Butcher-Shop Meats at Anthony's Oradell Prime Meat Market (Up to 50% Off)

Oradell

Value Discount You Save
$30 50% $15
Give as a Gift
Limited quantity available
Over 300 bought

In a Nutshell

Fourth-generation butcher with stage-acting experience serves up prime meats, marinades, and patties with flair

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. May redeem across visits. Valid only for option purchased. All goods or services must be used by the same person. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $15 for three Groupons, each good for $10 worth of butcher-shop meats ($30 total value)
  • $22 for $40 worth of butcher-shop meats

Choosing the Right Cut of Steak: The Marvel of Marbling

Should you order steak, you’ll have your choice of cuts. To narrow down a tough menu decision, read on.

Like choosing the right wire to cut to disarm a teenager’s radio, selecting the right cut of steak can be daunting. Often, though, the choice is simple: the best steak for you depends on how you want it cooked. Fatty steaks deserve more time on the grill, whereas a thin, lean cut is best served rare.

This is because of marbling—the term for the fat deposits that seem to weave through the meat like veins in stone. As a steak cooks, the fat begins to liquefy and seep into the meat itself, enriching its flavor. The more marbling a cut exhibits, the more heat it can handle before it begins to exhibit its full potential; conversely, a leaner cut should never be cooked higher than medium, lest it become dry and tough. Although the cuts available at a market or butcher may vary, most will carry these popular cuts:

Rib Eye: Cut from the tender muscle that runs along the cow’s spine, a rib eye contains some of the richest marbling out there. Cook it to at least medium, though it may be better suited to the pan or broiler than the grill.

Strip Steak: Also known as kansas city steak or new york strip, this tightly textured steak is well balanced, with many thin rivulets of fat throughout. That balance makes it equally tasty whether cooked medium-rare or medium-well.

Filet Mignon: A fancier name for tenderloin, filet mignon is one of the supplest and least marbled cuts out there. Because of its low fat content, it should be served rare or medium-rare, with no uncooked fat.

T-bone: This cut is actually a combination of two other types of steak—strip and tenderloin—separated by a T-shaped bone. Here, a unique challenge: since both meats are suited to different temperatures, you want to make sure the (larger) strip portion cooks longer than the tenderloin.

Customer Reviews

Amazing quality and service
Theresa M. · June 7, 2015
Great steaks and sausages. Great guys too. Highly recommended.
Paul B. · February 14, 2015
Top quality meats, friendly butchers & great service!
E D. · February 4, 2015
Merchant Location Map
  1. 1

    Oradell

    302 Kinderkamack Road

    Oradell, NJ 07649

    +12012613196

    Get Directions

Host the most fun
15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
{}