The Taste of Tradition... Each day at the Grand Food Center, we embrace the traditions of quality and service that you'd expect from a neighborhood butcher shop by providing our customers with top-quality meats, and customer service that's nothing less than exceptional. Whether you're looking for expert advice, a specialty cut of organic beef, or a Signature Item made right in our kitchen, there is nothing we can't accommodate!
Featured Signature Item
Steak Fajitas
Who can resist a piping hot plate of steak fajitas? Here at The Grand Food Center, we make a classic take home version that has everything you need combined in one package. Our signature fajitas come with strips of succulent, pre-cooked skirt steak, onions and bell peppers. Preparation could be easier: Just place all the ingredients in a pre-heated grill with some oil for 4-5 minutes, stirring occasionally. Serve sizzling hot with fresh tortillas, sour cream, salsa and The Grand’s signature guacamole.
Other Meat & Seafood
Signature Items
- Beef Fajitas
- Chicken Brats
- Chicken Fajitas
- Fajita Mix Beef
- Fajita Mix Chicken
- Meatloaf
- Pot Pies
- Smoked Salmon
- Smokehouse Ribs
- Smokehouse Roast Beef
MEAT SPECIALS
- All Groun Beef
- Wild Mexico Raw Shrimp
- WIld USA Sea Scalops
- Iceland Farm Black Pearl Salmon Fillets
VISIT THE LIQUOR PAGE
TO FIND YOUR MEAL'S
PERFECT PAIRING
Seafood Deliveries
The Grand Food Center prides itself on delivering the freshest fish from our seafood distributors to your table. Every day, fresh fish from both the Atlantic and Pacific oceans are delivered directly to our stores in Glencoe and Winnetka.
TO FIND YOUR MEAL'S
PERFECT PAIRING
Seafood Deliveries
Arriving This Week
The Grand Food Center prides itself on delivering the freshest fish from our seafood distributors to your table. Every day, fresh fish from both the Atlantic and Pacific oceans are delivered directly to our stores in Glencoe and Winnetka. Grand Grilling Tips
Charcoal or Gas? While perhaps the most hotly debated topic, the easy answer is to use what you’ve got and with what you’re most familiar. While charcoal-grilling tastes—and smells—better, the tradeoff is speed and convenience. If you’ve got the time, and the family relishes in seeing you prepare the ultimate in BBQ, the kettle is your domain. But if the show doesn’t matter, or the heat and mosquitoes are bothersome, we say go with the gas.Direct vs. Indirect Heat. The rule-of-thumb is to use direct heat (400-500 degrees) for sausages, steaks, burgers, seafood, kabobs and vegetables. These foods shouldn’t take any longer than 25 minutes to cook. Indirect heat, on the other hand, is for the larger cuts—like roasts, pork shoulders, shank, brisket, chuck and BBQ ribs.
To Cover or Not to Cover? That is the question. Tender cuts of beef—like top sirloin, New York strip, rib eye and filet mignon—grill best when uncovered. Use the grill cover only for the tougher cuts of meat. Veteran grillers know to only flip these meats once for maximum flavor and minimum dryness. And although you may be tempted to over-season these cuts, try to resist the urge.
The Trick to the Perfect Sausage or Brat. Similar to the tried-and-true method of searing, we suggest starting the sausages over the high heat to develop a nice, char on the outside, and then moving them off the intense heat to complete cooking. While some backyard grillers like to “pop” the skin (casing) while they cook to release the juices and flame-up the fire, all that does is dry them out. Make sure you use tongs to handle the links instead of a fork and don’t forget that brats and sausages are done at 170 degrees.
Marinades vs. Dry Rubs. Both preparations enhance the barbeque flavor, but marinade goes the extra step by increasing the tenderness of your meats. The two “no-no’s” of marinade: only do your marinating inside the refrigerator (not at room temperature), and never marinate in aluminum or plastic containers. To get an idea of how long you should marinate, use these guidelines:
- Poultry: 30-45 minutes. After an hour, the chicken may either get tough or mushy.
- Beef and Pork: 30-60 minutes is ideal. These items can marinate for up to 24 hours.
- Seafood and Vegetables: 20-30 minutes.