When you go to the grocery store or a restaurant, you'll often see various grades of meat labeled on the packaging or menu. But what do these grades actually mean? Do they make a difference in taste or quality? In this article, we'll dive into the world of meat grading and explain what each grade really means. Before we start, it's important to note that meat grading is a voluntary process conducted by the United States Department of Agriculture (USDA). It is not a mandatory requirement for all meats to be graded, but producers and retailers can choose to have their products graded for marketability and labeling purposes. Now, on to the grades. Prime The highest grade of...
Summer is upon us and that means one thing – grilling season! It's time to dust off the grill and fire it up for some delicious and succulent meals. But before you start throwing your meat on the grill, check out our ultimate guide to grilling for tips and tricks on how to cook your meat to perfection. 1. Choosing the right meat. The first step to a perfect grilled meal is choosing the right type of meat. High quality and premium cuts of meat are essential for a flavorful and tender dish. Look for fresh, high-end cuts like prime ribeye, filet mignon, or lamb chops from a reputable meat company. These cuts have the right amount of...
Our famous Nicolosi stuffed porchetta can be found at Yankee Stadium and other fine restaurants in the tri-state area and will be the talk of your next gathering. Stuffed with Broccoli Rabe and Pecorino Romano Cheese and flavored with our spices. The right preparation is key! Here we outline the best way to prepare our porchetta for mouth watering results. Ingredients: 5-6 LBs Porchetta, Olive Oil, Red Wine (Cabernet), Salt, Pepper, Onion Powder, Garlic Powder, Butter and Worcestershire Sauce, 1.5 LB of Sliced Provolone and Baguettes (2-3). 1. Remove porchetta from packaging and let stand at room temperature for at least 30 minutes prior to cooking. If frozen, please let it stand in refrigerator for 2-3 days until thawed and...
