Peter Luger Steak House
has been serving the finest steaks since 1887. We choose from only the
finest USDA PRIME meat available. The selection process is crucial
and therefore is done only by members of the family who
visit the wholesale markets on a daily basis. It begins
with fresh sides of beef that usually come from the Midwest.
The section of beef used is called the short loin. Only
those cattle graded PRIME by the United States Agriculture
Department are even considered. It is then important to
examine the color, fat conformation and bones.
The color must be pink with an
even conformation of fat dispersed throughout. This
is referred to as marbling. If selected, the loin
is brought back to the premises of the restaurant
where the dry aging process begins.
The loins of beef sit
in a temperature controlled cooler where air circulates
around them. After the meat is properly aged, it is
butchered and brought up to the kitchen for broiling.
Wish to order our USDA Prime steaks?
Then check out our Our Steaks