huntington meats/farmer's market
been enjoying these incredible 1.5" thick ribeyes from here, about 25 bucks each so not cheap but this is steakhouse quality (easily) and would certainly be substantially more in a restaurant...never had the steaks from there until last month or so and we've now been back, a lot, for more. Really nice butcher who helped my wife with recommendations for her hungry men who are bad cooks but can fire up a mean steak on the bbq. thumbs up.
Yeah, Huntington Meats is a great operation. Friendly guys, too. Unfortunately they no longer take apart whole cows, so sometimes they don't have the cut I need (chuck eye roast, I'm looking at you...) Instead, they use cryovac pouches of Harris Ranch prime.
Interesting to note that a few years ago on our way back from SF, we stopped at Harris Ranch's steakhouse way out in Coalinga off I-5. Surprisingly, they only serve, and sell Choice. Apparently the Prime all goes to retailers like Huntington Meats.
re: Mr Taster
glad to hear you like it there too. my kid is teething and the beef jerky they sell there hits the spot for her! and dad.
harris ranch...if you can get past the smell around it, terrific spot. we have gotten some of the best prime rib, whole thing with bones from them, but it's been a few years...all this talk about corned beef hash on this page, the stuff there is killer too. what do u do with a chuck eye roast? is it like a discount prime rib that you roast up in oven?
"The chuck eye is a long, narrow group of muscles that runs along the center of the chuck, or shoulder section of the cow, from front to back. It is a continuation of the same muscles that make up the rib eye, one of the most flavorful and tender cuts of beef. This is also the reason why it may be hard to find: Its proximity to the rib eye allows butchers to portion and sell chuck-eye "steak" as a less expensive alternative to boneless rib-eye steaks."
Cooks Illustrated, May 2011
Huntington Meats doesn't sell this cut, but Marconda sells it, I believe, as "chuck rib eye".
re: Mr Taster
If I'm not mistaken this is also the cut from whence cometh the flatiron steak. Some brilliant meat guy figured out that instead of cutting that crosswise and getting a bunch of tender little steaks with a strip of sinew across the middle, you could just cut lengthwise against that strip of sinew and get two nice tender steaks that you could sell for $6-8/lb. (at Kroger affiliates).
BTW, Marconda is my favorite meat place. Huntington has some gorgeous beef, but Marconda has great big 1" thick pork shoulder steaks that I adore, and not expensive.
re: Mr Taster
re: A5 KOBE
Huntington also has pecan wood smoked bacon for a dollar more. Great stuff... thick cut slabs. Often Huntington has very good sale prices, too. I tend to go to marconda only when Huntington doesn't have what I need. It's really primarily a price consideration since marconda tends to be more expensive.
re: Mr Taster
ive had both bacons, and like them both...the danish one doesn't seem smoked at all, but nice meat and flavor. that bacon at huntington is very different and quite good too. ive found the sausages at huntington a bit too lean for my taste, but man those ribeyes were juicy and well marbled....im going to have to try that chuck eye/flat iron and do some comparisons with the piedmont meat -- always just assumed that stuff was too lean to be tasty...but i listen to the hounds...
The chuck eye is best suited to braises and stews as it comes from the tough shoulder of the the cow. The shoulder does a lot of work (as opposed to the tenderloin, which does very little work by comparison), so it has a lot of connective tissue that makes the cut of meat very tough if you cook over direct, high heat, as you would a steak. The proteins in the connective tissue seize up and become tough when cooked this way... think of what happens to eggs when you scramble them.
But if you braise the chuck low and slow, all of that connective tissue melts into gelatin and you end up with a savory pot roast. Thinking again of the egg analogy, but this time cook them low and slow over a double boiler and instead of scrambled eggs, you get custard. It's a similar concept. Proteins are funny things.
I'm sorry you've had that experience.
I never have.
I was in there the first week they were open.
And one of the co-owners always remembers me, and I'm not there all the time.
They've gone out of their way to accomodate special orders, and not necessarily big, expensive ones.
Have other hounds found them to be rude?
Huntington has a great sausage selection:
Cajun-Hot Hot Hot
Basil & Tomato
Tropical Thunder w/Papaya
Hot Spicy Lamb
Sauoie's Tasso Ham
*CUSTOM ORDER SAUSAGES*
Peppers & Onions
Chicken Lemon & Herb
Chicken Jamacan Mango
Pork 3 Chesse Italian
Pann's Chicken Sausage