Born and raised in southern New England, Dave (Director of Operations) is no stranger to steak and potatoes for dinner. Flat Iron Steak is his favorite cut of steak. The Flat Iron is a 16-24oz cut of steak harvested from the shoulder blade area of the animal. He was turned on to it when searching out new economical cuts for a menu, years ago. It‘s also called the "butler’s steak" or "oyster blade steak" overseas. When properly cut, this well-marbled piece of steak delivers a juicy, flavorful, and tender eating experience.
You‘ll find it most often on his plate grilled, and coated in sea salt and cracked butcher’s pepper.
Tim, General Manager at Wilton Plaza, was born and raised on the New Hampshire coast so, like you, he‘s used to some cold winter temperatures. His favorite meals tend to be the slow and low cooked delicacies left to simmer for hours during cold winter days - filling the whole house with the delicious smell of a mouth-watering dinner to come. It’s one of the reasons beef short ribs are his favorite. Braised with red wine, holiday herbs, and hearty root veggies - it’s tough to beat and incredibly easy!
Marty‘s (Clifton Park) favorite cut is the T-Bone steak. Offered in CHOICE or PRIME, plain or marinated - just a delicious cut of meat. Grilled to perfection, he likes his T-Bone with a side of the cinnamon sweet potatoes and marinated asparagus. He finishes the meal with a slice of Smith Orchards’ Apple Crumb pie - delivered fresh to all 3 of the PRIMAL locations. Yum!
Eric’s (Clifton Park) favorite PRIMAL item is the Hot Italian sausage, made fresh in-house. Eric has been making the sausage for all three PRIMAL stores from his own recipe for a few years now. Eric likes to prepare the sausage on the grill and serve with peppers, onions, and garlic. Don’t forget a cold beer!
Kevin, owner of PRIMAL and pictured with his daughter Emily, is a big fan of teres major, also called shoulder tender. The teres major is second only to filet mignon in tenderness. "I love the texture and flavor of this steak." PRIMAL is one of the few places that promotes teres major and it’s a bargain for tenderloin lovers (almost 1/2 the price of filet). The size of the steaks are perfect for cutting into medallions to serve like a steak but works great for kabobs or fajitas.
We camp in the Adirondacks as much as possible and this is the camp favorite.