November and December are the two month’s every year when our meat department really shines and leads our store in sales opportunities. That’s because my grandfather Tony Prisco was a butcher’s butcher and instilled in every member of our family that we should never compromise quality for the sake of price impression. That was his rule, it was my Uncle Rob’s when he ran the store, and I am here to assure all our customers that nothing has changed…Quality is and always will be NUMBER 1 at Prisco’s.
If you check the competitions' ads over the next few weeks, you will find some unbelievably low retails on several holiday related meat items like bone-in rib roasts, whole beef tenderloin, and strip steaks and fillets. However, do yourself a favor and carefully read the qualifying description where you will see some very impressive terms, like “USDA Government Inspected Beef”.
Folks, no retailer in America can legally sell beef that is not inspected by the UDSA. That’s like saying their water has zero fat and zero calories. And USDA Inspected is a meaningless claim. What these retailers are not telling you is the grade of the beef. We sell only USDA Choice Angus Beef but some retailers pass off select or lower grades without mentioning them by masking the truth with the USDA Government Inspected smoke screen.
So… you’ve come to Prisco’s because you want the best quality for your family and friends, and for that we are truly grateful. Now, having made that decision and having invested in a top-quality roast or turkey, we want to help assure that you get the absolute best eating experience.
Here are the two most important things to always do when cooking a roast or fowl.
1. Never Time – Always Temperature. Please use cooking times in recipes as a general guide only. Don’t rely solely on cooking your meat according to the time in the recipe. Invest in a meat thermometer. Beef, pork and lamb should all remain in the oven until the meat temperature reaches 145° F (no less than 130° F for rare). For poultry, the temperature needs to get to 180° F in thigh and 165° F in breast or stuffing.
2. Let it Rest. When you take your roast out of the oven or off the grill the meat continues to cook from its own internal heat. If you don't allow your roast or bird to rest after removing it from the oven, the meat will lose juice. Resting allows some moisture to be re-absorbed by the meat. A roast is best rested for 10 to 20 minutes before carving, and 15 to 20 minutes is a good resting time for a turkey.
OK, so now that I’ve got you thinking about delicious holiday meats, I want to let you know about something new that our meat department is offering this year that we’d love to hear your comments on.
First, we will be offering what we like to call Dressed-To-Impress! Yes, when you are entertaining you always want to make a good impression and we feel that the center piece of your meal needs to do so as well. So, when you buy your holiday roast and steaks from Prisco’s you can be confident that every piece of meat will be carefully hand trimmed and prepared to give you not only delicious taste but a beautiful presentation as well.
Another new addition to our fresh meat offerings this year will be our Create-Your-Own Holiday Meat Platter. Here you will be able to choose from: Filet Mignon, Porterhouse Steaks, New York Strip Steaks, Ribeye Steaks, Lobster Tails, and Shrimp, and create a selection just to your liking. If you give us a 24-hour lead time, we will select and prepare exactly what your are looking for, and with input from you and advice from our experienced meat cutters and their manager, Dave, we can build a platter to fit your budget.
Hope I’ve got you thinking of a delicious Christmas Roast.