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Allen Brothers Steak
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Thatgrimguy
Posts: 4,729
I was thinking about ordering a few specialty dry aged steaks from here. But before I drop some pretty serious coin I wanted to know the general consensus on buying from places like this. I don't have any high end butchers that I know of where I can get bone in rib roasts and dry aged steaks locally.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Comments
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I'd like to hear some feedback/review on this as well. Bump to the top...In Manchester, TNVol For Life!
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I've had Allen Bros steaks before and while they are very, very good. They are not worth the outrageous prices that I can see online. I would seek out a local butcher and give them a shot and absent that maybe try a high-end steakhouse and see if they would part with any of the goods. That's just my two cents.Firing up the BGE in Covington, GA
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never mail ordered from the meat house but have gone to several, 45 day dry aged ribeye, porterhouse, and strip, eally good stuff and more affordable, usually around 20 or so a pound. might be one in your area, they are growing fast and adding new stores
http://www.themeathouse.com/locations.aspx
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dr. BBQ says they are the real deal, unlike Omaha steaks. I've ordered some and I liked them, but I agree, for my tastebuds' abilities, I don't think I am appreciating them enough to justify the cost. They often have a special where you can get some extra product if you spend a certain amount, so that can take some of the sting out of it. But I'd say if you can appreciate really fine meat, this is really fine meat. Only you can say if it is worth the price to you.
The Naked Whiz -
I bought a package deal for my father a few years ago and got a couple of prime NY strips out of the pack. Great steak!! Having said that I haven't bought any more. I look at it as a special occasion splurge.
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I haven't had them but I agree the prices seem outrageous. $200 for 4 18 oz steaks is $44.44 per lb. $-)Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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http://www.yougrill.com/index.php
These are also great but pricey. The best sirloin I have ever had. I've never bought them for myself because of the price - but I have given them and received them as gifts. The recipients are always extremely grateful.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Can't be better than DIY dry age. $15/lb for Prime quality Rib Eye at Costco.
Small & Large BGE
Nashville, TN
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get a rib roast from the grocery store, unwrap it and throw it in the fridge for 4-5 weeks. I do it all the time. actually have a few bone-in ribeyes vacuum sealed in the fridge right now wet aging. got em from publix about 5 weeks ago I believe. they'll get cooked this weekend.
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@LBC_Dawg , I'm intrigued. Do you have to cut any *nasties* off the outside after 4-5 weeks? Care to do a write-up on your whole process? I know I'm really interested in your method.I cook. I eat. I repeat. Thornville, Ohio
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Hibby said:@LBC_Dawg , I'm intrigued. Do you have to cut any *nasties* off the outside after 4-5 weeks? Care to do a write-up on your whole process? I know I'm really interested in your method.
______________________________________________I love lamp.. -
@nolaegghead Do you know of any good butchers in the NOLA area that have dry aged ribeyes? It's only an hour or so drive.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Hibby said:@LBC_Dawg , I'm intrigued. Do you have to cut any *nasties* off the outside after 4-5 weeks? Care to do a write-up on your whole process? I know I'm really interested in your method.
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Thatgrimguy said:@nolaegghead Do you know of any good butchers in the NOLA area that have dry aged ribeyes? It's only an hour or so drive.
The Rouses in the old Cadillac dealership in the warehouse district carries dry aged beef. There's a butcher on Baronne St called Cleaver and Co that has good locally raised meats. Rare Cuts is a good source - one on Magazine near Whole Foods and another on Citrus in Harahan, although the meat is not local, it's high quality. Langensteins on Old Metairie road has a good butcher - you can get just about anything there. Dorignacs on Vets has good meats. They're about to open our first Costco around I10 and Carrollton. Zuppardos on vets has some good meats too.
______________________________________________I love lamp.. -
nolaegghead said:Thatgrimguy said:@nolaegghead Do you know of any good butchers in the NOLA area that have dry aged ribeyes? It's only an hour or so drive.
The Rouses in the old Cadillac dealership in the warehouse district carries dry aged beef. There's a butcher on Baronne St called Cleaver and Co that has good locally raised meats. Rare Cuts is a good source - one on Magazine near Whole Foods and another on Citrus in Harahan, although the meat is not local, it's high quality. Langensteins on Old Metairie road has a good butcher - you can get just about anything there. Dorignacs on Vets has good meats. They're about to open our first Costco around I10 and Carrollton. Zuppardos on vets has some good meats too."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
@NEWB_IN_NOLA Hey Philip, if you happen to go to Algiers in the near future, give me a call and I'll hook you up with some home made smoked and cured andouille.
The Costco will probably have the same stuff as the one I'm familiar with in San Antonio by my mom's place....as I recall, they have a lot of Choice and the butts don't have bones. We're going to join...try to shop in New Orleans over Jefferson when we have the choice.
______________________________________________I love lamp.. -
Thatgrimguy said:I was thinking about ordering a few specialty dry aged steaks from here. But before I drop some pretty serious coin I wanted to know the general consensus on buying from places like this. I don't have any high end butchers that I know of where I can get bone in rib roasts and dry aged steaks locally.LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
LBC Dawg said:Hibby said:@LBC_Dawg , I'm intrigued. Do you have to cut any *nasties* off the outside after 4-5 weeks? Care to do a write-up on your whole process? I know I'm really interested in your method.
This would seem to be another excellent reason to buy a used beer ridge for the garage.It's an obsession, but it's pleasin'
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