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Beef Short Ribs
Beef Short Ribs
Many people have cooked or eaten ribs, but have you ever tried beef short ribs? If not, you are missing out. Beef short ribs are delicious. Just cook them low and slow. Use low heat and cook them for a longer amount of time.

The fat in the ribs will just melt away, and you'll be left with a piece of meat that will not only melt in your mouth but also has incredible flavor.

Beef Stew Tips
Beef Stew Tips

Want to cook up a really good beef stew?
Having beef stew or beef tips in the refrigerator or freezer is never a bad thing.
At Eckerlin Meats we hand cut each customers order of beef stew tips. At Eckerlin Meats we do that to ensure the food that comes out of our store, gets cooked properly, and goes into the mouths of you and your family is always the best quality.
What about cooking up one of your hearty chili recipes?
Beef tips can be used to make a great beef stew or a hearty chili. Eckerlin Meats beef stew is always lean and when cooked properly is as tender as anyone could hope to have turn out in your kitchen.

Beef Stew Tips
Beef Top Round

Some Beef Top Round cooking ideas
Looking for a perfect pot roast? Eckerlin Meats carries high quality beef top rounds.

These lean beef roasts are easy to cook. They slice down perfectly. Roasted with some vegetables beef top round roast is the perfect Sunday dinner.

Chuck Roast
Chuck Roast

Versatility of Beef Chuck Roasts. Eckerlin Meats carries choice beef chuck roasts.
The chuck roast comes from the shoulder and is a very versatile piece of meat. It takes well to low heat and braising. If you are looking for a roast that has huge flavor and will shred easily, this is the one.

Use it to make beef barbecue or a classic beef stew.

Filet Tenderloin
Filet Tenderloin

Consider the many benefits of beef tenderloin
Beef tenderloin is what many people consider to be the best of all steaks. Nothing can compare to the texture and tenderness of the tenderloin. A staple at the dinner table on holidays, this cut of beef has many uses in home kitchens and restaurants everyday.

You can purchase a beef tenderloin whole, or as individual filet mignons. Buying a whole beef tenderloin roast is more cost effective to the consumer. Each beef tenderloin has a different weight but on average weigh about 6.5 pounds.

Purchasing the whole piece saves money. Whole tenderloin has a significant amount of trim and waste. When trimmed and sold as filets and individually cut steaks, the price increases due to the loss of the trim.

Filet Mignon
Filet Mignon
Referred to as filets or filet mignon, these steaks are guaranteed to impress. Filets are completely trimmed of fat.
We always address any specific Filet Mignon requests
Here at Eckerlin Meats we are happy to trim and tie your tenderloin so that it’s ready to go in the oven.
What about the trim? We’ll grind it for you. Make some burger, meatballs, chili, or meatloaf, whatever sounds good.
Just cooking for two? No problem. Another way to get tenderloin is to purchase center cut steaks

Flank Steak
Flank Steak
More about Flank Steak ...
Flank steak comes from the belly of the cow.
This steak is a little grainy in texture, and it is very lean. Although marinating it is recommended, flank steak is one of the most versatile steaks around.

Flank cooks well over very high heat. Once again, it must be cut (always against the grain). In addition, keeping the flank steak rare or medium rare will definitely help with its tenderness.

Versatility of Flank Steaks
Flank can be grilled, seared, braised, stuffed, or you name it, and it will probably work.
For starters, you can put flank in fajitas, tacos, or on top of salad, but it doesn’t simply end there.
How about a stuffed flank steak? Sounds awesome, doesn't it? For example, you can use flank to make a variety of stuffed flanks, braciole, or falsomagro.

Hanger Steak
Hanger Steak

What is this reason for naming this cut of meat hangar?
Hanger steak (sometimes spelled hangar) is very popular right now. This steak has multiple names and has been referred to as the butcher’s steak or hanging tenderloin.
When a cow gets butchered or “blocked” as we call it, the carcass is cut in half, length wise, then in quarters. When separating the fore quarter from the hind quarter, there is a steak that just "hangs" there. Hence, the name hanger steak. This muscle actually connects from the eighth rib of the animal to the diaphragm.

What else distinguishes Hanger Steak from other cuts of beef?
Hanger steak boasts very robust beef flavor. Although the texture is a little different than a filet, NY strip, or rib eye, it is very tender. This is due to the hanger steaks heavy marbling of internal fat that gives it so much tenderness and flavor. Hanger steak is great on the grill. It also works well indoors, especially in a hot cast iron skillet

New York Strip Steaks
New York Strip Steaks
Why are New York Strip steaks always popular?
At Eckerlin Meats our USDA Prime New York Strips are one of the best sellers. These incredible steaks are lean but have just the right amount of fat for that perfect tenderness and great steak flavor.

What's really the bottom line here?
The New York Strips, just like all our other cuts of steak are hand carved and cut by our master butchers to match each individual customers needs. Our New York Strip steaks never disappoint.

USDA Prime Rib Roast
USDA Prime Rib Roast
Widen your horizons and enjoy Prime Rib at any time of year
Yes, prime rib is a staple on many holiday tables. But why wait for a holiday to enjoy it?
Eckerlin Meat's USDA prime rib roasts are the best of the best. Tender. Juicy. Packed full of flavor. It doesn't get any better. You can order it with the bone for extra flavor or without.

Any special requests you'd like us to address for you?
If you are worried about carving it, don't give it another thought. We'll loosen the bone and tie it back on. Yes, these standing ribs are actually graded USDA Prime, and they might be the best piece of steak you ever put in your mouth.

USDA Prime Rib Eye Steak
USDA Prime Rib Eye Steak
Doesn't the picture tell you all you need to know?
Eckerlin Meats carries USDA Prime Rib Eye Steaks. These extremely well-marbled steaks will melt in your mouth. The tenderness and flavor of these rib eye steaks will certainly be everyone's favorite. Our steaks are always aged and hand cut to our customers' specifications.

Stuffed Flank
Stuffed Flank
How Eckerlin Meats prepares its Stuffed Flank Steaks.
At Eckerlin Meats, stuffed flank steak is one of our specialties. They are easy to prepare and make for a great dinner presentation. We take choice flank steak and place it through the cuber for extra tenderness. After that we lay the flank steak flat and pound it thinner. After layering in freshly sliced provolone cheese and sliced portabella mushrooms, the flank is rolled up. We tie strings around the flank steak and cut it down into individual portions that weigh about 8 ounces each.

Suggested ways to cook Stuffed Flank Steaks
Cooking Stuffed Flank Steaks is easy. We do suggest that you use red wine, and depending upon whether you choose to bake or to saute them, do one of the following:
Place them in a baking dish with a little red wine (or beef stock if you don't want wine) in the bottom of the pan. Roast them in a 350-degree pre-heated oven for between 30 and 40 minutes. -- or --
Heat a non-stick or cast iron skillet to medium high. Place the stuffed flank in the skillet and cook for about 8 minutes. Flip the steak and add the wine or stock. Cook another 8 minutes.
Whichever way you choose to make our stuffed flanks, the cheese will melt, the mushrooms will absorb some of the liquid in the pan and you'll end up with using the drippings in the pan as a nice sauce to serve on top of the stuffed flank steak.
Enjoy the meal that you prepare using Eckerlin Meats Stuffed Flank Steaks!

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CONTACT US
116 W Elder Street
Cincinnati, OH 45202

513-721-5743

Store Hours:
Tuesday - Friday -8:00 a.m. - 5:00 p.m.
Saturday - 6:00 a.m. - 5:00 p.m.
Sunday -10:00 a.m. - 4:00 p.m.
Monday - Closed

Eckerlin Meats - Since 1852

COPYRIGHT © 2019. ECKERLIN MEATS. ALL RIGHTS RESERVED.