Chicago Steak Company
If it’s red, marbled and used to go “moo,” you’ll find it at Chicago Steak Company. Every steak is aged 4-6 weeks and individually numbered and registered to ensure the utmost quality. Don’t sleep on “Coach Ditka’s Favorites,” a collection of premium meats handpicked by Iron Mike himself.
Crystal River Meats
Family owned and operated in the heart of the Rockies since 1999, Crystal River’s goal is to “sustain the earth through creating healthy food.” Every stage of production — from growing the hay to butchering the animals — occurs within a 200-mile radius of Carbondale. Their beef is 100% grass-fed and dry-aged for 15 to 21 days for a tender, savory finish.
New York, NY
The 100% grass-fed beef from Greensbury Market offers greater nutritional value than its grain-fed counterparts. Read: more Omega-3s and fewer saturated fats without compromising flavor. They pride themselves on sourcing their meat from “sustainable, American, family-owned farms” where cattle graze together on open, clean pastures.
Kansas City Steaks
Kansas City, MO
Kansas City Steaks has been one of the most reliable names in American beef since opening their doors in 1932. Their corn-fed Kansas City Strips are wet-aged for 28 days for a consistently bold and juicy finish. Other offerings include roasts, steakburgers and a host of traditional KC BBQ-ables.
Main Street Meats
Winner, Judges’ Choice
Based on Long Island since 1946, Main Street supplies some of the top hotels, restaurants and private clubs in the Tri-state area with hand-selected, USDA Prime beef. All cuts are aged 35 days in one of their custom, on-premise dry-aging rooms for a nuanced, beefy flavor. Oh, and BTW: Main Street’s own Lee Seelig happens to be the author of a children’s book called I Love Going to the Butcher. Check it out.
Winner, People’s Choice
Started in 1957, this New York-based family of “meat connoisseurs” has been a longtime supplier of the wet- and dry-aged prime USDA Angus beef for the likes of Peter Luger’s, Keen’s and Wolfgang’s. You know, the perennial “best U.S. steakhouses.” Each cut on MP’s new site comes with an aging history, thorough product description, preferred cooking method and even tasting notes.
North Bergen, New Jersey
Originally established in Brooklyn, Pat has been supplying meat to consumers, restaurants and hotels since 1922. Sourced from small farms across the country, they’re the largest supplier of prime beef in the country’s largest prime beef market. At any given time, the aging room contains 5,000 primals of America’s best Choice and Prime Beef, and they specialize in custom cuts and portions.
Snake River Farms
Family owned and operated in Eastern Idaho, Snake River Farms raises its Wagyu/Angus cattle with the highest attention to detail, using a traditional Japanese feeding process four times longer than the national average. Sustainability, environmental responsibility and the well-being of the animals are paramount, resulting in juicy, tender, perfectly marbled cuts of American Kobe beef.