BUTCHER BLOCK
Below are detailed charts of all the cuts we offer. Most cuts are always in stock but with receiving deliveries multiple times a week, any cut is just a few days away from your plate.
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Indulge yourself in the exceptional quality of prime meats offered at Violante's. Elevate your culinary experience with our premium, cuts of beef, pork, poultry, veal and chicken. From our homemade sausage to customizable prime rib, savor the finest quality, expertly prepared for your discerning taste. Explore a symphony of flavors, where tradition meets innovation , only at Violante's of Nutley.
CUTS OF
BEEF
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.