.

[slycat]

they will NOT give u free shipping so know that you are ordering at $25 minimum

 

[vfdfs2]

Originally posted by: deals99
there is also a deal for Omaha Steaks 12 Sirloins with 4 Steak Burgers and Cookbook, search for omaha. might be a little more worth it at the $25 price.

deals99, Which is a better deal? You get the following on the "currently mentioning" Omaha Steak deal:

(x6) ................. 5 oz. seasoned sirloin steaks
(x12) ............... 4 oz. steak burgers
(x1) ................. 4-inch Carnegie Deli Cheesecake


The deal you found gives you this:

(x12) ................. 5 oz. seasoned sirloin steaks
(x4) ................... 4 oz. steak burgers
(x1) ................... Cookbook

You get 12 steaks instead of the 6 from the original deal. But, 4 burger steaks instead of the 12. Really hard to call here.

 

[JJd]

Originally posted by: cnwk64
Here is what I did, I have a citibank cc, I am use it for a virtual account number with limit. So I set the limit to $15.00 as long as they charge me less then $15.00 I am ok...^_^

Me too, with MBNA. $15 limit.

 

[ed1564]

Is there a coupon for free shipping??? I looked on the coupon page and could not find a coupon for free shipping? Is it a new customer thing?

 

[vfdfs2]

This what i got from my email "partial" confirmation unitl ship:

Customer ID : xxxxxxxxxxxxxx
Reference No. : xxxxxxxxxxxxxx
Order No. : xxxxxxxxxxxxxx
Order Date : Aug 03, 2002


Billing Information:
xxxxxxxxxxxxxx
xxxxxxxxxxxxxx
xxxxxxxxxxxxxx


Shipping Information:
xxxxxxxxxxxxxx
xxxxxxxxxxxxxx
xxxxxxxxxxxxxx


Item Description: Omaha Steaks, Burgers, and Cheesecake


Item # Qty S&H Price Autoship
-----------------------------------------------------
513894 1 $10.95 $14.85 $0.00


Sub Total: $14.85
S&H: $0.00
Autoship Charge: $0.00
Tax: $1.08
Grand Total: $15.93

 

[BNO]

Originally posted by: Lower

Originally posted by: iamme

But, 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

The reason you can't dry age in your fridge is lack of airflow and humidity. In dry ageing the sides of beef usually still have a layer of fat on the outside to protect from bacteria and dirt and they are kept at 32-38 degrees with very low humidity and a good deal of airflow. Your fridge doesn't replicate those conditions so you get spoiled meat. I've tried steaks at the best Steak Houses in NY and Chicago and there isn't much difference between wet and dry ageing or prime and choice beef. That said, my favorite places are The Chop House in Chicago and Peter Lugers in NY which both serve dry aged prime steaks.

Anyway, I think this is a decent deal considering I just payed $35.00 for a 20 oz. strip. Ths package should give you a couple meals for a few people for ~25.00. Not bad.

 

[sxr7171]

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!

But isn't dry aging the "real" aging process. "Wet aging" as a term was invented by companies like Omaha to allow them to claim that meat sealed in bags is "aged". I agree with you that finding a good local butcher that sells dry aged (for 4-6 weeks) steaks is the best thing to do. I don't think that Omaha can compete with a quality dry aged steak. One thing though is that if you find a local butcher that sells steaks that have been aged for 4-6weeks you can expect to pay more than you would for Omaha stuff.

The thing with the USDA grading scales for beef is that there is a lot of leeway for what you get. Beef is graded into Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Prime is intended for elite customers, while Choice and Select is intended for retail customers and the rest are for manufacturing beef. (be assured that Taco Bell uses something in those manufacturing grades).

The grades are assigned actually by one primary quality - the amount of fat marbling in the Rib-Eye of the 12th rib of the carcass. Therefore Prime beef which is the tastiest most premium grade (only 8% of cattle qualify for Prime) is also the most fatty and unhealthy. For this reason many good meat companies and butcher sell very good USDA Choice steaks, steaks that may have been aged longer to 'make up for' the fact that the beef is not graded as Prime. They are also most likely the best Choice graded steaks as well. That is why I feel that if you go to a top quality restaurant or butcher you will find USDA Choice steaks that are almost as good as their Prime steaks, in fact i think that a Choice steak from a quality butcher is better than Prime steak from a bad butcher. Prime steaks have gotten a bad rap in today's health-conscious society, so top places have an incentive to make really good Choice steaks - the Choice stuff in the supermarket is likely to be in a different league.

 

[BNO]

sxr7171, you're exactly right. We talked about that with a waitress at the Capitol Grille in Chicago a couple weeks ago. They serve choice except for a few specials that were prime. You really can't tell the difference. We figured that good places get choice that's right on the edge of prime and grocery stores get the lower end of choice. As for wet ageing there is a small difference but it's not very noticeable. Dry aged is a bit earthier but that's it. Wet ageing does what it's supposed to do, tenderize the meat but it's faster and there's less risk of contamination.

Chicago is a steak town and we only have three restaurants that serve prime beef and only the Chop House serves dry aged prime so I doubt you'll be able to tell much difference at the top end of steak houses anyway.

 

[DrJeff]

Originally posted by: cmv
Hrm... This is so dang tempting because I've never had Omaha Steaks before but what about that $10.99 shipping. Hrm...

Here is another successful order that had no shipping on the confirmation, to wit:

Item Description: Omaha Steaks, Burgers, and Cheesecake

Item # Qty S&H Price Autoship
-----------------------------------------------------
513894 1 $10.95 $14.85 $0.00

Sub Total: $14.85
S&H: $0.00
Autoship Charge: $0.00
Tax: $0.00
Grand Total: $14.85


This was cut directly out of my conf email. Waiting for the yummies to come in...

 

[ed1564]

I think that this is much better of a deal:
12 - 5oz steaks
4 - 4oz burgers
and a cookbook

Item #: 540303Link to product

The total comes out to $13.86

 

[Lower]

Originally posted by: sxr7171
But isn't dry aging the "real" aging process. "Wet aging" as a term was invented by companies like Omaha to allow them to claim that meat sealed in bags is "aged". I agree with you that finding a good local butcher that sells dry aged (for 4-6 weeks) steaks is the best thing to do. I don't think that Omaha can compete with a quality dry aged steak. One thing though is that if you find a local butcher that sells steaks that have been aged for 4-6weeks you can expect to pay more than you would for Omaha stuff.

The thing with the USDA grading scales for beef is that there is a lot of leeway for what you get. Beef is graded into Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Prime is intended for elite customers, while Choice and Select is intended for retail customers and the rest are for manufacturing beef. (be assured that Taco Bell uses something in those manufacturing grades).

The grades are assigned actually by one primary quality - the amount of fat marbling in the Rib-Eye of the 12th rib of the carcass. Therefore Prime beef which is the tastiest most premium grade (only 8% of cattle qualify for Prime) is also the most fatty and unhealthy. For this reason many good meat companies and butcher sell very good USDA Choice steaks, steaks that may have been aged longer to 'make up for' the fact that the beef is not graded as Prime. They are also most likely the best Choice graded steaks as well. That is why I feel that if you go to a top quality restaurant or butcher you will find USDA Choice steaks that are almost as good as their Prime steaks, in fact i think that a Choice steak from a quality butcher is better than Prime steak from a bad butcher. Prime steaks have gotten a bad rap in today's health-conscious society, so top places have an incentive to make really good Choice steaks - the Choice stuff in the supermarket is likely to be in a different league.

Dry aging takes more care, and more space. Wet aging consists of setting a pallet full of boxed meat into a cooled, dry place for about a month. As far as time, care and space goes wet aging is a relatively painless process to go through for processors. With this convience of wet aging does come a decrease in cost, both to the processor and the end user. Wet aged product goes through the same breakdown of muscle tissue that dry aged meat does, however the flavor profiles of the meat will be a bit different, with dry aging retaining a bit more flavor, but wet aging leaves fewer "tacky" (sticky) steaks. Both aging processes do exactly what they are designed to do -break down muscle fibers in an attempt to make (choice and above) meat more tender. Both processes succeed.

You have the grading correct, and while it is right that a great choice cut, can be almost as good as a bad prime cut, it's still a bit of a crap shoot. Grading is done by hand, and there is a definate leeway between grades, and between the people actually doing the grading. Prime cuts (due to their premium) also don't have the same movement for non-standard cuts, which means you'll see a lot of prime sub primals come in marked choice. (In other words, while there is a market for Prime graded ribeye cuts -for Prime Rib, there is little call for Prime Top Sirloin Butt Steaks. So any extra after filling the orders for Prime Butt Sirloin would be sent out of the plant at a choice cost. This happens quite a bit.


Another couple of important points in purchasing meat are;
You can't buy a crappy cut of meat and make it taste like Prime Rib. You do get what you pay for, although (see above) there are times when your dollar to quality ratio can be stretched further.
Cooking can ruin a great cut of meat. Know how to cook it, and be sure to do it right, a steaks tenderness drops a lot if it is overcooked (and for steaks overcooking usually occurs past medium). Salt-like flavorings should never be added until after the meat is cooked. Salt draws the moisture out of the meat, and moisture is good.

 

[Renob]

nice deal thanks

 

[Celstar]

Lower, Thanks for the tips on how to cook steak! Now I can bbq like the best of them.

 

[Slacktron]

Heads up to anyone using the MBNA ShopSafe one-shot credit card to limit the costs.. this clause is in the MBNA user agreement:

MBNA SHOPSAFE DOLLAR LIMIT
MBNA, in its sole discretion, may increase the total dollar limit you set to allow for shipping, handling, and
taxes, which may not have been taken into consideration at the time of the purchase.

It's a crummy rule, and I don't know why they have it, but don't be surprised if your $17 limit gets expanded to allow for the $10 shipping.

 

[Chiboy]

Just Placed my order, Waiting for Conformation email. Great deal, Thanks.

 

[AsukaStrikes]

who needs to know how to cook, stick in in a lean mean grilling machine and let george do the cookin'

 

[kurix]

Good Thinking Asuka

 

[mozaix]

Won't go through if you put a $15 limit on your card.


Thank you for shopping at http://www.hsn.com

We were unable to receive authorization from your financial institution for the credit card used for this purchase. If you are still interested in making this purchase using an alternate card, please click here to return to hsn.com and reorder: http://www.hsn.com

or to apply for either the HSN charge card or the HSN Visa card, visit: http://www.hsn.com/redirect.asp?id=2169.


Order Date : Aug 03, 2002
Item Description: Omaha Steaks, Burgers, and Cheesecake

Item # Qty Price
---------------------------------------
513894 1 $14.85

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[stlblew]

Hmmm! I ordered, got a receipt for $25+ and later an email for $14.85. I emailed a friend with the details and they wrote back to say they'd noticed this was an authorizing an automatic shipment every month. I don't remember seeing that. Guess I'll have to take another look. If so, just gotta remember to cancel once I get the shipment.

 

[GtPrOjEcTX]

Originally posted by: stlblew
Hmmm! I ordered, got a receipt for $25+ and later an email for $14.85. I emailed a friend with the details and they wrote back to say they'd noticed this was an authorizing an automatic shipment every month. I don't remember seeing that. Guess I'll have to take another look. If so, just gotta remember to cancel once I get the shipment.

It says nothing about authorizing a automatic shipment. You friend is seeing things.

 

[Tedtalker1]

Awesome Deal ! Thank you belly much.

 

[FatDragonn]

Originally posted by: GtPrOjEcTX

Originally posted by: stlblew
Hmmm! I ordered, got a receipt for $25+ and later an email for $14.85. I emailed a friend with the details and they wrote back to say they'd noticed this was an authorizing an automatic shipment every month. I don't remember seeing that. Guess I'll have to take another look. If so, just gotta remember to cancel once I get the shipment.

It says nothing about authorizing a automatic shipment. You friend is seeing things.

yes it does, unless when you placed that order, you UNCHECKED the "autoship" option.

I just reread my order confirmation email, and it does say "autoship" in it.

here's what "autoship" is:

What is AutoShip?
AutoShip is a simple and convenient way to ensure that you never run out of your favorite products. We deliver them automatically to your door - when you want to receive them. When you select our AutoShip program, we will automatically send and bill you for a new shipment on a regularly scheduled basis. Future orders will automatically be shipped every 30, 60, 90 or 120 days as chosen on a pre-set delivery schedule. There may be a one-time set-up fee on your AutoShip items, BUT if a set-up fee is charged, there will be no future shipping and handling charge. All other items have the listed shipping and handling charged per shipment. You may also call 1-800-627-9126 and customize the shipping dates of your AutoShip products if the initial delivery schedule does not suit your personal needs. You may increase or decrease the frequency of shipments or even skip a shipment depending on your own individual usage ? it?s up to you! AutoShip is only available on certain items and will be noted in the product description.

i'm calling those sneaky bastages @ hsn up tomorrow so i wont be charged for a monthly order of meat

 

[Tokeniso]

Thanks for the Heads up Sneaky stuff just sent an email telling them to can the autoship...

 

[DocBartend]

I am soooo freaking hungry for steak and cheesecake now--and it's only 8 am!!! Thanks!

 

[Murphyrulez]

Originally posted by: FatDragonn

Originally posted by: GtPrOjEcTX

Originally posted by: stlblew
Hmmm! I ordered, got a receipt for $25+ and later an email for $14.85. I emailed a friend with the details and they wrote back to say they'd noticed this was an authorizing an automatic shipment every month. I don't remember seeing that. Guess I'll have to take another look. If so, just gotta remember to cancel once I get the shipment.

It says nothing about authorizing a automatic shipment. You friend is seeing things.

yes it does, unless when you placed that order, you UNCHECKED the "autoship" option.


i'm calling those sneaky bastages @ hsn up tomorrow so i wont be charged for a monthly order of meat

I just went through the order process again, and there is NO AUTOSHIP option that you have to uncheck. The only place autoship is mentioned, is in the receipt and in the shopping cart, and it just says AUTOSHIP SETUP FEE : $0.00.

I faked buying a $1100 computer system, and the same AUTOSHIP SETUP FEE : $0.00 was there too.

If you were actually going to get an autoshipment, they would have to ask you how often you want it, 30-60-90 days....