Meat And Seafood Suppliers Who Sell Online And Mail Order
We are always on the lookout for excellent meats and seafood to recommend.
If you can’t get to the store due to COVID-19, or if your store is fresh out of your favorite meat cuts, you can always order by mail. Many of our favorite meat suppliers, some of whom sell steaks to top steakhouses around the country, will now ship meat right to your door. You can get prime rib for Christmas, Kurobota pork chops for a special dinner, and Wagyu brisket for the best smoked brisket you ever tasted. Or just pick up a few ribeyes for this weekend’s barbecue.
Here are some meat and fist suppliers we like:
Porter Road: Porter Road works with select local farms, processes all meat in their own facility in Kentucky, and expertly hand-cuts every piece. The company specializes in pasture-raised beef, pork, lamb, and chicken free of antibiotics, hormones, and GMOs. All their beef is dry aged for 14 days. Equally appealing is the fact that they ship the meat fresh and not frozen!
Allen Brothers: That’s a wagyu ribeye from this boutique butcher at the top of the page. Allen Brothers has been supplying many of the country’s best steakhouses since 1893, and they also have a retail catalog in print and online that includes beef that Meathead says he keep in his freezer at all times for whenever somebody special comes for dinner. They sell USDA Prime, Wagyu in all grades up to A5, and dry aged beef in a wide range of ages. They recently have expanded to include heritage breeds of pork, premium seafood and poultry, lamb, sausages, and more. Highly recommended.
Crowd Cow: Crowd Cow offers you the ability to buy meat raised on select farms so you have an understanding of what it was fed, how it was finished, and the types of flavors you can expect before you buy. Offerings change from week-to-week including beef raised in pastures in the Carolinas, bacon from heritage hogs, pasture raised chicken and chicken sausages, pasture raised turkey, wild caught Copper River salmon, and more.
Greener Grazing is in Gorrie, Ontario. They ship beef, pork and chicken. They claim their animals are raised in a natural environment without the use of any artificial hormones or antibiotics, and using humane and ethical handling practices.
Flannery Beef: The Flannerys have supplied San Francisco and L.A. restaurants with high-quality beef since 1963. They specialize in prime Holstein beef, and their burger blend is a special experience, including equal parts Wagyu chuck, prime short rib, choice filet mignon, and dry-aged steak ends. You can order from Goldbelly.
Pat LaFrieda: This is probably the most famous butcher in America, partly because he’s in New York City and appears often on the Food Network. And his burger blend is justly famous. Pat’s LaFrieda’s “Original Burger Blend” was developed by his grandfather about 100 years ago and has not changed since. It’s a combination of chuck, brisket, and short-rib from American Black Angus. LaFrieda only sells direct to foodservice, but you can order several of his different burger blends from Goldbelly.
Sitka Salmon Shares: Like a local farm sells shares for a weekly box of fresh produce, Sitka operates a Communited Supported Fishery (CSF). You sign up and get a monthly shipment of high quality wild Alaskan seafood, including line caught coho salmon, sablefish (black cod), sashimi grade tuna, pot caught spot shrimp, Dungeness crab, and more, all seasonally caught, blast frozen, and delivered right to your doorstep. Monthly deliveries are 4.5 to 5 pounds and you can choose different plans to get the seafood you like.
Snake River Farms: A top supplier of American wagyu beef, Berkshire pork, and a wide assortment of prime beef roasts and steaks under their Double R Ranch label. Their Wagyu gold grade is about 11 or 12 on the Japanese marbling scale, while USDA Prime is only 4 to 5. This meat is a cross between Wagyu and Angus, and their brisket is wildly popular with BBQ competition teams.
Strube Ranch: This Texas ranch has a herd of Wagyu and their ribeyes, strip loins, sirloins, and briskets are worth tasting.
Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club
Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.