Thin sliced meats are big in many food cultures around the world, and rightly so, they’re fast, easy, wonderfully flexible and a great way to get extra servings from a pound (or .45359237 Kilos) of high-grade meat!
New World Inspired Thin Sliced Meats at Tony’s!
We’re always looking to help you stretch a dollar without sacrificing quality, and our new Thin Sliced Meats are just the ticket! Standards in international cuisines and for good reason… They’re wonderfully flexible, they thaw, marinate and cook very quickly and they are easy on the pocketbook as they naturally lead to smaller servings; even your waistline could benefit! We start by freezing the whole cuts of meat, slicing as thin as possible on our saw and packaging in cryovac – see pictures below find them all in our freezer case.
We do not sell enough of these to keep them in stock at all times, but just call 24 hours ahead and we’ll have them waiting for you.
We suggest marinating in our Carne Asada, Teriyaki, Santa Maria, Sweet Chili Ginger or unlimited other concoctions. Some of these cuts are best cooked hot and fast, and others lend themselves to slow browning and simmering.
Marinate and grill or sauté quickly.
7 New Cuts – Infinite Possibilities!
Thin Beef Rib Eye
Season or marinate and cook quickly over high heat, usually just 2-3 minutes – great with Tony’s Chef Sauces. Perfect for Breakfast Steak, Steak Sandwich, Carne Asada, Sukiyaki, Teriyaki Steak, Stuffed Pinwheel Steak, Yakiniku, Vietnamese grill, Pho, stir-fries and more. Rib Eye and Asparagus Pinwheel Recipe.
Thin Sliced Boneless Short Rib
Marinate for 1-12 hours and grill or sauté over medium heat, cooking slowly to brown and tenderize. Perfect in Adobo, Carne Asada and Teriyaki, and a classic in Korean BBQ, Kalbi, Bulgogi, Yakiniku, Curry, and chopped in fried rice. Korean Kalbi Recipe
Thin Sliced Chuck Steak
The taste and texture is different from the boneless short rib, but these two are interchangeable in most recipes. Marinate for 1-12 hours and grill or sauté over medium heat, cooking slowly to brown and tenderize. Perfect in Adobo, Carne Asada and Teriyaki, and a classic in Korean BBQ, Kalbi, Bulgogi, Yakiniku, Curry, and chopped in fried rice. Japanese Gyudon Recipe
Thin Sliced Eye Of Round
A low fat cut that makes a lean Fajita, Stroganoff, Philly Cheesesteak, Breaded Cutlets, Vietnamese grill, Pho, or any of the dishes mentioned in Rib Eye above. Low fat levels lend themselves to marinades, cook over medium heat just until done. Braciole Palermo-Style .
Thin cuts are perfect for Korean BBQ or Hibachi!
Thin Sliced Pork Belly
Marinate or season and brown slowly in a pan or grill, great with almost any seasoning or marinate, especially sweet and spicy. Wrap around meats and marinate for the grill. Perfect in teriyaki over rice (donburi) or noodles and veggies (Noodle Bowl). Also great browned and then simmered in anything from soups to stews, curries and chili. Honey Pork Belly Recipe.
Thin Sliced Pork Loin
Particularly lean and tender, marinate and brown 2-3 minutes total in a preheated skillet or grill with high heat. Great for breaded cutlets, adobo, carne asada, involtini, jerk, teriyaki, tonkatsu, or chopped in fajitas, burritos, pastas, fried rice, stir-fries and more. Tuscan Pork Cutlets w/ Pancetta & Mushrooms.
Thin Sliced Pork Shoulder
Marinate and brown slowly over medium heat in the pan, wok or grill. Simmer bite-sized pieces in Tony’s Marinara and serve with pasta or on a roll – or in Tony’s Green Chile Sauce in burritos with beans. Makes excellent bulgogi, teriyaki, Cajun grill, carne asada, and adobo or chopped in fried rice and stir-fry. Carne Asada Wet Rub
Thin Sliced Chicken Thigh
Marinate or season and simply sauté or stir-fry. Simmer in marinara and serve with pasta; simmer in BBQ sauce and serve on a roll; simmer in Tony’s Green Chile Sauce, enchilada sauce or salsa and serve in burritos, quesadillas or nachos. A natural for fajitas, curry, stir-fries, fried rice, noodle bowls, teriyaki, donburi and casseroles. Chicken and Pineapple Stir-Fry.
Find Them In Our Freezer
Now we’re slicing and packaging these meats in our markets – read on for details and recipes as well as recipes and photos using thin sliced Beef Rib Eye and other classic cuts of beef from this cooking class hosted for guests of the USMEF.
Thinly sliced rib eye steak with garlic herb seasoning, wrapped around asparagus, skewered ‘Yakitori-style’ and served with marinara. From a cooking class with Japanese media, 2010 – more information here.
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