Monday, March 03, 2008

Buffalo Rising Part 2 - Lupas Meats

KIELBASA, KISKA AND MORE - LUPAS MEATS

I remember the days when you visited the local butcher weekly and they knew you by name. Meats were trimmed by hand and cut to your specifications. Whether you needed veal, Cornish hens, tripe, a pot roast or prime rib, you could find what you wanted for any recipe. This old fashioned way of doing business is still practiced at Lupas Meats, located in the rear of the historic Broadway Market.

This family has the right formula for success. For the last 20 years Lupas Meats has offered quality meats, outstanding service, great prices and a spotless environment. if you're not looking for a specific meat cut, you can also find a variety of other food products convenient for those days when you don't have time to cook.

While waiting for my number to be called, I listened to the pleasant banter between the staff and customers. It was obvious that they have a steady clientele, know their customers and work hard to cater to their needs.

“We try to stay very close to the people. You have to be nice. You have to respect them and they will respect you back,” stated Peter Lupas, patriarch of this close knit family. “I also give back to the community, I have bought paint for the churches and helped with projects in the neighborhood.”

The Broadway Market meat stand is a labor of love for this family. Father, Peter Lupas, is there every day helping his son David run the business. David’s sister often stops in to help out too. They take pride in the products they sell and the attractive presentation in the display cases is impressive. Their philosophy seems to be working. I left with much more than what I expected because it all looked so fresh and tasty.

Last Thursday there was a huge display of meaty ribs, nestled between fresh cut short ribs, ox tail and chuck roast. Imported Polish bacon, homemade sausages and wieners were proudly showcased. David was trimming some porterhouse steaks that looked amazing; they had the perfect amount of marbling. When I commented on the freshness of the meat David yelled back in a huckster voice, “Only the best is sold here!”

Each day the cases are power-washed to help maintain the clean and appetizing backdrop for their products. All of the meat is cut fresh daily. At the end of the day the prices are lowered to sell out the day's inventory, making room for fresh product in the morning. They have recently expanded their product line to include a huge variety of frozen products such as pizza logs, mozzarella sticks, fish fillets and even Rosina meatballs.

They handle other Buffalo related products from Wardynski’s and Sahlen’s hot dogs and Russer Meats, to condiments like Frank's Hot Sauce and Weber’s Mustard. Polish sausage is a big seller all year round. Besides selling Wardynski’s sausage they also make their own smoked and fresh Polish sausage, kabanosa (Polish Slim Jims) and kiska (Polish liver ring).

Thousands of pounds of Polish sausage will be sold in the upcoming weeks. The special Polish holiday sausage, flavored with marjoram, is the number one seller. But the Polish sausage (smoked and fresh), as well as the Italian sausage, is stocked high, too. “Every five minutes we put 150 – 200 pounds of sausage in our case during the Easter Season.” said Peter. When I asked how many pounds he goes through he answered with a sly smile “Like our recipes, that’s a family secret.”

Specials this Easter season will include prime rib for only $3.99 per lb. and pork roasts for a mere $1.99 per lb. Hams from the Smith Company are made according to the Lupas family specifications--low salt, low water added hams, both fresh and smoked--all at a special price. You can call ahead and place an order anytime. They will also freezer wrap purchases upon request so there will be no excuse not to load up.


Petru Lupas Meats- Stall #34
999 Broadway Street, Buffalo, 14212
716.892.4809

posted by Sandy Starks @ 5:12 PM   0 comments

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