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Ask the Butcher

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…

BBQ Beef Short Ribs Rock!

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Posted on: August 5th, 2014

Mention ribs and most folks immediately think of pork, but hey, cows have ribs too! BBQ beef ribs may not be as tender as pork, but they have a bigger and juicier flavor, a nice change of pace for the rib lover!  Pork ribs are often cooked ‘fall off the bone tender’ while beef ribs retain enough…

Which Rib Rules?

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Posted on: July 4th, 2014

When we opened back in 1978, the pork Sparerib was King – but today the Baby Back Rib holds the crown. Why, and which rib truly reigns supreme? Lets take a closer look – and cook some ribs of course! Classic spareribs cut into 2-3 bone sections and smoked on the Big Green Egg.

Pork Prime is Sublime!

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Posted on: May 28th, 2014

I admit I’ve for an obsession for the Pork Prime Rib, I’m convinced it’s the tastiest of all pork cuts and I just can’t get enough. Essentially the same thing as beef Prime or Standing Rib, I love it roasted, braised, as steaks, cut into cubes for chili and especially cut into Country Style Ribs.…

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