{"id":9570,"date":"2010-10-15T03:28:17","date_gmt":"2010-10-15T03:28:17","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=9570"},"modified":"2026-04-06T10:57:24","modified_gmt":"2026-04-06T16:57:24","slug":"maid-rite-osceola-iowa","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=9570","title":{"rendered":"Maid Rite – Osceola, Iowa"},"content":{"rendered":"
\n
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Maid Rite, an Iowa staple<\/span><\/figcaption><\/figure>\n

Several years ago my friend and colleague Bill “Roastmaster” Resnik and I had the opportunity to do what most employees only dream of.\u00a0 We got to insult a corporate vice president for half an hour in the presence of even higher ranking corporate officials.\u00a0 The occasion was the vice president’s retirement and we got to roast him– figuratively, but from the blush on his cheeks you might have thought it was literally.\u00a0 It was one of the easiest from among the twenty or so roasts we’ve done because we had so much fodder with which to work.\u00a0 The vice president was retiring to Iowa, a move which provided a wealth of material with which we could insult him.<\/span><\/p>\n

The roast was laced with references to farm animals, outhouses, Green Acres, American Gothic and the bridges of Madison County.\u00a0 We even devised an Iowa “Slim Slow” diet that featured corn flakes and corn fritters for breakfast; corned beef hash, corn on the cob, corn chips, corn muffins and corn ice cream for lunch; homemade corn whiskey for an afternoon snack; and cornmeal encrusted Cornish game hens, creamed corn and candy Korn for dinner followed by a leisurely smoke on a corn cob pipe.\u00a0 If you’ve ever driven through Iowa, you’ll understand; the “scenery” is comprised of miles and miles of corn.
\n<\/span><\/p>\n

\"\"
Large Maid Rite with cheese, mustard and pickles<\/span><\/figcaption><\/figure>\n

Even though the opportunities for double-entendre would have been priceless, we didn’t include a single reference to Iowa’s famous “loose-meat” sandwiches because, frankly, we didn’t think anyone would know what they are.\u00a0 That is perhaps no one but fans of the situation comedy Roseanne.\u00a0 In the show’s later seasons, Roseanne co-owned (with a character played by real-life husband Tom Arnold) a restaurant situated in Lanford, Illinois called the Lunchbox which specialized in loose-meat sandwiches.
\n<\/span><\/p>\n

PBS viewers may remember that the loose-meat sandwich was also one of 22 sandwiches showcased in Sandwiches That You Will Like<\/em><\/a>, a scintillating 2002 PBS documentary by the brilliant Rick Sebak<\/a> of WQED in Pittsburgh, Pennsylvania.\u00a0 A companion book version<\/a> written by my friend Becky Mercuri<\/a> is a must-have for all sandwich aficionados.\u00a0 Becky, a self-admitted “inveterate student of culinary history” traces the origin of America’s most celebrated regional sandwich creations, including the aforementioned loose-meat sandwich.
\n<\/span><\/p>\n

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Maid Rite sandwich with A1 Steak Sauce, pickles, mustard and grilled onions<\/span><\/figcaption><\/figure>\n

Becky explains that the loose-meat sandwich came about because its nutritional and economical properties made ground beef popular in America in the latter part of the nineteenth century.\u00a0 The evolution of both the sloppy Joe and the loose-meat sandwich was a natural.\u00a0 The actual origin of the loose meat sandwich is in dispute with two claimants to its first creation.\u00a0 The latter claimant was a Muscatine, Iowa resident named Floyd Angell who developed a special grind of meat and cooked it loosely instead of forming it into a hamburger patty.\u00a0 He then placed it on a roll.\u00a0 Voila, a loose-meat sandwich.<\/span><\/p>\n

According to local lore, Angell handed a sandwich to a deliveryman who exclaimed that the sandwich was “made right.”\u00a0 That was the inspiration for Angell establishing the Maid-Rite restaurant chain in 1926.\u00a0 Today, Maid-Rite is a franchise boasting more than 80 outlets in Iowa and other Midwest states.\u00a0 As we found out, a Maid-Rite sandwich is to Iowans what the green chile cheeseburger is to New Mexicans.\u00a0 During our inaugural visit, we ran into\u00a0 and broke bread with the Schmidts, Iowa natives now residing in Roswell, New Mexico.\u00a0 During their two-week stay in Iowa, they planned multiple visits to Maid Rite.
\n<\/span><\/p>\n

\"\"
A simple, but outstanding sandwich menu and more at Maid Rite<\/span><\/figcaption><\/figure>\n

We can now understand why.\u00a0 A Maid-Rite sandwich is surprisingly delicious, so good we drove past hundreds of boring miles of corn on our return trip from Illinois to New Mexico to have another, so good we risked filling up even though a visit to\u00a0 the world’s best barbecue at Arthur Bryant’s<\/a> was but two hours away, so good any skepticism we may have had about ground beef sandwiches was quickly and irrevocably erased.\u00a0 We’re sold!<\/span><\/p>\n

In 2009, James Beard Award-winning food journalists Jane and Michael Stern published a terrific tome entitled 500 Things to Eat Before It\u2019s Too Late<\/em><\/a>, a celebration of the best dishes that are unique to America.\u00a0 Iowa’s loose-meat sandwiches were a no-brainer inclusion.\u00a0 Their description: “a Siouxland sloppy Joe but without the slop, ground beef that is cooked loose — unpattied — and seasoned and drained but sauceless<\/em>” is better than anything I can contrive, an apt characterization of one of America’s culinary treasures.<\/span><\/p>\n

\"\"
After you’re done with your sandwich, you still have loose meat left<\/span><\/figcaption><\/figure>\n

The menu features three sizes of Maid-Rite sandwiches–the standard-size, the mega-sized (a must have) and the junior (for smaller appetites).\u00a0 It also offers other sandwich options (such as a fish sandwich and a tenderloin sandwich), but they don’t spell I-O-W-A as the Maid-Rite sandwich does.\u00a0 Ingredient options include mustard, ketchup, onions and pickles. An inventive Maid-Rite employee even has a sandwich named for him–the Tyler Maid-Rite\u00a0 which includes A1 Steak Sauce and grilled onions.\u00a0 Other Maid-Rite options include a Cheese Rite, Chili Rite and a Bacon Rite (or you can have any combination of the three).<\/span><\/p>\n

All ingredients–mustard, cheese, pickles and bacon, for example–are strategically positioned beneath the loose meat which somehow stays together (well, mostly) sandwiched between two soft, sweet buns.\u00a0 Any remnant pieces of loose meat are like a savory dessert you’ll scoop up afterwards.\u00a0 The meat is perfectly seasoned and amazingly greaseless yet wonderfully moist, not at all like the dust-dry ground beef you might imagine.\u00a0 The buns are piping hot, almost as if steamed, and as good as any hamburger bun you can imagine.<\/span><\/p>\n

On second thought, a loose-meat sandwich wouldn’t have made good roast material.\u00a0 I’m not sure I could have gotten through the roast without salivating at the very thought of this delicious sandwich.
\n<\/span><\/p>\n

Maid Rite<\/strong><\/span>
\n2010 West Clay Street
\nOsceola, Iowa<\/strong>
\n(641) 342-7205
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 15 October 2010
\n1st VISIT<\/strong>: 7 October 2010
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $
\nBEST BET<\/strong>: Mega Cheese Rite, Mega Cheese-Bacon Rite, Mega Tyler-Rite, Sweet Potato Fries\u00a0<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Several years ago my friend and colleague Bill “Roastmaster” Resnik and I had the opportunity to do what most employees only dream of.\u00a0 We got to insult a corporate vice president for half an hour in the presence of even higher ranking corporate officials.\u00a0 The occasion was the vice president’s retirement and we got to roast him– figuratively, but from the blush on his cheeks you might have thought it was literally.\u00a0 It was one of the easiest from among the twenty or so roasts we’ve done because we had so much fodder with which to work.\u00a0 The vice president was retiring to Iowa, a move which provided a wealth of material with which we could insult him. The roast…<\/p>\n","protected":false},"author":1,"featured_media":47208,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[579,563,30,553],"tags":[],"class_list":["post-9570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iowa","category-rating-excellent","category-sandwich","category-across-america"],"yoast_head":"\nMaid Rite - Osceola, Iowa - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=9570\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maid Rite - Osceola, Iowa - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Several years ago my friend and colleague Bill “Roastmaster” Resnik and I had the opportunity to do what most employees only dream of.\u00a0 We got to insult a corporate vice president for half an hour in the presence of even higher ranking corporate officials.\u00a0 The occasion was the vice president’s retirement and we got to roast him– figuratively, but from the blush on his cheeks you might have thought it was literally.\u00a0 It was one of the easiest from among the twenty or so roasts we’ve done because we had so much fodder with which to work.\u00a0 The vice president was retiring to Iowa, a move which provided a wealth of material with which we could insult him. 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