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Food for Thought


5 Simple Grilling Tips

May 23, 2018 | Main Entree

Look for a good grade. Often times when you get your steak from the grocery store, you aren’t sure what, if any, grade of meat you’re getting. It’s important to shop for meat that is graded because it ensures you are getting a quality product. At Main Entrée, we only offer Upper Two Thirds Choice […]

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Expert Grilling Tips

September 5, 2017 | Main Entree

Our Meat Specialist, Bill Howell, encourages us to get grilling with Main Entrée by dishing out some of the cookout tips and tricks he has stocked up through his 50 years of experience in the industry. Have you ever wondered how to bring your grilling game to the next level? This video includes tips about the […]

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Hight Heat vs. Slow Cooking

August 25, 2017 | Main Entree

In this video, Bill Howell breaks down the ins and outs of High Heat cooking. High Heat cooking is the preferred way to cook the most tender cuts of beef like a Ribeye, Sirloin, Filet Mignon, or a NY Strip. This is how they would be prepared and served at a high-end restaurant. In the […]

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Age Matters: Why We Age our Meat

Main Entree

Fresh or aged meat, which is better? In this video, Meat Specialist, Bill Howell, explains our 21-28 day process of wet aging our meat before sending it out to customers. He also explains how breaking down the muscle tissue in the meat using its own enzymes leads to a much more tender and flavorful steak […]

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Chorizo: Butcher Shop Basics

Main Entree

In this video, Bill Howell introduces us to a new-found love of his, Chorizo. This Mexican blend of sausage is a great, trendy way to get another flavor-packed item on the grill this summer! Want to try something different? Don’t miss Bill’s tips on how to use Main Entrée Chorizo as a great base for […]

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Juicy Ribeye Steak: Butcher Shop Basics

August 24, 2017 | Main Entree

In this video we learn about some key features of what Bill Howell calls his favorite cut of meat, the Ribeye Steak! Ever wonder how the Ribeye gets its bold flavor and trademark juiciness? Bill takes us on a tour of where on the animal the steak is cut from, and provides an insightful lesson […]

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New York Strip Steak: Butcher Shop Basics

August 21, 2017 | Main Entree

In this video, Bill Howell talks to us about “the most popular steak in the northeast,” the NY Strip. Want to learn how to cook your Strip just like they do in the restaurants? If so, listen for Bill’s great tips for preparing a thick, Main Entrée NY Strip ! We offer both a Bone-in, […]

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Filet Mignon & Filet Style Sirloin: Butcher Shop Basics

August 16, 2017 | Main Entree

In this video, Bill Howell describes to us some of the key features of the Filet Mignon that make the steak so tender. He describes why this cut is more expensive than most, and follows up with some great cooking suggestions. One of these great suggestions is starting the Filet in a cast iron pan […]

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Slow Cooked Stuffed Pork Loin: Butcher Shop Basics

August 13, 2017 | Main Entree

Want to try our slow cooked Stuffed Pork Loin at home? If so, this is the video for you! Our Meat Specialist, Bill Howell, breaks down his slow cook recipe for one of his favorite products. Follow his simple steps to roast the loin for about 3 hours at about 300°F with a little bit […]

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Baby Back Ribs 101: Butcher Shop Basics

July 25, 2017 | Main Entree

Love Ribs? Want to learn more about them? If so, you’ll love Ribs 101 with Bill Howell. Here,  Bill talks briefly about the history of Baby Back Ribs. He follows with a tutorial on how to prepare and cook his own delicious signature recipe that can be found on our website. Follow Bill’s dry rub […]

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USDA Grading: What does it all mean?

Main Entree

The main purpose of this video series is to educate you, the customer, on the ins and outs of the industry to make shopping with us easier and more enjoyable. In this video our Meat Specialist, Bill Howell, explains the USDA grading scale for us. To expand our knowledge of what exactly we are putting […]

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Where does my steak come from? Beef vs. Dairy Cattle

Main Entree

What’s a steer? What’s a heffer? Are you ever curious about where your steak comes from? If so, tune in to this video! Our Meat Specialist, Bill Howell, describes the different types of cattle the meat we eat comes from. There is no way to better understand the ins and outs of steak than to […]

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Meet Bill Howell, Our Meat Specialist

Main Entree

We are excited to have you meet Bill Howell! Bill is our Meat Specialist at Main Entrée. Bringing 50 years of experience to the table is no short feat. His career has taken him through virtually every aspect of the food service industry.  If you have attended any event with us, you may have seen […]

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Unpacking the Main Entrée Experience

Main Entree

Hello all! Since this is my first blog post with Main Entrée, I would like to start off by introducing myself. My name is Will Girimonte, I’m a senior at the University of Scranton from Long Island, NY and Main Entrée’s new marketing Intern. I chose to pursue the field of Marketing because of my […]

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Happy Employee Appreciation Day!

March 3, 2017 | Ryan Yeager

We are so excited to celebrate our first employee appreciation day at Main Entrée! I hope you’ve had the chance to get to know some of our awesome employees through their featured profiles on either our Facebook or LinkedIn. Not only do they make our day to day operations run smoothly, but they give true […]

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The Gift of Main Entrée

January 25, 2017 | Ryan Yeager

As so many holidays approach (Valentine’s Day, Easter, Mother’s Day, Father’s Day, Birthdays, and the list goes on!) I am often asked what sets Main Entrée apart when it comes to giving our product as a gift. My answer is a simple one: we treat every order like a gift we would send to our […]

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Our One Year Anniversary: A Look Back

January 18, 2017 | Ryan Yeager

I can’t believe a year ago today we officially opened for business! This year has been an exciting one for the Main Entrée team. Our dream of starting this e-commerce endeavor became a reality and we got the opportunity to learn from each other and from our customers. In fact, we quickly made some changes […]

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12 Deals of Christmas

November 30, 2016 | Ryan Yeager

Happy Holidays All! As you can see we’ve decked the halls at my house and started to pile presents under the tree…the best kind of presents in fact, Main Entrée packages! (Okay, by Christmas morning, these boxes will turn into toys for my kids, but you get the point!) I’m becoming the Main Entrée Santa […]

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A “Taste” of Main Entrée

November 2, 2016 | Ryan Yeager

Hello all! Sorry for the delay in posts. I am happy to say we have been busy these past few weeks! We recently had the opportunity to be a sponsor at the Philadelphia Taste Food & Wine Festival at the Valley Forge Casino. Being our first big show, it was quite the experience, and what […]

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Preparing for Fall Fest

September 28, 2016 | Ryan Yeager

My job comes with some tough days, but I would be lying if I said it didn’t come with some fun ones as well! As we prepare for our vendor showcase at the Wyoming County Chamber of Commerce’s Fall Fest, we decided to invite the Main Entrée team and some friends to a taste test. […]

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Gearing up for Fall

September 13, 2016 | Ryan Yeager

Greetings all! I can’t believe summer is winding down. As we move in to fall, I thought I would share with you some of the exciting things Main Entrée has coming up! We just recently did a tasting for some new items we will be adding to our menu for the fall, including an expanded […]

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Summertime Grilling

August 22, 2016 | Ryan Yeager

Hey all! I’ve finally had a chance to catch my breath this weekend and relax! I promised you simple and easy recipes, and my dinner at the lake certainly delivers. My family and I love spending time at the lake, wake boarding, jet skiing, and enjoying the sunny weather! Busy days mean hungry kids and […]

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Introducing Myself: Husband. Dad. Amateur Grill Master. Lover of Tasty Food

August 5, 2016 | Ryan Yeager

This is my first blog post (ever!) so I want to start off by introducing myself. My name is Ryan Yeager and I am writing on behalf of Main Entrée as one of the co-founders. I have spent my life selling food to restaurants as a part of Schiff’s Food Service, Inc. Main Entrée is […]

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4 simple ways to enhance your Super Bowl party

January 11, 2016 | Nick Gelso

The holiday bustle has ended and our focus has shifted to tailgate parties, Super Sunday man-cave gatherings and, if you’re smart, Valentines Day gift-giving. There’s certainly no-time for party planning burnout. Right? You’re not alone; we are all tired of entertaining friends with unique cocktails and dinner items. Has your ocean of distinguishing ideas that […]

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Food for Thought Main Entrée in the Media New Items Recipes Site News

Latest from the Blog

Ginger Seared Salmon | Myer Lemon-Ginger Butter Sauce | Carrot Ginger Reduction

Recipe by Chef Kevin Des Chenes Ingredients 2 (8oz) portions Main Entrée Salmon 1 Myer Lemon 1 Lime 1 Orange 2lbs Carrots 1/4 lb Butter Salt and Pepper 1 qt Chicken Stock 1 oz Crystalized Ginger 1 cup AP Flour Directions Chop Crystalized Ginger Add AP flour & pinch of salt and pepper Dredge Main […]

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5 Ways to Prepare Ribs

It’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it!   The Easy Dry […]

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