Question 1

Which cuts are best for braising?

Accepted Answer

Flanken and short ribs are the braising cuts: 5 bone and 3 bone flanken, first cut flanken, boneless flanken, short ribs and spare ribs all turn tender with slow, moist cooking, and they are the cuts behind chulent and yapchik. Chuck stew meat is the other slow-cooking staple. Give them time at a low temperature and they do the rest.

Question 2

Which steaks are best for grilling or pan-frying?

Accepted Answer

For quick, high-heat cooking, choose club steak, rib steak, New York steak, oyster steak, Delmonico or minute steak. Pepper steak and stir-fry strips are cut for fast pan cooking. Tell the butcher your method and preferred thickness when you order, so the cut matches the pan or the grill.

Question 3

Which cuts are best for roasting?

Accepted Answer

For the oven, look at the roasts selection and cuts like London broil, which roasts or broils well for family meals. Roasts are sold by approximate package weight, and the store confirms the final total by actual weight.

Question 4

What if the cut or weight I want is sold out?

Accepted Answer

A product card does not guarantee every weight or cut option is in stock that day. Call (718) 438-8444 about the exact item, size and date you need; if your first choice is unavailable, the butchers can suggest an alternative cut suited to your recipe.

Question 5

What is the difference between USDA Prime and Choice?

Accepted Answer

Prime is the higher USDA grade, with more marbling, which generally means a richer, more tender steak; Choice is a step leaner and is the grade most steaks are sold at. On this site, some product names include the word Prime, but not every cut offers both grades — check the exact product labeling and ask the store to confirm the grade of the cut you want before ordering.

Question 6

What is the difference between wet-aged and dry-aged beef?

Accepted Answer

Wet-aged beef is aged in sealed packaging, which keeps it moist and mild; dry-aged beef is aged exposed to air, which concentrates flavor and firms the texture. Our online menu does not list a day-by-day aging selector for these steaks, so for a dry-aged or wet-aged request, or a particular aging period, contact the store about the exact cut and confirm availability before ordering.

Question 7

Can I smoke steaks or cook them sous vide?

Accepted Answer

Yes — match the method to the cut. Thick, marbled cuts like flanken and short ribs suit low-and-slow smoking, while club, New York and rib steaks suit sous vide, which cooks to an exact doneness before a quick sear. Both methods depend on the exact cut, thickness and your equipment, so confirm your cut with the butcher before ordering rather than applying one method to every steak.

Question 8

How thick should I ask the butcher to cut a kosher ribeye?

Accepted Answer

An inch to an inch and a half is the sweet spot for a kosher ribeye — thick enough to sear hard outside and stay juicy inside. Thinner cuts cook fast for quick weeknight dinners. Tell the butcher at Satmar Meats in Brooklyn how you plan to cook it and the steak will be cut to that thickness while you wait.

Question 9

How much steak should I buy per person?

Accepted Answer

Plan on about half a pound of boneless steak per adult for a regular serving, and three quarters of a pound for big eaters or when steak is the only main. For bone-in cuts, add a little more per person. If you are serving steak alongside other mains, a quarter to half a pound per person is usually enough.

Question 10

Can I order kosher steaks ahead for Shabbos or a holiday?

Accepted Answer

Yes. Call (718) 438-8444 during the week and your steaks will be cut to your thickness and ready for pickup at 4402 13th Avenue, Brooklyn, NY 11219. Ordering ahead matters most before holidays, when popular cuts like rib steak and club steak sell out early.

Question 11

Can the butcher trim or portion steaks to the size I need?

Accepted Answer

Yes. The counter can trim excess fat, cut a large steak into smaller portions, or cut steaks evenly so they all cook at the same rate. Bring the weights or portion sizes from your recipe and the butcher will prepare them that way.

Question 12

How long do fresh steaks keep in the fridge, and can I freeze them?

Accepted Answer

Keep fresh steaks in the coldest part of the refrigerator and cook them within a few days of buying. For longer storage, wrap steaks tightly and freeze them — use them within a few months for the best quality, and thaw them slowly in the refrigerator overnight before cooking.

Question 13

Where can I buy kosher ribeye near me in Brooklyn?

Accepted Answer

Satmar Meats at 4402 13th Avenue, Brooklyn, NY 11219, in Borough Park, cuts kosher ribeye and other steaks to order at the counter every day the store is open. If you searched for a kosher steak near me in Brooklyn, call (718) 438-8444 to check the selection for today before you come in.

Question 14

What are your store hours?

Accepted Answer

Regular hours are Sunday 10:30 AM–10 PM, Monday–Wednesday 9 AM–10 PM, and Thursday 8:30 AM–10 PM. Friday closes early and Saturday is closed — call (718) 438-8444 to confirm Friday and holiday hours and check today's steak selection.

Question 15

Do you deliver kosher steaks in Brooklyn?

Accepted Answer

Yes — pickup is at 4402 13th Avenue, Brooklyn, NY 11219, and local delivery areas are listed in the cart for you to choose yours when you order. This checkout is for pickup or the listed delivery areas, not a nationwide shipping service, and you should refrigerate your steaks promptly after they arrive.

Question 16

Which steak is best for a quick weeknight dinner?

Accepted Answer

Thin, fast-cooking cuts: minute steak, sandwich steak, and stir-fry strips are cut for fast pan cooking, and thinner steaks cook fast for quick weeknight dinners. Tell the butcher your method and preferred thickness and the cut will match the pan.

Question 17

Can I buy kosher steaks frozen as well as fresh?

Accepted Answer

Yes — the beef selection lists frozen options alongside fresh cuts, including frozen club steak, rib steak, minute steak, and flanken. Ask the store about the fresh or frozen state of the exact cut you choose when you order.

Question 18

Do you carry steak already cut for stir-fry and shish kabob?

Accepted Answer

Yes — beef stir fry and beef shish kabob are listed in the beef selection, and pepper steak is also cut for fast pan cooking. Add each cut and quantity to build your own order — there is no preset steak bundle to buy.

Question 19

How do I thaw a frozen steak before cooking?

Accepted Answer

Thaw it slowly in the refrigerator overnight before cooking. Wrapped tightly, steaks keep in the freezer for a few months for the best quality, so move the steak to the fridge the night before you plan to cook it.

Kosher Beef

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