Why Is A Dry
Well, think about it: It’s losing moisture as it hangs there for days on end, and water loss matters if you’re selling by weight . To recupe the money he or she could’ve made by selling it unaged and heavier, they have to up the price per pound. Plus, time is money! It’s expensive for the butcher to let it sit in their refrigerator room for weeks, unsold.
Lots of people feel the cost is well worth the added benefits, rather like the difference between a Bordeaux of prime vintage compared to its just-juiced cousin.
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.
Usda Prime Dry Aged Beef
With over 3,000 positive reviews and counting, checkout what others have to say about our steaks
If you’re looking for the very best steaks on the market, then you’ve come to the right place.
Iron Chef Marc Forgione hosted 120 guests at a steak tasting event in Manhattan NY pitting 8 of the leading online steak retailers against each other to win the Peoples Choice Award and Chicago Steak Company won the contest, making our steaks the most popular in taste and quality!
top 2% of beef worldwide
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Is It Cheaper To Buy Meat Online
Generally, the meat you find from online butchers caters to the high end of the market.
This makes sense, people looking to order steak online are looking for a way to get their hands on the best quality grass-fed, Wagyu, or sustainable raised beef. Not save money.
Having said that, some of the companies in our guide are cheaper than others, so its definitely worth shopping around.
Wrapping it up
You now have no excuses for wasting money on cheap steak from the supermarket.
If you dont have any good butcher shops near you dont despair. We truly live in a golden age for meat lovers with the best butchers delivering amazing quality steak to your door.
You might also want to check out our guide on where to buy Wagyu Beef online.
If youve never ordered steak online before you should definitely give it a try. Its a safe and convenient way to try steak that could previously only be tasted in the finest restaurants.
Not sure what steak to order? Check out our guide to the best steak for grilling.
Dry Aged Prime Eye Round Roast
Our Dry Aged Prime Eye-Round Roast is a textured cut with intense flavor that lends itself beautifully to potting and braising. Add your favorite stock and vegetables for a hearty and delicious meal.
Seasoning OptionsHerb Seasoned: Extra Virgin Olive Oil, Fresh Chopped Garlic, Rosemary, Thyme & Sage.
56 oz 6-7 Average Portions
BRAISING Preheat oven to 350 degrees. Heat oil in roasting pan on stove top to medium-high heat. Add meat to pan and brown on all sides. Add seasoning, vegetables and at least 1 inch of liquid such as wine, stock, water or a combination of all three. Option: When 45 minutes remain in the cooking process, add vegetables. Adding vegetables at this time will help vegetables maintain their texture. Bring liquid to a simmer, cover the pot and cook on low heat or cook in oven for approximately 2 hours to 2 hours and 30 minutes or until fork tender.
ROASTING Preheat oven to 400 degrees. If you choose, select a seasoning recipe. Place roast on roasting rack, fat side up in roasting pan. Put uncovered pan in oven and reduce temperature to 350 degrees. Roast for approximately 30-40 minutes. Consult the Cooking ABCs for more information on cooking times. Let roast rest for about 4-6 minutes. Remove fat covering and string before slicing.
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Number Of Servings/ Serving Size
For six generations, the Lobel’s have been purveyors of fine meats dedicated to the highest standards of quality and personal service. These standards have made their butcher shop an institution in New York City, where the familys Upper East Side store enjoys a devoted clientele comprised of celebrities, prominent business executives, and others who value the highest quality prime meats and attentive service. In 2000, the Lobel’s launched lobels.com, featuring superior customer service and making the finest meats available fresh to customers nationwide
We invite you to learn more about our family and business.
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.
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Dry Aged Steaksfrom The Dry Aging Bag
The special material of the bag is a semi-membrane. That is, it leaves the water out and the important oxygen in, but harmful bacteria remain outside. The meat is first vacuumed in the Dry Age bag. Then it should be at a maximum of three degrees for about 21 days in a refrigerator with multi-zone cooling. Since liquid comes out of the bag, it should be stored on a tray. Make sure this does not touch any other food or sides within the refrigerator. The bag should not be moved during aging. Also in a dry aging bag, the matured meat must be cut away from the dry outer crust. If you only want to have individual steaks, you should pay attention to this.
What Does A Gooddry Aged Steak Look Like
After some time in the refrigerator the meat forms a dark crust. Inside, an aromatic explosion of ham and fresh yeast can be smelt. This is now when the enzymes get to work under the crust. After 3-6 weeks the matured meat on the bone is taken out. The dark outer crust is hard and inedible and must, therefore, be cut off. That leads to a weight loss of 10 30 % . A well-matured Dry Aged Steak can be determined by its red-brown colour and the meat texture. When pressure is applied using your finger a dent should form and remain.
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Best Mail Order Steaks In 2022
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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.
Wagyu Beef Kobe Beef And Aged Steaks
Dry aging transforms and concentrates the flavour of beef in the same way that wine and cheese are transformed with age. Its what gives these culinary pleasures their appealing but mysterious edgesome call it funkinessa sensory experience that hits the tongue in waves. According to Bon Appetit magazine dry aged beef is a huge trend among restaurant chefs today who are re-discovering this nearly lost art and breathing new life into the tasty tradition. Now you can try it at home.
Our Canadian dry aged beef is cared for in a temperature and humidity-controlled locker for 40 days . As moisture evaporates and the enzymes go to work on the meats protein, the meat becomes tender and gains more of that irresistible deep, rich, mouthwatering flavour. Only then are the finest striploins and tenderloins cut into our magnificent steaks.
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Dry Aged Meathas Quality
Whoever wishes to improve their meat also looks for a good source. Dry matured meat is usually offered by slower growing breeds. Their meat has a finer fat marbling. Especially meat from noble breeds such as Wagyu or Angus are available for dry aging. Also, with the sex and age there is a clear favourite. For good dry aged steaks, the meat from young female heifers that have not yet calved, is mainly used. Their meat is considered particularly fine grained and delicately marbled.
What Does It Taste Like
As an effect of the drying procedure, the dry-aged beef’s flavor becomes more intense and rich, especially when left to dry for more than 30 days. This dry-age change in taste is a significant reason why people prefer these types of aged meat. An appropriately dry-aged beef will have a buttery and tender texture and beefier flavor.
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How We Make Quality Our Priority
When it comes to dry-aged prime steak or any other steak product that you buy via our online butcher, you can rest assured that quality has remained a priority throughout the sourcing process. Thats why we start with best USDA beef available. Did you know that all of our beef is selected from the top 2% of the herd or better?
What Makes Dry Agedsteaks So Special
Traditionally, meat is matured for only 7 14 days and is then only wet aged under vacuum. Dry aged meat, on the other hand, is matured for 3 6 weeks and is hung in the air. Thus, any superfluous moisture can evaporate.
The meat is, therefore, dry matured. This has a favourable effect on the consistency of the muscle tissue which becomes very soft. And, when the meat is hung on the bone it forms a special taste, which you dont get when wet aging. This method can develop a slightly sour, unpleasant taste.
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Is Prime Steak Worth Your Purchase
Prime steaks are worth purchasing if you want to taste quality beef with more marbling than typical grocery store produce. Many customers, along with us, agree that USDA prime beef has some of the best flavor available, among other types.
If youre wondering where people get USDA prime steaks with the best flavor, the services above are our suggested options. One store can be a bit more pricey than the others, but its still up to you if you want to spend a little extra on your shopping cart. You may want to look at those which offer free shipping, too.
Go and satisfy your prime beef cravings by visiting each of the online food delivery service companies weve mentioned. But for our #1 pick for USDA Prime beef, we recommend Snake River Farms.
Our #1 Prime Meat Recommendation
Snake River Farms
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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.
Snake River Farms Top Pick
Snake River Farms is a family-owned business out of Idaho whose meat is used by Michelin-star restaurants.
Luckily for us, they also sell directly to the public via their website.
Their claim to fame is their American Wagyu beef, which comes from crossbreeding imported Wagyu cattle with American Angus.
Their beef is rated higher than USDA Prime .
They guys arent just a mail-order steak company. Porter Road is a full online butcher, selling a large range of beef, pork, chicken, and lamb.
Their meat is sourced from small family farms in Kentucky and Tennessee before it is cut and dry-aged for a minimum of 14 days at their facilities in Kentucky.
All beef is pasture-raised and hormone and antibiotic-free.
Their meat is also quite a bit more affordable than Snake River Farms, making Porter Road a great choice if you want to treat yourself without breaking the bank.
You can shop from over 50 different cuts of beef, but you cant go wrong with the bone-in ribeye.
You can also let Porter Road do the meat shopping for you with one of their curated meat boxes.
They are also focused on sustainability and ensure all meat is humanely raised.
Collection: Usda Prime Beef
We work hard to hand select our small ranchers to bring you the finest USDA Certified Prime Steaks. This superior grade has amazing tenderness, juiciness, flavor and texture. Our incredibly marbled steaks allow you to have top steakhouse quality in your home.
- New York Strip Steak USDA Prime
- Regular price
- Bone-In Ribeye, Saw Cut USDA Prime
- Regular price
- Delmonico Rib Eye USDA Prime
- Regular price
- Dry Aged New York Strip Steak USDA Prime
- Regular price
- Bone In Rib Eye USDA Prime
- Regular price
- Dry Aged Tomahawk USDA Prime
- Regular price
- Dry Aged Bone-in Rib Eye USDA Prime
- Regular price
- Beef Tenderloin Roast USDA Prime
- Regular price
- Grass Finished Bone-in Rib Eye
- Regular price
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What Is Dry
Dry-aged beef is beef allowed to dry for several weeks, usually placed on a drying rack or hung on an average of 30 days to 45 days. For the dry-aging process, a steak or butcher shop chooses large beef sections or primal cuts that include sirloin, strip loin, and rib eye.
Dry-aging is a unique yet expensive process whereby unwrapped meats are stored in a room where the temperature is controlled. The enzymes in the meat break down the fibers increasing the tenderness of the steaks. The dry-aging process can last anywhere between 7 and over 30 days .
From our experience, dry-aged foods are undoubtedly worth it. The steaks offer a greater degree of flavor and a beefier taste. As for a good place where to buy dry-aged beef, we prefer Crowd Cow.
They offer some of the tastiest options for a rib roast, porterhouse, and other varieties. From our experience, they have good service and reasonable prices for the top caliber foods they sell.
We recommend Crowd Cow if you’re also looking to purchase from the menu outside the subscription type services. They offer ala carte purchases for other options, including chicken or bone broth for sale.
Our #1 Recommendation
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