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Robinson's Prime Reserve
In the Press
- In its "Eat This or All That" column, Food and Wine picked Robinson's filet mignon as part of their luxe artisanal three-course meal
- Esquire filled their "Man at his Best" buffet with Robinson steaks
- Daily Candy tipped their readers off to Robinson meats as a prime Father's Day Gift two years running
About Robinson's Prime Reserve
There's a lot that goes into choosing a Robinson's Prime Reserve-worthy steak. The Robinson family—owners and operators of the company for nearly 100 years—let the USDA kick off the process. They only consider the top 10% of USDA Prime and USDA Choice beef —the two highest grades offered—for their larders. Next, the carnivorous connoisseurs look for the perfect marbling of fat and meat. Still, finding the perfect cuts is just the beginning. From there, they employ a custom aging process, something of a family secret that maximizes the beef's tenderness while bringing out its flavor. Only at that point do they distribute their beef to the general public, a list that includes world-renowned chefs, celebrities, and six U.S. presidents—though not Teddy Roosevelt, who never ate anything he didn't clone himself.