious on roasted potatoes and vegetables. Only fat from the tenderloin section of USDA Prime beef is used to make Chef’s Gold. The fat from this area has the unique characteristics of being firm and brittle. Once the singular fat is segregated, it is hand trimmed, ultrafine ground, formed and dry-aged using the same process as our steaks and roasts.
Serving suggestions: Use in place of butter when basting steaks in a skillet. Allow a small pat to melt on top of a finished steak or burger. Baste a prime rib or roast with melted Chef’s Gold prior to serving.
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This is the exclamation needed with grilled meats and vegetables. Amazing with the steak and short ribs
Posted 9/15/2020 by Wood
OMG! Over the past 3-weeks, Chef's Gold greatly enhanced our Beef Wellington. Grilled Steaks, and Sunday's Roast Beef. These were already USDA Prime cuts, too! Well worth the purchase.
Posted 9/9/2020 by Belle
Made a Huge Difference in Flavor!
Bought on a whim out of curiosity and I wasn’t disappointed. This added so much flavor to my steaks! I’ll always have it in my freezer!!!
Posted 9/3/2020 by Elizabeth
Adds a nice touch!
I love hitting my ribeyes with this at the end of the cook....super flavorful!
Posted 4/29/2020 by Scott
This was outstanding
Very good flavor and good for putting in the pan to sear right before its finished and then pouring on top of the steak a d letting it rest under the foil. Very good making mashed potatoes too
Posted 4/3/2020 by Josh