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Where To Buy Aged Steak

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How to Buy a Steak (Cuts, Grades, Aging, and more!)

Update: Our Brooklyn location is now open for both indoor and outdoor dining. Please pay close attention to the “indoor” and “outdoor” indicators when making a reservation. In accordance with NYC’s vaccine mandate, as of August 16, all indoor diners must be able to show proof of at least one dose of vaccine along with a valid photo ID. Diners who arrive for an indoor reservation without proof of vaccine and a matching valid photo ID will not be seated.

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We will continue to make limited menu and butcher shop items available for pickup and delivery from both our Brooklyn and Great Neck locations. We will also be serving a limited selection from our wine list to customers over the age of 21.

To place an order for pickup or delivery from our Brooklyn restaurant, please follow the link below. To order pickup from our Great Neck restaurant, please give us a call at 487-8800 or follow the link below.

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Peter Luger Steak House

Best Mail Order Steaks To Try In 2021

Last updated on by Adam Bryan. This post may contain affiliate links.

This post contains affiliate links which means that I will make a small commission if you purchase a product after clicking on any of them, at no extra cost to you. Thank you for your support.

Looking for an insanely easy and equally delicious way to order steak online? If so then you need to check out these amazing mail order steak companies thatll send you premium, fresh, and high quality steaks!

Below, youll discover some of our favorite mail order steak companies that you will absolutely fall in love with.

Plus they even make great gifts, especially for dads who love to grill.

So with that being said, lets just straight to our favorite online steak delivery services!

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 .

Also Check: How To Grill A Steak On Grill

Treasure This West Side Restaurant Inspired By Steaks Sinatra And Buddy Larosa Your Browser Indicates If You’ve Visited This Link

In adding Italian dishes, Huesman, who runs the restaurant with his wife, Angela and one of his sons, said he wanted the place to feel more like Buddy LaRosa’s Italian Inn, which shut down years ago but lives large in the memories of those who grew up on the west side of town.

Cincinnati Enquirer

Where To Buy Wagyu Beef10 Places To Choose From

Dry Aged Rump Steak

Wagyu beef entered the United States market in the 1970s and became more and more popular as the years went on.

However, not every grocery store or butchery sells this upscale and tender meat.

That means your options are limited. While there are very few places that are strictly a wagyu shop, our expert butchers have compiled a list of the top ten places to get your fill of wagyu beef.

Also Check: What Is The Best Kind Of Steak

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.

I’ve Got Some More Questions

What about wet-aging? What is it, and does it work?

Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf for a few weeks. Tell your customers that it’s aged sell it at a premium.

The problem is that wet-aging is nothing like dry-aging.

For starters, there is no oxidation of fat in wet aging, which means that there is no development of funky flavors. A minimal amount of flavor change will occur through enzymatic reactions, but they are, well, minimal. Additionally, wet-aging prevents the drainage of excess serum and meat juices. Tasters often report that wet-aged meat tastes “sour” or “serum-y.”

Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that’s about it. In reality, wet-aging is a product of laziness and money-grubbing. It’s easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called “aged” and sold for a higher price. I don’t buy it. When you are being sold “aged” meat, be sure to ask whether it’s been dry-aged or wet-aged. If they don’t know the answer or are unwilling to share, it’s best to assume the worst.

To anyone who was in the office the day I opened up that package of rotten wet-aged beef, my sincerest apologies. As Robyn described it, it smelled like “rotten excrement taking a poop.”

Yeah, it was that bad.

What about those fancy “dry-aging bags” I’ve been reading so much about?

I’ll pass on the special equipment.

Also Check: How To Cook Steak On Grill

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.

Usda Prime Dry Aged Beef

Lobel’s The Best Steaks You Can Buy

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If you’re looking for the very best steaks on the market, then you’ve come to the right place.

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top 2% of beef worldwide

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Cant I Just Dry Age My Own Beef At Home

With the prices of dry aged beef you might think it best to just do it yourself. There are definitely some ways you can dry aged beef at home and I will definitely give it a shot sometime. SeriousEats.com has a great article on dry aging beef at home and Jess Pryles wrote up a great tutorial as well. Follow those methods and you will have some great dry aged steak.

But you do need a dedicated fridge. And you need to be able to find they right cuts to age. The primal you get needs to have as much of a fat cap on it as possible and there are specific ways to cut the primals to maximize the yield. Since the outside of the primal dries up and needs to be trimmed you want as much extra stuff on the primal. A strip loin from Costco will be your best bet. But if you want a ribeye? You will have to get really friendly with your butcher and get a 107 or a 109A rib roast. The 109 Export is what is normally sold and that has had the fat cap mostly removed. The result is a dried out spinalis muscle which is such a waste.

So you can definitely dry age your own steaks but it does take a bit of work and you will need to find a good source for your beef.

Tips On Buying Steak Online For The Best Barbeques

The perfect grilled Tbone begins with great steak. Youcould head down to your local grocery store and ponder over the rows ofsteaks but a better bet would be to order your beef online.

You cant beat the choice of a prime cut of beef that is 100 percentguaranteed. Online stores offer you more high quality choices andassure you that your steak arrives fresh at your door. They oftenprovide great recipes that bring out the best of the beef. You can start by searching the internet using such keywords asprime grade beef, choice grade beef, orpremium hand cut steaks. Take a look at what cutsof meat each company is offering and the guarantee that goes along withyour purchase.

Compare prices but make sure you are comparingcomparable grades and cuts of meat. That bargain priced steak yousaw at the supermarket is probably cheap for a good reason its not as fresh or as good of quality beef and was probably frozen atsome point.

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Choosing The Right Cut Of Steak

Cuts of steak can be broken down into three sections. Startingon the upper back and moving down to the mid-back are the ribs, theshort loin and the sirloin.

  • The rib area contains cuts such as the Rib-eye Steak, the RibRoast, and the back ribs. This is the least tender section of thethree.
  • The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
  • The Sirloin gives the Sirloin Steak, and the Top Sirloin.
  • Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat.
  • Strips steaks, such as New York Steak are cut from the T-bone area.

If you are looking for the most tender cut of beef, it is thetenderloin. Other cuts from this area are filet mignon,chateaubriand and tournedos. Though these are the most tenderthey are also less flavorful.

The rib-eye, or rib steak can be a little less tender but far moreflavorful. Small streaks of fat throughout the meat mean moreflavor. So with more marbling you get less tenderness but moreflavor.

Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor thantenderloin. With cooking cuts of meat such as these there is noneed to marinate or even cook past medium rare.

Some of the most flavorful but least tender cuts of beef aretri-tip or flank steaks. These are also favorites on thebarbeque. Your best bet is to marinate these cuts beforecooking. Also, leave the fat on until after the meat is cooked.

How To Cook Dry Aged Steak

All About Dry

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.

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What Does Dry Aged Beef Taste Like

When you get to 30 days you will start noticing some funky flavors developing. Most people describe it as nutty or blue cheesey. The longer you go the more intense those flavors will be. Some people really like the flavors that develop, others dont really care for it. To get the full experience of dry aged beef I would look for something in the 45-60 degree range. If you like it seek out something that is aged longer. If you dont like the flavor but still want to experience dry aged beef look for some that has been aged 14-30 days.

The enzymes that are responsible for the tenderness play a part in the flavor changes but there are also bacteria at work . A lot of the flavor change comes from the oxidation of the fat. You start doing things with the fat on a piece of beef and you will notice a lot of flavor change.

Where To Buy Dry Aged Beef

Steaks are great. Beef in general is great. But do you want to take a great steak and make it outstanding? That is where dry aged beef comes in.

I will get into a bit more detail in a bit but if you just want the short explanation and want to know where to buy dry aged beef here you go:

Dry aged beef is beef that has been stored in a temperature and humidity controlled environment that allows the natural enzymes in the beef to change the texture and flavor of the beef. There is more to it than that but that is the simple explanation.

You can dry age your own beef at home but here are 4 great sources to buy dry aged beef. They are all different and have their strengths and weaknesses but if you just want to buy some dry aged beef:

Disclosure: This post is monetized with affiliate links. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it.

OK, the introductions are out of the way. Still reading? Great, lets dig into dry aged beef a bit more.

Read Also: Why Are Omaha Steaks So Good

What Causes Flavor Change

So really, aged meat doesn’t lose much moisture. But, wait a minute, haven’t I read that aged steaks can lose up to 30% of their weight in water? Isn’t that one of the reasons why aged steak is so expensive?

Don’t believe everything you read. That 30% figure is deceptive at best, and an outright lie at worst. Yes, it’s true that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, you’ll end up losing about 30% of its total weight over the course of 21 to 30 days or so. What they don’t tell you is that the weight is almost exclusively lost from the outer layersthat is, the portion of the meat that is going to be trimmed off anyway, regardless of whether it’s aged or not.

Has it never struck you as not just a little bit odd that the aged ribeye steaks in the butcher’s display aren’t 30% smaller than the fresh ribeyes in the display? Or that aged bone-in steaks are not stretching and pulling away from their bonesI mean, surely the bones aren’t shrinking as well, are they?

The fact is, with the exception of the cut faces that need to be trimmed off, the edible portion of an aged prime rib is pretty much identical to that of a fresh prime rib.

Okay, let’s say I’m convinced about that. Does that mean that the whole idea that “meat flavor is concentrated” in an aged steak because of dehydration is also false?

I’m afraid so. It’s a great idea in theory, but several facts don’t support it.

“That is, the less aged the meat was, the more moisture it expelled.”

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