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.
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.
Harvard Meats is pretty hard to beat, but considering their offerings are all free-range and/or hormone/antibiotic-free, it's more expensive.
Quote from: Conan71 on June 26, 2012, 08:48:10 AM
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.
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.
Quote from: RecycleMichael on June 26, 2012, 08:53:04 AM
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.
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!
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.
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.
Quote from: DTowner on June 26, 2012, 10:30:13 AM
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.
Quote from: Gaspar on June 26, 2012, 09:11:09 AM
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?
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.
Quote from: RecycleMichael on June 26, 2012, 12:51:54 PM
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.
Quote from: heironymouspasparagus on June 26, 2012, 01:05:02 PM
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.
Quote from: Townsend on June 26, 2012, 01:06:25 PM
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.....
QuoteLove 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 a good reason to kick a guest out of your house/ask for a divorce. I've litereally told guests at my house that steaks will not be cooked past mid-rare. I never had a complaint. :)
P.S. the dry aged rib-eyes at Harvard Meats are glorious.
Quote from: jacobi on June 26, 2012, 01:13:53 PM
Sounds like a good reason to kick a guest out of your house/ask for a divorce. I've litereally told guests at my house that steaks will not be cooked past mid-rare. I never had a complaint. :)
P.S. the dry aged rib-eyes at Harvard Meats are glorious.
Learning how to cook has always been MUCH less hassle than a divorce - as I know from previous experience.
(http://www.philzone.org/discus/messages/439459/781415.jpg)
hot and sexy porkin!!just imagine that sizzlin away, getting all hot, sticky, and carmelized.
mmmmmm eat!
Quote from: heironymouspasparagus on June 26, 2012, 01:05:02 PM
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.
Ozark Oak lump charcoal. It's the only way to fly. No need to burn your own broken pallets to make your own charcoal. All natural, no binders or anthracite. I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since. Best pure flavor you will get.
Quote from: Conan71 on June 26, 2012, 02:14:32 PM
Ozark Oak lump charcoal. It's the only way to fly. No need to burn your own broken pallets to make your own charcoal. All natural, no binders or anthracite. I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since. Best pure flavor you will get.
That's what I have used for many years. Very good stuff, I just get aggravated at the smalls and dust in the bottom of the bag. Plus, it is one of those "self-sufficiency", get back to nature delusions that I foster. Trying to become more vertically integrated in my entire "life supply chain".
NO pallets. Only use oak, maple, ash, hickory, etc. Pieces from logs/limbs that I cut myself.
Charcoal snobs.
I like cooking on charcoal better. But I work all the damn time and gas is just easier and quicker. We also sometimes cook for a big crowd and charcoal is harder to keep consistent when cooking for three hours.
My favorite way to cook is in the firepit in the backyard. It is my way to dispose of the many, many limbs that fall on my property. We have a big party and start a nice bonfire, then use the coals to cook the rest of the night for food the next day.
Quote from: heironymouspasparagus on June 26, 2012, 02:20:14 PM
NO pallets. Only use oak, maple, ash, hickory, etc. Pieces from logs/limbs that I cut myself.
I hope your neighbors don't catch you.
:D
Quote from: heironymouspasparagus on June 26, 2012, 02:20:14 PM
That's what I have used for many years. Very good stuff, I just get aggravated at the smalls and dust in the bottom of the bag. Plus, it is one of those "self-sufficiency", get back to nature delusions that I foster. Trying to become more vertically integrated in my entire "life supply chain".
NO pallets. Only use oak, maple, ash, hickory, etc. Pieces from logs/limbs that I cut myself.
Try Hasty Bake's lump charcoal. If you can find it Wicked Good lump is also good. I've ordered it online a time or two after reading about it at this site (http://www.nakedwhiz.com/lumpindexpage.htm?bag)
I have also ordered various things from here (http://www.mainegrillingwoods.com/) when I'm wanting to try a wood that isn't easy to find around here.
I get wood for my gas powered smoker here:
http://gassmoker.com/woodpile_new/woodpile1.htm
So far I have bought the Pecan to make Chipotles from fresh, red-ripe Jalapenos. Get 20 lbs and the shipping is free.
Not sure if this belongs here but I stopped by Perry's today. Walked in, and within 5 mins, walked out. Not very clean, and the meat counter is just not interesting. Seen better meat selection at Reasors and deli counter way better at Siegis. I don't get the appeal I guess.
Quote from: Conan71 on June 26, 2012, 02:14:32 PM
Ozark Oak lump charcoal. It's the only way to fly. No need to burn your own broken pallets to make your own charcoal. All natural, no binders or anthracite. I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since. Best pure flavor you will get.
Where do you get Ozark Oak lump charcoal? I'm a charcoal and hickory/pecan/apple wood guy . I was so disappointed when my son bought a gas grill. I thought I had raised him better than that.
Quote from: GG on June 26, 2012, 10:22:14 PM
Where do you get Ozark Oak lump charcoal? I'm a charcoal and hickory/pecan/apple wood guy . I was so disappointed when my son bought a gas grill. I thought I had raised him better than that.
Any Warehouse Market or Perry's.
Guido- Perry's is basically a small neighborhood market which emphasizes the meat counter. Give them another try. The meat quality is excellent and well-priced. I've never gotten a cut there I've been disappointed with.
Quote from: Conan71 on June 26, 2012, 10:30:14 PM
Any Warehouse Market or Perry's.
Guido- Perry's is basically a small neighborhood market which emphasizes the meat counter. Give them another try. The meat quality is excellent and well-priced. I've never gotten a cut there I've been disappointed with.
I've been there a few other times, this was just a bad experience. Besides, you know where I live. For me to get down that way requires an event of some sorts--this time it was a court appearance. As for meats in general, I purchase mostly in bulk and freeze. Not sure if Perry's would be a source for that. Is it?
Funny thing, some colleagues gave me a bunch of sm!le about not knowing where the Tulsa court house is today because I rarely go.
Quote from: guido911 on June 26, 2012, 07:16:27 PM
Not sure if this belongs here but I stopped by Perry's today. Walked in, and within 5 mins, walked out. Not very clean, and the meat counter is just not interesting. Seen better meat selection at Reasors and deli counter way better at Siegis. I don't get the appeal I guess.
Perrys has great meat. They are very "no frills" in fact if you hum and haw for too long they will just skip you and move on to the next customer. They're an old fashioned meat market, and they don't jack up their prices. We buy most of our pork and brisket there. The key is that they know how to buy their meat. Their pork shoulders are always well marbled and pale (never buy pink pork) their briskets and other cuts of meat are mostly "left handed" (briskets from the right side of the cow are tough because cattle are typically right dominant). Most of the beef you get in the grocery store is going to be right handed because the meat markets try to buy the left sides first.
A lot of what they have is from the same suppliers that the grocery chains buy from but Perry's chooses each cut, side, and cryo pac, and if it doesn't look good they won't buy it or they'll send it back.
Give them another try, don't expect fancy, just good.
Quote from: Gaspar on June 27, 2012, 08:08:24 AM
Perrys has great meat. They are very "no frills" in fact if you hum and haw for too long they will just skip you and move on to the next customer. They're an old fashioned meat market, and they don't jack up their prices. We buy most of our pork and brisket there. The key is that they know how to buy their meat. Their pork shoulders are always well marbled and pale (never buy pink pork) their briskets and other cuts of meat are mostly "left handed" (briskets from the right side of the cow are tough because cattle are typically right dominant). Most of the beef you get in the grocery store is going to be right handed because the meat markets try to buy the left sides first.
A lot of what they have is from the same suppliers that the grocery chains buy from but Perry's chooses each cut, side, and cryo pac, and if it doesn't look good they won't buy it or they'll send it back.
Give them another try, don't expect fancy, just good.
Meat snob.
Guido- I suspect they will sell you whatever you want and whatever quantities you need. I don't usually buy in bulk unless I find a great deal on ribs or a whole loin then I'll cut some chops and roasts and vac pack them at home before freezing.
Having lived in the Big D for a stretch, I miss Central Market. I lived close to one and the meat counter there was unbelievable and packed all day. That place emptied your pockets faster than Whole Foods, but it made WF look like Reasor's in comparison.
An interesting thing about grocers in Texas, they seem to have several brands within each firms family. We often went to a Tom Thumb, which is a slightly upscale Safeway I believe. Central Market is an HEB entity. Just an observation. Maybe just due to the diversity in income levels in a metro area that big. But it would be neat to see someone like Reasor's come out with a concept along those lines.
Quote from: Gaspar on June 27, 2012, 08:08:24 AM
Perrys has great meat. They are very "no frills" in fact if you hum and haw for too long they will just skip you and move on to the next customer. They're an old fashioned meat market, and they don't jack up their prices. We buy most of our pork and brisket there. The key is that they know how to buy their meat. Their pork shoulders are always well marbled and pale (never buy pink pork) their briskets and other cuts of meat are mostly "left handed" (briskets from the right side of the cow are tough because cattle are typically right dominant). Most of the beef you get in the grocery store is going to be right handed because the meat markets try to buy the left sides first.
A lot of what they have is from the same suppliers that the grocery chains buy from but Perry's chooses each cut, side, and cryo pac, and if it doesn't look good they won't buy it or they'll send it back.
Give them another try, don't expect fancy, just good.
What do they put in pork for the pink color? Is it to hide age?
Quote from: erfalf on June 27, 2012, 09:25:25 AM
Having lived in the Big D for a stretch, I miss Central Market. I lived close to one and the meat counter there was unbelievable and packed all day. That place emptied your pockets faster than Whole Foods, but it made WF look like Reasor's in comparison.
An interesting thing about grocers in Texas, they seem to have several brands within each firms family. We often went to a Tom Thumb, which is a slightly upscale Safeway I believe. Central Market is an HEB entity. Just an observation. Maybe just due to the diversity in income levels in a metro area that big. But it would be neat to see someone like Reasor's come out with a concept along those lines.
The Houston metro area had Randall's. I think they no longer exist, or at least not as many they used to have. But Randall's there was like Reasor's here. A lot of stuff, but you paid higher prices than say, Kroger's, which was big there then too. This was before WM got big into being a grocery store. I did like Kroger though. I almost wish they'd bring one here.
Quote from: Hoss on June 27, 2012, 09:42:35 AM
I did like Kroger though. I almost wish they'd bring one here.
There's a Kroger owned store in Sierra Vista, AZ named Fry's. I want that exact store brought here...with the same laws that allow it to have wines and cold "heavy" beers.
Quote from: erfalf on June 27, 2012, 09:25:25 AM
Having lived in the Big D for a stretch, I miss Central Market. I lived close to one and the meat counter there was unbelievable and packed all day. That place emptied your pockets faster than Whole Foods, but it made WF look like Reasor's in comparison.
An interesting thing about grocers in Texas, they seem to have several brands within each firms family. We often went to a Tom Thumb, which is a slightly upscale Safeway I believe. Central Market is an HEB entity. Just an observation. Maybe just due to the diversity in income levels in a metro area that big. But it would be neat to see someone like Reasor's come out with a concept along those lines.
I make it a point to go to the Market Street in Wichita Falls when my wife and I do the Hotter 'N' Hell century ride there every August. Very, very neat layout and they have a deli area very similar to Whole Paycheck.
And, of course, a nice wine selection. Something I don't think we will ever see in Oklahoma grocery stores.
Quote from: Townsend on June 27, 2012, 09:41:48 AM
What do they put in pork for the pink color? Is it to hide age?
Potassium salts. Injecting potassium chloride solution gives meat a nice healthy pink color and plumps it up signifigantly. A 1lb slab of meat can weigh as much as 1 1/2 lbs after injection. Basically you are paying for water.
(http://upfoodmachine.com/pro_pic/2008124173745283.gif)
When the meat cooks the solution is lost and you have "shrinkage" plus, you are cooking a product that has been punctured so keeping it moist is going to be a challenge.
Many of the commercial foods suppliers do this too, and restaurants end up paying as much as 30% more for what looks to be beautiful meat that will not turn out as well as an unaltered cut. The sales people will say that the injection "helps to preserve moisture and texture" but that is a crock of smile!
Quote from: Gaspar on June 27, 2012, 10:28:39 AM
Potassium salts. Injecting potassium chloride solution gives meat a nice healthy pink color and plumps it up signifigantly. A 1lb slab of meat can weigh as much as 1 1/2 lbs after injection. Basically you are paying for water.
When the meat cooks the solution is lost and you have "shrinkage" plus, you are cooking a product that has been punctured so keeping it moist is going to be a challenge.
Many of the commercial foods suppliers do this too, and restaurants end up paying as much as 30% more for what looks to be beautiful meat that will not turn out as well as an unaltered cut. The sales people will say that the injection "helps to preserve moisture and texture" but that is a crock of smile!
I take it that is similar to the phosphate solution and "chicken broth" solutions they inject in chicken?
Quote from: guido911 on June 26, 2012, 11:31:59 PM
I've been there a few other times, this was just a bad experience. Besides, you know where I live. For me to get down that way requires an event of some sorts--this time it was a court appearance. As for meats in general, I purchase mostly in bulk and freeze. Not sure if Perry's would be a source for that. Is it?
Funny thing, some colleagues gave me a bunch of sm!le about not knowing where the Tulsa court house is today because I rarely go.
Why would a lawyer need to know where the court house is?
Quote from: Conan71 on June 27, 2012, 11:03:03 AM
I take it that is similar to the phosphate solution and "chicken broth" solutions they inject in chicken?
Same purpose. Plumps the meat and makes the consumer pay more.
Quote from: Conan71 on June 27, 2012, 10:08:38 AM
I make it a point to go to the Market Street in Wichita Falls when my wife and I do the Hotter 'N' Hell century ride there every August. Very, very neat layout and they have a deli area very similar to Whole Paycheck.
And, of course, a nice wine selection. Something I don't think we will ever see in Oklahoma grocery stores.
Bet these type chicks don't hang out in Wichita:
(http://www.philzone.org/discus/messages/439459/781435.jpg)
Quote from: Red Arrow on June 26, 2012, 06:01:40 PM
I hope your neighbors don't catch you.
:D
I have a very good source of wood when I need it, from small pieces to whole trees. My neighbor has 3 very large maples in the yard, and I have been helping her trim them for a few years. We have talked about completely taking them out, and that is ok, too, but I need to get a sawmill before I do that, so can make use of the trunks. Smaller limbs all go to the backyard fire pit and fledgling charcoal efforts.
This has developed as kind of a "hobby" - like building one's own airplane versus just buying one. The fun is in the journey. Well, there is also a LOT of fun in using charcoal to cook out...
MY approach to woodworking in general - slow it down, make the fun last. I use the power tools for stuff to finish quick, then nothing but hand tools to make it fun. I do have a shortcut I am almost - but not quite - ashamed to admit - I have a bandsaw to cut small limbs in lengths that I want for the process - rather than cutting each by hand. That becomes too much of a "good thing".
And it's pretty hard to find shirts with two different sleeve sizes ;)
Quote from: heironymouspasparagus on June 27, 2012, 01:43:57 PM
but I need to get a sawmill before I do that, so can make use of the trunks.
Unless you just need a new toy, check out the sawmill between Catoosa and Inola on Admiral.
http://www.morethanmowers.com/index-3.html
My brother used to buy wood there for his woodworking projects before he moved out of the area.
Quote from: Red Arrow on June 27, 2012, 07:55:26 PM
Unless you just need a new toy, check out the sawmill between Catoosa and Inola on Admiral.
http://www.morethanmowers.com/index-3.html
My brother used to buy wood there for his woodworking projects before he moved out of the area.
I have been there from time to time. Pretty good place.
I need a new toy...
My projects are tending toward more vertical integration of work. Start with an ax and a tree and build a house and everything in it...
Well, there are a whole lot more tools involved - the sawmill will be one of them. I am currently looking for a 4' long blade hand saw - with rip tooth configuration. I have a few with cross cut, but rip is whole different animal and VERY hard to find in this area. Future vacation plan is to head east where there are likely to be more available.
And all this just to be able to cook some steaks out on the patio, under the eaves of an 1800's style cabin.... seems like a lot of work, don't it?
Quote from: Gaspar on June 27, 2012, 10:28:39 AM
When the meat cooks the solution is lost and you have "shrinkage" plus, you are cooking a product that has been punctured so keeping it moist is going to be a challenge.
You can give your beef some pretty interesting flavors using that method, or get some enzymatic action going to turn crappy cuts into tender meat. I don't really appreciate the crap that is often injected into meat in a factory, though. As Gaspar notes, it's a crappy potassium salt solution, occasionally with liquid smoke or some other flavorings. If I wanted my meat brined, I'd do it myself.
Point being that it's a perfectly valid culinary technique, just not something that should be done in a factory or by the market, at least not without very obvious disclosure.
I've never bought and butchered a whole beef tenderloin before. I picked one up for $10.99 a pound at Fresh Market on Saturday and finally parceled it out this evening. With all those beautiful fillets staring back at me, I had to at least grill a couple before vac packing the rest. Mrs. C and I both agreed best steak ever. With the head and chine, we got 9 fillets plus about 1.5 to 2 pounds stew meat out of it.
Their beef is Hereford. It was beyond tender and I didn't do anything special other than let it come to room temp with some salt pepper and garlic dust on it before grilling (well and there was that little love band of pork I wrapped around them). I think I know where I'm buying my beef from now on. Tomorrow is the first test on their baby backs.
Quote from: Conan71 on July 02, 2012, 10:45:55 PM
I've never bought and butchered a whole beef tenderloin before. I picked one up for $10.99 a pound at Fresh Market on Saturday and finally parceled it out this evening. With all those beautiful fillets staring back at me, I had to at least grill a couple before vac packing the rest. Mrs. C and I both agreed best steak ever. With the head and chine, we got 9 fillets plus about 1.5 to 2 pounds stew meat out of it.
Their beef is Hereford. It was beyond tender and I didn't do anything special other than let it come to room temp with some salt pepper and garlic dust on it before grilling (well and there was that little love band of pork I wrapped around them). I think I know where I'm buying my beef from now on. Tomorrow is the first test on their baby backs.
I saw those tenderloins there the other day. The price is defiantly right! Didn't have an excuse to buy one at the time.