Altomonte’s in-house ground beef, What’s the difference? There’s a huge difference between mass produced ground beef and beef that has been ground in-house.
In-house ground beef from Altomonte’s local family-owned and operated market comes from one whole cut of meat, allowing for more control over quality and freshness with stricter standards.
On the other hand, mass produced ground beef comes from large scale processing facilities where various cuts of meat are mixed together, ground, then preserved with dyes and gasses like carbon dioxide, so they last longer and continue looking red.
This mass production process makes meat much more susceptible for recalls and food borne illnesses.
Altomonte’s ground beef uses only refrigeration for freshness and contains zero preservatives, dyes, or gasses. Altomonte’s ground beef must be used or frozen within 12 hours of purchase otherwise it will start to turn brown, which is what is supposed to happen.
If freshly ground meat does not turn brown within 12 hours of grinding, you’ll know it includes preservatives. Fresh is always best! For over 50 years, it’s what Altomonte’s has been and will continue to be known for.
Visit the butcher shop at Altomonte’s Doylestown and Warminster locations for the freshest selection of fine meats. For more information, visit www.altomontes.com.
If you love meat, don’t miss a very special open fire feast to benefit veterans and spread suicide awareness on Saturday, June 8th at 1pm.
Alexandra Donnadio, recently seen on Gordan Ramsey’s Next Level Chef, along with 20 pitmasters from all over the country will be cooking ALL-YOU-CAN-EAT brisket, Iberico pork belly, whole hogs, chicken, smoked ribs, alligator, smash burgers, with a beer tent and more!
The event will be held at the VFW, 52 Eisenhower Pkwy, Roseland, NJ 07068.
Get tickets at https://www.eventbrite.com/e/embers-of-valor-tickets or visit our Instagram at https://www.instagram.com/altomontes/ to enter for a chance to win four tickets.
PHOTO CAP: Alex Donnadio, recently seen on Gordon Ramsey’s “Next Level Chef” and Maria Nappi of Altomonte’s hold up a Dry Aged Tomahawk Steak from Altomonte’s Butcher Shop.
