Dry Aged Porterhouse - Harvey Guss, Alexanders or Bristols?

[js76wisco]

Its my father in law's 60th birthday next weekend and I want to get the best possible cut of meat. I've researched the board and it seems like these 3 are the most highly rated butchers. I like in West LA and am driving to Brea to bbq so Alexanders is on the way. Anything in the OC or far outside of my drive were eliminated.

Question - which is the best place for dry aged porterhouse? I am going to start calling tomorrow to check prices (although not very important unless huge difference) and if they have dry aged porterhouse.

Cooking method - seared over hot charcoal and wood seasoned with kosher salt and pepper.

[LuluTheMagnificent]

Anyway to get a list of what Harvey Guss sells? I don't see anything on the website.

[Servorg]

You call and order what you want. They call you back to let you know when they will have it (normally the next day for typical items).

[LuluTheMagnificent]

Right, but I want to know what all they sell. I didn't know they sell bacon or back fat(some guy was there getting this). I looked on the website but I couldn't find anything. I know they sell turkeys too.

[Servorg]

If they don't handle it they will let you know by phone when they return your call.

[LuluTheMagnificent]

Oh I see. Thinking of getting a prime rib roast for xmas. *drooling at the thought of it.*

[foodiemahoodie]

I think the New York Steak at Dan Tana's might be best steak in the city. A friend told me their beef - their prime New York's are sourced from Newport Meats.

Newport Meats sell thru Vicente Foods. He suggested I try their New York. I've done this twice. First time? Absolutely the same steak as Dan Tana's. The second time? A bit tough and not quite the same. Damn, I really like consistency. They also have "aged" New York in their deli window - much more expensive. I bought some and thought it tasted a little spoiled rather than aged - sucked. I threw out half of it. That said, based on my first experience, I'd try a Newport Meats Prime Porterhouse.

Note on the Newport Meats webisite - their customers include Wolfgang Puck, Thomas Keller, Craftsteak, and Taylor's (which I've never tried.)

[Servorg]

http://chowhound.chow.com/topics/8578...

[foodiemahoodie]

Hmm. Okay, I sent an email to someone who should know (and if they don't know, they'll find out from Dan hisself. Going to get to the bottom of this mystery once and for all!

Could be Newport is where the KC meat is sourced from.

[JudiAU]

For best quality conventional meat, prime and dry aged, Harvey Gus. You can specify what level of "old" you want. Lobels mail order but not to such a degree that it is worth the price difference.

We've also had some lovely meat from Lindy and Grundy and Mccalls if you want specialty source products.

[Bruce Kerr]

I'm way too late for the original post, but just for info, my recommendation would have been Marconda's in the Farmers Market, or Lindy & Grundy, just up Fairfax, or McCalls Meats on Hillhurst /Los Feliz. All have the healthest of great meats, great service and will cut exactly as you wish.

[LuluTheMagnificent]

Thinking of getting a turkey and two porterhouse steaks from here. Still the best? How much you think the steaks will cost?

Thanks

[js76wisco]

Call ahead and speak to them for special requests. I believe the prime steaks are in the $15 to $20 range depending on the cut. Sometimes they do not have the porterhouse on the bone if that is what you're looking for. Try their sausages if you want something to nosh on before the steaks are ready.

[LuluTheMagnificent]

Thank you. Yes, I will call. I like the porterhouse on the bone.

[LuluTheMagnificent]

I got a porterhouse $36, it was amazing. Let's just say I was a steak virgin until I had this. I thought I was eating steaks but I wasn't. I got some bacon too! Mr. Guss was a sweetheart too.

[js76wisco]

I got our meat at Alexanders and was delighted with the quality and flavor. All of the steaks are from Harris Ranch and Prime. The rib eye was fantastic. Great marbling, excellent flavor and they tie them up into a circle for easier cooking. They hand cut us 1.75 inch think porterhouse steaks which were also great. It was hard to tell because we overcooked them a bit. The sausages are made on premises but they are frozen just in case you want to cook them the same day. The butchers were all very friendly, helpful and nice. I would highly recommend Alexander's if you are BBQing and looking for prime meat.

[PurpleTeeth]

WE LOVE THEM! Just BBQed Filets from them this weekend and they were melt in your mouth. We also made Tartar from the left over filet tip and that was delish as well. They know their stuff there.

[The Chowhound Team]

Pardon this brief interruption, Folks-

We are going to ask you to confine the discussion on this thread to where to find local sources for good meat Discussion of how to age, prepare or cook meat is out of scope for this regional board. The focus of this, and all of the regional boards, is about identifying local sources of great food, drink, or food related supplies or equipment. Discussion about food preparation or cooking techniques; recipes, etc. dilutes the stated purpose of this board.

Please feel free to start a discussion about how to age, otherwise prepare or cook meat on the Home Cooking board. If you do so, you are welcome to then post a reply on this thread with a pointer to the further dicsussion on the Home Cooking board.

We appreciate your cooperation in maintaining the topical focus on the Chowhound forums.

[js76wisco]

Thanks for the feedback. I'm going to give Harvey Guss a try. Depending on how adventurous I'm feeling and how hot it is outside I may do 1 porterhouse from Harvey Guss and 1 from Alexanders for a taste test. If I do I'll be sure to report back but seems like both are very good options.

I thought about Lobel's but it's a recession and don't want to get in trouble by the CH team.

[foodiemahoodie]

Taste test is always fun.

A trick with Guss - especially if you've bought from him before - is that you can leave a message on his answer machine the night before and you should be fine.

[blackbookali]

Alexanders has really great porterhouse steaks, Harvey us great but you need to order in advance and pick up by 12noon on weekdays. Hard to beat Guss but Alexanders is convenient and the quality is top notch.

[Baron]

For future reference, I get prime cuts at Costco for a reasonable price. I have not seen the prime porterhouse there, but they do have choice. I usually get the prime boneless New Yorks or rib eyes and just age them myself for a few days.

[JeMange]

Costco does have surprisingly good meat. The problem is that it is not dry-aged. I agree with Lobel's mail order but they're shockingly expensive.

[LisaN]

I got a steak at Bristol (althought not aged) and was not impressed. It had no flavor. Dont' go there.

I've mailordered from Lobel's and it was good

[Faim]

HARVEY GUSS100%

[David Kahn]

Agree. Some of the best steaks I've had anywhere or ever, came from Harvey's Guss. He'll even let you specify the length of aging.

[ipsedixit]

I go almost exclusively to Alexander's. All the steaks are Prime, can't go wrong.

Call ahead to reserve exactly what you want.

[JPomer]

where is Alexander's???

[PurpleTeeth]

Alexanders Choice Meats
6580 N San Gabriel Blvd, San Gabriel, CA‎ - [phone]‎

[epop]

Or Lobel's mail order.