Meat Markets

[Hoss]

OK, I've probably asked this question before...sorry but I am asking again with newer posters and such.

I'm looking for a good local meat market.  The ones closest to me (Conrow's) I haven't been to in ages.  I never really needed to ask in the past as my neighbor to the south owned a cattle farm and I'd usually get 5 pounds of ground meat and quite a few cuts of beef for nothing usually.

I'd mainly use them for steaks, but wouldn't be averse to using them for ground beef also.

Thanks to all who pitch in suggestions.

[RecycleMichael]

I'll start with Conrow's. I have bought steaks and burgers from them for 25 years. They are just west of Memorial on 21st. The place went downhill a few years ago, but a new guy bought it two years ago and now it has an excellent selection again. It is a premium meat supplier. The butcher who cuts it they way you want it has stayed on and has been there for as long as I remember.

I sometimes buy his bacon burger. He grinds up bacon and adds it to the hamburger meat. He adds just enough to give it full flavor without overwhelming the beef flavor. I think it is $4 a pound.

[Conan71]

Harvard Meats is pretty hard to beat, but considering their offerings are all free-range and/or hormone/antibiotic-free, it's more expensive.

[Hoss]

Harvard Meats is pretty hard to beat, but considering their offerings are all free-range and/or hormone/antibiotic-free, it's more expensive.

Not real concerned about the cost, since it would only typically be for two people, unless my brother comes over with his three children for a cookout.

[RecycleMichael]

I have purchased from Harvard Meats as well. The owner, Duke Dinsmore even posted on this forum when he first opened the store.

He regularly has high quality ground beef for $3 a pound. I also like his organic chicken. You can really taste the difference.

[Conan71]

I have purchased from Harvard Meats as well. The owner, Duke Dinsmore even posted on this forum when he first opened the store.

He regularly has high quality ground beef for $3 a pound. I also like his organic chicken. You can really taste the difference.

A whole lot juicier than the 'roid birds I usually get.

[Gaspar]

I've purchased from Harvard Meats, and they are pricy for beef.  I am not super impressed with their standard cuts, most are cut too thin (ribeye, filet, NY Strip).   You can request a thicker cut, but it's expensive. His beef is also the standard "wet aged" package product, so it doesn't seem to be anything special.  For significantly less, I can get the same cuts at Perry's.

For high quality, I like Siegi's.  It costs about the same as Harvard, but Siegi hangs his own beef and dry ages it properly.  The difference in a filet or ribeye fro Siegi's and one from anywhere else is immediately obvious.  Siegi also tends to offer his standard cuts much thicker than the other meat markets.

If you are feeding a group for a special occasion, I recommend going to Sam's and purchasing a whole tenderloin and cutting it yourself.  I will typically cut 2" filets, roll them in cracked pepper and sprinkle with Lawry's.  I will then put them on a try UNCOVERED in the refrigerator for 24 hours.  This causes the enzymes to react with the air and you get that brown/grey color to the outside of the meat.  I'll then take them out 2 hours before cooking so that they reach room temp.  The whole process of allowing them to react with the air and become warm causes those enzymes to start breaking down connective tissue in the meat.  The result is a very tender "cut it with a fork" steak.  I was lucky enough to learn this from the past owner of one of Tulsa's best steak houses.  Never throw a red or cold steak on the grill!

[RecycleMichael]

I use pretty much the same procedure as gaspar except for the Lawry's. I use a sea salt/garlic powder mixture.

Working the day before on the steaks and making sure they are room temperature really is key.

[DTowner]

It is pricey and the selection is limited, but the Stonehorse Market (next to the restaurant) has high quality meats, including dry aged steaks (usually ribeyes or strips).

The meat counter at Siegi's looks incredible, but it is so far out of my zone I would have to take a cooler full of ice during the summer to get my purchases home.  Instead, I eat my weight in sausages on premises.

[Townsend]

It is pricey and the selection is limited, but the Stonehorse Market (next to the restaurant) has high quality meats, including dry aged steaks (usually ribeyes or strips).

The meat counter at Siegi's looks incredible, but it is so far out of my zone I would have to take a cooler full of ice during the summer to get my purchases home.  Instead, I eat my weight in sausages on premises.

There's the blatantly obvious "that's what she said" opening in this thread.

[heironymouspasparagus]

If you are feeding a group for a special occasion, I recommend going to Sam's and purchasing a whole tenderloin and cutting it yourself.  I will typically cut 2" filets, roll them in cracked pepper and sprinkle with Lawry's.  I will then put them on a try UNCOVERED in the refrigerator for 24 hours. 

Do you turn them over half way through to let the other side get some exposure?

[RecycleMichael]

I turn them. I also don't age them in the refrigerator for 24 hours. I put them in the morning, turn them when I get home from work, then take them out about an hour before I cook them.

I also cook steaks on a gas grill so I can precisely cook them. Part of the grill is on high and part is on medium. The thicker steaks start with higher temps, them when I turn them (only once) I move them to the lower temp part of the grill. That means the smaller steaks are done a little earlier and I move them to the top rack while the larger steaks finish.

I turn off the gas before they are completely done and let the steaks sit on a cooling grill for ten minutes before serving. 

[heironymouspasparagus]

I turn them. I also don't age them in the refrigerator for 24 hours. I put them in the morning, turn them when I get home from work, then take them out about an hour before I cook them.

I also cook steaks on a gas grill so I can precisely cook them. Part of the grill is on high and part is on medium. The thicker steaks start with higher temps, them when I turn them (only once) I move them to the lower temp part of the grill. That means the smaller steaks are done a little earlier and I move them to the top rack while the larger steaks finish.

I turn off the gas before they are completely done and let the steaks sit on a cooling grill for ten minutes before serving.  

I just can't do the gas grill thing...I am even going so far as to experiment with making my own charcoal (mixed results so far).  

Love thick steaks, but that means I have to start SWMBO's (well done) at least 20 - 25 minutes ahead of mine (very, very rare) to get them done at the same time.  Can never leave them on to rest at end of cooking....


Definition;
Very Very Rare - a good Vet can have it back on its feet in a week.
 

[Townsend]

Love thick steaks, but that means I have to start SWMBO's (well done) at least 20 - 25 minutes ahead of mine (very, very rare) to get them done at the same time.  Can never leave them on to rest at end of cooking....

Sounds like she won't mind if you butterfly hers.

[heironymouspasparagus]

Sounds like she won't mind if you butterfly hers.

Absolutely NOT.  No butterfly.  I think this is one of those little things a woman does to kind of jerk our chain....

It's ok.  I have decades of experience at it and they always come out well done, but not dry - that is the tricky part.  She is such a spoiled little brat sometimes.....