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Top Pick Of The Week

June 1, 2010

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How do I love thee? Let me count the ways, from top left: USDA Prime strip steak, Porterhouse (t-bone), lamb chop, pork chop, Wagyu strip steak and filet mignon. Learn about these and other cuts in our beef, lamb and pork glossaries. All photography courtesy Allen Brothers.

WHAT IT IS: Prime meats for home and gifts.
WHY IT’S DIFFERENT: Allen Brothers has access to premiere products that most local butchers don’t carry (or can’t get hold of).
WHY WE LOVE IT: We love having a great steakhouse experience at home—with our superior wine, hash browns, creamed spinach and desserts.
WHERE TO BUY IT: AllenBrothers.com.
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.USDA Prime Meats: What A Guy Wants

CAPSULE REPORT: For more than a century, Allen Brothers of Chicago has been providing USDA Prime beef and other top meats to the nation’s most renowned steakhouses.

Morton’s The Steakhouse, Gene & Georgetti, Lawry’s The Prime Rib and other fine meateries serve Allen Brothers products. Emeril Lagasse, Art Smith, Charlie Trotter and other chefs of renown buy it for their restaurants (and no doubt, for their home cooking).

And now you can enjoy it without ever leaving your home.

We chose Allen Brothers as our Top Pick Of The Week because Father’s Day is in a mere 19 days. And most dads don’t want another tie, wallet or cologne. They want prime meat.*

*For kosher, halal, vegetarian and vegan folks, we have six pages of other Father’s Day gift recommendations.

Allen Brothers has been “meat-ing” the beef dreams of men (and of course, other prime meat and seafood dreams, and in women’s dreams, too) since 1893. Maybe it’s time to send some to your favorite dad (or client or other important person in your life).

You don’t have to show up at the party with a box of meat: Elegant gift cards are available.

If the meat lover in your life likes to grill, grilling doesn’t get better than this. Read the full review below.

  • Find reviews of more of our favorite meats.
     
THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

Put A Stake In Steak

The New Steak: Recipes For A Range Of Cuts, by Cree Lefavour. Recipes and cooking guides for the more affordable steak cuts. Learn more.

Steak, by Mark Schatzker. A journalist consumes 100 pounds of steak from Scotland to Japan to deliver many pounds of information to steak lovers. Learn more.

Steak With Friends: At Home With Rick Tramonto, by Rick Tramonto. The great chef of haute cuisine focuses on steak, with dazzling results. Learn more.

INDEX OF REVIEW

This is Page 1 of a two-page review. Click on the black links below to visit other pages:

MORE TO DISCOVER

USDA Prime Meat: What A Guy Wants

Allen Brothers History

A family business founded in 1893 near Chicago’s famous Union Stockyards, Allen Brothers has been supplying America’s great steakhouses with the prime meats that satisfy the most demanding beef-eaters. Whether wet- or dry-aged, grain- or corn-fed prime, customers who don’t know the name “Allen Brothers” know that they’ve just eaten a great piece of beef.

Over 110 years in business, the “menu” has evolved beyond top-quality beef to prime lamb, pork and veal, gourmet fish and seafood and other culinary favorites.

The products, cited for their tenderness, juiciness and flavor,  are sought by demanding restaurateurs, including Morton’s, Del Frisco’s in New York, The Prime Rib in Washington D.C. and Beverly Hills, Charlie Trotter’s in Chicago, Nick & Sam’s in Dallas and Carnevor in Milwaukee, along with a number of the restaurants of Emeril Lagasse.

With the growth of gourmet food sales online, the time was ripe for Allen Brothers to reach out to consumers nationwide.

 


Some Allen Brothers products require no culinary talent. This Beef Wellington is an oven-ready affair. A tenderloin (a 3- to 3.5-pound filet mignon) is layered with duck and goose liver pate, accented with black truffles and mushroom duxelles, then wrapped in a puff pastry that is ready to cook.

Now, you can enjoy steakhouse-quality meats at home, and give them as gifts to people who will be thrilled to have them. Note: If the recipient isn’t a good cook, you may have to throw in your services.

Join us on the next page to enjoy the different prime cuts.


—Karen Hochman

 

Continue To Page 2: Marvelous Meats

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