Buying good steaks

Discussion in 'The Okie Corral' started by DAKA, Feb 8, 2017.

  1. DAKA

    DAKA

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    The last few times our COSTCO steaks have been too tough to eat, I had to chop them up for the dog, so no more COSTCO steak.
    We had Rib Eyes from Whole foods (on sale) tonight that were excellent, I have been wondering about OMAHA steaks as there is a store very close by and they "always" have a sale.
    Anyone know if this is the same commercial grade steak that every supermarket sells?
     
  2. Adjuster

    Adjuster

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    Do you live near an Aldis? I like their ribeyes. Its possible to get a bad cut of meat at any of the stores.


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  3. AzItLies

    AzItLies

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    Hmmmm, I buy Costco usda prime sirloin tip. Got some yesterday actually. They are 1.5 to 2 inches thick. First thing is cut them up and seal them with the food saver, then into the freezer, they last for months and months.

    Your issues *may* be with how you cook them? Have you tried Sous Vide? That's all I do now. Best steaks I've ever had, bar none.
     
  4. huskerbuttons

    huskerbuttons

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    any good quality butcher or meat store near you?
     
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  5. Ordell Robbie

    Ordell Robbie Giant Member

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    Start here.

    I drive by Omaha steaks headquarters and half a dozen other grocery stores to get to my favorite butcher shop.
     
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  6. Timber Ghost

    Timber Ghost

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    There are different USDA grades. Pay close attention to the grade you are buying.
     
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  7. banjobob

    banjobob

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    sous vide steak is hard to beat and and even harder to screw up. Were your steaks prime? I buy Costco prime steaks 10lbs at a time, vacuum seal them, freeze them and then drop them into the sous vide. Delicious. Stay away from choice or select. Buy prime in bulk and save.
     
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  8. pag23

    pag23 NRA Life Member

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    I love Omaha Steaks but pricey...
     
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  9. *ASH*

    *ASH* FURBANITE

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    here is all you need to know to end thread.

    GOOD BUTCHER SHOP . GO BACK TIME TO TIME . GET FRIENDLY . NO BETTER STEAKS PERIOD
     
  10. kiole

    kiole

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    Stop cooking them on the Foreman grill. I'd bet it's the technique more then the meat.
     
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  11. JMS

    JMS 02

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    Fresh Market which is similar to whole foods allows you to buy in bulk and save approximately 50%. They will even trim and cut them for you to your desired thickness.
     
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  12. Batesmotel

    Batesmotel

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    Fing a real butcher. Fatty, marbled, grass fed.

    There is a documentary on Netflix about grass fed beef.
     
  13. *ASH*

    *ASH* FURBANITE

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    we got a fresh market , its only grocery store i can spend some time in . damn their meat counters looks awesome .
     
  14. JMS

    JMS 02

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    They should have a sign with their bulk prices. Porterhouse runs me $7.99 lb, filet about $9.99, ribeye $8.99. Same as in the cases just in bulk.
     
  15. crockett

    crockett

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    The prime filets at Costco look more and more like choice these days. The real prime meat goes to commercial markets for top level steak restaurants. There's simply not enough prime grade beef on the market.

    A long standing relationship with a local butcher or somebody with a restaurant license, preferably in NYC or SF is your best bet.

    FreshMarket for sure tops everything Costco has to offer these days.
     
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  16. crockett

    crockett

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    Prime filet for $9.99 at FreshMarket? Never saw that no matter how much you buy. Regular price here is $29.99 and I got an entire filet for $19,99 / lb bulk just a couple weeks ago.

    [​IMG]

    [​IMG]
     
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  17. JMS

    JMS 02

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    It was definitely 9.99, probably not prime.
     
  18. JMS

    JMS 02

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    Also on Tuesday ground chuck is on sale for 2.99lb vs. 5.99lb, since we discovered it we no longer buy ground beef.
     
  19. jeepdawg

    jeepdawg

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    Well, that led me down some interesting reading / rabbit holes. Thanks
     
  20. GreenDrake

    GreenDrake Rip Lips

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    Another vote for sous vide. No joke. I usually use grocery store choice stuff. For competition meats I buy up, Misty Isle or Painted Hills brisket. But sous vide is a game changer for what your end result is in beef, by a long shot.
     
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