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.
Todd is the General Manager of the Clifton Park PRIMAL location. His favorite cut is the "Cowboy Steak". This massively delicious piece of meat is a single bone-in ribeye steak. Best prepared on the grill, this steak will feed 2-3 normal people, or one amazingly hungry guy like Todd! Finish with crumbled blue cheese over top and sides of our famous burgundy wine mushrooms and tantalizing twice baked potatoes and you got yourself a winner!
Andrew is the illustrious leader, and General Manager, of Albany’s premier Butcher and Deli in Stuyvesant Plaza. There is nothing he takes more seriously than a premium hand cut steak and craft beer to match.
Ever the gourmet; Drew’s favorite dish is a quality hamburger paired with a dark, smoky porter.
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!
Luis (Stuyvesant Plaza) brings the PRIMAL culture to life. When not in uniform; Lu can be found on the grid-iron and the basketball court, coaching for his kids’ sports teams. Being the busy man he is; Lu can work up a mean appetite!
Lu‘s favorite steak is the thick cut Porter House. A delicious combination of Bone-In Sirloin and Filet Mignon. Rain or shine when there is a steak this beautiful on the menu you’ll find Lu in front of the grill!
Brendan‘s (Wilton Plaza) favorite cut is the Kansas City rubbed sirloin strip steak. Did you know the PRIMAL butcher’s will prepare your steak with your favorite rub - free of charge? Just ask!
How does Brendan like to prepare his steak...by searing it in a hot cast iron pan. Cook it medium and serve with a nice Pinot Noir.
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!
Adam (Clifton Park) doesn’t mess around - he opts for the two-bone prime rib roast, cut-to-order. Adam completes his meal with garlic mashed potatoes, biscuits, and green bean casserole...a real family pleaser!
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!
Justin (Wilton Plaza) likes to cook for his fiancé - smart man! When he is choosing a cut to impress, he goes with the PRIME-grade Ribeye steak! Justin prepares his steak in a skillet and serves with PRIMAL’S garlic pepper green beans and garlic pepper potatoes. Nothing beats a meal made with love!
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.