Posts Tagged ‘Restaurant steaks’
Two new restaurants serving up the Boston Strip Steak
October 13th, 2014
By donm
South Shore Meats is proud to announce that the Boston Strip Steak is now being served at both the Barker Tavern in Scituate, MA and the Publick House in Brookline.
The chefs at both establishments cooked this unique cut side-by-side with the New York Strip and have chosen the Boston Strip Steak for its customers. Visit both of these fine establishments and enjoy the Boston Strip Steak paired with your favorite wine or pint of Octoberfest.
Pairing the Boston Strip Steak with your favorite OctoberFest Beer
September 16th, 2014
By donm
Tis the season! Some would say it is the finest of all beer seasons as Octoberfest brings with it the best-tasting beers of the year.
What’s better than an incredible juicy steak? An incredible juicy Boston Strip Steak with a perfect pint of Octoberfest.
Carlo Crocetti, CEO and President of South Shore Meats enjoys his Boston Strip Steak with a Samuel Adams Octoberfest.
Crocetti recommends the Boston Strip as the perfect complement to these seasonal brews.
“Any of your favorite Octoberfest or Pumpkin Beers will pair nicely with a Boston Strip Steak,” he said.
For more information about the Boston Strip Steak, visit bostonstripsteak.com
South Shore Meats launches Boston Strip Steak website
June 2nd, 2014
By donm
Specialty cut rivals the much-hyped “Vegas Strip” steak and is a centerpiece for South Shore Meats expansive line of products
South Shore Meats, a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts, has launched bostonstripsteak.com to tout the virtues of its unique Boston Strip cut.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast.
The company’s commitment to excellence has allowed South Shore Meats to create a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
Included in that new paradigm is the re-introduction of the Boston Strip Steak, a cut that has been part of the South Shore Meats repertoire for generations.
“Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite,” said Carlo Crocetti of South Shore Meats. “It is a prime example of the Old World craftsmanship that has made South Shore the preferred wholesale portion control meat manufacturing facility in New England.”
Crocetti is quick to point out that Boston Strip is a much higher-end cut than the much publicized “Vegas Strip” that was developed by meat researchers at Oklahoma State University.
“The Vegas Strip Steak came out with a lot of press but failed to live up to the hype,” he said. “Conversely, the Boston Strip Steak has all the attributes. It’s new, fresh, extremely tender, flavorful and hip. It’s the development of products like this that keep South Shore Meats at the forefront of true innovation.”
As part of the promotion to re-introduce the Boston Strip Steak, South Shore Meats has launched Bostonstripsteak.com, a dedicated web presence that acts as a portal for more information on uses for this unique cut.
“This website will broadcast a new product that is truly innovative,” said Crocetti. “It will fill many ‘center of the plate’ solutions that are lacking in the marketplace.”
The product is tagged with an appropriate parochial slogan; “because a steak from the City of Champions needs its own title.”
For more information on the Boston Strip Steak, visit bostonstripsteak.com. For more information on South Shore Meats and its expansive line of center-of-the-plate products, visit southshoremeatsonline.com.
The Price You Pay: The Rising Cost of a Good Steak
February 6th, 2014
By donm
Chef Michael Formichella is president and co-owner of Chella Foods. He is also the author of the “Chef’s Table” blog and in a recent post he raised an interesting question;
How much would you pay for a good steak?
As an example, he uses the recent purchase of a 22 oz. prime, bone-in ribeye steak that had been specially purchased for a customer. The steak sold for $85.
While that is expensive, it is not out of line for quality meat, especially given the rising cost of beef in the U.S. The industry seems to have been hit by a “perfect storm” that includes a rise in feed costs, downsizing of herds, drought, and the increasing proliferation of imported beef.
The rising cost of beef, and the corresponding hit restaurateurs take to their bottom line, is the main reason that South Shore Meats has placed such a premium on portion control.
South Shore Meats continues to be the industry leader in developing creative, portion control strategies to help restaurateurs deliver prime cuts without cutting into profits.
The company specializes in unique solutions for providing the finest center-of-the-plate cuts while streamlining operations and increasing profits. South Shore Meats has created a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
As an example of South Shore Meats’ innovative approach to portion control, we have developed a 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily.
We cut down the Tenderloin and we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with our random weight Tenderloin Medallions.
The cut, quality, and pricing create a high-end product with maximum profitability for the restaurateur.
Cut, quality, and pricing is what sets South Shore Meats apart.
Chef Formichella’s story goes on to talk about the cost of steak in other parts of the world, such as a top quality A5 grade Wagyu steak that can cost $500 or more in Tokyo. While we may not have to worry about such exorbitant prices in the U.S. in the short-term, the trend continues upward.
Stay ahead of the curve with our portion control strategies. Learn more at southshoremeatsonline.com
Carlo Crocetti
South Shore Meats
South Shore Meats partners with major regional foodservice broker
October 29th, 2013
By donm
Brockton-based portion control specialist strengthens regional distribution reach with new agreement
South Shore Meats, New England’s leader in the wholesale portion control meat manufacturing industry, has announced a partnership with A.J. Letizio Sales and Marketing. The company will begin representing South Shore Meats in the foodservice marketplace for center-of-the-plate cuts and other meat products.
A.J. Letizio is a fourth-generation family business thriving as expert marketers in fresh foods, namely meat, deli, in-store bakery, seafood and in-store foodservice.
A.J. Letizio Sales and Marketing represents products for major chains, independent retailers, wholesalers, distributors, convenience stores and club stores, following a century-long family tradition for specialization in the area of fresh foods.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
This commitment to excellence has allowed South Shore Meats to create a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
“I am very excited to be working with A.J. Letizio Sales and Marketing again,” said Carlo Crocetti of South Shore Meats. “Both companies have similar backgrounds and generational legacies, with an unparalleled commitment to customer service. It really makes for a perfect fit.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
Google “steak-out” reveals Mickey D’s meaty ingredients
September 24th, 2013
By donm
Is the new steak option really an upgrade?
Let me start out by saying I am not anti-McDonald’s.
I am not exactly the poster child for healthy eating and have indulged myself quite a few times on McMuffins on the way to work. Sometimes eating crappy food can be a guilty-pleasure.
However, as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast, my radar goes up when fast-food types start talking about steak.
McDonald’s recently announced it was launching “a new thick, juicy steak” as an option on all of the company’s available breakfast sandwiches.
Okay. Fast-food restaurants don’t typically don’t go all out when it comes to meat, chicken, and fish. We’ve all seen the chicken nuggets-beached-with-ammonia video circulating on social media.
So what exactly are the ingredients of this “new thick, juicy steak?”
Now you might think that as a fourth generation center-of-the-plate meat cutter, I would have inside information on what McDonald’s is using for beef.
Nope. I went to Google.
Here is what I found.
Previously, this “steak” option was only available on the bagel breakfast sandwich.
The main ingredient is “beef.” That piece of beef has over 1150 grams of sodium. 255 milligrams of cholesterol and 230 of its 550 calories coming from fat. That’s before you put it on a muffin with American cheese, onions, and liquid margarine.
The article states says “on the positive side it raises the menu quality.”
Really?
As portion control specialists, we at South Shore Meats would suggest leaving 1150 grams of sodium out of your breakfast options.
Don’t forget steaks when planning Labor Day ‘13
August 29th, 2013
By donm
Steaks on the grill.
Labor Day weekend is one of the big “grilling” holidays, along with the Fourth of July and Memorial Day. For many people, that means burgers and dogs, and maybe some barbecued chicken finding its way to the grill.
For me, it means steaks.
If you’re going to fill the gas tank, clean the grates, and invite people over to usher out the Summer of ’13 in style, you need to throw on some steaks; ribeyes, skirts, strips…sirloin tips, you get the picture.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing and we are use to working with and perfecting the finest cuts of beef, pork, lamb, and veal for white-tablecloth establishments throughout the Northeast.
I’m actually the fourth generation of this family-run enterprise and have learned how to combine our state-of-the-art portion control concepts with the Old World craftsmanship that has been passed down through the ages.
At South Shore Meats, we know steaks. So here’s an insider’s recipe for making the perfect grilling entrée for your Labor Day guests.
When it comes to grilling, my go to steak is the ribeye. For simple seasoning, brush it with olive oil before dousing with a generous portion of Kosher Sea Salt and freshly-ground black pepper. Season to taste.
The key to searing a ribeye is to get the grill as hot as possible. We’re talking 550-700 degrees hot. While the steaks are still in the fridge, put the grill on “high” and walk away.
When you hit that target temperature, place the steaks at angles of 10 and 2 o’Clock for proper grill marks
The objective here is to sear the steaks. Closing the lid of the grill here is not necessary. We are looking for surface heat. Closing the grill will bake the steak. Do not do this. Searing the steaks will lock in and trap a lot of the fat and juices. The salt and pepper will create a crust-like surface also.
I prefer my steaks to be rare or medium rare. When the steaks are done, place them on a surface to cool down for a couple of minutes before serving. Do not cut immediately after cooking or all the juices will escape. If taking this to the next level fits your taste, sometimes I like to add a nice compound garlic butter on top of the steak to enhance certain flavors.
Enjoy your Labor Day and thank you for visiting southshoremeatsonline.com.
Sincerely,
Carlo Crocetti
South Shore Meats hails the proper burger blend
August 12th, 2013
By donm
In selecting the proper burger blend, I like to keep it simple. At South Shore Meats we prefer the robust flavors of certain cuts, such as rib-eye, chuck, and hanger with the sweet tones of brisket blended in. Keep the fat/lean ratio at about 80/20 and cook medium rare.
Perfect.
Or perhaps you prefer the latest burger craze that was grown in a Petri dish by some scientists in the U.K.
The burger-hatched-from-stem-cells debuted in London last week with mixed results. While some are hailing it as a scientific breakthrough that could one day revolutionize the food industry, others are pointing to the real issue.
Taste.
According to Josh Schonwald, a Chicago-based author who served as a tasting volunteer, the concoction lacks the fattiness of regular meat and could be described as an “animal-protein cake.”
Not what I want on my plate for the upcoming Labor Day cookout.
The scientists, funded by Google founder Sergy Brin, are experimenting with ways to grow meat in labs as an alternative to raising livestock, which (according to one study) contributes 18 percent of greenhouse gas emissions and uses 30 percent of the world’s ice-free land.
A noble effort, for sure, but misguided in my opinion. For one, if we are not raising livestock for beef, what are we doing with the livestock? Are they roaming the Great Plains? Wandering down Main Street? If the value of these animals is reduced by a meat-alternative, how will they be treated then?
The original All-American hamburger was created by grinding up trimmings from cut steaks that contain various pieces of steak and associated fat that when cooked has become an iconic American food staple. In fact, it is as much of a symbol of America as the automobile and a summer afternoon baseball game.
The alterna-burger is made using fetal bovine serum, taken from the blood of calf fetuses. The serum cost $250 a liter so the cost of producing the burger is astronomical. If the fake meat were to become accepted practice it is still at least two decades away from mass production.
Burgers have become a high-end product of late, with white tablecloth establishments opening up to accommodate the demand for the perfect burger. Hard to imagine the American public trading in rib-eye, chuck, and hanger with the sweet tones of brisket for fetal bovine serum…..
South Shore Meats enters into distribution agreement with U.S. Foods
July 24th, 2013
By donm
Leading foodservice distributor will make South Shore Meats products available in the Greater Cleveland area.
South Shore Meats has announced a partnership with U.S. Foods to distribute South Shore Meats specialty products in Cleveland, OH.
U.S. Foods, one of the country’s leading foodservice distributors, has signed on to make South Shore’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips available to restaurants and other dining outlets in the Cleveland area.
“Our partnership with US Foods and Stockyards has been an amazing one,” said Carlo Crocetti of South Shore Meats. “US Foods has the logistic capability to enable us to service our customers nationwide. They can take our product and get it into the hands of small restaurants, sports bars and pubs in the region.”
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.
South Shore Meat’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips are part of the company’s extensive line of marinated products.
“With the Cleveland branch of US Foods offering our Bourbon Beef and Turkey Tips to their customers, South Shore Meats has the opportunity to expand into other parts of the country,” Crocetti said. “This is something we could not do on our own.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
South Shore Meats touts portion control to combat rising prices
June 20th, 2013
By donm
South Shore Meats, the Northeast region’s leading center-of-the-plate portion control specialists, develops strategy in the face of rising commodity prices.
With no end in sight to the steady rise of beef commodity pricing, South Shore Meats is developing creative, portion control strategies to help restaurateurs deliver prime cuts with cutting into profits. The strategy is in response to pricing that has risen steadily since 2000.
“Between the cattle ranchers limiting the kills and our ongoing increased exporting, I really do not see any relief coming our way in the food service industry any time soon,” says Carlo Crocetti of South Shore Meats. “With these high prices being the ‘new norm’, it can be extremely daunting to come up with creative, culinary ways to make up profit shortfalls.”
The answer may lie in portion control, a specialty of South Shore Meats, a USDA certified manufacturing facility.
The company specializes in unique solutions for providing the finest center-of-the-plate cuts while streamlining operations and increasing profits. South Shore Meats has created a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
As an example, Crocetti points to the art and science that goes in to creating a 3 oz. medallion.
“We create the 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily,” he said. “As we cut down the Tenderloin we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with my random weight Tenderloin Medallions.”
The cut, quality, and pricing create a high-end product with maximum profitability for the restaurateur.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in New England. More information is available online at southshoremeatsonline.com
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12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551