Who is Ruth's Chris meat supplier?

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.

During fiscal 2010 the Company purchased more than 60% of the beef it used in its company-owned Ruth’s
Chris restaurants from one vendor, New City Packing Company, Inc. In addition, the Company has a long-term
distribution arrangement with a national food and restaurant supply distributor, Distribution Market Advantage,
Inc. (DMA), which purchases products for the Company from various suppliers and through which currently all
64 of its company-owned Ruth’s Chris Steak House restaurants receive a significant portion of their food
supplies. The Company purchased more than 80% of the fresh seafood served in its Mitchell’s Fish Market from
two vendors, Michael’s Finer Meats and Seafood and Save On Seafood Company.

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.

Thanks!

zoid wrote: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.

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

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

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.

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.

Darren72 wrote:How are the steaks at Ruth's Chris? I always assumed they weren't anything special, but perhaps not?

jesteinf wrote: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.

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=

no depth of flavor through the chew.

Great line. Mind if I borrow it?

hoppy2468 wrote:

no depth of flavor through the chew.

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=

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.

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.