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The Benefits of Grass-Fed, Grain-Finished Beef

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Posted on: February 3rd, 2017

The difference between finishing cattle on grain instead of grass is ultimately taste, and at Tony’s we prefer the enhanced marbling, and flavor from grass-fed, grain-finished beef. What does “grain-finished” mean? The ranchers we partner with raise their cattle on pasture, eating grass and forages. Then the cattle are transitioned to a grain based diet…

Air Chilled, Antibiotic-Free Chicken

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Posted on: January 18th, 2017

Not all chicken is created equal. We care about our chicken—where it comes from, how it was raised, and how it was processed. You can rest assured that chicken from Tony’s is from animals raised to our standards: Antibiotic Free – Always Antibiotics are only one tool to keep chickens healthy. And with the rise…

What Is a St. Louis Rib?

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Posted on: October 24th, 2016

Go to any BBQ competition in the Kansas City circuit, and chances are you will find St Louis Style Ribs. That’s because they are flatter than back ribs which make them more uniform and easier to brown on the grill. Otherwise known as “spareribs,” the ribs are located three to four inches below the well-known back…

Carniceria Style Meats

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Posted on: September 22nd, 2016

Do you like authentic Mexican street tacos? At Tony’s, we do, too! Pair any of our taco meats listed here with La Tortilla Factory tortillas and our new line of authentic Mexican cheese from Queso Campenero for one outstanding Mexican meal at home.

The BEST Pork Ribs

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Posted on: May 26th, 2016

Loin Back Ribs make the BEST ribs! Pork Loin Ribs are the ribs connected to the Pork Prime Rib and Loin New York Chops. Ribs connected to the most tender and flavorful meat, make most tender and flavorful ribs. 

Who Ground Your Beef?

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Posted on: April 27th, 2016

Why do we hear so much about food recalls in the news? Because large-scale central processing and over-the-road shipping is the cheapest way for chain stores, foodclubs, restaurants, and institutions to buy foods. This allows them to sell at a low price and still make a profit. The problem with large-scale production is a few…

Whole Primals at Tony’s Market

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Posted on: March 2nd, 2016

You’ve heard us talk about sides of beef and meat bundles before here on the blog. Meat is a Tony’s Market specialty. Today, we explore our primals, also called whole primals. A primal is a section of meat that is separated from the whole in a recognizable section. For example, primals are often loin, rib, chuck, round,…

Tony’s Meat Buyer Weighs In On 2015 Holiday Turkeys

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Posted on: November 12th, 2015

Tony’s has secured all of its turkeys for this holiday season and will have just as many birds available for sale in November and December as in years past. Here’s the downside: The avian flu that hit earlier in 2015 resulted in a big mandate by the U.S. Department of Agriculture to destroy any poultry…

Random Meat Finds at Tony’s Market

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Posted on: October 22nd, 2015

Spend a few minutes perusing the meat counter and displays at any one of Tony’s Market locations and you’ll come across some random meats . Bockwurst anyone? Tony’s has always been known for its quality meats, hard-to-find meats (like alligator, kangaroo, quail, guinea fowl, and wild boar), and unusual cuts. To help decipher some of…

From Sides of Beef to Meat Bundles from the Butcher

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Posted on: October 1st, 2015

Back in the late 1970’s and early 1980’s, many of our guests came from farming and ranching backgrounds, and they shopped at Tony’s because they understood quality and were just not happy with the meats they got in the big box grocery stores. It was common for folks to have a big freezer in their…

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