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Steakhouses: When Chianina Steakhouse burst on the Long Beach dining scene in December 2013, everyone who loves beef in Southern California rejoiced. For the Italian-influenced restaurant began by serving top-grade Piedmontese beef and other prime meats, paired with luscious risottos, classic Caesar salad or iceberg wedges and plenty of other sides and starters. But then in August 2014, Chianina (pronounce it "KEY-a-nina") announced the arrival of its first Chianina beef, the famed Italian-origin white cattle known for their leanness and flavor. Raised organically in Utah specifically for Chianina and used from head to toe at the restaurant (and its two sister places, Michael's on Naples and Michael's Pizzeria), the meat is so delicious that when it arrives each month, it generally sells out within two weeks, at premium prices. So be sure to get there soon after the "Whole Animal" arrives, or you'll have to wait until the following month.

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Local Expert Jenny Peters Says:

Steakhouses: "To get a taste of their prime Chianina beef, you'll have to watch their Facebook or Twitter feeds, or sign up for their email alerts, to know when the beef has arrived each month."

Best for Steakhouses Because: Chianina's warm and inviting surroundings are a perfect setting for a beef dining experience that is beyond compare.

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