At Harter House Meats we are selective about our product. Our dedication to service and quality carries through in the selection of our meats, ensuring our customers are always served a product satisfying our high standards. What started in 1973 as a 15 foot wide butcher shop has been expanded, bringing our butchers, service and quality cuts of meat to your fingertips with the click of a mouse. The venue has changed, but our aim is still the same: serving you.
Our Butcher's Motto is Quality Over Yield
You could say that we have butchering in our genes with 5 generations of meat cutters in the Harter House family, we've perfected the cuts and know all the right angles for cutting your meat. There is a lot of prep work that goes into crafting the perfect cut. Our butchers start by handpicking the best product. Next, our years of training come into practice as our butchers trim the meat—blade angled correctly— cutting away excess fat and ensuring each steak follows the right grain.
Tri-Tip One of Our Signature Items
Harter House brought the California flavor of Tri-tip steaks and roasts to the Midwest in the early 1970s. Tri-tip is a triangular cut of beef that comes from the bottom of the sirloin. Mostly popular in the Central Coast of California, this thick cut of beef has been gaining popularity for its affordable price, unique taste and full flavor.
Harter House customers declare their loyalty to Tri-tip, buying somewhere between 6-10 tons worth when advertised at our six store locations. While sometimes nicknamed "a poor man's prime rib," Tri-tip is rich in flavor and taste, making it more popular than prime rib. It's no wonder that we've approved Tri-tip as one of our signature items.
Tri-tip is a griller's dream and best when cooked medium-rare. At Harter House, we sell about 70% of our Tri-tip covered in Pappy's Dry Rub, 20% with Santa Maria and the rest goes out our doors unseasoned.
With your Tri-tip purchase we'll include either Pappy's or Santa Maria rub with complete grilling instructions. It's time you enjoy the next big thing in grilling!
Kobe Brisket-Signature Item Approved
Harter House wants to share this rare Wagyu beef with you and your family. Kobe Brisket is a distinct, tender cut of meat. Brisket is cut from the breast or lower chest of the cow. Kobe brisket is unique because it's comes from Wagyu cattle, which are known for their perfectly marbled meat. These cattle were traditionally raised in regions of Japan, but our Kobe Brisket comes from cattle that are raised in the United States on farms that comply with the strict Japanese guidelines for diet and treatment of the cattle.
The marbling of the Kobe Brisket gives it an intense flavor and tenderness. This marbling is unique to Wagyu cattle and can't be found in any other beef, not even Prime Rib. The fat in this quality meat is monounsaturated and melts at room temperature, letting the meat's own juices dissolve and cook each bite to perfection. Harter House customers enjoy this prime quality beef, because it's perfectly tender and has superior flavor.
Enjoy a special Japanese delicacy and one of our signature items. At Harter House, we understand that quality meats deliver the taste and flavor you crave, and you won't be disappointed with our Kobe Brisket.
Dry Aged Beef-In-house Perfected for Signature Item Status
Harter House Dry Aged Beef provides tenderness and flavor worthy of the finest restaurants. Our in-house dry aging process keeps our beef in a temperature controlled cooler between 35 to 38 degrees fahrenheit and a humidity between 50 to 60 percent. We Dry Age our beef for 21-28 days, but also offer customers the option to request custom aging, where you can call us and tell us how long you would like your meat aged. Bring enhanced flavors of an upscale restaurant experience to your own home with Harter House Dry Aged Beef.
Custom Dry Aged Beef
Want your steak aged longer than 28 days? Let us know and we will age meat to your specifications. 1-877-Tri-Trips
You won't find a cut of meat more tender or full of flavor. As Dry Aged Beef is left in a humidity and temperature controlled cooler, the natural enzymes in the meat are able to breakdown additional muscle fibers in the meat, resulting in a significantly more tender cut of meat. While the dry aging process dehydrates the meat, it rehydrates during cooking for a greater release of juices in every bite.
Bring the four star flavor of a fine dining experience home with Harter House Dry Aged Beef. Taste the extreme flavor and tenderness our customers have been enjoying for years. This Harter House Signature Item is sure to please even the most refined palate.
Handmade Bratwursts and Italian Sausages-Family Recipe for Signature Taste
Nothing says grill time like a handmade Bratwurst or Italian Sausage. All Harter House Bratwursts and Italian Sausages are made in-house from a 100-year-old family recipe. Staying true to our roots, we mix and hand form every sausage, ensuring that perfect flavor and one-of-kind shape. While similar in size in weight, no two Harter House Bratwursts or Italian Sausages are exactly the same except in flavor.
Harter House customers have come to trust our selection of Bratwursts and Italian Sausages, making them a must have item during grilling season. Perfect for family gatherings, tailgating or, frankly any other time, our Bratwursts and Italian Sausages are great on a bun or alone with your favorite side dish.
Our family recipe has satisfied a century's worth of loyal customers, making it truly a Signature Item. Join us in continuing the tradition, so you and your family can be a part of the next generation to enjoy our one-of-a-kind Bratwursts and Italian Sausages.