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Let's Talk - MEAT

Unless you are a vegetarian, meat is an integral part of every meal.  Usually this part of the meal is decided on first.  Then we have to figure out what will go with our meat choice the best.  This can be difficult. Sometimes you go with groups of food you were raised on, someone else may trust what friends or co-workers say goes good together, while others might be using a meal recipe card.  Whichever way you plan your meals, the quality and cost of meat is measured in.  Thankfully, BUY FOR LE$$ and Valu Foods have got you covered!  We have the best meat department around.  Larry, our Meat Director, has been in the business for almost 30 years and is constantly improving the cuts of meat we provide our valued customers.  Quality, as well as price, are big determining factors.

When you shop our meat department you will quickly see what sets us apart from other grocery stores.  CHOICES, PACKAGING, QUALITY, and PRICE to name just a few!!!  Our meat managers are some of the very best in the business.  If you have questions, just ask us.  We'd love the opportunity to serve YOU!


Come see the difference yourself and visit our meat department today~
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GREAT MEAT RECIPES

Beef     Chicken      Pork   Seafood     Other

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Did you know we carry Angus Select Beef?  In case you are unaware of Angus Beef or just want to learn more, here are a few interesting tidbits.
  • Angus Beef is from Angus-type cattle that have met rigid quality standards resulting in superior tasting beef. This superior taste is based on a combination of marbling, tenderness and leanness.
  • The U.S. Department of Agriculture is responsible for the grading of beef for quality. Prime beef is the top grade with Choice beef being second. A very small percentage of cattle is graded Prime and most of it is available in a limited number of "white table cloth" restaurants. The Angus Beef comes from the upper two-thirds of Choice carcasses and some even from Prime cattle.
  • Good or proper marbling (small flecks of fat) in the meat is necessary to give the beef its taste, juiciness and tenderness. However, the proper marbling in Angus Beef adds just a negligible amount of fat to the beef. For example, a serving size of regular Choice top round contains 4.6 grams of fat and the Angus Beef top round has 5.9 grams of fat…just a little more than one gram of fat difference!
  • The marbling and tenderness in Angus Beef can be a real benefit if you like all your beef cooked well done because it helps keep the end product from drying out too much. 

    Be sure to try our Angus Beef and "taste the difference.

     

     

    Great All Year Long

    Grilling Tips

     

    Keep in mind that when the weather gets colder your cooking time will take longer.

    The Magic Is In The Marinade... Spice up your steak with a marinade. Try a red wine marinade with garlic and pepper for a tender steak that's full of flavor. Or, for a delicious Asian flair, use soy sauce, sesame oil and ginger.
     Marinating London Broil... For best results, put the marinade and meat in a sealable plastic bag and place in the refrigerator. Marinate for several hours, remembering to turn the bag over once or twice. Finally, remove meat from the bag and dust with fresh ground pepper.
     How To Savor More Flavor... Before you apply your dry rub, lightly coat your ribs with yellow mustard. It'll keep the rub from falling off and your ribs will taste great.
     A Better Way To Kebob... When preparing your kebobs on the skewers, be sure to cut the food into chunks that are too large to fall through the grate. Or, simply grill the foods whole and cut them before serving.
     Sear First For Extra Flavor... Before grilling, always sear the meat first on a high heat for approximately 2-3 minutes per side. It will help to brown the meat and seal in the flavor.
     The Best Way To Get Fired Up... Charcoal grill will be ready when 3/4 of the coals are coated in ash. Gas grills need up to 15 minutes of preheat.
     Grill To Perfection... Leave space around food on the grill to allow even cooking. For best results, meats should be turned only once. Pork and fish should be at least 1 - 1 1/2 inches thick. Anything thinner will dry out quickly.
     Sensational Grilled Steak... Grill 1 1/2 pounds of New York Strip Steaks for about 12 to 14 minutes. Turn once and brush with a delicious grilling sauce half way through grilling time.
    The Quick Way To Clean Up... Before you shut off your grill, brush it down while it's still hot. You'll find that all the crusts will go away and burn up in the coals. For best results, use brushes with metal bristles.

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