Cut of the Month- Sweetheart Steak

Saint Valentine’s Day, commonly known as Valentine’s Day or the Feast of Saint Valentine, is observed on February 14 each year. Around the world, people celebrate Valentine’s Day by showing appreciation for the people they love or adore. Some give greeting cards, chocolates, jewelry or flowers – particularly roses – to their partners or admirers on Valentine’s Day.
Valentine’s Day symbols include the heart-shaped outline, doves, and the figure of the winged Cupid. However, contrary to popular belief, romance isn’t about the birds and the bees–it’s about butterflies. Butterflied steaks, to be exact.
What is butterflying? It’s a butchering technique in which a boneless cut of meat is cut horizontally through its thickness leaving a “hinge” so that the meat casweetheart steakn be spread apart, resulting in a cut that lays out like a butterfly.
The ribeye steak is perfect for being butterflied into the shape of a heart. Since it is shaped somewhat like an elongated half-circle with a point toward one end, it opens up nicely into a heart-shape when butterflied. This month PHNB features the ribeye steak with its fine marbling, rich, juicy beefy flavor, and toothsome texture; making this the perfect steak for a romantic dinner for two.
PHNB can help you prepare your Valentine’s Day with this month’s special gift box of ribeye steaks and a recipe to get you started. Light a few candles, turn up your favorite tunes, add a few sides, a special dessert and your love; all the ingredients necessary for showing your loved one how very much you appreciate them.

Make Beef Part of Your 2016 Success

Once the holidays are over and the New Year begins many folks turn their thoughts to setting goals for personal
improvement. Common goals include being more active, reaching and maintaining a healthy weight, and developing a more positive mental outlook. When looking to improve overall health, studies indicate that instead of turning to
another fad diet, the answer may be as simple as changing the way we fill our plates at each meal.
Beef provides nearly half of the protein and 10 essential
nutrients you need for an active lifestyle, helping you achieve and maintain a healthy weight, preserve and build muscle, boost your mood, and reduce fatigue.
Lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. To choose lean cuts of beef, look for “Loin” or “Round” in the name, like the Top Loin (New York Strip) in January’s Monthly Specials.
To discover more about the benefits of including lean beef as part of your 2016 goals check out

Meet Me- Brian Brozovic

Hi, I’m Brian Brozovic, the new Outside Sales guy here at PHNB. I’ve been in the beef and meat industry my entire professional brian-brozovic-2career. I used to sell PHNB product as a distributor and in my butcher shop years back and always had a fantastic experience. When I was introduced to the PHNB staff and family, I immediately fell in love and felt at home. They are the most welcoming and enjoyable group of folks to work with.I enjoy being able to travel around and meet new people and see how PHNB and I can help others. Many of my clients become lifelong friends; I really enjoy that level of commitment and dedication. At PHNB I get to work with some of the most talented chefs, butchers, and meat market managers there are in the industry. I get to provide help and guidance and in return they teach me a thing or two about what they do. I always enjoy learning!I have an amazing family that is my driving force in life. Everything I do is because and for them. My wife and I share three beautiful children and Lucky, a 5-year-old Yorkie-Poo.I love being able to give back to my community through volunteer work. In addition, I am passionate about food, of course, and my primary interest rests in BBQ and Charcuterie. I also enjoy the outdoors and nature.My favorite cut of beef? Being a native Texan, I would say that a nice smoked brisket is pretty high on my list. Other than that I am a huge fan of the lesser known cuts such as the hanging tender and the spinalis dorsi cooked medium rare-rare over wood briquettes.