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 […]
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 […]
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
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 […]
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 […]