- USDA through USPS. - Let's talk about that. (upbeat music) - Good Mythical Morning. - Coming up next week we're gonna have our third quarterly livestream for the Mythical Society
third degree members. That's Tuesday, September 24th 2019. Sign up now to be part of
it at mythicalsociety.com. - Yes, it is 2019. - Yeah. - Okay, we live in an era--
- You won't always be. - Of peak convenience. You wanna see a movie, Netflix. You need a new toaster, Amazon. You need to go to uncle
Randy's funeral, Facetime. So, why should getting a
great steak be any different? - Because it's a steak. - No, no, no. Here's the thing, Link. The future is now, there are so many frozen gourmet beef pucks
you can order online and have delivered right to your door, but are they any good? And if so, which one's the best? Well it's time for Which Mailed-In Steak's A Culinary Adventure, and
Which is More Return to Sender? - Now we're gonna be tasking filet mignons from five different
mail-order steak companies, Omaha Steaks, Kansas City
Steak Company, D'Artagnan, Snake River Farms, and Pat LaFrieda. - And we're gonna be ranking each steak on a scale of one to five, as follows. Makes we wanna hurl-oin. Steak it or leave it. Give it a try-tip. Wagyu need to eat this. And commander in beef. - Oh yeah. (country music) Now I've heard of Omaha
Steaks because they're one of the countries biggest meat supplier, shipping over 4,000,000 coolers
of meaty goodness annually. - Ooh-wee. And it comes in a box just like this, so. - This is how it arrives. - It's just a steak box, man. - And then you take it and you steak it. - And you cook it. - And then you drop a little of it on your trash can by accident. Mmm, okay. - Let's cut right down the middle here. - Now Josh how did you prepare this? - [Josh] Yeah so we just
seasoned it just with salt just to get the pure beefy essence, and then we seared it on a grill pan and then we sous-vided it
to your perfect doneness. - Sous-vided it?
- Sous-vided it? - [Josh] Sous-vided it-- - Is that the past tense of sous-vide? - [Josh] Course. - This is the most
economical at $2.50 an ounce that we're going to be
tasting this morning. 60 bucks for four six-ounce filets. - Now I'm a steak guy, I like steak, I eat more than I should
'cause you should really only eat four ounces a week, according to the American Heart Association. But, I eat four ounces in a bite. (laughing) So, this is not bad but I
feel like I can kinda tell that it came in a box. - Oh, at least that's what,
you don't like it so you're-- - It's got a little bit of like, mmm, that might have been frozen,
sort of situation going on. Now I would continue eating it-- - You putting this thing down here? - No wonder, I think
they're all gonna have that. I'm gonna be surprised if there's
one that doesn't have that I've been in a box for a
few days kinda taste to it. - So let's start with Omaha
Steaks right in the middle. - [Together] Give it a try-tip. (country music) - Next up is Kansas City Steak Company, coming all the way from Kansas. It comes in a--
- [Link] Similar box. - Very similar box. At least this one is more round. But similar idea. - They say that they age
their steaks for 28 days before freezing so
they're at peak tenderness when they arrive at your door. We'll be the judge of that. - 28 days later. (laughing) I've seen that. (laughing) - About nine and a half weeks later. (laughing) - I thought it was six and a half weeks. Nine and a half weeks, Mickey Rourke. - I honestly don't know. It's a little more tender. - Better. Immediately, without a
doubt, better than Omaha. We've moved a little bit... South? - [Woman] What?
- What? - Where is Kansas City
in relation to Omaha, that's what I was, I
was looking at the map. - Both in North America. - It's south, Kansas City is south of it. So we've got a little bit of south, we've got a little bit closer to home. - This was a little more expensive, so there is a correlation
there that we're finding. - I still feel like I could tell you that it had been in a box. And frozen. - I definitely like this one better-- - But it is better. So you wanna put it in
wagyu need to eat this. You know what, I kinda
feel like, let's, let's... - A lot of the customer
reviews on their website mention a customer rep named Karen, everybody seems to love Karen
at Kansas City Steak Company. - Shout out to Karen. - Hey Karen. - Keep doing what you're doing Karen. (country music) - If you like taking gourmet
meat out of your mailbox but you also stan the three musketeers then D'Artagnan may be
the meat supplier for you. Their box is nondescript and inside is just the slab of meat. - They're letting the
meat stand on it's own. - Yeah, maybe that's so
people don't steal it. Oh, there's a steak in there. D'Artagnan. - Now, these are free-range. Free-range cows. Cows is what makes steak,
did you know that Link? - Cows make steak? - Yeah. - Yeah, free-range animals,
humanely raised and harvested. You know what that means. - Yeah, that's the non-humane part. (laughing) - Tender. - Wow, we're going up the gravy train or whatever you wanna call it. - I actually feel like Kansas
City tasted a little better. - No. - Maybe I got a more salty piece. - I think that this tastes better. I'm not tasting any of that
frozen boxy-ness in this. It's considerably more
tender, we've gotten more tender with each step. Both of those have a I was
frozen sorta aftertaste I do not taste in D'Artagnan. I feel pretty strongly about that. - Okay, you know, I'm
happy to defer it to you 'cause I'm not as much of a steak man. I think they're neck and neck
so let's put D'Artagnan... - Okay. - Based on your review, a little ahead but I'm
only gonna say slightly. - Okay, yeah, it's not
way better but to me it's definitively better. - Whereas this gap is much bigger. - Yeah yeah. (country music) Okay, Snake River Farms
specializes in a quote ranch-to-table approach, they
say they control everything about their beef down to the genetics which sounds kinda mad science-y,
but we're gonna find out if it translates to our taste buds. Again, nondescript packaging
and we've enjoyed some stuff from Snake River Farms before when we did our hotdog taste test or
whatever we called it. Their I think all beef
hotdogs were like way better than everything else that we tasted. - Very good, very good. And they claim, at Snake
River, that their beef is better than others because
their cattle are raised in the North-West where
temperate climates apparently keep their cows comfy
throughout every season. So comfier cows, tastier cows? Dank it, sink it. Most expensive so far. - A lot of flavor. But I gotta say, there's
almost a gameyness to it. - Really? - Like, I don't mind it, I'm surprised-- - I don't detect... - Okay, try mine because
I think that mine has a, let me cut a piece for you. I think that mine has a,
almost, lamb situation going on. - How are you cutting this? - Not well. Do you detect a difference in mine? - Mm-mm. - There's a piece right there already cut. - [Rhett] Oh, look at that. - No. - These steaks are drastically different. - Well that's another variable. - Yours is significantly
better than my steak. - Yeah, mine's great. - No two cows are the same
man, they're like snowflakes. - Mine came out of the
head of the Snake River. Yours is a little down stream. - I'm gonna go back again. They're different dude. Yours is better, yours
is good, yours is... - You don't like yours? - Not as much as I like yours. This is--
- I can tell you keep eating off of mine. - You gotta try people's steak
when you sit down at a table. Just to know if you got the best one. - Preferably when they're not looking. All right, so we're in a bit
of a quandary here because-- - I don't. - I'm equivocally putting this at the top. You know, we're gonna shift
Omaha down, let's just-- - Go ahead and do that, go
ahead and shift that down. To me it's D'Artagnan or Snake River, I gotta taste them again but for now I'm comfortable with this,
let's just see if it comes into play when we taste the last one. - And note, we're putting mine up here because we're giving it
the benefit of the doubt. - Right. Mine may have just been a dud. (country music) - Pat LaFrieda, isn't he like
a manager for a baseball team? - It does sound like
Tommy Lasorda, doesn't it? (laughing)
- Yeah. That's it, Tommy Lasorda. Pat LaFrieda steaks are the largest and most expensive steaks we ordered. Four seven to nine ounce
filet mignons cost 135 bucks. Their facility in New Jersey
has two, I'm holding up four, dry aging rooms that
house over 80,000 steaks at any given time according
to their information. - LaFrieda gotta do a
double dried situation. - And here they are. They look different, too. That's quite a pod of meat. - Pod? - [Link] Digging in. - Kinda coming for the second bite here. - Experience the freedom
of a Pat La-freedom steak. You know I could work with that. - Let me just say, this is not easy. What I'm really trying to evaluate is just the taste of the meat. (laughing) - Yeah.
- Trying to limit it to that. (laughing) - [Link] Okay, stop giggling about it. - Okay, first of all I
think we're on the same page that Kansas City and Omaha are... - Gone. - They're not even in contention. I honestly feel like D'Artagnan... - Put it over here. - Is in the mix with... it
comes down to these three. I don't know which one's the best. - Yeah, we're gonna have
to do a quick retaste. Bare with us. - We're cow with this. - Normally when I eat a
steak I just don't think this much about what it tastes like. It's more about tenderness and seasoning, but I think we're doing
the right thing in trying-- - All right, I came to a conclusion between this one and that one but I'm not gonna say anything yet. I came to a conclusion
between this one and that one. This is like a SAT problem. And now I have to come to a
conclusion between these two. - I'm just kinda eating
steak at this point. Having a good time. - I'm eating a lot of meat, I know. But I'm doing it for you. - And we're back. Okay Rhett, you seem to have
learned a bunch of things and I just ate a bunch of steak, so... - These two are better
than D'Artagnan, okay? - I agree. - That seems clear to me. - I have my favorite. So we're down to the Snake
River and the Pat LaFrieda. - I gotta say that these
are very close in my mind. - [Link] Yes. - But I do have, what I
feel, is slightly better and I am ready to place my hand over it if you wanna do that on a count to three just so we won't--
- Three. - Influence each other. - Two, one. All right so I like the Snake River but I'm also not as opinionated. I do not eat a lot of steak
and I'm gladly deferring to you especially if you have
a compelling reason. - Pat LaFrieda tastes better. (laughing) - Just slightly? - But just slightly better
and I gotta say that-- - It's a toss up for me. - I am influenced by the
fact that I got a weird bite from the Snake River. I would say I could heavily
recommend that you get either one of these if
you're gonna choose, but if you have to make a choice, I think you gotta go with Mr LaFrieda. I mean, he's got 80,000 steaks
in two dry age facilities-- - Go all the way. - Just waiting for you
in New Jersey, come on. - But I still got love
for you, Snake River. - Oh. - Ha, ha. - Thanks for like and
commenting and subscribing. - You know what time it is. - My name is Jonathan Ellis,
I'm from Lufkin, Texas and it's time to spin
the Wheel of Mythicality. - That guy kinda seems like he
was making a bunch of videos for a bunch of channels that night. (laughing) Click the top link to watch
us play a fan-submitted level on Super Mario Maker 2
in Good Mythical More. - And to find out where
the Wheel of Mythicality is gonna land. Wanna be the top dog? Then go to our shop dog and save up to 30% on our Mythical Storywear
Post Apocalypse collection at mythical.com.
Who sears before sous vide?!?
Why wasn’t the lowest scored called a mis-STEAK? Too obvious?
I hope I’m not the only KC-area mythical beast who started yelling at their device when Rhett said the steaks came from Kansas...
Although I did look it up and the official address for Kansas City Steak Company is in KCK, not KCMO, so...you win this time, Internet!
Link somehow cut his steak correctly each time and somehow Rhett's cuts were terrible.