Father’s Day is almost here, and if there’s anything we know that Dad will want, it’s a delicious meal on the grill. And thanks to Chop Box, you can have restaurant-quality seafood and meat delivered to your grill just in time for Father’s Day. From filet mignon to mini bone tomahawk steak to Faroe Island salmon, Chop Box has been supplying restaurants with high-quality and hand-cut meats and seafood for over 100 years. Read on to learn how Chop Box is making it easy for you to have the same top-quality served in the finest restaurants in the US at home, just in time for Dad’s special day. (featured photo credit: Deborah Smith)
A cut above the rest
Chop Box President and Founder Brandon Melloy launched the business in November 2020 when quality meat and seafood were hard to find. Working with Green Tree, a meat and seafood distributor based in Passaic, New Jersey, Melloy devised a model for deliveries. “Green Tree has been in the meat and seafood industry for over 100 years, and they sell to the best restaurants in NJ and Manhattan. With Chop Box, we can bring their high-quality product to the public.” Once the meats and seafood are sourced from local purveyors, the products are hand-cut daily by their expert butchers and fishmongers. Unlike other food delivery services, they don’t require a subscription, so you can order a la carte as often as you like. And good news if you order by 1 PM, you can receive the delivery the next day nationwide. “We process the items ourselves and try to do so at a reasonable price,” Melloy said. The orders are shipped primarily through UPS overnight and frozen with dry ice if needed. The primary audience is in the northeast, but nationwide shipping is available.
Hungry yet?
Chop Box’s relationships with sustainable farms and local purveyors make it different from other food delivery services. They pride themselves on working with farms that value sustainable farming practices and produce high-quality products. “The seafood is sourced locally in Barnegat or Point Pleasant, the chicken is from Murray’s in Pennsylvania, the pork is from a small pork producer in Minnesota, and the beef is all-natural from the US,” said Melloy. What’s more, they have personally tasted every product to ensure it meets the Chop Box standard, guaranteeing the flavor and quality it is the best available. Chop Box also makes it easy to choose a menu with boxes for special occasions, like the BBQ Box, with top-selling steakhouse burgers and Thumann’s natural hot dogs. Got a Dad who likes things a little fancier? Order Wild Lobster Tails and a Porterhouse for a delicious surf and turf menu. And if you’re gifting it to Dad, you can always decide when to eat it. Once a delivery is received, it can typically stay in the refrigerator for up to 24 hours or be frozen for up to 6 months.
Fire up the grill
Need inspo? The chefs at Chop Box are ready with a delicious and easy recipe to treat Dad this Father’s Day.
GRILLED MINI BONE TOMAHAWK STEAK WITH COMPOUND BUTTER
Impress your guests with this thick & juicy cut that’s perfect for grilling and is a showstopper for your backyard BBQ.
Ingredients
1 Mini Bone Tomahawk Steak (40-44oz)\
Compound Butter ingredients:
½ cup (1 stick) of unsalted butter – softened
4 cloves of roasted garlic, smashed
1/2 Tbsp. chopped fresh parsley
1/2 Tbsp. chopped fresh oregano
1/4 teaspoon salt or to taste
1. Prepare the compound butter in advance. Bring butter to room temperature. Place all ingredients in a sturdy bowl and mash with a fork, then spatula to combine thoroughly. Lay a sheet of plastic wrap or parchment paper on the counter and spoon all the compound mixture onto the wrap. Form into a log, wrap, and refrigerate for at least 3 hours.
2. Let the steak come to room temperature before grilling. This will help it cook more evenly.
3. Season well with a simple rub of salt, pepper, and garlic powder or seasonings of your choice.
4. Sear the steak over high heat for a few minutes on each side, then move it to a cooler part of the grill to finish cooking. This will help ensure the steak is cooked through without burning the outside. You can also use a meat thermometer to check the steak’s internal temperature, which should be around 130–135°F for a medium-rare finish.
5. Remove from the grill at the desired temperature and let it rest for 10 minutes. Top with compound butter while still warm so the butter melts and coats the steak.
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