11$ a pound steak

Sam Salvati

Sam Salvati

Joined
Aug 6, 2007
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Tonight I stopped at a little place in Milford PA called Prime Time Meats. I have been reading alot about STEAK. Esquire has had a few running articles on what makes a good steak, how to prepare steak, the different types of beef, and interesting interview with some butchers. Got me the desire to try some of the finer cuts and grades of beef, in the quest not for the perfect steak, but for one better than the local supermarket jail-grade stuff :). One of the things that most people say when shopping for beef is, trust your butcher! They know everything (or should) about the different cuts and what they are suitably cooked in, seasoning information, and general meat info. So I walked in, looked around and immediately thought "shit, I know nothing about what I am looking at except those looks like steaks and that is chop meat", and it seemed the butcher guy behind the counter knew that :). I just asked what he recommended, and after he mentioned the stuff that was on sale I mentioned I was looking for something a little bit more out of the ordinary and that I would be cooking it on a grill. He moved me down the counter to beef that looked quite a bit different than the rest of the not too shabby USDA choice. It was locally grown grass fed non hormone USDA graded beef raised locally of Wantage NJ! So I bought a rib eye steak of the NJ beef, and also a small cut of some marinaded London Broil called "black nugget" (that was a quick 20$ bill:confused:).

I cooked the rib eye tonight.

:eek:

Let me just say, trust your butcher and you will be happy :D. A fine steak, even if it costs a bit more, is a wonderful thing. It was worth not being able to eat lunch for the next few days to be able to afford that steak.
 
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A friend of mine raises Herford cows. Every year he butchers a cow and drops by with a couple of steaks. You can't find that stuff at the local market.
A great steak is a beautiful thing.
 
I can get you a calf (baby cow for you non-farmers) for about $8 per pound sam. :D Give it a few years and you will have enough beef for 2 freezers. hehehe

BTW I just remembered I need to email you back. Sorry.
 
Sam the only beef I eat is range fed no chemicals but it's not from Jersey !!
Someone used to raise bison here and I used to get milk fed veal raised here also.But I don't have a good source of pork.
 
Grass/range fed beef that hasn't been raised on steroids and other BS is the real deal. I seldom get it anymore... I used to work with a fella who raised his own beef cattle on a very small scale, and would give me a good deal on what he didn't need for himself. Once you've had the good stuff, the typical factory-farm hormone-laden grocery-store "beef" will never quite taste right. I bet the same is true for chicken/eggs or pork. I don't hunt but I love fresh venison and rabbit, and I think it's partly for the same reason... no chemicals/drugs in the meat.
 
Well guys I hope you dont mind a little rant.

I grew up on and still enjoy 100 organic meats. I have some in the freezer right now. The sucky thing is, here in Michigan, and I am sure its the same elswere, our leaders and the usda have been working hard to create new regulations that will put an end to small farms. I will spare you guys all the trash talk but let me say Yes please support your local small farms and buy their natural organic foods as mucha as you can! Better food may cost more but as we all know here ya get what you pay for right?

Thanks were's the beef!
 
steelshaper said:
I will spare you guys all the trash talk but let me say Yes please support your local small farms and buy their natural organic foods as mucha as you can!
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No argument from me. Local farmer's markets are a beautiful thing. :thumbup:

Gosh, I'm hungry all of a sudden ;)
 
Guys all I can say is if you think the grass fed stuff was good, you should try the grain fed beef. But I forget that you guys up north aren't around it all of the time, I did not even know NJ had any cows. :) We have always raised our own, even from the time when I was in 4H and raised show steers, we would always have one left over to keep for us. You folks up north just do not know what you are missing. :)
 
steelshaper said:
Well guys I hope you dont mind a little rant.

I grew up on and still enjoy 100 organic meats. I have some in the freezer right now. The sucky thing is, here in Michigan, and I am sure its the same elswere, our leaders and the usda have been working hard to create new regulations that will put an end to small farms. I will spare you guys all the trash talk but let me say Yes please support your local small farms and buy their natural organic foods as mucha as you can! Better food may cost more but as we all know here ya get what you pay for right?

Thanks were's the beef!
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Michigan eh.

Anyone tried venison steak yet? That's some yummy stuff there. I don't think they are raising deer on chemicals and corn yet. :)
 
Josh K said:
Anyone tried venison steak yet? That's some yummy stuff there. I don't think they are raising deer on chemicals and corn yet. :)
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I'd be pretty darn surprised if anyone who hangs around in here hasn't tried venison ;) Venison steak/roasts/jerky/stew is a lovely thing. Don't know about your neck of the woods, but around here there's gazillions of acres of corn-fields and the deer definitely get their share :D. But they also get a wide diet from all kinds of other yummy stuff in the woods, as nature intended, and I think that variety gives the meat character and nutrition. As far as I know, no one's pumping hormones into the deer and that's a good thing!
 
Venison, if it were not for venison I would not have had any red meat during college. :) A friend of mine and I had a great way to harvest deer when no one was looking. Man that was good stuff. Soak some in milk and sprinkle with a little bit of cinnamon, then flour and fry, it will make you hurt yourself. Dang this thread is making me hungry.
 
Will Leavitt said:
$11 a pound isn't bad... ever had wagu beef? about $50 a pound. Trust me, well worth it.
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That was also in the articles in Esquire, looks like AMAZING stuff, the real japanese stuff looks like more fat than meat, but the cross bred american-japanese stuff has more red. Would love to try it, but would have a hard time swinging that price. I bet it cooks in less than a minute on both sides :D
 
Wagu are the American strain of the famed "Kobe" beef. Technically they can't call it "kobe beef" unless it's from Japan. I can't afford it but have had some at various functions... cook in a minute? you can eat it raw like sushi... it's so wonderful that the heat from your finger will literally melt the fat in the meat... oh man, I'm hungry now, again.
 
I used to have a great source of bison and beef.Sadly the place burned down. The beef was primarely a very old Italian breed [not Chianina or Tuscan beef] but with a VERY different texture and flavor. So there is some good stuff out there.
 
Oh yeah and someone mentioned venison....

Umm I normally harvest about 6-7 deer a season for meat, 2 are for family members that can't hunt and the rest for me and mine. I have friends that take more than that to feed their family. Before you worry about those numbers I can legally harvest a doe a day for our 2 1/2 month season.
 
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