Meat & Seafood
Unless you're a vegetarian your meal usually centers around your choice of meat or seafood for the main dish. And where you choose to make your main dish purchase can make a big difference in how tasty the meal is. Whether you're having BLTs, T-Bone Steaks, turkey breast, or Tilapia you only need to make one trip to United to get it all.
United is your destination for the best beef, pork, poulty, and seafood available. We have meat cutters in every store that can provide you with special cuts, preparation ideas, or serving suggestions. We grind our hamburger in-store several times a day to ensure that you're getting the freshest beef possible.
Click on the meat or seafood link above to learn more about different cuts of meat or types of seafood and preparation methods. Have you watched one of our cooking videos? Why not watch the one about roasting chicken or baking fish while you're at our web-site?
MEAT
At United we are dedicated to being your destination for the best quality meats possible. Our meat cutters are available to help you with special cuts or preparation suggestions. We also carry a wide variety of top quality packaged meats including the latest in delicious prepared main course meal options.
DRY-AGING PROCESS
Over the years, wet aging has become the commonly accepted standard for aging beef, primarily because it allows beef to reach ideal tenderness levels fast and preserves volume as the beef ages inside its packaging.
Until the 1960's, the beef you'd get from your local butcher was dry-aged. This is a slower aging process that removes the excess moisture and allows natural enzymes to break down, creating concentrated flavor and amazing tenderness.
We've rediscovered this lost art of aging and brought it to some of our United Supermarkets in the form of Red River Ranch dry-aged Choice Angus Beef. You can see the difference for yourself by looking into the special dry-aged case. Now taste the difference by trying Red River Ranch dry-aged beef for yourself today. Discover how great Angus beef gets even better with age.
Dry-aged beef available at 2700 W 3rd St in Elk City, OK.
MEAT CUTS AND GRILLING GUIDE
BEEF
|
|
Premium Steaks
|
Premium steaks come from the loin and rib. The USDA has 8 grades of beef. Prime, Choice, and Select are the top three. The highest grade is Prime and is usually the most expensive because only 3% of beef in the US is graded Prime.
Beef grade is determined by the amount of marbling; the thin flecks of fat throughout the lean meat. Marbling helps make meat tender and juicy. The more marbling the higher the grade.
Filet Mignon, Porterhouse, T-Bone, Rib-eye, Strips, and Sirloin are all examples of premium steaks.
Grilling is the suggested way to cook a premium steak. For guidance on how to grill your steak use the chart below.
|
|
Marinating Steaks
|
Marinating steaks have less marbling than premium steaks. Most come from the round and chuck. Even though not as tender as premium steaks, marinades help improve the eating experience.
Marinating Steaks include Flank, Chuck, Shoulder, Bottom Round, Top Round (London Broil), Eye of Round, and Tip Steaks.
Grilling is the best way to cook a marinated steak.For guidance on how to grill your steak use the chart below.
|
|
Beef Roast
|
Premium and pot are the two primary types of beef roasts. Both are larger pieces of red meat - usually about 2 1/2 pounds or more.
Premium roasts are best when cooked using dry heat or on a rotisserie. Premium roasts include Rib Eye, Rump Roast, Sirloin Tip,Top Round, Bottom Round, and Eye of Round.
Pot roasts come from the chuck or shoulder area. They are best cooked using moist, low heat over a long period of time and with vegetables including potatoes and carrots. Pot roasts include English, Chuck, and sometimes Brisket.
|
|
Stew and Soup Beef
|
Stewing is a moist cooking method for less tender cuts of beef. When stewing, cover beef with liquid and cook for a long period of time over low heat. Any beef chuck or round cut can be cut into pieces and used in stewing recipes.
Shank, Short Rib, and Oxtail meat make for a rich, flavorful broth that can serve as a base for delicious beef soups. Broth is also known as stock.
|
|
Ground Beef
|
Ground beef is very versatile. Meat in the middle and bottom of the package may not be as bright red as the outside because of lack of oxygen. Lack of oxygen has no affect on the quality of the meat.
Fat content and the cut of meat determine the different varieties of ground beef.
Ground Beef: 73-75% lean
Ground Chuck: 81% lean (from the chuck or shoulder area)
Ground Round: 85% (from the round)
Ground Sirloin: 86-92% lean (from the sirloin)
|
PORK
|
|
Premium Pork Chops
|
Pork isn't just for barbecue. Be creative when your cooking tying cumin, chilies and garlic or lime, rum and allspice. Pork chops can come with or without the bone; and are delicious when stuffed and baked.
Pork chops are equally delicious whether baked or grilled.
|
|
Pork Loin Roast
|
These roasts can be bone-in or boneless. Types include bone-in sirloin or center cut, boneless center cut, rib roast, crown roast, and whole pork tenderloin.
The best loin roasts are tenderloin and center loin (which includes the crown roast).
|
|
Premium Shoulder Roast
|
These will either be a pork picnic or pork butt roast. Picnics are a lean cut while pork butts have more marbling. The leg roast will be a half or whole fresh ham.
Baking is the best way to prepare a pork shoulder roast.
|
|
Premium Ribs
|
Most varieties of ribs are bone-in; country style ribs are the exception to this rule. Types of pork ribs include Spareribs, Baby Back Ribs, Country Style Ribs, St. Louis Ribs, and Western Ribs.
Country style ribs are shoulder cuts which contain more fat than ribs cut from a pork loin. Pork back ribs come from the pork loin making them the most tender of all ribs.
Grilling and baking are equally desireable ways to cook ribs.
|
POULTRY
|
|
Poultry White Meat
|
The more a muscle is worked, the more oxygen it holds; this gives meat a red color. This is why chicken breast is not a red meat, and why the leg meat is usually darker.
The USDA grades chicken on appearance not fat content. Grade A chicken or turkey is well formed, free of feathers, and has a layer of fat with blemish-free skin.
Poultry white meat includes breast (bone-in or boneless; skin on or skinless), breast cutlets, tenders, wings, and drumettes.
|
|
Poultry Dark Meat
|
Dark meat in poultry comes from the legs, drums, and thighs. This meat is darker because muscles more heavily worked hold more oxygen giving it more red color.
The USDA grades chicken on appearance not fat content. Grade A chicken or turkey is well formed, free of feathers, and has a layer of fat with blemish-free skin.
Varieties of poultry dark meat include drumsticks, thighs, and leg quarters.
|
|
Fresh Stuffed Poultry
|
Whole poultry includes whole fryers, roasters, turkeys, and Cornish hens. Cornish game hens are very young chickens that weigh about 1 1/4 pounds. Turkeys are now available fresh and frozen all year.
Organic chicken has been raised without antibiotics and fed with grain grown in fields not treated with pesticides or chemical fertilizers for at least 3 years. A free-range chicken is one that has outdoor access rather than being confined to a small pen.
The USDA grades chicken on appearance not fat content. Grade A chicken or turkey is well formed, free of feathers, and has a layer of fat with blemish-free skin.
|
STEAK GRILLING GUIDELINES
~ Pre-heat gas grill or use red-hot charcoal.
~ Bring steaks to room temperature.
~ Season with your favorite seasonings.
~ Sear steaks over maximum heat. (Charcoal grill = 1 minute on each side. Gas grill = 2 minutes on each side
~ Move steaks to indirect heat on a charcoal grill or reduce heat to medium if using a gas grill.
~ Continue to grill using the guidelines below.
~ Remove steaks from the grill 5 degrees before desired doneness and allow meat to stand for 5-10 minutes before serving. This will allow the meat to absorb the juices and bring meat to the desired temperature.
|
|
Strips, Top Sirloin, Rib eye, Porterhouse, & T-Bones
|
|
Thickness
|
Rare
|
Med-Rare
|
Medium
|
| 3/4" |
6 minutes per side |
1st side - 8 min; 2nd side - 6 min |
8 minutes per side |
| 1" |
7 minutes per side |
1st side - 9 min; 2nd side - 7 min |
9 minutes per side |
| 1 1/4" |
8 minutes per side |
1st side - 10 min; 2nd side - 8 min |
10 minutes per side |
| 1 1/2" |
9 minutes per side |
1st side - 12 min; 2nd side - 9 min |
12 minutes per side |
|
Filet and Seasoned Steaks
|
| 1 1/4" |
4 minutes per side |
1st side - 5 min; 2nd side - 4 min |
5 minutes per side |
| 1 1/2" |
5 minutes per side |
1st side - 6 min; 2nd side - 5 min |
6 minutes per side |
| 1 3/4" |
6 minutes per side |
1st side - 7 min; 2nd side - 6 min |
7 minutes per side |
|
Rare = 120-130 degrees; Med-Rare = 130-140 degrees; Medium = 140-150 degrees
Cooking times are for fully thawed steaks and are suggested guidelines only. Actual times may vary depending on grill.
Using a meat thermometer is highly recommended for additional accuracy.
If your steak is frozen, thaw it in the refrigerator for 1 to 3 days. Do not use a microwave or water as this will affect the flavor and tenderness of the steak.
|
Seafood
Click here to order and pay for your seafood party tray on-line.
Seafood is a healthy alternative for your main course. Some of the varieties you'll find at your United Seafood counter might include...
CATFISH
Mild-flavored, light-colored with a slight sweetness and a firm, slightly flaky texture. Usually farm-raised in Alabama, Arkansas, Louisiana, or Mississippi. It is available fresh or frozen year-round, and is mostly sold in boneless fillets; but is sometimes available whole.
CRAB
Crab is a true seafood delicacy that is available frozen year-round. King and Dungeness crab are sweet in flavor and tender in texture. Crabs are caught in the northern Pacific, northern Atlantic, and along the western US coast from Washington to California.
SALMON
Salmon has a bold, mild flavor with a moist, firm texture. It is available year-round in several varieties including Atlantic, King, and Coho. Grilling is an excellent way to prepare salmon.
SHRIMP
United offers cooked and raw shrimp. Shrimp has a mild, sweet flavor, and a firm texture and is available year-round. Shrimp can be purchased in the shell or "peeled and deveined". EZ Peel means that the shell has been cut making it easier for you to peel.
HALIBUT
Fresh Halibut is abundant mid-March through September, but is available frozen year-round. Halibut is a mild, somewhat sweet fish that is flaky and firm in texture. Most Halibut comes from Alaska; and is usually sold in boneless fillets or steaks. Grilling is a great method for cooking Halibut.
LOBSTER
Lobster has a firm texture, and is a mild, sweet-tasting delicacy. Most loster comes from the northern Atlantic.
TILAPIA
Tilapia is becoming one of the most popular seafood items. It is farm-raised, and available fresh or frozen year-round. It is very mild in flavor, the texture is flaky, and it is usually sold in boneless fillets.
TUNA
A rich flavor, and a very firm texture make Tuna a favorite of many. Tuna is usually caught in warm, tropical waters and is sold mostly in boneless steaks. Ahi and Albacore are the most popular varieties.
