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Exotic Meats

Maines Meat City

Come get the best beef in town at Maines Meat City!

MaineSource takes great pride in supplying the freshest, highest-quality Choice Angus beef in our Meat City section. MaineSource does not carry economy or standard grade meats. Our beef is a measurably higher grade than meat found elsewhere. While buying from MaineSource you are able to purchase by the case, whole piece, or even small portions.

At Meat City you’ll find expert butchers that can give you that old-fashioned made-to-order service. Our friendly and knowledgeable MaineSource butchers can give the best advice on cuts, types of meat and even cooking tips, including barbequing. Ask them about your next meal or party and how Meat City can make your meal stand out!

Cuts of Beef

Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, we have prepared the following information for you to use as a guide when selecting and preparing beef cuts.

• Chuck
  From the shoulder of the cow, this cut has more muscle and contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
• Rib
  Juicy and beefy flavor including the rib eye and prime rib. Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled, or grilled.
• Loin
  Located at the back of the cow behind the ribs, this area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin include the filet and may be sautéed, pan fried, broiled, pan broiled or grilled.
• Round
  This is a naturally tough, lean cut taken from the rear of the cow. This cut is well-suited to long, moist cooking methods. Popular for pot roasts.
• Flank
  Located beneath the rib this meat is lean, muscular and very flavorful. Flank can be tough so marinate and slice thin after grilling or broiling. Used to make the classic London broil
• Short Plate
  This section is best used for stew meat, where its rich, beefy flavor can be appreciated. Suitable preparation methods include stewing, braising and pot-roasting.
• Shank and Brisket
  A cut from the lower chest and upper leg, these cuts are best prepared with moist heat, so marinate and slow cook to bring out the natural flavor. Can be fork tender and succulent.