RED BANK: FIRST CUT IS THE BEEFIEST

rib end steak stew monmouth meatsYou’re not likely to find this first cut, bone-in chuck steak shrink-wrapped in your grocer’s meat case. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumAs grilling season heats up, PieHole is checking in with area butchers to see what special cuts they like to set aside for themselves to bring home and put on their grills.

This week’s pick is a chuck steak, but you want to make sure to specify “first cut, bone-in,” says Stew Goldstein of Monmouth Meats in Red Bank.

“At $4.99 a pound, first cut bone-in chuck steak is great for the grill,” says Goldstein.

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RED BANK: HANGER STEAK FOR YOUR GRILL

citarella butcher picksKyle Powell shows of a well-trimmed Hanger Steak at Citarella’s Market in Red Bank. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumAs grilling season heats up, PieHole is checking in with area butchers to see what special cuts they like to set aside for themselves to bring home and put on their grills.

You are not going to find any of these shrink-wrapped in your local grocery store’s meat case. In fact, lesser-known cuts like these are exactly the reason PieHole prefers to shop at the Green’s local butchers: affordable, great tasting cuts that we’ve never heard of before.

This week, PieHole checks in with Kyle Powell at Citarella’s Market in Red Bank. Powell tells PieHole that one of his favorite cuts for the grill, the hanger steak, is a piece of meat that used to be ground up or just tossed aside.

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LITTLE SILVER: GRASS-FED GRILL FEST

sickles grass fed beef (1)The butcher counter at Sickles Market is making room for grass-fed beef. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumThis weekend Sickles Market in Little Silver will host a barbecue on Saturday and Sunday featuring the market’s new selections of grass-fed beef.

Grass-fed beef, for the uninitiated, differs from your typical grain-fed beef in that it’s leaner and contains a different and possibly healthier ratio of fats as a result of the cattle’s diet.  Farmers in countries such as Ireland and New Zealand raise their cattle almost exclusively on grass whereas the vast majority of cattle in the United States are fed a mostly corn-based diet.

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RED BANK: HEAVEN FOR UNDER $4 A POUND

Stew Goldstein at Monmouth Meats with a special cut of pork loin for the grillMonmouth Street’s man of meats, Stew Goldstein shows off special cut of pork loin for the grill. (Photo by Jim Willis. Click to enlarge) By JIM WILLIS morsels medium

As grilling season heats up, PieHole is checking in with area butchers to find out what special cuts they like to set aside for themselves for home grilling. You are not going to find any of their selections shrink-wrapped in your local grocery store’s meat case.

In fact, lesser-known cuts like these are exactly the reason PieHole prefers to shop at the Green’s local butchers: affordable, great-tasting cuts that we’ve never heard of before. Read More »

RED BANK: WHAT’S ON THE BUTCHER’S GRILL?

stew_grill_cutsA good butcher can carve out tasty, affordable cuts for the grill, like this well-marbleized cut of boneless short rib from Monmouth Meats in Red Bank. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

PieHole does not abide by the belief that there is a grilling season, per se.

The presence of snow, rain or an arctic blast simply means we adjust our wardrobe along with our cooking time while  monitoring for flare-ups enroute to the perfect 45-degree grill marks.

That said, this weekend’s weather should allow for shorts and t-shirts while manning the grill. And that means it’s as good a time as any to check in with a few of the Green’s butchers about their favorite under-appreciated – and more affordable – cuts of meat for grilling.

We’ll begin with Stew Goldstein of Monmouth Meats in Red Bank.

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