Custom Cuts

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Walk into a Marsh Meat Department and you’ll find a wide selection of freshly cut meat, neatly displayed or packaged. Our butchers are professional meat cutters who have gone through rigorous training, starting as apprentices and working to become journeymen. Each butcher is expected to cut all meat precisely, within a 1/8 inch standard. The standard means that butchers will cut within 1/8 inch of the best spot for the cut. That’s close to perfection.

Our butchers’ knowledge and training equips them to slice more than 25 cuts of beef and 21 cuts of pork, as well as correctly handle other meats, such as veal, lamb and poultry. They can also grind a wide selection of meats.

Looking for something special or a new cut? Is the New York Strip or boneless rib eye steak not thick enough for your liking? Do you prefer a bone-in or boneless roast? Would you like a little more or less fat?

Just ask one of our trained butchers to tailor your cut to order. Marsh is committed to having butchers on staff to handle any of your custom cutting needs. As always, there is no additional charge.

Beef Cuts

Back Ribs: Meaty ribs sold in slabs. Braise and/or grill; braise before grilling.

Bottom Round*: Boneless, thick, irregular cut. Braise or roast.

Brisket: Typically boneless, less-tender cut. Best used for long, slow cooking.

Chuck Roast: Bone-in or boneless, requires slow, moist heat to tenderize. Braise.

Cubes and Slices: Boneless, convenient, quick-cooking. May be used for sandwiches, kabobs, etc. Pan fry, grill, braise or roast.

Eye of Round Roast*: Economical, best prepared using slow-and-low cooking methods. Braise or roast.

Filet Mignon: Most tender cut; lean and succulent. Broil, grill or sauté.

Flank Steak: Boneless steak; lean. Often the choice for fajitas, sliced thin against the grain. Braise or grill.

Flat Iron Steak: Boneless steak, well marbled, tender and juicy. Broil, grill or sauté.

Ground Beef/Specialty Grinds: From various cuts including chuck, round and sirloin. Bake, broil, grill or sauté. See below.

Mock Tender Steak*: Boneless, flavorful cut that resembles beef tenderloin but is smaller and tougher; economical. Marinate before grilling. Braise or grill.

Prime Rib: The most elegant beef roast, fine-grained with generous marbling makes it juicy and tender. Roast.

Porterhouse Steak: T-shaped bone, with strip steak on one side, tenderloin on the other. A larger version of the T-bone steak. Broil, grill or sauté.

Rib Eye Steak: Boneless, fine-grained. Generous marbling makes it tender and juicy. Broil, grill or sauté.

Shoulder Pot Roast, Boneless*: Part of the arm portion of chuck; has little fat. Braise.

Short Ribs: Bone-in or boneless; meaty and juicy. Braise and then grill.

Sirloin Steak: Economical; boneless or bone-in. A large steak that serves several; moderately tender with little fat. Broil, grill or sauté.

Stew Beef: From a variety of cuts, typically the round. Braise.

Strip Steak*: Commonly called Strip Steak, Kansas City Steak, New York Strip Steak or Top Loin Steak. Boneless and bone-in; very flavorful, fine-grained, lean and tender. Can be quickly cooked. Broil, grill or sauté.

T-bone Steak*: T-shaped bone with strip steak on one side, tenderloin on the other. A smaller version of the Porterhouse steak. Broil, grill or sauté.

Tenderloin Steak: Boneless, cut cross-grain, is considered the most tender steak, containing the Filet Mignon. Roast, broil or grill.

Tenderloin Roast*: Elegant, lean roast of the highest quality. Fine texture; available whole or center-cut roast. Grill or roast.

Top Round Roast*: Boneless; economical roast available in a variety of sizes. Braise.

Top Sirloin*: Boneless sirloin steak with the tenderloin removed. Broil, grill, pan broil or pan fry.

Tri-tip Roast*: Boneless, lean and tender. Cook whole roast or cut into steaks or kabobs. Broil, grill or roast.

*Skinny Beef Cuts are marked with an asterisk. A 3-ounce cooked serving of these cuts is leaner than a 3-ounce serving of cooked, skinless chicken thigh. Each cut meets USDA labeling guidelines for Lean or Extra Lean.

Pork Cuts

Back Ribs: Meaty ribs from the blade and central section of the pork loin. Sold in slabs; smaller than spare ribs; also called baby back ribs. Use a wet or dry rub. Braise before grilling.

Bacon: Cut from the side/belly of the pig; cured and smoked. Typically sliced, available in a variety of thicknesses. Broil, pan fry, bake or microwave.

Belly: Boneless; economical cut. May be cooked fresh using slow cooking, or smoked.

Blade Steak: Bone-in steak cut from the shoulder. Richly marbled for flavor; quick cooking. Grill or sauté.

Canadian Bacon: Boneless; eye of the loin that has been fully cooked and smoked. Similar to ham. Roast or sauté.

Chop: Cut from the loin, the meaty strip that runs from shoulder to hip. Called Rib Chops, Sirloin Chops, Top Loin Chops, America’s Cut, or Blade Chops depending on which section of the strip the chop comes from. Braise, sauté or grill.

Country-style Ribs: Meatiest ribs; from the sirloin or rib end of the loin. Use wet or dry rub and basting sauce. Roast or grill.

Crown Roast: A special occasion pork rib roast/rack that has been “frenched” and tied into a circle to look like a crown. Roast.

Cubes and Slices: Boneless; convenient; quick-cooking. May be used for sandwiches, kabobs, etc. Pan fry, grill, braise, roast.

Cutlet: Thin, tender slice of pork taken from the sirloin end of the loin, leg or tenderloin. Quick-cooking. Also known as scaloppini. Braise or sauté.

Fresh Ham/Pork Leg: Bone-in or boneless; whole or halved; uncured hind leg cut. Often rolled and tied. Roast.

Ground Pork: Typically 70% lean.

Cured Ham: Bone-in or boneless; whole or halved. Cured hind leg cut; cured using either wet or dry methods. Dry-cured is called country-style. Roast.

Loin Roast: Bone-in or boneless; juicy and flavorful. Best when brined or dry rubbed, and cooked using indirect heat. Grill or roast.

Rib Roast/Rack of Pork: Also called center-cut pork loin; from the loin’s rib area. Flavorful and elegant. For dramatic presentation have the bones “frenched” by the butcher.

Sausage: Ground pork; often from the shoulder butt and loin; seasoned and encased. May be fresh, cured or smoked. Known as andouille, bratwurst and chorizo. Roast, sauté or grill.

Shoulder: Also called arm roast and pork shoulder; from the front leg. Roast from the upper portion of the leg is tender and flavorful. Stew, grill, braise, roast.

Smoked or Fresh Hocks/Shanks: Economical leg cuts that can be used in slow cooking; flavorful and tender. Braise or stew.

Spareribs: Flavorful ribs; typically larger with less meat than other ribs; cut from the belly. Use wet or dry rub and baste with sauce. Roast or grill.

Tenderloin: The full loin; tender and mildly flavored. Slice crosswise to cut filets or medallions. Grill, roast, sauté or braise.

Poultry Cuts

Boneless, Skinless Breast: White meat. A split breast with the skin and bones removed.

Boneless, Skinless Thigh: Dark meat. Thigh with skin and bone removed.

Breast: White meat. May be whole, halved or quartered. A breast quarter includes portions of the back.

Drumstick: Dark meat. The lower portion of the leg, between the knee joint and the hock.

Giblets: Heart, liver and neck.

Halves: White and dark meat. Bird is split lengthwise through the backbone and keel.

Leg Quarter: Dark meat. Drumstick-thigh combination with a portion of the back.

Split Breast: White meat. Breast quarter with the back and wing removed.

Thigh: Dark meat. The thick portion above the drumstick.

Wing Portions: White meat. Wing may be cut into sections including the drumette (or miniature drumstick), or the wingette, the midsection with tip.

Whole: White and dark meat. Whole bird with packet inside containing neck and giblets.

Whole Bird, Cut Up: White and dark meat. Typically bird is cut into 8 pieces and packaged without giblets: 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion, 2 drumsticks.

Whole Leg: Dark meat. Drumstick-thigh combination.

Whole Wing: White meat. Cut includes all three sections of the wing: the drumette, midsection and tip.

BEHIND THE MEAT COUNTER

You may think that since Mark Ransford has been a meat cutter for 35 years, his main job is wielding a knife. But you’d be wrong.

“Basically, butchers give people information. Customers always come with questions. “How do I cook it?” “Will this cut work with the meal I have planned? “Really, answering questions is the main thing we do,” says Ransford, who has been with Marsh for 15 years and is now a category supervisor.

Over the years, there’s been a shift in the clientele. When he started, he was more likely to talk to someone who had time to cook. Today, he’s usually getting peppered with questions from someone in a household where two adults work and will be making dinner with an eye on the clock.

“Their first question will be, ‘How long does it take to cook this?’ But they will still want it to be a decent meal; the flavor can’t be sacrificed,” he says.

The pressure increases for people planning special dinner parties, when they want to cook a rib roast with all the trimmings.

“They can get a little frantic about it,” Mark says. “They’ve got $50 or $60 invested in this nice piece of meat and they don’t want to mess it up. Can’t blame them for that.”

In his home, Mark likes to serve a Marsh Signature Pork Loin. This thick cut is excellent when grilled. All he does is coat the meat with some dry seasoning and grill the cut to medium well. Or, he’ll rub dry seasoning onto a strip steak and grill until the meat reaches medium doneness.

Mark says, “I talk to a lot of people who go through all the hoopla. They have this gadget and that special deal for their grill. They marinate everything. They’ll spend hours getting dinner ready. I’m not like that.

“Just put on the grill and move it to a plate in a few minutes. This can all be done so very simply.”

© 2014 Marsh Supermarkets, Inc.