Pape Meat Co — Attraction in Millbrae

Great selection, really welcoming and kind staff. They were happy to answer any question, and their engagement definitely helped me spend more money. 😄 Lots of premium meats at reassuringly stratospheric prices, some also very good quality meats at more decent prices. I purchased a few dry aged ribeyes that were pre-packaged for sous vide, seasoned with salt pepper and rosemary and packed with a little rendered wagyu fat they made themselves. That was just insanely tasty - just the perfect amount of aged-beef funk. Also got some heritage pork chops and a smoked ham. The ham almost stole the show from the turkey at Thanksgiving dinner; it was excellent.

The only thing holding back a fifth star is that the cattle seems to come from feedlots; I’m a stickler for humanely raised meat and none of the beef was certified. The butcher I spoke to was uncertain about the meat’s origin beyond it being “from Omaha” which doesn’t tell you much. The lamb is prominently advertised as certified humane, and the pork is heritage breed so I’m assuming it is likely humanely raised (but again, no certification so maybe someone figured out how to stuff Berkshire pigs into cement barns without them dying). Add some certified humane options for the animals that don’t currently offer it and this place is otherwise absolutely a class act, five stars. I don’t think it is too much to ask for meat that’s getting up above $40 or...

I’ve been going to Pape’s for years just like everybody else and you that are reading this. From Pacifica -I was in the area it being the Friday of Mem Day w/e and thought might as well pick up one of the usual ‘seasoned rack of lamb’ to have handy not knowing what our plans would be. There was no line outside as sometimes there is during holidays. There were a few racks left in the tray yet the nice butcher (wish I knew his name) took a fresh rack from somewhere and went to that glass room behind the chicken/fish to get it seasoned. That gave me leisurely time to really take a look at all the fish and chicken which you never get a chance to because the place is usually packed and moving quite fast. I saw some petrale and decided to take a filet just for me. Now in the PM and OMGoodness - just ate it in a simple flour/egg/butter/lemon/parsley prep a la PATANE’S Restaurant from SF Financial District of the 70’s. Best petrale I ever ate! Fresh - Firm - Thick. I’m so glad they weren’t crowded today and that they are still in business with so many of our food venues gone during the last few years. Oh boy - “RACK”...

I can only speak about two things here as that is all that I have had: there lamb and the rub they use for the lamb. I live out of state now but can say that I still tell the story of the first time I had there lamb chops. Lets just say I have yet to find it's equal in restaurant/butcher..., it's really that good. It's the kind of thing that now I go out and order the lamb some where other then Pape's and take one bite and proceed to slam my fist down on the table cursing PAPE'S as I have again wasted money not buying it from them and being disappointed about getting it some where else. The second thing is there house rub. I have used that stuff on everything, meat (obviously), veg., pasta, you name it. I was going to add it to my apple pie but my wife grabbed my hand and gave me the look, so I can't speak for desserts, but everything else you good.

Thanks so much Pape's and I'll be hitting you up next time...