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12 8oz Filet Mignons $90 @omahasteaks

This is still $15/lb 🙁
Is this usda prime cut filet mignon or something?

I thoroughly enjoy the USDA choice ribeye that goes for $5/lb sale at albertsons.
is this really that much better?
 
Originally posted by: SunnyD
6lbs is not bulk beef.
Click to expand...

You can select 20 x 12 in the drop down! How's 120lbs for you? I could also include 20 x 8 and 20 x 4. That's 240 lbs.. that sounds fairly bulk to me. 🙂
 
Originally posted by: TheVrolok
Originally posted by: SunnyD
6lbs is not bulk beef.
Click to expand...

You can select 20 x 12 in the drop down! How's 120lbs for you? I could also include 20 x 8 and 20 x 4. That's 240 lbs.. that sounds fairly bulk to me. 🙂
Click to expand...

Yup, THAT'S bulk.
 
Keep an eye on your local grocery stores - I just bought 4-5lb of free range tenderloin for $4.99/lb at Price Chopper in Lebanon NH. 🙂
 
Passing along a tip from my restaurant friends: buy a whole rib-eye or tenderloin from Costco or Sam's, leave it in the vacuum pack, and put in the refrigerator (not freezer) for 4 or 5 weeks (yes, WEEKs). At that time, remove, unwrap, cut into steaks and freeze individually.

This is called in the meat trade "Wet Aging". These are the steaks that most good restaurants and steakhouses serve. Huge difference in tenderness and taste compared to fresh: there is no air in the vac-pac, so the meat can't 'rot', but begins to anaerobically decompose by softening the connective tissues etc. Really terrific, costs nothing.

The alternative is to "Dry age". This requires a dedicated cooler with circulating air, kept to about 50 degrees, and meat stored for 5-8 days. The meat begins to 'rot' and the mold is trimmed away. Lots of waste, labor intensive, and who keeps a dedicated cooler at that temp?. This method is now used only by a few high-end steakhouses, and, if you are lucky enough to find one, the few remaining old-fashoined butcher shops.
 
Originally posted by: smartadze
Passing along a tip from my restaurant friends: buy a whole rib-eye or tenderloin from Costco or Sam's, leave it in the vacuum pack, and put in the refrigerator (not freezer) for 4 or 5 weeks (yes, WEEKs). At that time, remove, unwrap, cut into steaks and freeze individually.

This is called in the meat trade "Wet Aging". These are the steaks that most good restaurants and steakhouses serve. Huge difference in tenderness and taste compared to fresh: there is no air in the vac-pac, so the meat can't 'rot', but begins to anaerobically decompose by softening the connective tissues etc. Really terrific, costs nothing.

The alternative is to "Dry age". This requires a dedicated cooler with circulating air, kept to about 50 degrees, and meat stored for 5-8 days. The meat begins to 'rot' and the mold is trimmed away. Lots of waste, labor intensive, and who keeps a dedicated cooler at that temp?. This method is now used only by a few high-end steakhouses, and, if you are lucky enough to find one, the few remaining old-fashoined butcher shops.
Click to expand...

wow this totally turned me off so i had to research it to validate it.

http://www.goodcooking.com/steak/aging/aging.htm

oh well, rotting meat pls 🙂

though from wikipedia

Wet aged beef

Wet-aged beef is beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15?28 days, and will see up to a third or more of a steak being lost from moisture loss.

Steak aficionados disagree as to which method produces the better steak. Although dry aged beef appeals to traditionalists, a few consider wet aging to produce a superior steak.

You might have your times mixed.

Edit: OKay just read wet aging takes 6 weeks from when its packed originally to be sent to the butcher.
 
My girl friend just did slaughter house audit for one the the ranches the supplies Omaha steaks. If you are wondering what makes them so expensive its because Omaha steaks come from younger specialized steers. They are corn fed till they are super fat and tastey and the steers are breed to produce super marbled meat!

Omg my mouth is watering!
 
I combined an Omaha Steak deal with a $20 gift card from my-coke-rewards. I think the better deal was the 5 oz. bacon wrapped filets, though.
 
Originally posted by: astroidea
This is still $15/lb 🙁
Is this usda prime cut filet mignon or something?

I thoroughly enjoy the USDA choice ribeye that goes for $5/lb sale at albertsons.
is this really that much better?
Click to expand...

NO. Costco or your local butcher all provide better deals (and better tasting). If you don't have those options, this is fine.
 
better tasting? i've certainly eaten some shoe-leather supermarket steaks.

i think omaha is guaranteed good meat, but i'd rather just wait for good steaks to go on sale at the grocery store.
 
I am in no way slamming the deal, but after placing an order through them I was a bit annoyed when they repeatedly called my phone frequently trying to make more sales. After a few days I called and told them to remove my number, but just so anyone that might order knows they will indeed follow up purchases... persistently.

I will also note that since removing my number I have had no issues however, so just do that if you don't want to be called often.
 
Yeah those trucks that pull up in your driveway ARE a scam. I thought what the hell, and actually invited the dude into my house. He packed in like 4 or 5 boxes and tried to get me to buy 3-400 bucks worth of shit. I could get the same deal at my local sams club for about half and probably fresher meat to boot. That's exactly what I did, I told him NO thanks.

The Scam is instead of just giving you a price list they actually bring in all this shit and dump it on your table and you feel stuck buying all the crap and feeling sorry for the guy trying to pack it all back. Best thing to tell him is you don't eat chicken and pork and the steaks don't look that good! hehehe Oh well. Costco/Sams rule in the meat department. Unless your willing to buy a half or whole cow and have the Freezer storage and enough family / friends to consume it before freezer burn.
 
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