Albany, NY – PRIMAL: Your Local Butcher today announced an upcoming change of ownership. Kevin Wickert, who has built PRIMAL into a household name for the finest PRIME and CHOICE meats since 2009, is handing over the reins to Tim Howland, the company’s long-serving Director of Operations. The change goes into effect March 13. Under the new ownership, customers will be delighted to know that the values and quality they have come to expect from PRIMAL’s locations – one in Stuyvesant Plaza, Albany, and the other in Wilton Plaza, Saratoga – will remain unchanged. “Tim has been instrumental in the ..read more

Teres Major comes from the shoulder. Because of where it’s positioned, it’s a muscle that’s not overused. The result? A tender steak. Many call it the ‘poor man’s filet’. It cooks up quickly and is best served cut into medallions. It’s not always easy to find but we almost always have it. If you haven’t tried it, you should. Here’s how to grill it.   ..read more

We love LOCAL! Swing by our Stuyvesant Plaza location to enjoy samples from other local businesses. Tuesday, December 21st 12pm – 2pm, Café Italia Marinara Tomato Sauce Café Italia Gift Sets 4pm – 6pm, Wolf Hollow District 6 IPA Midnight Dreary Black IPA Wednesday, December 22nd 12pm – 2pm, Jack’s Abby Red Tape Christmas Lager House Lager 2pm – 6pm, Rare Form Moxie Double IPA Troy Division IPA Confetti Mexican Lager Thursday, December 23rd 12pm – 3pm, Ric Orlando Ric Orlando Sauces & Spices 12pm – 3pm, Nine Pin Apple Pie Secco Original Ginger Cider 3pm – 6pm, Bull and Bee Gene ..read more

You don’t have to be a pit master to get fall-off-the-bone ribs! With just a few simple steps and the proper cooking method, you’ll have fool proof ribs. You’ll need a rimmed baking sheet, foil, baby back ribs, dry rub and barbecue sauce. Cook them low and slow in the oven. Yes, the oven. Andy demonstrates this technique and shares his favorite Primal rubs and sauces too ..read more

We now have the ability to dry age beef right here at Primal! If you’ve stopped in to one of our butcher shops, you’ve probably noticed our dry aging units. These special refrigerated units allow us to dry age short loins, bone-in ribeyes, bone-in strip steaks and Wagyu strip steaks too. So, what is dry aged beef? Dry aging meat is accomplished by storing meat in a controlled, closely watched, refrigerated environment. It’s a balancing act of maintaining just the right temperature (32F – 36F) with the proper amount of relative humidity (85%-90%) with the right amount of air flow. You’ll notice ..read more

This recipe is a favorite side dish for holiday meals, or really any day of the week! Instead of going with a boxed option, try Primal’s recipe for scalloped potatoes. You can pick up all of the ingredients you need for this recipe at either of our Primal Your Local Butcher locations. This side dish pairs very well with a wide variety of meats – including steak, chicken, pork and more ..read more

We love using local products available right in our butcher shops to make quick, easy meals. Now that kids have gone back to school and are families are busy with lots of activities, fast meals that the whole family can love are a real game-changer! This recipe will take you less than 5 minutes to make! See the video below and then visit our Albany or Saratoga Springs store to get everything you need ..read more

Grilling season is in full swing so what better time to introduce a new steak flavor? Introducing Spicy Margarita Steak Tips. And right out of the gate, these are proving to be a customer favorite! The flavor profile is smoky, a little sweet, with a touch of lime and a little habanero kick. Here’s our man, Andy, to tell you all about them AND how we infuse flavor in ALL our steak tips. After all, it’s our steak tips that put us on the map and once you try them, you’ll know why. Available in our shops or online ..read more

Since we opened our doors in 2009, we have always carried a wide variety of products in our butcher shops. From time to time, we like to highlight these local businesses that we love. We recently had the opportunity to connect with Max Higgins, CEO of Saratoga Garlic. He was kind enough to provide us with a quick history of how his father, Bill, started the company that continues to thrive. Their garlic is sustainably grown on their 10-acre farm just outside of Saratoga Springs, NY. The garlic is used to make delicious garlic aioli. Grab a jar the next time you stop in ..read more

With just a few ingredients you can make a delicious short rib dinner. And the best part? Your crockpot does ALL the heavy lifting. Follow Andy as he shares his recipe for these fall-off-the-bone short ribs. Pro tip: make a day ahead, so you can easily remove any extra fat ..read more