HERE ARE certain times when only the very best will do; it is for those culinary occasions throughout the summer grilling season and beyond that we have created the Andronico's Premium Beef Program, showcasing three of the finest selections of beef available on the market today: Certified Angus, Sommers Organic and American Kobe Style Beef. Prized for distinguishing characteristics that influence taste, texture, and even preparation methods, this beef is truly the best of the best. Now is the perfect time of year to fire up the grill and experience what makes the premium beef at Andronico's a cut above the rest.

Only 8% of all beef meets the high standards established by the CAB brand, which means that each and every bite of a Certified Angus steak will be consistently superior. The program's stringent specifications, which are based on scientific research and overseen by the USDA, a non-biased third party, make this beef so special. For beef to make this grade, characteristics including maturity, uniformity and marbling are all taken into careful consideration.

On the glorious open ranges of the Midwest, the cattle roam freely and graze naturally until the final stage prior to processing. At this time the cattle, which are from at least 50% Black Angus Heritage with 100% traceability, are fed a diet of only the highest grade of Midwestern grains and hay, which finishes the beef to perfection.

The flavor and juiciness of this beef is a result of its extraordinary marbling, while youthful maturity ensures superior texture, firmness, color and consistency. These steaks are exceptional cooked over a very hot grill. Flip the steak over with tongs when juices begin to pool on the top, and once steaks have reached desired doneness and you remove them from the grill, allow them to rest on a plate for 3-4 minutes before you cut into them. This will allow the juices to redistribute, making each bite as mouthwatering as the next.

Raised on the rolling hills of a ranch near Redding, California, Mishima Ranch cattle come from the finest Wagyu bloodlines, a breed of cattle that produces the famous Kobe beef, and is recognized around the world as being consistently flavorful, tender and rich.

The temperate California climate, clean water and air, and the availability of high quality feeds all contribute to the excellence of this beef. Mishima Ranch cattle are fed this top-quality feed for a remarkable 350-500 days, as opposed to the 90-120 days that most American beef cattle are fed. This is a contributing factor to the experience one has while enjoying the consistent tenderness and rich, robust flavor.

Mishima Ranch Wagyu beef is produced naturally, without the use of added hormones or antibiotics. One more remarkable characteristic of Mishima Ranch Wagyu Beef: it contains twice the level of unsaturated fat and half the level of saturated fat when compared to other types of beef, resulting in steaks that are healthier, and more flavorful.

Some believe that this is beef the way Mother Nature intended it to be. Raised entirely on certified organic grass pastures, the cattle are never given any antibiotics or growth hormones.

100% grass feeding leads to leaner beef that is low in saturated fats and high in heart healthy omega-3 fatty acids. The final result of 100% grass feeding is a distinctive taste and texture that makes Sommers Organic Grass-Fed Beef truly unique.

It is important to remember that beef from cattle raised only on organic grasses will have a slightly different texture and moisture content than other types of beef. Cooking methods in general need to be slowed somewhat when preparing 100% grass-fed beef. To keep the beef tender and moist, it is important to not overcook it. When grilling, sear the steak over a high heat first, and then lower the temperature and continue cooking until finished. It is important to turn the meat with tongs or a grilling spatula, not a grilling fork, which will pierce the meat and cause the juices to escape.

With exquisite marbling that melts slowly and luxuriously into the meat as it sizzles away on the grill, the tender and unbelievably flavorful rib-eye steak is the cut of beef we recommend for the ultimate grilling experience-an experience that begins with Andronico's Premium Beef, and ends in an equally exceptional way. Sprinkle delicate crystals of Fleur de Sel finishing salt over your perfectly grilled, premium steak; the little snowy peaks will slowly sink into your steak, adding one final, unmistakable layer of flavor before it is ready to be savored.

There is no better wine to serve with a grilled rib-eye steak than Zinfandel. Fife "Uplands" Zinfandel Mendocino is a classic Zinfandel that will wow the palate. The wine is inky purple with aromas of blackberry jam, ripe cherries, black pepper and cinnamon. The palate is dense and layered with plump fruits of black plum, blackberries and a touch of blueberries. The tannins are fine and the finish is long. The rich flavors of your grilled rib-eye steak paired with this Zinfandel might just set off fireworks in your mouth.