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Discussion in 'Food & Cooking' started by mrdecoy1, Aug 21, 2012.
Any good reputable online sellers of choice steak? thanks
Why would anyone buy a steak online? What's wrong with the local market or butcher shop?
I prefer to SEE my food before I buy it!
Besides, the farther out in the boondocks, the more likely you will be able to find a local cattle rancher with some outstanding grass fat beef!
I live in the city and do not know any farmers. My local butchers do not sell grass fed.
Correction: I meant prime not choice.
The biggest problem with buying online is that you're buying frozen steaks. And it doesn't matter what quality the meat was, freezing meat reduces its quality by a fair amount IMO.
I've never used them, but Omaha Steaks is the mail order name that comes to mind.
My friend's sister gave him some for Christmas once. He liked them quite well.
And just to scare French Fries a little, fresh and rozen don't mean what you think it means in regards to all meat, at least in the USA. Fresh chicken can be stored as low as 27 degrees and still be called fresh. I haven't been able to find similar info on Beef though.
I've used them (someone made us a gift) and the steaks were good. If that's the only alternative I would recommend them.
As for frozen, my experience was with local farmers who come to our farmer's market with excellent cuts of grass fed organic beef etc.... but frozen. I tried them, but do not care for them. I am very familiar with grass fed organic beef, so that's not the issue either. The fresh grass fed organic beef I get from Whole Foods is world apart from anything I get frozen at a farmer's market or on mail order.
And FWIW when I get really good chicken from the farmer's market it's probably been at around 27 degrees, given how it looks almost frozen, but it handles and tastes like fresh chicken. If I freeze chicken and defrost it and cook it 3 weeks later, the taste, texture and moisture content have completely changed. I can taste chicken in a restaurant and tell right away if it has been frozen or not, or if it was just cooked or if it has been reheated. The taste is completely different.
I just opened this site from another forum. Comes highly recommended although I have never used them. Prices seem reasonable for what you are getting.
Do you have a Trader Joes, Whole Foods, or similar store nearby? I do like to pick my meat myself. I know enough about beef to make sure the other guy gets the low grade cuts.
Where do you live? There are many small operations producing quality beef in many locations.
A few I can think of;
Bryan's Fine Foods
WARNING: Steak Porn
I've never gotten any meat from this guy, but his reputation is stellar among the wine geeks on at least three(3) other boards I'm on.
Heh? 36 burgers? C'mon I want a 48 ounce Prime dry aged Porterhouse just for my app.....Buuuuuuuuuuuuuuuuuuuuuuuuuuuuuurp. /img/vbsmilies/smilies/lol.gif
Hey you lovely steak lovers!
I am about to start selling the most amazing meat/steaks on my website.
I only deal with small local producers, who have very high standards of animal welfare and farm sustainably. The meat these guys are producing is 2nd to none. You get a choice of rare breed, English Longhorn or Belted Galloway, which have been hung for at least 28 days. The farmers really care for and respect their animals and this is reflected in the quality of the meat.
Have a look at our galleries! PM me for the link
I purchased once for home just to see. Company name started with an O . Would never buy again They were extremely expensive and then you pay for shipping. You can't see what you are getting, and you can't send back. NO WAY.. Maybe for home use may be passable but sorry most consummers don't really know a peice, of meats quality by looking at it , and in most cases where it comes from Its hit and miss.
In agreement, that I like to not only see my meat, however smell my food before I purchase ...
Online Meat: Too risky, too expensive and why, when I have fab Butchers throughout the city of Madrid most of the year.
Is there a reason why you would need to buy steaks online?
For that kind of money, go to Costco and get a whole Strip, age it, cut it, practice your steak cooking technique every day for a week. You'll get good at it.
If at all possible like Kuan says buy it whole. That goes for Primal Rib, Strips, loins ,Top rounds, bottom rounds, Filets or Butts. Whole pork loins, and butts. You can cut any size you want. Yor can use all trim and fat. You save buy buying bulk. You can age if you like . You will learn a lot. Forget Whole Foods way way overpriced for what you get..(unless it is chopped meat)
PS the termonology for chickens not flash or quick frozen is FROSTED where as you will find ice crystals inside the bird , or the parts. This makes what used to be fresh birds have 3 to 4 times shelf life. Turkeys are mostly flash blown frozen, as are quack, quacks.
I have yet to see whole cuts of beef frosted. The Color changes and it throws water if it has been.
Not every one can shop at Costco. Setting that aside I still agree with what you are saying for most cuts. I'd venture a guess one of the main reasons many will buy steaks on line is that they can not get true dry aged beef in their area. Not many home cooks will be buying whole short loins and popping them on the band saw.
So there is always a reason but it rarely makes sense when considering the cost. Freight is a killer.
I can think of many Professional Chefs that order meat from these places and have fish freighted at an expense far greater than a few steaks.
I'd rather have a steak already cut by the hacks at Costco than Omaha though. I received a pack of those as a gift once and they arrive completely rancid.
Mrdecoy says he lives in the city. I don't know which city, but in nearly every location classified as a city there is a store that would provide a better product for less money than any online retailer. Absent of any reason to not shop locall, I would avoid on line beef sellers.
Boy do I ever disagree with that! I'd venture a guess that you've never purchased prime dry aged beef from some of the places in this thread. They are providing meat to some very high end restaurants. Do you have any idea how many restaurants Lafrieda and Allen Brother alone sell meat to? /img/vbsmilies/smilies/lol.gif If those Chef's could buy better quality for less you better believe they would. I can list numerous "cities" where any retail customer would struggle to find prime dry aged beef let alone wagyu or other specialty products.