Choosing Your Cut
- Start with your recipe: Different dishes call for different cuts. For slow-cooking or braising, choose tougher cuts like chuck roast or short ribs. For quick cooking, try tender cuts like chicken breast, pork chops, or sirloin steak.
- Know your goal: Lean meats (like turkey or tenderloin) are great for lighter meals, while well-marbled cuts offer rich flavor and tenderness.
- Ask our staff: Our knowledgeable Meat Department team can help you select the right cut and portion size for your needs—and can even custom cut to order.
Preparing Your Meat
- Bring it to room temperature: Take meat out of the fridge about 20–30 minutes before cooking to help it cook more evenly.
- Season simply: A little salt and pepper go a long way, but feel free to add fresh herbs, marinades, or spice rubs for extra flavor.
- Use a thermometer: It’s the best way to ensure meat is cooked safely and perfectly.
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- Poultry: 165°F
- Ground meats: 160°F
- Beef, pork, lamb (steaks, chops, roasts): 145°F (rest for 3 minutes before cutting)
Let it rest: After cooking, give your meat a few minutes to rest. This allows juices to redistribute and makes every bite more tender and flavorful.
