- Cowboys and Indians Magazine – June 2016
- Gear Patrol – February 2016
- Los Angeles Magazine – December 2015
- Pursuitist – December 2015
- Robb Report – December 2015
- Robb Report – November 2015
Cowboys and Indians Magazine
10 Best Mail-Order Meat Companies
Founded with the noble philosophy of bringing restaurant-quality meats to everyone, anywhere, this California-based farm served up the best steak one of our staffers had ever eaten. Run by Debbie Rocker, whose family has been delivering meat to L.A.’s best chefs for 50 years, and Shelly Youree, a rancher turned lawyer turned meat aficionado, this is among the best places to go for everything from dry-aged porterhouse steaks to buttery Wagyu, including poultry and pork add-ons, just in case. Just expect to pay handsomely for it.
Los Angeles Magazine
Break Omaha’s beef monopoly with this spin-off from esteemed L.A. wholesaler Rocker Bros. Meat & Provisions. Jidori chickens, Colorado lamb chops, and Aspen Ridge skirt steaks—the same ones grilled by Bestia’s Ori Menashe—arrive on your favorite carnivore’s doorstep.
Pursuitist traveled on her first food sourcing trip about a year ago, which included many Park City celebrity chefs and sous chefs. We went to mountainous Utah sheep and cattle ranches, where we learned a very important lesson: these chefs receive absolutely the finest cuts of meat for their high end restaurants and guests. Pursuitist wondered ever since then, about the quality the rest of us receive and how we, the non-celebrity chef/sous chef population, could ever receive the product excellence those other chefs are given. It turns out, the Pursuitist was not the only one who has pondered this question.
Rare Gourmet Meats, founded by two women, Debbie Rocker and Shelly Youree, had also thought about this, and because Debbie’s Los Angeles family had been in the meat business (Rocker Brothers Meat And Provisions) for the past fifty years, they did something about it.
Rare Gourmet Meats fills a rare gourmet niche, as it sells to high end/ high taste consumers as well as to restaurants – a rarity in the field of artisanal meats. Not only does the company sell the highest end, restaurant quality meats to consumers, Debbie and Shelly have been educated, both practically and philosophically, in the harmonics of taste balance, and in the consistent creation of perfect state meat.
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.”
For more than 50 years, Rocker Bros. Meat & Provisions of Inglewood, Calif., has supplied acclaimed restaurants in Southern California, including Bestia, Gjelina, Petrossian, and Redbird (shown). Now Debbie Rocker, a second-generation member of the family, is offering the same extraordinary beef, lamb, and chicken to ardent carnivores around the country with Rare Gourmet Meats (raregourmetmeats.com). All of Rare’s meat is sustainably raised in Colorado and California. Cattle are fed on grass and hay and then finished on whole grains, allowing the meat to slowly develop rich flavor and marbling. Rare will custom dry-age beef for clients up to 50 days, though most cuts are dry-aged for 2 to 4 weeks, until they reach what Rocker calls a “perfect state”—meat and fat married into a single complex, beefy flavor yet still moist enough to remain juicy after cooking. Two such perfect 34-ounce prime porterhouse steaks sell for $255.