Best beef steaks according to redditors

I’ve seen them holding bacon around filet steaks so they can be grilled.

Omaha Steaks

No? I'll take a picture of a case of steaks while I'm at work tomorrow. Been in this business for nearly 15 years. If you get steaks that are already cut, you buy them in vacuum sealed bags, in a large cardboard box. Sometimes, that box is referred to as a case.

Edit:
Actually, here's a better idea. Here is a case of filet mignon. Now, it's on sale for $129.99 for 12/ea 5oz. steaks, but that's also at retail, not at wholesale. Now, IIRC, the cases (a case is a box that holds more than one item, often of the same kind, but not always) we got held 35 steaks, and ran around $450. So, $450 divided by 35, puts you at around $12.85 (yes, I'm aware that this number puts my original high ball dollar amount off, but hey, it was years ago so cut me some slack if my memory is a bit fuzzy) per steak. Of course, those were 8oz filets, so they are going to be more expensive than these 5oz filets.

Now, still not convinced? Alright, well, here is a case (even says so in the title! wow!) of ribeye steaks for $240. Now, that's for 12 steaks, and while ribeye is less expensive than filet per ounce, they are also bigger steaks, so more money.

But wait, there's more! Here is a case, yes, case, of delicious Bison tenderloin Now, this is a case of 8 ounce bison steaks. It's $398.50. So, let's break down the math. $398.50 for 20 steaks, so that makes each steak $19.92.

Now, maybe your misunderstanding was in the definition of the word "case". Sure, I can understand how that could happen. I guess. So, let's break it down. The English word "case" is based, in part, on the Latin word capsa, which means box, or repository. However, that particular word was really used more specifically for a capsa that stored books. So, we can look at the Anglo-French and Old North French word, casse (from around the 14th century), which translates to "receptacle".

So, that being said, maybe I should have just assumed you spoke antiquated Anglo-French (which would be weird if you did), and said that I used to buy my steaks by the casse, instead. My bad.

Or, alternatively, we could just skip these little altercations if people would just keep their mouths shut if they don't know what they are talking about.

It's pretty expensive.

Meat animals have been selectively bred for generations to be as meat-dense as possible. We've doubled the size of the turkey and the cow in under a hundred years. When humans put on weight, it's in the form of fat, unless they exercise in specific ways to bulk up muscles: but this makes the meat tough and stringy.

Here's an assertion that the average human is about 40 per cent muscle tissue, aka meat: that seems very high to me, because cows, which are bred to be meat, are about 40 per cent usable muscle tissue. (Once they've been dressed, they're about 65 per cent meat, but that's because things like bones and skin have been stripped away.) I'm going to go out on a limb and say that because we've doubled the size of meat animals, a human has only half the usable muscle tissue of a cow, so 20 per cent.

The average adult human worldwide weighs about 137 pounds, so 20 per cent of that would be about 27 pounds of meat. (We're not going to count organ meats: when we ask for beef, we don't expect to get beef liver or kidneys.) It's not all equal quality, though — the muscles that get the most use will be toughest (I'm guessing the brachioradialis, in the forearm, won't be good for anything except stewing), while the tenderest will probably be the glutei maximi, aka the buttocks: they're the largest, so even if they're not the very tenderest (they do get kind of a workout keeping the body upright), they will provide the largest roasts and therefore be valuable.

If we're capturing free-range humans and stripping them of their meat for sale, then the cost of the livestock is fairly low but the quality is extremely variable. If we want to control for quality, then we need to raise the humans in pens and feed them specific foods, which will add to the cost, a lot.

I think it's safe to say that, in the absence of breeding programs to make humans more suitable for meat production, the costs incurred in raising them for meat are going to be higher than for other livestock, because there's just not that much meat per animal and humans have specific dietary and physical needs that farmyard animals don't. There's no way to know for sure, of course, but I'll hazard a guess: good-quality human meat is going to be in the vicinity of a really good cut of beef, say filet mignon, which Amazon will sell you right now for about $27 a pound, or wagyu, which Amazon also has available, for about $55 a pound. Since beef where I live is currently going for on average $10 a pound (CAD, ≈ $7.70 USD), I'd say that human is three and a half to seven times as expensive as cow.

https://www.amazon.com/Grade-Japanese-Wagyu-Filet-Mignon/dp/B01E36M00E/ref=sr_1_3_a_it?ie=UTF8&qid=1495615154&sr=8-3&keywords=kobe%2Bbeef&th=1

A lot. This is cheaper than the real Japanese stuff too, so its a steal at 200 dollars a pound. In a good restaurant a small steak can go for hundreds.

You can even get Omaha steaks off amazon, so you don't have to go outside. However, the steaks at the meat counter at the grocery store will almost certainly be way better.

You don't have to spend it right now. You can buy groceries and other stuff that you use everyday.

That said:

Fantastic Feast

http://www.amazon.com/Organic-Grass-Beef-Liver-Package/dp/B0021Z4XI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1371274325&sr=1-1&keywords=liver

Product Image

I scoured the web high and low -- in search of your linked pic,

I looked around and soon I found

your item -- that was quick!

The above is this item's information as of 1-21-2017

Product Title:




100% A5 Grade Japanese Wagyu Kobe Beef, Filet Mignon,Whole Piece, 20 Pound




Rating: 5/5 stars

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