From the Butcher(s)

Quick and Easy Homemade Sauce September 15 2016, 0 Comments

3 garlic cloves, minced

one 28-ounce can San Marzano Italian peeled whole tomatoes,

drained in a colander and broken up with your hands

Salt and Pepper (to taste)

3 fresh basil leaves (or a ½  tbsp of chopped basil)

½ tbsp of chopped oregano

¼ tbsp of fresh parsley

¼ cup of olive oil


To make the tomato sauce, heat 1/4 cup of olive oil in a large frying pan over medium heat.  Add the garlic and sauté for 1 minute, stirring constantly to avoid browning.  Add the tomatoes, adjust salt and pepper to taste, and cook on medium heat for 10 minutes.  Add the basil leaves, oregano and parsley and turn off the heat.


Goes great with our homemade Italian Meatballs!

Grilling Tips May 18 2015, 0 Comments

It's grilling season so we are going to share some of our tips to help you grill the perfect steak!

It all starts with a good rub Each cut of meat or fish can be accentuated with a good rub or seasoning. For most everything a good kosher salt and freshly cracked black pepper does the trick. To spice it up, try our two blends!- Youngstown Butcher Rub, or Buckeye Butcher Rub.

Create a sear zone If you're cooking on a gas grill set one side on high and the other side on low, this way you can get a nice seer on your steak with the hot side then move it over to the low side to let it finish cooking.

Charcoal Lovers For a charcoal grill make your charcoal into a pyramid, light it then let it sit for a few minutes, when the coals start to get grey spread them out around the grill and start cooking your steak. This will get your coals hotter faster but prevent any burning to the meat.

Lock in that flavor Sear every steak for 2 minutes on each side (about 400-450) then finish at a lower heat (about 350-375)

But it looks so good! Don't forget to let the steak rest for at least 5 minutes after cooking.
This will prevent the juices from running out and allow the flavor to "self marinate" the steak!

Don't be afraid of some pink! The best tool in the kitchen or on the grill is a meat thermoter. Remember, your steak, chop, roast, etc. will raise an extra 5-10 degrees as you allow it to rest. Perfect internal cooking temperatures for meat are:

Beef- 140-145
Pork- 145-150
Chicken- 160-165
Fish 145-150
Lamb 140-145

Slow-Roasted Lamb Shanks March 27 2015, 0 Comments

From the Locanda Veneta Restaurant in L.A.

½ cup chopped red onion

1 cup diced celery

1 cup diced peeled carrots

3 tbsp chopped thyme

3 tbsp chopped mint

4 large lamb shanks

5 tbsp extra-virgin olive oil

8 cups chicken stock or broth

½ cup dry red wine

4 juniper berries (optional)

1 bay leaf

1 tbsp all purpose flour

1 tbsp butter, room temp


Preheat oven to 500 degrees. Spread onions, celery and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup of chicken stock over lamb and vegetables in pan. Reduce oven temperature to 325 degrees. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb to bowl; cover to keep warm.


Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about2 minutes. Season sauce with salt and pepper. Spoon sauce over lamb.

Roasted Beets and Sweets November 13 2014, 0 Comments

What you'll need:


- 10 Beets, medium, peeled and cut (no chunks)

- ¼ cup Olive Oil and 1 tsp Olive Oil (divided)

- 1 ¾ tsp Garlic Powder

- 1 ¾ tsp Ground Black Pepper

- 1 ¾ tsp Sugar

- 5 Sweet Potatoes, Chunked

- 1 ¾ Large Sweet Onion, chopped


  1. Preheat oven to 400 degrees F
  2. In bowl, toss beets with ½ tbsp olive oil to cool.
  3. Mix remaining 2 tbsp olive oil, garlic powder, salt, pepper, and sugar in a large Ziploc bag, seal it and shake to coat vegetables with the oil.
  4. Bake beets 15 minutes in the oven. Mix sweet potato mix with the beets on the sheet. Continue baking 4-5 minutes, stir after 20 minutes, until all vegetables are tender.

Recipe by John Dunn, Sous Chef, Catullo Prime Meats

30 Years of Prime Service August 11 2014, 0 Comments

Catullo Prime Meats is celebrating our 30th Anniversary on August 12th, 2014, and we want you to help us celebrate! From now through September 1st, whenever you spend $30 in the store, you will have an opportunity to enter a drawing for a free meal for ten people! Simply fill out your name, phone number, and email address on the ticket given to you by the Catullo's team member who waits on you, and place it in the basket next to the register. 


On September 2nd, we will pull one ticket and that customer will win their choice of a free lunch or dinner from Catullo's Kitchen. The meal will be made available for your office, home, or event. You can pick it up in-store or we can deliver it locally, free of charge!


For a small fee, we will happily accommodate you if you have more than ten people, want your meal setup at your home or office, or would like a catering staff to come and help out! We'll take care of you, just let us know what you need.


Thanks, and here's to another prosperous 30 years!

Easter 2014 April 26 2014, 0 Comments

April 12, 2014


Well folks, Easter is almost upon us, and for us here at the shop that means smoking hams and cutting more lamb roasts than we do, well, pretty much any other time of the year. These traditional Easter entrées have been holiday favorites for generations, and for good reason. Simple, traditional dishes are some of my favorites. However, with that being said, I'm a guy who likes to try new things. Swap out an ingredient here, change the cooking time there, add this instead of that. The recipes that have been in my family for years are amazing, but that doesn't mean they can't be improved upon. Thoughtful, quality innovation with tradition in mind is what I'm all about. A "best of both worlds" kind of situation is what you have when a fine, careful fusion of old and new takes place. We've been doing it at the shop for years. For example, our Maple Blueberry Sausage started out as just a traditional sweet Italian sausage, and is now one of our best sellers, and an all-time customer favorite. Jalapeño Cheddar Kielbasa? Grandma probably wasn't serving that back in the day, but that doesn't mean you can't, right?

So this Easter, we invite you to join us in our tasteful innovation of classics, and put a fresh twist on your favorite holiday dish. If you're looking for recipes, tips, or ideas, check out our website, or just scroll down, as we've thrown together some of our favorities just for you today.

Getting Excited About Food Quality is Essential March 27 2014, 0 Comments

            Since I was a young kid working in the shop, learning about the highest quality, most flavorful cuts of beef from my dad and grandpa, I’ve always been passionate about food. It’s always been such an important part of my life, not just from the family business but from my natural partiality toward delicious meals with the people I love. It should come as no surprise then, that I love sharing recipes, knowledge, and ideas with anyone and everyone who’s willing to listen. This newsletter has been essential in giving me an opportunity to communicate, and possibly educate, many more people than I would otherwise be able to.

            I think the reason I love discussing cooking so much is because it’s an art that can be performed adequately, even by those with little natural skill. I’m a proficient cook, if I do say so myself, though I lack any sort of formal training. I just know what tastes good to me, and I know how to get creative with the food I cook. I’ve seen friends who I can honestly say are absolutely lacking in any sort of natural culinary skills throw some exceptionally tasty meals with ingredients most people have just sitting around the kitchen, just by getting thinking outside the box and using food they love. The quality of ingredients also plays a huge part in this, and that’s where our store comes in.

          At an early age I was taught about the cuts of beef that may not be the prettiest, or most well-known by the general public, and how to properly prepare them to create unique, extraordinarily flavorful dishes. I mean it when I call myself and my staff “butchers who cook”. The California Tri-Tip is a personal favorite of mine. It’s a cut you generally won’t find in grocery stores too often. It’s tender, flavorful, and for some reason, not well known on the East Coast. Throw it on the grill with a little cracked pepper, salt, and olive oil, though and you’ll see why it’s one of the best steaks you’ve probably never heard of. Chuckeye steaks, as anyone who has listened to me rant about my most beloved cuts can attest to, are also among my favorites. They’re positioned right next to the Ribeye on the beef, and as such have a very similar flavor and marbling profile. My favorite thing about the chuckeye, though, is that because they’re not as popular as the ribeye, they’re priced significantly lower. My personal favorite compliment for these tender steaks is the Youngstown Butcher Rub, made right here in the store. By buying lesser-known cuts, you’re not only discovering new and exciting flavors you may not have experienced otherwise, but you’re giving yourself and a chance to learn and try something new in the kitchen. You’re also helping us reduce the cost of beef by helping us to use more of the animal, with more steaks being cut and less being ground.

 That’s why I feel as though I have a responsibility to educate people whenever possible. What you eat should be as delicious as it is wholesome, and with local meat and poultry from Catullo’s, you can rest assured knowing you’re getting the absolute best. Try some of our recipes, get inspired, and get excited about the food you cook.

A Tale of the Sea(food) March 08 2014, 0 Comments

It was not long after this particular moment, when Luciano had been pacified and Antonio was digging in to his wild-caught filet of sole (seasoned with a tomato garlic spread and topped with crumbled up graham crackers because I’m the best dad in the world), that I realized I myself had not yet eaten. Such is life, eh?

Porterhouse Pork Chops vs. Chicago Cut February 19 2014, 0 Comments




Pork Porterhouses consist of both the pork tenderloin and pork strip steak. Very tender but also lean. come from the hind of the pig. Located on the center cut pork loin next to leg. When filet part is bigger, strip has a larger seam to cut out before ready to sell. When filet part is smaller, strip is more marbled.
Chicago Style Rib Chops are the bone in ribeye of pork. Cowboy cut rib steaks are beef equivalent. Highly marbled with robust flavor. Located on the front side of the pork loin next to shoulder. Closer to shoulder, marbling more intense and larger top of ribeye. Baby back rib protects it. Can be cradled to make Pork Prime Rib Roast.
Did you know?


According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.

A Butcher's Guide to Ribs April 23 2013, 0 Comments

The story: Ribs aren't just for bbq'ing. They can also make your spaghetti sauce (or Sunday Gravy) more flavorful, be your favorite fall off the bone meat out of the smoker, finished with asian soy sauce in the skillet, or even pulled apart with your favorite beer in your slow cooker. Of course... they do make great BBQ! Here's a little more info on the the different cut of ribs from a butcher's perspective. Remember: Get the membrane off if you want fall off the bone ribs, and for an extra crunch, leave it on. Enjoy the recipes and don't be shy about sharing your favorite one too!

Baby Back Ribs: Originally an after thought in the 60's through the 80's in butcher shops. Once so cheap, my dad says, "We only sold them in portions for pork soup and flavorings for sauce". But, like most things in our industry, the trend has changed! When restaurants started featuring ribs on their menu, the more uniform in size and cheaper Baby Back Rib was prefered. Now, even though they are more expensive than the spare ribs, they still are the most popular rib for home grillers. Located on top of the rib portion of the pork loin.

St. Louis Spare Ribs:  Center cut portions of the full spare ribs. These spare ribs are with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. It's shaped made it much easier for the numerous USDA packing houses that were located near the city of St. Louis. A tad thicker than the baby backs, St. Louis are great for smoking and finishing off on the grill. Located on top of the belly (fresh bacon) of the pig.

Full Spare Ribs: Extra meaty with the brisket bone and cartilage still intact. The cheapest of the ribs, as far as price, but definitely full of the most flavor. Their size and bone attached can be difficult to manage, so let your favorite butcher crack that bone for you. Fantastic brined, rubbed, and smoked for 5 hours at 200... then add one strip of bbq sauce down the middle of the rib and wrap in foil and smoke for 1 more hour.
Located on top of the belly (fresh bacon) of the pig. 

Beef Ribs: The baby back of beef. Flavorful like Prime Rib but very boney. I like to bake them in the oven at 225 degrees with salt and pepper with a cup of water, red wine, sliced 1/4 onion and 2 cloves of garlic; covered the whole time for 4 hours. Then grilled with your favorite rub and finished with your favorite bbq sauce. Softens the meat up just right :) Located on top of the Prime Rib Roast.

Oriental Style Beef Ribs: Should be sliced a 1/4 to a 1/2 inch thick. Can be marinated with a sweet and/or spicy sauce or grilled traditionally like a steak. Great with our buckeye rub!

Fall Cooking Tips September 18 2012, 0 Comments

The mornings are getting colder, football has arrived and I can't stop thinking about my favorite fall foods. From ham sliced right off the bone to pulled chicken sliders, I'm basically in food heaven. We've added to our ever expanding Deli and Catering Section of the store with new Pepperoni Rolls, Italian Deli Rolls, Smoked Ham and Potato Soup to our classics like Uncle Joe's Wedding Soup, Double Cheesy Lasagne, Stuffed Shells and our Sausage, Peppers and Onions.

Of course, that doesn't mean I'm stopping giving out some of my favorite family recipes. Here are some roasts to keep in mind (and in the oven) while you are out picking pumpkins.


Use a fresh 4# roasting chicken to bake with some chorizo gold potatoes. Fresh chicken stock and white wine add subtle flavors to a family favorite dish.


Stuff a pork prime rib roast (we will cut and tie off the the baby back rib) with fresh apples from Whitehouse Fruit Farms.


Want a fantastic roast to bake and slice thin with au jus? That's a prime block roast. Want one to fall apart and dream of Sundays with your grandpa? That's a seven bone chuck roast. ---- My grandpa Catullo would let all his grandkids run into his pretty large belly with pillows while we waiting for my grandma to finish the roast. For some reason, I will never forget that.


Skip the roast and stuff some Veal Chops. Drink with a glass of Gabrielle's Equillateral wine and smile the night away!

Taking Advantage of Turkey August 18 2012, 2 Comments


Everyone knows that turkey is good for you,  so stop taking turkey for granted.  We tend  to only eat turkey during holiday meals and most people have the misconception that cooking turkey is a long and complex meal to make and prepare.   Remember that you do NOT have to buy the whole turkey if you go to the right butcher shop.  You can buy just the turkey breast, wings, legs, or even cutlets at a good price and without the hassle of preparing a long meal.   Stop buying the frozen, junky turkeys that your grocery store only offers at that price so you will buy the rest of your groceries with them.

 If you are only cooking for 2 people, buy some turkey cutlets and throw them on the grill.  If you have a family of 4-6, buy  a turkey breast and impress your whole family with a great and easy meal.  Everyone knows that turkey is good for you, but most people do not know the true benefits to eating turkey.  Just one serving of turkey  provides you with 65% of your recommended daily intake of protein.  My family likes to cook a turkey breast, then slice it down for sandwiches for the week.   It’s cheaper and better tasting than just buying regular lunch meat.   One turkey sandwich will almost give you the amount of protein you will need for the day.  Turkey also contains trace minerals thought to aid in cancer prevention, that alone should be a good reason to eat more turkey.  I won’t bore you with all the nutritional facts and advantages that turkey provides for your body, the bottom line is that it is great for your body and great to eat as well.  There are so many foods that are good for you, but just don’t seem to hit the spot.  Turkey is the perfect combination that your belly and your body need and love. 

6 Tips for going to your local farm market August 10 2012, 0 Comments


Buy in season.

Produce is always fresher and cheaper when it’s in the peak of it’s season. Can’t beat that.

Go herbs or go home.

Find fresh herbs like cilantro to add flavor to your meat without adding any type of preservative based marinade.

Why ask Why.

Ask your famer questions! Please, he/she is most likely an expert in their field. Don’t know what rubard is? Haven’t cooked butternut squash before? I bet the farmer never let it go to waste!

Don’t waste.

Don’t get too excited at a market and buy too many items. If the produce has no preservatives, it will have better flavor and be better for you but will spoil faster. Just make sure to go back!

Go Early.

Fresh picked an hour ago? Um… sounds like reason enough for me.

Try something different.

This is chance. Ask the farmer. Ask your butcher. Ask Google. Let your tastebuds try Kale! (or at least something you never had before)

Bacon! August 08 2012, 0 Comments

The wonderful world of Bacon!

This week’s blog s going to educate you on bacon.  Even if you are not a fan of bacon, chances are after reading this article you’ll be eating some bacon in the near future.  My name is Chad Davis, and there are a few things in life that I love….God, my family, my country, and BACONBacon is getting a new makeover and showing its face in places it has never been before, it is no longer just a side dish on your breakfast plate.  Bacon has been late to show up to the party, but now that it has arrived, it is everywhere, and has become a staple in all foods showing up in salads, sandwiches, desserts, and even alcoholic beverages.  Did you know that there is bacon flavored beer, whiskey, and vodka?  It has become more than just meat, it is now meat candy.  There is even a bacon flavored jelly bean.
 Now that we realize the endless potential that bacon can have on our lives, it’s time to tell you some fun facts about baconBacon has a bad reputation because most people believe that bacon is bad for your health.  Studies show that cured meats actually have a protective effect on damaged heart tissue.  In fact the oldest women in the world, Gertrude Baines who is 114 years old stated that “eating bacon every day is the key to a long life.”  The phrase “bring home the bacon” comes from the 12th century, when a church in England offered a side of bacon to any man who could swear before God and the congregation that he had not fought or quarreled with his wife for a year and a day. Any man that could bring home the bacon was highly respected in his community.  
2 million pounds of bacon are made and consumed in America each year, so don’t deny one of life’s greatest treats. Bacon is one of the oldest meats in history dating back to 1500 BC.  Streaky Bacon comes from the belly of the pig and is the most common kind of bacon in the U.S.   Back Bacon comes from the loin in the middle of the back of the pig. It is a much leaner cut of meat with a very ham-like flavor. It is also referred to as Irish or Canadian bacon.  Canadian bacon is a thicker cut of bacon from the pork loin and most resembles ham, actually Canadians just call it “ham, eh”.  Pancetta is an Italian bacon that is a type of dry cured meat. This bacon is made from pork belly that has been spiced and salt cured, then dried for three months.  Pancetta can also be smoked which brings out a more traditional bacon flavor.

At Catullo Prime Meats we make several different types of bacon that we smoke in house.  Country cured bacon is blend of different ground peppers mixed with brown sugar, gives this extra house smoked bacon a sweet peppery kick.  Paprika bacon is Hungarian paprika with a touch of fresh garlic.  Black pepper bacon is freshly ground butcher black pepper and a hint of garlic.  Garlic bacon is exactly what it sounds like, fresh ground garlic smoked into the bacon.  And last but not least we have our house smoked bacon, which is regular smoked bacon with no spices added to it.  No one bacon is better than the other, it comes down to preference and mood.  I can go on forever with the different types of foods that you can team up with bacon, but I think you get the point.  Next time you’re making something at home I want you to ask yourself “What is this dish missing?”  I’m willing to bet that the missing item is BACON.  So start thinking outside the box and start adding bacon to your life, I promise you won’t be disappointed.

Make Your Own Burger! June 08 2012, 0 Comments

 The Hamburger...a staple in American culture, and yet most Americans do not realize the potential a true burger really has.  Most people think that a burger is a burger, but this could not be further from the truth.  The fast food industry has made us to believe that a burger should be cheap, greasy, and bad for your health.  Imagine if you could make your own special burger anyway that you wanted, and imagine if you could do this without having to buy a ton of different products and ingrediants.  Sometimes the most simple ideas are the most genius ideas.  We have made it possible for you to choose from 3 different types of beef, 5 different types of cheeses, and 5 different types of bacon to create your own Dreamburger.  Let your imagination run wild and let us create the perfect burger for your needs.  Stop treating the hamburger like its not an important part of America, and start treating it like its the icon it deserves to be.  We take for granted so many things such as clean water, heat, clothing, and the hamburger.  It's time to start paying attention to the things we really want in life...a custom made burger made just for you.  Go to and let your wildest dreams come true and create the perfect burger for you!

Our Take on Pink Slime April 27 2012, 1 Comment

Ground meat has been a hot topic in the national food industry since pink slime finally became an issue. Although the slime (Thanks to ABC News) is actually being  seen by the public for the first time, it has been around and used as a filler/preservative in some store bought ground meat for years. In fact you can use it as up to 15% of your total ground meat WITHOUT EVEN LABELING IT AS IN THERE! Scary stuff, huh? Massive producers of ground meat use the slime to lower cost and add shelf life to their product but at what expense to the consumer.

As an advocate for fresh beef, my butcher shop doesn’t run into this issue as far as our freshly ground meat, but it does harm us because our pricing tends to be higher both retail and wholesale.  One of the best ways to buy your ground meat is to pick out a piece of meat from your grocery store or butcher shop and have it ground fresh for you right on the spot. A perfectly marbled chuck roast makes great burgers for home. Don’t be afraid to ask questions because one store’s ground sirloin is another ground chuck. Fresh meat kept fresh by cryovac can often be misleading as far as color looking fresh but actually being 3 days old.

Here's our restaurants that we provide fresh all Ohio prime ground beef to.

Any questions about ground meat, be sure to ask the butcher! Email

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Customer Service January 13 2012, 2 Comments

 What has happened to great customer service?  Most large corporations have made customer service into some sort of circus.  At Catullo Prime Meats we take great pride in our customer service.  We like to treat everybody the same way we would treat our grandmothers.  We don't think twice when we take  bags out to a customers car, its just something we do here at Catullo's.  Customer service means something different to everyone.  It could be something as small as making people happy with a smile and offering some cooking advice.  For some people customer service is as simple as having an employee just listen to what they have to say.  The problem is a lot of companies do not take the small extra steps that it takes to make a customer happy.  At Catullo's we appreciate every customer whether their spending five dollars or five hundred dollars.  Our expectations are high in the quality meat that we cut, so why shouldn't  our customers have those same expectations when it comes to our customer service. 

Turkey Time October 21 2011, 0 Comments

Did you know that the average American eats up to 18 pounds of turkey every year!  That's about the size of your average Thanksgiving turkey.  Turkeys are amazing birds that have some interesting facts about them.  Did you know that turkeys can have heart attacks, and that they will drown if they look up during a rain storm.  Turkeys can also run as fast as 20 miles per hour and they spend their nights in trees. Also, Benjamin Franklin wanted our national bird to be the turkey.  There are many more amazing facts about our favorite bird to eat during the holidays but I am writing this to make people aware of the "unhealthy" turkey.  Most people don't put much thought into where their turkey comes from or how it is raised.  It's important to know that most traditional turkeys are mass produced in cages and never even see the light of day.  I know how important my family is to me, and like most people I would never put them in danger of eating anything that might harm them.  I want you to look at the frozen turkeys next time your in the grocery and ask yourself "Why are those turkeys only .99 cents per pound?"  You can't even buy a cheap cheese for that much, so don't get sucked in to those large chain grocery stores and their attempts to convince people on buying their turkeys.  It's like anything else, you pay for what you get in America.  Check in with the guys at Catullo Prime Meats and find out what a "real" turkey should be.  We have all natural, FRESH Amish turkeys as well as new organic turkeys that are raised especially for us from Lampost Farms in Columiana, Ohio.  It's a simple choice and your families deserve it. 

Family Meals September 26 2011, 1 Comment

Hello fellow Meatheads,

It’s that time of year again, and fall is upon us.  We know that all of you are busy with the kids back at school, or maybe you’re back in school and it’s hard to have the time to prepare a good meal. We will help you make your mind up and give you step by step instructions on how to cook some great fall dishes.  If your feeding a group of hungry football fans or a family that barely has time to sit down and enjoy dinner,  Catullo’s is the place that can provide you with all the best meats in Ohio.  So if your buying for one meal, loading up for the month, or shipping off one of our Meat Combo Gift Boxes…swing on by and let the guys our butcher shop take care of you.

How important are family meals?  It’s a good question that not everyone has an answer for, but most will say that it’s very important.  Fast food chains have made it easy for people to replace that one hour every night that family can talk and listen to each other’s problems and accomplishments.  For too many families, dinner is in front of the wide screen t.v. while everyone eats fries and nobody talks.  Don’t find out what’s going on in one another’s lives until they starting checking Facebook.  People need to start to have good old fashion family meals back.  I realize that this is easier said than done.  So let us know how many people you’re feeding, what you like to eat, and let us help you decide by giving you the best meat Ohio has to offer.  If it’s as easy as pasta night or something more detailed, we are the crew the can handle all your needs.  And remember it’s not as hard as you may think, and your family will remember home cooked meals more than they will remember the re-runs of family guy.

Chad W. Davis
General Manager
14 years with Catullo Prime Meats

Fine Dining vs. Casual Cooking August 26 2011, 1 Comment

  I got asked by a very good friend of mine of which “side” I was on the food fence when it came to fine vs. casual cooking. The debate just got some fuel to the fire after Anthony Bordain made a comment about Paula Deen’s style of teaching cooking and "telling an already obese nation that it's O.K. to eat food that is killing us." My friend specifically asked “what would a business look like that mass-produced affordable, healthy food, and is that an oxymoron? I responded:
I don't think it's an oxymoron as much as it's kinda impossible due to the fact that healthy food is normally very fresh. Chefs like Wolfgang Puck (with his Puck Express) and even David Chang (Momofuku's Noodle Bar) have been at the forefront of cheaper healthier eating. The big bad dark secret that is often found is that we (as a society) do not value food. It has little do with people that can't afford a prime ribeye than it does with someone buying a brand new truck and feeding his kids McDonald's. How we choose to afford food is, of course, different to everyone's budget but fresh food will always trump processed food. Our own and our kid's health, however, when tended to carefully often leads to a much healthier life. Fresh produce is not that expensive. One could quickly check out our farmer's market downtown or to the many farmers in the small burbs to realize that.

Companies that focus on healthy food mass produced (like Kashi and Lean Cuisine) are trying to make money as a niche, and do a great job at it. I just wonder what the true motivation behind it is. Whether you cook Paula Deen's deep fried turkey tenders, Chang's deep fried apple pie, or Bordain's pancetta and pea risotta, it will always be better for you done at home. You get to control the good fats, seasoning and method. I also have no problem dining on Turkey sandwiches with homemade mac and cheese... as long as I get to add some of Black Pepper Bacon on top! God, I was born to be a butcher.
So I guess, I just love great food no longer how it’s prepared. Frying in pork lard is just like anything you eat- it must be done in moderation. Looking for a recipe, want to share one? Email "The Butcher"

Chicken Wing Tips from The Butcher and The Apprentice August 11 2011, 0 Comments

A video from Danny Catullo on how to season and cook chicken wings.

Easter Lamb April 17 2011, 0 Comments


Spring has officially arrived! Nobody will be giving us funny looks for grilling with snow on top of our heads anymore, so that's a good thing. Lately I have been in such a "Chop" mood when it comes to cooking. Call it a bone in craze. Last year I couldn't stop stuffing flank steaks, pork loins, turkey and veal. Now, I want a thick cut Berkshire Chicago Cut Pork Chops brushed with some sundried tomato influenced olive oil, touch of fresh basil, sea salt and cracked black pepper. Can you blame me? Post your favorite thing to grill this spring or ask any question on any cut of meat or recipe here.

So my love of chops has brought upon my simple grilled lamb porterhouse chop recipe. My favorite lamb comes from Iowa. Fed with hearty natural grain and not strong tasting in the least bit. If you don't like lamb because of eating it out, I suggest to cook it yourself. American lamb is more expensive than New Zealand lamb but you will notices a difference in taste and tenderness. Still can't do lamb? A item to put with your holiday ham is a stuffed turkey roll with spinanch and feta cheese. (Amazing how I can't stop stuffing roasts). Go to your favorite butcher shop, and they will roll out a breast for you! You can even cut lamb chops in half thickness wise and serve them as an appetizer. If you need any help with any cut of lamb like lamb shanks (slow roasted with stock), lamb rib racks (seared with truffle oil), leg of lamb (panchetta garlic crust) or pulled lamb shoulder (using rye beer), be sure to ask.

Keep on cooking, my meatheads!

How to be a Jerk(y) February 15 2011, 0 Comments

So you want to be a Jerk(y)? If you are like me there is nothing better than that little bag of dehydrated meat with the most flavorful topping to get you through most any event. The Catullos Jerky of the Month Club allows me enjoy at least one bag of Catullos Home-Made jerky each month. Each month is a different feeling for me based around the crazy Ohio weather I live in so I like to associate those delicious flavors with that changes in the season. For example I hunt starting in September and the satisfaction and smile that Hot Garlic Jerky brings me is indescribable. It's almost not hunting season unless I have my favorite jerky in my hunting bag. If you ask me deer even love the smell so I almost feel like I am cheating as they walk up looking for a taste of that tender stick. That's what makes me a Jerk(y).

What makes you a Jerk(y)? We suggest enjoying the 10 flavors of Catullo Prime Meats Jerky at any of the following events: 

  • Sporting Events
  • Dance Recitals
  • Hiking Trips
  • Hunting
  • Beer Drinking
  • Wine & Cheese Parties
  • Marathons
  • TV watching
  • Movies
  • Morning Coffee
  • Facebook Stalking
  • Cigar Burning
  • Bonfires
  • Class
  • Work
  • Driving
  • Beach Trips
  • Boating
  • Airplane Rides
  • Shopping
  • Cooking
  • Grilling
  • Jury Duty
  • Playing Cards
  • Sightseeing
  • Fishing
  • Grass Cutting
  • 4 Wheeling
  • Skateboarding
  • Rioting
  • Concerts
  • Tanning
  • Exercising

See there are hundreds of ways to be a Jerk(y) so get started being your own Jerk(y) with our  Catullos Jerky of the Month Club.

Cooking Ideas Valentine's Day February 14 2011, 0 Comments

Words from "The Butcher"
A Butcher’s 5 step guide to making a woman happy for Valentine’s Day

To get myself in the mood for this Valentine’s Day edition of Catullo’s Cooking Newsletter, I started jamming to some Amos Lee (check out his new cd, buy it for you girlfriend… step 1) and began to think about all the meals I’ve made to try to impress a girl (learn how to cook… step 2). Things are a bit different from when I took a girl to Alberini’s in Niles to show her how versed in good food! Now, I need to set the mood with a good bottle of wine (find good wine pairing for food… step 3) that meshes with my skirt steak salad to be served first. I want the main entrée to be exciting but also something that eats like a good book you can’t put down (find the perfect meal to cook… step 4). Dessert? Something simple, like her favorite ice cream, chocolate pecan from Handels (remember something small… step 5). Now, we got a meal to remember.
Now if you can only be so lucky to find a woman, like I did (step 0… forgot that 1!)

Email any questions you might have about ANY meal to