Pork and chicken souvlaki. It all begins with the most tasty pork shoulder. The meat is trimmed of excess fat and then cubed to about 1 oz. With our old family recipe that has been passed down from generations we marinate the meat over night. The meat is skewered the next day . The ingredients in the marinade make a wonderful aroma, it reminds you of those summer afternoons in Greece. The pork recipe was such a hit we introduced a chicken recipe as well. We use boneless breast and the marinade is the exact same as the pork.
P & F meat market has been taking the pain out of ordering meat daily for some of the most demanding chefs for over 35 years. We specialize in Daily delivieries, with some of the best Meat in the Washington D.C. Maryland and Virginia areas. Let us know how we can help you.
Pork chops. What do you think of when you say pork chop? Pork chops have been not been used enough on a restaurants menu. Their are many ways to serve a pork chop. The main stay is the bone in pork chop. For example, The Greek Village on New Hampshire avenue prefers to serve two 8oz pork chops. Other restaurants such as a steakhouse prefer to serve a single 12oz Pork Chop with the rib bone frenched. A Chop of this size gives a chef much flexibility, it can be stuffed. Contact us and see how we can provide unlimited options of protein.
What a wonderful cut of meat for braising, lamb shoulder. The commercial name for this cut lamb, square cut chuck. Their is a great explenation on how the shoulder is broken down on The Cook’s Thesaurus. The lamb square cut chuck weighs 8 to 10 pounds with the bone in. The final cost to a restaurant is $5.00 per portion including vegetables. This cut of lamb is very flavorful, due to its characteristics it is used in a Greek dish called yuvetsi (lamb with orzo). It is best to have this meat portioned by our butchers.
The lamb square cut can also be cooked whole preferably with the bone. Their is a great southern recipe on about.com. Only their recipe prefers the bones be removed before cooking. Many people are used to serving the leg of lamb for roast, it is good to know their is another cut that can be used that is much cheaper.
P & F Meat Market is meat purveyor that can work wonders for a skilled chef. We are constantly striving to provide only the best meat to the states of Maryland, Virginia and The city of Washington DC.
Hello to those Striploin lovers. Now is the time to purchase as you know the price of this cut begins to rise. Spring time is right around the corner you should be dusting off your charcoal or gas grill. Get yor marinades in order and bring out those steak knives. For the restauranteur the N Y Striploin is a magnificent value cut of meat. IF you are purchasing a preportioned steak today it would cost you $7.50 lb. For a 12oz portion it cost you $5.63 per piece. For a medium priced restaurant a price of $18.99 on the menu would be a bargain.
P & F Meat Market is a purveyor of fine meat to the leading restaurants and hotels of Maryland Virginia and Washington DC
Pete and Faith on Easter
We are continuing the tradition by offering dressed baby lamb for the souvla. These milk fed lamb dressed weigh 25lbs and up. We are taking special orders from customers beginning today. Email us a message on what size you are looking for as well as your full name and telephone number. We will call you to confirm by the next business day. Please see official flyer for details. All baby lamb are to be picked up on Saturday April 18 2009 the day before the Greek Orthodox Easter.
P & F Meat Market is a wholesale meat distributer to the leading restaurants, hotels and executive dining rooms of Maryland, Washington DC, and Virginia.
Today we celebrate the 40 days that we have until the Christian Orthodox Easter. I mention the Greek Easter especially because for the past 30 years we have been providing the Greek community of the DC Metropolitan area with Spring Lamb. It is a spectacular time of year for the Catholic religion and the Christian religion all over the world. This year the Catholic Easter comes one week before the Greek Orthodox Easter that is April 12, 2009 and April 19, 2009.
The tradition for Italians, Greeks, and other cultures of this region is to roast a lamb on a spit over an open fire. The typical size of a lamb for this occasion is 30 pounds. A pound or two is what we calculate for a feast of this magnitude with a party of twenty. As you know we Greeks do not let any part of the lamb go to waist. I am talking about the liver, heart, intestine, spleen, cauv fat, sweetbread, kidney, and the head. These organs of the lamb are considered delicacies.
There are two particular uses for these offal parts; one is for a recipe called MAGERITSA (EASTER LAMB SOUP). The other, Kokoretsi is cooked next to the lamb on its own spit. Basically the offal parts are chopped up, seasoned and put on the spit. The next step is to use the clean intestines to fully cover the spit. This is paticularly enjoyed with a cold beer. Believe me the butcher, it does taste better than it sounds.
It is also typical to grill other meats. Such as souvlaki. This is pork cubes on wooden skewers. The meat is marinated with oil, salt, pepper and oregano. It is very popular not only on Easter but throughout the grilling season.
Look for the next post to find out how you can purchase all of these fresh ingredients from the P & F Meat Market in Landover Maryland.
This week we argue weather it is favorable to take advantage of a good price and stock up on an item. Are answer is no. With the conditions that we are working in meaning a tough economic environment. Product sitting in inventory only means you are loosing money. Especially with perishable items which is our business it can disqualify the products original freshness. Bottom line you can undermine quality of the product as well as put a dent in your wallet. Best advise for a restauranteur is to find a distributer that only keeps fresh product available on a weekly basis.
Many times you can get confused and more willing to purchase more of an item due to that fact that its price is lower now than it was 3 or 4 months ago. But you never know the price of beef, lamb, veal, pork and poultry from one day to the other. It is a roller coaster. One day the price is low the other it is high.
Keep one thing in mind it is more important to have money in the bank than money inventory sittin around waitin to be sold.
P & F Meat Market is a meat distributer serving Montgomery County, Frederick, Prince Georges. Also Northern Virginia and Washington DC. We sell to the leading restaurants, hotels, and executive dining rooms. Are service and product is why we stand out among the rest.
I really enjoy promoting value meat. One cut of meat that I really can’t stop enjoying is the Boneless Choice Ribeye with the lip on. Having now come down from its holiday season high price of over $7 per lb. The price ranges between $5.95 – $6.25 per lb these days. This cut of meat will usually satisfy many peoples appetites for flavor and tenderness. We usually wet age the meat for up to 14 days, this will break down the muscle and ensure tenderness. This cut of ribeye is from cattle raised on grass and grain. We do not want to handle meat that is raised only on grass because it will lack the flavor we desire. Many restaurants feel they must pay top dollar to get a good cut of meat. That is not true. Why pay over $9 when you can pay around $6. Call us we will assist in any way possible.
P & F Meat Market is a purveyor of choice beef, veal, lamb, pork, and poultry. We serve restaurants in Washington DC, Virginia, and Maryland.
For Valentines day it can be a very scary day for gentleman. You have been pondering on what to get that special girl of yours. Time is running out. It is Tuesday and you still have not even purchased a gift let alone make a reservation to her favorite place to eat. May I make a few suggestions. Forget about hand bags, boots, sunglasses, jewlery. I say go straight to what they desire, a nice piece of lingerie from the one and only Victoria’s Secret. If you feel uncomfortable take a female friend or a female coworker. They will give you the ins and outs of what to purchase for that special someone. Selecting a nice restaurant would top off the evening and give her much happiness. At the dinner table go for the veal chop or the lamb chop.
For those that are in not so deep a relationship, selecting a nice restaurant would be a great way to make a good impression. Washington DC provides a great array of restaurants. From the popular restaurant where you go for the atmosphere and to be seen. This is nice. Then you got the restaurants that offer 8 course meals. This is nice although you should be prepared for a long evening. Then of course you have neighborhood restaurants where everyone knows each other. Its up to you, but if you are nervous from now and are weary of what she enjoys just ask her where she wants to eat. This can cause no harm it will avoid much hassle.
Northern Virginia and Maryland offer much the same options as the city but if you live in the suburbs it will save you gas and time. Good luck on what you decide and further just have fun.
