About Our Meat

A delicious slice of USDA Prime filet mignon; a thick lamb chop; a juicy hamburger, or a delectable chicken drumstick.

We don't sell a single cut, chop, or slice we wouldn't serve our own families — our butchers are your meat experts. Trust them to select the choicest cuts for your dinner party, and the best pieces for your recipes.

You'll find it all at your Giant Eagle^® meat department: always good, always fresh, always delicious.

Selecting meat 101 – What to look for

Think temperature! You'll get the best results by matching the cut of the meat to type of heat. The moist heat from braising is best for a roast from the chuck, round, shank or hock cuts. Dry heat from roasting, pan broiling, pan-frying, or broiling is great for a rib, loin, or leg.
Examine the meat. Color and texture are your keys to quality. For beef, choose bright, cherry-red cuts. Pork cuts should be intense pink. Lamb should be brick red. All meats should have a fine, velvety texture.
Healthy is easy. Select cuts with slight to moderate degrees of marbling for flavor with minimal calories, and look for white fat rather than yellow fat.
Maximize value. Choose a cut with plenty of lean flesh, and less trimmable fat and bone.

Try our Value Packs – eat well and save money!

In our meat department, we're committed to quality at everyday low prices. That's why Giant Eagle^® offers Value Packs of our most popular cuts – providing you the best meats for the best deals.

Our Value Packs are also a great way to entertain, or to stock your freezer. With smart buying in mind, our freshness experts offer tips for maintaining the highest quality and flavor.