Steaks
What Our Customers Say
ordered 5 lbs of Giant Red King Crab…
ordered 5 lbs of Giant Red King Crab legs, $250.00 and just received a call from Winston, they have a shortage and ran out for my order, So I called back and spoke with Mike, who took the time to explain the situation, I was able to wait a extra day ...
Daniel M Testo
9 days ago
I always order the frozen lobster meat…
I always order the frozen lobster meat or frozen tail meat. Either one is great. Super meals
Becky Lonneman
Verified Buyer
27 days ago
Best in class: Lobster & Seafood
They provide a quality product and is priced accordingly. Our recent order left Portland at 5:00PM EST on Monday and arrived at our door step at 10:15AM PST on Tuesday. WOW ! Fresh Lobster that evening for dinner. Our third such experience with more ...
Allen
Verified Buyer
29 days ago
USDA Certified Angus Beef®
Here are Maine Lobster Now we only source the most premium beef available. All of our steaks are certified Angus prime, aged for 28 days, and individually packed for freshness. The beef we get is grass-fed and then finished off with grain or corn for 30 days. This final part of the process (grain and corn) adds the marbling to the meat and truthfully the juicy flavor we can all enjoy. We get our meat from a specialty steak supplier and we only get the best 1.5% of the cuts. If you have never heard about USDA certified beef, that's okay we can teach you about the grading scale and why we only sell the top tier of steaks - prime beef.
Restaurant Quality Steaks Delivered
Ever wonder why steaks at a restaurant sometimes taste better than those at home? Well most of the time grocery stores don't carry Angus prime or if they do, the beef isn't aged. Here at Maine Lobster Now we pride ourselves in delivering a delightful in-home experience second to none. We know that quality beef is a critical part of a meal whether paired with seafood or by itself. We didn't take any shortcuts here and we want you to know that we stand behind the quality of these steaks in the same way we stand behind our seafood. Our supplier only serves high-end steakhouses from Maine to Boston, so you'll only be getting a premium restaurant quality steak delivered to your door.
Inspection For Quality
All beef is inspected for wholesomeness by the U.S. Department of Agriculture (USDA)*, and is graded for quality and consistency. Maybe you’ve heard of Prime, Choice and Select grades – and Prime tops the grading scale. Marbling plays a big role in quality grades.
Beef Grading Scale - What' You'll Get
Marbling – the little white flecks in beef – is key to flavor. The higher the amount of marbling, the higher the quality of beef. The Certified Angus Beef ® brand is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
Q: How is beef graded?
A: Independent USDA graders inspect cattle and label them according to the grading scale:
- Prime - The only beef we sell - Only 1.5% of all beef is scored as Angus
- Choice
- Select
- Several low-quality grades thereafter
Q: How is beef selected for the Certified Angus Beef ® brand?
A: The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale. This top-quality Angus beef is then evaluated again, using the brand's set of 10 science-based specifications for marbling, size and uniformity. If it's good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label.
Q: What makes Certified Angus Beef ® brand Prime the ultimate beef?
A: Quality, plain and simple. Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. Less than 1.5% of beef achieves the high standards of Certified Angus Beef ® brand Prime. And marbling is key to its incredible flavor and tenderness.
Aging Beef - What Is It & Why Does It Matter?
All fresh beef in the grocery store is aged for at least few days and up to a couple weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Our beef is aged in plastic shrink-wrap—a process known as wet-aging for 28 days so that you can receive a steak that is more tender than your local beef.
