The Meat Feed

Pro tip: when you go to a restaurant named “The Prime Rib”, you’d best order...the prime rib. So: 30oz “full cut” USDA Prime bone-in prime rib, at The Prime Rib, Baltimore. As good as it gets. ... See more

22oz bone-in cowboy ribeye, Ruth’s Chris Steak House, Cary, NC

24oz bone-in ribeye, The Capital Grille, Jacksonville, Florida. Very good!

Best brisket I ever had. 14 hours smoked by John Lattuca at Lattuca Barbecue in the Old Port of Montreal. He holds the 2012 Brisket World Champion title - we’ll deserved.

Sometimes you find excellent beef in unexpected places: Prime rib ("extra cut") with roasted vegetables, horseradish, horseradish sauce, and au jus, Cactus Jack's Bar and Grill, Palm Desert, California ... See more

I normally go for either ribeyes or filets, but sometimes you need to do something different: 24oz USDA Prime porterhouse, Morton's, Baltimore. Excellent!

First BBQ of the year. Nice couple of Australian grass fed and hormone free filet steaks to finish off the day.

24oz boneless Prime ribeye with sautéed savory mushrooms, Kres Chophouse, Orlando, Florida

22oz cowboy (bone-in) ribeye, Nantuckets, Fenwick Island, Delaware. Not primarily a steak restaurant, but they know how to do it.

A little Beef 101, courtesy of BLT Prime @ Trump National Golf Course, Doral, FL