Ordering Steak Online

[mojo]

I've a got an occasion coming up for which I would like to serve some premium dry aged steaks, not the type you can buy at the local grocery. I see a lot of options online and I was wondering if anyone on the board has tried ordering steaks online before and could make a recommendation? Also, has anyone tried Kobe steaks? I know the price is outrageous but I would love to give it a shot sometime.

Thanks

[Kosher Ham]

The Wagyu might be cheaper. Same cows just not Japanese.

Never ordered online for myself, I like to see and know what I am buying when it comes to food.

[mojo]

The Wagyu might be cheaper. Same cows just not Japanese.

Never ordered online for myself, I like to see and know what I am buying when it comes to food.

Yea...I agree. I'm just not aware of any place local that you can buy dry aged beef like what you would find in a high end steakhouse.

[Kosher Ham]

See if you can buy it from the steakhouse. I have done that before.

Years ago though, they might not do it these days with the health scares and liability.

[DCBnG21]

The whole foods by us (in New England) has all-natural dry-aged beef.

[HOF44]

Wegmans has good dry aged beef also.

[HOF44]

Don't know much about Roanoke. You might want to find a local butcher and ask him.

Harris Teeter has aged prime beef. At least the one in Rockville does, or did last time I was there.

Some Costcos have Prime beef.

Prime is good, but the dry aged is a whole other level. Thats the one that's really hard to find locally. Most steaks advertised as aged today are wet aged.

[addicted]

My families sent me Omaha Steaks for years. Great stuff

[mojo]

Don't know much about Roanoke. You might want to find a local butcher and ask him.

Harris Teeter has aged prime beef. At least the one in Rockville does, or did last time I was there.

Some Costcos have Prime beef.

Local butchers are becoming are going the way of bag phones but I do know one. Probably a good idea. I was looking at a place (lobel's of New York) online and for a 20 oz dry aged New York strip, they want $65 before tax. And I thought paying $55 at our local steak house was pricey. It might be cheaper just to take everybody out and save me the hassle of grilling.

[Toe Jam]

Local butchers are becoming are going the way of bag phones but I do know one. Probably a good idea. I was looking at a place (lobel's of New York) online and for a 20 oz dry aged New York strip, they want $65 before tax. And I thought paying $55 at our local steak house was pricey. It might be cheaper just to take everybody out and save me the hassle of grilling.

There are plenty of steakhouses here in Roanoke to take them to.

[mojo]

There are plenty of steakhouses here in Roanoke to take them to.

Honestly, I really only consider Frankie Rowlands downtown to be a true Steakhouse. Yea, we've got plenty of chain options which I enjoy but they're not in the same ballpark as far as quality of steak.

[earl]

a buddy and co worker of mine just started a meat distribution business here in the DC area. The washington post is doing a story on his business in the Food section of the feb 23rd edition of the post. they specialize in local, grass fed organic, dry aged meats. you can order pre-packaged boxes, special orders or a meat draft. the draft is typically bi weekly and you draft cuts of meat from one cow much like a fantasy football draft. check him out i believe this might be the solution you are looking for.

whitehousemeats.com

as for kobe. correct Wagyu is going to be cheaper (but not much). its the same process of feeding young cows sake to increase the fat contact (marble effect), but its just not done in kobe. much like sparkling wine vs. champaigne. and yes its very delicious, but i recommend getting it in a great restaurant vs. buying it. simply because i wouldn't know where to buy it and i'm not sure if i'd trust the distributor. if you go to a restaurant don't get a kobe burger, waste of money. also don't get some of the lower cuts of the cow. only get a thick filet, strip or at least rib eye to fully experience the difference. however if you actually go to japan most places only serve wagyu in a hot pot. thinly sliced and brought out raw to your table, along with a boiling hot bowl of herbs and broth to cook the meat in. the fat content in the meat makes the broth delicious. when i was in japan i had a real hard time finding a place that would sell me a steak of this very expensive meat. so oddly enough my best kobe experience wasn't in japan but in vegas.