P & F Meat Market

Chicken breast how easy

savastsimaris — Wed, 28 Jul 2010 18:29:50 +0000

Chicken breast is popular with many chefs. It can be prepared in many ways and is low in fat. Did you know there are many ways a chicken breast can be purchased from your butcher. The more common is the random jumbo boneless skinless chicken breast, getting about 4 portions is very easy. Next you have the bone in chicken breast which includes the skin, this piece usually weighs 2 pounds. Next we have portioned boneless skinless breast whole, they typically weigh betweeen 6 to 8 ounches each. Airline breast are also a popular item. They are prepared using a whole chicken by taking the leg quarter and back out and just leaving the breast with the skin and no ribs. To call it airline you must leave just the drummet of the wing on. Skin gives it that extra crunch and flavor.

P & F Meat Market supplies the very best restaurants in Maryland Virginia and DC. Call us and see how we can assist you.

lamb chops

savastsimaris — Mon, 31 May 2010 16:25:33 +0000

Lamb chops to me are the most tasty meat you can grill on the barbe. The way they are prepared in the shop is most interesting. We start off with a whole rack of lamb from Colorado. This is the rib area of the lamb. The ribs are usually 4 inches long and the diameter of the rib meat is 3 inches. Their are several ways to prepare this cut but for the sake of it being summer time we will prepare this frenched style. It begins by spliting the rack of lamb in half and removing the chine bone. We next remove the cap meat this consist of extra fat and cap meat. What makes this frenched style is working around each rib bone and removing the meat. I like to keep a one inch lip. Next we go in between each rib with a sharp knife. By the end we have 16 lamb chops that are ready to be tossed on the grill. Marination is typically salt, pepper, vegetable oil and lemon. The choice is up to you. Bon Appetite!

P & F Meat Market supplies the restaurants of the Metropolitan area of DC and its suburbs with the finest meat.

chuck vs top round for ground beef

savastsimaris — Sun, 25 Apr 2010 22:50:52 +0000

Using chuck vs top round for ground beef was my recent debate. First off from a butchers perspective you should always use chuck for ground beef. I was on a trip this week when I had a conversation with a restauranteur. Vick is using top round for ground beef. He makes burgers and meat sause for lasagna with this meat. He has his reasons for using top round, it cost a $1.90 lb. By the way he grinds and trims the meat in house. My suggestion to him was to purchase ground neck off chuck roll from a meat company. The experience to the patron will be a whole much better. The best burger will come from using this meat. The approximate cost may be about .75 lb more however much time and labor will be saved. The top round has a thick nerve if not removed properly can be hard at bite. The neck off chuck has some nerves however have a different texture and can be removed easier. The top round is best used for making a nice roast beef sandwich, he could charge more for this than a burger.

All comments and perspectives are always encouraged on this forum please do so.

Super Bowl Yummies

savastsimaris — Sun, 07 Feb 2010 16:14:12 +0000

It is Super Bowl Sunday. The Colts vs Saints. The spread Colts by 5 points. Wings or beef ribs, why not both. What a wonderful day to get away from it all and focus on having a great time with family and friends. Forget about digging out of two feet of snow, lets get those rubs and marinades ready. I my self have brought home 10 pounds of jumbo party wings and a slab of beef back ribs. Wings are a must on Super Bowl day. Something about sharing food with someone feels great. You can tell them how the wings are not spicey enough or that these are the best I have ever tasted while Peyton Manning throws a TD to Dallas Clark. I hope everyone has a great evening filled with much food, beer and happiness.

flat iron steak

savastsimaris — Sun, 24 Jan 2010 17:42:41 +0000

Flat iron steak is a popular cut of meat that comes from the shoulder blade. You say meat from the shoulder, isn’t that a tough cut of meat? You got it all wrong. A choice grade of flat iron steak can almost be as tender as New York strip steak. An 8 ounce portion can satisfy the meanest of appetites.

The reason restaurants have included this cut on their menus is due to the fact that it is economical. It does not cost as much as the ribeye or cuts from the loin. It is also manageable to the chef to the obvious fact that it comes portioned and vacuum packaged, therefore has an extended shelf life.

Flat iron steak can be served with fresh cut french fries along with cole slaw priced around $12. For a more casual dining experience it can be served with asparagus and mashed potato $16. This cut can also be priced above $20 if desired.

Everyone is left satisfied especially your guest. I guarantee good word of mouth will come around.

P & F Meat Market a provider of meat and other food items to the restaurant of DC Virginia and Maryland.

Time to party party wing style

savastsimaris — Tue, 05 Jan 2010 01:51:21 +0000

Chicken wings are red hot. With college bowl games, the NFL playoffs and the superbowl coming up. People can not get enough chicken wings. We are stocking raw hand cut wings, jumbo party wings, as well as mini drumments. Their are several ways to prepare these wings. The healthiest would be to bake for one hour, drain grease from pan and pour a bottle of hot chicken wing sause. Lastly put the pan under the broil for a few minutes to get the skin crispy. Then serve with ranch or blue cheese. Do not forget the celery you will need it.

P & F Meat Market is a family business providing the Maryland, Virginia and DC area with the finest quality meat. We specialize in preparing and delivering meat to restaurants.

short ribs recipe

savastsimaris — Sun, 29 Nov 2009 00:08:53 +0000

Short ribs I have to say are in season. What a marvelous cut of meat that can warm you up in the winter. Not to brag but my mother makes the most wonderful soup with short ribs. The soup ingredients include carrots, celery, potato and of course short ribs cut 1 inch and a quarter thick. Short ribs can be sold with or without the bone. My mom cooked the short ribs with the bone.

When cooking shortribs it is best to boil the meat for 30 to 45 minutes and discard the boiled water. You would then put a fresh batch of water. Short ribs while boiling can produce excess fat in the water. That is why it is best to discard the first boiling water.

When adding the fresh water introduce the carrots, celery, potato, salt, pepper and a spoon of tomatoe paste in the water with the short ribs. Boil for up to 90 minutes. After boiling take vegetables and meat out of water and serve. The condiments at the table should be salt, pepper, viniger, olive oil and lemon. Yes in our dinner table we serve the ingredients without the soup. We then serve the soup after finishing the meat and vegies.

For the soup you want to make avgolemono, that is greek for thickening the soup with one egg and lemon. Bon appetit!

P & F Meat Market is a service company providing meat to restaurants in the Washington DC Metropolitan area.

Happy Thanksgiving

savastsimaris — Sat, 21 Nov 2009 21:29:29 +0000

We would like to thank everyone that purchased organic turkey and natural turkey this year. We will be closed on Thursday for observance of Thanksgiving and resume business on Friday. Have a safe and memoralble holiday.

P & F Meat Market provides meat of value to the restaurant and executive dining rooms of the Maryland Virginia and DC Metropolitan area.

Beef middle cuts

savastsimaris — Mon, 09 Nov 2009 20:45:50 +0000

The holiday is in full swing. Ribeye and PSMO tenderloins have spiked up for a few weeks now. Although relative to last year prices are still incredibly low. For your holiday partys we are stocking both boneless and bone – in ribeye muscle. We are expecting a high demand for PSMO tenderloins so give us a call and be prepared. For the more economical party we will also be taking orders for choice steamship rounds 60 – 80lbs. Rub it down with lots of pepper and you know it is going to be extra special. We are still taking orders for Natural and Organic turkeys dont miss out.

P & F Meat Market is a meat purveyor for fine quality meat in the Maryland Virginia and DC area. For all of your protein needs call us any time we will be happy to assist your buying needs.

All Natural Turkeys Available for Thanksgiving

savastsimaris — Fri, 16 Oct 2009 20:53:42 +0000

All natural turkeys will be available for Thanksgiving with special order. Size range from 16lbs all the way up to 28lbs. Frozen turkeys of all range of size will be available for purchase now until the week before November 26. We will be taking orders for fresh turkeys now until the week of November 19th. For pricing and availability please call the office. Various size of frozen bone in turkey breast are also available for order. For your carving station; spiral sliced hams, pit hams, virginia ham, beef rib eyes, beef top rounds, suckling pigs, baby lamb and leg of lamb from Colorado. Price and availability subject to change. Goble goble.

P & F Meat Market provides the finest area restaurants the quality they demand to fulfill their clients palate many desires.