On the Butcher's Bloq
What is a beef tri-tip?
The tri-tip is a triangular shaped cut from the bottom sirloin. It is surrounded by the remainder of the sirloin and the round and flank primal. It’s boneless, fairly tender and has become popular for its rich, beefy flavor. Often, a tri-tip is known as the triangle roast. Tri-tip meat should be nicely marbled even […]
How to Prepare a Prime Rib Roast
If you’ve never prepared a prime rib roast before, you might be intimidated to cook your first one this holiday season. But you shouldn’t be! Perhaps you have cooked prime rib before but you’re ready for some new ideas for the rub. Either way, keep reading and you’ll find this timeless Christmas tradition will leave your guests […]
Prime or Choice Beef
When you purchase beef, do you know what grade it is? The USDA has three grades of beef, and it really makes a difference what grade you are eating in terms of quality, taste, and recommended cooking preparation. Here is an explanation of the grades, along with why you should look for higher quality beef […]
Pig Roast Tips
For your next event, consider serving your guests a whole pig roast. It is quite the sight to see a whole pig roasting over a pit. In addition to having a delicious meal, you also want to be certain you prepare the feast in a safe manner. If this is going to be your first […]
Butcher Meat VS Supermarket Meat
When it comes to purchasing meat, you have two major options—your local Rochester butcher, or a nearby supermarket. Although many people think that the supermarket meat is cheaper, there are a number of different reasons why a butcher might be the better choice. Here are a few of the top advantages. Selection First of all, […]
Fresh vs. Frozen Turkeys
Take dinner up a notch this holiday season by selecting a turkey based on freshness and taste. Here are a few things you will need to know before deciding whether or not to buy a fresh or frozen bird. It’s the ageless question! Fresh vs. frozen First things first! There are new labeling laws for […]
Feast of Seven Fishes
The Feast of the Seven Fishes is a Christmas Eve tradition where families gather for a seven-course meal of fish and other seafood in place of meat. Christmas Eve is a day of fasting and an abundance of seafood reflects the tradition of abstaining from eating meat and animal fat until the feast of Christmas […]
Cuts of Meat You Should Be Cooking
You’re already familiar with T-bone steaks and pork ribs—but there’s a whole world of meat cuts out there, and some of the less commonly known cuts are the most flavorful. Here are a few lesser-known cuts of meat you should be cooking. 1. Petit Tender Teres Major This fancy-sounding name simply refers to a muscle […]
Ask the Experts
With our years of experience in the industry, we’ve learned the best way to care for our meat products. We love to educate our customers to help them prepare their meat in a healthy and satisfying way. Take a look at the answers to our most common questions; if you don’t see the answer to your specific inquiry, give us a call!
All meats sold in store can be custom cut to your liking free of charge. We carry both whole and cut wings ready for sale.
We do not sell whole or half steer, but we do offer each cut of the whole steer.
Yes, you can. Just give us a call and we can have it for you in a few days. Also you can check the pricing here. All orders must be placed at least 5 days in advance.
Unfortunately, we do not lease pig roasters.
We carry frozen seafood, fresh produce, and other grocery items. Our large freezers carry many products such as pizza logs, mozzarella sticks, French fries, pizzas, and more. We also have a large variety of seasonings and marinades.
Yes, we do. We also accept Visa, MasterCard and Discover.
Yes, we do. We have a wide range of packages that will fit any need. Best of all you’ll save some money too.
Of course, just give us a call at (585) 865-3896 and it will be ready for you when you come pick it up.
USDA Grading
Many consumers don’t understand the quality grades of beef that the USDA carefully assigns to each cut. The grades indicate the level of quality of the beef, which explains why some cuts are more expensive than others.
Here at Skip’s, we sell only USDA Choice cuts of beef. We believe our customers deserve only high quality beef, and we want everyone to experience a delectable meal. We never sell ungraded or imported beef to our patrons.
Before you purchase your cut of beef, make sure you understand the different grades of quality. You can find the USDA grade sticker on the package of meat, or you can ask us to clarify.
Cooking Instructions
What’s the first step to creating the perfect meal, for holiday celebrations or weekly dinners? You must know the specific cooking instructions for all types of meat. Once you know the weight/size of the meat, oven temperature, cooking time, internal temperature of your meat during cook time, stand time, and internal temperature after it’s pulled from the oven, you’ll ensure a high class meal for every occasion. We help all our customers know the best way to manage our meat products, including the best ways to cook each one while maintaining the flavor and texture.
Type Cooking Temperatures
Beef, Lamb and Veal Rare 140°, Med. 160°, Well 170°
Poultry 180°
Pork Med. 160°, Well 170°
- Bone-in Prime Rib Roast: Roast in oven at 350°F for 20–24 minutes per pound, depending on desired final temperature.
- Boneless Prime Rib Roast: Roast in oven at 350°F for 18–22 minutes per pound, depending on desired final temperature.
- Top Round Roast: Roast in oven at 350°F for 22–26 minutes per pound, depending on desired final temperature.
- Top Sirloin Roast: Roast in oven at 350°F for 18–24 minutes per pound, depending on desired final temperature.
- Tenderloin Roast: Roast in oven at 425° F
- Whole Tenderloin (5-6 lbs.): 50–70 minutes
- Butt Tenderloin (3lbs.): 35 – 50 Minutes
- *Important*:*Take Roast out of the oven 8°F–10°F before desired temperature and let sit for 10–15 minutes. The roast will continue to cook for that time and reach your desired temperature.*Internal temperatures of beef
- *Use meat thermometer for best results in center of roast
- *Roast UNCOVERED in preheated oven.
- Rare – 140° F / Medium – 160° F / Well – 170° F
- Boneless Pork Roast: Roast in a 350° F for 25-30 minutes per pound, depending on desired final temperature.
- Pork Rib Roast: Roast in a 350° F for 20-25 minutes per pound, depending on desired final temperature.
- Crown Roast of Pork: Roast in a 350° F for 20-25 minutes per pound, depending on desired final temperature.
- *If stuffing your crown roast, cook stuffing in separate dish and place inside the roast for the last 20 minutes of cooking.
- Fresh Hams: Roast in a 350° F oven for 25-30 minutes per pound, depending on desired final temperature.
- Picnic Hams: Roast in a 350° F oven for 30- 35 minutes per pound, depending on desired final temperature.
- Spiral Hams: Roast in a 300° F oven for 10-14 minutes per pound, depending on desired final temperature.
- Cooked Hams: Roast in a 325° F oven for 15-18 minutes per pound for a WHOLE ham, 18-24 minutes per pound for a HALF ham
- *Important*
- *Internal Temperatures for Pork
- Fresh Pork to 150-160°F /Cooked Hams can be cooked to 140° F
- *These are only suggested cooking instructions
- *All ovens cook differently; adjust times accordingly.
- *ALWAYS USE A MEAT THERMOMETER!!!!!!
Cooking Instructions Coming Soon
Cooking Instructions Coming Soon