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About The Meat
House:
Founded by childhood friends Justin Rosberg and Jason
Parent, The Meat House has established a loyal following of steak and poultry
lovers throughout the country who appreciate quality, consistency and
exceptional service.
Over the years, The Meat House has gained an
excellent reputation among our customers for providing only the choicest cuts
of beef and poultry products at highly competitive prices.
In addition
to our exquisite steaks, roasts and poultry, The Meat House Marinades
have become a must for any occasion.
Through our established
relationships with the most respected providers of beef and poultry in the
country, we are proud to offer our online customers the same high-quality
products, prices and service that you find in any of our traditional butcher
shop locations. |
What is your
guarantee?
In our commitment to be excellent, consistent and
customer focused in everything we do, The Meat House guarantees your complete
satisfaction. If for whatever reason you are unsatisfied with our product,
please contact one of our butchers at 1-866-479-6328 and we will take whatever
steps necessary to fulfill our guarantee. |
How do I contact
you?
Do you have a question or comment for one of our butchers?
Please feel free to contact us at 1-866-479-6328 between the hours of 9 am and
7 pm (ET), seven days a week or e-mail us at
info@themeathouse.com |
How can I buy your
products?
For your convenience, you can
place an order
online or by calling our toll-free customer service line seven days a week
at 1-866-479-6328 between the hours of 9 am and 7 pm (ET). |
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How will my order be
sent?
All our meat and poultry products are shipped UPS
Next Day®. If you would like to expedite your order or specify your orders
delivery date, please give us a call at 1-866-479-6328. |
| If
You Order... |
Your
Order Will Be Shipped... |
And
Delivered... |
| by 7PM
Sunday |
Monday |
Tuesday |
| by 7PM
Monday |
Tuesday |
Wednesday |
| by 7PM
Tuesday |
Wednesday |
Thursday |
| by 7PM
Wednesday |
Thursday |
Friday |
| Thursday -
Saturday |
Monday |
Tuesday |
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How will my order be
packed?
Our marinated products, steaks and roasts are cut to
order, and shipped in insulated containers that are lined with cooling gel
packs. While the gel packs may partially melt during transit, your order from
will arrive fresh and perfectly chilled. |
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How do I track the shipment
of an order?
Once you finalize your order, you can call our
toll-free support line at 1-866-479-6328 and one of our butchers will be happy
to look up your tracking number, inform
you of your package's progress, and update your account information if needed.
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New to The Meat House?
— What we would recommend…
Depending on your taste,
The Meat House offers a wide selection of marinated steak tips, chicken
breasts, ribs and wings to fine cuts of steak and juicy roasts that will
satisfy even the most finicky palate.
If you are looking for something
tender and succulent, try our Filet Mignon. If you are looking for a
classic steak-lover's steak, try our Boneless Strip Steaks or Bone-In
Strip Steaks. If you want something hearty, we recommend our Boneless
Rib Steaks or Bone-In Rib Steaks. |
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What is dry
aging?
More a luxury than a standard practice, dry aging is a
process where beef is stored in strict climate controlled lockers that, over
time, allow enzymes to break down connective tissue and render the beef
fork-tender
After weeks of aging, the beef develops a crust that seals
in the natural flavor of the meat and provides for a more tender and richly
beefy taste. |
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Having difficulty finding
a specific product?
If you are looking for a specific cut, but
you cannot find it under the name you are accustomed to, it is possible that we
have it by another name. For example, Delmonico, Kansas City Strip, and New
York Strip are all names for a Boneless Strip Steak.
If there's
something in particular that you're looking for and can't find,
email us or give us a call at
1-866-479-6328. Our butcher's are available between the hours of 9 am and 7 pm
(ET) seven days a week and will be more than happy to assist you. |
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Should I freeze my meat
when I receive it?
While we believe that there is nothing
better than the flavor and texture of preparing one of our steaks or roasts
right out of the box, however it's often necessary for you to store your meat
in the freezer. If this is the case, please make sure you place them in your
freezer immediately. |
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How long will the meat
last in my refrigerator or freezer?
Your order from The Meat
House is packaged in vacuum-sealed bag and packed with gel packs to ensure that
your order arrives fresh and safe. When frozen, our beef will keep for up to 6
months. |
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How should I thaw my Meat
House Steaks and Roasts?
To ensure proper food safety, products
from The Meat House should always be thawed in your refrigerator in the vacuum
packaging, unless otherwise directed. This allows the product to thaw slowly
while retaining the natural juices essential for great flavor. Smaller items
such as steaks, chops, chickens, etc. will usually thaw overnight or within one
day in your refrigerator. Larger items such as roasts, hams, turkey, etc. may
take a few days to fully thaw in your refrigerator.
Allow proper time
for thawing. Thawed steaks and chops may be re-frozen so long as they have
remained refrigerated and have not thawed longer than one day and should never
be thawed at room temperature or under hot water.
Note: Sometimes
the vacuum packaging will leak while the product is still in your refrigerator.
This results from small pin holes which may occur during freezing and/or
shipping. You do not need to be concerned as long as the product has been
maintained frozen and then refrigerated while thawing. We recommend thawing our
meats on a plate or in a baking pan to catch any fluids during thawing.
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Do you have recipes I can
use?
To ensure each meal is memorable and delicious, please
visit The Meat House's Recipe Book Section to view
some of our favorite recipies and techniques. If you're looking for something
in particular and cannot find it, email
us and we will be happy to help.
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