"The Meat Man of Manhattan Since 1911"

Schatzie the Butcher

USDA Prime Beef

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  1. American Wagyu Beef

    American Wagyu Kobe Beef

    $44.95

    American Wagyu Beef is unquestionably the true connoisseur’s choice of meat. It is the most exquisite and prized beef and is without peer in this country. Wagyu is a breed of cattle predisposed to producing very densely-marbled beef. As a result of this very extensive fat content, Wagyu Beef is the richest, juiciest, and most tender beef of all breeds.

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  2. Special Dry-Aged Prime Blend

    Schatzie Dry-Aged Prime Special Blend

    $47.95

    This Exclusive Blend is made up of several different cuts of meat combined to give you fantastic flavor. The Schatzie Special Blend includes beef short ribs, beef brisket, and filet tips. It has just the right amount of each cut and just enough fat content for a juiciness and flavor beyond comparison.

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  3. Summertime Prime Blend

    Summertime Prime Blend

    $44.95

    Here is the blend of all blends. Schatzie's exclusive Summertime Prime Blend. This beauty has it all, Filet Tips, Porterhouse Tails and Schatzie's Fresh Brisket!This is around for the Summer only, so don't wait on this one.

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  4. USDA Prime Beef Spare Ribs

    USDA Prime Beef Spare Ribs

    $27.95

    Beef Spare Ribs are the bones cut off the rib. These Beef Spare Ribs are as juicy and rich and flavorful as the bones off of Prime Ribs – because that is just what they are. They are the same as the BBQ Pork Spare Ribs you get in a Chinese restaurant only with beef instead of pork. Beef Spare Ribs are best marinated overnight and cooked on the grill. Learn More
  5. USDA Prime Brisket

    USDA Prime Brisket

    $39.95

    Brisket makes the best-tasting pot roast. Schatzie’s Brisket is 100% USDA PRIME meat and therefore has a much better flavor than the Brisket you buy at the supermarket.

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  6. USDA Prime Brisket Blend

    USDA Prime Brisket Blend

    $42.95

    Schatzie exclusive blends are made up of several different cuts of meat combined to give you fantastic flavor. The Brisket Blend includes brisket, chuck, and short ribs. Learn More
  7. USDA Prime Chateaubriand

    USDA Prime Chateaubriand

    $74.95

    Chateaubriand is one of the tenderest cuts of beef. It is the tenderloin, or filet, that runs along both sides of the steer. Because it doesn’t do any muscle-building work, it is extremely tender and lean.

    The entire tenderloin is around 4.5 pounds (72 oz) and can serve up to eight people, the perfect choice for an elegant dinner party. The 24-ounce Chateaubriand is terrific for an intimate dinner for two, while the two-pound Chateaubriand Roast is just right for a candlelight dinner for four.

    Chateaubriand can be prepared in a variety of ways – roasted or grilled, including the sublime Beef Wellington. Schatzie suggests roasting as the best way to prepare Chateaubriand – at 350° for 45 minutes.

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  8. Cowboy Club Steak Cooked

    USDA Prime Cowboy Club Steak

    $72.95

    The Cowboy Club Steak is a double Rib Steak and the perfect dinner for two. As with its sibling, the Rib Steak, it is immensely flavorful – more fat and grain – and is attached to the bone, or rib. The bone always adds flavor – Schatzie likes to say the closer to the bone, the sweeter the meat. Its fat marbling makes this cut perfect for grilling.

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  9. USDA Prime Delmonico Steak with Bone

    USDA Prime Delmonico Steak with Bone

    $34.95

    The Delmonico Steak with Bone is the tender, well-marbled beef found between the first rib of the Prime Rib section of the steer and the first cut of the Shell Steak in the Short Loin section. The bone adds to the marvelous flavor of this cut which got its name from the world-famous, mid-19th Century Delmonico’s Restaurant in New York City.

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  10. USDA Prime Filet Mignon

    USDA Prime Filet Mignon

    $24.95

    Filet Mignon is often considered the “crown jewel” of beef because it is the softest and most tender cut of beef. Filet Mignon comes from the tenderloin that runs along both sides of the steer and is cut as individual, round streaks, approximately 2” thick. Due to its location in the loin section, it doesn’t do any work, making it extremely tender. It is also one of the leanest cut and is often prepared with bacon wrapped around the individual filet to add more flavor and juiciness. When the tenderloin is sold as a whole strip, it is called Chateaubriand (please refer to Chateaubriand in our USDA PRIME BEEF Section for a full description).

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