I sent them a note about mine. Rather than asking them to do anything initially, I just asked if this was normal. This was their response. Good to hear it’s not normal. I shot them a note back and asked what we can do about the ones I received. Will report back what they offer. My definitely isn’t to give them a hard time
Good afternoon Mr. xxxxx, This isn’t normal at all. We are in discussions with our fulfillment center the root cause for this freezer burn and how these cuts made it into your package.
Got my order today it was supposed to deliver yesterday. Everything was thawed, but still plenty cold, so no safety issue. It did result in a mad scramble to make room in the beer fridge freezer, though. I'll probably shoot them a note just to let them know that there could have been an issue, but i'm 99.99999 percent sure it was more of a UPS issue than on their end.
Received my first order Friday and was short 1 chuck roast. Sent them a couple of notes and have not heard back yet. Hoping it's because of the weekend because the meat looks great.
Just a follow up. They promptly refunded me on the shortage of a chuck roast, no questions asked. Must give them kudos for their follow up. They definitely earned my business
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Can anyone comment on the weight of those chuck short ribs they sell? The price seems really good for a 4 bone slab of big beef ribs, but maybe they are smaller than I am thinking. They give no mention of typical weight on those on the website.
In the photo on their site you can guesstimate by the size of the garlic cloves or green onions in the picture but the green onions look to have had the tips trimmed off. They are out of three bone racks at the moment.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I waited a day too long. All the sale pricing is gone for the stuff I had sitting in a shopping cart over the weekend... oh well! I didn't need to drop $135 plus shipping on an order of beef today anyway...
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So my order came in today. I am disappointed that the meat had thawed. Ground was ok, so I popped it in the freezer right away. I am not too concerned.
Chuck was half way slacked out and tons of myoglobin and quite a bit of air in the cryo. No leaks, though. Hangars are completely thawed and again, tons of myoglobin. I sent them an email and the pics you see. While I am not looking for refunds, etc., I just want what I paid for. I did not plan on preparing these cuts right away. I don’t want to refreeze. So plans change. I’ll keep y’all posted on their response.
I am having an email conversation with Robert. He offered me either refund or replacement product. I told him that it’s not really about that, as I am making it work. Hangars are for tonight. Chuckie will dry brine over the next couple days.
My order came in today. This is the first time that I have ever ordered meat from the internet. I was a bit concerned when I looked at the box. Looked like UPS had dragged it behind the truck from Texas to Iowa, and the lid on the foam cooler wasn't shut tight, but all the meat inside was still frozen hard. Surprised that Akaushi hadn't taped the lid to the body of the cooler.
Anyway, I am open to some good Chuck recipes if anyone has some to share.
That is surprising. My foam cooler lid fit so tightly I thought I was going to have to chip it off to open it. I've only cooked one of my chucks from them so far and I just did it as a poor man's prime rib, dry brined morning of the cook and reverse sear to 135. It was a touch fatty in some internal spots but delicious and plenty tender that way.
Huskee, I put the blame on UPS. I should have taken a picture of how it arrived. Very happy that it was all still frozen. I will have to try out your poor man's prime rib approach. Sounds like a good idea.
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