Steaks / Beef - Chicagoland Sportbikes
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post #1 of 42 (permalink) Old 05-01-2012, 04:56 PM Thread Starter
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Steaks / Beef

Where do you shop for your grilling needs. I usually just shop the sales on steaks at Jewel or Dominicks. I've been usually satisfied with their quality and the prices is decent when on sale. I've heard of decent quality/prices at Costco, but haven't visited a store yet to see if it would justify the membership. There is also a few butcher shops in the area, but the prices they advertise seem kind of high for the weekly steak dinner.

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post #2 of 42 (permalink) Old 05-01-2012, 05:16 PM
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Try your local family owned grocery store. I have a Valli close to me and they have fantastic thick cut ribeyes and NY strips there. They are not aged but the quality is still great. I pay just under $10/lbs and they are usually just over 2 lbs each. Obviously I don't eat that level of steak too often but it beats the hell out of Jewel/Dominicks.

Costco also has good steaks for around the same $10/lbs range but they are not thick cut. I've never asked if they custom cut them for me so not sure on that.

For the best quality find yourself a butcher who gets really good meat and ages them as well. You will obviously pay a premium for this but nothing beats a well aged steak.
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post #3 of 42 (permalink) Old 05-01-2012, 05:19 PM
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^^^Good info

I will say when Jewel has their fillets on sale it's a fukin deal. I always bought them when they had the 6oz ers for $6 or something like that

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post #4 of 42 (permalink) Old 05-01-2012, 05:24 PM
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For the best quality find yourself a butcher who gets really good meat and ages them as well. You will obviously pay a premium for this but nothing beats a well aged steak.
Also, find out which days your butcher receives new shipments of meat during the week.

I shop at my local butcher. Great quality meat, but it comes at a premium.
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post #5 of 42 (permalink) Old 05-01-2012, 05:41 PM
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Great quality meat, comes at a premium.
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post #7 of 42 (permalink) Old 05-01-2012, 06:08 PM

 
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^^^ these guys are right. if you really want something special you need to meet your local meat shop.

if you want the best stuff you'll have to come down to chgo hts some of the oldest deli's in the state.

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post #8 of 42 (permalink) Old 05-01-2012, 06:09 PM
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Actually Jewel does have good meat, but its not the stuff you find on sale, that crap is for the masses. I've had the butchers there custom cut me some very nice ribeyes. but you have to ask. Jewels thick pub burgers are some of my favorite for doing burgers on the grill, along with some steak seasoning before they go on the grill.

if you want to step up from the grocery stores. Check out Tischlers in plainfield. they are one of the best in the business. but you do pay for quality




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post #9 of 42 (permalink) Old 05-01-2012, 06:27 PM Thread Starter
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Good info gentelman.

I usually do steaks (strips or ribeyes) once a week and typically buy the Jewel or Dominicks better selection and thicker cut from the counter and try to stock up when it is on sale. This is why I haven't been going to the butcher shop for the steaks as their prices are much higher since they carry the higher end aged meat and it could add up quickly as a weekly expense. For the special cuts, I tend to go out to steak houses. I'll have to check out Trader Joe's, Costco and a couple small butcher shops in the area to see what kind of prices they offer as Jewel and Dominicks are not cheap a deal when not on sale.

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post #10 of 42 (permalink) Old 05-01-2012, 06:43 PM
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Actually Jewel does have good meat, but its not the stuff you find on sale, that crap is for the masses. I've had the butchers there custom cut me some very nice ribeyes. but you have to ask. Jewels thick pub burgers are some of my favorite for doing burgers on the grill, along with some steak seasoning before they go on the grill.

if you want to step up from the grocery stores. Check out Tischlers in plainfield. they are one of the best in the business. but you do pay for quality
I got in an argument with the owner at Tischlers. I was looking to get some venison sausage made, he had some sausage in his case and asked if I wanted to try a slice to see what the venison sausage would taste like. Gave me a paper thin slice, I ate it, and he said- that'll be a dollar or some ridiculous amount. Never went back. He was a crabby sob if I recall correctly

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post #11 of 42 (permalink) Old 05-01-2012, 06:48 PM
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I'm a Costco fan myself.

You can get larger cuts and cut your own steaks to your preferred size. Combine that with a vaccum sealer and you're good to go for a while, at much better pricing than Jewel or Dominick's.

If you want to dry age your own steak, you can. I use America's Test Kitchen's technique which you can Google. It's not the same as a high-end butcher/restaurant that's dry-aged their steaks for weeks, but still pretty damn good for a home cook.

The technique is to pat your steaks dry, wrap them in 2-3 layers of cheesecloth, put them on a rack so all sides can breathe, then stick it in your fridge. After the first day, pull off and re-wrap the steak (you can reuse the same cheesecloth)... you just don't want it to stick. 2-5 days total in the fridge is optimal for this technique.
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post #12 of 42 (permalink) Old 05-01-2012, 06:58 PM
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Quote:
Originally Posted by Bek View Post
I'm a Costco fan myself.

You can get larger cuts and cut your own steaks to your preferred size. Combine that with a vaccum sealer and you're good to go for a while, at much better pricing than Jewel or Dominick's.

If you want to dry age your own steak, you can. I use America's Test Kitchen's technique which you can Google. It's not the same as a high-end butcher/restaurant that's dry-aged their steaks for weeks, but still pretty damn good for a home cook.

The technique is to pat your steaks dry, wrap them in 2-3 layers of cheesecloth, put them on a rack so all sides can breathe, then stick it in your fridge. After the first day, pull off and re-wrap the steak (you can reuse the same cheesecloth)... you just don't want it to stick. 2-5 days total in the fridge is optimal for this technique.
interesting. never tried it, kinda scared too. I'd be worried about food poisoning




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post #13 of 42 (permalink) Old 05-01-2012, 06:59 PM
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Food poisoning? what's wrong with you?

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As long as their tits are bigger than their dicks, im in.

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post #14 of 42 (permalink) Old 05-01-2012, 06:59 PM
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I got in an argument with the owner at Tischlers. I was looking to get some venison sausage made, he had some sausage in his case and asked if I wanted to try a slice to see what the venison sausage would taste like. Gave me a paper thin slice, I ate it, and he said- that'll be a dollar or some ridiculous amount. Never went back. He was a crabby sob if I recall correctly
you sure your not thinking of millers downtown. that sounds more like him.




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post #15 of 42 (permalink) Old 05-01-2012, 07:00 PM
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Food poisoning? what's wrong with you?
last week... spending 14 hours with my face in a toilet.




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you sure your not thinking of millers downtown. that sounds more like him.
ya know I think youre right..I think his name was Cary or something

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post #17 of 42 (permalink) Old 05-01-2012, 07:01 PM
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ya know I think youre right..I think his name was Cary or something
yup. that dude is a psycho!




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post #18 of 42 (permalink) Old 05-01-2012, 07:07 PM
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interesting. never tried it, kinda scared too. I'd be worried about food poisoning
Use a dedicated fridge thermometer next to whereever you place your meat, to ensure that you have put it in the coldest area of your fridge.
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post #19 of 42 (permalink) Old 05-01-2012, 07:12 PM
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Butcher is the best way to go, I get for about $7 a pound I believe, paper wrapped.

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Butcher is the best way to go, I get for about $7 a pound I believe, paper wrapped.
where?

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post #21 of 42 (permalink) Old 05-01-2012, 07:48 PM
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Quote:
Originally Posted by Bek View Post
I'm a Costco fan myself.

You can get larger cuts and cut your own steaks to your preferred size. Combine that with a vaccum sealer and you're good to go for a while, at much better pricing than Jewel or Dominick's.
I have to agree. Go to any same club or Costco and u will see how much more steak you get. Granted, it's not top end, but it still is good steak. They have a huge ass beef tenderloin that they make into a hge ass roll that you can cut to any size thinkness. Given they have fat in some of it, so look at the roll to see which one has the amount of fat you like the most in it. DependIng on meat prices, they can range from $65 to 90 for the roll, but I promise you this. Cut it all up and then wrap it correctly & place into the freezer. I do this all the time, and I'll tell you, u will eat steak for a full 10 days and still have steak left over just on your own. Costco has huge deals with mass butchers as they buy in super mass. Even more them sam's club. I'm actually going there in the next few days to buy it again.

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post #22 of 42 (permalink) Old 05-01-2012, 07:49 PM Thread Starter
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Butcher is the best way to go, I get for about $7 a pound I believe, paper wrapped.
That sounds too good to be true. Where?

Greg

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post #23 of 42 (permalink) Old 05-01-2012, 07:50 PM Thread Starter
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I have to agree. Go to any same club or Costco and u will see how much more steak you get. Granted, it's not top end, but it still is good steak. They have a huge ass beef tenderloin that they make into a hge ass roll that you can cut to any size thinkness. Given they have fat in some of it, so look at the roll to see which one has the amount of fat you like the most in it. DependIng on meat prices, they can range from $65 to 90 for the roll, but I promise you this. Cut it all up and then wrap it correctly & place into the freezer. I do this all the time, and I'll tell you, u will eat steak for a full 10 days and still have steak left over just on your own. Costco has huge deals with mass butchers as they buy in super mass. Even more them sam's club. I'm actually going there in the next few days to buy it again.
Did that before for a party, good suggestion. Thanks.

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post #24 of 42 (permalink) Old 05-01-2012, 09:05 PM
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just make sure your paying attention to usda grades when your comparing prices per pound. theres obviously a difference.






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As long as their tits are bigger than their dicks, im in.

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post #26 of 42 (permalink) Old 05-01-2012, 09:06 PM
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Marbling is your friend
hell yes! also so is a nice cast iron Skillet




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post #27 of 42 (permalink) Old 05-01-2012, 09:11 PM
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Another thing about a good steak is the taste of the fat. When it melts in your mouth like butter and tastes like heaven, you know you've caught a keeper.

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As long as their tits are bigger than their dicks, im in.

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just make sure your paying attention to usda grades when your comparing prices per pound. theres obviously a difference.

and a choice #5 can make a prime#1 look like crap
oh yeah, I used to cut meat for a living.....30+ years ago when we still had hanging quarters

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post #29 of 42 (permalink) Old 05-01-2012, 09:46 PM Thread Starter
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and a choice #5 can make a prime#1 look like crap
oh yeah, i used to cut meat for a living.....30+ years ago when we still had hanging quarters
#5?

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post #30 of 42 (permalink) Old 05-01-2012, 10:45 PM

 
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#5?
each grading has a sub grade. Choice #1 is close to select and choice #5 is close to prime. It is rather subjective from the grader. I've gotten choice #5 that would put the best prime to shame. (back in the days of hanging beef)
Now with the "box" beef coming into stores, there is little chance to get really good stuff without going to a "real" butcher shop.
I buy most of my steaks from Walmart............good stuff for the price

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Ytrap #819, forever in my prayers.
Arch, this Bud is for you..

Last edited by butchf; 05-01-2012 at 10:47 PM.
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