Originally posted by: OrlandoTiger
I wonder how the $25 price would compare to buying these cuts at Sam's or Costco....
Wizz0Bang. Where is the free-shipping advertised on their web page?
Originally posted by: Lower
Originally posted by: iamme
Question for steak experts: how do you "naturally age" beef? I understand that wine ages....but w/ meat doesn't age = rot?
Just curious....
Most meat companys that are knowledgable enough to age their meat, (read: not your local grocery store), will use one of two methods; either dry aging, or wet aging. Dry aging meat is left in a cool enviroment with no covering, and wet aging you leave the meat in the bag it comes in (subprimals -the larger "chunks" of meat, come vacuum sealed in bags if it's product meant to be portioned into steaks). Wet aging is a matter of leaving this bagged meat in a cool enviroment for up to 40 days. It rarely hurts the meat, and does wonders to the flavor, and the bite of the meat, as (any) aging allows the natural bateria to further break down the connective tissue thet runs through the muscle fibers. Dry aging takes less time, but (from what I have seen, I could be wrong) has a small chance of discoloration on the meat surface, as contact with air oxidises the meat, and makes the outside turn (bad) more quickly.
Aging makes a LOT better meat product (for steaks, not burgers). However, IMO (not thread crapping, just giving an alternative) paying 3x for Omaha Steaks than what you would at your local butcher, is just silly. Go make a friend out of your local, lonely, USDA inspected butcher, save some cash, and get just as good of steaks.
And don't buy supermarket meat!
Originally posted by: iammeBut, how does dry aging work? I've had steaks sit in my fridge for too long, and it ended up smelling real bad
Dry aging takes less time than wet aging, but requires a more careful eye on the product.
Dry aging would be pretty much what you did by leaving a steak sit in your fridge -the difference here is that a whole muscle product can be aged, and then have the outer layer trimmed off to rid the meat of any off odor. You could have done the same thing with your stinky steaks, but with a 1" thick steak, taking 1/4" off the top, bottom and sides doesn't leave you with a whole heck of a lot, other then a few sliced up fingers. But taking 1/4" off of a 15 lb choice Top Butt Sirlion, leaves about 14.5 lbs left to cut.
Believe me when I say there is a very thin line between well-aged, and rank with stink. I suppose this is true with a lot of things in life
Originally posted by: rT10
awesome deal
here's my confirmation email
Dear XXXXX
SNIP
Shipping was not added !!!!
great deal, thanx.
Originally posted by: anchorsteve
I placed the order and didn't get the free ship either so I called their 800 number and asked for free ship and got it. This whole deal for me came to $10.44
Do my eyes deceive me or does that say "4" cheesecake"???? I cannot imagine why they would give you such a small cheesecake.
Can't anybody check to see what was actually charged to their credit card?