Lafrieda Dry Aged Steaks
Pat LaFrieda is a legend when it comes to dry aged beef. They supply beef to a ton of restaurants primarily in the Northeast and have one of the largest in house aging operations you will see. At any given moment they have over half a million bucks worth of beef dry aging.
LaFrieda offers 30, 50, and 70 day aged steaks and are known for their ribeyes. You can also find NY strips, porterhouses, and rib roasts as well. They offer shipping ranging from free to $19.99 depending on where you live and their prices are right in line with Snake River Farms.
Pat LaFrieda also put out a great book about Meat that you should check out.
What Makes Our Products So Special
Where we get it
You are probably wondering how we manage to be so confident about the quality and taste that we are able to provide you with. The secret lies in how we select our beef. All of our beef is selected from the top 2% of the herd, or better. Furthermore, we dry-age our USDA prime beef in-house. So, we know the effort that goes into it in order to ensure that it tastes incredible and that every mouthful is a memorable experience.
How we cut it
Weve spent almost 50 years sourcing premium beef and carving it. Our butchers are the best in the business and hand-cut and trim every steak. Its an eye for detail that makes a huge difference.
Along with promising premium quality, we also go over and above to ensure that we are able to offer a superior selection of popular beef cuts for our customers to choose from. In other words, whether you are after a tender tenderloin or a tasty tomahawk, you can rest assured that you will find it here.
Why we do it
Need any more reason to buy from Chophouse? Well, here it is. Were the exclusive local purveyor of Brant Lake Canadian Wagyu and also carry 100% authentic Japanese Wagyu. In short, when it comes to Wagyu, we know best! Because world-class steak shouldnt be reserved for steakhouses. And we want people to stop eating mediocre meat. So, we made these premium cuts of beef available online and easily accessible right here. You pick it. We package it and deliver.
Meat Church Holy Gospel Bbq Rub
The Holy Gospel BBQ Rub. A mashup of our popular Holy Cow beef seasoning and The Gospel All Purpose rub. NO, it’s not 50-50. This took tons of test cooks to get it right. We saw plenty of folks mashing two rubs together plus acted on customer feedback of Holy Cow being too much of a black pepper punch or Gospel needing a little more. Whatever the case, this blend is great on ribs, chicken and beef!
14 oz bottle
Ingredients: Sugar, salt, spices including paprika, dextrose, dehydrated garlic, celery, silicone dioxide & spice extractives. Gluten free. No MSG.
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Pretty Much Every Steak You Can Imagine
Dry Aged Taster Box
Dry Aged Taster Box
Cut to our master butchers favourite size.
2x10oz Rump, 2x10oz Sirloin, 2x10oz Ribeye, 2x6oz Fillet and 2x6oz complimentary Ultimate Steak Burgers
Our sharing steaks are cut extra large so they can serve 2 or feed the biggest appetite.
Many are cut on the bone for extra flavour and look really impressive, particularly good for BBQ.
Whole Steak Cuts
Fancy doing your own butchery, why not try one of our whole cuts.
You can even cut them as a premium roasting joint for that special occasion.
The Ultimate Burger
We only make one burger simply seasoned with Himalayan Sea Salt and Black Pepper.
Available in 3 sizes, quarter-pounder, 6oz and half-pounder
Porter Road Dry Aged Beef
UPDATE For a limited time Porter Road is offering a 70 Day Dry Aged NY Strip:
Most Porter Road beef is dry aged for 14 days but this special NY strip is aged for 70 days so you will get some great, funky flavors and incredible tenderness. These steaks are about a pound each and go for $55 which is a solid price for a piece of meat of this quality. I dont know how long these will be around so order yours now while they still have some in stock: Porter Road 70 Day Dry Aged NY Strip
Porter Road approaches their dry aging a bit differently than Snake River or some of the other places I will mention. Rather than aging the primals they age the whole carcass. They also only age their meat for 14 days. You do get some of the texture differences you would normally see with dry aged beef but you wont have any of the funky flavors a lot of dry aged steak lovers crave. That doesnt mean Porter Road steaks arent good. They are excellent. A few months ago I compared 4 different bone in ribeyes and theirs came out on top.
Give the dry aged beef from Porter Road a try and use code MEATLOVER to save $15 on orders over $100 and get free shipping .
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Americano Japanese Wagyu Wars
Japanese wagyu beef is one of the most luxurious foods you can find. The Japanese have shown the world that it isnt just about pure genetics of the cattle, nor the way the animals are raised but also about how the animal is slaughtered, how the meat is rated, how the steaks are sliced and
Is Online Meat Delivery Safe
If youre looking for an alternative to your traditional local butcher or big chain supermarket , getting meat delivered to your door seems too good to be true.
But is it actually safe to ship high-quality meat?
It turns out it is.
There are a few different methods online butchers use to deliver meat safely.
Most meat is shipped frozen, with insulated boxes and dry ice inside to keep the temperature cold.
Selection of meat ordered from Porter Road
Companies like Porter Road and Snake River Farms use bio-degradable insulation to cut down on waste.
Also Check: Bobby Flay Steak Sauce For Sale
What Is Dry Aged Beef
Aside from being delicious dry aged beef is beef that has been stored in a temperature and humidity controlled environment for anywhere from 14 to 90 days . In that time a few things happen to the beef. The two main changes are in the texture and flavor.
Enzymes in the meat start doing their work breaking down the meat which changes the texture. It doesnt get mushy or tough or anything weird like that. The meat becomes more tender and has a great mouth feel. At 14 days you will start to see some textural differences but going to 30 days will result in a much more tender steak. Beyond that the texture doesnt change much.
Flavor changes start really picking up around 30 days. You will generally see steaks aged 30, 45, 60, or 90 days. There are a few restaurants that go to 180 or even 365 days. The longer you go the more flavor changes you will see.
Do I Have To Be At Home To Receive My Goods
We highly recommend for you to be at home to receive your order. If youre unable to be at home on your chosen delivery date, please email us at instructing us where youd like this to be left, whether that be a secure place or with a neighbour.
Please note, we do not take responsibility for orders left in a safe place.
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How To Cook Dry Aged Steak
Before I get into how to cook dry aged steak, lets talk about the process of dry aging, and why it makes a steak tastes so much better. I found quite a few different explanations of what dry aging is, but this paragraph from the Beef Aging entry on Wikipedia explains it best:
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal or sub-primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a hot box. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops
Beef aging Wikipedia
During the aging process, moisture evaporates from the muscle, creating a bolder beef flavor. Additionally, the beefs natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Best Gift Sets: Chicago Steak Company
Courtesy of Chicago Steak Company
Send an assortment to a steak lover by way of a Chicago Steak Company gift set. They’re are available for all budgets, free shipping is often included, and theyre shipped frozen, so the recipient doesnt have to cook them all right away. The Chicago Steak Sampler is a customer favorite and includes two filet mignons, two ribeyes, two flat irons, two top sirloins, and 16 steak burgers.
All steak offerings are either USDA prime or choice, which are the top two grades for beef based on fat marbling. Prime steaks have the most marbling, so they cook up with the most flavor and juiciness. Choose a gift set that has been wet-aged for maximum flavor.
For the best steak experience, you want to make sure you have the right kitchen gear and cooking know-how to enjoy your steaks to the fullest. Many online butcher shops feature free recipes and cooking tips, so be sure to keep an eye out for those to make the most of your purchase.
Steaks can be grilled, pan-fried, or broiled in an oven. A cast-iron pan is useful for searing steaks on the stovetop and finishing in a hot oven. A food thermometer will help you ensure your steak is cooked perfectly to suit your preferences.
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Premium Dry Aged Beef
Dry-ageing is a process of ageing or ‘hanging meat and takes place in a temperature and humidity controlled room. A controlled process and environment such as this allows the natural enzymes in the meat to go to work. This makes the meat more tender and concentrates the natural flavour of beef.
Vic’s Meat has always been a market leader in this field, introducing the technique of Dry Aged Beef to its Sydney based customers back in 1996, when it was practically unheard of. Twenty four years later we are still proud to be supplying Dry Aged Beef to you.
Our advanced dry-ageing program means that at any given time we have roughly 11 tonne of product developing age and flavour in our custom built dry age rooms. Our program is not however limited to beef. This ageing process can, and is applied to various proteins including Free Range Australian Lamb and our Rare Breed Berkshire Pork. Although, we must admit, the greatest example of dry-ageing is seen on the finest Angus Beef this country has to offer as well as our incredible Premium Grass Fed/ Finished Beef.
The steaks we have on offer are the cream of the crop. Every piece has been hand-selected, aged for a minimum of 28 days, and cut to the same level of precision required by some of the worlds best Chef’s.
Available Individually Or Buy A Case Of 10 And Get 2 Steaks Free
Dry Aged Rump Steak
Dry Aged Rump Steak
The rump needs slightly more maturation time than some other steaks to ensure optimum tenderness. We Dry-age on the bone for between 36 and 42 days
Full of intense beefy flavours with an earthy aftertaste.
Dry Aged Sirloin Steak
The sirloin is from the back of the animal and has a very fine texture ensuring maximum tenderness.
We dry age for between 28 and 36 days to really bring out the flavour
Dry Aged Ribeye Steak
The ribeye has a fine texture and has nice fat marbling which melts when cooking naturally basting the beef.
We dry age for between 28 and 36 days to intensify the flavour
Dry Aged Fillet Steak
Taken from the inside of the vertebrae the fillet is the most tender of all the beef cuts.
The fillet should have a delicate flavour so we only dry age for between 18 and 22 days
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Cooking Dry Aged Beef
Some people swear by cooking steaks hot and fast, but I love the reverse sear method. The reverse sear helps break down the muscle and fat even more, and the end result is one of the most tender and juicy steaks youll ever taste.
After seasoning the steaks, place them directly on the grill rack of your smoker thats been preheated to 225 degrees. I cooked these dry aged steaks with a few lobster tails and some veggie kabobs. Everything went on the smoker at the same time.
Use your meat thermometer to spot check the steaks after about 40 minutes on the smoker. They should be close to 110 degrees. When they hit 110, pull them off the smoker, and crank the heat up to high.
I left the veggie kabobs in the smoker while I turned up the heat, but pulled the lobster tails. They were close to the same temp as the steaks.
When the smoker hits 450 degrees place the dry aged steaks and lobster back in the smoker. The steak is done at 125-130 degrees, and the lobster is done at 165. degrees.
This was one of the best dinners weve ever had. The steak was full of beefy, smoky flavor, and super tender. The lobster was just right, and those veggie kabobs rounded out the meal perfectly.
Best Mail Order Steaks In 2021
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Until recently if you wanted to buy the best quality steak you were severely limited by where you lived.
Luckily we are now spoilt for choice, with a range of specialty butcher shops delivering restaurant-quality steak online.
Even if you live in a small city, these online butchers deliver steak to your door anywhere in the continental United States.
Weve rounded up the best mail order steak companies in the country for buying steak online.
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Best For Small Households: Rastelli’s
Courtesy of Rastelli’s
Want the convenience of having steaks shipped directly to your home, but dont have the cold storage space to commit to a large shipment? Rastellis offers single servings of USDA prime-graded bone-in porterhouse, ribeye, filet mignon, and New York strip steaks with no minimum purchase quantity, so you can buy exactly how much meat you need.
Rastellis has a rich 40-year history in butchery and now works with Midwestern family-run farms and ranches to bring pastured meat that is certified humane and verified by the Non-GMO Project. The company still cuts and ages all of its beef in house. All meat is vacuum-sealed and shipped frozen, so you can store it in the freezer or thaw it in the refrigerator for immediate use.
Porter Road is driven by a mission to source high-quality meat from local ranches. Located in Kentucky, it sources pasture-raised cattle from Kentuckian and Tennessean ranches that have high standards for both animal husbandry and environmental concerns.
All steaks are cut and dry-aged for at least 14 days. Dry aging is a process in which steak is exposed to air so that some of its moisture evaporates and the beef flavor concentrates and intensifies. Each of the steak listings features a guide for the cut, so you can learn about which part of the cattle it comes from and the best cooking method to use.
Chophouse Steaks Online Butcher Shop
When you bite into a dry aged steak that you have cooked yourself, you want it to be perfectly succulent, tender and of restaurant quality. We make it easy for you to order prime steaks online and enjoy them at home. Its that simple. Why it is so important to source your steaks from a trusted supplier, like us here at Chophouse Steaks? Located in Halifax, Nova Scotia, Canada, we are an online butcher shop that strives to provide our customers with premium meat products that they love and trust. Our guarantee? Weve got almost 50 years of sourcing and cutting premium beef from the best beef regions in the world. When you buy from us, you always get steakhouse quality. No ifs, ands or buts about it!
All beef selected from the top 2% of the herd or better. We dry-age USDA prime beef in-house and were the exclusive local purveyor of Brant Lake Canadian Wagyu. We also carry 100% authentic Japanese Wagyu.
Youll love the quality. Guaranteed.
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Hardcore Carnivore Black : Steak Seasoning Rub
Hardcore Carnivore: Black is a gluten and MSG free rub, designed to complement steaks and meats of all kinds. Black has all the standard spices and ingredients to take your steaks and meats to the next level, with the addition of one exotic ingredient… there’s charcoal in the rub! Black will boost not just the flavor, but the appearance of your food. First: it provides a great foundation base for a crust to form, particularly when grilled. Second: since the product darkens the exterior of the meat prior to cooking, you won’t be tempted to overcook it just to achieve an appealing outer color – it’s already half way there before you even start cooking.Thirdly: the vivid black color creates an amazing contrast against interior of the meat, making it incredibly visually appealing. Consider it cosmetics for meat!Yes, the charcoal is safe.This is definitely not the same charcoal as the stuff in your grill! Hardcore Carnivore: Black contains food-grade activated charcoal made from coconut husks.Hardcore Carnivore: Black contains all the classics like salt, pepper, garlic, brown sugar, onion and a hint of chili. It’s a flavor profile that’s neutral enough to work with a variety of different proteins. It can be used for pan and oven searing but best results are found when cooked over charcoal or open flame. And, of course, it’s proudly made in Texas.
Shaker size: 13 oz. Net weight: 13 oz.