The grand opening of our tenth store in Woodland Park is upon us. June 6!! And so it’s time for another grand contest to celebrate the grand occasion–we will once again be giving away a whole hindquarter of prime beef. That’s a whole lot of beef. About 130 pounds, with a retail value of approximately $1200.
At Fairway, we get really excited about USDA Prime Meat. And rightly so. USDA Prime is the highest grade a cut of beef can receive. Only about 2% of meat in the United States is graded as USDA Prime.
Here’s how it works: customers at our grand opening enter the raffe. If you’re like Barbara, who lives near our Upper East Side Store, you might be the lucky winner of a whole gorgeous, massive hindquarter. Master butcher and meat rock star Ray Venezia custom-cuts the beautiful beef just how you like it.
“I never won anything in my life. ” Barbara said. Watching the whole giant thing get “cut up into all the pieces was so much fun!” Barbara and her husband live in a Manhattan apartment, and so the first thing she did was go out and buy a freezer. Nearly a year later, that freezer is still stocked with meat.
Barbara has been using the beef slowly but surely. “I make stews and roasts. I try new recipes all the time, I’m always experimenting. I made a great pot roast–easy and delicious. I bought the already-chopped onions from Fairway, pulled apart the meat and served on mashed potatoes.” Barbara loved it, and so did her company.
Jeri stays away from the big crowds of store openings, but she consented when her friend insisted she come along to see the new Fairway in Pelham Manor. “It was a good thing I braved the crowds,” she says. A few days later, she got the good news.
The butchers “were so nice. They cut everything according to our preference, told us about the different cuts.” Jeri and her husband live alone, so she invited over her daughter, her three granddaughters, and a cast of friends and divided up the bounty.
Jeri is health-conscious, and so the hindquarter was a great win for her. This part of the beef contains a lot of the lean, good-for-you cuts, like the sirloin tip, top round, and flank steak. Jeri’s been cooking her meat up every which way…”grilled, broiled, roasted.”
With BBQ season upon us, these cuts are perfect for throwing on the grill. Effortless, fabulous summertime dinner. Or many, many, many dinners if you’re a lucky winner.
“It was really delicious meat; the best meat,” Jeri says. “My husband was happy. And if he puts his stamp on it, it’s means something.”
Watch the whole process in action: Ray savvily breaking down a glorious hindquarter.
Text “Woodland” and your email address to 313131 for a chance at your very own hindquarter. Be sure to leave a space between Woodland your email address. For example: Woodland JaneDoe@email.com. All this meaty fabulousness could be yours.
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