FAQs
What is the Chef Concierge Service, you guys offer and how can it help me get professional results at home?
As experienced Chefs, we have developed a guide for achieving the same results, depending on the cooking equipment you have on hand at home. We would provide specific instructions to achieve different levels of doneness, and contribute towards your game plan, so you can pair your wine to your meat and even help in preparing different sauces, etc. We guarantee you will achieve positive results from the 1st try, feel free to ask us and share your experiences, as we wish to learn from you as well.
Do you sell chicken parts, organs of any type?
No, we only work with high-end beef cuts, some veal, fish, seafood, and USDA Approved game meats.
What is Picanha?
Picanha (Top Sirloin Cap) was made famous by Brazilian Steakhouses, this cut of meat is extremely tender, especially if cooked around 235 degrees, and for longer periods of time, compared to other times used to cook other products like NY, Ribeye's, Filet steaks, etc. Fat cap on Picanha is very delicious and most definitely should be consumed on every byte. We recommend you cut against the grain so you can have a better culinary experience.
How is your Meat different from the products available in Super Markets?
The US Department of Agriculture offers 4 ratings for beef in the US, (No Roll-Select-Choice & Prime). Super Markets carry only USDA Select & USDA Choice, as USDA Prime makes for only 2% of the cattle that grow in the US, and supply can’t handle Super Market Chain Volumes, that’s why it is only available in high-end restaurants and Specialty Meat boutiques like ours. We offer USDA Prime Beef as our base grade, and we also offer products anywhere from 3 to 5 grades above USDA Prime, such as the worldwide recognized Wagyu (Japanese Cow) from Japan and Australia.
Is your Meat Local?
As much as we enjoy supporting local brands and our farmers, in order to keep strictly USDA PRIME stamped products, we must bring brands like GOP, Meyer (among other brands), to guarantee consistency within the grade and our inventory. There are no local USDA Prime Beef producers that carry the USDA Prime grade/stamped boxed beef presently in the state of Florida.
Is your Meat Grass-Fed?
Not in general… We carry Grass-fed beef only when we can find it on Prime grade within the USDA Grass-Fed stamped seal. Grass-fed beef that’s graded Choice or below, will not provide the culinary experience that we intend to provide our clientele. Our beef is fully developed with grain and held to the highest standards as the US Department of Agriculture requires all our farmers around our beautiful Nation.
Would you process my deer, chicken, turkeys, or anything I could hunt?
We would love to, but our USDA processing license doesn’t allow any outside product to be processed in our butchery, and/or processed with our equipment.
Why is some meat darker than others in your meat case?
Appearance no doubt plays a big part in what we think of as fresh, and in the case of red meat, you probably equate a bright-red color with freshness, although this is not always the case. This color is a result of the protein in meat called myoglobin, which turns into oxymyoglobin and produces a vivid red color when it comes into contact with oxygen.
Not all red meats are the same color, though — color is influenced by factors like diet, sex, exercise, species, and especially age, which can produce darker-colored meat.
Prolonged exposure to air and light will also darken meat that starts out bright red, as you’ve probably seen when pre-formed hamburger patties start to turn gray but are still red or pink inside. Color changes can also occur if raw meat is frozen, where it can fade or darken in color, hence this is not indicative of quality. Always trust your source, and remember the butcher needs you to come back! He won’t display products, that will not guarantee your return.
