Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu. The Hatfield cuts are available by request only due to limited supply. The cost premium for the Hatfield cuts is $10 above menu pricing. In addition, Chaz is now featuring Hatfield prime rib cuts that are served weekly on the Sunday prime rib dinner special.
Tim Hatfield raises a 50-head herd of Angus steers on High Summit Ranch south of Maryville, Missouri. The Nodaway County property has been in the Hatfield family since 1880. The steers are grass-fed during the growing season and fattened through winter on locally grown alfalfa and a “secret” formula of mainly local grains. The beef is generally aged 21 days and is processed by Paradise Locker Meats in Trimble, Missouri. Chaz receives only the choicest cuts of these carefully tended beef cattle.