Sal's Meat Market Prime-Aged Beef

Prime Aged Beef, american lamb and veal, berkshire pork, Bell & evans chicken

Established 1956

Since 1956 | Daily Lunch and Dinner Specials | Hometown Butcher Shop

Since 1956

Daily Lunch and Dinner Specials

Hometown Butcher Shop

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Choose From a Wide Variety of Steaks

Our steaks are well-known throughout the area for over 58 years of outstanding service and delicious meats. When you're in the mood for a steak, we've got you covered - from Filet mignon, Porterhouse, and Sirloin to New York Strip and U.S.D.A. Prime steaks.

 

For prices and more information, be sure to give us a call. Listed below is a selection of our steaks and their descriptions. Click here for a full list of our steaks.

Prime Steaks

U.S.D.A. Prime is the highest grade given to beef by the Department of Agriculture. Prime makes up less than 2% of all beef. Aged Beef has undergone a process of allowing the enzymes to break down and soften the meat to deliver the great flavor and texture that gives you a remarkable steak-eating experience.


The best steaks come from the short loin and rib sections - the middle of the cow (or steer), where the muscle movement is minimal.

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Sal's Market Massapequa, NY

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Short Loin Steaks

Porterhouse

The largest steak from the short loin section, Porterhouse Steaks contain a large cut of the filet and a strip steak. A true Porterhouse has a small section of sirloin on the outside of the strip, connected by a seam.

T-Bone

Similar to our Porterhouse with a smaller filet and a seamless strip section.

Shell

Identical to our Porterhouse and T-bone cuts without a filet.

New York Strip

Identical to our Shell Steak, without the bone.

Filet Mignon

Considered the most tender cut of beef, filets are cut from the entire tenderloin section.

Rib Steaks

Rib Steak

Cut with the bone from the prime rib section, known for its marbling, tenderness and flavor.  

Rib Eye

Similar to our Rib Steak, without the bone and excess fat.

Sirloin Steaks

Bone-In Sirloin

Cut from the Sirloin section, a large steak with a flat bone. Bone-In Sirloins contain a large Filet Mignon portion and generally feed 4-6 people.

First Cut

A boneless steak that is very tender. Usually for one or two people.  

Boneless Sirloin

A large, lean and tender steak suitable for 2-4 people. Moderately priced.

Sirloin Cap (Picanha)

A thickly cut slab that feed 2-3. A cap of fat gives it richer flavor.  

London Broil

Any steak that requires being sliced thinly for tenderness is considered a London Broil. London Broils can be cut from any of the following:

Top Round

A very lean steak that can be cut large to feed 3 to 6.

Top Sirloin

Similar to Top Round. Can be better marbled and sweeter, but tends to be smaller with a slight nerve running through it.

Flank Steak

A thin flat steak with deep grain. Very tender when cut across the grain lines.

Tri Tip (Triangle)

A well-marbled cut from the sirloin. Has great flavor.

Other Cuts

Chuck Fillets

Small eye of the chuck, close to the rib. Less expensive than our Rib Eye Steaks. Great flavor and tender enough.

Flat Iron

A rich and tender thin cut from the shoulder. Tender and full of flavor, a great value.

Hanger Steak

Hanging tenderloin off the rib section. The flavor and texture is between the strip and skirt steak.

Skirt Steak

From the rib section. Slightly chewy, but extremely flavorful.

They were closed and saw me knocking. They let me in and sold me a dry aged Tbone and some sausage. My only disappointment is I didn’t buy another, quality and taste set the par. Great job guys, see you soon!

- Eric Collins