"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 08-04-2012, 05:56 PM   #41
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Rocklobster View Post
I would love to give one of those 72 ounce challeges a try. Ten years ago I may have had a chance, but now, no way.
That's 4-1/2 pounds! Even subtracting for bones that's got to be over 3 pounds of meat!!! ... ... ... Maybe you should ask them to leave off the mushrooms.

I think it would induce some kind of immediate medical problem if I ate that much meat at one meal. Even without the mushrooms.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-04-2012, 06:14 PM   #42
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Look at the brighter side, Greg; your limited capacity for beefsteak consumption reduces your cost per portion of the finest steaks to well under $15.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 08-04-2012, 06:56 PM   #43
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Thanks Bill, but my maximum budget for steak is about $8. That's supermarket steak though. I might be willing to pay more for a better grade, like that Omaha place.

I've got a rib eye steak from Trader Joe's that I'll have in the next night or two, 11 oz. for $5.32. It's about 3/4 inch thick... I'd rather have a thicker smaller steak (smaller in circumference... the weight is about okay but I don't like to get them much bigger than that).

Funny thing, I just noticed that steak says "Product of USA-Mexico and Canada. That damned steak has been more places than I have!
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-04-2012, 07:31 PM   #44
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,119
If you can get a whole ribeye at $4.99 a lb, I would do it. Cut it up yourself. It was some of the best steak I've ever eaten, and we have a bunch that I froze.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-04-2012, 07:35 PM   #45
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I'd love to do it, but at present time don't have the room to freeze that much. One day I will, hopefully soon.

I'd do the same thing you did. (I think that was you.) Trim the heck out of the thing before cutting into steaks and repurpose the scraps.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-12-2012, 11:19 AM   #46
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,887
Quote:
Originally Posted by Greg Who Cooks View Post
I'm definitely going to try them! I've heard good things about them from other people. I really like that you can get them IQF and in precise sizes.
Anyone coinsidering ordering from Omaha Steaks, HERE is your chance. Those are the best prices I have ever seen for their products. Unfortunately my freezer is overfilled right now.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-12-2012, 11:41 AM   #47
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,414
Quote:
Originally Posted by Greg Who Cooks View Post
Thanks Bill, but my maximum budget for steak is about $8. That's supermarket steak though. I might be willing to pay more for a better grade, like that Omaha place.
Why is it that people think that Omaha Steaks are any better grade than what you can get in your average supermarket. The company doesn't even make any claim that their meat is better grade, only that it's "gourmet quality." What the heck does that mean? That sounds pretty subjective, if you ask me.

What the company has actually done is marketed the phrase "grain fed beef" so that it sounds like something that's vastly superior to other products. Well, guess what? ALL of the beef your grocer sells is grain fed, unless specifically labeled otherwise. I just don't see the point of paying $20/lb for sirloin steak.

Me... I'll take grass fed beef any day of the week.
__________________
Steve Kroll is offline   Reply With Quote
Old 08-12-2012, 12:31 PM   #48
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Steve Kroll View Post
Why is it that people think that Omaha Steaks are any better grade than what you can get in your average supermarket.
I guess I've assumed that nobody would bother buying steaks online unless they were better, cheaper or both. I've had several people tell me they were satisfied customers.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-12-2012, 12:45 PM   #49
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,414
Quote:
Originally Posted by Greg Who Cooks View Post
I guess I've assumed that nobody would bother buying steaks online unless they were better, cheaper or both. I've had several people tell me they were satisfied customers.
I'm sure a lot of people are, or they wouldn't still be in business. But, then again, many people automatically assume that if they are paying more for something, then it must be of better quality. Here are 45 reviews, and the company only gets a score of 50/100.

Omaha Steaks Reviews – Viewpoints.com
__________________
Steve Kroll is offline   Reply With Quote
Old 08-12-2012, 03:55 PM   #50
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Omaha Steaks sells convenience. Already portioned, frozen meat.

I get the same service when I go in on a beef with friends and I pay a lot less.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
recipe, steak

This steak is too darned big!!! Rib eye is about my favorite beef cut (although I'm thrilled when I have enough guests to cook prime rib roast). I was in a supermarket today and saw some nice looking rib eye steaks (bone-in), but they were 1-1/2 pounds! (24 oz., 0.7 Kg) That's just too big!!! It's too much of a serving for one person, and when I'm entertaining guest(s) I like to serve everybody the same entree. Many of the most popular cuts can't be cut in half and yield identical servings. A nutritionist would probably tell you to eat no more than 6 oz. (maybe even 4 oz. but scoff, scoff...). "No bigger than the palm of your hand." Yeah, right, maybe if it's three inches thick. (The steak, not my palm!) :wink: Filet mignon is not my favorite cut because they're too lean, not enough marbling, but at least you can find them in the 6-8 oz. size. IMO that's a reasonable protein serving. When faced with these Frankensteaks I just have a problem leaving some on the plate. I'm on a seafood diet. When I see it I eat it. :wink: A good solution to this is to serve a reasonable size, maybe even a large reasonable size (12 oz.?) and when it's gone there isn't any more unless you want to drive back to the supermarket. (That's a good disincentive to over eat.) But steaks seldom come in this size. If anything I've seen a trend to larger and larger steaks.) One good strategy to serving healthful food is portion control. Part of the problem is that cows insist on growing to some similar size and when the butcher cuts them up the only control he has is how thick do you want it cut? And I'm sure that many will agree that we like our steaks thick, not big. I wish scientists could breed miniature cattle so that when you cut rib eye steaks you can cut them 2 inches thick and still have a reasonable serving size. Cattle ranchers would probably like bigger, cattle twice the size! I presume there's a per cow cost and per pound cost, and I presume the bigger the cow the cheaper it is for ranchers to produce. I bet they'd like a 20 ton cow 10 feet tall if somebody bred them! Well I just wanted to kick this around, to have fun with a topic. I don't see any solution except to cook Asian like I often do (or cook stews, meat only roasts like tri-tip where you can cut any serving size) where portion size and portion control is almost always assured when you're eating with chop sticks. But I like steaks too. I feel that too often the serving size is just out of control. I'm not going to buy a 1/2 inch thick rib eye. (I've seen them, "thin sliced.") I can't cook that and have any sear and rare to MR in the middle. Discuss. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.