1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

Online meats?

Discussion in 'Food and Drink' started by Toothpick, Dec 12, 2025 at 7:56 PM.

  1. Toothpick

    Toothpick #2 since day #1 Founding Member

    Such as 6666 Ranch (Four Sixes Ranch), Omaha Steaks, Allen Brothers, etc.

    Anyone use these places for their meats? Maybe not every day meats but select cuts like prime rib roast, brisket, tomahawk steaks.

    I'm just curious. I've never ordered anything for myself but this year I sent a gift package to a friend from Omaha Steaks. I'll be looking forward to their review.

    I do have some butcher shops I found near by where I would likely go first. But ya know.....ordering online is super convenient. So just curious about your experiences with these online meat shops.
     
  2. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

    Not that type of meat but I have purchased from Patak Meats in GA for sausages. Broadbent Ham for country ham.
    I've shipped meat from Amana Smokehouse and Acorn Bluff Farms as gifts to family members.
     
  3. Toothpick

    Toothpick #2 since day #1 Founding Member

    These are two briskets I got. One from the lady we got the half cow from. And one from a butcher bout an hr away. The square small one came from the lady we bought the half cow from. I’ve not been happy with the cuts of meat from her. They taste great, but I don’t think her butcher knows what he’s doing.


    clearly there is a difference here between what a brisket is and isn’t supposed to look like. You may recall those small “ny strip” and ribeyes I posted. And that other mystery cut of meat that I tried smoking.

    I’ll be looking for another butcher shop next year for the cow.


    IMG_5813.jpeg IMG_5814.jpeg
     
  4. Jim

    Jim Old Curmudgeon Founding Member

    Looks like the left one is just the flat part of the whole brisket. Looking forward to the cook report.
     
  5. Toothpick

    Toothpick #2 since day #1 Founding Member

    I don't know why they would cut it like that though. I've never seen one cooked just the flat part. I'll do that one first as my experiment before I do the bigger one.
    Might be a while though - it's cold now!
     

Share This Page