Mr. Steak > News > Free Shipping Nationwide – Anywhere in the lower-48!
Free Shipping Nationwide
Free shipping anywhere within the lower-48 States! (Sorry Hawaii & Alaska) – all shipments are carbon-neutral.
Mr. Steak is thrilled to announce free shipping nationwide – starting today!With grilling season underway there’s never been a better time to bring the steakhouse home with Mr. Steak!Get our free shipping wherever you are.
Mr. Steak’s meats are pasture-raised in the American midwest, all within 250 miles of our base in Omaha, Nebraska. Our meat boxes are packed with dry-ice in biodegradable coolers made from Indiana grown corn. Our packing method keeps meats frozen longer, which allows us to provide free shipping wherever you are in the contiguous United States, via 1, 2, or 3-day ground (free shipping), instead of air-mail. Free shipping means more beef for your bucks. Free shipping means carbon-neutral for the environment! Free shipping means everybody wins.
How is our free shipping also carbon neutral? We offset each and every shipment through The Cool Effect, a super “cool” company that creates global projects to promote clean energy. Our project supports bio-digesters that convert methane into a free and clean fuel source in developing nations. You can read more about GreenCellFoam here and the link below:
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.