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LIFESTYLE / RESTAURANTS

FOOD AND DRINK

Newsday, May 29, 2014
GURU AT THE GRILL

To kick off the grilling season, we enlisted Lou Kreitzman, owner of the 21-year-old Prime Time Butcher in Woodbury and third-generation scion of a meat-wholesaling family. Not only has Kreitzman been selling meat his whole adult life, he's been explaining to his customers how to cook it. We spent an afternoon with Kreitzman at his Great Neck home and took notes while he grilled five steaks and shared expert advice.

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Community Corner

Syosset Patch Online, April 4, 2011
Saving Syosset: Prime Time Butcher
A local butcher helps make cooking dinner easier.

There comes a time during every day when the question we dread crosses our minds: What's for dinner? We are always looking for options that are easy, healthy and delicious, and many times the three packaged together are difficult to find. Additionally, many parents find themselves cooking multiple dinners - one for the adults and one (or more) for the kids, depending on their tastes.

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LIFESTYLE

FASHION AND SHOPPING

Newsday Online
"London broil" is not a cut of steak.

Ever since he opened Prime Time Butcher in 1993, Lou Kreitzman has made prime meat his calling card. He personally selects the beef, veal and lamb that he buys, and dry-ages it on the premises in one of two temperature- and humidity-controlled coolers. Dry-aging improves the flavor and texture of meat and it makes prime beef even more of a treat.

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LIFESTYLE

FASHION AND SHOPPING

Newsday Online
Where to buy ready-to-grill meat and fish on Long Island

Lou Kreitzman's customers appreciate Prime Time's wide range of mistake-proof grilling options. In warm weather, he has trouble keeping "turkey London broil" ($9.98 a pound) in stock. Kreitzman trims whole turkey breasts into neat, even loaves and marinates them in spices, doctored teriyaki, apricot-plum and honey-mustard.

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The Food Shop

Newsday, June 12, 2008
THE SPECIALTY

Dry-aged prime beef Ever since 1993, when he opened his first shop, Prime Time Butcher in Woodbury, Lou Kreitzman has made prime meat his calling card. He personally selects the beef, veal and lamb that he buys, and dry-ages it on the premises in one of two temperature- and humidity-controlled coolers.

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