Editorial Review

Asin: B0000DJ8BU
Sales Rank: 1913

Reviews (3)

Gourmet Burgers????
I agree with the person who said that this is an excallent product to keep in the freezer, as long, that is, that you don't ever take them out or even think about cooking them! They are rather tastless and fatty--about like cheap supermarket burgers.I much prefer the ground beef at Costco or Sam's Club!

tasteless and overpriced
for half the price a butcher at any supermarket will grind you much higher quality meat.

I was stunned at just how tasteless these burgers were. go ahead, calculate the price per pound. And this isn't even prime or choice meat.

Excellent product to have in the freezer...
I have ordered these several times over the last 2 years and have been very happy with this product.First the quality is very good and I have never had any delivery issues.The product keeps extreamly well in the freezer in the packaging and is excellent to use one at a time. I do not find the individual packaging difficult to open either.

I have found the single serve packaging very good.When I want to add some ground meat to a spaghetti sauce, spanish rice, or a sautee I can always add one or 2 of these burgers for a great result.Knowing how large these are makes microwave thawing a breeze if you havent taken them out in enough time altho they arent so big that they wont thaw in most dishes as you are cooking it.

Features

• Grain-fed Midwestern Beef
• USDA Inspected
• Naturally Aged
• Trimmed by Hand
• Vacuum-Wrapped & Flash-Frozen

Reviews (3)

Meat!
Despite some reviews to the contrary, I've always been 100% pleased with Omaha Steaks.This Christmas I sent a gift box to my family and got one for myself.No problems with delivery and the meat is wonderful and convenient!

I have found that the prices are less than my local grocery store and the quality of the meat is at the very least comperable, but in most cases better.The specialty items are pretty good though some of them do look weird to me.That could be that I'm from New England!

Try them out and see for yourself!

dont be fooled!!
i purchased some filets and strip steaks and was very dissapointed with them.the whole family was. ive had prime dry aged steaks before and these dont even come close in terms of flavor and tenderness. americas test kitchen, a tv show, part of the best recipe book series, just tested steaks, 9 total; supermarket, butcher, and mail order steaks, and omaha and their private reserve were among the steaks tested. there regular steaks finished 8, there private reserve finished 9 , last!!!!!!!!!!!!!!!! they picked the supermarket steaks as a better choice, cant remember the brand of supermarket steak of hand , sorry. dont wasteyour money with these steaks, find yourself a good butcher in your area and use him.

Omaha Filets Tender
but surprisingly tasteless.We received this item as a Christmas gift with eager anticipation of prime aged western steak flavor and tenderness.The item was shipped on a Wednesday and spent 3 1/2 in the local UPS terminal before being delivered not to our door, but to our gate which was open to allow access.The company replaced the thawed out package most willingly.

Asin: B0000DJ887
Sales Rank: 3255

Features

• Grain-fed Midwestern Beef
• USDA Inspected
• Naturally Aged
• Trimmed by Hand
• Vacuum-Wrapped & Flash-Frozen

Reviews (8)

Not a butcher, just a meat lover
Hands down, the best steaks I have ever had.I scoff at people who would refer to them as dry: they simply don't know how to cook steak.We have been buying Omaha Steaks products for 4 years.No, I am not a butcher, but I do enjoy a good steak.

In terms of value: $6-$8 for a steak would scare me if I saw it on a menu at a restaurant -- these steaks ARE value.There are no supermarkets in my area that can compete with these cuts of beef.

These days there are not a lot of products or companies out there who deliver consistent quality, but Omaha Steaks is one company who continues to impress me.

Good steaks but expensive.
The Omaha line has some really good cuts of meat but I think its too expensive for what you get.We get a box of these as a Christmas gift from my boss and while its a nice gift I wouldn't really buy it because its just not that economical.Taste: BRAVOValue: try something else.

a butcher would laugh at the hype
Firstly you tell the uneducated reviews by those who highlight that the these filets are "very tender" or "melt in your mouth."

It is simple, this is frozen beef, even flash cryo freezing destroys the texture of beef...a side effect would be the novice thinking the destroyed texture is "tender," when mushy would be a better word.

Now for those of you who know beef, let's get down to brass tacks.
1)there are USDA grades of beef, starting with "Prime", then Choice, then "Select", and down.

If it is only labeled "usda graded" you can bet it is select at best.

2)There are types of cattle, with the best US raised considered to be "Angus."

If doesn't say "Angus" you can bet it is a lesser source.

3) "Grain fed." Hmmm, newsflash, all beef is grain fed. to boast about it means you think the consumer is dumb.

4) "Naturally aged". This refers to allowing the beef to sit under cooling for a month after slaughter. The other word for this process is decomposition or decay. Specifically it is the release of enzymes that break down the beef cell structures. Now please don't think I am against this or that this is bad. Under proper conditions it can turn tough and stringing cuts into mor "tender" meet, but is not needed for naturally tender beef.

Let's get down to taste. I have tried a half dozen cuts of Omaha beef steaks. Simply put this beef tasteless...and quite remarkably given the price, which is even with the usual 50% to 70% "discount" over the insane original prices, still double what prime angus of the same cut would cost.

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Reviews (17)

I liked it!
I am new to vegetarianism and at a loss for what to eat.I picked up this magazine and enjoyed it cover to cover.Nice recipes, lots of health info.I don't feel so lost.I don't want a militant magazine.I don't want to read shocking, alarming things.I already get the idea, which is why I picked up this magazine to begin with.I want to know how to get enough protein, nice dishes that I can get my carnivorous husband to eat.Hopefully, I'll be able to cajole him into going vegatarian, too, by pleasant example and health benefits.I liked it.

Not worth the paper it's on
I subscribed to this magazine, in its new format, for a year and found maybe one original, inspiring recipe.The rest of the recipes could be found in even the smallest collection of vegetarian cookbooks.If you have a few veggie cookbooks, don't bother with this subscription.The articles aren't interesting or well-written either.

not very useful unless you want recipes
Personally, after a year's subscription I got virtually no use or entertainment out of this magazine at all. It might depend on what you're looking for though. First of all, there's no true journalism in this magazine at all. For example, I would've liked to see some in-depth articles about what various advertizing terms actually tell you about animal treatment, what the full picture was on various nutritional contraversies regarding veg*anism, etc. They never have that sort of thing at all though.

The other thing is that, like the majority of veg*ans, I have a lot of problems with underweightedness and (occasionally) inadequate nutrition. VT, however, caters almost exclusively to those who are overweight and/or have eating disorders. Once, they even had an article about being an Atkin's vegan (I don't know how they can sleep at night advocating a diet that suicidal). I never saw a single VT article about how to gain weight, and hardly saw any passing mention of omega 3's, B12, or other nutrients that are severely lacking in an unsuplimented vegan diet. Overall, their conception of health is limited to weight loss, bizarre dietary obsessions, and yoga classes.

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Reviews (13)

The Magazine That Created The Modern Wine Snob
Used to be on the most pretentious types walked around talking about vintages and vinyards and things like nose and legs and such. Thanks to Robert Parker and The Wine Spectator, now every pretentious yuppie with a few bucks can be heard to go on and on about "roasted plum scent" and "tobacco undertones" and other such pretentious rot. Stores have contributed to this mess, too; go into any wine shop or grocery and you'll see bottles with tags saying "Wine Spectator 87! Rasberries and Citrus!" and other nonsense.

Truth of the matter is 90% of the wines found in The Wine Spectator will never be found in your local wine shop, so all these reviews are just fodder for pretentious yuppies. And in any case, wine is a personal and subjective matter that cannot be reduced to a simple number. Save the money you'd spend on this, and instead make friends with your loal wine merchant. He or seh will give you far better advice. Unless, that it, he or she is a fan of Parker....

Review of the Decade, 100 points!Oh please...
Wine Spectator is the most prominent and widely available wine criticism magazine and as such it has been endlessly pilloried.Well, they deserve it - one recent issue's cover story was "Danny DeVito and Rhea Pearlman, Hollywood Power Couple!"How ridiculous can you get?The pages are littered with articles devoted to wealthy Californians and their extensive cellars; one recently spent an entire article on a rich man who helps his rich friends by cataloguing their cellars on, gasp, a spreadsheet!Yeah, it's like that.

Wine Spectator has also been criticized for the way it uses hyperbole to the extent that no one believes them when they're right anymore.Oenophiles now wait for Robert Parker (Wine Advocate) to back them up before believing it."Best Vintage since 1961" and "Vintage of the Century" and "Vintage of the Decade" are far too common copy, coming once a year or so.

The vintner profiles hold some interest, but don't fool yourself, you read this magazine for the scoring.Wine Spectator has the resources to taste more wines than any other English language publication (that I know of) and despite some strange results, are generally good at evaluating the bottles in question.As I've noted elsewhere, in spite of the hyperbolic headlines, the Spectator is stingier than Robert Parker for rating wines "Outstanding."The caveat is that a lot of wines get bunched up in the 84-86 point range, although I suppose that matches my experience.

By comparison to the Wine Advocate, I find Wine Spectator scores much more inconsistent.This makes sense because the Spectator has a larger staff and it's difficult to establish a common benchmark across all of the offices and tasting panels.In their favor, they do review a fair number of lower priced wines, more than their aforementioned colleague, and their reactions are more or less in the ballpark as to where I'd put them if I were doing the reviews.But know when using the Spectator to allow some give on either side, a confidence interval, if you will.

It might be terrible that a magazine wastes its first three quarters of every issue on mindless fodder for social climbers.It might be tasteless that they spend so much time promoting the notion that wine is an investment, instead of an immensely enjoyable consumable commodity.But those of us with big brains and modest credit ratings know that there is much to be salvaged from the back of each issue.We also know that Parker is the first point of reference.

Editorial Review

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Reviews (13)

The only cooking magazine the home cook needs!
As a cooking school instructor, I believe there are only four pieces of reading material a home cook needs: "Fine Cooking", Corriher's "Cookwise", "The Food Lover's Companion", and Goldstein's "Wine Lover's Cookbook".Your magazine has it all: excellent cooking tips; first-rate articles rating various appliances and cooking tools; excellent pictures detailing procedures; and recipes that are error-free with ingredients listed in the order in which they are used in the instructions (a pet peeve of mine!).I agree with a recent review stating that the level of difficulty in your recipes encourages stretching one's cooking abilities but not to the poit of giving up.In the past years I have really liked that you have highlighted a small grower or breeder on the back cover--one on goat cheese and another on apples come to mind.To all the editors and contributors:keep up the wonderful work!

I've collected and used this mag since 1999
Exellent cover to cover.
This magazine gives information on cooking and food in a variety of formats so that there is always reason to return to an issue.There are pullouts that cover useful topics like spices or sauces.There are in-depth articles that you can casually read.The question and answer section along with a section on kitchen tips has given me new ideas and helpful explanations on numerous occasions.And, the recipes are splendid.They are at a moderate level of difficulty for the most part - a little bit of a challenge but never daunting.The results are wonderful and realiable.
I keep every issue, and can remember my favorite parts of each just by staring at the covers.

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