Pellet Fan
Pellet Fan Performance Testing & Product Tests => Product Tests => Topic started by: Bentley on November 05, 2021, 01:51:42 PM
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The Omaha Meats have arrived and evaluation of the product will begin. I have tried to develop some criteria which we will apply to each sample and each producer. The criteria is as follows:
A. Objective Criteria
1. How the meat was packaged and whether it arrived fresh or frozen
2. Size of the piece of meat including measurements and weight
3. Price per item/ dollar per pound
4. Photos of meat in packaging, prior to cooking, during cook, after cook
5. All meats will be cooked on the Memphis Pro using the same pellets. Temperatures of the cook will be noted but will try for a medium rare on all
pieces. There will be no marinating of meats. Only salt and pepper will be used for seasoning
B. Subjective Criteria
1. Both Bentley and Kristin will taste test and offer opinions.
2. Tenderness will be graded on the following scale -- tough, slightly tough, slightly tender, tender, very tender
3. Taste will be graded on the following scale -- no discernable flavor, average flavor, good flavor, excellent flavor.
We understand our subjective criteria may not be the same as yours and so we may offer additional comments. We will also answer questions.
Arrived by FedEx. If I had not been in the garage working, would have never know it was here. No door bell, no text from FedEx, but I despise them as a company, so will move past that. No text or call from Omaha, even though a preceding email had told me to be prepared for a call. I do see that an email arrived 1:07pm, I guess about the time the package was delivered.
(https://i.imgur.com/c4B2O3oh.jpg)
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(https://i.imgur.com/3v4tEn7h.jpg)
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There was still dry ice in container. The meat is vac sealed and rock hard.
CFS
(https://i.imgur.com/TxrUh0Uh.jpg)
Top Sirloin
(https://i.imgur.com/rKXqP0zh.jpg)
Rib-Eye
(https://i.imgur.com/IaoKNich.jpg)
Flat Iron
(https://i.imgur.com/QjRaP3Ph.jpg)
Burger
(https://i.imgur.com/41M45Ynh.jpg)
(https://i.imgur.com/bQ48Ps9h.jpg)
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This will be dinner. When I 1st started opening boxes, here is the 1st cut I recognize, Tenderloin. Then I realized I did not order any Filet! All I will say is it is the most unique looking Rib-eye steak I have ever seen. The marbling looks like USDA Choice to me, maybe I am being unfair. Your thoughts?
(https://i.imgur.com/Zl2Q9Txh.jpg)
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I’ve read and heard about Omaha steaks for a long time. At one time there was an Omaha steak store near me….I can’t stand their meat. I’ve tried it more than once and it’s like, utility grade packaged fancy. Lipstick on a pig. I’m not dissing you, and maybe I was just unlucky….
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I have heard other comments like yours. We will see, it is the reason we are doing it as we have never had it and I want 1st hand knowledge. Kind of expensive knowledge for a Cheap Screw!
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I’ve not seen an extensive review, so I’m very interested in hearing your impressions. Keep posting pics and impressions of the meat….
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Rib-eye evaluation:
1. Arrived frozen and vac sealed, thawed for cooking. There were 4 pieces in the total order, but we are cooking 2 tonight.
2. One piece weighted 6.24 oz and the other 6.10 oz. They were each 1 3/4 inches tall and about 3 1/2 by 2 3/4 in width and length.
3. The rib-eyes were $66 for 4 steaks, $44 per pound, $16.50 per steak (if I have done my math correctly).
Kristin's comments:
1. The steak was tender.
2. The steak was well cooked, but had no discernable flavor. My mashed potatoes had more flavor.
3. I love rib-eye and have eaten a lot of it over the years. The flavor was very disappointing and about on par with an average cut from a supermarket. No one is missing anything by giving this cut by Omaha a pass.
Bent's comments:
Tender, trending to very.
No discernable flavor, no taste of a well marbled piece of meat. I would compare the flavor to a USDA Select. And my steak was heavy seasoned.
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Grilled on Memphis Pro, 550° turned 3 times @ 2 minute intervals, then pit set at 425° and steaks cook till IT of 135° and pulled. Screwed the Pooch on the 3rd turn!
(https://i.imgur.com/48eHqM5h.jpg)
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(https://i.imgur.com/CP1o0qLh.jpg)
(https://i.imgur.com/SmJJGZ7h.jpg)
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You can see the carry over. Should have pulled at 127°.
(https://i.imgur.com/tuWgXfDh.jpg)
(https://i.imgur.com/tR1hXLdh.jpg)
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They look good and juicy. :lick:
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Looks tasty!
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They were very juicy.
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Wonder if a marinade would add flavor?
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2. The steak was well cooked, but had no discernable flavor. My mashed potatoes had more flavor.
This is a classic. From what I have read, it is about what is expected of their meat.
Hopefully some of the other cuts will be more positive.
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For the price/lb. it should rub my feet before it is cooked! For me, meat at this price should not even need SnP...but you are right in the sense that the next time I eat the rib-eye, it will be steak Diane or will have a bearnaise sauce!
Wonder if a marinade would add flavor?
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In my opinion, if it is an outstanding piece of meat, it should taste good with no seasoning at all. I think you gave it a fair test adding just salt and pepper.
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I think most people, me included, are thinking they will have one of the best steaks they have ever eaten in their life for what they paid for meat from Omaha Steaks. If it is possible for one to not think about what they paid for the steak while they are eating it, I think it would rate better than steaks bought at most grocery stores. I can certainly understand the disappointment when you assess the value of what you have eaten versus the cost of what you have eaten.
To me a $66/# steak that you buy from the menu in a good steakhouse cooked at that price is so much better than what you get from Omaha Steaks. But, I if my memory serves me right, the Omaha Steaks are probably better tasting than what you get at Texas Roadhouse, Outback, or whatever your local chain steakhouse is named.
Omaha Steaks is about as good a marketing company as Bose speakers IMO.
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I have been to very few Steak Houses, High or Low end! My benchmark is a Steak I had with Larry & Brenda Hill in 2013 at the Old Homestead Steakhouse at Caesars in Las Vegas. It was $65 just for the Rib-eye, but as I said, best Steak I have ever eaten!
This Omaha Rib-eye was no where near as good as something you can get at any Costco!
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I haven't gotten Omaha steaks in a long time. I was so excited maybe 10 years ago when I ordered a bundle only to be really disappointed in the meat. I hope something that you bought ends up being enjoyable for you. I just hope as you order from these places you don't go broke before trying out the stuff from Snake River Farms. I really want to try a nice Wagyu cut or two, but I am so afraid of messing up such a beautiful piece of meat. I buy most of my meat at a tiny gas station / grocery store near my house. It is family owned and the groceries are expensive there, but they have pretty good meat prices and they sell enough meat out of this tiny store to have 5 full time butchers on staff.
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Snake River is up next!
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I have been to very few Steak Houses, High or Low end! My benchmark is a Steak I had with Larry & Brenda Hill in 2013 at the Old Homestead Steakhouse at Caesars in Las Vegas. It was $65 just for the Rib-eye, but as I said, best Steak I have ever eaten!
This Omaha Rib-eye was no where near as good as something you can get at any Costco!
I've been fortunate enough through my work experiences to have eaten at probably 20+ steak houses in Chicago and other places throughout the country. I don't eat at them often on my own money. But, I am a firm believer that paying that $65 for a steak is a much more enjoyable experience than paying $20-$30 for a steak at a national or regional restaurant. I think the Omaha Steaks are similar in taste and tenderness to what you would find at those $20-$30 places but the cost of the raw meat is 2x+ of those places so the value has never been there for me. Even places like the several steakhouses by Emeril, Shula's, etc are worth the money to me on someone else's dime or on a very special occasion.
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While no first hand experience I have heard favorable things about Creekstone Farms meat and Wild Fork foods too if you taste test more down the road.
https://www.creekstonefarms.com/
https://wildforkfoods.com/
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I appreciate the review. It meshes with what I have heard and know about them.
I have only had an Omaha rib-eye once. Several years ago I was invited to a cookout by someone who wanted to do something nice for my wife and I. Glen was a great guy with a big heart. If he liked something he would buy into it 100% and I think he bought into the Omaha marketing and sales pitch 110%! He often talked about how the cows were raised along with the quality and tenderness of the meat. I think he ordered them fairly often, even though he lived on a very limited fixed income.
The Omaha Steak Company was not selling him meat, they were selling him an image. He was probably their target customer because it didn't actually matter what the meat tasted like. He was not a coinsure, but because of what he beloved to be true he sure felt like one. To him it was the best steak on earth and there was no way you could ever tell him otherwise. Even though there were better steaks at a better price, there was no way to match the satisfaction he got from grilling those Omaha steaks. I felt fortunate to have shared that experience with him. He passed away not too long after we were over. His wife later told me it was his last time behind the grill. RIP Glen!
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Can you reuse the Styrofoam cooler? At least that's something, if you can. Never seen a round ribeye before....
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Bentley, with SRF you should order a couple Gold Ribeye Filets as they’ll be cut identical to the Omaha Steak you just ordered and a couple of the Prime full sized steaks under the Double D Ranch label…if you haven’t already decided exactly what to order. You experience with Omaha is about what I remember from 10-15 years ago when I tried it.
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Bentley - thanks for taking on this. I have always wondered about Omaha, but I won't anymore.
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n order to clarify folks, it was not $66 for one ribeye. It was 4 ribeyes for $66 or $16.50 for one ribeye, which is still plenty for one 6 oz piece of meat (comes out to $44 per pound). And I have eaten in a fair amount of steakhouses with clients -- Morton's, Ruth Chris's, Peter Luger, Nick & Steph, etc -- and this was near that level of tenderness, but not flavor.
We were gifted a wagyu brisket from Snake River Farms. I was not impressed.
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n order to clarify folks, it was not $66 for one ribeye. It was 4 ribeyes for $66 or $16.50 for one ribeye, which is still plenty for one 6 oz piece of meat (comes out to $44 per pound). And I have eaten in a fair amount of steakhouses with clients -- Morton's, Ruth Chris's, Peter Luger, Nick & Steph, etc -- and this was near that level of tenderness, but not flavor.
Thanks for clarifying the cost and your assessment of the tenderness.
I know you are attempting to have a controlled environment with your comparative evaluations. However, do you think if these Omaha Steaks were cooked in a different manner with different seasonings, butter in a pan, or with some sort of sauce, etc. that they may have had similar flavor to higher end steakhouses that you mentioned?
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n order to clarify folks, it was not $66 for one ribeye. It was 4 ribeyes for $66 or $16.50 for one ribeye, which is still plenty for one 6 oz piece of meat (comes out to $44 per pound). And I have eaten in a fair amount of steakhouses with clients -- Morton's, Ruth Chris's, Peter Luger, Nick & Steph, etc -- and this was near that level of tenderness, but not flavor.
Thanks for clarifying the cost and your assessment of the tenderness.
I know you are attempting to have a controlled environment with your comparative evaluations. However, do you think if these Omaha Steaks were cooked in a different manner with different seasonings, butter in a pan, or with some sort of sauce, etc. that they may have had similar flavor to higher end steakhouses that you mentioned?
We won't do it immediately, but Bent has mentioned that for the remaining two, he will maybe cook in a pan with butter. He then wants a sauce. I would just like to see if pan and butter would make a difference without a sauce. I mean, you can put a good sauce on cardboard and make it tasty, so not a fan of paying big prices for a piece of meat and then really just enjoying the sauce.
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That will be good to hear and see the results of that cook with butter and/or sauce.
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Yes, you can.
In all fairness to Omaha, I did not realize that the Rib-eyes I was ordering would be this way. They are called Omaha-Cut Ribeyes, there was a Rib-eye, but it was $79.99 for 4 and the ones I got were $66. So the Cheap Screw just assumed the would be the same, not quite fair to Omaha.
Intresting to know about SRF, would be good to compare.
Can you reuse the Styrofoam cooler? At least that's something, if you can. Never seen a round ribeye before....
Bentley, with SRF you should order a couple Gold Ribeye Filets as they’ll be cut identical to the Omaha Steak you just ordered...
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Will be the Chicken Fried Steak for dinner. Details to come. I will share that it says to cook in 400° oven. That is not happening. Will be Deep Fried in Peanut Oil. So if it come out bad, I will have to take partial blame for the cooking style, but CFS is not baked.
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I'm guessing they are going under the assumption that not everyone has a deep fryer, but does have a kitchen oven.
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Makes sense, but all I use is a 4qt sauce pan.
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Chicken Fried Steak evaluation:
1. Arrived frozen and sealed, it was not thawed for cooking. There were 4 pieces in the total order, but we are cooking 3 tonight.
2. The pieces weighted about 4.5 oz each. They were each 1/4 inches tall and about 4 by 5 1/2 in width and length.
3. The CFS were $15 for 4 steaks, $13.30 pound, $3.75 per steak (if I have done my math correctly).
Kristin's comments:
1. Bentley fried instead of baked, so a crispy outside and tender inside.
2. The CFS did have good flavor and was better than most restaurant CFS I have eaten, including at Goodson's Cafe in Houston.
3. Bentley made gravy and had on his. I had a little gravy on the side as I am not big on the gravy covering the CFS. The breading to meat was pretty decent and not over-powering. With that said, there was just too little meat in the CFS. They need to use a thicker cut of meat to make it something I would buy again.
Bent's comments:
Great breading, better then 95% of All CFS I have had. You would have ruined this by baking. Very tender, but to be expected.
Quite a peppery coating, I really enjoyed it. Good flavor stand alone, great w/gravy!
This was the best CFS I have had in VA and better then the Goodson Café North of Houston in 2012! This was better then 90% of every CFS I have ever had. Would it be that way coming out of an oven, no way I believe it would!
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Deep Fried in Peanut Oil @ 350° for 5 minutes from frozen state, turned once
Yes, you are correct, I went with the Petro Iron Skillet double order!
(https://i.imgur.com/w9WBMLPh.jpg)
(https://i.imgur.com/cKQF1i0h.jpg)
(https://i.imgur.com/8dRPleVh.jpg)
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This was flat out a great CFS! Hard to pull the trigger on it when you look at it as $14/lb, much easier when you say that was the best $3.50 CFS patty I have ever bought!
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I'm a CFS fan. Unfortunately, none of the places that I go to have it.
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I'm a CFS fan. Unfortunately, none of the places that I go to have it.
I am too, but I have a lot of options where I live now. In fact I had a chicken fried steak breakfast last weekend and it was real steak.
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(https://i.imgur.com/i735NIUh.jpg)
(https://i.imgur.com/GJyJev6h.jpg)
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(https://i.imgur.com/7nqeu8ih.jpg)
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Hamburger Patty evaluation:
1. Arrived frozen and sealed, it was not thawed for cooking. There were 4 pieces in the total order, but we are cooking 2 today.
2. The pieces weighted about 5oz each. They were each 1/4 inches tall and about 5 in patty.
3. These were included gratis with order.
Cooked on Lodge griddle at 450° fliped3 times and pulled at 140° IT. Only SnP for seasoning.
Kristin's comments:
1. It was tender and cooked well, but it is a burger.
2. I did not like the flavor at all, it was very off putting to me. Don't know how to even describe it.
3. It was very juicy, but I am not having another.
Bent's comments:
Very tender, but it is a burger.
Good flavor.
It was not really a special tasting burger. Not as if you had ground up a Prime Rib Roast. I would eat again, but would not buy them. No better then say a Members Mark from Sams.
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It will be Wed. before anymore beef cooking. Flat Iron & Sirloin left, any requests as to which one?
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Sirloin Supreme Steak evaluation:
1. Arrived frozen and sealed, thawed for cooking. There were 4 pieces in the total order, but we are cooking 3 tonight. They are represented to have been
aged at least 30 days and are the only product in our order which comes with a money back guarantee.
2. One piece weighted 5.86 oz, one was 6.14 oz and the last was 6.10 oz. They were each 1 1/2 thick, and about 1 1/2 by 6 inches width and length.
3. The sirloins were $54 for 4 steaks, $36 per pound, $13.50 per steak (if I have done my math correctly).
Kristin's comments:
1. The sirloin was somewhere between tender and very tender. Mine was cooked to a medium rare.
2. The flavor was good, maybe "good plus".
3. This is the best piece of meat I have tasted from the groupings so far. Given current beef prices, it is probably worth the $13.50 price tag.
Bent's comments:
I would rate it tender on edges to very tender in center.
I would say good flavor.
It was more tender then I thought a Sirloin would be, and I have always thought Sirloin has good flavor. This cut was more flavorful then the Rib-eye!
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Bentley,
Off topic, but what are the small pieces of fruit with your burger and chips?
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That's a good one W! I am assuming you are joking, they are cheese balls!
(https://i.imgur.com/nVOAGp6h.jpg)
(https://i.imgur.com/NIiBA33h.jpg)
(https://i.imgur.com/ZWwxPkSh.jpg)
(https://i.imgur.com/PMEObdKh.jpg)
(https://i.imgur.com/iEBU9RZh.jpg)
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Those look like tenderloin roasts that you would find on a pig.
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They reminded me of Country Ribs! Man, I hit the wall had on this meal, most is still on my plate!
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Aha, maybe time to get my eyes checked....
Aha, your last photo looks great
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One thing I have to say about this testing, you sure are eating good!
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Ok the final cut. The Flat Iron. 6.03 & 5.87oz. respectively. Kristin will come in with the rest of the data and insert in here later. I am also going to cook a 6.4oz USDA Select Strip from Restaurant Depot that has been Wet Aging since 11/1/21. I want to see the comparison between $8.71/lb and a $30/lb piece of meat.
(https://i.imgur.com/q0RShcPh.jpg)
(https://i.imgur.com/6AID1Jwh.jpg)
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1st photo USDA Select Strip in back, Flat Iron in front. 2nd & 3rd photo Strip L, Flat Iron R.
Bent's comments:
I would rate it tender to very tender.
I would say average flavor. You needed salt n pepper to make it flavorful.
(https://i.imgur.com/SuwvC1ch.jpg)
(https://i.imgur.com/ucHb6X7h.jpg)
(https://i.imgur.com/8Rri9eHh.jpg)
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All done. I want you all to know that I did not doubt those that felt this meat was way over priced for the money. I just wanted 1st hand experience.
You have a piece of USDA Select Strip Steak from Restaurant Depot that is on the bargain table for $6.54/lb. and even regular price is $8.71. Wet aged 2 weeks, but the Omaha says it is at least 28 day aged, that is better then any of the beef from Omaha.
I do not say this to belittle the company, it is hard to run a business, and this is a family business. I wish them no ill will, but this is not even supermarket beef. Restaurant Depot and Costco are far superior at 1/2 to 2/3 the cost depending on the economy. I thank you all for participating with us.
I am glad this was done 1st. Can't imagine having had a bunch of quality tasting beef and end with this. Will probably be next year before I get to the SRF.
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"Just when I thought I was out, they pull me back in!" Michael Corleone
JD just sent me a code for 25% off Certified Piedmontese Real Nebraska Beef...so being Bentley I said this is BS and went to set up and order, expecting when I got to check out and put in the code it would say all discounts have all ready been applied! It did not, so they had me! So 2 10oz. Boneless Ribeye Steaks, 1 28oz. T-Bone, 2 10oz New York Strip & 4lbs. of Complimentary Stew Beef will be on there way 12/19/21. Figured we could have it over Christmas time.
Sorry folks who were waiting on SRF...it appears that wont happen till we get back from the West Coast trip in Feb!
No more lesser cuts either. Rib-eye, T-Bone, Tenderloin or Strip from here on out!
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Bentley,
Off topic, but what are the small pieces of fruit with your burger and chips?
Looks like Cheeto style cheese puffs to me.
And the burger thing, rule of thumb is 80/20, and don’t smash out the flavor….unless you are doing smash burgers….but that’s a whole other bird
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80/20 is for a healthy cheeseburger...I want 70/30 minimum!
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I want to taste it, but not have it shrink too much…I agree 70/30 has more flavor, but shrinks to much for me
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Add more beef! 5oz patty seems just about perfect for my needs!