PRIME | Gourmet Meats & Seafood's, was founded in 2009 by Emmet Baratta, Gino Baratta and Joseph Baratta. Our mission is to provide old school meat cutting techniques with the cutting edge, pun intended, technology available today. We pride ourselves on the service we provide and the quality of products we make available, after all... what else is there?
We use only the finest USDA Prime, Piedmontese and Wagyu (Kobe) beef. We cut it to order, each and everytime you place an order from us. We inspect the meat before and after it's cut to ensure you're getting the perfect cut, everytime.
Perfection is hard to attain, but you can't get much closer to it than over 70 years of practice! Not to mention several generations of butchers, meat connoisseurs and leading industry practices. We know what we're doing and we want to make sure you know what you're buying. Visit our Beef guide.
USDA Prime beef is the top rated beef in the United States. Less than 2% of the beef in the United States is USDA Prime. "Prime beef is perfect beef," PRIME | gourmet meats & seafood provides you with restaurant quality beef at home and it's as simple as 1, 2, 3. We do not sell beef graded lower than USDA Prime.
In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole pre-eaten cows at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.
There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling in the beef and the maturity. Marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. US Prime beef is sold to hotels and upscale restaurants and now you!
So... you order your beef, now what?
Well we'll tell you. After your order is placed and process, it moves to the chophouse, where our experienced butchers will inspect the beef and then cut it perfectly, just for you. We pride ourselves on the quality of beef we provide to you, so why shouldn't we cut it with the same quality, rest assured we will perfectly cut it for you, each and every time.
Product Quality Guarantee...
Our guarantee to you is that our beef is USDA Prime, 100% natural and has the best taste. As we've established, we pride ourselves on the quality of our beef, so why not guarantee that it's 100% natural and has the best taste? Well the logical thing would be to do just that!
Delivery Guarantee...
Our mission is to ensure you get your order in perfect condition. We package it and ship it out the day of the order, in our hand-packed and personalized packaging. Every package is personally inspected before it's shipped. If you place your order before 1pm (EST) Monday - Wednesday, it will be shipped out the same day. If it's placed on a Thursday to Sunday, it will be packed and shipped the following Monday. Please note that we do not ship outside of the Continental United States (This means that we don't ship to Hawaii or Alaska.)
Order Guarantee...
We will ensure that you get exactly what you ordered. Using the best quality scales and equipment, we personally ensure that you're going to get what you've paid for. Before we ship your product we double check, just one last time, before shipment. If we are out of a product or there is a delay, we will contact you and give you an opportunity to choose a substitute or receive a refund.
Return Guarantee...
If there is an issue with an order, please contact us the following business day and we will live up to our mission of perfection, we will replace your order or give you a gift certificate, in the amount of the order. Please call 1.877.577.1662 Mon- Fri between 6AM and 4PM EST. If your order is received on a Saturday, please call Monday, as it's the next business day. We ask that you not return products, without first making the proper arrangements with our Customer Service Department.
We reserve the right to investigate and deny any and all claims that may be fraudulent. No refund or replacement will constitute as an admission of any kind by Prime | Gourmet Meats & Seafood. Customer satisfaction is our goal.
This is it. The all natural, best tasting beef. Seriously though... it's actually really amazing. With it being a healthy meat, we couldn't resist it. Not only does an 8oz filet have less fat than an 8oz chicken breast, it tastes way better than chicken!
Finally, there is a way to put real beef back in your life. Better Beef (piedmontese) has all the delicious taste you expect from real beef, but with less fat and less cholesterol than skinless chicken and it's naturally juicy and tender.
For more information on Piedmontese Beef, You can visit this very informative website North American Piedmontese Association (NAPA) http://www.piedmontese.org!
Nutritional Facts
| per 3.5oz serving | Calories | Calories from Fat | Total Fat | Saturated Fat | Cholesterol | Protein |
| Piedmontese Beef | 104 | 16.5 | 1.9g | 0.6g | 31.5mg | 21.6g |
| Chicken (skinless) | 119 | 27.72 | 3.08g | 0.79g | 70mg | 21.39g |
| Beef (traditional) | 287 | 212.04 | 23.56g | 10.10g | 70mg | 17.54g |
| Pork (composite) | 275 | 202.50 | 22.55g | 8.17g | 72mg | 16.74g |
| Turkey (skinless) | 110 | 14.22 | 1.58g | 0.53g | 73mg | 22.32g |
| Salmon* | 116 | 31.05 | 3.45g | 0.56g | 52mg | 19.94g |
| Swordfish | 121 | 36.09 | 4.01g | 1.09g | 39mg | 19.80g |
| * Composite average of 10 Better Beef cuts. Source: Warren Analytical Laboratory 1997. Comparison source: USDA Handbook ff8. | ||||||
Imperial Wagyu Beef®
We (PRIME | Gourmet Meats and Seafood) obtain our uncut Wagyu beef from Imperial Wagyu Beef®, the first certified Wagyu beef brand in the United States.
What does Wagyu mean?
The word Wagyu (pronounced wa-gyou) translated literally mean Japanese cattle. The "wa" means Japanese or Japanese Style and the "gyu" means cattle.
Why is this called "Kobe Style?"
Kobe is a region of Japan where the cattle were first raised and are most recognized for.
What makes Imperial Wagyu Beef® different from the other Wagyu or Kobe beef brands?
Imperial Wagyu Beef was the first certified Wagyu brand in the U.S. The beef is produced in a traditional, holistic method; No Added Hormones, or Antibiotics EVER, and are always fed a 100% vegetarian diet for a minimum of 400 days.
How are the cattle graded?
Imperial Wagyu Beef uses the traditional Japanese Beef Marbling Standards (BMS) scale to first grade the carcasses; then they are hand selected and sorted into our 4 quality grades to meet exact marbling standards.
What makes the meat so savory sweet and delicate?
Imperial Wagyu Beef feeds the cattle slowly for over 400 days in a low stress environment. This creates the fine abundant textured marbling throughout all retail cuts.
Is the beef imported?
No, Imperial Wagyu Beef is 100% American raised by proud ranching families who take pride and care in producing the finest of beef available.
Is all of this marbling Healthy?
Abundant marbling is a trademark of Wagyu beef; however, Wagyu cattle's marbling contains up to 30% more Omega 3 & 6 fatty acids than traditional beef and has all of the health benefits associated with them.
Aging is the technique that makes even the finest meat more tender and flavorful. Meat is placed in our custom-built refrigerated coolers where the temperature, humidity and air circulation are carefully controlled. During this natural process, the beef's enzymes break down and tenderize the meat, giving it a unique flavor and ensuring the utmost tenderness and texture. Our butchers are experts and ensure that the everything is absolutely perfect, before cutting it for you when you make the order. Wow! Personalized service, online, and at reasonable prices...who knew?
We specialize in dry aging beef.. we offer USDA Prime graded, 28 day dry-aged beef.
We've been dry aging beef for about 70 years and we've become quite exceptional at it. So much that we can say we're experts. Finding dry-aged beef can be tiresome and when you do find it, it's not aged properly or perfectly. We do just that, dry-age our USDA Prime graded beef (not all, just the 28 day dry-aged selection, of course,) perfectly! It's dry-aged in the perfect conditions, the perfect temperature, humidity levels and ventilation to provide the best, texture and taste possible.
Wet-Aging, we're pretty good at this too
In wet-aging, meat is placed in vacuum-sealed bags, which prevent moisture from evaporating, and aged under controlled conditions. Enzymes break down the meat's complex proteins from the inside out, producing meat that is more tender and juicy with a flavor unique to this process.
