In the Press

Want to master the art of cooking lamb? It starts with choosing the right cut for your dish. Lamb is a high-quality meat choice with rich flavor and tenderness, and is a viable alternative to beef. However, many are hesitant to experience lamb's unique flavor simply because they don't know how to select and prepare lamb properly. That's what Piccinini Bros, our century-old butcher shop in New York City, is here for! We can help you choose the proper lamb cut, which makes prep and serving easy. Below, we share what you need to know about the most common lamb cuts and how to select the best one for your desired dish.

You’ve probably prepared veal cutlets at home before, but what about other types of veal? Veal is an intensely tender meat made from young calves that are typically less than a year old. Veal has a much more tender texture and delicate flavor than mature beef, making it an excellent option for a wide variety of Mediterranean, Italian, and French recipes. However, how do you pick the proper cut for your next dish? Below, we break down the most popular veal cuts, their flavor profiles, and the types of dishes you can make with them.

You know your go-to beef cuts and the NYC butcher shop where you love to get your meat. However, how much do you really know about how your beef is raised and how that impacts quality and flavor? Beef cattle have two primary diets: grass or grain. Learn more about the differences between grass-fed and grain-fed beef and how it affects the quality of your beef below:

Is dry-aged wagyu a match made in meat heaven, or just a passing flavor of the week?

We've already discussed the benefits of dry-aging beef and how wagyu cuts like brisket enhance meat flavor. However, what about the cost? Is dry-aged wagyu worth it? Hint: yes, it is! The extended aging process intensifies the flavor and tenderizes the meat, making it a culinary masterpiece that will leave your taste buds begging for more. Learn more about why dry-aged wagyu is worth the cost below:

You selected your brisket in NYC from a reputable butcher shop like Piccinini Bros. You followed a tasty brisket recipe line by line, ensuring deliciously tender meat. Your brisket has been cooked to perfection. Now, it's the moment of truth: time to add the slice and serve your homemade brisket. Slicing your brisket is a dedicated art form; doing it correctly ensures you can taste all the hard work you put into prepping your brisket.

For a chicken to be certified organic by the USDA, the farms where the chickens are raised must adhere to strict guidelines to ensure no pesticides are used on the property. The chicken feed must also not contain pesticides or GMOs. Nearly all organic chicken is also free-range chicken—but not all free-range chickens are organic.

With dozens of beef cuts to choose from, it’s hard to know which piece is best for your dish. Once they find a cut that they like, many home cooks stick to what they know rather than trying something new and running the risk of under- or overcooking it.

Learn the difference between dry and wet-aged beef, along with the different prep methods and benefits of each type of beef aging technique. 

Do you feel like something is missing when you visit your local grocery store’s meat section? Do you spend a ton of time selecting the best looking package that doesn’t appear to be artificially dyed or altered while providing the best value?

Does the thought of overcooking veal keep you from adding it to your next dinner party menu? You've come to the right place.