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Butcher Shop

pic The days of sawdust on the floor and wooden cutting blocks are gone forever but that’s no reason why you can’t expect to find a friendly butcher available to answer your meat related questions, recommend a custom cut of meat, or offer free and expert cooking advice.  Most supermarkets today carry a very limited selection of beef, pork, and chicken.  AtBrookhaven Marketplace, however, we are not like most supermarkets.  In addition to all the standard meat cuts at our butcher shops, you can expect to find veal breast, fresh beef oxtails, pork stew, St. Louis short ribs, choice chuck short ribs, ground turkey patties, lamb loin chops, marinated skirt steaks, and whole beef tenderloins.

Meat Quality is also extremely important to us at Brookhaven.  There are three beef quality grades sold in US supermarkets. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef and maturity (estimated age of the animal at slaughter). Most beef offered for sale in supermarkets is graded US Choice or Select.

U.S. Prime Beef is the highest in quality and intramuscular fat.  It is very limited in supply.  Currently, less than 3% of carcasses grade as Prime.  Most US Prime beef is sold to hotels and upscale restaurants.

U.S. Choice Beef is a high quality and is more readily available than Prime Beef.  The difference between Choice and Prime is largely due to the fat content in the beef.  Prime typically has a higher fat content (more and well distributed intramuscular "marbling") than Choice.  At Brookhaven, we are proud to feature only USDA Choice in all but one cut.  (We offer both Choice and Select beef tenderloin)

U.S. Select Beef (formerly Good) is the lowest grade commonly sold at retail.  It is of acceptable quality, but is less juicy and tender due to leanness, or lack of good marbling.

At Brookhaven, you never need to sacrifice quality to get a good price.  Next time you read a competitive retail meat ad, look closely at the USDA grade of beef being offered, especially at the larger chains in town.  More often than not, our USDA Choice beef is priced lower than their Select cuts.

Names that mean Quality & Great Taste


Certified Angus Beef
pic The producers of Certified Angus beef adhere to strict guidelines for quality control in order to present the best possible product. By most standards, each and every cut is superior to other brands on the market; you can expect your steaks to be perfectly marbled, juicy, incredibly tender, and big on flavor. 

How is this achieved? Well, certified Angus Beef is scored in ten quality areas. Overall, inspecters look for marbling and maturity: Certified Angus Beef must have modest or higher marbling and only come from animals between 9 and 30 months old. Consistent size is also necessary: The ribeye area should be 10-16 inches and there should be less than 1 inch of fat on the outside of each steak. Lastly, tenderness is taken into account: There should be superior muscling and few or no capillary ruptures.

In short, less than 8% of beef in the United States can be called Certified Angus Beef.


Miller Poultry
Miller Poultry is a small, family-owned company located in Northern Indiana. Their chicks are hatched at their own hatchery and placed primarily on Amish family farms. The birds are raised inside naturally ventilated, curtain sided, houses and are free to roam on open floors. They are fed an all-vegetable, drug free diet and are hormone and antibiotic free.

pic Antibiotic free – Miller’s chickens are raised on all vegetable feed that is ground at Miller’s feed mill from corn and soybeans. No antibiotics are added. Labels can be confusing - with terms like "free-range" on the label it does not mean that it is antibiotic free. There is no requirement that free-range chickens be antibiotic free.
All Vegetable fed - The feed is a mixture of corn, soybeans, minerals, salt and vitamins that is mixed at Miller’s feed mill and there are no animal by products, animal fats or coloring added, never.

Are Miller Poultry chickens "free-range"? - Miller Poultry chickens are raised primarily by Amish families in smaller flocks.  While they are free to roam within the chicken house, they are not "free-range" for several reasons.  Free-range chickens are often found outdoors, where they are challenged by weather, disease and the risk of airborne contaminates.  Baby chickens need to be warm and dry during the first two weeks of their life and could not survive the elements..  Also older chickens would be under extreme stress in temperatures colder or warmer than ideal with our midwestern weather, which could lead to extreme stress or even cause death.  Miller chickens are raised in a stress-free environment where they have access to fresh water and feed with natural light and ventilation and are free to roam within the chicken house on open floors.  The chickens are cared for by peace loving Amish families.