December 16, 2016

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Cooking Series #3: Pan searing

Categories How To's & Tips

Pan searing. That word alone will make your mouth water.  If not, then you must have never heard of pan searing. If you have and your mouth is not watering, then we cannot be friends. I kid. I kid.  Pan searing is what creates the caramelized crust on the outside portion of your meat to give it that crunching outside and moist chewy inside.  Pan searing is pretty painless if you have some patience and a good frying pan. It would be good to note, pan searing is meant to help cultivate flavor, not to fully cook your meat. Once you have finished searing your meat, you will continue to cook it at a lower temperature, usually in your oven, until the desired doneness.

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December 14, 2016

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Seafood as a Side Dish?

Categories Appetizers

As adults we are always trying to discover new ideas and try new things. We always want our gatherings to be ones that are talked about and remembered. Certified Steak and Seafood is here to help! A unique idea is seafood as a side dish. How often do you see any seafood as a side dish at a dinner party? Well, change things up a bit! Who knows? This could be a new family meal tradition.

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December 09, 2016

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Seafood Series #3: Snow Crab

Categories Seafood

Throwing a party or looking for an excellent way to involve everyone during dinner? Snow Crab Clusters are they way to go! Just stop and imagine everyone sitting around the table, talking and laughing, while grabbing a scrumptious snow crab leg.  All of our Snow Crab Clusters are wild caught from the icy cold waters of Canada.  Beautifully colored and full of sweet meat, you can't go wrong with this dinner option. 

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December 07, 2016

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Steak Series #4: New York Strip

Out of all the steaks, you have most likely heard and tried the New York Strip. This cut of steak is very popular in steak houses and for a good reason. It is both tender and flavorful.  Depending on where you are from this steak has a few names. It has been called a strip steak, New York Strip, Kansas City Strip, Strip loin, or Shell Steak. Whatever you call your strip steak, it is all cut from the same area, the short loin.

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December 02, 2016

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Cooking Series #3: Grilling

Categories How To's & Tips

As a steak and seafood company you can best believe we are all about some grilling! We can't help it when we look at our 25 oz. Prime Bone-In Ribeye to think about that baby sizzling on a grill getting juicy for dinner. Don't lie. Right now you are drooling some...

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November 30, 2016

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Seafood Series #2: Norwegian Salmon

Categories Seafood

sLooking for a good fish that has amazing health benefits? Our Norwegian Atlantic Salmon is just the thing!  Beautiful color and amazing flavor, this fish is sure to win your heart and keep it healthy!

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November 25, 2016

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Need a Unique Gift Idea? Try Certified Steak and Seafood!

Categories Inside Certified

The holidays are upon us and we are always looking for unique and meaningful gifts to give to our friends, family, even co-workers. Why not try some Certified Steak and Seafood?

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November 23, 2016

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Thank You From Certified Steak and Seafood

Categories Inside Certified

It's that time of year where we remember all the things we are thankful for in life. Where we come together and give thanks for each other. Here at Certified Steak and Seafood, we are very thankful for our customers and we have some pretty amazing customers! Just a few weeks ago we had a customer send us a picture of her amazing meal that she prepared with our food. That is the type of customers we have here at Certified Steak and Seafood and we are thankful for it! In order to show our thanks to our customers we have three great programs going on! Let's take a look.

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November 18, 2016

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Dry Rubs and Marinades

Categories How To's & Tips

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November 16, 2016

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Proper Meat Handling, Cooking, and Storage

Categories How To's & Tips

Here at Certified Steak and Seafood, we are very diligent about making sure the food your purchase is handled safely at all levels. Here are some quick tips on how to properly handle your purchased items once they are at your home.

What is the proper way to handle meat?

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