From traditional turkeys to succulent standing rib roasts and other premium proteins, our amazing Meat Department has just what you need to make the centerpiece for your feast. These amazing meats don’t just magically appear in our stores though—there’s an art to sourcing the very best proteins from a variety of premier partners. Artisans themselves, Bill and Sarah work hard to put the “eat” in “meat” and make every store's Meat Department a masterpiece.

Bill Davis, Commander in Beef (a.k.a. Director of Meat Operations): If you’re wondering why Nugget Markets’ Meat Department is a cut above, you have Bill Davis to thank for that. Bill has been in the meat industry for 33 years, picking up new skills and knowledge every step of the way. From the best beef around to sensational seafood, homemade sausage to ready-to-cook entrées and more, he’s responsible for raising the steaks (and the dad jokes) in our Meat Department every day.

Sarah Bielski, Head of Steak (a.k.a. Meat Operations & Perishable IT Support): Part of the Nugget Markets family for more than 15 years, Sarah started her career here in high school and soon discovered her love of meat. Now she combines her passion for protein with her love of leadership both by training new meat associates and helping maintain costing and recipes for all of our perishable departments. Fun Fact: She also met her husband in our Meat Department and they now have four wonderful kids!

What sorts of meats can you find at Nugget Markets?
BD: Just about everything! We offer USDA Prime and Certified Piedmontese beef and specific dry-aged cuts at certain stores, plus humanely and sustainably raised pork and chicken, and our own line of premium Fresh to Market meats. We also carry an extensive variety of fresh, wild-caught and sustainably farmed seafood, homemade sausages and entrées, and more.

What makes our Meat Department so amazing?
SB: The people! We truly are a family here, and that extends to our own families outside of work. Plus, our associates really make those impactful moments with our guests that can completely make your day. We are so fortunate to be able to build relationships with each other and our guests, and those moments can turn any day around.

Do our butchers offer any additional services at the counter?
BD: Absolutely. We pride ourselves on the service we provide and do everything we can to get our guests the item they want. We can spatchcock turkeys, place special orders for unique cuts, trim or slice your order and answer questions about cooking, too. Our amazing meats and seafood are just the beginning—our service takes it over the top!

What’s your favorite thing to eat from our Meat Department?
SB: Hands down, my favorite is our Stuffed Flank Steak made with spinach, Parmesan and bacon. The flavors and textures are unreal and it only takes 30 minutes to cook! I also love our Salmon Patties made in-house with all fresh ingredients including salmon, breadcrumbs, onion, bell pepper and garlic. Pan-fry for a few minutes on each side and they’re a perfect appetizer for any meal.

What meats are you excited about this holiday season?
BD: For starters, Certified Piedmontese standing rib roasts and spatchcocked turkeys. My family did a spatchcocked turkey on the Traeger last year and will probably do that again this year. We injected the breast and thighs with an all-natural liquid seasoning which gave the turkey great flavor and kept it moist. It was probably the best turkey we’ve done and cooking time was cut in half.

How far in advance should I order my holiday protein?
SB: It’s always a good idea to pre-order the meat you want for the holidays! Just call your local store and ask for the Meat Department, or drop by in person the next time you’re out shopping. We ask for 48 hours’ notice for most orders, though some special items (like our dry-aged standing rib roast or bone-in pork loin roast) can take up to 14 days to source, so the earlier the better!