Steaks?

Where is the best place to buy the choicest cuts of beef in Chicago? Also, does anyone know a place that regularly stocks hangar steaks? Thanks.

Don't restaurants usually get the pick of the choicest cuts before, if ever, it is made available to the public?
I'm not really sure on this one, but I do know that most meat markets (Paulina, Gepperths) do not carry the choicest cuts all the time.

Anyone else know about this?

Most of what I've seen at Paulina Market has been Choice (that's the second, after Prime, right?). They do occasionally carry Prime wet-aged cryovac-sealed beef, but I haven't noticed that in their freezers in a while.

I asked them once specifically about hangar steak, and they said they get too little call for it from retail customers, so they typically sell it to commercial customers. I can't quite figure out why that doesn't quite ring right to me, but if they weren't going to sell it to me, they weren't going to sell it to me. On the other hand, I have seen it at Fox & Obel in Streeterville. You might want to call to see if it's available and what they're charging.

It is true that restaurants, as the best individual customers, get the best cuts and pretty much snap up all the Prime. However, a good butcher shop like Paulina gets a caliber of Choice meat that's closer to Prime than a lot of the Choice elsewhere is to it. I stopped buying steaks anywhere but Paulina a long time ago; their expertise and selection is well worth rewarding.

I just finished a grilled ribeye from Dominicks, their new "ranchers reserve," that was excellent. This is the fourth time I have had the RR, and I am amazed at how good it is. I only bought it at first because at $5/lb on sale, it feeds a family of 5 cheaply. I dont know if they are selling a better cut to tease us into it, but this supposedly select meat is better than their certified angus, which is "top choice," the same stuff that the butcher shops sell.
I believe that there are basically 2 styles of beef. there is generic, corn-fed beef, that works well when you add flavoring to it. (tonight, I used a roasted garlic powder, ground chipotle, salt dry rub). with this kind of beef, and it is 98% of beef on the market, you are simply paying for marbling, i.e., tenderness. you can buy select, choice, or prime, but it is basically the same concept. Much of this beef, and all of the branded (ranchers reserve, certified angus, etc.), is wet aged in the cryovac packages before it is cut. To get a really strong beef flavor, you have to go with free-range, grass fed beef, which is usually much tougher, and priced close to prime. I find that I am usually unhappy with grass fed beef.
I feel a little odd recommending a product form Dominicks (and maybe the butchers at the Bannockburn store where I shop do a better job than others), but the Ranchers reserve has really impressed me. You do need to be selective about which steaks you pick, but for the price, and even compared to stuff twice the price, it is good.
-WillG

Grass fed from Australia is available fairly reasonably at Trader Joe's. I find it too strong for steaks, I'm used to the taste of corn fed steak even though I know all the arguments against it, but I like the burgers.

It's pricey, but Fox & Obel has outstanding meat. They regularly carry dry aged prime cuts such as ribeyes and strip and you can order a dry aged filet mignon that is out of this world, providing flavor to even the most flavorless of cuts. I don't think they carry hangar regularly, but I have bought them.

Frankly, when I know in advance that I'm going to be cooking beef, I typically order from Niman Ranch. Everything that I have ordered from there has been outstanding, including the pork belly my husband and I smoked this weekend.

I guess I eat a lot ofr beef.

Whole Foods on Ashland carries a really nice selection of prime beef. It's not aged. But, its very well marbled and flavorful. Usually, they have one or two cuts (a porterhouse and a strip) available.

Treasure Island on Broadway almost always has a wet aged porterhouse in its meat case and will cut steaks to order if you have the desire to creat a Gibson's like sliced porterhouse with a litlle fresh summer tomato and onion salad for friends and family. Its quality has never let me down.

I have a beef with Paulina and its that they freeze their prime beef cuts thus depriving them of the natural aging process that takes place if the beef is refrigerated.

I have also tried "Ranchers reserve" and while I found it tender I also found it flavorless (not a good quality of a rib eye) leading me to believe that it may derive its tenderness from some kind of brining or tenderizing process.

It's pricey ($28/lb +) but I'd second MAG on Fox and Obel. They have Prime steak that's dry-aged in house. We've gotten strip steaks from there twice now and they were extremely tender and very flavorful - as good and in some cases better than what we've had at steakhouses such as Morton's, Ruths Chris etc.

Now, forgive me for being ignorant on such a subject, but am I correct in thinking that a dry-ageing process is comprised of hanging the beef in a refrigerated storage area for around a month in order that its flavors can intensify?
Or is there some form of chemical or factor of ageing involved in this process?

I am not sure of the particulars, but it does in fact involve hanging or storing the meat in certain temperature conditions (refrigerated) for a certain number of days to both let moisture evaporate out of the meat and allow enzymes within the meat to break down muscle fibers - hence the flavor and tenderness. Not sure the exact process but you can search on the web and find many suggestions. I am intensely curious about trying it at home but won't be able to try it until we get that second fridge.

Dry-aging at home is far simpler than you'd think. Alton Brown's instructions will show you the way:

http://www.foodtv.com/food/recipes/reci ... 72,00.html

AB only dry ages for a few days, just to very slightly develop the flavor. meat that is dry aged for steakhouses/premium butchers is usually aged for 3 weeks at a minimum, and up to two months.

The reason AB only does a few days is that you need very specific conditions for proper dry aging, and the hardest to reproduce is proper airflow. The meat is aged at between 35 and 38 degrees fahrenheit, and about 50-60% humidity.

So yes, you can do basic dry aging at home, but it's not particularly easy..

-ed

I haven't tried to Paulina yet, but for well-priced beef, Costco is hard to beat. I like to dry age (Alton Brown's method) for a day or two if I have time, if not they are great as is. I don't know about the new Dominick's Rancher's Reserve stuff, but typically grocery stores only have Select meat, not Choice. Costco meat is Choice.

All Seafood in Woodstock also carries prime beef. I have ordered it for overnight delivery and was very pleased. Those of you close by can pick it up at their retail store.


All Seafood
673 S. Eastwood Drive Woodstock, IL 60098
Phone: (815) 337-4028
Fax: (815) 337-4029
www.seafoodbynet.com

All Seafood in Woodstock also carries prime beef. I have ordered it for overnight delivery and was very pleased. Those of you close by can pick it up at their retail store.


All Seafood
673 S. Eastwood Drive Woodstock, IL 60098
Phone: (815) 337-4028
Fax: (815) 337-4029
www.seafoodbynet.com

the following is posted by ed (home for the evening):

no one has yet noted gary wiviott's favorite place (that I know of) for prime steaks: Devon Ave. Meats. We roasted a prime rib (dry aged) from them for christmas and it was, to put it mildly, spectacular. And, at about $10/lb, an incredible bargain.

I'll also toss in a heads up for Joseph's Finest Meats, which is only a brief jaunt from Caputo's. I had some wonderful prime strip steaks from there.

Devon Avenue Meats
800 Devon Ave
Park Ridge, IL 60068
(847) 825-0478

Joseph's Finest Meats
7100 W Addison St
Chicago, IL 60634
(773) 736-3766

Fox and Obel does carry hangar steak at about $10/pound. Very tasty with a marinade of worcestershire sauce, one white onion and cappers.

Abraus wrote:Where is the best place to buy the choicest cuts of beef in Chicago?

Abraus,

My current favorite, as Ann F mentioned, is Devon Ave Meats. I've included a few other places for prime beef.

Enjoy,
Gary
--

Devon Avenue Meats
800 Devon Ave
Park Ridge, IL 60068
847-825-0478
(Inside Morningfield's grocery)
Full Service Butcher
Prime Dry Aged Beef

Big Apple Market
2345 N Clark St
Chicago, IL 60614
773-880-5800
Full Service Butcher
Prime Dry Aged Beef

Bornhofen's Meat Market
6155 N Broadway St
Chicago, IL 60660
773-764-0714
Full Service Butcher
Prime Dry Aged Beef

Paulina Market
3501 N Lincoln Ave
Chicago, IL 60657
773-248-6272
Prime and Choice meats
German style sausage
Smoked meats
Full Service Butcher

Fox and Obel
401 E. Illinois Street
Chicago, IL 60611
312-410-7301
Prime Dry Aged Beef
Full Service Butcher
Fresh duck, foie gras etc.

Schmeisser's Home Made Sausage
7649 N Milwaukee Ave
Niles, IL 60714
847- 967-8995
Good sausages
Fair to good butcher
Dry aged prime

Gepperth's Meat Market
1964 N Halsted St
Chicago, IL 60614-5009
(773) 549-3883
Personal service. They do their own smoking.

Orchard Prime Meats
133 W Main
Cary, IL 60013
847-639-3991
Prime Meat/Dry age
Prime brisket for BBQ/Dry Age
Place Dale G of the BBQ List goes.
I90 West/Barrington Rd (N)(R) Route-14/NW Highway (NW)(L)
10-miles, past the Fox River. To Main St. in Cary.
Spoke to Rich, John waits on Dale G (He brought them brisket)

Whole Foods
50 W Huron St
Chicago, IL 60610
312-932-9600
Some prime, though most W Foods don't carry prime or only have it frozen.
fresh foie gras

Zier's Prime Meats
813 Ridge
Wilmette, IL 60091
Telephone (847) 251 4000

Main St Kosher Meat & Poultry
4004 Main St
Skokie, IL 60076
847-677-5188
Poultry, including capons.
Kishka

Ebner's Meat Market (Kosher)
Famous for our kishke and kievs
2649 W Devon Ave
Chicago, IL 60659
773-764-1446
773-274-0430
Milton Ebner (Owner)
Almost always has fresh, never frozen, kosher capon

G Wiv wrote:Main St Kosher Meat & Poultry
4004 Main St
Skokie, IL 60076
847-677-5188
Poultry, including capons.
Kishka

Ebner's Meat Market (Kosher)
Famous for our kishke and kievs
2649 W Devon Ave
Chicago, IL 60659
773-764-1446
773-274-0430
Milton Ebner (Owner)
Almost always has fresh, never frozen, kosher capon

Mr. Clams,

Can either of these places supply kosher brisket suitable for BBQing?

stevez wrote:
Mr. Clams,

Can either of these places supply kosher brisket suitable for BBQing?

Z Man,

With advance notice I would think yes, though I would have to call and ask. Of course both places sell brisket but, as you know, a trimmed brisket flat, which is so wonderful braised Jewish Grandmother style (at least it is in the style of my Jewish grandmother) will turn to shoe leather in the low and slow environment of a smoker.

Frankly the only places I know that sell reasonably priced (non kosher) Packer cut brisket (point/flat/1/4-inch fat cap) do not sell to the general public.

Enjoy,
Gary

Out here in the suburbs, I've been fairly happy with Ascot Meats in (I think) Mount Prospect. They have choice and prime steaks. I usually get the strip steaks or filets mignons (sp?). They age them for a while, not very long I think. I only buy steaks there, though. The other stuff they have doesn't look that interesting.

The retail sources for meat in my area are mediocre at best, so I have set-up accounts for myself at a number of restaurant supply companies where I get awesome meat and other goodies at wholesale prices. They don't care that I'm not a business as long as I pay sales tax(food is taxed in my state), don't ask for credit, and order by the box. So I have a big freezer and also have a number of friends that join me ordering so we split up the boxes.

Thanks for the tips on Bornhofen's. Went in there today and it was a great experience. Super-nice, helpful guys, and the meat looks great. Can't wait to cook it up tonight.

I live right by Bornhofen's and I'm very happy with them. I went in there the other day and told them that I wanted to make beef stew but didn't know how. They gave me everything I needed and told me how to do it. It was easy and way better than mom used to make...shhhhh.

I also like to go there to support local business. There's nothing like having a neighborhood butcher.

I also forgot to mention that I put dry rub on steaks I get from Bornhofen's and they melt in your mouth. Bornhofen's meat doesn't really need it but I'm addicted to the stuff.
The rub is from The Salt Lick in Austin TX. I think you can order it off their web site but I believe you would have to order a case (which would last you a lifetime, but it would make good gifts).
http://saltlickbbq.com/

It's just salt, pepper and hot pepper. If I can figure out the correct proportions I'll just make it at home.

I'll throw my vote in for Bornhofen's as well. They sell Prime and will cut to order. I've gotten great Porterhouses from them. I like them cut a bit thicker than what they keep in the case and they are more than willing to oblige.
I also get a lot of be beef from Costco. Now that I've got a second freezer & a Food Saver, I've been stocking up.

Thanks for the reports on Bornhofen's -- since it's a relatively short walk away I'll look forward to stopping by tomorrow.

FWIW, I just picked up a few prime ribeyes at Paulina.

For some time now, Paulina has carried fresh, never frozen prime ribeyes and strips from a smallish packer in Aurora (Aurora Black Angus, according to the not-completely-sure Harry Reems look-alike butcher at Paulina, a very cool Chicago character who could be the next Denis Farina). They apparently looked for a long time, declining to carry prime from the large national packers. The prime steaks are displayed in the "money" case near the register, along with other star products such as the smoked and peppered pork loins.

Anyway, this is the most complete and uniform marbling I have seen in a retail steak in Chicago. The steaks were very good, particularly the "tails" which were, to me, about as good as red meat gets. My only complaint would be that these steaks border on too soft and buttery, if that can be a complaint about prime meat. I've heard steak lovers complain that Kobe goes too far, and these steaks might be in the same neighborhood. $22 /# butter. Next time I might try the strips, which I'm sure have more backbone. Because I don't have a 1000 degree broiler at home, I am not sure that I can justify buing such steaks at 22 bucks a pound for home use. I can't help feeling that I'm better off paying slightly more (not much, really) for steak at one of Chicago's finest, albeit overpaying severely for wine. Maybe next time I will use the meat for something like shabu-shabu, where I can barely heat a thin slice, which might do the meat better justice. Or maybe I'll build the pizza oven/tandoor/steak broiler/smelter I've been dreaming about.

BTW, Paulina is, as always, a great store. Anyone who needs a fine Smithfield VA ham (Williamsburg brand, IIRC) can get it for 5 bucks a pound for whole hams. Rabbits, game birds, ground veal, etc., etc. They have most everything or can get it. I'm really enjoying the dry linguica right now. Not dissimilar to Spanish chorizo or Hungarian, but with a strong oregano element that makes it unique. (They also have a Spanish chorizo that is not Palacios brand, though I'll be surprised if the more industrial looking link from Madrid is as good as the rustic, Rioja Palacios).

FWIW, I just picked up a few prime ribeyes at Paulina.

For some time now, Paulina has carried fresh, never frozen prime ribeyes and strips from a smallish packer in Aurora (Aurora Black Angus, according to the not-completely-sure Harry Reems look-alike butcher at Paulina, a very cool Chicago character who could be the next Denis Farina). They apparently looked for a long time, declining to carry prime from the large national packers. The prime steaks are displayed in the "money" case near the register, along with other star products such as the smoked and peppered pork loins.

Anyway, this is the most complete and uniform marbling I have seen in a retail steak in Chicago. The steaks were very good, particularly the "tails" which were, to me, about as good as red meat gets. My only complaint would be that these steaks border on too soft and buttery, if that can be a complaint about prime meat. I've heard steak lovers complain that Kobe goes too far, and these steaks might be in the same neighborhood. $22 /# butter. Next time I might try the strips, which I'm sure have more backbone. Because I don't have a 1000 degree broiler at home, I am not sure that I can justify buying such steaks at 22 bucks a pound for home use. I can't help feeling that I'm better off paying slighly more (not much, really) for steak at one of Chicago's finest, albeit overpaying severely for wine. Maybe next time I will use the meat for something like shabu-shabu, where I can barely heat a thin slice, which might do the meat better justice. Or maybe I'll build the pizza oven/tandoor/steak broiler/smelter I've been dreaming about.

BTW, Paulina is, as always, a great store. Anyone who needs a fine Smithfield VA ham (Williamsburg brand, IIRC) can get it for 5 buck a pound for whole hams. Rabbits, game birds, ground veal, etc., etc. They have most everything or can get it. I'm really enjoying the dry linguica right now. Not dissimilar to Spanish chorizo or Hungarian, but with a strong oregano element that makes it unique. (They also have Spanish chorizo that is not Palacios brand, though I'll be surprised if the more industrial looking link from Madrid is as good as the rustic, Rioja Palacios).