Father’s Day coincides well with the start of summer barbecues and backyard barbecues, so if dad loves to show off his cooking skills on the grill, high-quality meat and seafood make for a very productive treat. But even if Dad is rarely much of a cook, he probably loves food, and those gifts are the most productive for all dads, from grill lovers to sushi lovers. These varieties are the most productive of the most productive, a point of quality that you can’t find in supermarkets, adding suppliers to some of the most productive haute cuisine restaurants in the United States. And all of those places do their own shipping and have committed mail-order operations, which means higher price and variety than those that go through food shipping consolidation sites.
If Dad loves to play golf, check out my Father’s Day Golf Gift Advisor here at Forbes, and if you’re an active traveler, check out my Gift Advisor on the best luggage for active dad.
Meat n’ Bone is a full-service, mail-order quality meat specialist, making everything from poultry, pork, seafood, lamb, and even game. But when it comes to Japanese wagyu, it’s hard to beat their selection. Most shops are lucky if they can get their hands on genuine Japanese wagyu, but Meat n’ Bone offers many regional types, as well as specialty cuts that would be hard to find elsewhere, including in Tokyo, such as picanha steak, a popular Southern dish. Thin paper wagyu cut into American cut and pre-sliced for shabu shabu and “yetcher cuts” including baseball steak and Denver steak. For most, they even struggle to find dinner cuts from a large organization, such as total filet mignon or roasted tenderloin. They will offer many A5-rated options, regional options from Miyazakigyu, Kobe, Kagoshima, and, infrequently, wagyu-fed Sanuki olives from Sodoshima Island.
But if you want to treat dad to something special, check out Hannari beef or the F1 hybrid. In Japan, beef from female farm animals is the most prized, and its Hannari meat comes from the most productive of a very small herd in Kyoto. The F1 Hybrid is an all-Japanese mix of the Kuroge and Holstein breeds, giving Dad the meaty character Americans are used to with the unique marbling that only true Japanese wagyu has achieved. As an example, a 10-ounce New York Strip or a boneless Japanese Wagyu A5 ribeye is $120.
If Dad likes to grill, smoke, or just any other white meat, it’s time to up his game. The good news for fried fish enthusiasts is that it has become much less difficult to get premium beef and now they can buy it. USDA Prime brisket in big box stores, something unheard of a few years ago. But red meat is still a largely commercial staple, and ribs packaged in supermarkets probably don’t taste like fancy grilled prime rib. And ribs are the most popular fried fish dish in the country. All great cuisines, Italian, Japanese, etc. , are based on the finest ingredients, and if you smoke a rib of rare breed Kurobuta ribs from True Story Foods, you’ll never go backwards. Even before they bake, they look better, meatier, and juicier, because they are.
Kurobuta is also known as Berkshire red meat and is nicknamed the “red meat wagyu,” although it arrived here from England two centuries ago (but has become the choice of the Emperor of Japan). But there’s more to the story than wonderful genetics, because True Story is all organic and pasture-raised, and its red meat comes from small family farms that do it right, with absolutely herbal, live, antibiotic-free, vegetarian food. hormones, nitrates or synthetic flavors. Start Dad off with the True Story Foods Kurobuta Bundle, which includes a 3-pound Truly Long Red Beef Rib Rib (juicier and meatier than baby tenderloins), a 1-pound-thick boneless red meat chop, a 1 pound thick boneless red meat. in chop, 1-pound fillet and 2. 5-pound shoulder, best for shredded red meats or carnitas. That’s 8. 5 pounds of incredibly raised herbal heritage red meat, enough for five or more delicious dinners, for a wonderful price, just $130. Also check out other True Story products, organic deli meats, grass-fed uncured hot dogs, organic poultry sausages, bloodless cuts and specialty bacon, plus uncured Kurobuta bacon; Check them out and look for them in their subtle gourmet market.
If there’s one place to go for mail-order meats and seafood, it would be Allen Brothers, a Chicago producer and store that has supplied many of the country’s most productive restaurants and steakhouses for more than a century. Under “beef,” their catalog categories include USDA Prime, Dry Aged, Wagyu/Japanese, Grass-Fed, All-Natural, Wet Aged and Angus, and that’s just beef. They’ll offer party cuts to pamper a steak-loving dad, centerpieces like bone-in tomahawks, hard-to-find bone-in filet mignon, full bone-in roast ribs (wagyu, grass-fed, etc. ), and one one of my absolute favorites, a USDA Prime Porterhouse cut especially for the wonderful Italian meat dish, Bistecca alla Fiorentina. If you’ve been to Tuscany, you’ll have noticed this iconic dish, which is typically served for two or more people, and Italian chefs will tell you that the ribeye is “3 to 4 fingers” thick. It’s a tough steak to find in this country, but Allen Brothers offers it at the price of 3 pounds and more than two and a quarter inches ($150).
But they’ll also offer a full line of lamb, pork, beef, poultry, bison, elk, and tons of seafood, from wild Alaskan salmon to Spanish octopus to “super colossal wild sea scallops,” of which we’re talking U10-sized. , which means about ten per pound. When it comes to scallops, the bigger, the bigger they are, the better they cook and stay buttery tender inside, and scallops don’t grow taller than those.
The very popular bird wings are one of the hardest premium meats to buy unless you’re familiar with Nashville’s boutique butcher shop, Porter Road.
Americans love bird wings, but birds, especially wings, are one of the hardest proteins to come by in terms of quality. The vast majority of what is sold in grocery stores is a mass-produced commercial product, with disorders ranging from unfavorable living situations to a maximum dose of medication. The “traditional” poultry industry has been hunting bigger, softer, overmedicated birds for decades, and this is something I do my best to avoid. That’s why I love poultry from Nashville’s Porter Road butcher shop. Road does a lot more than poultry, but since high-quality poultry is harder to locate than high-quality beef or pork, I turn to them for that.
But Porter Road takes the same strategy to all of its meats, partnering with neighboring family farms that have best practices and raise animals the right way, and also make up one of the most productive pricing propositions in all gourmet mail-order meat. , with very moderate costs. and cheap or free delivery on orders over $12 and five (low to high in the eastern part of the country, flat rate elsewhere). For example, you can get a 2. 5-pound dry-aged Cowboy Cut ribeye for $81 or a three-quarter-pound dry-aged NY Strip for just $23. For chicken, they have birds total (4. 5 to five pounds, $38) and wings total (3 pounds, $12), and the featured wings are hard to find. But I also turn to Porter Road for high-quality, nitrate-free, salt-free hot dogs and bacon that they make themselves with smart meat, premium steaks at wonderful prices, locally raised red meat chops, and, since they’re real butchers, they sell everything. Hard-to-find “butcher cuts” like picanha, skirt interior, tri tip, teres primal, and vaca, an old-fashioned Argentine barbecue cut rarely seen in this country.
For 40 years, Cameron’s Maryland Seafood has been crafting the most productive jumbo crab cakes you can imagine, and shipping them all over the country!
Cameron’s Maryland Seafood is one of my all-time favorite mail order products, thanks to their wonderful products and friendly, excellent customer service. It is a family-owned business that has been the largest local store for world-famous Maryland blue crabs and crab cakes for 4 decades. The signature crab cakes are incredibly hard to beat, more wonderful than what restaurants can make at home, meaty, delicious and “travel” well, easy to cook, with detailed commands and effects that will please one and all. A half-dozen quarter-pound crabs cost $170, and you can also get them in jumbo half-pound sizes for $240. If you need Dad to get down and dirty with his food, they send you any and all combinations of total blue crabs (male or female, 3 sizes) or crab claws, caught, seasoned, steamed and shipped the same day so that arrive ultra. -New and in eating condition. They will offer delicious highly seasoned shrimp, many possible options of Alaskan crab legs (king crab, Dungeness and snow crab), crab meat, crab sauces, lobster meat and tails, as well as a variety of new seafood , adding oysters, crayfish, mussels and scallops. But my favorite specialties are the very good jumbo crab cakes and the amazing, delicious, thick seafood-laden soups, like crab soup, crab gumbo, lobster bisque, and clam chowder.
New York’s Peter Luger has been ranked as America’s steakhouse, and one reason is its in-house butchery and dry-aging of Prime beef.
What’s on a call? Well, if we talk about red meat and the name is Peter Luger, it means one of the most famous steakhouses in the world. Peter Luger’s story began in New York City in 1887, the restaurant was reborn in its current form (at the same location) in 1950 and has been the top-rated steakhouse (Zagat Guide) in the world’s most competitive steakhouse city for over 30 years. It has been included in the coveted list of the World’s 50 Best Restaurants (read more here in my recent article on the World’s 50 Best Restaurants), earned a Michelin star, won a James Beard Award, and was named the country’s most productive steakhouse through a panel of experts in the United States. Hoy. Se added a second New York location on Long Island, and more recently, a third one opened in Las Vegas at Caesars Palace.
But while Peter Luger restaurant is undoubtedly famous in the food world, not many people know that it has an online butcher shop and sells its most famous steaks through mail order. Along with a handful of previous-generation New York steakhouses like Keens, Peter Luger still personally selects his meat side dishes at the market and does the dry-aging and slicing on the spot, which is rare even at peak productivity steakhouses. It is this hands-on experience in red meat quality that sets it apart. , and while the overall menu is quite limited compared to many steakhouses, it’s the iconic cuts, especially the Porterhouse for two or four, that have earned so much praise. In the online store, the possible options are concise and you can purchase a 2-pack of the mythical Porterhouse (T-bones), USDA Prime and dry-aged, 36 to 38 ounces each, with Luger meat sauce and their vintage pieces of “golden” chocolate ($292).
Other features are similar: 2 packages of bone-in rib eye steaks (30 to 32 ounces, $292), four packages of bone-in New York tenderloin steaks (2 of four to 26 ounces, $362), or a combo package of two each. Strips and Porterhouse ($430) or a larger 6-pack that includes two rib eye steaks ($588). The Luger also makes a wonderful burger that local regulars love, and you can send Dad 18 of those giant half-pound burgers, each. a proprietary blend of USDA Prime ground beef, dry-aged sirloin steak, and tenderloin ($176). Finally, Luger stands out for his signature appetizer, very thick, straightforward, simple and delicious slices of cut bacon, and in all likelihood, he pioneered bacon as a trendy dish. Each 12-ounce package consists of five slices of meat and they sell them alone in packages of 6 ($430), but you can add a 2- or four-pack to any steak order.
Honolulu Fish Co. ‘s fresh, sustainable and delicious pre-cut rawIt will amaze any seafood lover.
When I need to make sushi at home, I order it from Honolulu Fish Company, and I’m not alone — restaurants and chefs across the country use them, and if Dad loves seafood, especially sushi or sashimi, follow our lead. Plus, it’s a wellness company that I’m happy to share because they care and do it right. HFC was founded in 1995 by marine biologist Wayne Samiere and offers many types of organic fish from the Pacific and is known for its exceptional quality products. . The company is committed to the environment and the promotion of sustainable fishing practices, and in particular does not tolerate net fishing, as it destroys plant habitat: all fish are caught exclusively with hooks and the company does not allow its customers to buy fish. that have not required reproductive maturity. Early each morning, shoppers head to the Honolulu Seafood Market and personally inspect and choose fish that meets the company’s highest standards.
Daily catches vary and may include Hawaiian specialties such as kanpachi, but almost include local Ono, ultra-premium sushi tuna discovered only in those waters, and Ahi (Hawaiian bigeye tuna). These are sold separately or in all-new, bundled packages. Non-frozen (refrigerated) and minimally processed into 2- to five-pound steaks in slicing or cooking condition. Unlike almost all mail-order food suppliers, all orders are shipped free of charge. A wonderful selection for the sushi-loving dad is the Chiisai Sahsimi Pak, with two 2-pound sashimi-cut steaks, an Ultra Ahi and a King salmon ($387). New for this year’s Father’s Day are the raw combo packets, in a position to eat bites of fish with little without preparation. The Ahi Kit
You can’t import bone-in Japanese beef, however, the upscale Booth Creek Ranch in Kansas harvests one hundred percent Japanese wagyu breed and offers the most productive cuts of meat like this tomahawk.
I’ve been writing about wagyu for a decade, I’ve been to Kobe, I’ve eaten a lot of Japanese beef, and as much as I like it, it’s not for everyone. It’s very fatty and very rich, and other people find it too much, especially the most productive domestic beef enthusiasts, other people who frequent the most productive steakhouses and opt for USDA Prime beef and dry-aged beef. For this reason, in Japan, the average serving length is only 4 ounces!That’s where domestic wagyu comes in, as it leans a bit more toward the leaner “meaty” flavor and denser texture that many Americans like, and even the most productive breeders who produce one hundred percent Japanese lines (most domestic wagyu are shorter). (which cost hybrids and can’t be seen on the labeling due to lax USDA regulations) offer products that are better suited to the appetite of American steak enthusiasts.
But there’s another big merit to giving papa domestic wagyu, but still at a lower price: you can get it bone-in. It’s illegal to import bone-in beef from Japan, but you can get wonderful bone-in cuts at Booth Creek Wagyu in Kansas. Booth Creek not only raises wonderful quality cattle, but they also sell things you can’t get in Japan, such as Prime Ribs, Bathrough Ribs, Bathrough Ribs, Bone-In “Cowboy” Rib Steaks, Tomahawks, and Bone-In Steak. rod called Thor’s Hammer. Booth Creek is undoubtedly one of the most no-nonsense producers in the country and there are several key elements that set it apart. First, they breed 100% Japanese lineage wagyu and an American wagyu hybrid, labeling them separately so you can get exactly what you like and want. Second, they sell their steaks through intramuscular fat lineage, something I haven’t noticed anywhere else. So, for example, you can buy a 10-12 ounce NY steak with 4 degrees of marbling (10-19%, 20-29%, 30-39%, 04 40%+), from $40 to $85Array Third, They have their own USDA approved processing facility in Kansas, allowing them to make many other cuts and styles and sell directly with both retail outlets in Kansas and a giant wholesale business. sale by mail.
Spain produces the world’s sausages, and a box of sausages from the Spanish specialist CampoArray. [ ] Grande offers five styles of deliciousness.
Campo Grande is a specialist distributor focused on the most productive Spanish meats, i. e. some of the most productive meats in the world. As for red meat, Spain’s fame is the one hundred percent Iberian Pata Negra breed, considered the most productive in the world. It’s perfect as red meat chops, roasts, or butcher cuts, like the very hard-to-find “secret,” a strip adjacent to the brisket, which combines the rich, fatty delights of abdominal red meat. with a meatier, steak-like texture. They also offer beef, such as the Basque Country’s famous thick-rib ribeye, and specialize in matching gift boxes, making it easy to shop for food.
But where Spain shines is in charcuterie, and even the proud Italian chefs I’ve spoken to grudgingly settle for Iberian Ham being the most productive ham in the world, incredible even for the famous Prosciutto di Parma. Campo Grande has many features for Spain’s most productive, non-perishable, vacuum-packed sausages to enjoy months of freshness without refrigeration, making it a wonderful gift for the non-cooking dad who loves delicious food. The Ultimate Charcuterie Sampler box, with two sealed slices each packages of Iberian chorizo, sausage, coppa and shoulder, other versions of cured ham and salami, 8 in total, prices of only $99. If Dad cooks, a can of Iberian red meat with secreto, red meat belly, a four-rib rib and a boneless roasted pork is $169.
Mix and place your Alaskan Salmon Company fish in a gift box, but rest assured, it’s. . . [ ] all caught in the wild, new and delicious.
Alaskan salmon and other seafood are still wild-caught (the state prohibits fish farming) and are deservedly the world’s finest salmon, sourced from one of the world’s premier fisheries. Blank and maximum durability. But don’t do the lesser-known Alaskan black cod (sablefish), one of the richest and most delicious fish in the sea. If you’ve ever eaten at a Nobu or Matsuhisa restaurant, you’ve probably tried chef Nobu Matsuhisa’s famous signature dish, black cod with miso. It’s amazing and the chef was generous enough to post his recipe online so Dad can make it at home. But while cooking is easy, getting quality black cod is more difficult, which is why I recommend ordering it from Alaskan Salmon Company, also known as “Your Personal Fisherman. ” Founded by Kyle Lyle, a local Alaskan fisherman, the company cuts out the middleman to directly connect consumers with local fishermen and focuses solely on wild-caught Alaskan seafood, namely sockeye salmon and coho salmon. from the Cobre River, as well as black cod, halibut and crab. They sell all fish in easy-to-use pre-cut portions, 6-8 ounce fillets with skin, canned, one-time or by subscription, one fish or mixed. (12 steaks $189, 24 steaks $340)
The fishing season in Alaksa has just started and the company tends to sell its products every year (and last year). So, new catches are starting and Alaskan Salmon Company will start shipping orders in the first week of June, to arrive before Father’s Day, but you may have to wait until the end of the month to place orders.
A community. Lots of voices. Create a free account to share your thoughts.
Our network aims to connect other people through open and thoughtful conversations. We need our readers to share their perspectives and exchange ideas and facts in one space.
To do so, please comply with the posting regulations in our site’s terms of use. We’ve summarized some of those key regulations below. Simply put, civilian.
Your message will be rejected if we notice that it appears to contain:
User accounts will be blocked if we become aware that users are participating in:
So how can you become a user?
Thank you for reading our Community Guidelines. Read the full list of publishing regulations discovered in our site’s terms of use.