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Posts Tagged ‘pork’

The Bratwurst Experience

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Posted on: June 12th, 2023

We are in full swing of grilling season, so we’ve been preparing a variety of bratwurst for our customers. When we think of “bratwurst,” we immediately think of sizzling grills and mouthwatering aromas. This beloved sausage variety captures the taste buds of many. To get the whole experience, let’s explore the world of bratwurst, its…

Smoked Pulled Pork Shoulder

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Posted on: June 1st, 2023

If you’re a fan of succulent, smoky, and tender meat, then smoked pulled pork shoulder is a dish that belongs at the top of your must-try list. This BBQ classic is a true crowd-pleaser, boasting a harmonious blend of flavors and a melt-in-your-mouth texture. Let’s dive into the art of smoking a pork shoulder and…

Pork Belly Burnt Ends

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Posted on: May 23rd, 2023

Smoked Pork Belly Burnt Ends are a big hit in the world of barbecue. These tender, flavorful pork belly cubes are smoked and glazed with a sweet and savory sauce that will leave you craving more. What is Pork Belly? A pork belly is a cut of meat taken from the belly area of a…

Berkshire Pork

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Posted on: May 15th, 2023

In fall of 2021, Tony’s sent our meat team to Red Top Farms in Kearney, Missouri. Before Tony’s commits to a new major farm or source, we visit the farms and processing plants to see it for ourselves and get to know who is on the other end of our business. Owners, Tim, and Jamie…

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…

What are St. Louis Style Ribs?

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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. St. Louis Style Ribs are flatter than back ribs which make them more uniform. As a result, they are easier to brown on the grill. Otherwise known as “spareribs,” the ribs are located three to…