FAQ & Tips

Our 80% lean hamburgers are sold frozen in a five pound box.

The number of patties in the box depends on the patty size selected:

2 oz patty – 40 per box

2.5 oz patty – 32 per box

3 oz patty – 27 per box

4 oz patty (quarter pounders) – 20 per box   90% X-Lean burgers also available in this size

5 oz patty – 16 per box

6 oz patty – 14 per box

8 oz patty – 10 per box

The 4 oz patty is also available fresh in a 1.5 lb tray (6 per package).

Arnold’s grinds their hamburg daily at the Chicopee and East Longmeadow locations.

Arnold’s brand of hotdogs are sold frozen in a five pound box.

The number of hotdogs per box depends on the type/size hotdog selected:

10 to the pound Skinless all meat frank – 50 per box

8 to the pound Skinless all meat frank – 40 per box

Natural Casing all meat frank – approx 40 per box

9 inch Skinless all meat frank – 40 per box

Jumbo (quarter pound) Skinless all meat frank – 20 per box

Arnold’s carries other brands of  hotdogs in their deli case, as well.

Whole pigs are available with an advanced order.  (Two weeks notice is preferable.)

The pigs are fully dressed and are available in sizes ranging from 20 lbs to 150 lbs.

A $50 non-refundable deposit is required.

Currently, we do not ship our products.  It is something being researched and may be offered in the future.

Gift certificates are sold at both of our locations.

They are available for any denomination and can be used at either store regardless of where they were purchased.

We accept cash, debit cards, Visa, Mastercard, Discover, American Express, and EBT from all states. We do not accept personal checks.

The Chuck is an excellent choice for pot roast.  It tends to be on the fatty side which makes it very flavorful and tender when cooked for a long time.  The Chuck can be purchased in a block (thick steak) form or tied as a roast.  When thoroughly cooked this piece of meat will just fall apart.  If you prefer a leaner cut of meat or one you can slice into more uniform pieces, the Shoulder Roast or Rump Roast are other options.   Using a crock pot is the perfect method for cooking a pot roast.  Try using the Crockery Gourmet Seasoning packets when cooking in your crock pot.  It will give your meat just the right amount of seasoning. 

Three of the best steaks for grilling are the Fillet Mignon, Delmonico and New York Strip.  

The Fillet Mignon steak (or Beef Tenderloin steak) is the most lean, tender and expensive of the three.  Because this steak has very little fat, it tends to have less flavor than the others.  Using a dry rub like Char Crust or Montreal Steak Seasoning is a great way to enhance this steak’s flavor. 

The Delmonico steak, or boneless Ribeye steak, has the most marbeling (fat) of the three.  The marbeling gives this piece of meat lots of flavor and makes it a tender steak as well.

The New York Strip Steak has less marbeling than the Delmonico steak.  

Another good grilling steak that is less expensive than those listed above is the Top Sirloin Steak.  This steak would be an excellent choice if you planned on marinating the meat before grilling.  Have you ever had a Spoon Roast?  The Top Sirloin Steak and the Spoon Roast are cut from the same piece of meat, the Top Butt. 

If you like steaks with the bone, you have a few options:

The bone-in Ribeye Steak,(which is the bone-in verson of the Delmonico steak.), the Porterhouse steak and the T-Bone Steak.

Both the Porterhouse and the T-Bone steak are cut from the Short Loin.  The bone in these steaks is shaped like the letter “T”.  On one side of the bone is the New York Strip.  On the other side of the bone is the Fillet Mignon.  The Porterhouse has a larger piece of Fillet than the T-Bone.  

In making ground beef, some air is introduced during the grinding process. When ground beef is packaged, plenty of oxygen is available to generate the bright red color on the surface. Because there is some, but not enough oxygen deep within the product, the meat turns brown. When the product is allowed to come in contact with oxygen, it usually will bloom to a bright red color like the surface.

To determine how much meat you need to feed your guests, you have to take a few things into account.  Are your guests big eaters?  Do you have children eating?  Are you having lots of other food? 

The following guide should be used as a starting point.  Then take the other factors into consideration when calculating how much meat to purchase. 

Roast Whole Turkey – 1lb raw meat per person

Turkey Breast – Bone-in – 1lb raw meat per person

Turkey Breast – Boneless – ½ to ¾ lb raw meat per person

Boneless Oven Roast – Beef or Pork – ¾ lb raw meat per person

Bone-In Oven Roast – Beef or Pork – 1lb raw meat per person

Pot Roast – ¾ to 1lb raw meat per person

Ribs – Baby Back – 2 people per rack

Ribs – Regular – 3 people per full rack

Crown Pork Roast – 2 ribs per person

Ham – Spiral Bone-In – ¾ to 1lb per person

Ham – non-Spiral Bone-In – ¾ lb per person

Ham – Boneless – ½ lb per person

Cold Cuts – 4 oz per person

Salads (i.e. potato, macaroni, cole slaw) – 4 oz per person 

• PREHEAT OVEN TO 500°  
• SEASON ROAST –  PLACE ROAST IN OVEN FOR 10 MINUTES (UNCOVERED)
• TURN OVEN DOWN TO 350°   
• COOK APPROX:        12 – 15 MIN PER LB FOR BONELESS

                                          15 – 17 MIN PER LB FOR BONE IN

• LET STAND 10-15 MINUTES BEFORE SLICING    

          OVEN TEMPS MAY VARY – USE A MEAT THERMOMETER TO ENSURE MEAT IS COOKED TO YOUR LIKING 

• PREHEAT OVEN TO 450°  
• SEASON ROAST –  PLACE ROAST IN OVEN FOR 10 MINUTES (UNCOVERED)
• TURN OVEN DOWN TO 350°   
• COOK APPROX 30 – 35 MINUTES 
• LET STAND 8 – 10 MINUTES BEFORE SLICING    

          OVEN TEMPS MAY VARY – USE A MEAT THERMOMETER TO ENSURE MEAT IS COOKED TO YOUR LIKING 

• REMOVE CROWN ROAST FROM REFRIGERATOR 1 TO 1-1/2 HOURS PRIOR TO COOKING
• PREHEAT OVEN TO 325°
• COOK 2 TO 2-1/2 HOURS UNTIL INTERNAL TEMPERATURE READS 160°

OVEN TEMPS MAY VARY – USE A MEAT THERMOMETER TO ENSURE MEAT IS COOKED PROPERLY

BEEF AND LAMB

PORK

POULTRY