The Butcher @ Violantes

Our butchers bring years of experience and are among the best trained in the industry. Their expertise, professionalism, and friendly demeanor create an atmosphere where customers feel they're interacting with family and friends.

Below, you'll find comprehensive charts outlining all the cuts we provide. While most cuts are typically in stock, with deliveries multiple times a week, any cut is just a few days away from your table.

Violantes proudly uses Chairmans Reserve Angus Beef. Chairmans Reserve is some of the highest quality available on the market.

Beef Cuts

FROM THE CHUCK

BREAKDOWN OF THE CUTS THAT WE GET FROM THE CHUCK

TERES MAJOR

Teres major, also known as Jersey Tender, is a delicious and affordable cut that offers a premium dining experience. This petite filet from the shoulder is delicate, juicy, and sure to impress your guests.

CHUCK ROAST

The classic pot roast, tender juicy packed with flavor. Best with slow roasting or braising.

CHUCK SHORT RIB

Our expert butchers can prepare it in a variety of ways, from an English cut that's perfect for braising to thin slices across the bone, known as flanken or Korean Style, that are ideal for grilling.

FLAT IRON STEAK

Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak. Tender and juicy, this cut can be as enjoyable as tenderloin

7 BONE CHUCK STEAK

This cut of meat is known for its rich flavor and is easily recognizable by the bone that is shaped like the number seven. It's perfect for braising, which will result in a tender and juicy roast that will impress your guests.

BLADE STEAK

Crosscut of the flat iron steak, this steak is great for grilling. Its very tender but with a strip of connective tissue that runs through the middle.

CUTS FROM THE
BRISKET, FORESHANK & FLANK

CUTS FROM THE UNDER BELLY

BRISKET

Brisket is taken from the breast plate of the steer; it is a tough cut of meat that is best eaten when slow cooked or braised. Used for corned beef, pastrami and even pot roast.

FORESHANK

Extremely tough cut from the front legs. Yet when cooked slow and low the connective tissue breakdown and the muscle fibers become fork tender. Great for osso bucco or stew.

FLANK STEAK

Versatile cut that is great marinated and cooked over high heat. Used for London broil and pepper steak.

SKIRT STEAK

Skirt Steak has two cuts the inside and the outside skirt. Both are heavily marbled and have a great bold taste. Best cooked on the grill or pan seared.

RIB

THE RIB SECTION HOLDS ONE OF THE MOST DESIRABLE CUTS

TOMAHAWK

A showpiece, beautiful rib eye steak, with the long rib bone still attached.

BACKRIBS

Nothing goes to waste, and the back ribs are a very special treat. Great baked or BBQed these tender juicy ribs are always a hit

BONE-IN RIB EYE

Bone in ribeye is always a delightful treat. If the bone is frenched then the steak is usually called a cowboy steak.

BONELESS RIBEYE

Remove the bone and there you have the boneless ribeye, can be cut thin to pan sear or as thick as you would like.

RIB ROAST

Rib Roasts can be with or without the bone. Once trimmed and tied its ready for the oven and impatiently waiting guests.

SHORTLOIN & SIRLOIN

SHORTLOIN IN COMPRISED OF THE NY STRIP AND TENDERLOIN

NY STRIP

As we work down the ribeye we end up with the striploin, its often referred to as NY Strip or sirloin it also makes up half of the T-Bone and Porter house.

TENDERLOIN

With the Tenderloin off the bone, we find the ultimate in tenderness. The tenderloin roast, filet mignon the holy grail of meat.

T- Bone

Then the NY strip is still attached to the bone and the tenderloin starts, we get the T-Bone Steak.

Filet Mignon

Cutting the tenderloin into medallions, we find ourselves eating a tender juicy steak with next to no fat yet packed with bold beefy flavor.

Item Title

Still working our way down the loin we wind up at the Porter house, the difference from the T- bone, is the size of the filet.

SIRLOIN

The end of the loin. A tender lean cut that can be sliced into steaks, stews, strips and even roasts. Very versatile cut and inexpensive.

PICANHA

Known as the sirloin cap, this is a delightful steak that is well known in Brazil. The Picanha has a thick fat cap, which gives this steak its juiciness while cooking.

CUTS FROM THE ROUND

THE LARGEST SECTION OF THE STEER

TOP ROUND

Top round is utilized in many ways, from london broils to minute and cube steaks to pepper steak and so on... Roast it whole for a beautiful Roast Beef. This cut is lean and full of flavor.

HIND SHANK

The larger of the two shanks, excellent for osso bucco or for stew. Slow and low makes this cut delicious

EYE ROUND

The eye round can be used a roast for the oven, seared and braised on the stove or even cut into steaks that can be cooked with high heat.

BEEF STEW

Beef cubes, cut from almost anywhere on the steer, beef cubes can be used for stews, kabobs or seared and added to rice.

BOTTOM ROUND

A tougher cut, lean and inexpensive. Great for pot roast and stews.

BEEF STRIPS

Pepper steak or fajitas can be made using this simple cut. Can be made from almost any muscle depending on how much you would want to spend.

Tender, juicy and cut to order. Violantes prides itself on which pork products we supply, and Hatfield pork products have been a staple for us for over 50 years.

Pork Cuts

All cuts are customized to order. What does this mean? Violantes tailors each piece of meat to meet our customers' specific preferences. We prioritize attention to detail, ensuring that the foundation of your dish is perfect, and that's why can count on us for your preparation needs.

Bone-In Rib Chops

The classic pork chop on the bone.

Cut any thickness, double cut or butterflied for stuffing.

Frenched Rib Roast

Frenching or exposing the rib bone makes this roast a centerpiece that guests will absolutely love.

Loin Pork Chop

The Porterhouse of Pork. This chop delivers more meat than bone. Small T-Shaped bone separates the loin from the tenderloin.

Boneless Loin Roast

Either trimmed and tied or butterflied and rolled, the boneless loin can be made into almost any roast.

Boneless Pork Chop

Sliced thin and called a pork cutlet or sliced thicker and called a boneless pork chop. If the bone gets in your way, this is what you are looking for.

Crown Roast

Royalty await!

Frenched bone-in loin expertly formed into a crown. Almost to pretty to cut into.

Stuffed Loin

Limitless is the only way to explain a stuffed loin of pork. The culinary combination are endless to meet the pickiest of eaters

Fresh Ham

The hind leg, fresh hams are juicy and large enough to feed and army. This cut can be slow roasted, smoked or stuffed.

Slab Ribs

Slab ribs are cut away from the belly, offering a generous amount of meat that easily falls off the bone when cooked slowly low temperatures. They are also fantastic when smoked or grilled on the BBQ.

Tenderloin

The pork filet mignon, extremely tender and versatile. Can be roasted whole, made into medallions, cubed or sliced.

Shank (Osso Bucco)

Call it a Pork Shank or Pork Osso Bucco. Cooked slow and low, you will call it delicious!

Pernil (front shoulder)

Front shoulder with skin on. Slow roasted is the only way to go.

Baby Back Ribs

Baby back ribs are smaller than slab ribs and are cut from the loin, featuring incredibly tender meat between each bone.

Sausage

Violantes homemade sausage.

Made fresh daily, same recipe for over 50 years. Whether its Sweet, Hot or filled with fresh accoutrements. You will absolutely love it.

Pork Belly

Smoke it and call it Bacon.

Roll it and call it Pancetta

Cube and fry it and call it Chicharron.

Pork belly is versatile and delicious

Boston Butt

Known as a Boston Butt or pork shoulder butt, this piece is utilized for many different cut including pulled pork, country ribs, pork cubes and ground pork for sausage.

Country Ribs

These cuts, derived from the Boston butt, are often mistaken for ribs, although they aren't true ribs. They feature a small bone and offer tender, juicy meat, making them perfect for slow roasting.

Neck Bones

Neck bones have long been a key ingredient in Sunday sauce, also known as meat gravy, in Italian households. They contribute rich flavor and are surprisingly meaty, despite being primarily composed of bones.

Poultry

Violantes is renowned for its poultry offerings. Their chicken cutlets are sliced ultra-thin and pounded for a superior dining experience. They also provide tender young whole chickens, jumbo party wings, and freshly made chicken or turkey sausage available daily.

At Violantes, all poultry is 100% antibiotic-free, hormone-free, and exclusively vegetarian-fed, raised humanely on family farms.