Advice from the Butcher

Our staff of trained experts are here to answer your questions. Just send us an email: or contact us.

Specialty & Stuffed Meat Cooking Instructions

Meat Cooking Guidelines:

 Type of Meat: Remove when Temperature Reads:
Final Temperature when Cooked:
(Meat normally continues to cook
for several minutes after removing
from heat.)
 Beef, Roast and Steak
Rare: 125 °F
Medium Rare: 130 °F
Medium: 135 - 140 °F
Medium Well: 150 °F
Well Done: 155 °F
Rare: 130 °F
Medium Rare: 135 °F
Medium: 140 - 145 °F
Medium Well: 155 °F
Well Done: 160 °F

 Ground Meat
 Well Done: 155 - 160 °F
(Cook ground meat well, until no
pink remains in the center.)

 Well Done: 160 - 165 °F
Fresh pork should be cooked well,
with an internal temperature
of 160 - 170°F

Well Done: 170 °F

Cooking Tip: Meat Thermometers

A meat thermometer is one of the most essential tools for any kitchen. To use, insert the thermometer into the thickest part of the meat, usually the center. Be certain the thermometer does not touch bone or fat. Wait 10-15 seconds before removing and reading. Remove your meat from the heat source when the temperature reaches the desired degree of wellness as outlined in the chart above. 

You can purchase a quality meat thermometer at Veron's. Just ask your butcher.

A Guide to Pork Cuts

    Roast Cuts Other Cuts
 1 Blade
Boston Style
 Pork Shoulder Roast
Boston Butt
Boston butt steaks
Pork shoulder butt
ground pork
 2 Arm Picnic
 Shoulder Roast
 Smoked Hocks
 3 Loin Loin roast rib roast (rack of pork)Pork tenderloin
Center cut loin chops
Pork loin, Canadian
Pork loin boneless
bone in
Pork Chops, center cut
pork loin back ribs
country-style ribs
 4 Side Spareribs
Pork belly
Pork spareribs St. Louis Style
Pork shoulder hocks
Pork leg (fresh ham) hocks
 5  Cured ham
Fresh leg
Pork leg (fresh ham) short shank
Pork leg (fresh ham) boneless
Coarse chopped pork
Pork cubed steak


A Guide to Beef Cuts


Roast Name

Steak Name

Other Steak Names



Chuck Arm Roast

Chuck Shoulder Pot Roast

Chuck 7-Bone Pot Roast

Cross Rib Roast

English Roast

Chuck-Eye Roast

Top Blade Steak, boneless

Flat Iron Steak*
Book Steak
Butler Steak
Lifter Steak
Petit Steak
Top Chuck Steak
Boneless, Blade Steak
Chuck Eye Steak



Shoulder Steak, boneless

Cold Steak
English Steak
Long Broil
Shoulder Steak Half Cut
Arm Swiss Steak
Chuck Steak



Chuck Arm Steak

Arm Swiss Steak
Chuck Steak for Swissing
Round Bone Steak



Chuck-Eye Steak, boneless

Boneless Chuck Fillet Steak
Boneless Steak
Bottom Chuck
Boneless Chuck Slices



Chuck Mock Tender Steak

Chuck-Eye Steak
Chuck Fillet Steak
Fish Steak
Chuck Tender Steak



Chuck 7-Bone Steak

Center Chuck Steak



Rib Roast

Rib Eye Roast

Ribeye Steak
Boneless Rib Steak
Rib Steak

Beauty Steak
Delmonico Steak
Market Steak
Spencer Steak


Short Loin

Tenderloin Roast

T-Bone steak




Tenderloin Steak

Filet Mignon
Fillet Steak



Top Loin Steak, boneless

Strip Steak
Kansas City Steak
New York Strip Steak
Ambassador Steak
Boneless Cub Steak, Hotel-Style Steak
Veiny Steak



Top Loin Steak, bone-in

Strip Steak
Sirloin Strip Steak
Chip Club Steak
Club Steak
Country Club Steak, Delmonico Steak
Shell Steak



Tri-Tip Roast

Sirloin Steak
Top Sirloin Cap Steak (Coulotte Steak)

Flat-Bone Steak
Pin-Bone Steak
Round-Bone Steak
Beef Loin
Bottom Sirloin Butt
Flap Steak* Flap Meat, Boneless



Tri-Tip Steak

Triangle Steak



Bottom Round Roast

Eye Round Roast

Pikes Peak Roast
(Aka Heel of Round)

Round Tip Roast

Rump Roast

Tip Roast

Round Tip Steak, thin cut

Ball Tip Steak
Beef Sirloin Tip Steak
Breakfast Steak
Knuckle Steak
Sandwich Steak
Minute Steak



Round Steak

Top Round London Broil


Shank & Brisket

Brisket Whole

Brisket Flat Cut






Skirt Steak

Fajita Meat
Inside Skirt Steak
Outside Skirt Steak, Philadelphia Steak



Hanger Steak

Butcher's Steak
Hanging Tender Flank Steak Fillet
Jiffy Steak




Flank Steak

Flank Steak Fillet
Jiffy Steak
London Broil


What is the difference between kosher salt, sea salt, and table salt?
For cooking purposes, the difference is texture. Bakers prefer table salt because its fine granules dissolve quickly. Mined from underground deposits, table salt contains a small amount of calcium silicate, an anti-caking agent used to prevent clumping. Because of the fine granules, 1 teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt and kosher salt have larger grains and a briny flavor. Sea salt is harvested from evaporated seawater and receives little to no processing. Kosher salt gets its name from the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Savvy cooks prefer kosher salt when cooking and making preserves as its large crystals draw moisture out of meats and other foods more effectively.

Keep your Kitchen Clean!
Lemons and lemon juice have antibacterial and antiseptic qualities that make for non-toxic, "green" cleaning - great for your kitchen.

Clean your cutting boards with fresh lemon or bottled lemon juice. Cut a lemon in half, and squeeze the juice onto your cutting board, use the cut side of the lemon to "scrub" your board. Rinse in hot water.

*Last updated 6/14/16