(0) items
You have no items in your shopping cart.
All Categories
    Filters
    Preferences
    Search
    RSS

    Blog

    The Manhattan Meat Market offers more than just meat!
    0 The Manhattan Meat Market offers more than just meat!

    Norwegian and fresh caught salmon, dry scallops, Mahi Mahi, Arctic Char, Rainbow Trout, Monkfish, Ahi Tuna, Hamachi and Bronzini are just a sampling of the fresh seafood specials that arrive at the market weekly.  With our seafood coming to us within days after being out of the water, our supply chain is much more direct than in a grocery store setting, allowing us to provide our customers with the highest caliber of seafood you will find in Manhattan. 

     Norwegian salmon and dry scallops are tw...

    Scallops with Fennel Salad
    0 Scallops with Fennel Salad

    Serves: Two

     6 Dry Scallops from the Manhattan Meat Market

    1 Bulb of Fennel

    1 Orange

    1 Tablespoon Lemon Juice

    2 Tablespoons Olive Oil

    Salt and pepper

     

    Split the bulb of fennel in half and remove the center with a paring knife. Slice the fennel as thinly as possible. Cut away the skin of the orange and cut out the segments with a paring knife. Add to a bowl with the fennel. Add the olive oil, lemon juice and salt and pepper and toss.

    Heat a large all metal or nonstick saute pan to mediu...

    Johnny B. Goode Brats & Statesboro Blues Burgers
    0 Johnny B. Goode Brats & Statesboro Blues Burgers

    As we make plans to celebrate Independence Day with an evening full of burgers, brats and fireworks and friends, I have put together recipes that offer new versions of these classic Independence Day foods. I have taken my inspiration for these recipes from two of my favorite classic all-American songs.

    The “Johnny B. Goode Brat” takes its inspiration from the renowned work of Chuck Berry and the food of New Orleans, with a Louisiana Hot Link topped with grilled shrimp and a cajun aioli.

    States...

    Burger Spotlight - BLT Burger
    0 Burger Spotlight - BLT Burger

    Pairing bacon with a burger is far from a novel idea, but when it comes to food I’ve been known to be a fan of excess. We’ve taken the classic combination a step further with by grinding bacon into filet trim to create a burger patty for a king. In this recipe I suggest continuing the idea of more is better by turning these patties into an outright BLT burger.

    For this recipe, I definitely recommend using an heirloom tomato. I picked up some Cherokee purples at Westside Market this weekend and ...

    A Pledge of Superiority
    0 A Pledge of Superiority

    With unsurpassed taste and tenderness, the Manhattan Meat Market, your locally owned butcher shop, is a proud provider of Allegiance premium pork.  Allegiance pork is the highest level of fresh pork available in the United States and comes from the top 20 percent of hogs available in the U.S., raised from a southern Nebraska family farm and a single-source packer.  Allegiance Premium Pork is 100% all-natural, with each hog being raised on local farmer-grown corn diets which contribute to beautif...

    What you want. How you want it. Only better than you expected.
    0 What you want. How you want it. Only better than you expected.

    That was the dream of the founders of the Manhattan Meat Market. In June 2017, five friends opened the doors to this friendly, specialty butcher shop. It’s the kind of shop you can walk into and tell the butcher to cut an extra thick ribeye or ask for some help in how to prepare a special treat for friends and family.

    Most of all, Manhattan Meat Market is about premium meat products with a story. High quality food that comes from the heartland – most of it local, some of really, really local.

    ...

    Grilled Pork Tenderloin with Honey and Sage
    0 Grilled Pork Tenderloin with Honey and Sage

    This simple combination of grilled pork tenderloin with honey and sage is as delicious as it is easy to put together. This sweet glaze complements the rich taste of the pork without overpowering it. We recommend grilling the tenderloins,  however this recipe can also be prepared roasted in the oven.

    Grilled Pork Tenderloin
    with Honey and Sage

    Serves: 4

    • 2 Allegiance Pork Tenderloins
    • 6 tablespoons honey
    • 1 tablespoon hot water
    • 3 teaspoons fresh sage
    • Salt and Pepper

    Light your grill. While ...

    Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions
    0 Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions

    Originating in Argentina, chimichurri is a sauce of parsley and olive oil, designed to accompany grilled beef. Its light, fresh flavors make it a perfect accompaniment for steaks, offering brightness without overpowering the beef. It is a great sauce for spring and the beginning of grilling season.

    Braveheart Kansas City Strips with Lemon-Chimichurri and Charred Onions

    • 2 Braveheart KC Strips
    • 1 red onion
    • ½ cup parsley, finely chopped
    • 2 teaspoons minced garlic
    • ½ cup extra virgin olive oil
    • ...
    Ahi Tuna Poke
    0 Ahi Tuna Poke

    This week we have sourced a shipment of sushi grade ahi tuna. This tuna is very fresh and always goes particularly fast whenever we offer it, so we encourage you to come in soon if you intend to get some. Ahi lends itself best to raw or barely cooked presentations. This week I have featured a dish that has been increasingly popular the past few years, poke.

    Poke is a traditional Hawaiian dish that has undergone a great deal of innovation and changes in its preparation as it has spread across th...

    Grilled Branzini with Lemon and Paprika
    0 Grilled Branzini with Lemon and Paprika

    As we continue through our tour of Catholic cuisine, we are pleased to have a shipment of branzino. A small European bass with a mild white flesh, branzino is prized throughout the Mediterranean and is of particular importance in the cookery of Italy, Spain and Greece. In all these countries the fish is typically prepared in similar manners: either grilled or roasted whole and dressed with fresh herbs, olive oil and lemon. I have decided to feature a Spanish learning approach, though with the ex...