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A roast made out of the best part of the Rib Eye. This roast is made of a butterflied whole prime rib cap and then stuffed with mushrooms, sautéed onions, and fontina cheese. This cut weighs between 2.5lbs.-3lbs. and serves between 4-6 people.
This package is all you need for simple grilling. Simply take the kabobs and sausage with the skewers and place on the grill. Flip them once and cut between the skewers for 4 different kinds of sausage on one stick.
This pack features:
3 Beef Kabobs(.5 lb. Each)
3 Pork Kabobs(.5 lb. Each)
3 Chicken Kabobs(.5 lb. Each)
3 Sausage Skewers(1 lb. Each)-Makes 3 Sausage Kabobs Each with 4 different kinds of sausage on a stick (Sweet,Hot, Fennel, and Broccoli Rabe)
Easy to grill and a great alternative for your vegan/vegetarian friends and family. These 5 oz. burgers are full of delicious veggies and are much thicker and easier to handle than most veggie patties. These are available in packs of 2 Veggie Burgers.
Ingredients: Mixed Vegetables(carrots, green beans, sweet peas, corn), Onions, Seasoning(wheat flour, salt, corn flour, corn starch, onion powder, garlic powder, soy flour, white pepper, xanthan gum), Cracker Meal(bleached white flour), Water, Cooked in Canola Oil
Contains: Wheat, Soy
Bell & Evans Premium Cornish Hen
Making ground pork is a simple yet delicate process of dicing up quality cuts of pork, such as shoulder or loin, removing unnecessary pieces like blood vessels or left in bone, and feeding it slowly through a meat grinder. When using different cuts of pork in one batch, each cut is fed through the grinder one after the other in order to ensure an even distribution of shoulder, loin, or belly. The result is vibrant pink ground pork meat with specks of fat evenly distributed throughout.
SOLD IN 1 POUND PACKS
Vincent’s Steak Sampler is full of the best steaks Arthur Ave. has to offer at a price that is unbeatable online.
This Package Features:
1 USDA PRIME DRY AGED PORTER HOUSE (32 oz.)
1 USDA PRIME DRY AGED BONE-IN NY STRIP (16 oz.)
1 USDA PRIME DRY AGED BONE-IN RIB EYE (16 oz.)
1 USDA PRIME BLACK ANGUS FILET MIGNON (8 oz.)
Made fresh in-house, these stuffed veal chops are loaded with gorgonzola cheese, fontina cheese, breadcrumbs and spinach.
A lean and boneless cut from the bottom round.
Eye of round roast beef gets a bad reputation, but don’t let the average review fool you. When cooked right, it can be just as juicy and delicious as top round. Give the outside a nice sear, cook it low and slow, and slice it to your liking; then, you’ll get delicious meat you can pile high on a sandwich or eat with a side of creamy mashed potatoes. You can even use the drippings to make a deliciously unforgettable gravy.
Taken from the hip, this steak is tender, meaty and juicy.
Capon roast stuffed with cranberries, butter, Italian breadcrumbs and seasoning. Each roast weighs approximately 2 1/2 – 3 lbs.
COOKING INSTRUCTIONS: Bake @ 375 degrees for 20 minutes per pound or until the internal temperature reaches 165 degrees.
This Duck Roast is boned out and filled with sauteed onions, smoked Gouda cheese, pears, and garlic. Tied up and garnished with rosemary this roast is sure to be a hit at the dinner table. This roast weighs about 2 pounds.
Often served as a pate with bread or crackers or seared and served with brandy or truffles, duck foie gras is considered a luxury food item, and for good reason. Moulard duck foie gras has become the more economical option compared to goose foie gras, but with all the same flavor and deliciousness. It’s incredibly smooth, rich, and buttery. It literally translates to “fatty liver.” But don’t let its fattiness fool you, as it’s rich in copper, iron, and vitamins B12 and A. It also has healthy fats that aren’t just delicious but integral parts of a healthy diet.
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Family-owned and -operated, Vincent’s Meat Market has been providing New York with high-quality, fresh meat since 1954.
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Bronx, NY 10458, USA
Monday - Saturday
9:00AM - 5:00PM
