Page 1 2
|
Go
|
New
|
Find
|
Notify
|
Tools
|
Reply
|
|
|
Member |
So, my 30th B-day is coming up next month... and I don't want a big brouhaha, but a nice relaxing dinner at home.
So, I was thinking of getting some mail-order steaks. Question is... Who is the best? I've heard Lobels, Allen Brothers, Flannery, etc. I'm not loking for Waygu, or anything fancy... just a great Porterhouse, or bone-in ribeye. Go HOKIES!!! |
||
|
|
Member |
My vote: Flannery
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
|||
|
|
Member |
The only mail order steaks I've ever had are Omaha, which are terrible. I assume that these better mail order companies offer a much better product? Do they ship frozen? If so how do you thaw? I'm always looking for better beef, so I'd be interested in trying one of these other companies, but want more info.
|
|||
|
|
Member |
I had Flannery bone-in filets for the first time last weekend. Awesome stuff...but they don't come cheap.
|
|||
|
|
Member |
Niman Ranch
|
|||
|
|
Member |
Personally - I would find a local butcher and start a "Steak" relationship. I found one close to me and I get great steaks (when we don't have any from our farm available). One thing they will do is let you order exactly what you want. Recently I asked for 1.5 inch bone in ribeyes - dry aged for 21 days. I went back in three weeks and there were the most beautiful steaks you had ever seen. Never frozen and ready to throw on the grill that day and absolutely incredible.
I also find that if I want to buy a few choice ribeyes or porterhouses - if they have a prime cut that is moving towards "old age" they will sell me prime at the same price as Choice. I think in the long run you will do better with a local butcher than using one of the on-line companies. G |
|||
|
|
Member |
We already get all our meat at our local butcher (nothing but prime beef, free range poultry, etc.)... and have a great relationship with him. And, he can get us anything we request. However, I want to try what people say is the 'best' of the best.
(I was also thinking of doing a blind taste test... lobels v. my butcher v. allen bros...). Go HOKIES!!! |
|||
|
|
Member |
mwagner,
The best of the best? DRAB gets 40 day dry aged prime ribcap rolls from Flannery. The rib cap, you know that extra tender part of the ribeye on the outside of the steak. They cut it from the entire rib slab, age it 40 days and then roll it into a log about 3 inches thick and a foot and a half long -- maybe even a bit longer. DRAB cooks it by searing it on all sides then cooking it covered, turning ever 5 minutes, all on the grill. Tuesday night we used a piece of a (used) Futo Family barrel for the fire. I have to say, DRAB has done this twice and they have been two of the best steaks I've had. But, I've loved all of the meat I've had from Flannery. "What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
|||
|
|
Member |
<insert drool icon here> "It's easy to grin, when your ship comes in, and you've got the stockmarket beat, but the man worth-while, is the man who can smile, when his shorts are too tight in the seat." -Judge Smails |
|||
|
|
Member |
I'm in central NJ - what butcher do you go to? Sounds like something I need to look into! |
|||
|
|
Member |
Happy birthday. Unfortunately I can not offer any advice on the mail-order beef but I hope that you enjoy your celebration no matter what you decide. Would love to hear about the meal you have planned and any special wines for the event. |
|||
|
|
Member |
Dave, I go to John's Meat Market in Scotch Plains. The quality is great, and all the butchers are as well. We've developed quite a good relationship with them over the years.
Go HOKIES!!! |
|||
|
|
Member |
Matt, thanks for the tip and the link. My wife works in Scotch Plains and I work in Springfield. I definitely have to stop in on my way home from work one day. And if you're looking for nice prime steaks at a great BYO check out Mi Sueno in Middlesex - Mi Sueno . Tasty food and super-nice people running the place. |
|||
|
|
Member |
Nice. I know exactly where that is... but never went there. Wasn't it Adam's Bistro a few years back? Or something similar?
Go HOKIES!!! |
|||
|
|
Member |
It was Adam's Bistro for over 10 years and another restaurant very briefly after that. The ribeye and the filet off the menu are both outstanding. On a couple rare occasions they offered a 32 oz. porterhouse special. Pairing the porterhouse with some young 2004 Cali cabs (Maybach, Merus, and Robert Foley) made for an outstanding dinner.
|
|||
|
|
Member |
Hmmm. No WiML comments here. Interesting.
 Mail order meat. Why? I can't imagine that any mail order meat beats a well cut slab of cow done locally. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
|||
|
|
Member |
I will have to agree, Flannery has been tops in my book, FAR ABOVE Lobels, Snake River and Niman Ranch. Allen Brothers are excellent, but I think for the money Flannery is superior, plus Flannery has the Rib Cap. My favorites are the Rib Cap and Dry Aged "California Reserve" bone-in rib roast/rib steak. To me, and recommended by Bryan, go with about 40 days dry aging, there is no gaminess whatsoever. "You throw a rock, I'm going to throw a concrete block back" |
|||
|
|
Member |
Matt,
You will paytop $$$ here but you will not be let down!!!!! I have eaten there countless times and have bar-be-cue'd there cuts a bunch of times. Always a hit. IF you can go to a location in NYC, you can also pick up the kobe to bring home. http://www.unclejacks.com/newyorkcityrestaurants/media/...acksnewyorkcity.html BTW Happy 30th, enjoy!!!!!!!!!!!!!!!11 |
|||
|
|
Member |
Thanks all. Does Flannery have their own site? I can only find them on chefscatalog.
Go HOKIES!!! |
|||
|
|
Member |
Matt, there was an email sent out last month from Flannery directly:
Greetings I’d like to let you know that we here at Bryans Fine Foods have actually entered the 21st century and will be opening an active web site within the next day or so. http://BRYANSFINEFOODS.COM I’m going to ask your patience and request you bring along your sense of humor as we’re starting pretty basically and not with a lot of bells and whistles. Initially we will be offering our aged USDA Prime Midwestern beef in 10 categories; with the plan to expand the offerings of more items every two or three weeks until we have our entire store available on line. The ultimate lineup will include three kinds of prime beef, California Lamb, Midwestern Pork, and Seafood (which is sourced daily). In time we’ll add cheeses and some exotic spices that we think will compliment all of our products. Given the choice between having a cutting edge web site and concentrating on what we do best; meat in particular and food in general, we are going to choose the latter….(duh!) So expect the site to be somewhat informal (just as if you walked into the store) but also expect the products and service to be extraordinary We truly appreciate your patience (considering that some of you signed up back when gas was 1.69.9!), and to show how much we appreciate your patience, assuming you’re still awake, we would like to make you the following offer: jump in, try our steaks, and we will treat you to something really cool from any of the following food groups: beef, lamb, pork, chicken, fish, cheese, or roadkill. Just kidding about the last item (but if it’s got any kind of marbling ……….). So here’s what you do; before the vernal equinox, place your order and after you’ve placed it email me personally at bryanflannery@yahoo.com, and tell me which one of those five food groups you’d like me to treat to you. One other thing we must address is how rigid we must be in terms of sizes and weights on the site to make this work. We’d like you to understand that if you don’t see the size or weight you want on our site, just call us (415-927-4488) and we’ll do it….what the hell. Best Regards, Bryan |
|||
|
|
Member |
Thanks Dave!!!
I'm leaning towards a taste-off with one from each: Flannery's, Lobels, Allen Bros, Nimen and Johns (my butcher). Only problem will be keeping them all straight on the grill. Maybe I'll just do Flannery and Lobels, as they have gotten the bext reviews. (Of course I'll throw in Johns). Go HOKIES!!! |
|||
|
|
Member |
I recommend not ordering from Flannery's site. Bryan welcomes direct calls, he will personally fill your order, and that way you can talk with him to let him know EXACTLY what you want (size, cut, marbling, days aged, etc., plus he has items available that are not on his site, the Rib Cap for example). He is a great gut to talk to. Let me know your email and I will shoot you off an email with the info... "You throw a rock, I'm going to throw a concrete block back" |
|||
|
|
Member |
Go with Flannery and Allen Brothers...NOT LOBELS ! "You throw a rock, I'm going to throw a concrete block back" |
|||
|
|
Member |
|