Buying meat

[temery]

I need to stock my subzero freezer before the coming end of times, and I'm looking to buy a couple tenderloins cut into 2 inch steaks; a dozen ribeyes and a dozen New York strip. Also chicken wings.

Questions:

1) How thick do you like your steaks?

2) Is "prime" ribeye and NY strip worth the extra ~$4/lb?

3). Do you let your steaks get to room temp before cooking?

3). What's the difference between chicken wings and party wings? (One is cut into flats and drum-lets?) Is the extra 50 Cent per pound for the party wings worth the money?

This is my source a couple times a year.

Weekly Specials | Arnold's Meats

arnoldsmeats.com

 

[Palatine]

I thought this was going to be an editorial comment about the portal.

 

[Deepster]

This year, for the first time, I split half a cow with a buddy of mine. For 450.00, I got more beef than you can shake a stick at. To start, I got 25 one lb packs of ground beef, along with ribeyes, porterhouse, flank steak, short ribs, pot roast, stew beef and a good sized brisket. And it tastes a billion times better. All shrink wrapped.

 

[TheHorde]

The coming end of times?

 

[Edward Sargent]

I like the tenderloin tails. They are cheaper and just as tender as the filets you will get. Make sure the tail is a good 5 or 6 inches long. For my family its the best option because we only have rare and well done meat eaters. Always bring beef to room temp before cooking and let is set a few minutes before serving. I buy my wings precooked from my local markets too good to pass up

 

[superjohn]

I need to stock my subzero freezer before the coming end of times, and I'm looking to buy a couple tenderloins cut into 2 inch steaks; a dozen ribeyes and a dozen New York strip. Also chicken wings.

Questions:

1) How thick do you like your steaks?

2) Is "prime" ribeye and NY strip worth the extra ~$4/lb?

3). Do you let your steaks get to room temp before cooking?

3). What's the difference between chicken wings and party wings? (One is cut into flats and drum-lets?) Is the extra 50 Cent per pound for the party wings worth the money?

This is my source a couple times a year.

Weekly Specials | Arnold's Meats

arnoldsmeats.com

3) I season all my steaks with a steak rub and let sit overnight uncovered in the fridge and then let it sit outside the fridge a while before they go in the oven and then reverse sear and baste in my cast iron.

 

[Deleted at users request]

This year, for the first time, I split half a cow with a buddy of mine. For 450.00, I got more beef than you can shake a stick at. To start, I got 25 one lb packs of ground beef, along with ribeyes, porterhouse, flank steak, short ribs, pot roast, stew beef and a good sized brisket. And it tastes a billion times better. All shrink wrapped.

$450 to split a cow? Thanks for this.

 

[husky429]

I need to stock my subzero freezer before the coming end of times, and I'm looking to buy a couple tenderloins cut into 2 inch steaks; a dozen ribeyes and a dozen New York strip. Also chicken wings.

Questions:

1) How thick do you like your steaks?

2) Is "prime" ribeye and NY strip worth the extra ~$4/lb?

3). Do you let your steaks get to room temp before cooking?

3). What's the difference between chicken wings and party wings? (One is cut into flats and drum-lets?) Is the extra 50 Cent per pound for the party wings worth the money?

This is my source a couple times a year.

Weekly Specials | Arnold's Meats

arnoldsmeats.com

1) 1.5-2 inches

2) IMO, yes. It kind of depends if you're a snob and how often you eat steak though. I really only eat it a couple times a year. I avoid red meat on the whole.

3) There have been tests done on this. Letting it rest for an hour + to get to room temp doesn't really do anything. I sous vide anyways. you should too.

 

[UConnSwag11]

Get a quarter cow or half a cow and you’re set.

 

[UConnSwag11]

This year, for the first time, I split half a cow with a buddy of mine. For 450.00, I got more beef than you can shake a stick at. To start, I got 25 one lb packs of ground beef, along with ribeyes, porterhouse, flank steak, short ribs, pot roast, stew beef and a good sized brisket. And it tastes a billion times better. All shrink wrapped.

Yup. It’s cheaper, healthier, and like you said it tastes better

 

[Ewekon]

Wow. First day into "our" off season and Tom's already posting meat content.

 

[Frank06830]

This might sound counterintuitive but if you have a Costco near you go there. Look for their prime designated ny strips. They have the gold prime sticker on the package. They are thick. About 1 3/4 and good value and nice marbling you need to be classifier Prime. Only 5% of meat is Prime level. I think it’s worth the price. Costco surprised someone who has chased down a lot prime NY strips.
Worth the trip. I believe they also offer rib eye with the gold prime designation

 

[Deepster]

$450 to split a cow? Thanks for this.

I got half of a half for $450.00.

 

[StllH8L8ner]

Actually grilled up my first steaks of the season outside last night. Two porterhouses and two filets. Used a Texjoy rub for all. I always leave them out for a little bit prior to cooking but not sure it actually does anything other than make it look like I kinda know what I’m doing when guests come over.

I know you’re not supposed to put anything on top of a good steak but this gorgonzola cream sauce is great unless my wife decides to burn it…

Gorgonzola sauce Recipe | Food Network UK

This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 12 people.

www.foodnetwork.com

 

[BRS24]

I need to stock my subzero freezer before the coming end of times, and I'm looking to buy a couple tenderloins cut into 2 inch steaks; a dozen ribeyes and a dozen New York strip. Also chicken wings.

temery - when I lived in CT, I belonged to a CSA in the Putnam area, and they also raised grass fed beef and heritage pork. They stopped the CSA and moved the farm to Stonington. I don't know if the prices are reasonable, however I liked the idea of supporting a local business.

Devon Point Farm

Grass Fed Beef - In stock! Heritage Pork - Now Taking orders for Fall Pig butcher!

devonpointfarm.com

 

[ColchVEGAS]

temery - when I lived in CT, I belonged to a CSA in the Putnam area, and they also raised grass fed beef and heritage pork. They stopped the CSA and moved the farm to Stonington. I don't know if the prices are reasonable, however I liked the idea of supporting a local business.

Devon Point Farm

Grass Fed Beef - In stock! Heritage Pork - Now Taking orders for Fall Pig butcher!

devonpointfarm.com

I still have some Devon Point short ribs in my freezer from the half cow I split with a friend. Great meat. I did not like the ground beef, but all the steak cuts were fantastic.

 

[Mister P]

 

[NJHusky]

I need to stock my subzero freezer before the coming end of times, and I'm looking to buy a couple tenderloins cut into 2 inch steaks; a dozen ribeyes and a dozen New York strip. Also chicken wings.

Questions:

1) How thick do you like your steaks?

2) Is "prime" ribeye and NY strip worth the extra ~$4/lb?

3). Do you let your steaks get to room temp before cooking?

3). What's the difference between chicken wings and party wings? (One is cut into flats and drum-lets?) Is the extra 50 Cent per pound for the party wings worth the money?

This is my source a couple times a year.

Weekly Specials | Arnold's Meats

arnoldsmeats.com

I know it's a bit pricier, but as BRS24 suggested, if you can get grass fed beef....it's soooo much healthier for you you. We don't have the space to store 1/4 cow, but if we did I would definitely do that with a grass fed critter. We order 3-4 times a year from a grass fed place in the midwest. It's nice to just have a steak to thaw out when the spirit moves you

 

[Peacefrog]

1. I like 1.5-2" thick. For filets, definitely 2". For ribeye, 1.5" is fine.
2. In my experience, more important than prime versus choice is grain fed versus grass fed. In my family we have done several side-by-side blind tastings and consistently and unanimously found grain fed choice beef to be much better tasting than prime grass fed. Grass fed is purportedly healthier but I don't eat steak every week but when I do, I want the best tasting and that is grain fed hands down. Maybe you can find grain fed and grass finished beef which might provide the best of both worlds.

 

[6in25]

Tom’s next thread:

“Buying pudding”

 

[FfldCntyFan]

This year, for the first time, I split half a cow with a buddy of mine. For 450.00, I got more beef than you can shake a stick at. To start, I got 25 one lb packs of ground beef, along with ribeyes, porterhouse, flank steak, short ribs, pot roast, stew beef and a good sized brisket. And it tastes a billion times better. All shrink wrapped.

If you sneak into livestock unit I on campus at night you can get the entire cow and it won't cost $450.

 

[JungleLobo]

1) 1.5-2 inches

2) IMO, yes. It kind of depends if you're a snob and how often you eat steak though. I really only eat it a couple times a year. I avoid red meat on the whole.

3) There have been tests done on this. Letting it rest for an hour + to get to room temp doesn't really do anything. I sous vide anyways. you should too.

1) That’s know as ‘the stubby’

 

[Slick]

1. I like 1.5-2" thick. For filets, definitely 2". For ribeye, 1.5" is fine.
2. In my experience, more important than prime versus choice is grain fed versus grass fed. In my family we have done several side-by-side blind tastings and consistently and unanimously found grain fed choice beef to be much better tasting than prime grass fed. Grass fed is purportedly healthier but I don't eat steak every week but when I do, I want the best tasting and that is grain fed hands down. Maybe you can find grain fed and grass finished beef which might provide the best of both worlds.

 

[Slick]

The above steaks were Prime Rib Eye steaks from Whole Foods. They were grain fed and absolutely delicious.

 

[Fishy]

I bought half a cow. It was way too much cow. So much cow. I can’t believe how big a cow is. They look pretty big on the outside, but holy crap, there’s a lot more cow inside. If I never have another piece of cow to eat, I will be fine with it.

So, to answer your question, buy chicken.