Question 1

Where can I buy fresh kosher ground beef in Brooklyn?

Accepted Answer

Satmar Meats at 4402 13th Avenue in Boro Park grinds kosher ground beef fresh in-store — regular and lean — plus ready-made patties and sliders. Order online for pickup or local delivery, or call (718) 438-8444.

Question 2

Is your ground beef ground fresh or prepackaged?

Accepted Answer

Ground fresh in the store. Prepack tubes are ground who-knows-when and sealed in plastic; ours is ground from fresh kosher beef and sold the same day — better texture, better flavor.

Question 3

What lean-to-fat ratios do you carry?

Accepted Answer

Regular ground beef and lean ground beef. Regular is juicier and the pick for burgers; lean is the pick for sauces and stuffed vegetables. Ask the counter what is grinding today.

Question 4

What cut does your ground beef come from?

Accepted Answer

Mostly chuck — the butcher’s choice for ground beef, with the right fat content for flavor. That is why burgers from fresh-ground chuck taste better than mystery tubes.

Question 5

Do you sell ready-made beef patties and sliders?

Accepted Answer

Yes — formed patties and sliders, plain, pepper-crusted, and spiced. Grab them for the grill or a weeknight dinner without the forming work.

Question 6

How long does fresh ground beef keep?

Accepted Answer

Use fresh ground beef within 1 to 2 days of purchase, or freeze it right away — it freezes beautifully for up to 3 months. Thaw in the fridge overnight.

Question 7

Can I order ground beef for pickup or delivery?

Accepted Answer

Yes — order online and choose pickup at 4402 13th Avenue or a local delivery area in the cart, or call (718) 438-8444.

Question 8

What should I make with fresh ground beef?

Accepted Answer

Burgers and sliders, meatballs, stuffed peppers and cabbage, kasha varnishkes with meat, shepherd’s pie. Fresh-ground holds together better and browns better than prepack.

Question 9

How much ground beef should I buy per person for burgers?

Accepted Answer

As a rule of thumb, plan on about a third of a pound of ground beef per burger, and a little more for thick deli-style burgers. If you are feeding a crowd, tell the counter the headcount and they will help you land on the right amount, patties included.

Question 10

Should I season ground beef before or after forming patties?

Accepted Answer

Season the outside after the patties are formed, not the mix itself. Working seasoning through the meat overworks it and makes burgers dense. A gentle hand, seasoning on the surface, and a hot sear give you the crust and the juicy middle.

Question 11

How do I freeze fresh ground beef in portions?

Accepted Answer

Freeze it the day you buy it if you are not cooking within a day or two. Form patties or divide the grind into meal-size portions, separate them with paper, and wrap them well — frozen this way it keeps for up to 3 months, and you can pull exactly what you need. Thaw overnight in the refrigerator.

Question 12

What kosher certification does your ground beef carry?

Accepted Answer

Kosher certification for the store is provided by Kiryas Yoel. The ground beef is ground in-store from fresh kosher beef under that certification. If certification details matter for a specific product, ask the counter or call (718) 438-8444.

Question 13

How do I keep homemade burgers from falling apart?

Accepted Answer

Start with fresh-ground beef, handle it gently, and do not overwork the mix. Form the patties with a light hand, sear them hot so a crust forms, and let the crust do the holding. Fresh-ground beef holds together better than prepack, which is one more reason to buy it ground the same day.

Question 14

Can I order a larger amount of ground beef for a barbecue or a crowd?

Accepted Answer

Yes. For a barbecue or a big family dinner, order the amount you need online for pickup or delivery, or call (718) 438-8444 and talk it through with the counter. Ready-made patties and sliders — plain, pepper-crusted, and spiced — make feeding a crowd even easier.

Question 15

What are your store hours?

Accepted Answer

Satmar Meats at 4402 13th Avenue, Brooklyn, NY 11219 is open Sunday 10:30 AM to 10 PM, Monday to Wednesday 9 AM to 10 PM, and Thursday 8:30 AM to 10 PM. The store closes early on Friday and is closed on Saturday, so call (718) 438-8444 to confirm Friday and holiday hours before you come in.

Question 16

Can I order ground beef by phone?

Accepted Answer

Yes. Call (718) 438-8444 and tell the counter whether you want regular or lean grind, how much you need, and whether you want it loose or formed into patties. Your ground beef will be ground fresh and set aside for pickup at 4402 13th Avenue, Brooklyn, NY 11219, or you can order online for pickup or local delivery.

Question 17

Which grind should I choose for meatballs, regular or lean?

Accepted Answer

Regular. The fat in a regular grind is what keeps meatballs juicy through a long simmer in sauce, and it is the pick the counter recommends for burgers and meatballs alike. Choose lean grind for sauces and stuffed vegetables, where the meat cooks in liquid or gets drained anyway. Handle the mix gently either way, so the meatballs stay tender.

Question 18

What fall dishes are best for fresh ground beef?

Accepted Answer

The fall lineup is stuffed cabbage and stuffed peppers, meatballs simmered in sauce, and shepherd’s pie — the hearty dishes that come back when the weather turns cold. Fresh-ground beef holds together better and browns better than prepack in all of them. Tell the counter which dish you are making and they will point you to the regular or lean grind that fits it.

Question 19

How do I keep meatballs tender?

Accepted Answer

Handle the meat gently and do not overwork the mix — the same rule that keeps burgers juicy. Form the meatballs with a light hand, brown them for a crust if your recipe calls for it, and let them finish gently in the sauce instead of boiling hard. Fresh-ground beef, cooked the day you buy it or frozen in portions, gives you the best texture to start with.

Question 20

Can I get ground beef delivered in Brooklyn?

Accepted Answer

Yes. Order online, add your ground beef to the cart, and choose a local delivery area, or choose pickup at the store at 4402 13th Avenue in Boro Park. The store confirms delivery availability and timing with your order. Because fresh ground beef should be cooked within a day or two, plan the delivery for the day you will cook or freeze it.

Question 21

Which grind should I choose for stuffed cabbage or stuffed peppers?

Accepted Answer

Lean grind suits stuffed vegetables, because the meat cooks inside the vegetable in sauce and extra fat would pool in the dish. Regular grind, around 80/20, is the pick when the meat stands on its own, like meatballs and burgers. Tell the counter the dish and the grind gets matched to it.

Question 22

Can I make meatloaf with your ground beef, and which grind is best?

Accepted Answer

Yes. Regular grind makes a juicy meatloaf, and many families mix it with ground veal or ground chicken, also ground at the counter, for a lighter texture. Season the mixture, form it in the pan, and cook it through. Order the amount by the size of your pan and the counter will grind it fresh.

Question 23

Do you sell ground veal or ground chicken to mix with ground beef?

Accepted Answer

Yes. Ground chicken is listed in light, dark, and whole mixed grinds at the chicken counter, and the butcher can advise on mixing grinds for meatballs, meatloaf, and stuffed vegetables. Order the combination in one visit and everything is ground fresh the same day.

Question 24

How should I thaw frozen ground beef safely?

Accepted Answer

Thaw ground beef in the refrigerator, never on the counter, and cook it the day it thaws. Flat frozen portions thaw fastest. Ground beef that was frozen raw should be cooked after thawing, not refrozen raw; cooked dishes made with it can be frozen again for later in the month.

Question 25

Can I order patties formed to a specific size for a barbecue?

Accepted Answer

Ready-made patties and sliders are in the case, and the counter can form and portion a larger order for a barbecue or a crowd if you order ahead. Call (718) 438-8444 with your guest count and the patties will be ready for pickup at 4402 13th Avenue with the rest of your order.

Question 26

What is the difference between ground beef and ground chuck?

Accepted Answer

Ground chuck is ground beef made from the chuck cut, which has the fat-to-meat balance that makes the juiciest burgers and meatballs. The ground beef at this counter is ground in the store from chuck, in regular and lean grinds, and sold the same day it is ground, which is why it browns loosely instead of dense and gray.

Question 27

Can I use lean ground beef for burgers, or is regular always better?

Accepted Answer

You can, and many families do. Lean burgers cook a little drier than regular grind at around 80/20, so keep the heat moderate, do not press the patties down while they cook, and let them rest a few minutes before serving. If juicy is the priority, regular is the pick; if lighter is the goal, lean works well.

Question 28

Can I make kasha varnishkes with ground beef from this counter?

Accepted Answer

Yes. Kasha varnishkes with meat is one of the classic uses for fresh ground beef from this counter. Brown the grind first, regular or lean, season it well, and fold it through the kasha and onions. Because the beef is ground in the store the same day, it browns loosely and mixes through the dish instead of clumping.

Question 29

Can I order loose ground beef and ready-made patties in the same order?

Accepted Answer

Yes. Loose ground beef in regular or lean grind and ready-made patties and sliders — plain, pepper-crusted, and spiced — can all go in one order, online, by phone at (718) 438-8444, or in person at the counter, for pickup at 4402 13th Avenue or local delivery.

Question 30

How much ground beef should I buy for meatballs for a family supper?

Accepted Answer

Tell the counter how many people are eating and whether meatballs are the whole supper or one course among several, and they will help you land on the right amount. That headcount conversation is the surest way to size a meatball night — too little is a problem, and a little extra freezes well for another week.

Question 31

Can I freeze cooked meatballs in sauce for a later week?

Accepted Answer

Yes. Cooked meatballs in sauce freeze well in meal-size containers, which makes them one of the best regular-week backups: cook once, and a later busy evening is already handled. Thaw overnight in the refrigerator and warm them through gently before serving.

Question 32

Is there a minimum amount of ground beef I have to buy at the counter?

Accepted Answer

No. Ground beef is sold by weight, so you can buy the amount your recipe actually needs, from a small supper portion to a large batch for the freezer. The counter weighs what you ask for, and the store totals it by actual weight, the same way the rest of the butcher order works.

Kosher Ground Beef, Ground Fresh Daily

All Beef Products

BEEF PRIME CLUB STEAK

BEEF PRIME MINUTE STEAK

BEEF PEPPER STEAK

BEEF CHUCK EYE STEAK

BEEF MIDDLE CHUCK

BEEF LONDON BROIL

BEEF NEW YORK STEAK

BEEF OYSTER STEAK

BEEF SWISS STEAK

BEEF FRENCH/STRIP STEAK

BEEF CHUCK STEW (GOULASH)

BEEF DELMONICO STEAK

BEEF FINGER MEAT

BEEF PRIME CUT CHUCK (BONE IN)

BEEF CLUB STEAK BONE IN

BEEF CHUCK STEAK "BONE IN"

BEEF SINGLE CHUCK

BEEF FILLET STEAK

BEEF FILLET MIGNON

BEEF BONELESS SPARE RIBS

BEEF FOR JERKY

BEEF SHOULDER LONDON BROIL

BEEF SHOULDER STEAK

BEEF STIR FRY

BEEF SANDWICH STEAK

BEEF PRIME MINUTE STEAK "THIN SLICED"

BEEF SHISH KABOB

BEEF CLUB STEAK "FROZEN"

BEEF MIDDLE CHUCK FROZEN

BEEF MINUTE STEAK "FROZEN"

BEEF FLANKEN 5 BONE

BEEF FLANKEN 3 BONE

Pepper Crusted Fillet Mignon

BEEF FLANKEN 1ST CUT

BEEF FLANKEN "PRIME CUT"

BEEF BONELESS FLANKEN

BEEF "PRIME" BONELESS FLANKEN

BEEF FLANKEN SQUARE CUT 4x4

BEEF DINO RIBS

BEEF SHORT RIBS 2x2

BEEF SPARE RIBS

BEEF MIAMI RIBS

BEEF FLANKEN "FROZEN"

BEEF CHULENT MEAT

BEEF FISHEL CALECHEL

BEEF SOFT MEAT FOR CHULENT

BEEF SHOULDER CALECHEL

BEEF MOCK CHEEK MEAT

BEEF STRIPS FOR CHULENT

FAMILY PACK BEEF CHULENT MEAT

BEEF LONDON BROIL CHULENT MEAT

BEEF CHULENT MEAT CALECHEL

BEEF CUBED FOR YAPCHIK

BEEF CHEEK

BEEF FLANKEN FAT

BEEF FLEXLECH

BEEF GROUND

BEEF GROUND LEAN

BEEF PATTIES 2

BEEF SLIDERS 8

BEEF PATTIES "PEPPER CRUSTED" 2

BEEF PATTIES "SPICED" 2

BEEF SLIDERS "PEPPER CRUSTED" 8

BEEF SLIDERS "SPICED" 8

BEEF RIB STEAK

BEEF RIB STEAK "THIN SLICE"

BEEF RIB STEAK "COWBOY"

BEEF RIB EYE STEAK

BEEF RIB STEAK "FROZEN"

BEEF "PRIME" FRENCH ROAST

BEEF "PRIME" BRISKET 2ND CUT

BEEF "PRIME" MINUTE ROAST

BEEF "PRIME" CLUB ROAST

BEEF CHUCK EYE ROAST

BEEF DECKEL ROAST

BEEF BRISKET 1ST CUT

BEEF RACK OF FLANKEN ROAST

BEEF CHUCK CALECHEL ROAST