PRIME CHOPS originated in San Diego, California where a young entrepreneur first sparked from the influence of a family butcher shop. With over 50 years of commitment of "Prime" service to our clientele PRIME CHOPS has naturally evolved. It proudly holds a renowned reputation as one of the leading suppliers and is distributed daily to the finest hotels, casinos, restaurants, country clubs and individuals who have a taste for unsurpassed gourmet dining at home.
PRIME CHOPS operates from production facilities in Los Angeles, California. It is here that the finest butchers collaborate to prepare and carve gourmet meats to exceed your expectations.
A variety of processes are followed: aging, wet-aging, dry-aging, and marbling.
PRIME CHOPS takes pride in educating customers to ensure they get the exact product desired.
Aging: Aging is the technique that makes even the finest meat more tender and flavorful. Meat is placed in our temperature controlled custom built coolers, where humidity and air circulation are carefully controlled for specific amounts of time. During this natural process, complex proteins are broken down by the meat's enzymes, resulting in both increased tenderness and enhanced flavor.
Wet aging: In wet aging, meats are aged under controlled conditions after being placed in vacuum-sealed plastic bags. This prevents moisture from evaporating. Enzymes break down the meat's complex proteins from the inside out. This creates a flavor unique to the process. The meat is more tender and juicy.
Dry aging: In dry aging, meat is not enclosed in vacuum-sealed bags. Therefore; it is exposed to the air inside the coolers and ages from the outside in, making a hard crust from around the edible tissue. After proper aging has been accomplished, this firm outer crust is carefully removed, leaving meat that is both significantly more tender and which a distinctive flavor imparted by dry aging.
Marbling: Through marbling, the flecks of fat are distributed within the beef, providing flavor and juiciness. The higher the marbling content, the more flavorful and juicy a cut of beef will be. Marbling is the most important factor in determining the quality grade the USDA assigns to the cuts of meat.
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