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Specialty Meats

Our Secret Family Recipe

Homemade Sausage

We proudly offer a variety of house-made sausages and grinds produced fresh daily. Each market features the classics (like ground beef), customer favorites (like ground beef and bacon!), and specialty grinds like our dry-age blend, all accompanied by a rotating selection of savory sausages. Our grinds are versatile and our sausages are seasoned to perfection. Our sausage varieties and specialty grinds change daily, so please call your local shop for availability.

A Rosacci Bratwurst Story

Bison Meat

Among the many varieties of hard-to-find meats at Tony's, you'll find bison meat! Compared to beef, bison has a lighter flavor, tastes slightly sweet and is deliciously tender. Bison meat is naturally lower in fat, calories, and cholesterol than beef. In general, simply season and cook bison just as you would beef, taking extra care not to overcook since lean meats tend to cook more quickly, and can turn out dry or chewy when cooked to medium and beyond.

How to Cook Bison

Tony’s Meat Market

Spend a few minutes perusing the meat counter and displays at any one of Tony’s Market locations and you’ll come across some hard-to-find, specialty 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 these unfamiliar meats, here’s Tony’s meat dictionary just for you.

Bockwurst: Bockwurst is a specially-made sausage using veal and pork.

Boston Butt (also Known as Pork Butt): Boston Butt isn’t a butt. It’s a pork shoulder cut. In the colonial days, New England butchers would take less-prized pork cuts and pack them into barrels for storage and transportation. These barrels were call butts–hence the name, Boston Butt!

Bottom Round: The Bottom Round is another word for Rump Roast or Round Steak, which is a cut from the rear leg of the cow. We love to slow cook our rumps and rounds! (Pictured above.)

Chicken Under a Brick: Just as it sounds, Chicken Under a Brick is a partially de-boned whole chicken that is cooked skin side down with a foil-covered brick sitting on top. This cooking technique results in crispy and golden-brown skin and juicy and tender meat.

Kansas City (KC) Pork Wings: This is not a typo. We know that pigs don’t fly. (Or do they???) KC Pork Wings are a knock-off of the traditional barbecued chicken wings. The pork variety is a single bone surrounded by tender meat, and it is incredibly tasty. If you like pork and you like bbq, you’ll like pork wings.

Prime News: Another term for good ol’ Prime Rib or Standing Rib Roast.

Turducken: Turducken is a de-boned chicken stuffed inside a de-boned duck stuffed inside a de-boned turkey.