Can someone tell me what's so great about Omaha Steaks?
12-14-2010 | 06:09 PM
#16
Where as in where to get a good steak? Whole Foods works in a pinch, but smaller butchers are the way to go IMHO. The one I go to.. Crap, can't remember the name but I will post it up when I find it. It's right next door to the most awesome Fish and Chips place, called Camelot, in Pacifica right off Highway 1 and Manor Drive. They will cut you steaks the way they like them, and always have awesome stuff.
12-14-2010 | 06:44 PM
#17
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I have a friend who constantly talks about Omaha Steaks (if you've never heard of it, look it up on google).
What's so great about these steaks? They are expensive as HELL and come to your door frozen... Why would anyone pay this much for frozen steaks when they could just go to a real butcher shop and save money and have a fresh ready to cook steak?
I can understand if you're remote and don't have stores much less butcher shops near by and this is your way of buying steaks, but otherwise why do people spend so much money on these steaks?
Also, not only are they expensive as hell but they are small too! Give me a break, if I'm buying a steak it's going to be over 12oz, even lean steaks like fillets, if I buy one I'm going to get a nice one, not some small little ***** steak that costs $20 an ounce! (ok, not that expensive but still)
Please explain this to me!
PS: Has anyone ever seen those guys driving around in trucks selling frozen steaks and stuff out of the back of their trucks? Kind of like those guys that drive around in vans and try to sell you speakers that they "accidentally overstocked" (you all know what Im talking about! lol). I don't know if I could ever bring myself to buying a frozen steak off some weird truck. Last week I was filling up gas and one of those trucks pulls up and asks me if I want to buy some steaks, I was like :wtf: Besides the people that can't leave their house because they are crippled or something, who would buy these!?
What's so great about these steaks? They are expensive as HELL and come to your door frozen... Why would anyone pay this much for frozen steaks when they could just go to a real butcher shop and save money and have a fresh ready to cook steak?
I can understand if you're remote and don't have stores much less butcher shops near by and this is your way of buying steaks, but otherwise why do people spend so much money on these steaks?
Also, not only are they expensive as hell but they are small too! Give me a break, if I'm buying a steak it's going to be over 12oz, even lean steaks like fillets, if I buy one I'm going to get a nice one, not some small little ***** steak that costs $20 an ounce! (ok, not that expensive but still)
Please explain this to me!
PS: Has anyone ever seen those guys driving around in trucks selling frozen steaks and stuff out of the back of their trucks? Kind of like those guys that drive around in vans and try to sell you speakers that they "accidentally overstocked" (you all know what Im talking about! lol). I don't know if I could ever bring myself to buying a frozen steak off some weird truck. Last week I was filling up gas and one of those trucks pulls up and asks me if I want to buy some steaks, I was like :wtf: Besides the people that can't leave their house because they are crippled or something, who would buy these!?
12-14-2010 | 06:45 PM
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I've seen somebody on food network go over the science of aging steaks and there is a difference between letting them just sit and rot and letting them age. If you do it right, the right bacteria forms and it eats away at the sinewy connective tissue.. In laymans terms, it becomes a natural tenderizer.
Where as in where to get a good steak? Whole Foods works in a pinch, but smaller butchers are the way to go IMHO. The one I go to.. Crap, can't remember the name but I will post it up when I find it. It's right next door to the most awesome Fish and Chips place, called Camelot, in Pacifica right off Highway 1 and Manor Drive. They will cut you steaks the way they like them, and always have awesome stuff.
Last edited by rau; 12-14-2010 at 06:47 PM.
12-15-2010 | 12:01 PM
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Where as in where to get a good steak? Whole Foods works in a pinch, but smaller butchers are the way to go IMHO. The one I go to.. Crap, can't remember the name but I will post it up when I find it. It's right next door to the most awesome Fish and Chips place, called Camelot, in Pacifica right off Highway 1 and Manor Drive. They will cut you steaks the way they like them, and always have awesome stuff.
12-15-2010 | 12:17 PM
#20
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You're def right, but you're also wrong... Aged steaks is where it's AT! I had a porterhouse that was aged for 55 days in my friend's home made steak aging room (Small room made basically out of solid salt walls with a special de-humidifier/AC system). The room is basically like a small pantry where he ages his steaks (He has is set up in partitions so he can store other things/valuables in there). Mainly set up for steaks though, he sells quite a bit to locals and has built up quite the rep amongst his town. The only thing better than a fresh steak from the local butcher shop is a nice *** aged steak.
The whole concept of "aged steak" freaked me out when I first heard about it, but after you try a fillet (which is already super tender) that's aged, it becomes BEYOND-BEEEEYOOOONNND tender! Melts in your friggin mouth like you just took a bite into warm butter. Not only does it make it more tender but it also gives it more of a beef flavor. 55 days is a long time to age a steak, normally they are aged for a fraction of that time. The longer you age the more the meat breaks down and the more tender it gets. Maximum according to my friend is about 80 days, he says after that and it's not worth it anymore.
The whole concept of "aged steak" freaked me out when I first heard about it, but after you try a fillet (which is already super tender) that's aged, it becomes BEYOND-BEEEEYOOOONNND tender! Melts in your friggin mouth like you just took a bite into warm butter. Not only does it make it more tender but it also gives it more of a beef flavor. 55 days is a long time to age a steak, normally they are aged for a fraction of that time. The longer you age the more the meat breaks down and the more tender it gets. Maximum according to my friend is about 80 days, he says after that and it's not worth it anymore.
I wish I had some of those aged steaks. Sounds soooo good right now! I'm uber jealous.
12-15-2010 | 12:24 PM
#21
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Not a god damn thing is special about omaha steaks. I am from Omaha, NE and even we dont eat that ****ty *** meat out there. I laugh when I hear people talk about how good it is.
However, beef from the midwest is better. The difference is corn fed beef vs grain fed beef. Cornfed cattle are healthier and bigger/less fatty than grain fed.
Omaha steaks are a trendy thing as was said earlier.
Best bet would be call some mom and pop butcher in Nebraska or Iowa, have them pack some steaks up in dry ice and overnight them to you. It will be worth it, and def better than those 1-800 steaks
However, beef from the midwest is better. The difference is corn fed beef vs grain fed beef. Cornfed cattle are healthier and bigger/less fatty than grain fed.
Omaha steaks are a trendy thing as was said earlier.
Best bet would be call some mom and pop butcher in Nebraska or Iowa, have them pack some steaks up in dry ice and overnight them to you. It will be worth it, and def better than those 1-800 steaks
12-15-2010 | 12:27 PM
#22
It's been ages, but Bobby Lee's in Hayward was pretty good. There is a place in the city that my dad gets corned beef for St. Paddy's every year. Their other stuff is supposed to be great quality, too. I'll find out what it's called.
12-15-2010 | 12:29 PM
#23
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Edit: Nevermind I get it, I didnt know this was a common thing. I am naturally skeptical of anyone selling anything so when i had some dude next to me at a stop light, in a uhaul, asking me if i wanted to buy some speakers, i just looked at him like he was nuts and drove off.
Last edited by Irish_car_B0mb; 12-15-2010 at 12:40 PM.
12-15-2010 | 01:35 PM
#25
My bad. The place in the city is just a cured meats place. An AWESOME cured meats place, but not a butcher.
From my dad:
From my dad:
The place is called Robert's Corned Meats at 1030 Bryant Street between 8th and 9th Street. Bryant Street is one way going East, so its a little tricky to get there. They also have lots of other cured meats like pastrami. It's not really at butcher shop as much as its a warehouse with a counter up front to sell retail. Need to be prepared to buy in fairly good sizes. They don't often have small portions, as in a grocery store, nor will they cut down. Just whatever they have available.
12-15-2010 | 02:22 PM
#26
Not a god damn thing is special about omaha steaks. I am from Omaha, NE and even we dont eat that ****ty *** meat out there. I laugh when I hear people talk about how good it is.
However, beef from the midwest is better. The difference is corn fed beef vs grain fed beef. Cornfed cattle are healthier and bigger/less fatty than grain fed.
Omaha steaks are a trendy thing as was said earlier.
Best bet would be call some mom and pop butcher in Nebraska or Iowa, have them pack some steaks up in dry ice and overnight them to you. It will be worth it, and def better than those 1-800 steaks
However, beef from the midwest is better. The difference is corn fed beef vs grain fed beef. Cornfed cattle are healthier and bigger/less fatty than grain fed.
Omaha steaks are a trendy thing as was said earlier.
Best bet would be call some mom and pop butcher in Nebraska or Iowa, have them pack some steaks up in dry ice and overnight them to you. It will be worth it, and def better than those 1-800 steaks
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12-15-2010 | 02:50 PM
#27
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Wait, is it the opposite? I thought cows (and other livestock) were naturally designed to eat grass, and can only be fed corn if they are pumped full of antibiotics and such, and that we only feed them corn to fatten them up faster? Essentially, cows eating corn is "unnatural."
With the corn you feed alfalfa/grass with, but when i say grain fed i mean like the farms out here do. Grain and oats and **** out a bag dumped in a trough.
Most grain fed beef is processed grain with all kinds of vitamins, hormones, etc. and stuff mixed with the grain. In some cases my family still in the business has heard of the texas farmers also putting sand in the feed to help the cow break down the food faster in the digestive track so it can eat more, faster. But it jacks up the cows intestinal track, and adversly has the opposite effect.
And I stay away from the hormone, antibody stuff as much as i can.
p.s. i didnt say anythign earlier, but i would never buy meat out of one of those trucks driving around. you dont know where it came from or if its been refrigerated the whole time or anything
Last edited by Irish_car_B0mb; 12-15-2010 at 02:53 PM.
