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Featured Products

USDA Prime Boneless NY Strip Dry Aged 45 Days
USDA Prime Boneless NY Strip Dry Aged 45 Days from $ 44.95
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USDA Prime Boneless Ribeye Dry Aged 45 Days
USDA Prime Boneless Ribeye Dry Aged 45 Days from $ 35.50
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USDA Prime Boneless Ribeye Wet Aged 28 Days
USDA Prime Boneless Ribeye Wet Aged 28 Days from $ 32.95
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USDA Prime Boneless Strip Wet Aged 28 Days
USDA Prime Boneless Strip Wet Aged 28 Days from $ 38.95
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News

Pan Reverse-Seared Wagyu Ribeye or NY Strip

April 26, 2015

Steaks are not just for the Grill!  We actually prefer to prepare our thick Cut Wagyu steaks in a cast iron skillet, using the reverse-sear,  to enhance and bring out the full flavor of the buttery Wagyu Beef. Try this recipe for the best steak you will ever eat, right in the comfort of your own home!! INGREDIENTS 1-1/2 to 2 Inch Wagyu Ribeye or NY Strip steak from Rare Cuts Kosher or Sea salt and freshly ground black pepper1 tbls Olive Oil3 tablespoons butter-Optional with the Wagyu as the tremendous amount of       exterior and inter muscular fat should provide a rich buttery flavor on its own.6 sprigs thyme or rosemary (optional)- We prefer thyme4 cloves of fresh smashed...

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Great "Alternative" Cuts for Grilling from Rare Cuts

March 03, 2015

Of course everyone is familiar with the "Holy Trinity" of steaks, NY Strip, Ribeye, and Filet Mignon, but we are going to offer you some really great ideas for your next grilling adventure that you may never have heard of. Many of these cuts have been popular in other parts of the world yet have been quite obscure here in the U.S. for one reason or the other.  Innovative Chefs are often times the first to make use of these alternate cuts that are usually derived from a larger cuts and are great for grilling. These cuts will often times offer a great value for the retail consumer as well. Once these cuts find their way onto menus, they tend to...

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Great Jambalaya Recipe for Super Bowl Sunday

January 31, 2015

Poorman's Jambalaya prep 50 min ∙ cook 20 min ∙ makes 1 (534 g) INGREDIENTS Seasoning Mix 4 small bay leaves 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dry mustard 1 teaspoon ground red pepper (preferably cayenne) 1 teaspoon gumbo file (file powder) (optional) 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves Jambalaya 4 tablespoons margarine 8 ounces boneless/skinless chicken thighs, or 8 ounces pork butt diced 8 ounces smoked andouille sausages, or 8 ounces kielbasa, diced 1 1/2 cups chopped onions, 1 1/2 cups chopped celery 1 cup bell chopped pepper 1 1/2 teaspoons minced garlic 1 can 16 oz stewed tomatos 2 cups uncooked rice (preferably converted) 4 cups beef stock...

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Rare Cuts Moving to 5924 Magazine St.

July 01, 2014

Phone Update!  We are currently having issues with Cox Communications while planning our move.  If you have any trouble reaching us on our regular # please call 504-251-1595

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