Table Of Content
By the late 1990’s Steve had a complete food processing facility, a second kitchen, and the restaurant you see today. We offer choice grade cuts in our retail center, catering services for all occassions, and custom cutting and packaging in our processing and smoking facility. Steve is a 3rd generation meat processor who learned the trade from his father and uncles. In the mid 1980’s Steve built his first BBQ on wheels and began barbequing steaks, ribs and chicken at local events.
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House of Beef, Oakdale CA
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Ever expanding, by 1989 House of Beef included a state of the art smoke house, a vacuum tumbler used for tenderizing meat, and additional meat packing equipment. From our signature Mesquite grilled and Seasoned Tri-Tip, our prime cuts, a Teriyaki-marinated chicken breast, or Savory Shrimp Scampi – we both surf and turf. We offer an array of chicken or steak salads served with fresh mixed greens, vine ripe tomatoes, various cheeses, and a plethora of seasonings from which to choose.
Oakdale Chamber
House of Beef
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