So, what’s up with California beef?  You’re about to find out.

First of all, it’s got a cool name: PRIVATE RESERVE. Second of all, it comes from family producers who are truly passionate about what they do and how they do it. This is a first-hand observation; as I have personally been down to visit the facilities.

The producers do a tremendous job of humanely raising the cattle. This beef is all natural, with no use of growth hormones or antibiotics. They grow most of their own feed and bring in specially flaked corn by railcar from the Midwest. This obviously is a much more expensive method of raising the beef, but in our estimation, from both a quality and sustainability standpoint, is well worth the extra price that we pay. There are times when the cost of the California beef may be as much as twice the cost of the Midwestern beef, but we’re willing to purchase it because the quality is actually of a higher degree than our Midwest (which is already in a class of its own).

The California beef also tends to have a smaller eye (basically the diameter) than the Midwestern, so for example a 16oz Private Reserve steak will tend to be thicker than a 16oz Midwestern steak. This gives you the opportunity to get a nicer thickness without having an oversized portion.