I haven't been in a while; last one I went to was Conroe's on 21st before they became MidTown.
Which is your favorite and why? My cousin is telling me Perry's on 11th and Lewis, but I always like to solicit opinions from those of you better in the know than me.
Thanks.
The Ivey....Bru House ....Tree House...and Gray Snail are all good spots for some trim....!! ;D
Quote from: Breadburner on June 12, 2011, 06:40:20 PM
The Ivey....Bru House ....Tree House...and Gray Snail are all good spots for some trim....!! ;D
I prefer the former Molly Murphy's, but that's not what I was getting at!
Haven't heard it called trim since highschool (IIRC that was a term used in either 48 HRS or Beverly Hills Cop..know it was an Eddie Murphy movie though).
Now, back to the original question ...
I've heard a number of good things about Perry's. OTOH, a friend of mine had a bad experience there once and won't go back.
If I'm cooking a special meal and want the very best I always go to Petty's. They're more expensive, but for the extra-special occasions their worth it, IMHO. I once purchased a beef tenderloin from Petty's that was melt-in-your-mouth good. They're also good for veal.
Has anyone had any experience with Harvard Meats @ 15th & Harvard? I've heard good things about them, and they seem to be a less expensive alternative. Have any of you used them?
I have purchased organic beef from Harvard Meats and have been pleased.
Quote from: RecycleMichael on June 12, 2011, 07:59:28 PM
I have purchased organic beef from Harvard Meats and have been pleased.
All the places I mentioned have organic meat..... :D
Quote from: m2violin on June 12, 2011, 07:57:13 PM
Now, back to the original question ...
I've heard a number of good things about Perry's. OTOH, a friend of mine had a bad experience there once and won't go back.
If I'm cooking a special meal and want the very best I always go to Petty's. They're more expensive, but for the extra-special occasions their worth it, IMHO. I once purchased a beef tenderloin from Petty's that was melt-in-your-mouth good. They're also good for veal.
Has anyone had any experience with Harvard Meats @ 15th & Harvard? I've heard good things about them, and they seem to be a less expensive alternative. Have any of you used them?
Harvard Meats is very good for beef and pork. For seafood, no question, Bodeans. But as a wanna be (and often failing) chef, you will be surprised to know that the Reasors in Jenks is pretty darned good. I bought a couple of pounds of Copper River salmon, which is THE top of the line and usually close to $27.00/lb, at $15.99/lb there. I have been to Perrys a few times and its okay.
I have purchased fish from White River fish market on north Sheridan most of my life. The frozen cod they sell is one third the price that Bodeans charges. I have also bought great fish over at the new Asian Mart at 31st and 129th East Ave..
I purchase meat at Conrow's, Harvard meats, and at Harp's over at 31st and Garnett. We have lately been purchasing a half of a half of a cow from cattle raising friends.
Siegi's @ 81st and Sheridan is pretty good.
Quote from: RecycleMichael on June 12, 2011, 09:38:38 PM
I have purchased fish from White River fish market on north Sheridan most of my life. The frozen cod they sell is one third the price that Bodeans charges. I have also bought great fish over at the new Asian Mart at 31st and 129th East Ave..
I purchase meat at Conrow's, Harvard meats, and at Harp's over at 31st and Garnett. We have lately been purchasing a half of a half of a cow from cattle raising friends.
Alaskan halibut and sushi grade tuna can be found at Bodean's .... you get what you pay for. I like smaller portions to compensate for the higher prices. But I have cut way back on fish ever since the gulf fiasco last year and fuckishima this year...
Quote from: RecycleMichael on June 12, 2011, 09:38:38 PM
I have purchased fish from White River fish market on north Sheridan most of my life. The frozen cod they sell is one third the price that Bodeans charges. I have also bought great fish over at the new Asian Mart at 31st and 129th East Ave..
I purchase meat at Conrow's, Harvard meats, and at Harp's over at 31st and Garnett. We have lately been purchasing a half of a half of a cow from cattle raising friends.
Does Conrow's have another location? The only one I remember is the one down the street from you Michael at 21st just west of Memorial on the south side of the street. Last time I drove by there it was called MidTown.
And my next door neighbor has a cattle farm in Beggs. He used to drop off five pounds of ground beef every summer for us, but his wife passed last year and I don't see him very much.
Best and leanest ground beef I ever had.
Didn't mean to go off thread about fish....it's just some of us are attracted to the aroma of fish while most others here prefer handling meat :D commonly referred to as meat heads.... ;)
Quote from: BKDotCom on June 12, 2011, 09:59:08 PM
Siegi's @ 81st and Sheridan is pretty good.
Yep. We use them quite a bit.
Quote from: Teatownclown on June 12, 2011, 10:50:29 PM
Alaskan halibut and sushi grade tuna can be found at Bodean's .... you get what you pay for. I like smaller portions to compensate for the higher prices. But I have cut way back on fish ever since the gulf fiasco last year and fuckishima this year...
You are in no danger.....
Perry's is good......
Quote from: Breadburner on June 13, 2011, 08:48:02 AM
Perry's is good......
I like Perry's too. Now that they have a South Tulsa location it's really nice. It's the only place in South Tulsa where you can get North Tulsa prices on meat.
High quality, low overhead, knowledgeable, and inexpensive meat.
I like Siegi's primarily for filet, or other thick cuts of steak, because the man knows how to dry age! Anything else, I go to Perry's.
I've never gotten anything bad from Perry's and my understanding is it's mainly from local producers. Harvard Meats is a little spendy, but you can get 10% off coupons from their web site. I like to get chicken and hanger steak from there. Reasor's meat department, for a large grocery is really pretty good. They do have a sushi grade ahi tuna that I cannot tell any difference in quality from that at Bodean's. Any other beef cut from the meat case is very tasty.
As far as ribs or any other pre-packaged, they all seem to be about the same from place-to-place, I look for one's which contain no additives, and most all claim to be antibiotic and steriod free. I have no idea how that is actually policed. I actually found the ribs at Harvard Meats were a little too lean for smoking, just not enough fat to keep them from drying out.
Harvard Meats serves mostly meat sourced from the same suppliers the Wild Oats market used. The owner, Justin, is the former manager of the meat counter at Wild Oats.
I like Perry's. The service is great and the customers are very diverse. I like that Perry's sells all grades of meat, not just high end expensive cuts.
I miss the sausage shop that was at 15th & Yale behind Collins.
Someone mentioned Siegi's. Does anyone know if they offer preservative-free sausages?
Quote from: Conan71 on June 13, 2011, 12:02:24 PM
Someone mentioned Siegi's. Does anyone know if they offer preservative-free sausages?
I read the label on some of their prepackaged frozen sausages a few months back. I don't remember it being totally chemical free but the list was small, unlike a Johnsonville Chemical Brat.
I have to give Siegi's a plus on service. I stopped by on Sat about 5:45, after the Delly side was closed (the Gasthaus was open) and they still served me. All the equipment was cleaned for the day so they couldn't do any fresh slicing but they sold me some sausages and manually sliced a couple of Siegi Burgers.
Back in the day when I actually had money. I used to get my meat at Hanover Meat at 41st and Peoria. They always had great cuts and after they get to know you, they tend to do the little extras like setting aside items they know you like.
They have some of the hottest links I have ever eaten. Good stuff.
My former boss is a big Hanover's fan. I've never purchased from them.
Has anyone tried Conroy's lately? Are they still there? (Haven't been since haven't had money...)
Quote from: heironymouspasparagus on June 13, 2011, 10:24:23 PM
Has anyone tried Conroy's lately? Are they still there? (Haven't been since haven't had money...)
If you mean Conrow's on East 21st, it's renamed MidTown Beef or Meat or whatever...and no, I haven't been, which was why I am soliciting opinions and suggestions.
Yeah, Conrow's...see how long it has been since I was there?
Used to be very good, but guess I will have to go back and check it out.
I went in to Conrow's yesterday.
They have new owners as of two weeks ago. Chuck is still there as butcher. He has worked there for at least a couple of decades.
Prices were good and the meat looked fine. I will go back next week to purchase a brisket for the smoker. I did buy a pound of a product they call BagonBurger. Bacon ground in with lean beef...My kids should love it. I will let you know how it tastes.
Wait a minute... isn't that kind of counter productive?? Start with lean beef... add bacon??
It made a good patty and grilled nicely. There was a clearly bacon taste, but it was subtle. My kids loved it. At $4.19 a pound for hamburger, I won't buy it often.
I bet it was fantastic! Nothing enhances the taste of just about everything better than pork fat!
Just the idea of lean beef - then add fat...
My favorite recipe instructions;
1. Start with good beef.
2. Add lard!!!
3. Continue with whatever you are making....
Maybe it's just not for you.
Most people like bacon flavor, they add it to sandwiches, salads even martinis.
RM,... huh??
I am trying to say that pork fat rules!!!! To steal a quote from Emeril...it sounds great!! Is that more clear?
I reverted back to lard about 10 years ago. Immediately lost about 15 lbs. - then plateaued and haven't lost an ounce since - but lard is much better for anything that calls for oil/shortening. ANYTHING!!
And yes, those instructions are good ones!
I just find it ironic to start with lean beef, then add fat. I just go with the 70%... tallow isn't quite as flavorful as lard, but it ain't all bad!
It's about the same as watching people order a Big Mac meal with fries, and get a diet Coke.
Big Mac is a whole other thing...no pork, little beef, no flavor.
Now, the McDouble on the other hand...now that is what a slider is all about! Kind of like White Castle. Not this imitation stuff all the 'theme' restaurants are passing off.