Meat & Seafood

Welcome to The Meat & Seafood Department.

At Rosauers Supermarkets, you'll find the highest quality cuts of USDA Choice Angus Beef and the best overall selection of Pork, Poultry, Lamb, Veal and ocean-fresh Seafood. Only those suppliers who meet our rigorous quality and safety standards are selected to provide you and your family with the freshest products available. Meat is the center of most family meals and we have earned our reputation for being the best in the business by offering only the finest and freshest products coupled with unbeatable customer service.

Rosauers offers a huge variety of pre-seasoned, pre-marinated and specialty items in our display cases, such as flank steak rolls, stuffed items and more. We have experienced meat cutters who are happy to prepare specialty cuts for any occasion. Also check out our wide variety of sliced lunchmeats, hot dogs, smoked sausages, bacons & hams, as well as a full line up in the frozen food cases. 

Beef

 

  • Flank

    Description

    Flank steak is a boneless flat-oval cut with very little fat.

    Preparation

    Flank steak is extremely versatile and can be barbecued, baked or broiled. After cooking, thinly slice on a slight angle across the grain.

    Meal Ideas

    • Marinate for juicy flavor that you and your family will love.
  • Grilling Steaks

    Description

    We offer the highest quality T-Bone, Rib, New York, Top Sirloin, Filet Mignon, and Petite Sirloin.

    Preparation

    Season or marinate. Grill, broil or pan fry. Light coating of extra virgin olive oil, your favorite seasoning, and cook until done. Always tent with aluminum foil for at least 3-6 minutes.

    Meal Ideas

    • Combine seasonal fruits and vegetables with steak for mouthwatering kabobs.
  • Ground Beef

    Description

    Our lean ground beef is made with whole muscle meats and shop trimmings from steaks and roasts, then ground fresh daily right in our meat department. We offer ground beef in 93% lean/7% fat, 85% lean/15% fat, and 80% lean/20% fat.

    Preparation

    Cooking ground beef until it's browned and tender is the first step to many recipes.

    Menu Ideas

    • Use ground beef in your favorite chili recipe.
    • Season well and serve in tacos.
  • Roasts

    Pot Roasts

    Bone-in Chuck, Boneless Chuck, Cross Rib. Slow cook with moisture. Great with potatoes, carrots, onions, and your favorite seasonings. Easy to shred when cooked.

    Oven Roasts

    Top Round, Bottom Round, Eye of Round, Sirloin Tip or Rump Roast. Cook very hot for the first 30 minutes, then reduce heat and cook slowly. Great for center of place meal and thin sliced for lunch meat.

    Rib Roast

    Cook very hot for the first 30 minutes, then slow cook until done. A holiday favorite!

  • Variety Meats

    You will also find a wide selection of fresh cut beef items, including:

    • Stew Meat
    • Stir-fry Meat
    • Cube Steak
    • Short Ribs and more
 

Pork

 

  • Pork Chops

    Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig's hip to shoulder. We have both bone-in and boneless pork chops in our meat department. Pork chops are a great addition to your meal rotation, and can be grilled, broiled or pan-fried for a delicious and quick meal.

  • Pork Leg

    Pork leg is a boneless and lean cut of meat. The meat is tender yet firm and extremely versatile. Pork leg can be rolled and tied, butterflied, boned, cubes or prepared whole. When buying pork leg, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling. Rosauers can place a special order when available.

  • Pork Roast

    Pork roast can be made using a variety of different cuts. Our friendly staff will be happy to recommend the best cut for your needs. Cuts for pork roasts are available bone-in or boneless. Pork roasts should be baked or cooked with moisture and shred easily after cooking.

  • Pork Shoulder

    Pork shoulder meat should be pink to pale red with firm, white fat. It's best to select pork that has marbling because the fat will keep the meat moist during cooking and contribute to the flavor and tenderness. The shoulder is inexpensive and can be cut into shoulder steaks or boned for sauteing or stewing.

    Pork steaks are cut from pork shoulder, and are quick to cook in any number of ways. Try one for a hearty and delicious meal on the table in a hurry.

  • Spareribs & Backribs

    Ribs can be grilled, broiled or baked. Try using your favorite rub, partially cook, and then finish on the grill with your favorite sauce for a layered flavor. Also great in the smoker!

  • Variety Pork Cuts

    Bone-in and boneless country style ribs, ground pork, stir-fry meats, riblets, tenderloin, boneless sirloin, etc.