Food & Gourmet Items

Beef - it's what for dinner! With a home delivery of 12 Strassburger Prime Steaks including Porterhouse, Tbones, and New York Strip, your grill will thank you for showing it such love. All steaks are masterfully dry aged before being shipped directly to you.

STRASSBURGER MEATS is renowned for its high quality beef, pork, lamb and veal because of our attention to detail and customer service. Our family has been purchasing , fabricating and marketing meat since the 1800'S. We dry age our beef the old fashioned way because our customers want the very best and time has proven , the way we age brings out the best in beef. For five generations our family has maintained an unwavering commitment to quality and customer satisfaction. We proudly carry on our families deeply held values of honestly, loyalty, fairness and attention to details.  

We are the company of choice for some of New York's best Steakhouses such as Smith & Wollensky, Post House, Ben Benson, Keens Steakhouse, Gallagher's, Quality Meats, Frankie and Johnnie's, and Benjamin's steak house have earned their stars with the help of our perfectly marbled beef, lamb, and full-flavored Berkshire pork.

We ship to places such as Las Vegas, Washington, D.C., Boston, Tampa, Miami, and Chicago.

Strassburger Meats now offers the opportunity for meat lovers to enjoy their steakhouse favorites from the comfort of their own home.

Strassburger Meats is also taking steps towards becoming an environmentally sustainable business at our distribution center in Carlstadt, New Jersey.

Five generations of the Strassburger family have earned a reputation for honesty, integrity, customer service and the highest quality meats. When it comes to custom meat-cutting, including private label services for fresh or frozen steaks, you can expect the same commitment to meet the needs of our customers.

Strict procurement and inspection practices plus close relationships with our suppliers are big reasons behind Strassburger's reputation for excellence and the loyalty of so many restaurant groups nationwide. The buying power that comes with handling large volumes of aged beef and other meats means we can offer quality products at competitive prices.

AGING ROOM. An art tried by many but mastered by few.

With dry aged beef, you get not only the tenderness that is distinctive to this process, but also the unique flavor that only dry aged beef will have. Dry aged meat is stored on racks in a temperature, humidity, and air flow controlled room that is monitored daily. This method is expensive, but worth it to achieve the finest flavor and texture. First and foremost, there is more of a “shrink”. Explain shrink. The shrink can be controlled through carefully monitored humidity levels. . Our process gives the meat a hard outer covering that is removed when cut into a steak for a customer. Dry aging is the most complex of the methods and varies from company to company. Aging beef is truly an art.