Beef Palomillo Steak, Local NY State Beef
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Description : Cut from the chuck (shoulder), palomilla sits under the shoulder blade. Takes a marinade nicely and best served sliced thinly perpendicular to the grain.
Cooking Instructions : Hot & Fast - pan sear, broil or grill to desired doneless. Best cooked to medium rare, then thinly sliced. Good for marinating.
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.