Christmas dinner is on

Just ordered a 4-bone prime rib roast from Alexander Meats in San Gabriel, which carries Harris Ranch beef. Interestingly, the butcher recommended the large end of the roast because it has more flavor — I’ve always heard that the small, or loin end is best.This L.A. Weekly article had high praise for Alexander Meats:

If there were ever a destination butcher in the Los Angeles area, it�s this one, a refuge of old-fashioned culinary values set in the back of Howie�s Ranch Market near San Marino.

The butchers at Alexander Meats, many of whom learned their trade at the legendary Jurgensen�s, will cut up a slab of short ribs or corkscrew a leg of lamb without complaining too much and, given a few hours� notice, will prepare a crown roast of pork lovely enough to make Julia Child sigh.

There are delicious, beyond-organic Shelton chickens; thick-sliced bacon and rather spectacular Lebanon bologna imported from Pennsylvania�s Amish country; beautifully marbled lamb chops; Alpena sausages; and pork that actually tastes like pig instead of wet cardboard.

The gorgeous USDA Prime Spencer steaks and shell steaks, dry-aged in the back of the store, are amazing slabs of meat that consistently grill up better than prime steaks from fancy stores that charge more than twice as much.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s