A big part of how good your steak is depends on your grill and your skill with a marinade; but before any of that happens, you need an ideal cut of beef. Even an inexpert grillman using an indoor electric grill from the 70’s plugged into a crank generator can turn out a decent end product if he starts off with a hunk of premium Kobe beef. Hopefully you have a butcher who keeps you knee deep in slabs of the finest cuts, but if not, then you’re going to need to know where to get mail-order steaks that are top shelf.
Meat through the mail isn’t a new idea, but you can easily get burned before your steak even hits the flames if you go with a lesser company. We’ve selected the best of the digital meat market. Each company has a track record of quick shipping with careful care taken to ensure that your steaks never languish in a hot truck or warehouse, wasting their potential. They come to you fast, offer a wide selection, and give you prime cuts with limited space wasted on gristle and fat. For the 9 best mail-order steaks, we’ve got meat for miles.
Pro: Huge options
Con: Steaks are good, not great
Boxed Lunch: Omaha Steaks started their franchise selling prime cuts to workers toiling on the Union Pacific railroad. Now they’re delivering some of the best basic, grain-fed steak by mail. If you feel like branching out from straight beef, they have bison, lobster tails, and plenty of other options for everyone in your family. Not only will they give you plenty of fine cutlets, you can order sides, dessert, and even check their wine list to see what pairs with your food.
Pro: Includes recipes, hints, tips, and ideas for cooking your steak
Con: Orders can come incomplete and their phone / online customer service needs work
Manhattan Elite: Centered right in the heart of the Big Apple, the Lobel family created their butcher shop more than 160 years ago to cater to those with exclusive tastes and refined palettes. Now anyone can order up their array of USDA high-prime, Wagyu beef, as well as veal, lamb, pork, and various specialty cuts. They dry age everything for four to six weeks for steak so tender you can cut it with a fork.
Pro: Includes gourmet condiments
Con: Website looks dated and can falter or fail while ordering
Game Changer: You can get a nice grass fed cow steak if you like your flavors domestic, but when you could be dining on alligator steaks or kangaroo, why settle? If your tastes run to the exotic, of you’re looking to astound and amaze friends and family, you’ll get all natural, farm raised game and natural steaks designed to make your mouth water. The weirder the better for the fine folks at Fossil Farms.
Pro: Delicious custom burger blends
Con: Limited menu
Modern Meat: The LaFrieda name might be familiar to any Food Network lovers who have seen their show Meat Men. They live at the intersection of old and new. Started in 1922 by Anthony LaFrieda, he has passed his passion for butchery along to his children, who have created an empire based around blended meats and using signature cuts as well as devising mixed burgers that make any carnivore’s taste buds sit up and take notice. For both traditional and cutting edge cuts, La Frieda does it up right.
Pro: Special budget cuts available
Con: Expensive (but worth it)
Home Grown: While the tales of most of the best mail-order steak companies start overseas in faraway lands, Flannery’s begins right here at home. Founded in 1963 in San Francisco, this is a small operation that is devoted to a limited range of simple products that pass their demanding standards. Lamb, Wagyu, and Prime beef are about all that Flannery does, but once you try the cuts they use, you’ll see nothing else is needed. For a bonus, use their burger blender to make your own hamburgers for the next barbecue.
Pro: Some true restaurant-grade cuts
Con: Slow shipping, sluggish customer service, and lost orders
Beef Maestros: When you care little for pork, fowl, sausages, or all of the other additions and just want some serious grass-fed, midwestern steaks, then look to the Allen Brothers of Chicago. They have wet and dry-aged Wagyu beef, tenderloin roasts, and prime rib that is often distributed to high-end restaurants rather than handed off to consumers. You’ll get gourmet cuts far above standard that will show you what your mouth has been missing.
Pro: Exceptional pork, lamb, and even eggs
Con: Some humane protocols have slipped in recent years
Au Naturel: Like the famous hands-on approach that the Chipotle brand uses, Niman Ranches are involved in their meat while it is still on the hoof. What began as a single farm in the swingin’ ’70’s has turned into a network of more than 725 farms where all their meat is raised on 100% vegetarian diets, treated humanely, and held to incredibly high standards. The result is better meat from happier animals raised, slaughtered, butchered, and processed by the best in the business.
Pro: Incredible poultry
Con: Avoid the sausages
Foodie Delight: Strange as it may seem, steaks from D’artagnan are not their best product, yet still exceptional. They are dedicated to free range foods raised on sustainable farms that are meant to be good for nature and better for your body. While most of the things good for you are not at all pleasing to the palette, the meats from D’artagnan never fail to impress. Get a nice Kobe cut if it suits you, or go for the duck, quail, or even just the truffles. Their dedication to quality reaches to almost every corner.
Pro: Ships the best meats from around the world
Con: Stock can run out since they cut fresh
All In: From the foundation of the DeBragga butcher shop in the 1920’s until 2007, DeBragga only did business with premium restaurants. When they opened their online store and began offering mail-order steaks, people flocked to them, and with good reason. They provide steakhouse-level quality with nearly everything that leaves their shipping center. Whether you want grass-fed, Wagyu, standard steaks, or something raised completely naturally, they’re giving you the whole package at a level most consumers just won’t find outside of a true steakhouse.
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