Beef Cuts Explained
Filet Mignon Indulge in the ultimate steak experience with a USDA Prime Filet Mignon from Milam’s Market butcher counter! This cut is unparalleled in tenderness, making it a true delicacy for meat enthusiasts. New York Strip This leaner cut of meat contains less marbling compared to other favorites like the Porterhouse and Ribeye. While it […]
Joan Milam’s Famous Pound Cake
A cherished family recipe that holds a special place in our hearts. This recipe, a beloved creation of our grandmother/ mother, Joan, has been a highlight at our family gatherings for decades, including our annual reunions and holiday celebrations. Her deliciously light and buttery dessert was always accompanied by a slow-melting scoop of vanilla ice cream and happy tunes played on the piano by Joan.
What’s At Our Butcher Counter?
The quality of meat influences its flavor, texture, and nutritional value significantly. When you shop for meat, aim for top-notch options!
We Did It! $49,237 Raised for Local Food Banks
What a difference four weeks can make! Together, our shoppers and team members raised an incredible $49,237 for local food pantries through our spring 2025 register campaign.
What’s the Deal with Beef Grading?
When it comes to the quality of American beef, the USDA grade shields are recognized as symbols of safe, American beef. So, how does beef earn its grade? Highly skilled USDA meat graders evaluate various meat qualities using a combination of electronic instruments and subjective characteristic assessments. The beef is grade is determined mainly by […]
Meat Cuts Explained: Ribeye
What is it? Ribeye steaks are a premium cut known for their exceptional marbling, tenderness, and rich, beefy flavor. They are often considered the gold standard for steak lovers due to their melt-in-your-mouth texture and bold taste. This cut is ideal for those seeking a more indulgent and flavorful steak experience. Whether boneless or bone-in […]
Meat Cuts Explained: Tomahawk
What is it? The Tomahawk steak is undeniably one of the most impressive cuts you’ll find in our service cases. Featuring a long, Frenched bone reminiscent of a traditional tomahawk axe, this cut is a true feast for the eyes and ideal for dramatic presentation. Its extended bone requires a thicker cut — typically around […]
Meat Cuts Explained: Porterhouse & T-Bone
What is it? The Porterhouse and T-Bone steaks, originating from the same primal cut, bear a striking resemblance to one another. Often referred to as the T-Bone’s formidable big brother, the Porterhouse steak is carved from the meeting point of the tenderloin (think filet mignon) and the top loin (think New York strip). This majestic […]
Meat Cuts Explained: New York Strip
What is it? An American favorite, the New York Strip, originally known as the bone-in Kansas City Strip Steak, has an intriguing history. While the names are now used interchangeably, it is believed that Midwest restaurant owners removed the bone from the Kansas City Strip Steak to appeal to their “fine dining clientele,” thus giving […]
Meat Cuts Explained: Filet Mignon
What is it? Indulge in the ultimate steak experience with a USDA Prime Filet Mignon from Milam’s Market butcher counter! This cut is unparalleled in tenderness, making it a true delicacy for meat enthusiasts. Known also as a Tenderloin Steak, the Filet Mignon is derived from the area beneath the backbone. It is within this […]
