Who Sells The Best Steaks Online?….Especially Porterhouses

[STEbbq]

I am thinking PJ should order from all of these places and have a cook-off.

[Panhead John]

That thought actually crossed my mind…😂 Geez, I need some mental counseling. 🤓

[STEbbq]

Well, all of these places would be…an awesome way to spend all your money PJ which we support at the Pit.

But if you are having a hard time narrowing it down between say 2 finalists, well, that would be a tasty solution.

[Jfrosty27]

I have liked Allen Brothers. Pricey but just outstanding.

[STEbbq]

https://www.allenbrothers.com/search?submit-search=porter%20house%20beef&as=t

[ofelles]

I have been happy with both Flannery Beef which gives you a choice of how thick you want it. And of course Snake River Farms has never disappointed me.

[STEbbq]

https://www.snakeriverfarms.com/prime-porterhouse-steak.html

[drobinson]

Pat Lafrieda Meats is without question your best choice. But be ready to open your wallet because it's definitely worth it.

[STEbbq]

https://shop.lafrieda.com/products/copy-of-dry-aged-usda-prime-black-angus-beef-porterhouse-steak?_pos=1&_sid=9627e567a&_ss=r

[Troutman]

John, oh you poor boy. Do you not know that there are specialty butchers here in HTown? I had these bad boys cut at my local butchers shop called Meat Masters. I just walk in, hold up 3 fingers and he cuts me these beauties fresh. Also has 28 day aged if you p[refer. I consider the Porterhouse the absolute King of Steaks!! You can keep the rest. Forget the shipping cost and not being able to see what you're getting...buy local I say

[Porkies]

I better move back to Texas!

I really can't complain. Porter Road butcher shop is not far and many of their source farms are nearby as well.

[fzxdoc]

What Troutman said. When it comes to meat and produce, I like to see what I'm getting. That said, I've only been disappointed once when ordering beef online (during the lockdown). That's a pretty good record, I'm thinking.

Kathryn

[Panhead John]

Troutman hell, they’re only about 20 minutes from me. I WILL be going there next week. Thanks for the tip.

[STEbbq]

BBQPhil

IS YOUR BEEF GRADED?


We care more about how the animal is raised versus how it is graded. With that being said, we do have a USDA inspector on-site every single day to ensure proper meat handling. Beef grading is a separate process completed by a different USDA office. Due to the small size of our farms and processing operation, we do not get all of our beef graded. When our farmers have opted to grade their meat, it has come back as either Prime or Choice Plus.

One of the many benefits of butchering the meat by hand ourselves is that we can inspect each and every cut before sending it out. Any piece of beef without beautiful marbling will not be sold.

[BBQPhil]

Thanks for explaining. I would also agree that how the animal is raised is most important. Had no idea what NOT indicating the grade meant and your explanation answers that question.

[theroc]

A couple of folks mentioned Creekstone Farms. We have ordered their porterhouse steaks and they are very good. But also as mentioned, they don't always have them in stock. We keep an eye out for their specials and order when they are available. Very well marbled, usually prime. They run about 1.5 inches thick.

[JoeSousa]

I have had meat from probably at least a dozen different online retailers over the year and for my money Porter Road is consistently the best tasting. Their steaks have an awesome flavor and texture. In some side by side tests with Snake River Farms I have always preferred Porter Road.

[Spacecase]

I agree with those above who recommended Flannery. Great steaks. Please they have some really good burger blends. (The Kali blend is my favorite.)

Also, if you want to splurge, Morgan Ranch American Wagyu is amazing. (Edit: Just remembered you aren’t interested in wagyu, so ignore) https://morganranchinc.com

[Sdell]

I might be a little late to this, but my local Harris Teeter regularly has choice Angus porterhouse steaks on sale for $9.99lb. While not prime, they usually have good marbling and are very tender They are a great value at that price and we love them. My wife gets the tenderloin and I get the strip and we have plenty of leftovers for steak salad and steak sandwiches. I usually season them with just SPG and smoke them at about 250f until they hit 115f and then sear them on the griddle on top of the firebox on my LSG.

[Panhead John]

Well folks, we have a winner! Thought I’d follow up with what I decided to do. When I asked for suggestions for best internet prime steaks, I never really thought about local butcher shops, haven’t frequented any in so long. Thanks mrteddyprincess for that suggestion…..and also a big thanks to Troutman for recommending his favorite place, Meat Masters near his home in Katy. It was only about 20 minutes or so from me so I decided to pay em a visit. It’s a small, nice family run place with a big variety of meats, all top notch quality. I first ordered a 2” Prime porterhouse, and after showing it to me I decided on a 1 3/4” for the second one….That 2”er was huge! They cut your steaks to order in front of you. 👍

They were nice enough to vacuum seal one of the Porterhouse’s for me after I mentioned I was gonna freeze one myself at home. I also ordered a couple of sausage rings, one all beef and the other was a pork and beef jalapeño sausage. Checking their freezer, a couple of items caught my eye that I just couldn’t leave without….a seasoned chicken stuffed with shrimp and sausage jambalaya!…. I also just had to get a couple of large chicken poppers, wrapped with bacon and stuffed with cornbread dressing. Anyway, gonna do one of the porterhouses tonight and will post cook pics later…….

Matt and Joel fixed me up with 2 Prime CAB Porterhouses…..


The 2”er was full of marbling and huge!




The “puny” 1 3/4” porterhouse…..😉


Chicken stuffed with shrimp and sausage jambalaya…


Chicken pieces wrapped in bacon and stuffed with cornbread stuffing….


Housemade beef sausage and pork and beef jalapeño sausage



Before they rang me up, Matt told me one of the sausages they were gonna give me was “on the house”. Thanks Matt! 👍 Thanks again Steve for this recommendation, I’m sure I’ll be back!

[STEbbq]

Damn John. That is a store to go back to frequently.

[Panhead John]

STEbbq I fully expect these steaks to be killer, and I’m sure I’ll be back!

[Troutman]

Glad you liked it John. I’ve never had a bad piece of meat from them. Next you need to check out Cherry Block Craft Meats in Old Katy. Raises his own cattle, has aged meat and more.

[Purc]

You're going to need a bigger freezer.They look great.

[Huskee]

Aye aye, Cpt!

[Panhead John]

Mr. Green Jeans has his back……

[yakima]

Perfect. Perfect looking meat. Perfect buying local.
We all need to look local harder.

[Panhead John]

Agree!….

[Mosca]

That is fantastic. Having that locally is better than anything you could get on line. You get to see what you’re buying, you don’t have to pay shipping, you don’t have to deal with potential spoilage, and you support a local artisan. Multiple wins for everyone!

[Panhead John]

You hit the nail on the head Tom! I agree!

[xrodbob]

And you don’t have to freeze unless you choose to so it’s fresh
.

[Huskee]

Excellente John! Those babies look wonderful. I bet that shop is grateful to have you as a customer as well.

The other day I cut up my Creekstone rib loin that I wet aged 52 days into steaks, and partially dry brined them before vac' sealing. Tonight as I put most into the freezer I grilled & seared one up on the Silverbac then the griddle along with 2 eggs. Got to season it the way I like, Big Bad Beef Rub with extra black pepper, no wife or kids getting a portion and complaining. Steaks & eggs, baby, the food of kings!

[Panhead John]

Thanks Huskee ! And you’re right, steak and eggs, oh hell yeah!