It is not easy being part of a family business when you are one of the family members. True being part of a family business does have its plus’s. Taking a day off for personal reasons brother will cover you. Taking a vacation a brother or father will have you covered. Although a draw back is seeing each other at home and at work, man needs some seperation. The men involved in the business, Savas Tsimaris Sales and Marketing, Angelo Tsimaris Production and logistics, and Pete Tsimaris President. For the most part we get along because we have one motive, getting the customer what they need and fast.

Many small business understand what it is like the small arguments that can sometimes turn big. I think it is in the customers benefit always. We are always trying to better something although just is the old man says if it aint broke why fix it.

P & F Meat Market provides quality meat to the finer restaurants hotels and country clubs of the Washington DC metropolitan area and its suburbs.

Now that grilling season is here means burger season is here! We have several types of grinds that offer a variety of tastes and textures to excite your taste buds. The first is our signature grind which carries with it a bold flavor and bold texture at the same time. For those that are looking for a lighter fair going with choice chuck roll has all of the above although has a not soo heavy texture. Next is the Certified Angus Beef Chuck roll. If you form this meat into a steak you couldnt tell the difference. Soo for those interested in purchasing we sell the above in 10 lb increments.

P & F Meat Market provides meat and other food products to restaurants to the District of Columbia and its surrouding areas of Northern Virginia and Montgomery count and as far as Frederick Md.

We have now expanded the line to include the teres major muscle also known as shoulder tender. This delectable cut of meat is from the beef chuck. With the right marinade you will be sure to make your patron happy. Teres major weighs 8-12oz. Are expert meat cutters can trim and portion individual pieces to your liking.

P & F Meat Market provides the finest quality meat to the finer restaurants of the Washington D.C. area and its surrounding suburbs.

Good news! We have expanded our product line to include dairy and a variety of cheeses. All milk including heavy cream uht and as well coffee creamers. Our cheese include monteray jack, shredded yellow chedder, domestic feta, swiss, provolone also shredded mozzarella. Thats just to name a few. Ask us how we can provide you with the best.

P & F Meat Market has been in business for 33 years providing the finest cuts of choice and prime meats. We specialize in fresh domestic lamb from Iowa. Their is not a natural product that can surpass the flavor, texture and richness of this lamb.

Hey you sausage makers. We have in stock some fine pork butts. The texture of the meat including its marbling would give that sausage recipe an extra burst of flavor. We have hog casing size 34-36 mm that makes sausage making very easy. While ordering see if we can assist you with that hard to find seasoning. We could just find it for you. For those that are crunched on time visit our neighbor Simply Sausage.

We are always a fan of bringing in milk fed veal whole musle or whole carcass. For instance the milk fed leg of veal seam and skinless, all the desirable muscle, trim, and bones are produced through this process. If you can use all that comes from a leg, that is optimal. Slicing, pinning and pounding, when you hear these three words what comes to mind? Scalopinni. This is a tedious process. We now offer pre sliced veal leg cutlets from milk fed veal. Each slice is individually packaged. We offer a 4oz, 5oz, and 6oz. We also offer top round cutlets packaged the same way.

P & F Meat Market is a family meat business serving the Washington DC, Northern VA and Maryland Restaurants with the best service and most knowledge in the area. We only supply the best meat so your patrons always come back for more.

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 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.

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.

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.