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Chicago Steak Company

WoodbutcherWoodbutcher Posts: 1,004
edited 1:51AM in EggHead Forum
A friend of mine sent me a link to Chicago Steak Co.
http://www.mychicagosteak.com/?gclid=CL7-nL_c_ZcCFQrAGgod2CXvDg
They advertise that all of their steaks are aged 28 days. Prices look pretty expensive but then I've never bought aged beef.
If anyone has had experience with them I would appreciate any feedback.
TIA,

Dale
Lancaster, PA

Comments

  • reelgemreelgem Posts: 4,256
    I've never dealt with Chicago Steak Company but if you're going spend that kind of money your best bet would be Allen Bros. www.allenbrothers.com
    Have bought from them and they are world renowned. They're located in Chicago.
  • fishlessmanfishlessman Posts: 22,859
    i would recommend the meat house, the meat is dry aged 45 days. ribeyes are the way to go with dry aged meat
    http://www.themeathouse.com/shop/viewPrd.asp?idcategory=4&idproduct=86
    your better splitting one big steak than cooking two smaller ones and these steaks are much more filling than regular steaks
  • WoodbutcherWoodbutcher Posts: 1,004
    I'll be sure to check them out.
    Fishlessman, I wanted to thank you for a recommendation that I got from RTD for Bernard Clayton's bread book. He told me that you were his source.
  • stikestike Posts: 15,597
    i quintuple that recommendation. as well as the idea that with aged, the rib eye is the one with most payoff.

    28 days is far better than 14 or 21 day aged. but it wasn't until i had a 45 day aged steak from the Meat House that I (figuratively) wet my pants....

    I was in their shop the other day and confirmed that, yes, they ship, and the price is 19.99 a pound for 45-day USDA Prime. The only premium you pay when ordering online is for shipping.
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 22,859
    thats what we do, pass on info, i believe old dave recommended the book to me.
  • WoodbutcherWoodbutcher Posts: 1,004
    Thanks Stike, I guess I'm going to splurge and try it. Maybe then I'll understand the difference. If you had to choose between 45 day dry aged choice or non-aged prime what would you pick?
  • stikestike Posts: 15,597
    i would go with the aged....
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 22,859
    becareful cooking it, it seems to cook in half the time so temps can get away from you. for what its worth i would rather eat a top choice ribeye over a prime ribeye if its not aged.
  • reelgemreelgem Posts: 4,256
    That's really interesting fishless. I learn so much on this forum.
  • WoodbutcherWoodbutcher Posts: 1,004
    I guess I'll be getting some aged ribeye's. I'll take lots of pictures. :cheer:
  • RRPRRP Posts: 21,915
    I'm interested, but confused - I'm seeing different prices but little description. Where do you see the number of days aged on their site?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • WoodbutcherWoodbutcher Posts: 1,004
    They don't state the grade as prime either. I would think that days aged and the grade would be two important items to advertise.
  • stikestike Posts: 15,597
    they are much firmer to begin with, and having less water i think also contributes to their quicker cooking.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    i buy it in their store. better to call and talk to a human.
    i believe it's top choice. always 45 days aged.
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 22,859
    i go into the store occasionally, its 45 day old stuff. they cut while i wait which is nice because you get it cut to the right thickness from the end you want
  • stikestike Posts: 15,597
    yeeee-OW.

    they are 40 bucks a pound. any idea how long they age? i never found anyone that went over 28 days (aside from the Meat House).

    Allen Bros is prime, i see. but double the price. ouch-a-rama

    would hurt less if they weren't just 21 day aged. maybe i'll call
    ed egli avea del cul fatto trombetta -Dante
  • WoodbutcherWoodbutcher Posts: 1,004
    Stike - I'll let you try the $40lb stuff and compare it to the Meat House. :) I'll trust your opinion.
  • stikestike Posts: 15,597
    that 45 day stuff tastes like something totally different than meat... hahaha

    holy cr^p, it's good
    ed egli avea del cul fatto trombetta -Dante
  • WoodbutcherWoodbutcher Posts: 1,004
    Okay I'm convinced. Now if I could only get some Bomba!
  • stikestike Posts: 15,597
    just to tempt you...
    here's an old favorite pic of mine. rib eye, 45 days.

    mauditebeerandribeye.jpg
    ed egli avea del cul fatto trombetta -Dante
  • WoodbutcherWoodbutcher Posts: 1,004
    Oh yea, that looks great! They sell the bone in steaks as cowboy steaks but they are 2lbs each. That's almost enough for 3 people. I think I'll stick with the 12 oz boneless.
  • stikestike Posts: 15,597
    like fishless says, for two people, one is enough...
    ed egli avea del cul fatto trombetta -Dante
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