Water, soy protein concentrate (27%), sunflower oil, natural flavours, colouring (red beet juice concentrate, acerola extract), thickeners (carrageenan, methylcellulose), vitamin B12.
Our meats contain soy. However, if you’re one of those folks who got stuck with a WTF? kind of allergy that leaves waiters scratching their heads...first of all, we feel your pain (seriously, allergies suck), and secondly, you’d better check our full list of ingredients.
Nope. We don't use gluten in our products or in our production plant. But since we don't test every batch for small traces of gluten, we cannot guarantee that they are 100% gluten-free.
All our ingredients are Non-GMO. We’re hoping to get our fancy certificate soon. Once our intern, Riccardo, finishes the paperwork he started in February of 2020.
I can’t imagine a cooler phrase to use at parties than “Yeah, I’m certifiably Kosher.” But, unfortunately, we can’t use that phrase, because we are not kosher (yet).
Check the expiry date on the package and use them by the “use by” date or within 3 days after opening. The Thick-cut Filet expires 14 days after shipping and the Whole-cut Loin expires 21 days after shipping.
We ship our steaks frozen with ice packs and insolation inside the packaging. When they reach you, they will either be frozen or about refrigerator temperature.
After we process your order, it will ship the following Monday or Wednesday and arrive 1-3 days later. We only ship at the beginning of the week to prevent weekend delays and guarantee maximum freshness :)
If your steaks arrive frozen, you can immediately put them in the freezer.
If they arrive thawed, we recommend not refreezing them because it affects flavor and texture. It’s not a dealbreaker, per se, but it could rob you of the signature Juicy Marbles experience. (That is, the experience of entering a parallel dimension in which gravity is replaced by tender mouthfeel, the ground you walk on is one of crispy, fatty crust, and the air you breathe is a psychedelic perfume of your fondest childhood memories.)
Keep refrigerated at +4°C — +8°C. Thaw in the refrigerator and eat within 3 days of opening. We don’t recommend refreezing. Do not eat if the package is damaged or bloated. Cook to an internal temperature of 74°C. And always…I repeat…always whisper something nice (or naughty) to your steak before eating it.
There are a million ways to make your Marbles. Click to see our recipes or operating manual for inspiration. However, if you think you’re gonna bungle it all up, here’s the fool-proof method:
Basic prep: If the meat is frozen, let it thaw before cooking. Using a sharp knife, cut the meat into strips or chunks (unless you’re cooking the whole steak). Salt and pepper lightly. Heat some oil in a pan over medium heat. Then cook until you achieve a golden brown crust on all sides, or about 4 minutes on each side for a 2-3cm thick steak.
Always cook to an internal temperature of 74°C. And be sure not to overcook the meat. The Interior may be red or pink when fully cooked, but this is a-okay, as it will have the texture of a perfect, medium-rare steak. Bon appetite!