Four Wheeling in Moab, Utah

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I’ve been exploring the canyons of southern Utah for thirty years. My earliest memories of Utah’s magnificent buttes and valleys come from the John Ford westerns I watched as a kid. When I had my own kids I took them to Monument Valley, and rented a rustic house in a remote canyon outside of Moab, Utah. We spent every summer there, four wheeling, floating the Delores River, and climbing the red rocks in search of petroglyphs.

As the years went by our friends saw photos and videos of our summer trips and ventured west to explore with us. I guided them on four wheeling expeditions through Professor Valley, Onion Creek, Top of the World, Dome Plateau, Steel Bender and many other trails. The climax of our adventure has always been a fabulous prime steak grilled to perfection at a magnificent viewpoint along the trail.

The dramatic landscapes of Moab have given me peace of mind and provided a magnificent tableau that can be seen and felt in my photos of the area, evoking a poetic vision of the American West. – Mick Scully a.k.a. Mr. Steak is a grill master, outdoor adventurer, father, and husband. His line of signature grills can be found online and at Bass Pro Shops nationwide.

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Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

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