The 7 Biggest Hunks of Meat in LA

By Lesley Balla  |  February 10, 2014
Credit: Lawry's the Prime Rib

Caveman diet or not, LA likes its meat. And behemoth-sized portions of beef, pork, lamb and more are easy to find on menus all over town. From whole pig heads and goats to steaks fit for a linebacker, here's a guide to the biggest hunks of meat around LA right now, complete with our favorite side dishes and salads to go with each one. 

  • Credit: Chi Spacca

    Tomahawk Pork Chop at Chi Spacca

    How Big: 42 ozs.
    The Gist: Chef Chad Colby grills up one of the most glorious pork chops in town at the meaty Mozza sibling. The hunk of meat has spare ribs, pork belly and loin, all of which gets rubbed with fennel pollen and cooked on the open flame in the exhibition kitchen. The loin comes to the table medium-rare pink, while the ribs get a bit more time on the fire for extra char.
    Side Suggestions: The butter lettuces with fine herbs, braised fennel and roasted cauliflower offset the rich meat perfectly. But you’ll need a focaccia di recco to start no matter what.
    Cost: $80

  • Credit: Cut

    Wagyu Porterhouse at Cut

    How Big: 34 ozs.
    The Gist: The meat comes from Snake River Farms, one of the best sources in the country, and is American Wagyu, so the marbling is divine. Grilled to utter perfection and finished under the broiler, as all of the steaks are at Wolfgang Puck’s steakhouse, it’s complete decadence.
    Side Suggestions: The Yukon Gold potato purée, amazing mac 'n' cheese and creamed spinach top our list. If you need a sauce, go with the housemade steak sauce or the shallot red wine bordelaise.
    Cost: $190

  • Credit: Lesley Balla

    Head of the Day at Roadhouse LA

    How Big: One whole animal head, be it pig, lamb or goat, depending on what’s available that day.
    The Gist: The head is brined and slow-smoked for hours before it’s served on a silver platter - ok, a sheet pan - with a knife sticking out of it. There might be chuckles coming out of the Improv showroom, but this thing results in audible gasps from around the dining room.
    Side Suggestions: It comes with two giant slabs of “Texas chainsaw toast,” roasted garlic and charred pickled vegetables. Put it all together for impromptu sandwiches. With something this big you don’t need much more, but a nice watermelon salad beforehand never hurt anybody.
    Cost: Market price (around $50).

  • Credit: Orsa & Winston

    Bistecca Fiorentina at Orsa & Winston

    How Big: 42 ozs.
    The Gist: Although Josef Centeno serves mostly prix fixe menus at his latest Downtown LA spot, there are a few à la carte items, like this gorgeous hunk of beef that’s grilled and served with bone marrow, black truffle and red wine reduction. To balance things, sautéed rapini and broccoli flowers comes with it.
    Side Suggestions: Start with snacks from the antipasti menu, like milk bread focaccia with culatello and ume-tomato jam or kushi oysters with sunchokes and cucumbers.
    Cost: $150

  • Credit: Lawry's

    “Bowl Cut” Prime Rib at Lawry’s the Prime Rib

    How Big: 24 ozs.
    The Gist: For anyone with a king-sized appetite, the prime-rib institution serves the same double-cut, bone-in slab of beef that’s served to the Rose Bowl and Cotton Bowl football teams for the Beef Bowl every year.
    Side Suggestions: It already comes with the famous “spinning bowl” salad to start, plus Yorkshire pudding, mashed potatoes and horseradish, so you really don’t need much more - except maybe a martini to start.
    Cost: $59

  • Credit: Melisse

    Côte de Bœuf Roti at Mélisse

    How Big: 36-40 ozs.
    The Gist: Seared and then grilled to perfection, the 35-day dry-aged steak has been on Josiah Citrin's menu since day one, almost 15 years ago. It's only available as an addition to one of the tasting menus.
    Side Suggestions: It comes with potato-leek torte, wild mushrooms, braised little gem lettuces and herb jus.
    Cost: $35 added to the price of the tasting menu you order ($125 and up).

  • Credit: Tar & Roses

    Wood-Fired Goat at Tar & Roses

    How Big: A whole goat
    The Gist: Chef Andrew Kirschner makes great use of the wood-fired oven at his Santa Monica restaurant, especially when it comes to group dinners. For this whole-animal feast, which must be ordered at least one week in advance, a whole goat is slaughtered to fit the size of the party (four-person minimum). It’s brined in Moroccan spices, slow-cooked overnight and finished in the oven.
    Side Suggestions: The dinner comes with sides that are selected by the chef that night, something like a seasonal salad, cous cous, wood-fired carrots with chermoula crème fraîche, plus sauces and garnishes like pickled tomato, banana raiti and piquillo pepper harissa.
    Cost: $48 per person