Snake River Farms

Who doesn't love a thick pat of butter melting on a stack of pancakes or toast? Butter is that ingredient that we just can't seem to get enough of, and when it comes to baked goods, it's practically a necessity.  But have you ever considered how butter could amplify the flavor of your favorite cut of tenderloin steak ? Ask any chef or meat master, and they'll tell you butter is a flavorful component of some of their favorite beef recipes. Why is this? Let's take a look at the reasoning behind the combination along with a helpful recipe to get you started. Why Would You Butter Steak? A delicious cut of dry-aged beef is already savory and bursting with flavor on its own, so why would you want to add extra fat to it? Well, the combination of butter with a meaty cut of beef can be compared to adding chocolate chips to waffles. While separate, both ingredients are still delicious, but when combined, they complement and elevateeach other’s flavor.The

It doesn’t matter if you’re in the supermarket, at your local butcher, or ordering online—when it comes to choosing the perfect cut of dry-aged beef or any other cut of beef, you want to pay attention to the marbling. Marbling is a physical factor that significantly affects not only the appearance of the steak but the flavor and tenderness of the meat as well. Let's look at a few reasons it matters to pay attention to the marbling of a steak, along with some tips to help you choose the best cut for your preferences. What Is Marbling? When you look at a piece of tenderloin steak , you'll probably notice white lines are running through the meat. These white specks and streaks through the meat are known as marbling because of the similar aesthetic it has to the black and gray streaks found in a slab of marble. The marbling in a steak is essentially intramuscular fat, meaning it’s fat that is found inside the muscle rather than on the outside like a fat cap o