About The Butcher Shop

Dipasquali Logo The butcher shop at H&M Wagner & Sons, Inc. features a USDA Certified cutting room, and provides the freshest cuts of meat including beef, pork, veal and lamb.

At Orson/Wagner, we run a USDA approved cutting room with experienced and professional meat cutters as well as high quality products. We provide beef, pork, lamb and veal that is cut fresh to your specifications and delivered to you the following day vacuum packed and ready for use! Orson/Wagner understands that every customer’s needs are different, which is why we take the extra steps to send you custom fresh-cut products daily.

Frequently Asked Questions

Q: Where does a flat iron steak come from?
A: Flat iron steaks come out of chuck, specifically blade. It is best used for grilling and marinating.
Q: What are beef grades and how are they administered?
A: The various grades assigned to beef are Prime, Choice and Select. No Roll refers to meat that has passed USDA inspection but has not been graded. Grading is voluntary to packers. The age of the cattle, fat content or marbling within the muscle, as well as meat color, texture and firmness all contribute to the grading of the beef.
Q: From what cuts of beef are ground beef and hamburger made?
A: Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor.
Q: What causes iridescent colors on meats?
A: Meat contains iron, fat and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat.
Q: What are the optimum temperatures for storing beef?

AVOID HOLDING FOOD PRODUCTS IN THIS TEMPERATURE RANGE	140^o-40^o

Optimum Temperature for Fresh Meat Storage	35^o-28^o

Q: What cooking temperatures produce well, medium-well, medium-rare, and rare?

	Fahrenheit

Well-Done Beef	180^o-170^o

Medium – Well Beef	170^o-155^o

Medium – Rare Beef	155^o-145^o

Rare Beef	145^o-130^o

Recipe of the Month

Shoulder Tender with Great Green Sauce

Serves 8

4 (6 to 8-ounce) pieces shoulder tender
Extra-virgin olive oil, for drizzling
1 cup flat-leaf parsley
1 shallot, coarsely chopped
3 tablespoons capers
6 fillets anchovies
2 teaspoons Worcestershire sauce, eyeball it
1 tablespoon red wine vinegar
Black pepper
2 beefsteak tomatoes, sliced

Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork.
Preheat a griddle pan or large nonstick skillet to medium-high heat. Season shoulder tenders with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook shoulder tenders 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended.

Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.

To serve, slice tenders into medallions and serve alongside a serving of rice. Top medallions with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper.