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Local Stores Now Offering 100% USDA Choice Black Angus Beef
By Nicole Townsend | Wednesday April 9, 2008
WEST SACRAMENTO, CA — Consumers who want restaurant quality beef but don’t want to pay fine steakhouse prices now have an answer at 124 Raley’s, Bel Air and Nob Hill Foods stores. Raley’s supermarket chain today rolled out their own Raley’s 100% Black Angus Beef brand, offering every beef cut — from steaks to roasts — at a great value. Raley’s Black Angus Beef is comparable to cuts served at fine steakhouses.
“Raley’s has long had a reputation for fine meats. We are already one of the only major supermarkets to offer USDA Choice graded beef. Now, adding Raley’s Black Angus Beef and Full Circle Natural Angus Beef to our line, we’ll be carrying the best quality of beef of any supermarket in our marketing area,” said Dewey Maroney, Raley’s Vice President, Perishables.
While knowing about different beef grades and cuts can be confusing, research has shown that consumers know that “Angus” means quality. Angus beef, in fact, is a USDA Choice beef grade, but is a higher level within the category than regular USDA Choice Beef. Studies have shown Angus cattle are more consistent and have better marbling, making a higher quality cut that is more mouthwatering and delicious.
By offering only the best, customers can be reassured they will get a high-quality dining experience with Raley’s Black Angus Beef. Plus, the stores’ knowledgeable meat experts can provide customers with serving suggestions, custom cuts and grilling and cooking ideas.
“Our Meat Cutters are experts who can help our customers take the guesswork out of buying the best cut of meat for any occasion,” Maroney said. “They are always available to help our customers — from choosing the right cut to sharing how to prepare it — so customers can experience a steakhouse quality meal in their own homes.”
Now that Raley’s offers only Black Angus cuts, customers getting ready for grilling season need only a few tips to get the taste they crave:
Marbling: Marbling is the term used to describe the small, white flecks of fat that are visible in a piece of beef before it’s cooked. Contrary to popular belief, shoppers should look for this when choosing a fine piece of meat, because the marbling will melt during the cooking process, causing the meat to self-baste. This ensures a flavorful, tender and juicy cut of beef every time.
Thickness: Thicker steaks usually make the juiciest, most flavorful steaks. Cuts that are at least one-inch thick are typically more tender because they do not cook as quickly, so there’s less of a chance they’ll end up over-cooked.
Cut: Shoppers looking for a naturally tender cut should opt for a steak from the rib or loin, such as tenderloin, T-bone or rib eye. These cuts have more marbling which results in more tenderness and juiciness.
“Not only can Raley’s Black Angus Beef be an answer to customers wanting the highest-quality cuts of beef, we’re offering an affordable alternative to costly steakhouse dining. And we’re giving them the best cuts of beef offered at any supermarket,” Maroney said.
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