Which Steak Company is the Best? Whether you're in a warm climate and anxious to start grilling up your favorite meats for your friends and family or want to make a classy, cozy, indoor home-cooked meal with some high-quality steaks, you'll need the right place to get them from. We don't all live close to a farm with a local butcher on call to supply us with all the cuts of beef we want, but that doesn't mean we can't keep our fridge and freezer stocked with juicy, sustainably-sourced, grass-fed ribeye or filet mignon.
Great
Chicago has been well-known for their high-quality American meats ever since the founding of the union stockyards in 1865. The company holds onto the tradition of providing hand-cut, Midwest-raised, USDA Prime beef to their customers. Before carefully vacuum-sealing all of their meats to maximize flavor, Chicago Steak Company raises, trims, and ages their own steaks (usually for 4-6 weeks). If you want an assortment of other goodies to order alongside your steaks, you can choose from gourmet seafood, burgers, hams, roasts, poultry, desserts, and sides. This company has a well-rounded selection that you won't easily get bored with.
Ultimate experience
Chicago Steak Company promises the ultimate steak experience with award-winning meats, USDA Prime Angus (the top 1% of beef), up to 6 weeks of aging, and superior flavor. Through their "Steak University", you can find articles about aging, types of beef cuts, recipes, cooking guides, and more. Once you know what type of meat you're looking for, you can easily browse Chicago Steak Company's website and choose between filet mignon, ribeye, tomahawk, strip steaks, top sirloin, flat iron, T-bone, and porterhouse.
Individual cuts and assortments
In total, there are 69 steak products to choose from at Chicago Steak Company. This includes individual cuts or an assortment/sampler, or recurrent subscription packages. You could sort your results by grade or price to easily narrow down your preferences. The least expensive steaks we found were on sale at the time for $29.95. This included two 8 oz. flat iron steaks. The priciest steaks came in the Ultimate Prime Collection for $609.99. This includes 4 filet mignons, 4 Angus boneless strips, 4 Angus top sirloins, and 4 Angus prime ribeyes. If you're spending over $179, you'll always get free shipping here.
Free gifts
Chicago Steak Company always provides discount codes you can use on your order for things like free shipping and free gifts. At the time of this review, they were offering 4 free bourbon peppercorn top sirloins with free shipping, all worth $160. Another offer we could select was a sampler cheesecake with our order or 8 half pound burgers with free shipping. With offers like this, it's hard to choose between them but you can't go wrong.
Grain-fed cattle
The steaks from Chicago Steak Company are grain-fed, rather than grass-fed. They have an article that goes over the differences between these at a surface level and they even acknowledge that grass-fed steaks are better for you. However, the company says, "We're a taste-first kind of people, which is why we stick with corn-fed, USDA rated steaks." So there you have it. If you're buying from Chicago Steak Company, it's because you're looking for meat that is rich in taste and texture, not necessarily because you know what farms the steaks come from or you're wanting to maximize the health benefits from eating it.
"Finest in every way"
Chicago Steak Company stands behind their products and processes with a satisfaction guarantee ensuring that from marbling to packaging, the steaks are "the finest in every way". If you have any problems with your order, you can contact Chicago Steak Company's customer service team and discuss a refund or replacement.
Great customer reviews
There are options for customers to leave reviews on each product listing, which we like. Some don't have any, others have a handful, and some popular cuts of steaks have up to 35 or so. These are helpful if you want an idea of the taste and texture before choosing a steak. We also found that the Better Business Bureau gives Chicago Steak Company an "A+" rating and third-party sites host thousands of customer reviews that are almost 5 out of 5 stars across the board. People agree that you'll get excellent quality with fast shipping, and top notch customer service.
A solid choice
Chicago Steak Company is a fantastic choice for steaks. They're highly-rated by customers, have fair prices, there is a good variety of cuts, and you can add on plenty of other types of meats and sides as well. If you're going for maximum health benefits, the one downside of Chicago Steak Company is that their cattle is grain-fed and they don't fully disclose details about the farms they work with or other processes their cattle go through. Still, Chicago Steak Company is a great company and they earn an excellent rating in our review.
Continued from above...
Whether you're in a warm climate and anxious to start grilling up your favorite meats for your friends and family or want to make a classy, cozy, indoor home-cooked meal with some high-quality steaks, you'll need the right place to get them from. We don't all live close to a farm with a local butcher on call to supply us with all the cuts of beef we want, but that doesn't mean we can't keep our fridge and freezer stocked with juicy, sustainably-sourced, grass-fed ribeye or filet mignon.
Knowing where your food comes from is important, and it's easiest when you have highly-rated companies you can learn and buy from. Buying steaks online can actually be a much smarter way to shop since you can vet the company and get more information on the meat you're buying, rather than if you just grabbed something off a shelf at your local store.
Online, you can learn how a company started, where their meat comes from, what their cattle is fed, whether or not they follow organic practices, what types of experiences customers have had with the company, and so much more. When you're browsing through all the delectable options that a steak company offers, you may be surprised to find some other great perks as well.
Many companies offer free shipping, free gifts, loyalty points, and sitewide sales. Buying meat online is probably less expensive than you'd imagine. There are also options to add on other items like chicken, pork, turkey, seasonings, dressings, desserts, and anything else you fancy. You can get days or even months worth of meals delivered straight to your doorstep.
And last but not least, while you're stocking up on steaks for yourself, think about those people in your life who are hard to find gifts for. Steaks make an enjoyable, thoughtful gift that can easily be sent to anyone you want. Steak companies carefully package and prepare the meats they send in a way that ensures their freshness upon arrival no matter how far they have to travel. Wouldn't you be excited to find top-tier beef on your porch?
There are quite a few variables that come into play when choosing where to buy steaks online. No two companies are the same, so we have come up with a short list of things to keep in mind when you're deciding who to buy from:
Some of the highest-quality steaks are out there and ready for you to enjoy. Top Consumer Reviews has thoroughly researched the most important details about popular steak companies you can buy from online. We hope this information helps you find a company that will allow you and your family to indulge in tender, juicy steaks whenever you have a craving for them.
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What are the different cuts of steak?
When you think about steak, you may immediately think about popular options like sirloin, filet mignon and ribeye steaks. However, an average cow will provide roughly 880 pounds of meat. This is comprised of muscle and fat tissue from throughout the body. The actual amount varies considerably based on the species, the cow's weight and a variety of other factors. Generally, this meat is categorized in terms of primal cuts, which describe the area of the cow that the meat is derived from, and sub-primal cuts. Sub-primal cuts are specific types of steaks and other beef products that you may find at your local grocery store or in restaurants. What should you know about the different primal cuts before you prepare or order your next steak?
Sirloin Cuts
The sirloin cuts are found on the top of the cow toward the rear. They sit between the loin, round, and flank cuts. Sub-primal cuts of beef that are included in this group include strip steak, filet mignon, tri-tip steak, bavettes, and several types of roasts. These are flavorful cuts that have moderate marbling. That are generally leaner cuts than you may find from some of the other areas of the cow, so you should avoid overcooking them. Overcooking will result in tough, dry meat. Because of the location of the cow where the meat is sourced, sirloin cuts are generally tender when they are cooked properly.
Loin Cuts
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Rib Cuts
Rib cuts are found near the upper back of the cow close to the shoulders. Because of their location, they have more marbling than many other primal cuts. Sub-primal cuts included in this group are ribeye steaks, ribeye roast, back ribs and more. Because of the marbling, steaks from rib cuts are juicier and more flavorful when they are cooked slowly over an open flame. The other sub-primal cuts can be grilled or roasted at a low temperature in the oven. The marbling makes rib cuts flavorful, so you may only need salt and pepper to dress these up before or during cooking.
Chuck Cuts
Chuck cuts are derived from the area between the cow's neck and shoulders, and they are found next to the rib cuts. This is one of the larger areas of the cow, so you will find a wide range of sub-primal cuts from this section. These include blade chuck roast, ranch steak, flat iron steak, chuck eye steak, shoulder steak and more. Some of these cuts can be tough, so they should be cooked over high heat to preserve moisture. Select chuck cuts should also be cut against the grain for easier chewing. Because of the variety of sub-primal cuts that come from this area of the cow, you will find a wide range of preparation techniques and recipes for grilling, pan frying and even baking these cuts.
Brisket Cuts
Situated below the chuck cuts at the front of the cow between the legs, you will find brisket cuts. There are two main sub-primal cuts that come from this area, and they are brisket point and brisket flat. The brisket flat cut usually is a leaner cut of meat. Both cuts, however, should be smoked over low heat or baked in the oven at a very low temperature. It generally takes several hours to properly cook these cuts of meat. Cooking faster and over high heat will cause them to be dry and excessively chewy. Many people choose to apply a dry rub to brisket cuts before cooking.
Shank Cuts
Shank cuts are pulled from the cow's front legs between the knee and the shoulder. They also come from the rear legs of the cow. This is often a tough section of meat because it is derived from connective tissue. A shank steak is the primary cut pulled from this area of the cow. It can be tough, so many people choose to cook it slowly using moist heat to lock in flavor and moisture. For example, this is a good cut of beef to simmer in your crockpot.
Plate Cuts
Plate cuts are from the underbelly of a cow between the shank and flank cuts. Sub-primal cuts that come from this area are short ribs, skirt steak and hanger steak. The plate cuts from the outer section of the cow are more tender. Both inner and outer cuts are loaded with flavor. The steaks are usually grilled over low heat, and the ribs are often slow-cooked in the oven using moist heat.
Flank Cuts
Flank cuts come from the cow's abdomen, and they are located between the plate cuts and the round cuts. Some of the cuts of meat from flank cuts are skirt steaks and flank steaks. These steaks are long and flat because they come from the cow's abdominal muscles. Because of the location of this meat on the cow, flank cuts are the leanest type of beef available. This can make them dry and relatively tough when they are not cooked properly. Grilling them slowly over low heat is one option. Another option is to cook them slowly on the stove using moist heat.
Round Cuts
While chuck cuts provide the largest portion of meat from a cow, round cuts yield the second largest portion. The round cut is pulled from the entire rear length of the cow from the hip bones to the top of the shank area. It is located next to the flank, shank and sirloin sections of the cow. Several sub-primal cuts come from this section, including top round steak, bottom round steak, eye of round steak, rump roast and round roast. This is one of the leaner areas of the cow. The steaks are best prepared over high heat, and they can be grilled or fried. The roasts should be placed in the oven or slow cooker at a low temperature. Often, these meats are seasoned before they are cooked.
Other Cuts
There are several other cuts of meat that you should be aware of. Generally, these are meats that do not specifically come from a primal cut area, but they are popular. Some of these are ground beef, stew meat, cubed steaks, beef strips and kebabs. These meats are pulled from other meaty areas of the cow near the primal cuts, and they can be prepared using a wide range of cooking methods.
You may have heard that cooking the perfect steak is an art. However, there is a science to cooking different primal and sub-primal cuts. This is because of the types of tissues that are in the cuts, how much marbling is in the cuts and more. Whether you are ordering steak at a restaurant or ordering beef online for home grilling, it is important to know what cut you are working with. The cut will help you to determine which cooking methods and pre-cooking preparations should be taken to create a meal that you will love!
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