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A friend asked me if I know who sources Ruths Chris steaks. He asked them in an email but did not get a response. If anyone knows, please respond.

Thanks!

My first guess would have been Allen Brothers, though Ruth's Chris isn't listed specifically on their site: http://www.allenbrothers.com/allen-brot ... -partners/.

From their annual report, they buy from a couple of sources. The biggest is New City Packing Company, Inc located in Aurora.

Here's the relevant excerpt from their 2010 annual report.

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When I grow up, I'm going to Bovine University!

It appears New City has a retail store in Aurora:
http://www.newcitypacking.com/retail.html

Open Saturday 8:30 - 3:00
I think I just made Saturday plans.

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The cake is a lie

Thanks!

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I used to think the brain was the most important part of the body. Then I realized who was telling me that.

Great info! I think I'll make a run tomorrow afternoon.

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John Danza

Well in all fairness Fujisan did the heavy lifting, I just googled the company.

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The cake is a lie

I hadn't thought about these guys in years. Used to buy there regularly back in the early to mid 2000's, beef was good, but not exceptional. Better than the Jewels, but not better than a quality, full service butcher shop.

Curious to hear a current status though.

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

How are the steaks at Ruth's Chris? I always assumed they weren't anything special, but perhaps not?

I never thought they were anything great. The do come out in a pool of sizzling butter, so that might make up for the lack of quality in the meat for some.

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-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

My experience is that they're always well-prepared but there's never much flavor beyond the initial bite; no depth of flavor through the chew.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Great line. Mind if I borrow it?

It's actually a concept I learned reading Nancy Silverton's Breads from the LaBrea Bakery. It's been years since I read it and I'm guessing she put it much more eloquently.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Tonight I grilled a prime grade rib steak (ie. bone-in) from New City Packing, to try out the quality. This was about 1-1/2 inch thick coming in at 1.4 pounds. Hit it with a hard char on the outside and perfectly medium rare inside. Sorry, no photo (was too hungry).

Bottom line was that Jan and I thought the taste was excellent. It was not dry-aged prime for sure, but the price was decent at $22 a pound. That's less than Fox & Obel (what isn't?) but more than the dry-aged at Gene's up on Lincoln, which last time I was there was coming in at about $18 a pound. Most certainly more pricey than Olympic on Randolph. However, being in Naperville, it's a lot cheaper to go to Aurora than it is to go into the city, so factoring in the gas price, I'll be doing more with New City.

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John Danza

We've never had a bad, nor even close to an average steak here at the Ruths Chris in Louisville. Always in the top 10 on my list.