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"The Caviar Co. is an approachable luxury lifestyle brand that offers unsurpassed caviar collections with quality, integrity, and sustainability. As a SF-based, sister-founded company, The Caviar Co.’s 12 varieties of caviar and roe are Michelin star chef approved, celebrity loved, and adored by consumers across the country. The Caviar Co.’s consumers are elegant, reputable, and vibrant, love food, support brands that align with their values, and see caviar as an everyday indulgence. The Caviar Co.’s audience loves to entertain with caviar for everyday girl's nights, date nights, holiday celebrations, housewarmings, weddings, or special events, as well as gifts for loved ones, friends, colleagues, or family."
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This post and/or page contains affiliate links, at no additional cost
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 Buffalo Meat
"America's Original Butcher, Omaha Steaks, founded in 1917, is an Omaha, Nebraska-based, fifth-generation, family-owned company that markets and distributes a wide variety of the finest quality USDA-approved, grain-fed beef and other gourmet foods including seafood, pork, poultry, side dishes, appetizers, complete meals and desserts. Today, Omaha Steaks is recognized as the nation's largest direct response marketer of premium beef and gourmet foods."
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"The Delmonico Steak"
"In 1827 the Delmonico brothers opened the first modern restaurant in the United States. It was the first place you could go and order what you wanted instead of what was prepared that day. What started out as a small café, with the novelty of serving what the customers wanted, quickly grew into a full-service restaurant that became the place to eat in New York. Abraham Lincoln dined there and was particularly fond of the Delmonico Potatoes. Which Cut? Somewhere around 1850 steak was added to the restaurant's menu. There is some controversy as to what cut of steak this was. Over the years, a total of nine different cuts have come to be known as a Delmonico steak. Now, while some people insist that it is a top sirloin, if you go to a well-educated butcher and order a Delmonico steak you are probably going to get a rib-eye steak. Of course, most people will tell you that the rib-eye is the perfect blend of flavor and tenderness, and therefore just about the best steak you can get. Regardless of the cut of the Delmonico steak, if you ordered one in the late nineteenth century, you would get a large and flavorful cut of meat. The recipe for the Delmonico steak was very simple and delicious. The steak was lightly seasoned with salt, basted with melted butter and grilled over a live fire. You would typically find it served up with a thin, clear gravy and a good helping of potatoes. Basically, this was the perfect restaurant steak. Folklore: For many years, the Delmonico steak was item 86 on the menu. Folklore suggest, that the expression "86’d" was invented by the chef at Delmonico's to let the staff know that there were no more steaks to cook that day. Ultimately, there were several Delmonico's Restaurants, but the last of them closed down in 1923. Any restaurant (or Hotel) found with that name today isn't truly authentic, just imitations of the original. The ultimate cause of Delmonico's downfall was prohibition. People were unwilling to sit through a long formal dinner without alcohol, so the final Delmonico Restaurant closed its doors unable to convince people that bottled mineral water was good enough to drink with such a fine steak."
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"Delmonico steak or steak Delmonico is a particular preparation of one of several cuts of beef originated by Delmonico's restaurant in New York City during the mid-19th century. Controversy exists about the specific cut of steak that Delmonico's originally used. Delmonico's steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as Delmonico steak include:
Boneless ribeye steak: A Delmonico cut ribeye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of ribeye may be because it renders the remaining pieces of ribeye unsaleable as anything but stew meat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye. Bone-in top loin steak: (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak). Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak) In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming." |
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