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Caputo 00 Flour

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Posted on: January 20th, 2021

Baking That Goes Beyond Bread When you want to make the perfect pizza, you’ve got to start with quality ingredients from the crust up. That’s where Caputo 00 flour comes in with all the taste, texture, and tradition that you would expect from 3rd generation Master Neapolitan Millers. It’s easy to understand why Caputo 00…

Meat Outlook for 2022

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Posted on: May 22nd, 2020

Meat Outlook for 2022 by Daniel Rosacci, CEO / President, Tony’s Meats & Market 05/22/2020 If you look around your local grocery store, you may see empty meat cases, limits on meat purchases, high prices continuing to rise, and the news stories are all over the board (many of which are inaccurate, as I see…

First-of-the-season Alaskan Halibut

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Posted on: March 21st, 2019

Halibut season opened this week, and Tony’s has first-of-the-season, fresh, Alaskan Halibut!  Alaskan halibut populations are managed, and the surplus is granted through “individual fishermen quotas”, or IQFs. Each fisherman has from March through November to catch their quota. The Halibut population in the Pacific Ocean is doing well, and this year the International Pacific Halibut Commission…

Tony’s Eco-friendly Practices

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Posted on: April 16th, 2018

Tony’s Cares. As individuals and as a company, we are proud to operate under a comprehensive Tony’s Eco-friendly practices program that works to effectively reduce environmental impact in a wide range of areas. Tony’s has been committed to Green Initiatives since 1990. This has involved switching to more environmental friendly cleaning chemicals; lowering fuel usage…

Beef Chuck

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Posted on: February 15th, 2018

Navigating the world of beef cuts can be overwhelming. With some cuts ideal for grilling, others perfect for oven roasting, and a few that require slow braising, it’s easy to feel confused. In Part 1 of this series, we get into the Loin and Rib cuts. Today, we turn our attention to a personal favorite:…

Hog Wild at Tony’s

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Posted on: July 17th, 2017

Hog Wild this weekend at Tony’s! Juicy Duroc pulled-pork… Fresh Olathe corn on the cob, picked just that morning… Tony’s own baked beans… These were just a few of the delicious foods that drew guests to Tony’s on Dry Creek this weekend. Over 400 people attended Tony’s Meats & Market’s first ever whole hog roast…

Tony’s Duroc Pork

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Posted on: July 6th, 2017

Tony’s time-honored tradition and steadfast commitment to personal relationships with farmers and ranchers continued in May of 2017. Stefan and our team visited Dennison, Iowa to tour the family farms and processing facility for Tony’s Duroc pork line. Tony’s Standards Tony’s rigorously tests all pork loin chops from a 100% Duroc sired program so they…

All Coffee is not Created Equal

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Posted on: March 21st, 2017

Part of being an expert, is recognizing expertise in others. That’s why Tony’s partners with the experts at Dazbog Coffee. Roasted Locally & Family Owned. Like Tony’s Meats and Market, Dazbog is the realization of The American Dream, by two immigrants of the former Soviet Union. Anatoly and Leonid Yuffa (Tony and Leo), fled Russia to embark on a new…

Fish Monger Days

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Posted on: March 13th, 2017

This weekend at Tony’s Downtown, our expert butchers are breaking down whole salmon, tuna, trout, striped bass, red snapper, and more for Fish Monger Days! Stop by our Downtown market at 950 N Broadway this weekend to get bulk pricing on beautiful whole fish steaks and filets. Our expert butchers will break down each fish to your specifications,…

What makes great corned beef?

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Posted on: March 7th, 2017

Corned beef has a salty, spicy, beefy, flavor reminiscent of a hot dog. A hot dog in the shape of a steak—who wouldn’t love that?! There are two basic steps to corned beef: the spice rub, and the cook.  The rub is a mix of spices; mustard, black pepper, coriander seed, allspice, clove, and most…

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