Find premium meats here at S. Ottomanelli & Sons Prime Meats and Wild Game in Queens, New York. We offer prime cuts, wild game, game birds, and exotic meat, among other products. All of our meats are all natural, no preservatives, vegetarian fed, antibiotic free, and growth hormone free. Since 1900, we have been providing families and businesses the best, freshest meats, allowing them to create the most delicious feasts for over 100 years.
S. Ottomanelli Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.
S. Ottomanelli Prime Beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.
S. Ottomanelli Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.
Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. Since the early 1900’s the Ottomanelli family has been providing Dry Aged Prime Beef to its customers.
OUR BEEF IS CORN FED
All cattle are started on grass, but most of the industry finishes their beef on corn or grain. This bulks the cattle up, increasing the fat to muscle ratio, while adding a ton of flavor to your steaks.
Corn-fed beef is loved by steak connoisseurs for its buttery, slightly sweet flavor and a texture that most people describe as melt-in-your-mouth tender. It’s also more forgiving to cook with due to the higher fat content.
S. Ottomanelli Famous Prime Rib Roast$179.95 – $450.00 Select options
Prime Filet Mignon$15.99 – $55.50 Select options
Porterhouse Steak$21.99 – $120.99 Select options
Skirt Steak$21.99 Select options
Boneless New York Strip Steak$20.99 – $92.99 Select options
Boneless Rib Eye Steaks$24.99 – $110.99 Select options
Boneless Sirloin Steaks$20.99 – $68.99 Select options
Bone-In Rib Eye Steak$22.99 – $104.99 Select options
Our chicken is exclusively supplied by farmers who raise poultry without antibiotics throughout their life. They receive no antibiotics and no growth hormones in the feed, the water, or even the egg… ever. Our chickens are fed an all-vegetarian diet of extruded and expeller-pressed soybeans, enhanced with corn and amino acids.
We support suppliers who assure that all S. Ottomanelli chickens are humanely raised and compassionately handled in a minimal-stress environment throughout their lives. Our chickens are 100% Air-Chilled so there is NO RETAINED WATER and no added water… for tender, more flavorful chicken.
S. Ottomanelli suppliers produce only the freshest, premium pork products available in our marketplace. That pride begins by focusing concentrated attention on the farming operations.
Our suppliers believe, first and foremost, that the animals they care for deserve the highest quality treatment and respect. In order to meet the highest standards of animal welfare and overall treatment, they ensure their farming partners are educated and trained to pay the utmost attention to the humane handling of animals.
A reputation for high quality goes beyond superior care and state-of-the-art facilities. Our suppliers believe the proper stewardship and care of the resources with which they have been entrusted, coupled with a dedication to producing superior pork products and bio-security, translates into optimal quality for our customers.
The American Lamb breed is larger in size compared to most imported breeds, and it is known to many as the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed. It is also the most expensive available.
S. Ottomanelli sources its lamb direct from Colorado. Colorado Lamb is bred specifically for its meat and has earned a reputation as a much sought-after culinary delight even beyond the confines of the state, across the country and also in some other parts of the world!
The authentic Colorado Lamb stands out for its sheer quality. It is the texture and the flavor of the meat of these lambs that makes it so popular. The quality of the meat is achieved from the way that the sheep are reared. The sheep are taken to graze on the local grass of the Yampa Valley, and are largely tended to by traditional shepherds from Peru, Chile, Mexico, Basque and the natives from the region between France and Spain. Sheep are led up the mountains where they nibble on the native brome grass, wild carrots, berries, knapweed and larkspur. The leisurely and unhurried way of pasturing ensures proper growth of the lamb giving it superior meat. They are also fed with corn as a finishing touch to ensure maximum flavor and quality. Colorado Lamb are slaughtered young when they are between 6 to 11 months old for the most exquisite meat.