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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