Noah's Ultimate Red Meat Thread

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Jman said:
Interesting. I've stuck pretty much to Whole Foods, Fresh Direct, and then Shop Rite as the #1, #2, and #3 sources. Shop Rite is the store most frequently listed on the CAB site among the big chains, so looks like they simply buy better beef.

By the way, not sure who you hook up with professionally, but Fresh Direct is getting more and more of my business--they are on the way up. Do you sell to them?
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Just to make everything clear on CAB....

Any meat that is actually CAB will always be marked as such - either with a sticker or on the label.......not all of the stores listed actually buy all CAB items, some of them either buy one cheap item like hotdogs or buy CAB on occasion.

There is not enough CAB in the market to supply all these stores....

Fresh Direct - not too familiar with them...
 
Noah said:
it will depend on what they are buying - it could only be a CAB hotdog or some other CAB item......also depends on location.

These are the CAB licensed retailers, it doesn't mean that all of their beef is CAB or any of it for that matter....
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I was wondering.. because one of the Piggly Wiggly stores listed only sells Ghetto meat. Stuff like a 20 pack of hog knuckles... or brains... or horse livers... or chickens feet.. turkey necks... or unidentifiable parts and pieces. Come to think of it, I do not think they even sell "steaks".
 
beaufort-fj60 said:
I was wondering.. because one of the Piggly Wiggly stores listed only sells Ghetto meat. Stuff like a 20 pack of hog knuckles... or brains... or horse livers... or chickens feet.. turkey necks... or unidentifiable parts and pieces. Come to think of it, I do not think they even sell "steaks".
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Piggly Wiggly does buy CAB, but not all of them. In fact PG was the first retailer to sign up to sell it....
 
Noah said:
Just to make everything clear on CAB....

Any meat that is actually CAB will always be marked as such - either with a sticker or on the label.......not all of the stores listed actually buy all CAB items, some of them either buy one cheap item like hotdogs or buy CAB on occasion.

There is not enough CAB in the market to supply all these stores....

Fresh Direct - not too familiar with them...
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I know, I just think that if a chain is going high end, they will make a matching investment in protecting their line from spoilage, etc. Shop Rite's meat department is head and shoulders above the other big chains in my area.

Fresh Direct (http://www.freshdirect.com/index.jsp) is a deliver-only online supermarket in the NYC area (home base is in Queens). LOTS of folks in my hood use them because (1) they pride themselves in assembling an inventory of top end products, whether it's artisanal cheeses, beef, or whatever and (2) folks can shop on line and have the stuff delivered to their door. Their warehouses and trucks are all refrigerated, so nothing spoils.
 
mot said:
Question for Noah, when I tried to have people in the meat department at grocery stores cut the meat REALLY thin for "yakiniku" (Korean BBQ) they just could not slice them thin enough.

Is there anything I can tell them as to how they should slice them; freezing or prepping before slicing, etc... or just try to do it at home?
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You don't have any Korean grocery stores in Japan??????????:confused:

Heck here in VA if I buy beef its there as opposed to American chains cause they do a better job. The job they do on their own cuts or type of meats is phenomenal. I would think Japan would easily be able to offer similar wouldn't they. Thats damn perplexing.

Most of my beef is grown on premisis and cut and aged to spec.

Noah said:
hummmm...how thin do you want it, just above shaven?

What i would do is tell them to put it on a slicer - they prolly dont want to do that b/c they would have to wash it afterwards....

You can buy a really nice slicing knife that is usually used in Japan to cut - you would look for a knife that is long so you only have one direction of motion - when you get into a "sawing" motion your beef will fall apart.
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Slicer is how its usually done.

My wife is the Korean beef/port guru...............:grinpimp:

As was her grandmother and grandfather before her.:cool:
 
I gots a question for ya brotha. Just cause I want to compare notes.

This is a serious question I'm not trying to be a pain.

If you where gonna send in instructions for a half of beef for your own consumption how would you break it down? i.e. cuts, thickness, weight, etc for a family of 4 such as you have and I do as well?
 
reffug said:
I gots a question for ya brotha. Just cause I want to compare notes.

This is a serious question I'm not trying to be a pain.

If you where gonna send in instructions for a half of beef for your own consumption how would you break it down? i.e. cuts, thickness, weight, etc for a family of 4 such as you have and I do as well?
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x2! Becuase half a beef out here in CO is a deal!
 
stinkyfj60 said:
x2! Becuase half a beef out here in CO is a deal!
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What are you paying for a hanging half out there Stink? What size i.e. hanging weight?

Is it angus, hereford, what???????????

Just curious wanna compare to what is charged out here on average.

Oh also is it grain finished? (even though that should be a given)
 
What do you know about Flatiron Steak (aka Top Blade Steak)?

I have been purchasing those and have found them to be surprisingly tender and flavorful. Our local Dillons has them relatively cheap.
 
Noah, what is the quality level of Hebrew national hotdogs? overall compared to the other options....and vs say the CAB dogs you have been referenncing. In the commertials they say the only use that one part of muscle....is it the good part? etc. thanks
 
What is the deciding factor or difference between what quality or types of beef makes it into hot dogs and what goes into dog food?
 
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