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Two Meat Hook Items

w
wew Apr 3, 2010 09:59 AM

I tried the ground beef which was just great and the duck rilletes (sp) which were much to salty for me. The beef is coarsely ground with a good touch included for flavor.

  1. b
    bb_sf Oct 18, 2011 04:31 PM

    I used to pop into the Meat Hook often specifically for their ground grass fed beef. I just moved to SF 2 weeks ago and am missing it. Their ground beef is so delicious, just don't over cook it. It's almost like sausage its so good.

    Its coarse ground and dry so its like little meat and fat pellets. Much different from standard mushy crap.

    Wish I could find something similar here in SF. Really miss their ground beef.

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    The Meat Hook
    100 Frost St, Brooklyn, NY 11211

    1. d
      dhs Apr 20, 2010 12:39 PM

      I had what I believe (99% sure) is a standout Meat Hook item at Roberta's. It is Roberta's pork chop. A truly 'OMG moment' when my wife and I downed one of those a few weeks back. Outstanding flavor and texture and juiciness. Note - it is cooked on the rare side, if you can't stand pink in pork, probably best to avoid. But if you don't mind, this dish is easily in my top 10 ever. Need to go back and try again as well as try one at home under the broiler.

      I purchased a M.H. rib roast for xmas and it was a let down flavor wise. Yes very tender and was a superb piece of meat but the premium in price was too much I felt after the fact. I did, though, want to try steaks on the grill. I thought that might show the dry aged attributes and flavors better.

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      The Meat Hook
      100 Frost St, Brooklyn, NY 11211

      1. d
        Daniel76 Apr 7, 2010 07:36 AM

        you were able to see a difference in their ground beef over other butcher's ground beef?

        12 Replies
        1. re: Daniel76
          t
          toby1355 Apr 7, 2010 08:55 AM

          This is a topic I've been struggling with for some time now. Having read Pollan and adopted his ideas we went to Marlowe and..., and the Meat Hook to buy meat. When we cooked the ground beef I could not really discern improved flavor. As a matter of fact, I found it to be a bit bland. But then I thought that this beef had been grass fed ( and not even grain finished). It had not been fed the industrial meat diet, with all its additives, flavor enhancers, etc. So, isn't it then true that I was eating beef as it had once upon a time been like? And, if bland, then, that's what real beef was. And that in time I would come to adopt that taste as my standard for what beef should taste like. And if nothing else, it was safe, healthy, and local. And, so far that's been enough to keep me committed to this new way of eating. It also suggests why the French came up with all their sauces and stews when preparing beef.
          Food for thought?

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          The Meat Hook
          100 Frost St, Brooklyn, NY 11211

          1. re: toby1355
            Bob Martinez Apr 7, 2010 12:27 PM

            Or perhaps Pollan is wrong.

            1. re: Bob Martinez
              t
              toby1355 Apr 7, 2010 01:45 PM

              Sorry, I don't understand your post comment.

              1. re: toby1355
                Bob Martinez Apr 7, 2010 02:12 PM

                I give you high marks. A lot of people who make ideological food choices convince themselves that the food tastes better. And to be sure, sometimes it does. Locally grown tomatoes in season routinely trounce the hothouse supermarket variety. But that type of thing doesn't always happen.

                The ground beef you had didn't taste better because it *wasn't* better unless you're grading on an ethical scale which assumes that meat without additives is intrinsically better than that produced by standard methods. The industrial farms despised by Pollan are what keeps food from becoming a luxury item only affordable by the upper middle class.

                In about a month the Red Hook ballfield vendors will start selling their wares and dozens people will start posting about their great experiences. The thing is, none those vendors will be selling Niman Ranch pork or beef. But it will still taste great.

                Until there are some studies that prove that eating Pollan's way will increase my lifespan by 5 years I'm going to continue to make my food choices based on how things taste.

                1. re: Bob Martinez
                  d
                  Daniel76 Apr 8, 2010 10:21 AM

                  Another thing about this organic precious bullshit.. Just because it is organic does not mean it has to be stupidly expensive or even hip.. I work in Elizabeth NJ, which is pretty much a war zone.. Definitely a very poor neighborhood..

                  The Portuguese Butcher I go to buys his rabbits, chickens, and meat from a Farm in PA.. Meanwhile, the birds are gorgeous, the meat is really nice and the rabbits are amazing.. Mind you, to these hardworking blue collar people this is not some fad, this is what they know.. And the prices are so cheap, it's crazy.. Or the live poultry market I go to.. When they kill the chickens in front of you, nothing more local than that.. When is that going to take off.. A Hipster Live Poultry Market.

                  Same thing if you go to the Amish Markets.. Ask the Amish guy if his meat and vegetables are organic? He will have no idea what you are talking about.. But, his stuff is.. And it's not over blown and over priced..

                  Go up to the Berkshires.. I buy goats and sheep and pigs out of peoples backyards.. And I buy whole pigs for like 60 bucks.. You know it's local when you throw it in your trunk still warm.

                  It's like these new places that think they invented this new form of eating and I find it aggrivating.. I hate when the waiter or waitress says "uh yah, it's all organic and like local" with that smugness..

                  I'm sure most of this is coming with good intentions.. Actually , I dont even.. But whatever, people are making money and the people over paying seem happy.

                  1. re: Daniel76
                    bigjeff Apr 8, 2010 03:52 PM

                    good points, Daniel76.

                    1. re: bigjeff
                      w
                      wew Apr 9, 2010 09:46 AM

                      The ground beef was quite good, yes a marked improvement over several butchers' offerings. On the strength this success I tried their aged rib steak. This was bland to the point of sadness. I would caution anyone who likes robust beef to avoid at least this cut.

                    2. re: Daniel76
                      v
                      vlewis Apr 19, 2010 04:51 PM

                      Daniel76, would you mind sharing the name of the portuguese butcher/market you get the rabbit from and also the place in the Berkshires you get goat from. Thanks!

                      1. re: vlewis
                        d
                        Daniel76 Apr 14, 2011 10:41 AM

                        so sorry havent read this..

                        Acoreana Grocery Store
                        908-527-9099
                        237 2nd St
                        Elizabeth, NJ 07206

                      2. re: Daniel76
                        CitySpoonful Apr 5, 2011 09:28 AM

                        If you're thinking of striking out on your own and buying and butchering your own meat, ironically The Meat Hook has butchering classes, like the one (re: pigs) written up here: http://www.cityspoonful.com/meat-hook....

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                        The Meat Hook
                        100 Frost St, Brooklyn, NY 11211

                2. re: toby1355
                  Mandymac Apr 11, 2010 12:32 PM

                  Toby1355, I'm surprised that you feel this way, and I wouldn't go by this one experience to say: "grass-fed beef is bland." I've always found, to the contrary, that it tastes stronger and gamey-er than supermarket beef. I get my beef from the Coop. Maybe Meat Hook beef is blander than beef you're used to. It's all relative. Keep trying.

                  -----
                  The Meat Hook
                  100 Frost St, Brooklyn, NY 11211

                  1. re: toby1355
                    s
                    sir chowalot Apr 20, 2010 12:36 PM

                    Your failure to notice a big taste difference may be a matter of your tastebuds, which vary in humans as to number and receptivity (see very interesting discussion here: http://www.bbc.co.uk/science/humanbod...). If you are one of the 75% of the people who are "non-tasters" to "normal tasters", you may not notice any difference, in which case it is up to you whether Pollan's purported health benefits are worth the extra $$ you have to spend to get grass raised beef. I find the taste of grass fed to be very different from the corn raised beef I'm used to.

                    And as for the French, they came up with all of their sauces and stews when preparing beef to hide the fact that it was getting rotten - not bland. Back in pre-refrigeration days, spices were highly valuable because they masked the taste of rotting flesh.

                    cheers!

                    I

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