Elk meat for sale arizona10/7/2023 ![]() It's interesting to note that over the years the price of beef has gone up but the Ugly Steak remains the same. At that price, you can use it for a sandwich or chop it up and put in a stew without feeling like you’re wasting your money. Whereas USDA Prime rib-eye steak goes for around $25/per pound in the store, an Ugly Steak costs $10.99/a pound. Low cost is the other key to the Ugly Steak’s appeal. The fat threaded throughout this steak prevents that from happening,” Dan said. “Some people who like their steaks well done have a hard time enjoying them because they’re usually tough and or dry when they come off the grill. "But it’s one muscle and it looks the way it does because it’s very marbled.”Īnd therein lies one aspect of the Ugly Steak’s success: The marbling makes it hard to mess up the preparation. “It looks grainy and tough, like something we might have run through the tenderizer and stuck together," Dan said. Meats at Dickman's (Photo courtesy of Dickman's Meat & Deli on Facebook) When the family moved to Tucson, customers browsing the display cases would ask, “What is that ugly-looking meat?” The name stuck. In Wisconsin, Jan Dickman called this cut – the specifics are trademarked and a well-guarded family secret – “sandwich steak” and sold it to taverns and bars as pub grub. ![]() “When you get to Friday, Saturday, Sunday, we sell thousands.” So, what is an Ugly Steak? “On Tuesday, Wednesdays, or Thursdays – our slower days – we sell two hundred to three hundred of them,” Dan said. Of all the meat sold, the most popular item by far is the Ugly Steak. Jan and son Jeff Dickman once operated the Broadway Boulevard store Neda, the middle sister, used to work there three days a week (she's now a pharmacist and although Dan jokes that he's better off without her, they miss her greatly).Īll the beef is aged for at least 30 days and some cuts are dry aged for another 30 or 40 days to condense the flavor. When his parents split up and Janice (Jan) Dickman moved the family to Tucson, she bought a meat market on the east side called Carl’s - the site of the original Dickman’s.Īt one time or another, all of the siblings – two brothers and three sisters – have helped out in the business - the girls learning to butcher along with the boys. Horeb, where his mother and father opened Model Meat Market. He continued his hands-on education in Mt. Dan Dickman at Dickman's Meat & Deli (Credit: Edie Jarolim) The family-run business was inspired by Dickman's childhoodĭickman first learned the trade as a child working alongside his grandfather, who had a butcher shop in Madison, Wisconsin. ![]() The personal favorite brat of Dan Dickman, who is the General Manager of both the Oracle Road and the Broadway Boulevard store, is the Cheesehead, which folds aged cheddar, sauerkraut, Miller Lite, and fresh chopped onions into its savory pork mix. ![]() The jalapeños in the most popular of the house-made bratwursts – not to mention the fact that some two-dozen types of brats are created in house – are another sign that the Dickman family combines the best of both regions. Seemingly countless varieties of bratwursts Packers t-shirts, caps, and other Cheesehead-a-bilia let you know that this family-run business originated in Wisconsin, while stacks of 40-pound bags of mesquite charcoal remind you that barbecuing is not just a seasonal pleasure in this warm-weather town. The Midwest meets the Southwest at Dickman’s Meat & Deli, now celebrating its 32nd year in Tucson.
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