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High Steaks

<< Back to Robb Report, Robb Report December 2015

❄ It is the kind of service only elite chefs enjoy: A top purveyor sources the best sustainably farmed meat, personally curates a selection at regular intervals, and custom dry-ages the most prized cuts. Rocker Bros. Meat & Provisions provides such a service to leading chefs in Los Angeles, at restaurants including Redbird, Petrossian, Bestia, and Osteria La Buca. Rare Gourmet Meats, a new retail service founded by a Rocker family member, is now offering the same to Robb Report readers: A year of top-shelf cuts, custom selected, dry-aged to the recipient’s specifications, and delivered fresh each month.

Each of the deliveries that compose this gift ($60,000) will suit the season: A July box might be filled with thick, prime dry-aged Angus and wagyu steaks—flat iron, skirt, T-bone, porterhouse, rib eye, Delmonico, whatever cut the recipient desires. A December delivery could hold heritage-breed turkey, dry-aged whole duck, a highly marbled wagyu tenderloin, heritage-breed crown pork roast, foie gras, and much more.

Like the chefs, the gift’s recipient will consult with co-owner Debbie Rocker on each delivery, particularly on the quarterly Aspen Ridge dry-aged primal cuts from Rare’s private reserve. Unavailable anywhere else, these special cuts will be aged in Los Angeles’s oldest dry-age room until they are at peak flavor and tenderness. It is such a steak that chef Cameron Slaugh developed with Rocker as his signature dish at Osteria La Buca: a 55-day dry-aged rib eye that he merely roasts in a wood oven with salt and

pepper. “It’s really beautiful,” he says, “just on its own.”

Rare Gourmet Meats, Debbie Rocker, 310.738.6487, ­raregourmetmeats.com

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