During the holidays, our best-sellers are ham, turkey, bone-in prime rib, and beef tenderloin. We recommend planning ahead during the holiday rush.
Our butchers have seen (and cooked) it all. Below are some of the questions we hear most often.
Don’t see yours? Stop by the counter—we’re always happy to talk meat.
During the holidays, our best-sellers are ham, turkey, bone-in prime rib, and beef tenderloin. We recommend planning ahead during the holiday rush.
Our two most popular bratwurst flavors are Original (German) and Honey BBQ (Sassy). Both are made in-house and hard to keep on the shelf.
Yes. We ship meat packed in dry ice anywhere in the United States through our shipping website.
Yes. We offer money-saving meat bundles, and you can download a bundle PDF from each location’s tab.
Yes. Our steak gift packs are a perfect gift for any meat lover. You can find them here.
Plan on about 16 oz per person for bone-in prime rib, or 12 oz per person for boneless. When in doubt, our butchers are happy to help you size your roast for the crowd.
The chuck eye steak is our favorite value cut. Cut right next to the ribeye, it delivers similar flavor at a friendlier price.
Both steaks come from the loin, just from different areas. The ribeye comes from the forequarter and the New York strip from the hindquarter. Ribeye has more fat, making it richer and more tender, while the leaner New York strip offers a firmer bite.
The ribeye has the most flavor. Its generous marbling melts as it cooks, giving every bite a bold, beefy taste.
Shoulder cuts like arm roast and chuck roast are ideal for beef stew. They’re built for slow cooking and turn rich and tender in the pot.
A chuck roast is our top pick for oven roasting. It’s well-marbled and turns fork-tender when cooked low and slow.
Brisket is the go-to cut for smoking. Cooked low and slow, its marbling and connective tissue break down into tender, flavorful barbecue.
For grilling, you can’t go wrong with any cut from the loin or tenderloin. These cuts stay tender over high heat and deliver great flavor every time.
The tenderloin is the most tender cut of beef, known for its buttery, melt-in-your-mouth texture. It’s the cut that filet mignon comes from.
All of our beef is US raised and US processed. Because we sell so much of it, we source our beef from several trusted warehouses in the area to keep our cases fresh and fully stocked.
The secret to a juicy turkey is moisture. Basting as it cooks or injecting the bird with a seasoned solution helps keep it tender and flavorful.
Let your steak rest for about 10 minutes before slicing. Resting lets the juices redistribute so every bite stays moist.
We recommend seasoning your steak before cooking so the flavor has time to set in. You can always add a finishing pinch of salt after it comes off the heat.
Cooking to the right internal temperature keeps your meal both safe and delicious. Here are the targets we recommend:
Tri-Tip is best prepared low and slow on the grill or in the oven, then finished over high heat for a great crust. We season ours with Pappy’s or Santa Maria seasoning—ask your butcher for prep tips.
Keep refrigerated meat between 32 and 38 degrees, and keep frozen meat at zero degrees or below to lock in freshness.
With meat, your nose is your best friend: any meat that has gone bad will have an “off” smell. You can also check by touch, since spoiled meat often feels tacky.
When stored correctly between 32 and 38 degrees, beef lasts 5 to 7 days, while pork, seafood, and chicken last 3 to 5 days.
We recommend against refreezing raw meat, since it loses quality this way. A better option is to cook the meat first, then freeze it for later.
The safest way to thaw meat is in the refrigerator over 1 to 2 days. Slow, cold thawing keeps your meat at a safe temperature the whole time.
Meat wrapped in our wax-lined freezer paper will keep its quality for up to 6 months in the freezer.
Yes, and it’s always great for meal prepping. Our meat department will even wrap your product in wax-lined freezer paper, which is perfect for long-term freezer storage.
Keep fresh meat refrigerated and use it within 2–3 days, or freeze it as soon as possible to maintain freshness and flavor. For best quality, store meat in airtight packaging and thaw frozen cuts safely in the refrigerator before cooking.
Yes, and we encourage you to plan ahead! We can accommodate large orders for holidays, parties, and catering needs. Contact your nearest location early—especially around Thanksgiving, Christmas, and summer grilling season.
Our butchers love talking meat! Stop by your local Harter House and we’ll help you find the perfect cut for any meal or occasion.
