{"title":"Memorial Day Specials","description":"","products":[{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-bone-in-ribeye-steak-center-cut","title":"Prime Bone-In Ribeye Steak","description":"\u003cp\u003e\u003cstrong\u003eThe Rib Steak is wildly popular because it is the most well marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover. We use center cut steaks to avoid the pieces with the largest fat deposits and smallest Rib Eye Cap.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis package includes \u003cstrong\u003eONE\u003c\/strong\u003e USDA Prime Black Angus Bone-In Rib Steak\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your ounce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e Rib\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e Dry Aged Steak\u003c\/li\u003e\n\u003cli\u003eEach Steak is Individually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaldon or another flaky sea salt (½ tablespoon per pound of meat)\u003c\/li\u003e\n\u003cli\u003eFreshly ground pepper (black pepper or a blend of red, white, and black)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR RIB STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the Rib Steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the steaks.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the steaks down gently to help them develop a good sear.\u003c\/li\u003e\n\u003cli\u003eCook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each\u003c\/li\u003e\n\u003cli\u003eRemove the Rib Steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR Rib Steaks THAT ARE 1½ INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the Rib Steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook Rib steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the steaks down gently to help them develop a good sear, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eTake the Rib steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the Rib Steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the Rib steak from the oven and rest for 7 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STEAKS THAT ARE 2 INCHES THICK:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the Rib Steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003ePut the Rib Steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eUsing tongs, pick up the steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the Rib Steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your rib steaks, put the baking sheet in the oven for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the oven temperature to 300F and cook the rib steaks until a meat thermometer registers 125° to 130°F for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRemove the rib steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. Boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our Shipping FAQ page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pat LaFrieda Home Delivery","offers":[{"title":"16oz \/ Fresh-Not Aged","offer_id":40954912899119,"sku":"BS-142","price":42.14,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 30 Days Dry Aged","offer_id":40954891337775,"sku":"BS-702","price":46.49,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 45 Days Dry Aged","offer_id":40954891436079,"sku":"BS-712","price":50.85,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 60 Days Dry Aged","offer_id":40954891534383,"sku":"BS-722","price":55.2,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Fresh-Not Aged","offer_id":40954912931887,"sku":"BS-144","price":63.21,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 30 Days Dry Aged","offer_id":40954891370543,"sku":"BS-704","price":69.74,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 45 Days Dry Aged","offer_id":40954891468847,"sku":"BS-714","price":76.27,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 60 Days Dry Aged","offer_id":40954891567151,"sku":"BS-724","price":82.8,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Fresh-Not Aged","offer_id":40954912964655,"sku":"BS-146","price":84.28,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 30 Days Dry Aged","offer_id":40954891403311,"sku":"BS-706","price":92.98,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 45 Days Dry Aged","offer_id":40954891501615,"sku":"BS-716","price":101.69,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 60 Days Dry Aged","offer_id":40954891599919,"sku":"BS-726","price":110.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/ribeye-bone-in.jpg?v=1764969296"},{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-bone-in-ny-strip-steak-center-cut","title":"Prime Bone-In NY Strip Steak","description":"\u003cp\u003e\u003cstrong\u003eThe New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Our strips are wonderfully tender, well-marbled and delicious. New York Strip Steaks are slightly less marbled than a Rib Steak, but they have less of the larger chucks of fat that you find in a Rib Steak. We use center cut Strip Steaks to avoid the vein steaks at the ends that have excessive connective tissue.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis Package Includes \u003cstrong\u003eONE\u003c\/strong\u003e USDA Prime Black Angus Bone-In NY Strip Steak, Center Cut\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired ounce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e Short Loin\u003c\/li\u003e\n\u003cli\u003eIndividually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003cbr\u003e\u003cbr\u003eMaldon or another flaky sea salt (½ tablespoon per pound of meat)\u003cbr\u003eFreshly ground pepper (black pepper or a blend of red, white, and black)\u003c\/p\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the steaks.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.\u003c\/li\u003e\n\u003cli\u003eCook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 1½ INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook strip steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the strip steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the strip steak from the oven and rest for 7 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 2 INCHES THICK:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003ePut the strip steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eUsing tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the oven temperature to 300F and cook the strip steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. Boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our Shipping FAQ page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAT LAFRIEDA HOME DELIVERY","offers":[{"title":"12oz \/ Fresh-Not Aged","offer_id":41629888610351,"sku":"BS-102","price":29.57,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 30 Days","offer_id":40954944913455,"sku":"BS-502","price":32.34,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 45 Days","offer_id":40954945011759,"sku":"BS-512","price":35.11,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 60 Days","offer_id":40954945044527,"sku":"BS-522","price":37.88,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Fresh-Not Aged","offer_id":41629888643119,"sku":"BS-104","price":39.43,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 30 Days","offer_id":40954944946223,"sku":"BS-504","price":43.13,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 45 Days","offer_id":40954945077295,"sku":"BS-514","price":46.82,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 60 Days","offer_id":40954945110063,"sku":"BS-524","price":50.51,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Fresh-Not Aged","offer_id":41629888675887,"sku":"BS-106","price":49.29,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 30 Days","offer_id":40954944978991,"sku":"BS-506","price":53.9,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 45 Days","offer_id":40954945142831,"sku":"BS-516","price":58.52,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 60 Days","offer_id":40954945175599,"sku":"BS-526","price":63.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Prime_NY_Strip_Bone-In.jpg?v=1748531230"},{"product_id":"dry-aged-usda-prime-beef-burgers-1","title":"Dry-Aged USDA Prime Beef Burgers","description":"\u003cp\u003e\u003cstrong\u003eOur Dry-Aged Burgers start with chuck, brisket, and short-rib. To this, we add 30-50 day dry-aged prime rib. The chuck, specifically the flat iron portion of it, brings a New York Strip Steak flavor to the burger. The brisket adds enough fat to keep the burger juicy, while the short-rib imparts a hint of sweetness. The dry-aged prime rib adds a nutty and intense beef flavor. This versatile blend tastes great cooked to any level of doneness.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePat LaFrieda hamburgers are so highly regarded that many restaurants proudly display our name with our burgers on their menu. We are known throughout the country for our custom burger blends. We make over 75,000 hamburgers a day from hundreds of custom blends. Our burgers are made fresh daily from whole cuts of meat, not trimmings. You will taste the difference in every juicy and delicious bite.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePlease note: Buns \u0026amp; condiments pictured are not included with this product.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis pack includes Dry-Aged Burger Blend\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e Dry Aged Beef\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003cbr\u003eBeef\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMaldon or another flaky sea salt\u003cbr\u003e(about ½ tablespoon\u003cbr\u003eper pound of meat)\u003cbr\u003e\u003cbr\u003eFreshly ground pepper (black\u003cbr\u003epepper or a blend of red, white,\u003cbr\u003eand black)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 8-ounce patty formed 1 inch high 4-inch diameter.\u003c\/li\u003e\n\u003cli\u003eWhen forming burger patties, roll the portions into balls, and gently pat them into patties.\u003c\/li\u003e\n\u003cli\u003ePlace your burger in a skillet or on a grill,\u003c\/li\u003e\n\u003cli\u003eCook it over high heat.\u003c\/li\u003e\n\u003cli\u003eUntil charred crust on the outside without overcooking\u003c\/li\u003e\n\u003cli\u003eUse a thermometer to achieve desired result\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRare: 120° to 125°F\u003cbr\u003e\u003cbr\u003eMedium-rare: 125° to 130°F\u003cbr\u003e\u003cbr\u003eMedium: 130° to 135°F\u003cbr\u003e\u003cbr\u003eMedium-well: 135° to 140°F\u003cbr\u003e\u003cbr\u003eWell: 140° to 145°F\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBurgers ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our \u003ca href=\"https:\/\/www.eatlafrieda.com\/pages\/frequently-asked-questions-faq\"\u003eShipping FAQ\u003c\/a\u003e page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAT LAFRIEDA MEAT PURVEYORS","offers":[{"title":"6oz ( 0.7 LBS 2-Patties )","offer_id":41402849460271,"sku":"BG-406B","price":13.26,"currency_code":"USD","in_stock":true},{"title":"8oz ( 1.0 LBS 2-Patties )","offer_id":41402849493039,"sku":"BG-404B","price":17.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/products\/Schnippers-1328-2_1.jpg?v=1748381966"}],"url":"https:\/\/shop.lafrieda.com\/collections\/memorial-day-specials.oembed","provider":"Pat LaFrieda Home Delivery","version":"1.0","type":"link"}