Ordering steaks by mail??

I have never done this but am back in the US for a couple of weeks and was thinking of having something sent to my beach house.

Is there any source you recommend? i have seen reference here to Omaha Steaks (?) and Bryan Flannery....any thoughts?

How do you find the fact that they are frozen (I presume!)?


Thanks in advance

[Jenise]

John, Omaha steaks are to fine meat what Hickory Farms is to sausage. Buy Flannery or Lobel's or any of those--I've done it, and they've all worked out great. The meat doesn't come frozen, though I don't know what it is when it leaves the location. There are always several ice packs in there and plenty of styrofoam, and they're shipped overnight only. I reccomend it!

Bryan Flannery without question. He will cut to order in regard to weight, thickness and degree of dry aging. He will ship in CryoVac fresh or frozen in Styro with gel cold packs. I have bought literally hundreds of pounds of beef and have had zero issues with any product being frozen for up to six months.

Not to miss items are:

Hanger Steak
Bone-In Rib-Eyes
Rib Caps
3 1/2 Inch Porterhouse (Landreth Cut)

Choose the CA Reserve vs. Midwest Prime...the difference is noticable and the price jump isn't that bad.

Best to call him directly to discuss what exactly you want.

John, Omaha steaks are to fine meat what Hickory Farms is to sausage.

Excellent analogy! Every year I get a gift box of Omaha steaks from a client and they aren't terrible but by no means anything like the caliber of Lobel's which is the only other brand of mail order steak I have ever had.

3 1/2 Inch Porterhouse (Landreth Cut)

That's mighty impressive that they even named a cut after you! I'll have to give this Flannery place a try sometime.

3 1/2 Inch Porterhouse (Landreth Cut)

That's mighty impressive that they even named a cut after you! I'll have to give this Flannery place a try sometime.

I get a few to keep on hand for entertaining.

Damn, Tex, I just ate and that made me hungry again!

I think that photo could entice even the strictest vegetarian to take a bite. OMG.

Carrie,

I have converted two nice ladies here in Dallas over to the dark side. Both of them had not had red meat in over ten years. After one of these and a Flannery Rib Cap, they are back on board.

I recently ordered 4 - 2lb flank steaks from Heartbrand Beef, Akaushi Beef, which was the best flank steak we've had to date. I also prepared it toward the medium done side because of the fat content and it was wonderful.

Drew

I wouldn’t touch Omaha Steaks with a 10 ft. pole. But my Mom kept sending a box Christmas after Christmas. Each box sat in the freezer for months. Usually ended up giving it the newly single neighbors down the street. Those guys will eat anything. I finally had to slip the word to my Dad that we never ate them and have him suggest something else for Mom..

I haven’t eaten meat that has been frozen…in how many years??....I can’t even remember. Add to that the fact the Omaha meat just tastes odd. Sort of liver-like. Maybe its more aged that I like or …maybe the aging process doesn’t work all that well with freezing. I don’t know, but I don’t like it.

I’ve never considered buying beef online. There is a fantastic local butcher for special cuts like Prime Rib and extra thick Bone In Ribeyes or Porterhouses for special occasions. But the large grocery chain prevalent in the area (H.E.B.) has a really good line of Organic (steroid, antibiotic free) beef. Good stuff…far better than the regular issue.

Richard

I think that photo could entice even the strictest vegetarian to take a bite. OMG.

Cynthia, show this to Stuart!

Flannery no question about where to order. We haven't tried anything he sells that hasn't been great. Couple of sit down dinners where the main course has been pintade from Flannery, tasty bird. Just a coincidence but we're having his pork chops tonight with an appropriate German wine, 2001 Donnhoff kabinett most likely.

Oh man! That looks excellent, Tex. Nice wine match as well. Sadly, this is what I had for dinner last night. Can't eat steak every night. Or at least I, for one, shouldn't.

Ouch...Tofu and I don't get along very well.

Will be doing another Porterhouse next weekend for my birthday. The one I have on hand is 4 1/2 pounds.

Will be doing another Porterhouse next weekend for my birthday. The one I have on hand is 4 1/2 pounds.

What's everyone else going to eat?

What a menu, Tex, bravo! Do you do all the cooking yourself?

Will be doing another Porterhouse next weekend for my birthday. The one I have on hand is 4 1/2 pounds.

What's everyone else going to eat?

FYI, Dave, that is the minimum poundage for a Maine lobster that Len will order. He says anything less is just a tease.

What a menu, Tex, bravo! Do you do all the cooking yourself?

What happened to Tex's menu??? I know I saw it here and all I see now is a response to Tex that looks like it came from Tex but is probably not from Tex.

Rather bizarre....

Yes I do all the cooking myself.

Let's try again.

Appetizer

House Cured & Smoked Salmon Tower
Avocado, Gazpacho Salsa & Meyer Lemon Vinaigrette

Second Course

Bryan Flannery Rack of Lamb Medallions with Lamb Reduction, Cognac & Dijon
Mixed Field Greens

Third Course

Heartbrand Beef Akaushi Flank Steak with Korean Inspired Glaze
Koshihikari Fried Rice

Main Course

Bryan Flannery USDA Prime 52 Day Dry Aged Porterhouse
Three Cheese Potato Gratin with White Truffle Oil
Pan Roasted Brussels Sprouts & Shallots


Dessert

Apple Galette with Vanilla Bean Ice Cream


Wines in consideration:

2006 DRC RSV
1990 Montrose
2000 Domaine Zind Humbrecht Riesling Clos Windsbuhl Vendange Tardive
2005 Markus Molitor Riesling Auslese** Mosel-Saar-Ruwer Zeltinger Sonnenuhr 2005
1996 Krug
1993 AF Gros Richebourg
2001 Gruiraud

Plus whatever we decide on between now and then.

Third Course

Heartbrand Beef Akaushi Flank Steak with Korean Inspired Glaze
Koshihikari Fried Rice

Would you share the recipe for the Korean Inspired Glaze?
Thanks.

Drew

I'm glad I'm not the only one who dislikes Omaha Steaks. I think some people like them because, hey, it costs a lot, it must be good!

Third Course

Heartbrand Beef Akaushi Flank Steak with Korean Inspired Glaze
Koshihikari Fried Rice

Would you share the recipe for the Korean Inspired Glaze?
Thanks.

Drew

But of course.

I seldomly measure anything exactly, so experimentation on your end will yield the results you desire.

1/2 Asian Pear, Peeled and grated with a super fine Micro-Plane
1 Inch Piece of fresh ginger grated as above
Several cloves of garlice grated to yield about 1 TBS
2 TBS rice wine vinegar
2 TBS and zest of a fresh lemon
1/2 Cup dark Korean Soy Sauce
1/4 Cup Sake
Honey to taste
Sriracha to taste
Corn starch


Combine all ingredients except honey, Sriracha and cornstarch in a small saucepan and bring to a boil. Allow to cool and strain through a fine mesh sieve. Return to saucepan and bring to boil again then add honey and Sriracha. I like mine with some grip, so I probably add two TBS worth of hot sauce.

Make slurry with the corn starch and some of the sauce. Mix slurry in with the boiling sauce and allow to thicken.

I will cut the flank on the bias and fan out on a plate. Then drizzle the glaze on the meat.

I'm glad I'm not the only one who dislikes Omaha Steaks. I think some people like them because, hey, it costs a lot, it must be good!

Omaha Steaks pretty much suck across the board. He is my recent score at Costco...four strips, USDA Prime, 2 inches thick and the four steaks totalled 5 pounds. Oh and $10 a pound. Omaha is a rip designed for corporate gifts.