Roberta is always willing to help you with your produce needs from cutting up a pineapple for you, to making beautiful fruit and veggie platters! Come see Roberta for all your fruit and veggie needs!

Scott has been a butcher since 1980. He is readily available to greet and assist you at the Meat Counter—offering tips on summer grilling, and basic information on your cooking needs.
Below is a list of the most frequently asked questions for grilling steaks:

Question: What are the best types of steaks for grilling?

  •  A steak grilled is one of summer's simplest, most delicious pleasures.
  •  It all comes down to the cut.
  •  Below is a list of the top steaks that we offer and recommend for grilling:

o Filet Mignon
o Ribeye
o Strip Steaks
o Top Sirloin
o Porterhouse
o T-Bone

Question: When should we marinade or season the steaks before grilling?

  • We offer several seasonings and marinades at Tobey’s Grocery and would be happy to recommend one that is right for you.
  • A steak grilled with salt and pepper is sometimes all it needs.


  • You should season your meat even before you start your grill or coals.
  •  If you throw seasoning on right before you put it on the grill you end up leaving it all over the grill, not on your steak.
  • So season your steaks about 15 minutes before you put them on the grill.
  • That gives the seasoning a chance to dissolve and evenly flavor your meat.

Question: Does piercing meats really cause them to dry out?

  • This is one of the oldest debates in cooking and one of the most commonly held myths about cooking meat.
  •  If the piece of meat you were cooking was like a water balloon then piercing the meat would cause liquids to escape and dry out food.
  • Meat however is not like a water balloon.
  • Meat is much more like millions of water balloons.
  • A fork piercing into the meat may damage some of those balloons (cells) but not enough to have an effect of the moisture level of the meat.
  • In fact, the most damaging thing you can do to a piece of meat, apart from overcooking, is to freeze it.
  • Freezing destroys cell membranes and causes the cells to loose moisture.
  • A couple of stabs with a fork won't make a big difference, but a few dozen will so keep it to a