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The best meat available in the USA.

itsstillmatt

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I know that a lot of you guys like to cook and/or eat. I thought that I would pass along the website of the very best cattle farmers in the United States. They are the only ones around that rival the very best beef in Argentina. I don't know if they ship their products, but they are available at the San Francisco Ferry Building for those that live around here.

http://www.pratherranch.com/index.php
 

denning

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Matt, you have to know that your thread title is just begging for a really tasteless joke right?
 

countdemoney

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You can get wagyu beef in the US, but any debate of "the best" depends on how you like your beef. I prefer less marbling in mine.

For me, the best beef is from hand raised livestock, auctioned at county and state fairs. Fantastic eating.
 

dah328

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Not that I doubt you, but what's your basis for ranking them so highly? They have a couple NYC retail outlets, so I'm tempted to give them a try.

dan
 

itsstillmatt

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Originally Posted by dah328
Not that I doubt you, but what's your basis for ranking them so highly? They have a couple NYC retail outlets, so I'm tempted to give them a try.

dan


Twice over the last year I was served steak at friends houses and was astounded at how good it was. Both times they said that it was Prather Ranch steak. My wife and I have been buying it ever since.

It is the only meat available in stores that has the super rich flavor that you get at steakhouses like Luger. Meat, even at the best butchers, always seems tender, but a bit flavorless. This is not. Give it a try.
 

Arethusa

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Originally Posted by iammatt
Meat, even at the best butchers, always seems tender, but a bit flavorless. This is not. Give it a try.
That's probably because that meat is fresh, whereas this is dry aged. Not that starting as very good beef doesn't help (and it looks like this likely is), but there is reason you can't find anything like this at butcher.
 

itsstillmatt

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Originally Posted by Arethusa
That's probably because that meat is fresh, whereas this is dry aged. Not that starting as very good beef doesn't help (and it looks like this likely is), but there is reason you can't find anything like this at butcher.

I agree that the dry aging is a huge part of the flavor, but I have had plenty of dry aged meat that is not nearly as good. You are correct that the starting point is very, very good. For the most part, Northern California has the best raw ingredients available in the US, but this small producer is one of the very best in any catagory that we have.
 

tangerine

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Just for comparison, how do you feel about Niman Ranch and Harris Ranch?
 

nairb49

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Originally Posted by Arethusa
That's probably because that meat is fresh, whereas this is dry aged. Not that starting as very good beef doesn't help (and it looks like this likely is), but there is reason you can't find anything like this at butcher.


Its dry, but is it selvage?

sorry, denim on the mind.
 

itsstillmatt

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Originally Posted by tangerine
Just for comparison, how do you feel about Niman Ranch and Harris Ranch?

Niman Ranch used to be really good. Harris Ranch is, to me, above average supermarket meat.

Niman is not nearly as good as it was when it was small and mainly supplied restaurants.

Prather Ranch is much better than Niman ever was.
 

ayn

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I will have to try some of their steak, will check out the MV farmers' market this Sunday... Back in Austin, TX, I got my steak from this place called The Meat Shop, they sold Wagyu beef from Harrell Ranch, excellent excellent steak! They closed their retail location before I moved away though.
 

pejsek

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I've been meaning to give Prather a try and now I certainly will next time I'm down there. My current favorite (since last summer) has been the onglet from Golden Gate Meats (also in the Ferry Building). My wife comes from a long line of beef lovers; lore has it that her grandfather, the Industrialist with Socialist sympathies, was fond of bringing 4" portherhouse steaks to the Labor Day picnic in Cleveland. Anyway, I took a bunch of the Golden Gate hanger steak to Austin, Tx last Christmas and it met with unanimous approval from the conclave. It's supposedly USDA Prime.
 

itsstillmatt

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Originally Posted by pejsek
I've been meaning to give Prather a try and now I certainly will next time I'm down there. My current favorite (since last summer) has been the onglet from Golden Gate Meats (also in the Ferry Building). My wife comes from a long line of beef lovers; lore has it that her grandfather, the Industrialist with Socialist sympathies, was fond of bringing 4" portherhouse steaks to the Labor Day picnic in Cleveland. Anyway, I took a bunch of the Golden Gate hanger steak to Austin, Tx last Christmas and it met with unanimous approval from the conclave. It's supposedly USDA Prime.

Golden Gate has very good meat and terrific service. I think that they are the best full service butcher in the Bay Area. I can't argue with anybody who likes cuts like hanger steak rather than the ubiquitous filet mignon. The Prather hangers and chucks are great, so don't feel like you can only go for NY strip. In fact, the ground beef is otherworldly.
 

Saucemaster

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iammatt, you're making me hungry and homesick at the same time. I hate you.
 

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