Holiday meal tips from CP Cash and Carry


For 10 years, local butchers Garry Slack and Tony Cincotta bring over 70 years combined cooking and catering experience to customers who come to the CP Cash and Carry meat department in search of the best cuts of meat and the right recipes to make family meals delicious.

With Christmas fast approaching the Creekstone Farms prime rib rib eye and tenderloins are a hot item, and the beef sold at CP Cash and Carry is 100 percent certified black angus.

“Angus is bred to be more tender,” Cincotta said. “The company we deal with (make sure the cows) are humanely treated. They let the cows relax, they feed them well, they don’t have any antibiotics. They take care of them.”

While many grocery stores say they sell certified black angus, Slack noted the “100 percent” distinction should be a very important one for customers looking to serve up only the best cuts of meat.

“When you see stores advertise certified angus, all that means is itís only got to be 51 percent angus to be certified,” he said. “The other 49 who knows?”

However, Creekstone Farms can guarantee their product is 100 percent angus, so customers can be sure they’re serving up the best beef at their holiday dinners.

“Customers will call us without even knowing the sale price,” Cincotta said. “They want our beef – it’s 100 black angus and they know quality when they see it.”

When it comes to preparing and cooking your holiday roast, Cincotta also offered some basic advice: keep it simple and cook it slow.

“We’re purists when it comes to cooking beef,” he said. “The only thing we put on it is kosher salt and cracked black (pepper). You don’t need to put all those funky flavors and everything on it.”

Cincotta and Slack also recommend cooking the your holiday roast at a low temperature – about 325 degrees Fahrenheit.

“Most of your roasts are going to be about three hours at that temperature,” Slack said. “Contrary to popular opinion, it doesn’t really matter about the size. It’s still going to be about the same time just because of the mass of it, it’s so thick.”

It’s also recommended that folks use a meat thermometer to gauge the internal temperature of your roast and to make sure its perfectly cooked all of the way through.

“A thermometer’s your best friend,” Cincotta said.

Slack said when checking the roast, it’s important to make sure your thermometer goes in at least half way to ensure the nodule that measures the heat finds its way to the center of the roast.

To make sure you get the most accurate reading, Slack also suggested testing the thermometer before using it by placing it in a glass of ice water. If the temperature doesnít peak somewhere around 32 degrees Fahrenheit, youíll need to calibrate it, he said, which can be done by using pliers or a small wrench to tighten the nut behind the face of thermometer.

“All year long it gets banged around in drawers, which can knock it out of calibration,” Slack said. “So it’s a good thing to check it.”

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