Omaha Steaks
 

I've known about Omaha Steaks for years and always said I was going to try some.

Well for Fathers Day my son sent me two large coolers full of steak, burgers, hot dogs, and chicken. Everything we've eaten has been top notch. The only thing we haven't tried yet is the chicken. I think I'll be ordering some more steaks for sure.

I was surprised at the quality. The grain is really dense and it just has that beefy taste. I just threw some sea salt and course ground black pepper on them and cooked them on the grill and man they were good.

Anyone else mail ordering their meats?

A gift box of the bacon wrapped fillets can get you out of trouble...

Omaha Steaks actually has a physical store in Annapolis. I've been in and talked with the sales folks but didn't walk out with anything that day.

I may need to head back sometime soon. :D

I airmail a 125-grain Zwickey to my meat. :D

Our youngest sent a set of "aged" Omaha steaks to us as an anniversary gift several yrs ago. They were so "aged" as to be uneatable, we returned them..

This also happened way back when I took the misses out to dinner at one of the Palm Beaches better eateries..

Now, I have cooked wild game that needs HELP in the flavor dept,, like chili or garlic or 30 hours of smoking in the shed or lots of ketchup,, so I can deal with wild gamey flavor,, with the exception of Beaver & Skunk.. :eek::eek:

And I know that some aging is use to tenderize and enhance the flavor of beef,, and other game.. But both instances the meat was completely unacceptable..

Question: Is "aged" beef always gamey tasting??? :confused::confused:

Good beef is plentiful and inexpensive around here, but if you like truly exceptional beef...you should visit the Perini Ranch in Buffalo Gap (about 10 miles south of Abilene) or order some of Tom's tenderloin on-line (Williams-Sonoma also offers it through their on-line services now).

Perini Ranch Mesquite Smoked Peppered Beef Tenderloin :lifter :lifter

https://www.periniranch.com/index.php

I know the Perini's (one of his daughter's is a former student of mine who ran her father's business for awhile and now has her own chuckwagon style catering business here in Dallas) and try to get to Buffalo Gap at least once a year when visiting friends over that way for a water skiing weekend at Lake Cisco or to attend the Commemorative Air Force's air show at the Midland Airport.

The Hunter Bros offer great beef at their H3 Ranch Steakhouse in the Fort Worth stockyards, but Tom's tenderloin is one of a kind delicious.

Richard :munchin

My mother-in-law sends us a big box for Christmas, so I've never paid for them. We enjoy them and have found all the products tasty. Probably the most expensive hot dogs I'll ever eat...outside of an MLB ballpark. For us big eaters, serving sizes are small. Thumbs up for Omaha Steaks.

Omaha Steaks is Simons.
 

Simons is Omaha Steaks. I lived there several years. Ask the Omaha operator for Simons? You might get the best cuts of the day/ No guarantee.

Omaha Steaks, had them once at a friend's house. IMO nothing special. You could probably do much better by finding a nice little butcher shop and get your beef there without the shipping cost. If you really like your steaks there's noting better than having them cut the way you want them cut.

There's also a few high-end places online that sell prime beef at a prime cost.


Dry-Aged beef, go and read.......
http://www.beefresearch.org/CMDocs/B...0of%20Beef.pdf

Once you try dry-aged you'll never go back.....

Two weeks ago, my wife and I went to a restaurant in Springfield, I ordered a 5 oz. filet. The waiter brought it, put the steak knife to the side of the plate, and opined that I would not need the knife. He was right. It had been a long time since I could cut a steak with a fork.

Some friends and I were discussing this steak at lunch today. We were trying to figure out the beef aging process, specifically how to purchase tender steaks versus tough crap found at stores. Anybody understand this whole aging thing for beef?

I agree with TS 100%

You need several things to age beef correctly.

1. A drop loin cut- which is 1/2 if a saddle, split down the middle/chine. It consist of the Sirloin, filet, and kidney. Plus a boat load of beautiful fat you can render to cook with.

Preparing the loin to age.
1. Remove the kidney
2, Remove the excessive fat around the kidney
3. Remove the one or two rib bones, making sure you do not cut into the meat.
4. Trim the flank stright across. You can age this too.
5. Place the trimmed loin on a rack in a reefer with a fan to circulate air.
6. Keep the Temperture btw 32-35^F
7. Age the Beef for 21-28 Days rotating the loin every week.

Notes: Quality first will always produce better results, You do not have to buy PRIME beef, and contrary to popular belief there isn't that much prime beef in the market to supply every restaurant with Prime beef. Most of the time you are carving choice beef at Prime prices.

So buy the Best Choice you can and age the beef following the direction above.

When I get to Bragg I intend on bringing a loin or two with me. IIRC there a few serious grills there?

Edit to add: Never, Never use cryovac beef to produce dry age beef. Cryovac beef is packaged, sit in its own blood for weeks maybe, before you place it on a shelf to age. imho the inferior result produces a distinctive livery taste.

Ref Craigepo question. I t starts with how the steer is fed and just as importanly how it is butchered. Most beef you get in stores arrives at the packing house and before the shift is over the entire load has been killed, butchered and packed. no aging. At local butcher shops they can hang your beef for 14 days, after that you must sign a form allowing them to hang it for up to 30 days. during this period the beef cures and the longer it hangs, the more marbeling occurs. This is where flavor and tenderness take place. Few producers raise prime quality beef. A cow calf operation sells calves and they usually end up in feed lots. Every time a cow is transported, it gets injections at the arriving location. They are basically force fed to get them to the packing house within a set number of days. Turnover from rancher to feedlot to packing house is money. In other words, you will not find good beef in stores. Beefmaster E6 program and Angus are know for superior quality beef, some is real some is due to a great marketing campaign.

Mind Blowing
 

So true. The times I've ordered dry aged steak have been mind blowing. My favorite is a dry-aged prime bone in ribeye but I have never dry aged the steaks myself. I wonder if the butcher shop around here would do it. Now its on my mind I'll call them in the morning :D

The Costco by me has started selling Prime grade beef. I bought a whole loin and I was pleased with the product. I cut some nice 1 1/2" filets off of it and left the narrow end of it, about 10-12" whole. THe steaks were very good. I butterflied the long piece, pounded it flat and as I mentioned in a previous thread, stuffed it with Bleu Cheese crumbles and diced Portabello Mushrooms. Very, very good with Pinot Noir or Cabernet...

What Chef Penn didn't mention is that you really need to dedicate a refrigerator to this process, the one you use at home will not work unless it is kept at those temps (no constant opening and closing) and has air circulating in it.

There's a lot of "how too's" on the internet as far as dry aging beef.