MossRoad
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We're fortunate to have two very good butcher shops nearby.
Torvy
Super Member
I've had Omaha Steaks a few times. (Wife got a gift from work once with a cooler of their products) Imho, it isn't worth the money. Maybe I'm comparing to stores in beef-raising parts of the country. Maybe in NYC or similar, the store beef isn't good and it would be worth it.
I think it became trendy, much like having the 'right' brand of jeans.
It's not bad meat, but just not anything special to me.
I think it became trendy, much like having the 'right' brand of jeans.
It's not bad meat, but just not anything special to me.
Torvy
Super Member
The local butchers here are good for what they do. I just wish they had more variety, especially with sausages. One thing I miss about where we lived in WI. I need a German butcher.
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Agreed, that was my assessment, as well. But since the OP was trying to find an alternative to one that was distinctly bad, Omaha is at least a "known good" source. Maybe nothing deserving of the premium price, but usually reasonably good quality, guaranteed.
MossRoad
Super Moderator
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Once in a while my wife gets gifts and specials from Omaha, so we order because it's free. From what we've had, they are pretty good. Just expensive.
MossRoad
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- South Bend, Indiana (near)
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The only sausage we get from the butcher is Dyngus style Polish sausage. A local supermarket makes it pretty well, too.
etpm
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What's Dyngus style? Does it have a foreskin? I mean some guys have a Dyngus with one and some don't.
Eric
Torvy
Super Member
Which was first, the sausage or the nickname. I'll bet the sausage.
Make your own sausage. It really isn't that difficult if you do it in bulk.
A few years ago a member posted about making potato sausage. I'd never heard of it but sounds interesting if I get a deer this fall.
etpm
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I make my own sausage, several different types. But I make mostly breakfast sausage and Italian sausage, hot and mild. I got frustrated with inconsistent results and started weighing all the ingredients. Then I made a list of ingredients and weights per pound of spices and etcetera, like salt. Now my sausage comes out the same every time. This reminds me, I have a 17 pound pork shoulder in the freezer just waiting to be ground into sausage. Wintertime is perfect for making sausage, keep the house cool and the meat stays cool too. I need to put the shoulder in the fridge to thaw.
Eric
Eric