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Each Week, Aaron Weiss, the President of Weiss Meats, answers questions sent in by our customers in our newsletter. Below is an archive of these questions and answers.

Submit your own questions for Aaron to: askaaron@weissmeats.com

THIS WEEK'S QUESTION:

Q: What is the recipe for your seafood salad? ...tried others and online and it's not the same.

A: Well, that's a secret really. We work hard to get just the right taste for our in store products, and I'm sure you can understand that we can't give out the special recipes that make ours taste better than Brand X.

The fact that you asked for it is a huge compliment though, so thank you for that!

The recipe was actually created by Mike Stehney, one of our long time employees, and Mike retired last year leaving the recipe to just a few of us.

What I can tell you is that it's made fresh every day and we almost always sell that day's batch long before the end of the day - you're not the only one that loves it!

I can also tell you that the main ingredient is a great imitation crab meat that we sell in our store in 2 1/2 lb packages. You're welcome to buy a package or two and experiment if you like.

PRIOR WEEK'S QUESTIONS:

Q: Hi Aaron - Are there any other uses for boil plate other than for making stock?

A: For the benefit of those that don't know what "Plate" is, I'll start with that.

As you can see in the image above, the plate is just below the ribs and includes the short ribs and skirt steak (see last week's newsletter here for a tasty skirt steak recipe). The boil plate also comes from this section and these days, is boned out and used for ground meat. So, in answer to the original question, there isn't much that's done with Boil Plate - most often it's ground. Cuts from, this section makes great stock and braises really well.

This week I had two great questions:

#1 Q: How do I cook a whole beef filet ?

A: Many people have these cut in sections for the famous Filet Mignon Medallion, but there are a number of great ways to cook an entire filet "roast-style." The main thing to keep in mind with a filet is that it is very lean so they are best served no more than medium rare, and many people prefer rare. We have a recipe for this on our recipe page that you might enjoy. You can find it on our site here.

#2 Q: Hi Aaron, I'm Walt. Long time listener first time caller, LOL. What is the best simple marinade for steaks?

A: Hi Walt.  Thanks for the question. I have to admit that when it comes to a good steak, I'm a bit of a purist. Aside from salt and pepper, or perhaps a good Montreal steak rub, I don't do much to them other than grill and consume. If you're looking for super simple, Teriyaki sauce is good, but there is another that's pretty simple if you're looking for something a bit different and don't mind mixing up a few things - Hawaiian Marinade. Not only is it simple, but it's very tasty. You can find the recipe on our site here. 

Happy eating!

Q: Hi Aaron. I'm trying to eat more chicken this year. My mom was a master when it came to cooking chicken, but when I cook it, it always seems to get dried out. Any tips for cooking moister chicken?

A: Chicken can be tricky. It's a very lean meat so it can go from perfect to dried out very quickly. There are many ways to cook chicken, and it can take some trial and error to get it just right, but here are a few ways that should ensure a moist result. One Note: The USDA recommends a final internal serving temperature of 165 for chicken, just remember that all meat will continue to coast to its final temperature once taken off of heat. I like to check it before and after taking it off of the heat. If you let a chicken breast get to its final temperature while it's cooking, it will end up overcooked.

1. Brine rather than marinate. Brining pulls flavor and moisture into the chicken. It's a popular method for turkey at Thanksgiving, but can work great for chicken breasts as well. A simple brine would be 3 Tbsp. each of salt and sugar dissolved in 4 cups of water. Chill for an hour or so, then add 4 boneless breasts and brine overnight. For more flavor you can substitute lemon juice for some of the water, and add some herbs and spices like pepper, rosemary and thyme.

2. Cook wrapped in foil or parchment. You can add some lemon slices and your favorite herbs and spices for flavor and seal the breasts in foil - or staple closed in parchment - to keep in the steam. Then bake at 425 degrees for 15 - 30 minutes (depending on quantity).

3. Poach 'em. Put your chicken breasts in a baking dish in a cold oven with some lemon slices, and the herbs and spices of your choice, and turn it to 400 degrees. Then bring 3 cups of water and 1 cup of a good white wine ("Never cook with a wine you wouldn't drink," they say.) to a boil on your stove top. If you time it right, your oven will hit 400 degrees by the time you have a good boil going. Once this happens, open the oven, pour the boiling liquid over the chicken and cover. Bake for another 20 - 30 minutes, or until chicken reaches an internal temperature of 155 degrees, then remove. Let it rest in the baking dish until it reaches 165 degrees.

There are many other ways to cook it of course, but even the beginner can get a moist chicken breast with one of these methods. Happy eating!

Q: What is a Chuck Eye Roast?

A: The chuck is the section that stretches from the neck to the shoulder of the cow. It is also sometimes called  boneless chuck filet, boneless chuck roll, or simply "pot roast." This is a great cut, full of rich beefy flavor and perfect when cooked slow and moist. A crockpot would be perfect! Check our weekly newsletter for two great recipes this week!

Q: What is the best section to use to make pork cube steaks?

A: A great section to use for pork cube steaks is the pork butt roast. Despite what the name may lead you to think, this cut actually comes from the shoulder and has a lot of great flavor. We are always happy to slice it into cube steaks for you. Of course, you could use leaner cuts like the pork sirloin, but for this application, cube steaks cut from the butt will give you a richer flavor.

Q: Hi Aaron! I was recently thinking about bacon (I think about bacon a lot, LOL), and I was wondering if you think it's better to fry it or microwave it to get the best flavor.

A: Bacon is delicious isn't it? I think that the best way to cook your bacon is actually to bake it. You get the most control over the temperature, the fat drains off, and you can cook a lot at one time. Take a look at this link for a great method.

Q: Aaron, what cut is a London Broil? I've heard different things and I'm a bit confused.

A: This is a great question, and it's not surprising that this causes confusion for many people.

Why? Well, over the years, the term "London Broil" has come to mean different things in common usage - from the cut used to even the style of cooking it. In the original usage of the term, London Broil actually refers to a cooking method rather than a specific cut.

The Cut: Traditionally the cut that was used for making London Broil was a flank steak, but over the years, many people have become accustomed to using a thicker cut from the round - commonly a top-round steak. Both flank steaks and top-rounds can be tough if not cooked properly, but they are both lean and very flavorful.

The Preparation: There are two ways to prepare London Broil, the traditional method of braising, and the way that many have learned to do it: broiling. many chefs feel that braising is the best method to use since it transforms the meat into something amazingly tender and rich with flavor. To properly braise, you start by grilling or broiling the meat (dry cooking) which sears and browns the outside (this adds flavor and seals in the juices), then you finish by cooking it slow on low heat in a flavorful liquid of your choice (wet cooking). However, you can also marinate overnight and then just broil or grill the meat until it is medium rare to medium. If you choose this method, be careful not to overcook the meat and to rest it under foil for 15 minutes after cooking. Once properly rested, slice it thin across the grain before serving.

Q: Hi Aaron, sometimes when I thaw out ground meat, I notice that it's pink outside, but brown in the middle. Is this a problem?

A: This has to do with oxygen. In steaks and roasts, you'll often see that the outer color is bright red and the inside is more of a purple color. This happens because oxygen can't reach the inside of the cut and allow the meat to turn bright red. With ground beef, air and oxygen mix with the beef during grinding process resulting in a red or pink color throughout, but as oxygen depletes from the inside, it causes the meat to turn brown. Since we add no artificial coloring to our ground beef, you'll likely see the true inner color (brownish). As you mix the beef together and air enters the meat, it will usually turn the same reddish color as the surface.

Q: How is pork graded? I know what Choice and Prime are for beef, but what do they call it when it's pork?

A: Interestingly, Pork is not Graded by the USDA. Now, that doesn't mean that it's not inspected for safety, but there isn't any equivalent "grade" to the way beef is graded. There are different classifications for the amount of fat on the back of the last rib, which ranges from US1 (most lean) to US4 (least lean),and just tells butchers how much lean meat they can expect to get when cutting. Of course, that's not really major issue, since almost all pork sold in the United States is US1.

The other way that pork can be classified is by size and gender: barrow, gilt, sow, stag, and boar. Barrow and Gilt are the male and female animals raised for producing the vast majority of pork you purchase in stores. Sows and Boars are raised for breeding, and can weigh between 300 and 700 pounds. Finally, a stag is a castrated male that can weigh up to 700 lbs. Sows, boars, and stags all have darker meat and are not often sold unless specifically looked for. You can find the USDA report on this topic here.

Q: Oh wonderful wizard of beef-cookery. How do I make a nice sized, thick hamburger patty that won't shrivel up into a meatball?!

A: A wizard, huh? While I may not be Harry Potter, I'll try my best to answer. First, thanks for your question. I think that many people experience this issue.

Burgers take on the infamous "meatball shape" due to the fact that the muscle tissue shrinks during cooking. You don't typically see this in a steak since the meat is a single piece, but with ground beef (or any ground meats) this can be a problem. Another factor that can contribute is using a very lean mix of beef . Lean can be used, and still can give you a great final burger, but it has a tendency to "buckle" unless you cook slowly.

Here are some tips to help keep your burgers flatter:

1) Use an 80/20 mix (for leaner burgers - if that's what you like - the following tips should still help).
2) Form your patties at cold temperatures, packing tightly, and refrigerate until just before use. Some people even use frozen and put them right on the grill like that - they just require a bit more time to cook.
3) Make a small depression - or even a small hole - in the center of your patties, the meat will spring back and fill in during cooking.
4) Don't grill or fry burgers at high temperatures. Instead cook them slowly so that they have time to heat through properly.
5) Most cooks advise serving your burgers no more done than medium and consider medium rare to be the best.

The main caution is not to smash them with a spatula. This would seem to keep them flatter, but you're actually squeezing out the juices (which is where the flavor comes from), which can force the meat to "rebound" during cooking. This also results in dry meat.

Hopefully that helps.  If you have any further questions, please let us know. Also, let me know how your next batch of burgers turns out.

Q: Hi Aaron, Can you marinate fish? If so, what's the best way?

A: Yes, you can marinate fish, and for some types of fish this can add a new dimension of flavor and make it even more tender and moist. The only caution I have is that it's best not to do it for longer than about 30 minutes or so, otherwise the fish will start to take on a "fishy odor," and no one likes that. Click here for a step by step on eHow that looks pretty tasty.

Q: Hi Aaron, How may days can either beef or pork steaks stay in refrigerated before no longer being suitable for freezing?  I have a vacuum sealer its recommended that meat be pre-frozen for about an hour or so before sealing.  Unfortunately, I usually very little room to pre-freeze my cuts of meat.  As a result I've been limiting my purchases only to what I can comfortably seal within 2-3 days. Thanks for your help.

A: Food safety is important, so this is a great question. Many of our customers make a "monthly meat run," taking advantage of our specials, and preparing meat for the freezer can be time consuming when you make a large purchase. So, you're not alone in using your refrigerator as a "holding zone" until you can get everything ready. First, I wanted to let you know that we are always happy to pre-freeze your fresh meat purchase for you if you pre-order. You can submit your order on our contact page in the "Comment/Question" area or by calling us. Just let us know exactly what you'd like and how you'd like it cut, and if you want certain items (or all of your items) frozen; we will be happy to wrap and freeze them for you so that they are already frozen when you're ready to pick them up. If you prefer to freeze your items yourself, the typical safe time to hold items in your refrigerator before freezing are as follows per the USDA: Fresh Cut steaks, chops, roasts (Beef, Veal, Lamb, and Pork): 3-5 days; Ground Meat, Ground Poultry, and Stew Meat: 1-2 days; Fresh Poultry (whole or in parts): 1-2 days. Here is the full chart.

Q: Hey Aaron, Have you ever heard of a spatchcocked chicken? What does that mean? I overheard someone saying that they always spatchcock their chicken before they grill it and I was curious how to do it.

A: A spatchcocked chicken is just a whole chicken that has had the backbone removed, the keel bone cut out, and been flattened. Essentially it's an entire chicken that has been butterflied. The benefit of this method is that the chicken takes much less time to cook, meaning it doesn't have time to dry out, so the entire bird remains moist and flavorful. It's a great method to use on the grill, but would work nicely in an oven. As to the origin of the term (and possibly the cooking method), it's been around since the 1800's and seems to have been first used in Ireland.

We can spatchcock a chicken for you if you like - just let your meatcutter know.

Q: Hey Aaron, Which cuts of beef are best for making Jerky?

A: The main thing to consider when making Jerky is to pick a lean cut of beef. Fat will go rancid when preserving beef by drying it, so top round steak, flank steak and rump roast are the top picks. Just be sure to let us know you're using it for jerky so we can cut it thin for you and remove the fat.

Q: My question is about steak knives. I'm getting ready to buy a new set and wanted to know if it's worth buying the really expensive ones?

A: While having good knives in your kitchen is important, and the safest knife is a sharp knife, spending a bundle on steak knives isn't really necessary.

It all depends on what you want of course. You can get expensive, smooth bladed steak knives that cut in a gliding motion, but these also need to be sharpened before each use. Or, you can get less expensive serrated knives that will tend to keep their edge longer and don't require sharpening before each use. Serrated knives work like saws, with points and scallops. When you cut meat on your plate, you're dragging it across a ceramic surface that is harder than steel, which quickly dulls the blade. The reason (for steak knives at least) that less expensive serrated knives can last longer is that the scalloped portions of the knife blade are protected from contact with your plate. Obviously, you want to be sure that your knife is sturdy and isn't going to break in your hand when you're bearing down on a thick chop or steak, but you can still get long life and good performance from a lower grade steak knife.

When it comes to the rest of the knives in your kitchen, it's best to opt for a better grade knife, but for steak knives, you will likely be fine with the less expensive variety.

Q: Hi, Aaron. I was looking for some tips on grilling salmon. Do you have any advice?

A: The main problem most people have with cooking salmon on the grill is having it fall apart, and/or having it get stuck to the grill. There's a great video on YouTube that demonstrates it perfectly. This method will work with or without the skin on the steak/fillet. Two main things that you can do to prevent these issues are: using non-stick spray, and getting the grill very hot. Just be sure to be very careful when spraying a grill with an open flame, standing well back from the grill, and be sure not to turn your fish early, or overcook it. Here is the video.

Q: Hi, Here's my question: How do you make a good beef stock from scratch? I've been told that you should use beef bones, but I never seem to get good flavor when I boil them with water. Am I missing something?

A: There is a trick to getting a really rich flavor for your stock. Making stock is a great way to save money and control the salt content. The cubes and pastes you can buy are really expensive and they have a TON of salt in them. They're fine in a pinch, but making your own is pretty easy, a lot healthier and you can't beat the flavor. It's also a good weekend activity that you can have going on while you're doing other things.

So, what's the trick? Roast the bones in an oven on low heat for a few hours. Roasting causes what is called the Maillard reaction. It's browning caused when sugars reduce and react with enzymes, and is similar to caramelization. It's why bread turns brown when baked, and why meat cooked in your oven gets more brown than when it's boiled. The important thing is that it yields a LOT of great flavor, which means if you roast the bones first, you'll get a much better stock. Here's the basic recipe, but you can always experiment with it as you like (I'm guessing you're making enough to freeze for future use):

1) Gather about 6 pounds beef soup bones and a 1/2 cup water, and then cut up: 1 large onion, 3 large carrots, 2 stalks celery - including some leaves (good flavor in the leaves), 8 whole black peppercorns, a head of garlic, and a few sprigs of fresh parsley. You can save these things when you're chopping vegetables, by the way. If you toss them in a ziptop back in your freezer, you can accumulate a lot of this just from preparing meals throughout the month.

2) Toss the lot of it into a shallow uncovered roasting pan (with the bones on top of the vegetables), put it in an oven set to about 250 or 275 degrees, and roast for about 3 - 4 hours, turning the bones about every hour or so - just keep an eye on the liquid levels.

3) Pour off the fat that renders out and transfer everything to a stockpot, then add in about 12 cups of water and simmer, covered, for 5 hours or so.

4) When you're done, throw out the bones and vegetables, then cool and strain for freezing. If you want a really clear broth, after you strain it the first time, just add in an egg white, a little cold water, and the eggshell (crushed) and re-strain again through cheesecloth - this will grab almost all of the small bits in the broth.

Q: Hi Aaron, I was wondering how you would go about grilling a Turkey. Usually we only have them in the oven for holidays, but I keep wanting to try grilling one now that the weather is good.

A: Great question. You're right, most people only think of turkey as a Thanksgiving or other holiday meal, but a slow grilled turkey is something special.

There are a few things to keep in mind before you throw the turkey on the grill. First, you'll want to be sure to have extra fuel or charcoal (depending on which type of grill you're going to use). Gas is easier for the long slow cooking that the turkey will need (it takes just as much time to grill as oven cooking), but either method will work. Second, think about flavor. Two ways to get the most flavor are to brine the turkey first and use hardwood chips (apple, oak, or mesquite are good for turkey) to impart a great smokey flavor that you just can't get from oven cooking (well, you could, but your kitchen would be really smokey). Brining your turkey is very important to make sure it stays moist during grilling and is a nice way to impart some extra flavor as well. Third, don't get too big of a turkey. About 10 - 12 lbs is best for grilling - any bigger and you could burn the outside before the inside is cooked. Lastly, be sure to fully thaw your turkey in the refrigerator before cooking. This takes about 24 hours per 5 lbs., so plan ahead. NEVER THAW A TURKEY AT ROOM TEMPERATURE.

I'd also recommend getting an oven thermometer to hang in your grill if you don't have a model with a temperature gauge on the lid. You'll be shooting for around 325 degrees during the entire grilling process (another reason that gas is easier), and a final internal temperature of 165 degrees (which takes around 2 hours or more, turning the bird every 30 minutes if you don't have a rotiserie for your grill). Turkey increases in temperature at about 10 degrees per 15 minutes, so if your first reading is 145 degrees, you'll wait about 30 minutes before checking again.

Follow these few tips and your bird should come out great. The only warning to keep in mind is that it's so good grilled, you might end up out in the snow making your holiday turkey that way too!

Q: I really like the Weiss Hamburger patties. Do you grind your own beef?

A: Yes, we do. We carry pre-made patties and ground meat in many varieties, but we also grind on-site as well. Being able to grind meat at the local store level requires special sanitation procedures and inspections, and many larger stores don't bother with it. In-store grinding also allows us to be very selective of which cuts go into our mix, ensuring a superior product. We've had many compliments on the flavor and freshness of our ground beef, so we enjoy being able to offer our brand to our customers.

Q: What makes Weiss Meats unique?

A: Probably the biggest thing is that we do our own butchering right on site. What that means is that our customers get the freshest meats possible and we're able to cut a lot of the overhead to keep our prices low. At most of the larger chains, the meat comes into a central location where its cut, packaged, and shipped out to the local stores. This allows the big chains to be cheap since they don't have to have trained meat cutters on site, but it also means that their products aren't as fresh as they could be.  Also, in a lot of local stores, the meat is cut and packaged for you before you even get there, so if you want a certain cut or thickness, you don't have that choice. Weiss' method allows us to give our customers a really fresh product, cut their meat to order, and still offer a price in line with the big chains.

Q: Can I order so that I don't have to wait in line so long?

A: Yes! We accept pre-orders from our customers via email and phone. You can send your order to shop@weissmeats.com or click on the contact page and use our contact form. You can also give us a call and let us know what you need and when you will be coming in to pick it up. In the next few months we will be looking to add a shopping cart feature to our website which will allow you to select from items on special or our entire inventory.

We can also special order many items not on our product list.

Q: What is a great cut of meat that most people don't know to ask for, and what is the best way to prepare it?

A: Beef brisket roast! Each brisket weighs about 6-8 lb and its a great and inexpensive cut of meat. To make it, preheat your oven to 350°. Lay the brisket in a deep pan, fat side up. Mix two packages of Lipton French Onion mix (dry) with 4 cups of water. Strain the onions out and discard, and pour the liquid over the brisket and into the pan. Make sure the water level in your pan is about 1/2 inch. Cover pan with foil and cook for 4 - 5 hours and uncover after 3 hours. Add in some chopped carrots and potatoes when there are about 2 hours left to cook. Make sure water level is maintained while cooking.

It also makes a great leftover dish. Save whatever juice and meat you have left over in the refrigerator. The next day, you'll slice the meat thin and make gravy from the left over juices. Prepare some mashed potatoes for a great hot roast beef dinner! It also makes great open faced roast beef sandwiches smothered with the gravy.

Q: What is a good product that most people don't think to pick up for Thanksgiving dinner?

A: Something that I think a lot of people really enjoy, is easy to prepare, but isn't a traditional item for Thanksgiving is shrimp. I think sometimes people are intimidated by cooking it. Obviously, you don't want to undercook it, so a lot of people overcook it and it ends up being rubbery and not very good - it's very easy to overcook your shrimp. Of course you can buy it pre-cooked from a lot of places, but and that's a very expensive option. Once you know how to prepare it, shrimp doesn't have to be a luxury item, and it makes a great snack before dinner while everyone is relaxing and hanging out.

If you'd like to pick some up to cook for your family dinner this year, just ask and we can give you some pointers to make sure it comes out great.

Q: I like Pork and was wondering, other than chops and bacon, what else is there?

A: Pork is just as versatile as beef and comes in a lot of different cuts. The word "chop" started to become popular in the late 1600's in the area in and around London, and described single serving sized portions of beef, pork, lamb, etc. Chop houses were becoming common there at that time, and served cuts from the ribs, loin and shoulder. In today's usage, chops are from lamb and pork, and individual portions from beef are "steaks." Other common applications for Pork are Canadian Bacon, Hams, Sausages, Roasts and much more!

Q: Hi, Aaron. Both my mother-in-law and I shop at your store, and often split up larger quantities. I mention this because I know we're both getting the same pork chops there and - I hate to admit it - hers are always juicier than mine are. Any tips on how to make mine juicier and more tender?

A: Great question! You're not alone on this. There are a few things that you can do to ensure your chops come out juicy and tender. First, don't trim excess fat prior to cooking - you can remove this later on your plate, or just before serving. Second, if you aren't breading your chops, be sure to sear both sides of your chops in a hot skillet - getting a nice golden crust on each side will help seal in the juices and provide great flavor. Next, be sure not to overcook the meat. There is a tendency to cook pork for too long which dries it out. Cooking time varies by thickness, but normally you'll cook them for about 35-40 minutes at 400 degrees. Use your meat thermometer to be sure they are cooked all the way through. Putting a little water at the bottom of your pan also helps to keep meat from drying out. Last and most important, let your meat rest for 4-5 minutes after taking them from the oven - this allows the juices to redistribute throughout the meat. If you slice into them to soon, the juices will flow out of the meat leaving them dry.

Q: I wanted to see how much your gift cards cost.

A: We sell our gift cards in any denomination you would like.  We will load the card with the dollar amount you choose, and they come with a nice "To and From" section that you can fill in. They make great gifts for anyone on your list that enjoys great quality meat. Many people give them out at office holiday parties or to that friend that is always hard to shop for.

Q: How do you age your beef?

A: We don't age our beef in the same way that some restaurants do. Our meat comes to us in 5 days or less from the time it is packed. Beef and pork comes to us in cryovac packages to preserve the freshness and flavor and will last up to 30 days in the original package when properly refrigerated.

Q: What's the best way to cook a Prime Rib Roast?

A: The most important thing is not to overcook it. We had a great Prime Rib Recipe come in this week from one of our readers. The easy to follow steps in the recipe should help you to ensure that your roast is tender and delicious, and is just the way you like it.

MORE TO COME...