Dry Aged Beef Market Costa Mesa
Being a restaurant critic keeps me out of my own kitchen most days. But this is that time of year when I squeeze in a few exceptions. And for me, this usually involves meat. For years, I've relied on Irvine Ranch Market for much of what I cook. Information technology's a small grocery store with an incredible meat store.
The competition for custom and artisanal abattoir has ratcheted up dramatically in contempo years, though. It's never been easier to find peachy dry-aged steaks, standing rib roasts, pork chops, housemade charcuterie and whatnot. Luxurious? Sure. But when it comes to meat, you get what you pay for. The good stuff always costs more, no matter what you're buying. And for holidays and special occasions I'd rather splurge on a large fat steak that'due south sharable amidst several people than to buy multiple smaller, cheaper steaks that are either as well lean or too thin to cook properly. And while, say, $50 or even $95 might sound like a lot to pay for a piece of meat, y'all could pay twice that price for the same meat in a steakhouse. These butcher shops actually get me.
Electric City Butcher
Electric City, open since 2015, is 1 of the well-nigh impressive Old Earth style, whole-animal butcher shops in California. Y'all can buy great steaks here, often dry-aged, but the steaks tin can sell out fast, and then you might find a display instance filled with "lesser" cuts like beef curt ribs or lamb shanks, merely there'southward nothing lesser about them. I've never seen prettier short ribs. And the pork roasts are the nicest I've seen locally. Nothing goes to waste, either, so the refrigerator is ever stocked with housemade terrines and sausages, including a wonderful spreadable salame packed into jars. During the holidays, this place e'er does something special, like beefiness Wellington or prime rib. It'south best to arrive without a shopping listing considering they might not have what yous came for, but they volition have lots of things that you'll want. Besides, they routinely proceed extra stuff subconscious in the back, so if you don't come across what you need, just ask. fourth Street Market place, 201 E. quaternary St., Santa Ana (butcher store entrance is effectually the corner on Bush-league Street), 714-474-9096, electriccitybutcher.com
Francisco's Meat Company
Francisco's was established in 1989, but I only recently stumbled upon this place. They've got i of the best dry out-aged prime-beefiness programs in Orange County. Ii large coolers display racks of prime rib, massive blocks of T-bones and huge tomahawks, all trimmed and cutting to order. Those T-bones are incredible. They too conduct a wide range of pork and chicken, including a quite a few cuts prepped for making tacos and fajitas. I've seen taco trucks make pitstops hither to reload. 3081 E. Miraloma Ave., Anaheim, 714-630-4314, fmcmeats.com
Irvine Ranch Market
The original Irvine Ranch Market in Eastside Costa Mesa has been i of the best places to buy steaks for years, always offering a huge selection of USDA Prime and American wagyu ribeyes and New York strips, with hardly anything sliced thinner than 1-and-a-half inches. They virtually always take beautiful rib roasts and racks of lamb in stock. 2651 Irvine Ave., Costa Mesa, 949-631-4404, facebook.com/irvineranchmarket
La Carniceria Wagyu
Opened in September, this new butcher shop with a Mexican flare specializes in wagyu, including Japanese A5 from Shiga Prefecture, but besides wagyu from the U.S. and Commonwealth of australia, plus American USDA Prime whole tenderloins and New York strips. The dry-aging locker holds several slabs of Australian wagyu ribeyes, sometimes including butter-aged tomahawks. Carne asada, tasajo, chorizo… basically annihilation you lot might want to plow into a taco, they sell a luxury version. They also make great salsas. On Sundays, they often sell menudo (made with firm-smoked brisket) or green pozole (made with Kurobuta pork). 105 W. Lambert Road, Brea, 714-582-2408, lacarniceriawagyu.com
Mario's Butcher Shop
Opened in June, this shop stocks a wide range of USDA Prime number and grass-fed beef, plus beautiful pork chops and roasts. At that place is ever a large block of dry-aged T-basic or ribeyes, which are trimmed and cut to gild. They also make a dozen unlike sausages, plus their own Italian-style deli meats, an incredible pastrami and fifty-fifty smoked turkey. chiliad Bristol St. N., Newport Beach, 949-316-4318, mariosbutchershopdeli.com
Sections Fine Meats
This whole-animal butcher shop debuted just before the pandemic, specializing in grass-fed, pasture-raised beef, pork, lamb and chicken. All the butchery is washed in-house. They've got a great dry out-aging program that sometimes includes entire sections of ribeyes shellacked in beef tallow. The dry out-anile steaks are cutting to order by mitt with a m-long hacksaw. And the marrow basic are splendid. All the leftover bits and pieces become turned into a variety of sausages and charcuterie. 333 E. 17th St., Costa Mesa, 949-432-5120, sectionsfm.com
The WagyuStop
More of a boutique than a butcher shop, The WagyuStop opened in June and specializes in one thing: very expensive wagyu beef. Sourced from the U.S., Commonwealth of australia and Japan, they stock the largest selection of wagyu in Orange Canton, including 4-pound slabs of picanha (or sirloin cap). The Japanese A5 filet mignon from Kagoshima is absolutely extraordinary. They don't practise any abattoir onsite, though. The nitty gritty takes place at the processing facility of Premier Meat Visitor in Vernon, a company that supplies meat to fine-dining restaurants and steakhouses. This store is endemic by the same family. 1280 Bison Ave., Newport Embankment, 949-288-3110, thewagyustop.com
Source: https://www.ocregister.com/2021/12/16/review-the-7-best-butcher-shops-in-orange-county
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