Fairway Foodie Butcher Shop clips

• Great Grilling Cuts of Meat
  Master Butcher Ray Venezia talks about and provides cooking tips for two perfect pieces of meat -- hanger steak and the country style spare rib -- to make for Labor Day, or anytime you get the grill going.
• Tackling & Cutting a Hindquarter
  In this remarkable video, Fairway's master butcher Ray Venezia cuts a 150 pound hindquarter into pieces. The hindquarter produces more tender cuts of beef than the forequarter such as the round, loin and the flank. This is a must watch video.
• Want to Save a Few Bucks on Meat? Here's how.
  In this video, Master Butcher Ray Venezia explains how it can be more economical to buy larger meats and utilize the butcher to cut it free of charge into smaller cuts.
• The Art of Turkey Carving
  Grab a turkey, knife and platter, and follow along as master butcher Ray Venezia takes turkey carving to a whole new level. Warning: watching this video will make you hungry.
• Simple Burger Tips
  No well-done burgers for Fairway executive chef Mitchel London. He likes his burgers medium rare with a dash of salt, a good slice of tomato and a toasted bun. Get all the tips to a great burger from this great chef!
• Organic Obe Beef Imported from Australia
  Fairway Market was among the first U.S. supermarkets to begin importing organic Obe beef over 10 years ago. Meat director Ray Venezia explains what makes Obe beef so delicious and healthy.
• Anatomy of Beef
  We all lover Porterhouse steaks; they're bigger than other cuts and so tender and tasty when cooked on the grill. But, have you ever wondered, or rather seen a butcher actually cut Porterhouse steaks right from the sirloin? Here's your chance.
• Leg of Lamb Easter Feast
  A dinner featuring lamb has long been the tradition for many at Easter, but carving a bone-in leg of lamb really takes some knife skills. In this clip, Master Butcher Ray Venezia shows you how's it done by the pros.
• Lean Beef on the Grill
  What are the best grilling steaks? Master butcher Ray Venezia recommends sticking with top round london broil, shell steaks and sirloins. And remember, these cuts are already lean so make sure to slow cook them so the juices and flavors stay in.
• Pickin' the Perfect Brisket
  In the U.S. Brisket is a common holiday dish. It's easy to make, can serve a big group of people and the flavor is tough to beat when it's cooked nice and slow. Check out master butcher Ray Venezia and his tips to pick the perfect brisket for your next holiday dinner.
• Turkey Picking Tips
  Turkey is a popular holiday dinner, especially at Thanksgiving. But, not all turkeys were created equal and choosing the right turkey for your holiday dinner takes experience. Get tips in this video from Fairway master butcher Ray Venezia.
• Succulent & Saucy Ribs
  Ribs are quite possibly the messiest and tastiest food there is and are very popular among foodies and barbeue enthusiasts. Whether you prefer spare ribs or baby back ribs these tips from master butcher Ray Venezia will come in handy.
• Short Ribs from the Chuck
  At Fairway we cut our short ribs from the chuck rather than from the ribs. Want to know why? Check out this video with master butcher Ray Venezia as he explains and provides some great tips.
• Valentine's Day Dinner
  Celebrate Valentine's Day with one of these two hearty dinner ideas. Both fit within a $30 budget and can be made quickly with a side of green beans or potatoes.
• Preparing a Pork Crown Roast
  Pork crown roasts look so impressive when served at holiday gatherings that your guests will be oohing and aahing before they even take a bite. Check out Fairway's master butcher Ray Venezia as he prepares a juicy crown roast of his own.
• How to Truss a Chicken
  Fairway Executive Chef Mitchel London dishes out the simple steps for trussing a chicken. Tying up a bird for roasting has never been easier, when it’s done Mitchel’s way.

Recipes

Check out all of our delicious meat recipes