Archive for April, 2016

Where can I find the Boston Strip Steak????

April 13th, 2016
By carlocrocetti

boston strip steak

Where can I find a Boston Strip Steak?

 

Well, we’ve told you a bit about the mouthwatering Boston Strip Steak, whet your appetite, peaked your interest and quite possibly entered your dreams. For steak lovers in New England the question is – where can I find a Boston Strip Steak?

 

First hint – friend us on Face Book! We will post the restaurants and their locations – this will aid you in your search for this piece of steak heaven.

 

Are we overstating when we say when we say this will possibly be the tastiest, juiciest and finest cut of steak you will ever have?   We don’t believe we are. We’re starting a Revolution – a Revolution of Strip Steak!   With portion control and quality – along with excellent customer service, we want to spread the word that the Boston Strip Steak is here!

 

So welcome to our family Shell & Bones Oyster Bar and Grill! Located at 100 S Water St, whether you are local to New Haven, Ct or visiting – stop in for either an 8 or 12 ounce perfectly cooked Boston Strip Steak. You’ll become a devotee; you’ll ask your butcher for the Boston Strip Steak, you’ll search other New England towns and cities for it. Yes you will join the Revolution of Boston Strip Steak.

 

Contact us at http://www.bostonstripsteak.com/

12 Taylor Avenue, Brockton, MA 02032
t: (508)-941-0458 f: (508)-586-8551
www.southshoremeatsonline.com

 

We welcome your questions and comments!

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Cuts of Beef Explained

April 5th, 2016
By carlocrocetti

How is your knowledge on cuts of beef? Most of us have been eating and buying meat, whether from a butcher or a fine restaurant, for most of our lives.   We have a general idea of what is a better cut than another but other than a basic understanding are lost. By not really knowing the different cuts of beef we tend to stay within our comfort zone when buying or ordering beef. Our aim is to open up your taste buds and expand your options the next time you order beef.

As you can see from the image there are quite a few cuts of beef. We all have heard of sirloin or tenderloin, rib eye or flank. But what is the difference? Which is better grilled or for a stew? That is important knowledge when buying for personal consumption or ordering from a white linen restaurant that offers South Shore Meats selection.

There are too many for one blog post so you will see us discuss this in different posts, we will also clue you in on Veal, Lamb and Pork. Your palate will appreciate it and so will your wallet.  Welcome to the world of BEEF!

Today is an introduction – in other blogs we will get to specifics.

Lets start with the reason one cut is more tender than another. It is directly related to how much the muscle is used during the steers’ life.   Without getting very technical, (do you really need to know what a Longissimus dorsi is?), I will try to use very basic terms wherever possible. You don’t need to be an expert in the language of beef to know the difference in the cuts. As you can see the steer is divided into several areas. Some are where the most tender cuts of beef are found and others where ground or stew beef is located.

At South Shore Meats we believe an educated consumer is the best consumer. Your clientele will appreciate your menu even more now that they can be a bit more adventurous in ordering.


 BeefCutMapBigger pic

 

 

Image courtesy of http://visual.ly/cuts-beef

http://www.beefretail.org/beefcutcharts.aspx

 

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