S.Ottomanelli Prime Meats

S.Ottomanelli Prime Meats > Menu

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Beef
Boneless Rib Eye Steaks $31.00
Our Boneless Rib Eye Steaks are perfectly boned out and sized. Easy to cook and to serve. Our Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked.

Skirt Steak $26.00
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Prime Filet Mignon $14.99
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Bone-in Rib Eye Steak $28.00
Our Rib Eye Steaks will have you coming back again and again. Our Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked.

Boneless New York Strip Steak $22.00
The most tender and flavorful steak money can buy. Our Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked.

Porterhouse Steak $48.00
The Best of Both Worlds Steak. The New York Strip Steak and the Filet Mignon Steak All in One. Our Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked.

Boneless Sirloin Steaks $22.00
Our Sirloin Steaks are great for grilling and to serve as a London Broil. All they need is a little salt and pepper after cooking. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Filet Mignon Roast $109.00
Serves 4-5. 3 to 3 – 1/2 lb. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Filet Mignon Roast $109.00
Serves 4-5. 3 to 3 – 1/2 lb. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Italian Garlic Pepper $7.99
Coarse ground black pepper, garlic, and selected spices create a he-man flavor sensation. Neither of the two main ingredients is overwhelming but share the spotlight. Italian Garlic Pepper is extremely versatile. As a rub – Sprinkle on beef, pork, lamb, or poultry, nothing else is needed to ensure that the center of the plates the star of the meal. As an ingredient – Adds depth and character to soups, gravies, turkey burgers, meatloaf seafood, and garlic bread.

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