I grew up in a “meat and potatoes” household. Mom fixed dinner every night consisting of meat, potatoes or rice, and a vegetable. That’s just how things were growing up on a farm with plenty of fresh vegetables, and we raised cows, chickens, and pigs for consumption by our family and the customers that purchased produce, eggs, milk, and meats from my grandfather’s farm. I’ve never been able to find food of equal quality until I found Good Chop meat and seafood subscription service.
It was a simpler time back then. We knew all of our customers and they knew us. They had been to our farm and we visited their homes every Wednesday and Saturday for deliveries.
Most people do not have the luxury of buying their meat locally from a farmer or even knowing where their meat is coming from. Just because it says USA doesn’t mean it came from the USA – just that it was processed here.
That brings me to this new company – Good Chop. They provide high-quality American meat and seafood, with no antibiotics or added hormones, ever.
Good Chop Meat and Seafood Subscription Service
I love the fact that there are two different plans available, and you receive a box every 4 weeks – you can cancel or change your subscription at any time. You get to customize your box with exactly what you want. Below is a list of available products.
- Boneless Ribeye Steaks
- Top Sirloin Steaks
- 100% Grass Fed Filet Mignon
- Wild-Caught Alaskan Sockeye Salmon
- Boneless Skinless Chicken Breasts
- New York Strip Steaks
- Boneless Pork Chops
- 100% Grass-Fed Ground Beef
- Ground Beef 85/15
- Thick-Cut Uncured Bacon
- Burger Patties 1/3 pound
- Stew Beef
- Wild-Caught Rockfish
- Ranch Angus Steaks
- Bavette Angus Steaks
- 100% Grass-Fed Bavette Steaks
- Porterhouse Steak
- Filet Mignon
- Pulled Pork
- T-Bone Steak
- Bottom of the Round Roast
- Flat Iron Steaks
- Boneless Skinless Chicken Thighs
- Pork Tenderloin
- Boneless Pork Butt
- Ground Italian Pork Sausage
- Pork Loin Roast
- Wild-Caught Pacific Cod
You truly cannot beat these great prices. I did a comparison shop at our local Kroger with my dream box – (2) 10-ounce ribeye steaks, 6 1/3 pound burgers, (6) 5-ounce rockfish fillets, (2) 6-ounce filet mignon, (4) 6-ounce flat iron steaks, 2 pounds wild-caught shrimp. My total came in at about $130 for 5 items – but not all of the products available were raised in the USA. The shrimp were from off the coast of Argentina, and the rockfish were not available at all.
We had an issue with Federal Express getting our original package here on time – it was 5 days late and the meats had spoiled – but Good Chop’s customer service excelled at getting us a new shipment out right away!
When our new shipment arrived it was COLD! The packing was stellar – dry ice on all sides and very well insulated. Good Chop ships their products with 2-day delivery. Shipments usually go out on Tuesday or Wednesday I believe and are in your hands by Friday … at least that was the case for me.
Now our family is made up of diehard meat and fish lovers. So my box consisted of flat iron steaks, filet mignon, boneless pork chops, ribeye steaks, ground beef, and pacific cod. I’m the steak lover, hubby is the fish lover (especially white fish) and Tre loves some homemade meat sauce and pasta, which I used the ground beef for. I’m saving the filet mignon steaks for date night!
As you can see from the photo, my meats and fish are all still frozen. Gotta love dry ice technology, right? I had to hurry up and get everything in the freezer because, if left on their own, John and Tre would have cooked everything in one night and eaten all of it LOL!
Good Chop – Pacific Cod
I made the Pacific Cod for hubby the same night the package arrived. He’s had it before at a restaurant, but I’ve never cooked it for him personally. He was over the moon with the fish. Super simple to cook really, I just added about 2 tablespoons of salted butter in a nonstick skillet over medium-high heat, sprinkled the cod with salt and pepper, and once the pan was hot, seared the cod for about 4 minutes on one side, constantly basting with the butter. Flipped the cod over and seared for another 4 minutes on the other side, continued basting, and then served it up with a nice side salad and creamed potatoes. Tre and I had to fight hubby off to get some fish! We absolutely loved it, it was truly delicious and tasted much, much better than store-bought cod.
♥ Good Chop – Steaks ♥
I was so blown away by how delicious the steaks were – I don’t know if I can put it into words and do it justice. Don’t tell my grandad but they were even better than his steaks!
I’ve made the steaks three different ways – pan-seared, on a charcoal grill, and on an indoor grill. Out of those three different methods, my favorite was the pan-seared. Hubby hasn’t grilled anything over charcoal in a few years, so the steaks were well done instead of medium-rare as I prefer. They were still good mind you, just not as juicy and tender. My indoor grill is new, the first time I used it was to make the steaks, and well, let’s just say I need to spend more time learning how to adjust the heat to grill on it! The outside was done beautifully but the inside was just a little too rare for my liking.
As promised, below is my recipe for pan-seared ribeye steaks that will have you literally begging for more!
- (2) 10 ounce ribeye steaks from Good Chop
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- Favorite steak seasonings (optional)
- Salt the steaks generously on both sides. Then let them sit on the counter for 45 minutes or until they reach room temperature.
- Drizzle both sides with the olive oil and generously season with pepper
- Coat a nonstick or cast iron pan with oil and place over high heat until the pan is hot
- Add butter
- Place the steaks in the pan and leave them sear for 2-3 minutes on one side. Constantly baste with the melted butter
- Flip the steaks and repeat the process for the other side. This will give you a medium-rare steak. You can adjust the time +/- depending on your taste
- Transfer steaks from the pan to a plate and cover with tinfoil to allow the juices to stay within the steak
- Allow to rest 5-6 minutes and then slice or serve whole
Good Chop – Pork Chops
The pork chops were absolutely delicious – and unfortunately, the guys scarfed them down so quickly I didn’t get a photo of them. Thick and juicy and boneless, I made them in much the same way that I did the pan-seared steaks, but because of the thickness, they needed to sear a little longer.
About Good Chop Meats and Seafood
As with all of their products, 100% of their beef comes from cattle that have been born, raised, and harvested here in the United States – pretty much the same way that we raised our animals back on our farm. Animals are allowed to graze in pastures for the majority of their lives before being moved to a strict vegetarian diet of grains and roughage. In case you are wondering, this is a standard practice to allow the farmers to produce USDA Choice and Prime-graded meat that is always well-marbled, tender, and juicy. The domestic family farms and independent ranchers are committed to doing things the right way – and that means being completely free of antibiotics, growth hormones, preservatives, or artificial ingredients. During the winter, the farmers feed the cattle from stored foods that the farmers put up during the growing season to protect the animals from harsh winter conditions. These farmers and ranchers treat their cattle with respect and the utmost care – just like my grandad used to do!
The same care is provided to the hogs that are raised on these farms. Hogs have very little hair and no sweat glands, so they are sensitive to heat and cold. Hogs are raised in climate-controlled barns safe from extreme temperatures and predators and are given quality food, vet care, and love and attention. Hogs are actually quite funny if you spend enough time around them. All of the farmers are Pork Quality Assurance Plus trained and undergo a rigorous third-party training program that teaches them to ensure animal wellbeing. Even the drivers undergo training by Transport Quality Assurance before transporting the hogs to reduce stress and injury.
Good Chop chicken is sourced from trusted family farms in Nebraska and Iowa committed to responsible handling from start to finish. Fed a fully vegetarian diet consisting of corn and soybean meal, the poultry at these farms never encounter antibiotics, growth stimulants, animal by-products, or arsenic in their feed.
All of their chickens are free-range, meaning they’re never caged or confined. Instead, they roam and engage in natural behaviors with ready access to feed and water at all times. Additionally, our farmers use humane handling practices at every stage of the chickens’ lives. When it’s time for harvest, trained personnel catch and load the chicken by hand to eliminate stress and injury, increasing the quality of the meat in the end.
Good Chop sources seafood that is wild-caught off American coasts or raised in United States farms. They are serious about bringing you the real deal so you will never find artificial ingredients, colorings, added hormones, or antibiotics in any of their seafood selections.
Overfishing is a serious threat to oceans, which is why Good Chop only partners with responsible fisheries that carry the blue Marine Stewardship Council label. It is a third-party council that works to restore wild fish populations and their ecosystems by ensuring fisheries only fish healthy stocks and keep their impact on other species and the broader ecosystem to a minimum.
Good Chop is a new subscription service, but they know their product. I give them a 5-star rating because the food is beyond compare, the quality is the best available, and the customer service cannot be matched. Definitely worth you taking a closer look. Try the medium subscription box to start with – we promise you won’t be disappointed!
Have a Great Week!
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