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.

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 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.

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.

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 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.

Veal has become an appealing protein for many in the culinary world. These days it has become popular for those restaurants that are serious about profit. For the past year veal has been on the pricey side. Veal top rounds through the roof as well as the chops. The tide has turned veal portions have come down in price and now even a moderate priced restaurant can include a 12oz rib chop on the menu without breaking the bank. Something smart to consider would be for a restaurant to purchase a 50-60lb leg of veal and have us do all the work. Seam and skinless leg of veal is a very marketable protein. This purchase includes all the mucsle of the leg for scaloppine as well the hindshank for osso buco. The trimming from the muscle can be ground or left as is for the italian dish cannelloni. This is the optimum way to make a PROFIT.

P & F Meat Market has been helping restaurants with their meat buying needs for over 30 years. We have the pleasure of serving the DC Metro area. Delivery is available.

The week began by grinding some fresh chucks of beef. The next item on the list was cleaning some beef top blade for flat iron steaks. Interesting article to read while writing this post. It went about talking about the skill of meat cutting and how it appeals to the younger generation. The article was found in The New York Times. I never thought I would be looked at as a rock star. Look out Guns & Roses here comes Savas Tsimaris.

P & F Meat Market provides meat to the finest restaurants in the Washington DC Metropolitan area. Providing consistent quality with untouchable service is why we stand out among the rest.

Entrecote is a French word for the popular ribeye steak. This cut of meat is special because it comes from the middle muscle. It has both attributes, flavor and tenderness. A choice steak would be your best bet to reach the characteristics I mentioned. Your high end steak house is where you would most likely find this steak. Such is the Sofitel Hotel of Washington DC where Chef Olivier Perret is know for his masterful cooking. He cooks up a fine entrecote with a contemporary twist.

P & F Meat Market is a purveyor of fine cuts of meat such as the entrecote to the restaurants and hotels of Washington DC, Virginia, and Maryland.

Grilling season is underway. What a great way to begin the season by cooking up some beutiful New York striploin steaks. Seasoned with salt and pepper just toss on the grill. If you prefer a marinade leave it over night. Don’t forget to let the meat sit out of the refrigerator for at least 20 minutes before cooking. Depending on the thickness of the meat, 10 – 12 minutes per side would be good timing for medium cooked steak that is approximately 12 ounces. Bon appetit.

P & F Meat Market is capable of cutting striploin steaks to any size. Usually 8oz -16oz would be a good portion size to ensure proper serving.