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 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…
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:…
Colorado Western Slope Produce Warm days and cool nights are nature’s recipe for perfect peaches. Palisade takes this formula a step further because of its natural rock formations. Colorado’s summer sun heats its mesa and rock formations radiating warmth onto trees during the evening hours extending the growing hours. By morning, temperatures are at their…
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 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…
Delicious Duroc Pork After years of advertising pork as “the other white meat,” pork producers have started to change their tune. Nowadays, fat, flavor, and deeper color are making a comeback. Chefs and consumers seeking out specialty breeds for their fattier, juicier, and more flavorful properties. One of the most sought after pork breeds is…
Artisan Bread at Tony’s Artisan bread emerges as a breath of fresh air in a world dominated by mass-produced food items. These breads are crafted in small batches that embody the essence of tradition and quality. Artisan breads have become a favorite among food enthusiasts with their rustic appearance, textures, and flavors. Let’s do a…
Constant improvement is one of Tony Rosacci’s founding principles. After we reviewed our sausage recipes, we found our best improvement was a lesson from the past, in fact, hundreds of years in the past. Centuries ago, when refrigeration was non-existent, salting the meats was always the first step. Their necessity is our gift! Pre-salting the…
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…
