|
|
 |
Home > Food & Drink > Meat > Steak & Beef
| > | steak & beef |
| > | buying guide |
Look for dry-aged beef (vs. wet-aged or not aged). The longer it is aged, the better (i.e. 3 weeks is good; 6 weeks is great).
Learn more
steak & beef
|
|
Preferred Meats
This is a great online source for all types of high-end meats, including free range, 100% grass fed Hereford and Angus beef, Kobe-style beef burgers, Kurobuta pork, which many consider to be the best pork, grass-fed lamb from New Zealand's Atkins Ranch and other meats. |
|
|
Lobel's
Many consider this to be the best butcher shop in America. Located on New York's Madison Avenue, Lobel's is often featured in David Letterman's "Know Your Cuts of Meat" segment. Celebrity customers have included Calvin Klein, Jackie Onassis and Robert Duvall. All of their meat is USDA prime, never frozen, and dry-aged (for 4-6 weeks...most places only age for about 3 weeks). Lobel's Wagyu Porterhouse was judged the "Best Piece of Meat in America" by Forbes Magazine. |
|
|
Stockyards.com
This is the Chicago company that supplies the steaks found at many of the country's top steakhouses including Bob's Steak & Chop House in Dallas and San Francisco, Gibsons Steakhouse and Chicago Chop House in Chicago, Rainwater's on Kettner in San Diego and Jackson's Steakhouse in Fort Lauderdale. |
|
|
Niman Ranch
Niman Ranch uses a co-op of independent, sustainable family farms in the Midwest to raise their cattle in open pasture without the use of antibiotics or growth hormones. Their meats are served at some of the country's finest restaurants (NYC's Cafe Boulud, Babbo, Daniel and Picholine). Their beef is never frozen and is available fresh or dry-aged. They carry both grain-finished and grass-finished beef. |
|
|
La Cense Beef
100% grass-fed and grass-finished Black Angus beef from Montana that is free of artificial hormones, antibiotics and pesticides. Dry-aged for 19 days and flash-frozen for shipping. Featured in Gourmet and Saveur Magazines. |
 | |
|
Allen Brothers - This 100+ year old Chicago institution supplies its beef to many of the nation's finest steak houses including Morton's and Del Frisco's. All of its ultra premium beef is USDA Prime and you can choose from wet-aged or dry-aged cuts, as well as frozen or "never frozen" options. |
Peter Luger Steakhouse - An American standard-bearer. When asked where he would go for a last meal, New York Times travel writer R.W. Apple Jr. replied, "if I had to choose just one, it might be Peter Luger's in Brooklyn."
|