West Coast Prime Meats

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West Coast Prime Meats Meat company in SoCal delivering the the finest steaks, pork, poultry, dry-aged beef, lamb, veal, and wild game to the foodservice industry.

West Coast Prime Meats is your distribution resource in Southern California, Nevada, Arizona and Hawaii for premium center-of-the-plate products and expertise. We are a collaboration of award winning restaurant operators and professional steak cutters with decades of experience, so we understand the hospitality operator’s need for the best quality products, consistently prepared, and reliably delivered. At West Coast Prime Meats, we are not distracted by sales of cleaning supplies or sundries; we focus clearly and competitively on meat, from top of the line 1855 Black Angus beef to the best Midwestern USDA Prime and Choice beef, tender veal, succulent Duroc pork, mild flavored domestic lamb, custom blend ground beef, natural chicken, and fresh seafood. In addition to sourcing the finest protein products available, to meet the needs of restaurants, hotels, and other hospitality operators, we provide flexible delivery windows and cutoff times Monday through Saturday, our sales team of seasoned restaurant professionals will work with you and our skilled cutters to create steaks, chops and other entrees that are uniquely yours, and our senior management team can offer menu and food cost analysis to help your operation and our partnership be a success.

Dedication recognizes dedication.This is what it looks like when people give everything to the craft.Whole animals over ...
10/16/2026

Dedication recognizes dedication.

This is what it looks like when people give everything to the craft.

Whole animals over open fire. Midnight hangs and 5 AM prep. Plates built like they matter…because they do.

Our clients don’t take the easy path. They do this because they believe in the work, in their teams, in where this industry is going.

So we match it. The right product, cut exactly to spec, delivered on time, every time. That’s our end of the bargain, and we don’t take it lightly.

To every chef and operator betting on the craft: we’re in your corner.

Tag a chef who cooks like this. They deserve the recognition.

09/14/2026

Some of the best conversations happen around the fire.

Our team had the opportunity to connect with Open Fire Caterers & Chef Danny of Anepalco Restaurant spending time talking food, technique, ingredients, and the kind of hospitality that brings people together.

For us, these moments matter. Getting out of the office and into kitchens, events, and spaces where chefs are actually cooking gives us a chance to listen, learn, share ideas, and strengthen the relationships behind the food.

Great ingredients are only part of the equation. It’s the people working with them who bring the story to life.

Appreciate Chef Danny and the Open Fire Caterers team for welcoming us in.

🎥 Reel created by Israel Bonnafoux

At West Coast Prime Meats, our lamb programs reach from Australia and New Zealand to farms here in the United States, gi...
08/22/2026

At West Coast Prime Meats, our lamb programs reach from Australia and New Zealand to farms here in the United States, giving chefs access to a wide range of breeds, feeding programs, finishing styles, and livestock practices.

Those differences matter.

They show up in flavor, fat, texture, consistency, portion size, and ultimately in how the product performs in your kitchen.

That’s why we don’t want to simply hand you a box and call it a program. Our team has spent time with producers, walked the farms, asked questions, and worked to understand what separates one lamb program from another.

Because the right lamb for a wood-fired rack may not be the right lamb for a braised shoulder, sandwich, sausage, chop, or high-volume banquet program.

The opportunity is finding the lamb that fits your menu.

Maybe that means introducing a rack as a signature entrée.
Maybe it’s working shoulder, leg, neck, or trim into a more approachable dish.
Maybe it’s simply finding a program with the consistency and cost structure that makes lamb viable for your operation.

If lamb has been missing from your menu—or you’re ready to rethink the program you already have—talk with us.

We’ll help you explore the producers, cuts, specifications, and price points that make sense for your kitchen.

Different origins. Different programs. One goal: putting the right product in the hands of the chef.

Bringing an ingredient into our house is only the beginning.At West Coast Prime, we believe representing a great produce...
08/18/2026

Bringing an ingredient into our house is only the beginning.

At West Coast Prime, we believe representing a great producer comes with a responsibility: helping that product succeed once it reaches the kitchen.

Because success isn’t getting a case through the back door.

It’s seeing an ingredient understood, cooked well, talked about, reordered, and ultimately become part of a chef’s kitchen.

07/18/2026

Built for the modern steakhouse operator. 🥩

West Coast Prime Meats offers consistent, high-quality meat programs designed to support cost control, operational efficiency, and guest satisfaction… Especially in a tighter market.

From reliable supply to portion-ready solutions, we help mid-market steakhouses, restaurants and facilities deliver the quality guests expect with the value operators need.

07/14/2026

Every delivery begins long before the kitchen starts moving.

It begins with sourcing standards, dependable service, and a team committed to getting the right products into the right hands. Every mile connects us with another chef, another restaurant, and another customer counting on consistency.

West Coast Prime Meats is always moving—reaching new places, developing new relationships, and helping more kitchens build stronger meat and seafood programs.

We do the miles so our customers can focus on what they do best.

West Coast Prime Meats. Quality, service, and consistency on the move.

Interested in working with us? Send us a message to discuss products, ordering, and delivery availability.




Before it reaches a kitchen, it starts with hands that know the product.Our butchers bring years of experience to every ...
05/15/2026

Before it reaches a kitchen, it starts with hands that know the product.

Our butchers bring years of experience to every primal, every portion, and every custom request understanding structure, yield, trim, cook method, and the expectations of professional kitchens.

This is where consistency begins.

Hand-cut. Custom-portioned. Kitchen-ready.Our team combines old-school butcher skill with the systems needed to support ...
05/15/2026

Hand-cut. Custom-portioned. Kitchen-ready.

Our team combines old-school butcher skill with the systems needed to support restaurants, hotels, clubs, caterers, and chefs across service levels. From premium beef to daily-use proteins, the goal stays the same: dependable product, thoughtful service, and a team that understands what is at stake once it hits the line.

Great product is only part of the job.Our sales team works closely with chefs, operators, and purchasing teams to unders...
05/15/2026

Great product is only part of the job.

Our sales team works closely with chefs, operators, and purchasing teams to understand menu goals, volume needs, price points, and ex*****on. Whether it is a center-of-plate steak, a value-driven cut, or a specialty item for a feature, we help connect the right product to the right program.

That is the advantage of working with people who know kitchens.

The best supplier relationships are built beyond the invoice.West Coast Prime Meats works with chefs and operators on pr...
05/14/2026

The best supplier relationships are built beyond the invoice.

West Coast Prime Meats works with chefs and operators on product selection, menu applications, specs, portion control, premium brand options, seasonal features, and protein programs that make sense for the kitchen.

Need to rethink your steak program?

Build a better burger?

Find a higher-margin cut?

Create a banquet-friendly protein spec?

Bring in a premium supplier brand?

That is where partnership matters.

We are here to help chefs source better, cook smarter, and build stronger menus.

Address

344 Cliffwood Park Street
Brea, CA
92821

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

Telephone

+17142558560

Website

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