These top-ranked places follow stringent meat-sourcing standards.
, one of America's largest steakhouse chains owes at least part of its recent revival to the quality of its steaks. Ruth's Chris champions the idea of simplicity, serving its meat on a sizzling 500-degree plate with nothing more than salt, pepper, and a sprinkle of parsley. It's a philosophy that works well when the products are as top-notch as their USDA Prime cuts, rigorously sourced by reputable purveyors, and held to high standards.
"The steakhouse prides itself on its selection of only the finest cuts of USA Prime beef that are cooked to perfection via its beloved broiling method and served on a 500-degree sizzling plate to maintain that 'last bite as good as the first' philosophy," says a spokesperson. "Ruth's Chris' USDA Prime cuts are sourced by nationally recognized premium beef suppliers that are top-quality, well-marbled, and hand-selected grass- and corn-fed Midwestern beef.", meat comes from cows that start on grass-fed diets before switching to corn-fed, to achieve a specific flavor and quality, all while adhering to USDA's guidelines for grading, quality, testing, and not to mention ethical sourcing. It's a standard that founder Ruth Fertel would be proud of.
"The restaurant chain's founder, Ruth, only picked the best cuts served with warm hospitality and good times, and they proudly continue to do the same," says a spokesperson.
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