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Best Steak in the U.S.

Slide 11 of 20

San Francisco

San Francisco has had a surge of chef-butchers and butcher shops that focus on humanely and locally raised meat. Former San Francisco chef Nate Appleman is credited with starting the chef-butcher trend at A16 and SPQR in 2009, and today Ryan Farr of 4505 Butchers is one of the most sought-after butchering instructors in the city. The nationally recognized Niman Ranch network also started here and now includes independent farmers throughout the U.S.

Where to Eat: Although many of the city’s fine dining spots emphasize locally raised and grass-fed beef, traditional steak houses are still popular. Since 1949, House of Prime Rib’s servers have been dramatically carving portions of well-marbled meat tableside from stainless steel serving carts. San Francisco superstar chef Michael Mina’s Bourbon Steak is also a favorite, offering fabulous Angus and American Wagyu steaks that are sourced from sustainable and organic farms like Bassian Farms in nearby San Jose and Idaho’s Snake River Farms, respectively.

House of Prime Rib photo © Atsushi Morimura.

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