TheThe Hamptons butcher goes to Brazil, Part: 1


There’s nothing  like getting off a plane, being able to breeze through customs and breathing in the warm air of your destination.

My flight from JFK took about 12 hour including flight and check in. This wasn’t my first time to Brazil and it won’t be the last.

Brazil is a magical place filled with warm people, a beautiful culture, and amazing food!

In my next two articles I will be going over a popular style of restaurant that’s​ filled with different cuts meat, and the other I will be writing about is a popular dish that’s the ” soul food ” of Brazil

Rodizio ( Churrascaria ) 

Is a restaurant that’s based around meat! You may have seen or heard of one before! If you love meat, than this is the place for you! Meats of all kinds is cooked on a giant skewers, while a waiter serves it to you. 

The meat is cooked over a fire pit and re-inserted to give the meat a nice char for each serving. 

Usually there is a buffet that serves other items such as salads, beans, fried bananas, and fried polenta.

Rodizio edikit,

In front of you there will be your typical utensils and a plate. After a few minutes you’re greeted by a server with a large spit of meat. You will notice either a ” block or sign ” that will have green on one side and red on the other.

If the block or sign has the red side up, the means the servers will stop coming over to you, but if the ” block or sign ” is green, then they’ll keep serving you meat. 

It’s the same principle as a ” traffic light ” green means ” go ” and red means ” stop!”

When you’re ready to try a piece of meat the server will come over to you and with a pair of tongs. Grab the meat with the tongs as the server cuts the meat off the spit.

It’s like a buffet of rotating meat with different for you to try.

There’s​ a bunch of different kinds of meat that will be served. Beef, pork, chicken and sometimes​ lamb. Each restaurant has thier own cuts that they serve. It’s usually adds up to 8 different cuts of meat to try. Portuguese sausage ( linguiça ) is also cooked over a fire pit and served. The sausage tastes​ great! 

Cuts of meat that you will be served are as followed.

Top round ( Beef )

Picanha – Sirloin tip  ( Beef )

Short ribs ( Beef )

Contra filet – strip steak ( beef )

Filet mignon (beef)

 Chicken breast ( chicken )

Chicken hearts ( chicken )

Whole chicken ( chicken ) 

What should you order ?
That’s entirely up to you! They’re alot of great cuts that are served! It’s up to you to pick them out! 
I prefer the linquiça , pork belly and the Picanha. I never pass up chicken hearts either. They’re a little chewy , but taste great. The linguiça, I like both plain and hot. The Picanha is the best cut of beef on the menu.

As far as drinks are concerned………. I recommend  …

For a non-acholic drink I would recommend guarana

As for acholic drinks skol and Bohemia are great beers for you to try. If you’re in mood for a cocktail, order a Caipirinha. I always will order one when im at a rodizio.

If you’re unable to go to Brazil, but would like to eat at a rodizio, don’t fret. They’re rodizio restaurants in most major cities.

Fogo de chào is popular Brazilian radizio restaurant chain in the united states.

If you want to try to bbq Brazilian style at home check out this kit click here. It’s​ a great kit and will impress your friends and will leave everyone with a happy stomach.

Thank you for reading this article! I hope you enjoyed it. Watch for ” The soul food of Brazil ” coming out soon! 

Stay tranquil,

The Hamptons butcher

Learn how to pick out all the TOP CUTS of beef like the HAMPTONS BUTCHER!

Have you ever been to a steak house and didn’t know what to get?

While shopping for meat in your local supermarket, have you ever had to ask an employee ” Is this a good steak “? 

In this article I will go over all the top cuts of beef and what they are.

Rib steak

My favorite cut of beef is ” The first cut rib steak ” from the loin side of the rib !

This is probably my favorite cut of beef out of the bunch! When they’re on sale, I will load up my freezer or buy a whole rib to dry age it.

 The rib comes from the part of the cow that connects to the shoulder on one side, and on the other, connects to the loin. My favorite cut of beef is ” the first cut rib steak” that is from the loin side ” ! 

 This piece has a lot of flavor and it’s very tender. A first cut of rib can be split into halfs, so you can get two steaks out of one rib. When rib steaks aren’t on sale they cost about 15$ lb, So try to load up on them when they’re on sale.

Boneless rib steaks 

  Boneless rib steaks can either come from the loin end, or from the chuck side of the rib ( As in the photo above ). The boneless rib steaks from the chuck side are called (club steaks) and the ones from the loin side are called ( rib eye steaks ). They’re both delicious and I couldn’t suggest you one from the other.

 If you don’t mind a little fat, than a club steak is for you. A rib eye steak has less fat, but it’s also rich in flavor!

Shell steak/Strip steaks

  Shell steak/strip steaks (ss/ss) comes from the short loin of a cow. The filet ( filet mignon ) is scooped off from the bottom of the bone of a shortloin and turns a Porterhouse into a ss/ss. The best cut of SS/SS is the cut that adjoins the loin to the rib ” The Delmonico cut”. If you want to show off ” The Hamptons butcher way “, ask for a Delmonico cut. This is the cut in the photo above. It’s a tender pieces of meat and little effort is needed to cut into it!

For more on SS/SS click here.

Boneless shell steak/strip steak

 Now you’re wondering why do I write both shell steak and strip steak? It’s because strip steak is a more common term used to discribe this cut. The term ” Shell steak ” is old school and it isn’t used as often to describe this cut of beef. Boneless SS/SS are easier to cut, due to the bone has been removed. This is a great cut of beef for people who have problems chewing.

  All the same rules apply when picking out a boneless SS/SS, as they do with a bone in SS/SS. Butchers will often cut them thinner, so be aware when cooking them. An average thickness is 1/2-1 inches thick.

 Filet Mignon

  Everyone knows filet Mignon is the cut most will eat at a fancy restaurant, wedding, or as some do in the Hamptons, ” feed it to thier dogs “. This cut is never recommend for a pet, but some of us demand the best for our animals.

 This cut is extremely tender. It’s best served medium-rare due to its tenderness. A Filet mignon comes from the inner cavity of the loin. A whole piece will wiegh about 5-6 lbs trimmed. If this cut intrests you, than when ordering one, ask for a Pismo cut. This is the piece that is closest to the hind quarter of a cow. A cut from the pismo part of the filet is a bigger piece than, from one in the middle of the loin.

 The cut from the middle of the loin is called a ” medallion “. There is no difference in taste, but just the size.


  The Porterhouse cut is a cut from the shortloin that is from the 1st four cut out of the loin and doesn’t have the bone showing. In-between each shortloin thier is spot where, when you cut through it, the bone won’t be visible. The shortloin is located between the rib and the hip of a cow.

A Porterhouse will be thicker in size than a T-bone. Porterhouse cuts can range from a 1 1/4 – 1 1/2 inches. A nice sized Porterhouse will wiegh about a 24 oz.


The T-bone is cut where the bone is exposed and it forms a ” T ” shape ( hence the name ). It’s the opposite side of the Porterhouse. A T-bone is a little smaller than the Porterhouse is. The T-bone starts after the first four cuts on the shortloin and will form a ” T ” after it’s cut.

A T-bone is a inch in width. This is due to how a short loin tapers towards the rib.

The photo above is a good example of what a good T-bone should look like!

 Sirloin steak

  The Sirloin steak is a cut that has a lot of flavor and is great cut of beef to serve your family. This cut comes from the hind quarter of a cow ( from the hip ) . It’s the most inexpensive cut of beef out the ones I have mentioned. The sirion also has the least amount of fat ( All the steaks I have mentioned have a higher fat content ). Sorry, but it’s the way it goes with the most disired cuts. 

  A single cut of sirion steak will weigh about 1 1/4-1 1/2 lbs. They often go on sale and when buying one, go with one that is cut from the center. There’s less grizel in the center of a Sirloin. Use the photo above as a reference.

If you enjoy eating steak and want try something different, click here. Farofa is a cassava mixture of toasted flour that’s served in Brazilian steakhouses and dinner tables that have steaks on them in South America. 

You simply dip a piece of your meat into it! After trying it, you never eat steak the same way again!

If you enjoyed this post, please like and share!

Stay tranquil, The Hamptons butcher

5 reasons why you should avoid store made ground meat and why you should ground your own!

Ground meat is a popular protein in many meals around the world. People will eat it weekly  “unless you’re a vegetarian”. Ranging from tacos to hamburgers, it’s a main component in most meals. In this post I will be going over 5 reasons why you should give up buying ground meat from a store and start grinding your own meat.

1. Not every meat department is honest!

There are meat departments out there with great people running them. Sometimes there are some that are not well run. When meat is over ordered it becomes old, and over produced. When this occurs, the ground beef might not be fresh and it will look old. In some cases, there are butchers who regrind old ground beef.

 (Above) is a package of “old ground beef”.

When ground beef is old, the bacteria count will go up and you can get sick from it.

You will be able to see the color of these packages and if they look old, or if the date is close to being expired, avoid it!

Always check the date on every package that you buy!

(Above) A tube of ground beef that is used to mix/suplament with ground beef.

2. Additives

( The USDA suggested ” A product that contains pink slime shouldn’t be consumed in large amounts due to it’s exposure to ammonia gas”.)

  In recent years, there has been alot of talk about supermarkets and fast food chains putting in additives into ground beef when they don’t have enough meat to grind. Pink slime, or (lean, finely textured beef) was in the public eye when ABC NEWS did a story called “pink slime. It was reported that, at the time, about 70 percent of the national supermarkets were using this method.

A additive like this will raise or lower the fat percentage that’s in ground beef. This filler was used in other beef products around the nation. The USDA stated “A product that contains pink slime shouldn’t be consumed in large amounts due to it’s exposure to ammonia gas”. The ammonia gas is used to kill off all the bacteria. The European Union has banned the consumption of pink slime and doesn’t see if it fit for human consumption!

I wonder what it would do us?

 (Above) A package of prepackaged organic ground beef.

3. Prepackaged ground meat

{There are alot of different brands of prepackaged meats and ground beef. I will be doing a experiment in the future with prepackaged meat to show how unnatural (map) prosses is.}

They range from the basic cuts of beef to the organic/grassfed cuts of beef. The packages will look red and inviting. They look great, but you might ask yourself, if the shelf life is so long, how does it look so fresh. Just like pink slime products, prepackaged meats go through a process that kills the bacteria in it.

Prepackaged meat under goes a process called gas packing. Gas packing (modified atomosphic packaging) or (MAP). In this process the air is taken out of the package and it’s replaced with a mixture of gasses. The gasses are a blend of oxygen, nitrogen, carbon monoxide and carbon dioxide. These blends of gasses help preserve the meat by killing the bacteria and preserving the meats color.

It’s unclear if this method is harmful or not, although USDA doesn’t require labels stating that a prepackaged meat product has undergone this process.

4.Because we have a little artisan in all of us!

A lot of you love to experiment with your food. Whether you smoke your meat or make your own pasta, humans feel more fulfilled, when we’re able to create! I have my own mix of cuts of beef that I use to make my own ground beef (that I will be sharing at the end of this article), but you can experiment with mixing different cuts of beef when you own a personal grinder.

You can grind different cut’s to create the ultimate burger, meatballs or meat loaf. Most cuts like Shoulder London broil and sirloin go on sale often “If you are lucky enough, you can even catch a good brisket sale”! When these cuts of beef go on sale they can be even cheaper than the price of ground beef in the store.

Chefs will do this often and people will easily pay 20$ a hamburger out of these cuts of beef.

You get high end quality for pennies on the dollar! 

Most personal grinders come with a sausage making attachment. You will be able to be a mad scientist and create your own sausages out of whatever you want.

5. Personal grinders are a great tool for hunters:

  If you’re a hunter than a personal grinder is perfect for you! You can grind any animal so it’s a no brainier. Whether it’s deer, turkey, or a boar it can be ground. I have a lot of friends that make their own burgers out of venison (deer meat).

(Here is a list below of grinders I recommend )

hand crank:

  Hand crank grinders are old school. Your grandparents probably had one and they might still have one. They can be a little tough to use, because they require mechanical effort. They are easy to clean and store away easily. Hand crank grinders are inexpensive and can cost less than 25$

If this is one you might be interest in click here

Midrange electric grinder:

Electric grinder are easy to use. They come with many attachments and are great for basic home use. I would recommend this for someone who is new to using a grinder. The one I suggest, here goes for 65$. It’s a good one and you will get alot use from this grinder.

If this interests you click here .

Higher end personal grinder:

Here is a top of the line personal grinder. For $220, you will have a greater grind volume than the other grinders that I have mentioned. It’s great if like doing things in bulk or if you process your own livestock.

If this type of grinder click here 

My secret mixture of beef to make ground beef out of is 33% Shoulder London broil, 33% Sirloin steak, and 33% brisket or 33% of a deckle”.

After eating this you will never buy store made ground beef again!

If you have any questions or insights about this post, leave a comment.

Thanks for your support,

The Hamptons butcher

Looking for something different for dinner? Try these 5 cuts of meat to excite your friends and family.

We all have come across the same question each day… “What’s for dinner?” or “what do you want to eat?”

Its annoying, and it’s a question we all can never seem to satisfy.

In this article I will go over different cuts of meat for you, and for your family to enjoy without feeling like they’re eating the same old thing!

Flat iron/chicken steak.

A Flank iron steak you might see out at a restaurant or you might have seen it on the shelf of your local supermarket. It’s one you have probably seen before, but you have never taken it home. It’s a delicious cut of beef that comes from the neck (chuck) of a cow. The flat iron steak is a thin Yiddish cut of beef. One steak will serve 2 people, but if you’re greedy like me you can eat the whole piece yourself.

A single package weighs less than a pound so it’s not really a big steak. It can be either grilled or cooked in a pan. Being thin it cooks fast, so cook it on a medium flame for 5 minutes on each side is all you need.

Flat iron steaks are cut horizontally, while the chicken steaks are cut virticaly. Both come from the same piece of meat but cut diffently.

Chicken steak

No! It doesn’t come from a Chicken! Chicken steaks are another great steak. Popular among central Americans, a chicken steak is something different that will be pleasing to your family. The chicken/flat iron steak are not that expensive. They both range from 4-6$ a pound. As with the flat iron steak, the chicken steak is easy to cook and should be either grilled or pan fried.

There is a membrane in this cut of meat that you will have to cut around. It is in the center of the steak (as in the photo above).

Skirt steak

This one of my personal favorites! The skirt steak comes from the inner wall of the rib cage. It’s a long ribbon of beef that is covered by a membrane. A butcher has to peel the membrane off to get to the skirt steak inside. I feel this preserves the meat and the fat that comes with it, that makes it taste so good.

The texture of the skirt steak is a little chewy but tender. A package of skirt steak will weigh about a 1 1/2-2 lbs . I feel a package will only serve two people. Skirt steak will shrink a little while its being cooked. Servings one medium rare is the only way to go. It’s a thin cut of beef, so keep your eye on it while you are cooking it. The best way to cook a skirt steak is either in a pan or on a grill. Six minutes on each side should be more than enough.

Sirloin tip steak

” I feel it’s one of the best cuts of beef ”

The Sirloin tip steak is a very uncommon cut of beef. I feel it’s one of the best cuts of beef! It’s extremely tender with a lot of grain, and with a great balance of fat.

This cut comes from the the top cap of the Sirloin. It has a nice layer of fat that I believe is what gives it, it’s amazing flavor.

Sirloin tip steak costs between 6$ to 9$ a pound. A pound will usually net 4 steaks, while a whole cap with net about 8. I would say a 1 1/2 pounds will feed a family of 3.

The best way to cook a Sirloin tip steak is on the grill. You can also cook them in a pan or cut it into small pieces and make beef stroganoff out of them.


Oxtails are a great meal on a winter’s day. If you enjoy a hardy soup with a great broth, this is your ticket!

It goes well with all vegetables. If you cook it in a pot or crock pot, it’s all the same. If you don’t own one, click here . For under 25$ there is no reason why you shouldn’t.

There’s a lot of health benefits from oxtails. Cultures from around the world regard them highly. Oxtails are great for joint health, it also helps boost your immune system, and can help over come food intolerance you might suffer from. It’s been also known to help people with allergies.

Here’s some more information on the subject

Thank you for checking me out! If you enjoyed this article please like and share!

Thanks, The Hamptons butcher

5 ways to get the most out of your London broil. 

The ” The London broil” is a staple meal for most Americans”.

In this post I will be going over 5 different ways you can get the most out of your London broil.

I’m a butcher and at least once a week my family and I will eat London broil for dinner. It’s inexpensive and it’s usually on sale. A 2 pound piece of London broil can serve a family of 5 for less then 10$.

It’s a lean piece of meat that can be cooked in multiple ways. Instead of the usual ways, I will be adding some new ideas into your dinner menu.

Round cubes/stew

You can take a London broil and have your butcher cut into cubes. The size of the cubes depends on yourself. Smaller cubes are best for stew, while the bigger ones are good for Shish kabobs. Stew meat and cubes of beef for Shish kabobs tend to cost alot more per pound than a London broil. Having your butcher do this for you will save you alot of money.

Cubed steak

A cubed steak is another great way to get the most out of your London broil. A London broil that weighs 1 1/2 lbs will net about 5-6 cubed steaks. Cubed steaks, “minute steak” cook fast. It takes about 4 minutes for each side in a hot pan to cook them . You can even bread them and fry them “chicken fried steak”! Normally cubed steaks will go for above 6$ a pound in your local supermarket, while a London broil on sale cost as little as 3$ a pound. It’s a great deal if London broil is on sale. Most supermarkets don’t charge to have this done, so take advantage of your butcher!

Stir fry

Stir fry is another way to transfrom your London broil into something different you will enjoy. Cut into thin (shoe string like) strips, just like they do in your favorite asain restaurants. Just add a couple of vegetables and you can have a healthy, hardy meal for under $12. You can attempt to do this yourself, or just ask your butcher do do this for you.

Pepper steak

Pepper steak is great way to go to get the most out of your London broil! The London broil is cut into strips and are about a fingers length in size. Just like the cubed steak, the pepper steak sells for around $ Having you or your butcher do this to your London broil saves a lot money. The best way to cook pepper steak I think is with onions, mushrooms and noodles.

Lean ground beef

A package of lean ground beef could be had out of your London broil. One London broil is as lean as a package of 85% lean ground beef. Your butcher should be able to do this, but we use a industrial grinder and it’s hard to grind just one package. Being a industrial meat grinder, we grind our beef in bulk. A little bit of your London broil will be lost if you have your butcher grind it for you. I have a personal grinder a that works great. You can grind pork, veal and lamb as well. Some people prefer to grind thier own meat, so they know exactly what they’re eating. If you are in search of a good personal meat grinder click the link below. They’re are handy and don’t cost much.

VonShef Digital Electric Stainless Steel Meat Grinder Mincer Sausage Maker

: To learn how to never pick out bad ground beef, just click here

For a interesting, inexpensive meal, have your butcher butterfly a London broil

I butterfly my London broil and roll it up “no jokes please” and add provolone cheese and spinach. You can add anything you like, you can even add bacon or other vegetables. All you need is string and your favorite ingredients.

Thanks for coming by and reading this post.

To learn how to pick out a good London broil click here.

I hope this was helpful and if it was please like — share.

Thanks again,

The Hamptons butcher