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In the mid 1980’s Steve built his first BBQ on wheels and began barbequing steaks, ribs and chicken at local events. Ever expanding, by 1989 House of Beef included a state of the art smoke house, a vacuum tumbler used for tenderizing meat, and additional meat packing equipment. Paul Meads, first-generation owner, managed a Shinner's Meat Market in Illinois. Eventually, second-generation owner, James P. Meads, would purchase the Toledo Shriner's store at the Southland Shopping Center with his business partner Kenny Lehmann. Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan.
La Carnicería Meat Market
We offer an array of chicken or steak salads served with fresh mixed greens, vine ripe tomatoes, various cheeses, and a plethora of seasonings from which to choose. If you’re driving back to Los Angeles after banqueting on a blur of rice and bread and meats, I recommend the jolt of caffeine. The menu repeatedly refers to “Yemeni sauce.” That’s zahawiq, also called salata harra, a spicy condiment that’s more widely known these days as zhoug — its adoptive name in Israel and throughout much of the Middle East. Many versions blaze with green chile; House of Mandi uses tomato and, while it has some flicker, it’s easy to use liberally. Once the fahsa cools you might eat it half with a spoon and half with the Yemeni flatbread delivered and replaced frequently by the staff. Wider than a basketball hoop and blistered near the center, it’s best when it’s as fresh from the oven as your fingers can handle.
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House of Beef is more than just a family friendly restaurant. We offer choice grade cuts in our retail center, catering services for all occassions, and custom cutting and packaging in our processing and smoking facility. From our signature Mesquite grilled and Seasoned Tri-Tip, our prime cuts, a Teriyaki-marinated chicken breast, or Savory Shrimp Scampi – we both surf and turf. Standing’s is a relatively new butcher sourcing locally raised beef, pork, and poultry from farmers that the owner knows personally.
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This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. The House of Beef in Oakdale was founded April 2, 1979 by Steve and Cindi Medlen. Steve is a 3rd generation meat processor who learned the trade from his father and uncles.
Again, everything comes frozen and can be thawed. I highly recommend their bone-in pork chops and secreto, which is almost steak-like. Their ground pork is also excellent and can be used for anything from homemade breakfast sausage patties to ground pork with minced garlic.
House of Meats: New York Strip Steak
Until recently, the best cuts of meat were typically reserved for the finest restaurants and bougie butcher shops. But in recent years, a string of new butchers and carnicerías with cuts of wagyu, prime and other premium meats have sprung up in the L.A. Although the most expensive steaks still retail for hundreds of dollars per pound, you can also find delicious cuts of meat for more affordable prices at Farmers’ Markets and local butchers. McCall’s is another meat market that has been open for longer than some of its newer competitors. Opened in 2010, they stand out for selling wine, cheese, pastries, sandwiches, and meat.
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Probably with a chicken leg, its skin crisp-soft and nearly orange from a cumin-forward spice rub. Next, reach for a forkful of lamb tugged from a shank and coupled with a stray almond sliver. Spoon sides of minted yogurt and tomato-chile chutney over the rice, making it as saucy as you like and tinkering with interplays of hot and cool. By the late 1990’s Steve had a complete food processing facility, a second kitchen, and the restaurant you see today. Their modern adaptation of mandi might lack the smoldering fragrance of the original method, but the meats emerge uniformly lush and a hint of smokiness threads through the spices.
There’s a reason why some of L.A.’s top restaurants get their pork from Peads & Barnetts. The restaurant opens at 11 a.m.; its breakfast options appeal any time of day. (Al Hussain notes in her book that her family frequently enjoys morning dishes for dinner.) Ubiquitous shakshouka comes in scrambled form, the medium-firm curds gripping diced tomatoes and onions. A soothing, pureed version of foul (dried fava beans) with a generous glug of olive oil is ideal for dipping bread. In this mix I also love an order of spiced lamb liver sauteed with onions and tomatoes. Its iron richness rings strong and true among the other flavors.
The luxury carnicería boasts its hashtag “#LaWaGucci” proudly. It perfectly sums up their carne asada philosophy. There is absolutely nothing like slicing into a nice steak you splurged on and taking that first bite of juicy, medium-rare grilled meat, especially after a long day of work.
Cooking a House of Meats New York Strip Steak is easy too! House of Meats will gladly cut your New York Strip Steak to any thickness you desire, just ask! Cook over high heat but keep a close eye on it. Due to its lower fat content, we suggest cooking New York Strip Steaks rare to medium rare for maximum flavor and juiciness.
They also have a westside location in Santa Monica. You can find popular meat brands at both locations, like Snake River Farms, Jidori Chicken, and Niman Ranch. You can pre-order prime ribs, hams, geese, ducks, squab, and guinea fowl for the holidays by phone.
The pace of the restaurant is leisurely in general; if you need to be in and out in a flash, call ahead for carryout. Most of the dining space has Western-style tables and chairs. A core clientele of families and friends gravitate to the Yemeni-style floor seating in one corner, relaxing on cushions patterned in red, black and white. They linger over platters, often finishing with sips of black tea piney from cardamom or strong coffee served with dates. From our delicious shrimp dipped in red hook ale and fried to a golden crisp, fried calimari, or stuffed jalapeno poppers, we offer an assortment of appetizers sure to please.
Mandi (the name for this feast) originates in Hadhramaut, Yemen, a region of craggy hills and fertile valleys in the country’s eastern-central region; it stretches to the coast of the Gulf of Aden, which flows into the Arabian Sea. Similar to covered-oven traditions that extend back to Mayan culture, the meats and rice for mandi have historically been cooked in pits over coals. “Underground,” Sarem Mohamed said in emphasis. At House of Mandi in Anaheim, a young server requires both hands to hoist a platter full of gold. 7,” a hulking tray of rice, chicken and lamb stained in sunset shades of turmeric and saffron. I mentioned most customers come for an unhurried meal.
And pick up at their Melrose location near La Brea Avenue. They also offer classes to teach you how to butcher your own meat properly. In March 2021, owner Jered Standing, a former vegetarian, announced that they would be expanding to a second location in Venice. On July 28, 2019, House of Meats officially closed its Rossford Location, leaving six operations open. A year later, the international pandemic hit, leaving many meat markets, including House of Meats, in a tough situation due to fluctuating inventory.
A family-owned and operated staple in San Fernando near Pioneer Park known for its in-house made chorizo, hand-cut meats, and seasoned asada. The owner of Ziggy’s, Sigifredo, learned the ins and outs of butchering at the ripe age of 11 years old. At 17, he fled to America and eventually landed a job at a meat packing plant, where he worked for 10 years until he was able to start his own business. Once you’ve tried Peads & Barnetts pork it’s tough to go back to the regular pork you find at a grocery store. It’s fatty in the best of ways and anything but dry or bland. They offer everything from bacon to the coveted secreto cut.
For the holidays, Maldonado tells us he’ll have Angus Prime Ribs for $19.99 per pound and Wagyu rib eyes with a marble score of eight to nine. L.A.'s oldest standing meat market is located in the Original Farmer’s Market on Fairfax. Established in 1941, Marconda’s today offers some of the most marbled steaks you’ll find in Los Angeles, as well as pork, poultry, and lamb. Their best cuts of meat go for more than $70/pound, but they also carry more affordable (and still excellent) prime cuts as well as grass-fed beef. “You can’t make chicken soup with chicken poop,” that’s the philosophy guiding Eddy Shin, the lead butcher at Santa Monica-based A Cut Above. The self-taught butcher also has 20 years of experience working as a chef in fine-dining restaurants and steakhouses.
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