"The Meat Man of Manhattan Since 1911"

Schatzie the Butcher

USDA Prime Beef

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  1. London Broilers

    USDA Prime Tri Tip (London Broil)

    $34.95

    The Trip Tip comes from prime bottom butt of a sirloin. The beef should be marinated for 4 to 6 hours before broiling to enhance the flavor and tenderness, and then sliced against the grain (Please see definition of “cut against the grain” in FAQ). It is juicy, has a wonderfully rich flavor, and is one of Schatzie’s favorite cuts of meat.

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  2. 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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  3. 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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  4. 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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  5. 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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  6. USDA Prime New York Strip Steak

    USDA Prime New York Strip Steak

    $23.95

    The New York Strip Steak, considered by many the “gold standard” of beef and served in the finest steak houses in the country, is cut from the short loin, one of the tenderest sections of the loin. It consists of a well-marbled muscle that does little work, so it is especially tender with truly great flavor. In the HYPERLINK "http://www.answers.com/topic/united-states" \t "_top" United States, the New York Strip Steak is also known as a Shell Steak, Kansas City Strip or Strip Loin.

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  7. USDA Prime Porterhouse Steak

    USDA Prime Porterhouse Steak

    $45.95

    The Porterhouse Steak is one of the most popular cuts among beef lovers because it includes both the flavorful strip steak with bone in and a full portion of the tender filet mignon. The Porterhouse, like all our steaks, comes from corn-fed, USDA Prime steers which produce exceptional marbling and taste. Although the beef is already aged when it gets to Schatzie, he further ages the meat to heighten flavor and tenderness. In addition, with the bone attached, the flavor is exquisite beyond compare. This is a must-have cut whether you are dining alone or entertaining guests who expect the very best!

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  8. USDA Prime Ribeye

    USDA Prime Ribeye

    $27.95

    The Rib Eye comes from the rib section and is essentially the Rib Steak without the bone. It is also called a Club Steak and is very flavorful and juicy with just the right amount of fat and grain.

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  9. USDA Prime Rib Steak

    USDA Prime Rib Steak

    $34.95

    The Rib Steak is possibly the most flavorful, succulent cut of all due to just the right amount of muscle content from its moderately-exercised position in the steer. That means more juiciness. In addition, the Rib Steak is attached to the bone, or rib. The bone always adds more flavor. Its fat marbling makes this cut perfect for either broiling or grilling.

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  10. USDA Prime Short Ribs

    USDA Prime Short Ribs

    $37.95

    Short Ribs have become enormously popular because their excellent marbling makes them so rich and tasty. Similar to the Brisket with bone in, Short Ribs must be cooked very slowly. You can also smoke or grill them. This cut, also known as Flanken, is perfect for warm-weather cookouts, fixed on the grill or smoked. Our Short Ribs are also terrific in beef and barley soup or braised as comfort food during the cold-weather months.

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