3737 South Halsted St. Chicago, Illinois, 60609 United States
Company Details
About Allen Brothers
Since 1893 Allen Brothers has been serving the exacting standards of top chefs and restaurants nationally. We have earned our reputation based upon one guiding principle — never compromise. From the hand-selection of our meats to our meticulous aging methods and hand-cut custom portioning, every step of our processes is precise and performed to your exact specifications. Allen Brothers' roots are in the USDA Prime beef market, the top 2% of all beef that earns the coveted USDA Prime rating. However, that is not good enough for Allen Brothers. We take the additional step of hand selecting the highest possible grade of the very best grain fed, pasture raised superior breeds. We also apply the same exacting standards to USDA Choice or higher to ensure that you always receive the highest quality and consistency from Allen Brothers. Our products are hand-cut by highly skilled butchers applying the same artisanal standards pioneered by the neighborhood butcher. The result is perfectly trimmed and consistently cut steaks and roasts beyond compare. Combined with our patented aging processes, where we either wet or dry age our beef prior to cutting, resulting in exceptional flavor and texture. AGING Aging is the technique that makes even the finest meat more tender and flavorful. Meat is placed in our custom-built refrigerated coolers where temperature, humidity and air circulation are carefully controlled for designated times. During this natural process, the beef’s enzymes break down and tenderize the meat, giving it a unique flavor and ensuring utmost tenderness. WET AGING In wet aging, meat is placed in vacuum-sealed bags that prevent moisture from evaporating and aged under controlled conditions. Enzymes break down the meat’s complex proteins from the inside out, producing meat that is more tender, sweet and juicy with a flavor unique to this process. DRY AGING Dry aging is how beef was aged until the mid-1980s. Our dry-aged beef is stored in our custom-designed dry-aging cooler where a complex process incorporates an intricate and delicate balance of time (42-45 days), temperature, air circulation and humidity. The beef ages openly, exposed to air inside the coolers, and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender and with the distinctive ‘beefy’ delicious flavor imparted by dry aging. HIGHEST STANDARDS AND SERVICE Our commitment to food safety is unparalleled in the industry and we consistently exceed USDA requirements and set the bar for how other purveyors should operate. These same exacting standards are applied to our personal and knowledgeable customer-service.
