where do steakhouses get their steaks from?

Question

The steaks at steakhouses are much better in taste and quality than the ones you buy in a grocery store. So where do they get their steaks from?

Answer 1

A distributor. Most are usually aged a few days.

Answer 2

First of all only about 5% of all beef qualifies as above "prime" superior to the USDA rating system in which prime is the highest grade.

The top steakhouses bid agressively at wholesale beef markets for the 1% of the 5% of the best.

But it depends on what steakhouse you go to, Many of the big chain steakhouse's demand is so large that they just aren't going to get that %5 in the quantities they need. Many chains tenderize, salt, season and sometimes even chemically treat their steaks to compensate. They may taste good for that reason.

There are really only about 4 steakhouse in the nation that are just better than any others because of long standing relationships with cattlemen who raise the best beef and clientele that will pay for the absolute best best of the top 1%.

If you are a steak lover you should at least once in you life experience the porterhouse at New York's 120 year old Peter Luger, just over the Brooklyn Bridge from Manhattan. Make your reservation 2 months in advance and bring cash. No CC's.

Answer 3

from the same suppliers of the meat in the groceries. its just that they have this special preparation as to that we are doing at home that is why steaks from steakhouses taste much better than in our homes. but come over my place and ill serve the best steak you 'll ever taste.

Answer 4

I like this question. Its true, steaks outside the house are always better than the ones you get in the store and cook at home. I always attrirbuted it to resturants having professional equipment, grills, great seasoning and marinade recipes, all that jazz....plus, whenever someone else cooks for me and cleans up the mess...it ALWAYS tastes better!!!!!

Answer 5

They get them from a distributor like Sysco or Martin Bros. The steaks are cut at their facility, vacuum packed, and stored and shipped. Then I would have to tenderize them, season them, and cook. I always got good comments from customers.

Answer 6

specialty butcher shops/meat packing companies.

Answer 7

cows

Answer 8

COWS