ASK OUR BUTCHER!

Have a question you want answered? Click here to submit your question (and be entered to win a $50 gift certificate)!

How to cook chicken breast on grill (mine always comes out dry)? (submitted by Frank from Wantagh)

The basic answer to your question is that the chicken is probably coming out dry because you are overcooking it. The longer you cook it, the drier it will get. You want to cook the chicken until it reaches 165 degrees. Use a meat thermometer, cook the chicken to 160 and then let it rest until it gets to that 165 degrees mark. The meat's temperature will continue to rise even after you take it off the grill. Ensure the temp of 165 degrees is achieved at the thickest part of the breast. And, don't overcook it. That's the key to avoiding dryness.

If a freshly purchased steak(s) is put into a refrigerator freezer to preserve it longer, how long can a steak be frozen in a refrigerator freezer before it goes bad? (submitted by James from Lindenhurst)

If a steak is frozen, it can last up to a year (ore more even) as long as it's kept cold the whole time. One of our vendors said his father-in-law has sometimes kept steaks in his freezer for like 3 years!!! The key is that there is no air in the package and it is kept frozen the whole time. The freezer must remain at or below 0 degrees the whole time.

What is the difference between inside and outside skirt steak and which is "better"? (submitted by Andy from N. Massapequa)

The difference between inside and outside skirt is a matter of the animal's anatomy. The outside skirt is the diaphragm muscle of the animal while the inside skirt is the transversus abdominis muscle. The outside skirt is more tender (aka "better") and the only skirt we sell. We don't sell inside skirts because they are much tougher.

If I buy a brisket on your brisket Sunday sale, but I don’t want to smoke it till the following weekend should I freeze it? How long can I refrigerate the brisket? (submitted by Michael from Bay Shore)

You can definitely keep the brisket in your fridge until the following weekend. You don't need to freeze it. One of our suppliers advised that the shelf-life on a brisket (from the pack date) is 35-40 days and actually can be up to 60 days! One week shouldn't be a problem at all, as long as you keep it cold the whole time. No need to freeze it.  

I always think of bottom rounds and chuck roasts as good cuts for stew, and stew as a cold weather meal. With the flash sales you do, I've often thought of grabbing one of these cuts in the summer, but what would a good summer preparation be? (submitted by Kevin from Bethpage)

We agree that Bottom Rounds and Chuck Roasts are typically cuts for stew. You are right about that. For non-winter months, try smoke these cuts on a smoker or roasting and then slicing thin for steak sandwiches. Both of those preparations are more summer-vibes.  

What is the best cut for a shredded beef Bolognese simmering for about 2 hours with out drying? (submitted by Vincent from Syosset)

A chunk of a chuck roll would be the best for beef bolognese. The weight of it depends on how much you are making. Visit us in-store and our butchers can guide you in the right direction. You can also throw some pork in the mix, if you are feeling adventurous.  

Do you ever carry Korobuta pork at the store? (submitted by Laura from Seaford)

We actually don't sell Korobuta pork BUT we do sell Berkshire Pork which is pretty similar. It's not the same exact thing, but it's in the same category as far as being 'fancy' pork chops.

What is the best cut of beef to use for a pot roast in a slow cooker? (submitted by Charles from Massapequa)

Obviously "the best" cut of beef for a pot roast is a matter of opinion, but the personal recommendation of Patty our retail butcher (40+ years experience) is the Rump Roast which comes from Beef Bottom Round. So, if Patty says Rump Roast, we tend to agree with him!

What are chicken steaks? (submitted by Carlos from Farmingdale)

'Chicken Steaks' actually can mean two different things depending on what exactly you mean. Interestingly enough, both are beef which is really confusing since the word 'chicken' is in there. The first option is that 'chicken steaks' are a cut of beef from the Flat Iron muscle. The other option is that you (maybe) mean is 'chicken friend steak' and that is a thin slice eye round (or similar cut) that is pounded out and then made kind of like fried chicken and that is why it gets that name. Your best bet on this might be to google each of them and then check out the images and see which one you mean. We sell both! Photos might be helpful in this particular situation. This is a good question! It is weird lingo. There is actually a lot of weird lingo in the meat business and this is a great example of that!