Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Love how this video features the younger generation giving appreciation to our food an sharing history and the different cuts of meat and how it may used for. I also love how the video has injections of Cantonese!
Same. I speak intermediate Cantonese, and I want to learn more advanced Cantonese language and culture, so I personally found it really educational that they had the written Canto. The ways to improve my Cantonese further from my current level are not always obvious
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Guys, I love the show I’m a brown guy who grew up in Vancouver with all my Hong Kong friends. I love coming to Chinatown in New York, and speaking Cantonese and everybody looks at me strange! His food brings back such great memories. Fast forward 35 years and my son now speaks Mandarin because the immigration to Canada is from China not Hong Kong now. You should see us order in both Cantonese and mandarin in a restaurant. It’s quite a big laugh, We are always offered a discount or free soup because we are speaking Chinese lol We love your show and we love you bringing back memories of Vancouver and Hong Kong and China for us.
My family ran a restaurant and I would always watch dad cut apart 4 boxes of shoulder butts by himself. Seeing someone else do it, brings back all those memories and more awe for my dad. My mom would take those shoulder bones, often without dad knowing (lol), and make our pho with it.
Pho ga- chicken Pho Bo - beef Different regions and families will add whatever they have, like if you’re a family restaurant and have a ton of pork bones around.
I find it so wonderful that Lucas points to his body when he is trying to describe where a cut of meat is from. I have been doing the same for years, but a lot of people look at me like I'm crazy--admittedly, especially when I am trying to describe a tuna collar or hake kokotxas. But seriously, vertebrates share similarities!!
What I love is the emphasis on texture. Chinese love meat with chew and crunch, not just tenderness. It's not seen as a negative, but instead celebrated.
chef/butcher here learned my butchery from Italians but I am Chinese , this is the best butchery video I have ever seen thank you ! now I love to see one for beef specifically with brisket as there is a huge difference between Western brisket cut vs Chinese ( with all the connecting tissues attached!)
The producer asking them questions to show to the audience is the MVP here. I ALWAYS watch these things and say "how can I ask my local butcher or meat purveyor or supermarket meat section about stuff like this? Great work by all here. Lucas Sin is a great presenter and host!
I don't quite have the words to express how great this is - it's fantastic in every way. Thanks, Deluxe Danny and Dave, and Lucas. Great stuff. Good feels all around.
Never seen this channel or any of its videos before, but I have seen Lucas in other videos elsewhere. This was really well-made, full of very informative details that aren't easily found anywhere else. I'm Cantonese myself, born in Canada, and I wasn't critical of any of the pronounciations. In fact, I was impressed at how well-spoken and quick the translations and descriptions came.
I grew up with chinese butchers in the US, but never really bothered to ask why. Learned some new things today. I love to make pork sparerib with Taro.
I love how Dave never cross-contaminates by touching Lucas modeling. Dave gives great butchery demonstrations. Most importantly Dave doesn’t let Lucas take the meat back for the camera while he’s butchering. #Dave
Lucas is a phenomenal host and unbelievably talented. My love for Chinese/American food goes back 50 years, and as a chef in hotels, I was lucky enough to be trained in Chinese/American. Trained by my staff which made me competent enough to run big scale buffet and hotel restaurants. I wish I could have traveled and learned in country to indulge my passion for this food and culture. For me, Lucas represents what I would have liked to attain in my knowledge of Chinese/American cooking and further. Thank you for your hard work and passion.
This guy Lucas Sin is interesting to watch because of his passion for food. It comes out in the way he explains everything in great detail. I love seeing that he's being spotlighted across many youtube channels
So glad you are featuring one of the best grocery stores in NYC. Cooked chinese food, butchery, dumplings, vegetables, fresh fish, bakery, barbecue meat section, this place has it all. Thank you Lucas for giving these guys a platform.
Very interesting video. It make me happy to see you young guys carrying on these great food traditions. Some times I swear I’m part Cantonese as no one loves making soup for loved ones more than this guy.
Thank you eloquent Lucas Sin for giving those of us with limited Cantonese finally a voice. Keep it up. Though you’re in NYC, your voice reaches the SGV.
This was an incredible video! Thank you so very much for the journey through Chinese / Chinese American butchery. Being able to learn more about a culture through their foods is my most favorite thing in life. Not to mention all of the incredibly delicious and soul feeding Chinese cuisines. ❤
I am from Ottawa Canada and I love Deluxe which I found by accident roaming NYC Chinatown. It's my go-to for taking a full meal to my guai lo friends on visits... Super good amazing variety with that Special home cooked taste.
I truly enjoyed this video and several levels. Giving me a better understanding of the differences in butchering styles helps me better understand Asian cooking as well as cultural eating differences. Lots of great tips too. Thank you, great work! Steve (68 yrs) Manitoba
I thoroughly enjoyed every minute of this video. Very interesting to see how different cultures utilizes different cuts of meat. I appreciate each individual's knowledge and passion towards their craft. Please do more videos like this in the future.
Lucas for president 😂 seriously, he’s allowed our generation of chefs, cooks and bakers to showcase the thousands of years of immaculate food with great dynamic
This video brought back a lot of memories from growing up as a kid in Hong Kong. Late 1960's, 1970's & 1980's....salt and pepper pork chops were a old time favorite, plus the Pei Daan sou yuuk juuk was one of my favorite breakfast (or drunken snack) dishes ever! BTW: You guys Canto is not too bad ;-) Thanks!
Love Deluxe, especially the duck there! It's so nice seeing Chinese butchery being show in this positive light. I feel like so many westerners look down on Chinese butchery and grocery stores for being cheap, but they really are such culturally rich and wonderful places.
This is fabulous content. I love hearing the Cantonese dialect, it reminds me of when my mom (born in Hong Kong) gets the opportunity to speak it with other Cantonese. I was really surprised and a little disappointed that the Chinese definition of baby back rib is so different that in American and western butchery. A back rib really is from up higher (closer to the spine), what Danny described in just a shortened spare rib 😕
Oh Man! I am so hungry now!!! How interesting to see how differently you butcher the pork from traditional American butchers, and, even other Chinese butchers. You earned a new subscriber...
I LOVE!!!! You are inspiring me to study food anthropology. So so interesting! I'm from the Philippines and we have a very heavy influence from Chinese people esp with the food. Our chinatown is HUGE!!! Living here in the US makes me miss Asian food so much!!
I am Chinese American and cook a lot of Cantonese food. Deluxe market is one of my go to places. Thanks for bridging the gap on Western and Chinese butchery. I would like to see one on fish as I can't get the Western names to the Chinese fish. This was a very good video.
I grew up in nyc Chinatown and I know deluxe meat store was on grand st corner of Mott. It was a small store very tight and crowded. Since they struck the lottery and build the building on Mott street they expanded their store to sell everything. It is one of the best meat store. It is not cheap but you can see the quality of meats at this place no other Chinese markets has.
I am a butcher for a Canadian supermarket Personally I would turn pork tenderloin and sirloin/tenderloin end into seasoned breaded boneless pork cutlets. They are excellent for quick pan-frying, eaten as an entree, or put them into a sandwich.
🎉🎉🎉 for showcasing Deluxe! An awesome place that I miss since moving out the area. When I first moved to NYC, it reminded me of HK since I had just visited that same summer. Also, my parents loved getting their jook in the mornings when they were visiting.
If I had to say what my favourite cut of pork is, I'd have to say it'd be that flat bit that's sandwiched between fat and the bigger muscle on pork shoulder. It might actually be the same cut you talk about in the shop. I only know it because I save it for my own use whenever I break down a shoulder joint. It has that "crunch" you describe and I love it steamed dim sum black bean style.
i love this. i bought a whole pork shoulder and did not know how to butcher it. will come back to this when pork shoulder goes on sale. also your canto is great! - coming from someone who has also spent too much time in the US
Wow. This was a wonderful video. Seeing where the different cuts of pork come from and how they are used...and, with delicious dishes at the end to make the explanations more vivid was truly instructive. I especially loved learning about where cha siu meat comes from...given how well known cha siu is and how I've loved it since I was a kid. Kudos to Lucas Sin and the guys from Deluxe.
Excellent vid to explain the Chinese cuts of pork. Never heard of this Secerto cut before will stop in the buy some to check it out in my next stir fried.
this is super interesting. I've actually never interacted with a butcher. although I do love cooking/food. I've said hi to the butcher. but usually I don't feel like I know enough to ask for something specific. this is really great content. also I feel it is interesting to see younger asian americans carrying on traditions from China
Very interesting that the Chinese cuts shown in this is very simillar to Spanish butchery. It would be split into Secreto, Pluma and Presa. And then when you get to the rib loin strip you get Lagarto. CT would be Cabecero I think. Then there is a bunch more when you get close to the ribs and porkbelly.
In Southeast Asia we have something called the Kah Hau Kuat. The sparerib and belly still attached together on individual ribs cut about 3 inches long. They make a good phai kuat wong when poached then deep fried with a sweet and sour sauce.
Thank you Lucas! I love learning more about Cantonese cooking and brushing up on my pronunciation too! Shout out to Dave too, we used to hang back in the day in NYC!
Liked the video, but just one major correction. As others have said, the baby back ribs are the bones from the pork loin that they left extra meat attached to. The squared-off ribs that the first butcher referred to in the beginning are called St. Louis style ribs. Other than that, good stuff
I remember living in Ireland and how it was impossible to get the butcher to understand i wanted a belly cut for siu yoke. Belly is further seperated into layers like 3 layer pork and 5 flower pork with their own special uses. 😂
One cut that y’all didn’t cover that I grew up with was the “Sally Dok” the actual glute/butt meat on the pig. It was one of the leanest cuts on the Roast Pig that my family would get
No two words on RUclips get a faster click from me than Lucas Sin.
I agree! I always watch anything Lucas.
I align with this statement.
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
he’s great i bought a carbon steel pan because of him and use it multiple times a week
Or poop and pee
I'm in a wheelchair, Deluxe treats me so well I wish I could go everyday. Delicious and kind.
Love how this video features the younger generation giving appreciation to our food an sharing history and the different cuts of meat and how it may used for. I also love how the video has injections of Cantonese!
Same. I speak intermediate Cantonese, and I want to learn more advanced Cantonese language and culture, so I personally found it really educational that they had the written Canto. The ways to improve my Cantonese further from my current level are not always obvious
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Guys, I love the show I’m a brown guy who grew up in Vancouver with all my Hong Kong friends. I love coming to Chinatown in New York, and speaking Cantonese and everybody looks at me strange! His food brings back such great memories. Fast forward 35 years and my son now speaks Mandarin because the immigration to Canada is from China not Hong Kong now. You should see us order in both Cantonese and mandarin in a restaurant. It’s quite a big laugh, We are always offered a discount or free soup because we are speaking Chinese lol We love your show and we love you bringing back memories of Vancouver and Hong Kong and China for us.
Lucas needs to do a Cantonese soup masterclass
Yes please!!!!! 🙏
Yea boi, show us how to 'show care' for our loved ones via Tong.
@@adrwong8 Our family's Chinese surname is 湯 (soup), but pronounced as _Hong_ in Toisanese. In Japanese, it means hot water.
Lucas needs his own channel
Honestly the best content on RUclips! Lucas' passion for the culture of anything he's talking about is infectious.
My family ran a restaurant and I would always watch dad cut apart 4 boxes of shoulder butts by himself. Seeing someone else do it, brings back all those memories and more awe for my dad. My mom would take those shoulder bones, often without dad knowing (lol), and make our pho with it.
Someone asked me yesterday,what are soup bones? Imagine.🌻
Thought PHO is beef based ?
@@ptg01 Broth is made with beef bones.
Pho ga- chicken
Pho Bo - beef
Different regions and families will add whatever they have, like if you’re a family restaurant and have a ton of pork bones around.
@@briansexton6883 Yes! I do agree on a mix of bones too or what's available. Traditionally,I was told beef bones are used.✌️🥣
I find it so wonderful that Lucas points to his body when he is trying to describe where a cut of meat is from. I have been doing the same for years, but a lot of people look at me like I'm crazy--admittedly, especially when I am trying to describe a tuna collar or hake kokotxas. But seriously, vertebrates share similarities!!
Just wanted to say thank you guys for representing us. So cool to see our culture get spread like this.
What I love is the emphasis on texture. Chinese love meat with chew and crunch, not just tenderness. It's not seen as a negative, but instead celebrated.
Tendon as an ingredient straight up scares most westerners, but cold tendon dishes are soo good
The vast amount of cultural and culinary knowledge Lucas has is so amazing!
I’m re-learning Cantonese as I watch your food vids. Please continue to speak it during your videos, Lucas!
chef/butcher here learned my butchery from Italians but I am Chinese , this is the best butchery video I have ever seen thank you ! now I love to see one for beef specifically with brisket as there is a huge difference between Western brisket cut vs Chinese ( with all the connecting tissues attached!)
Love the detailed, expert description on pork butchering, Western and Eastern!
The producer asking them questions to show to the audience is the MVP here. I ALWAYS watch these things and say "how can I ask my local butcher or meat purveyor or supermarket meat section about stuff like this? Great work by all here. Lucas Sin is a great presenter and host!
I don't quite have the words to express how great this is - it's fantastic in every way. Thanks, Deluxe Danny and Dave, and Lucas. Great stuff. Good feels all around.
Never seen this channel or any of its videos before, but I have seen Lucas in other videos elsewhere. This was really well-made, full of very informative details that aren't easily found anywhere else. I'm Cantonese myself, born in Canada, and I wasn't critical of any of the pronounciations. In fact, I was impressed at how well-spoken and quick the translations and descriptions came.
I grew up with chinese butchers in the US, but never really bothered to ask why. Learned some new things today.
I love to make pork sparerib with Taro.
I love how Dave never cross-contaminates by touching Lucas modeling. Dave gives great butchery demonstrations. Most importantly Dave doesn’t let Lucas take the meat back for the camera while he’s butchering. #Dave
Lucas is a phenomenal host and unbelievably talented. My love for Chinese/American food goes back 50 years, and as a chef in hotels, I was lucky enough to be trained in Chinese/American. Trained by my staff which made me competent enough to run big scale buffet and hotel restaurants. I wish I could have traveled and learned in country to indulge my passion for this food and culture. For me, Lucas represents what I would have liked to attain in my knowledge of Chinese/American cooking and further. Thank you for your hard work and passion.
This guy Lucas Sin is interesting to watch because of his passion for food. It comes out in the way he explains everything in great detail. I love seeing that he's being spotlighted across many youtube channels
thank you for promoting cantonese culture. As a 1.5 gen immigrant, it's nice to see such intimate part of our culture represented well.
So glad you are featuring one of the best grocery stores in NYC. Cooked chinese food, butchery, dumplings, vegetables, fresh fish, bakery, barbecue meat section, this place has it all. Thank you Lucas for giving these guys a platform.
Does every location have these services? What is the address for the best one, in your opinion?
Very interesting video. It make me happy to see you young guys carrying on these great food traditions. Some times I swear I’m part Cantonese as no one loves making soup for loved ones more than this guy.
thank you for managing to capture the authenticity of canto butchery and food in a format that I feel proud to share
Thank you eloquent Lucas Sin for giving those of us with limited Cantonese finally a voice. Keep it up. Though you’re in NYC, your voice reaches the SGV.
I’d watch Lucas in any type of video. His energy makes everything interesting.
Yessssss appreciate all the dedication and help to put more Cantonese cuisine and culture "mainstream".
This was an incredible video! Thank you so very much for the journey through Chinese / Chinese American butchery. Being able to learn more about a culture through their foods is my most favorite thing in life. Not to mention all of the incredibly delicious and soul feeding Chinese cuisines. ❤
I am from Ottawa Canada and I love Deluxe which I found by accident roaming NYC Chinatown. It's my go-to for taking a full meal to my guai lo friends on visits... Super good amazing variety with that
Special home cooked taste.
I truly enjoyed this video and several levels. Giving me a better understanding of the differences in butchering styles helps me better understand Asian cooking as well as cultural eating differences. Lots of great tips too. Thank you, great work!
Steve (68 yrs) Manitoba
As a Cantonese...I can relate to all your videos...brings back all sweet memories of my grandfather's cooking ...
Thanks for sharing....👍💝🌻
I thoroughly enjoyed every minute of this video. Very interesting to see how different cultures utilizes different cuts of meat. I appreciate each individual's knowledge and passion towards their craft. Please do more videos like this in the future.
Lucas for president 😂 seriously, he’s allowed our generation of chefs, cooks and bakers to showcase the thousands of years of immaculate food with great dynamic
This video brought back a lot of memories from growing up as a kid in Hong Kong. Late 1960's, 1970's & 1980's....salt and pepper pork chops were a old time favorite, plus the Pei Daan sou yuuk juuk was one of my favorite breakfast (or drunken snack) dishes ever! BTW: You guys Canto is not too bad ;-)
Thanks!
Love Deluxe, especially the duck there! It's so nice seeing Chinese butchery being show in this positive light. I feel like so many westerners look down on Chinese butchery and grocery stores for being cheap, but they really are such culturally rich and wonderful places.
Keeping Canto culture alive for us ABCs and future multi gen. Thank you ❤
Brilliant videos! I have waited for decades for these
precise clarifications. Thank you!
This is fabulous content. I love hearing the Cantonese dialect, it reminds me of when my mom (born in Hong Kong) gets the opportunity to speak it with other Cantonese. I was really surprised and a little disappointed that the Chinese definition of baby back rib is so different that in American and western butchery. A back rib really is from up higher (closer to the spine), what Danny described in just a shortened spare rib 😕
Oh Man! I am so hungry now!!! How interesting to see how differently you butcher the pork from traditional American butchers, and, even other Chinese butchers. You earned a new subscriber...
16:13 Song Pa cut reminds me the beef skirt steak.
Thank you, learned so much! I will be coming back and watching this vid time and time and again.
It's always great when you get to hear a chef discuss their knowledge, love it!
I LOVE!!!! You are inspiring me to study food anthropology. So so interesting! I'm from the Philippines and we have a very heavy influence from Chinese people esp with the food. Our chinatown is HUGE!!! Living here in the US makes me miss Asian food so much!!
Thank you so much for teaching Canto cuisine with so much depth and respect.
Thanks for the educational cantonese food videos, please have more of these type of videos on the future! 😁
amazing video! thank you food52 for using this opportunity to highlight Chinese culture in this way
This was so informative. I have such respect for this quality of butchery - Dave is so talented!
Fabulous video as usual Lucas. Seam butchery, Cantonese-style. I shouldn't have been surprised.
Lucas making me brush up on my canto and all those amazing canto food!!
Lucas Sin is the best chef on RUclips.
I grew up in Hong Kong and moved to the US 20 years ago. This video reminds me so much of home and makes me feel represented. Loved this video ❤
More Cantonese and Chinese American culinary topics! Yay!
Thank you guys for sharing your knowledge. I learned a lot. Hope to see more videos of this kind in the future.
Fascinating video about something I thought was boring, only Lucas could do something like this
Incredible,who knew? That much about pig anatomy and various cuts, an anthropological, gastronomical tour, wow ❤❤❤
I am Chinese American and cook a lot of Cantonese food. Deluxe market is one of my go to places. Thanks for bridging the gap on Western and Chinese butchery. I would like to see one on fish as I can't get the Western names to the Chinese fish. This was a very good video.
This is a great video - so informative and the guests are amazing
this is what my mom is teaching me and then i forget! thank you!
I grew up in nyc Chinatown and I know deluxe meat store was on grand st corner of Mott. It was a small store very tight and crowded. Since they struck the lottery and build the building on Mott street they expanded their store to sell everything. It is one of the best meat store. It is not cheap but you can see the quality of meats at this place no other Chinese markets has.
I am a butcher for a Canadian supermarket
Personally I would turn pork tenderloin and sirloin/tenderloin end into seasoned breaded boneless pork cutlets.
They are excellent for quick pan-frying, eaten as an entree, or put them into a sandwich.
Thanks for sharing. Nice to be informed about the different cuts.
My understanding is that if you bandsaw the sternum off it's called a st louis style, and a babyback rib is pulled from farther down the ribcage
I know this butcher shop very well! Come here all the time!
Incredibly impressive, I’m dying to visit Deluxe
we need to keep cantonese alive, thanks for speaking it in these videos
Yo my man Lucas dropping so much knowledge in ONE video. Damn!
🔥🔥🔥🔥
They way he explains things always amazes me
You guys are wonderful. It was most enjoying show thank you much
🎉🎉🎉 for showcasing Deluxe! An awesome place that I miss since moving out the area. When I first moved to NYC, it reminded me of HK since I had just visited that same summer. Also, my parents loved getting their jook in the mornings when they were visiting.
If I had to say what my favourite cut of pork is, I'd have to say it'd be that flat bit that's sandwiched between fat and the bigger muscle on pork shoulder.
It might actually be the same cut you talk about in the shop.
I only know it because I save it for my own use whenever I break down a shoulder joint. It has that "crunch" you describe and I love it steamed dim sum black bean style.
It's wild that this is free content, like the knowledge depth is so cool.
Your demonstrating on yourselves where the meat comes from!❤
i love this. i bought a whole pork shoulder and did not know how to butcher it. will come back to this when pork shoulder goes on sale. also your canto is great! - coming from someone who has also spent too much time in the US
Wow. This was a wonderful video. Seeing where the different cuts of pork come from and how they are used...and, with delicious dishes at the end to make the explanations more vivid was truly instructive. I especially loved learning about where cha siu meat comes from...given how well known cha siu is and how I've loved it since I was a kid. Kudos to Lucas Sin and the guys from Deluxe.
When Lucas says "sooo good" 😊
First time I've heard of hi-lo-hi-lo heat for cooking siu yuk. I need to know more!!
Super impressive episode. Next time I am in NYC, going to make a visit to one of the Deluxe shops!
Great episode! Loved the explanation of the different cuts and how they are used.
What a feast! Thanks for another great video and into to the Deluxe Food Market.
Love how he was touching the meat with his bare hands, but handled Lucas with gloves 😂😂
Every cut is so clean. Wow.
Interesting! Would love some soup videos! 🍲
Dai Lo Dave could pass for Donnie Yen’s nephew. 😂😂
In all seriousness, it is cool to see the next generation taking the reins. 🤘🤘
Excellent vid to explain the Chinese cuts of pork. Never heard of this Secerto cut before will stop in the buy some to check it out in my next stir fried.
Great episode!! I’ve been there countless times and had no idea of these cuts.
this is super interesting. I've actually never interacted with a butcher. although I do love cooking/food. I've said hi to the butcher. but usually I don't feel like I know enough to ask for something specific. this is really great content. also I feel it is interesting to see younger asian americans carrying on traditions from China
Can't wait to visit Deluxe
Very interesting that the Chinese cuts shown in this is very simillar to Spanish butchery. It would be split into Secreto, Pluma and Presa. And then when you get to the rib loin strip you get Lagarto. CT would be Cabecero I think. Then there is a bunch more when you get close to the ribs and porkbelly.
Great video and breakdown of the cuts. Thank you. I will definitely check out deluxe supermarket in flushing ny
So interesting! Pork belly is one of my favourite cuts of meat.
In Southeast Asia we have something called the Kah Hau Kuat. The sparerib and belly still attached together on individual ribs cut about 3 inches long. They make a good phai kuat wong when poached then deep fried with a sweet and sour sauce.
Thank you Lucas! I love learning more about Cantonese cooking and brushing up on my pronunciation too!
Shout out to Dave too, we used to hang back in the day in NYC!
Bing Translate has text-to-Cantonese speech feature.
Liked the video, but just one major correction.
As others have said, the baby back ribs are the bones from the pork loin that they left extra meat attached to. The squared-off ribs that the first butcher referred to in the beginning are called St. Louis style ribs.
Other than that, good stuff
I remember living in Ireland and how it was impossible to get the butcher to understand i wanted a belly cut for siu yoke. Belly is further seperated into layers like 3 layer pork and 5 flower pork with their own special uses. 😂
Excellent tutorial on East & West pork cuts.
Yesss to more Lucas content. But also, which canto romcoms have scenes with people offering soup to their lovers?
I love these videos showcasing Asian cuisine
One cut that y’all didn’t cover that I grew up with was the “Sally Dok” the actual glute/butt meat on the pig. It was one of the leanest cuts on the Roast Pig that my family would get
Absolutely love Deluxe Food Market and their other stores!!!
Good to see the younger generation taking over family business.