Ask the Butcher
There are no bad questions at the meat counter. Customers ask about tenderness, cooking methods, steak thickness, roast sizes, substitutions and how much meat to buy all the time.
Want a Personal Answer? Email the Butcher
Tell us what you are cooking, how many people you are feeding and what you are trying to accomplish. A real butcher can help you narrow down the cut, size or thickness that makes sense.
Email the ButcherWhat is a good steak for the grill?
Rib eye, New York strip, porterhouse and filet mignon are traditional premium choices. Top sirloin can offer an excellent balance of flavor and value. The best choice depends on what you like and what you want to spend.
How thick should I have my steak cut?
Thicker steaks generally give you more control when cooking. Tell the butcher how you plan to cook it and how you like it done.
What is the difference between pot roast and oven roast?
Naturally tender roasts can be cooked with dry heat. Cuts with more connective tissue usually become tender through slower cooking with moisture.
What is London broil?
London broil is not always one specific cut. Ask which cut you are actually buying because tenderness, grain and cooking method can differ.
What should I use for fajitas?
Skirt steak is traditional, but depending on price and availability, thin-sliced chuck, sirloin tip, top sirloin and other flavorful cuts can also work well.
What is the difference between types of stew meat?
Round is lean. Chuck has more connective tissue and rich beef flavor. Sirloin is generally more tender. The best choice depends on what matters most to you.
How much roast do I need?
Start with the number of people, then consider children, hearty eaters, other entrées and whether you want leftovers.
Can I ask for something that is not in the case?
Absolutely. One of the advantages of having real butchers in the store is that you can ask for a different thickness, portion, roast size or cut when the product is available.
Start with the meal: What are you cooking? How are you cooking it? How many people are you feeding? What do you want to spend?