JOIN OUR EMAIL LIST:

Meat

Meet the DLM Family

  • Jack Gridley
  • VP of Meat & Seafood
  • Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Temperature Chart

Temperature Chart and Kitchen Safety Tips

Here at DLM we believe that cooking thermometers take the guesswork out of the question "Is it done yet?" Thermometers measure the internal temperature of cooked meat, poultry, pork or any product you can cook, so you can know when it’s done according to your preference and is safe to eat.



Get in the good habit of using a kitchen thermometer every time you cook!

Tips for Marinating

The more sugary the marinade, the more likely it is to burn quickly; so use wisely.



Don’t marinate seafood for more than 15-30 minutes. It will ruin the texture.



Don’t reuse leftover marinade.

Avoid Cross Contamination

Wash your hands, utensils, and cutting boards in hot soapy water.



Use separate cutting boards for raw meat and vegetables.



Keep raw poultry, meat, and seafood and their juices away from other foods.

When in doubt, throw it out!

Whether it is raw or cooked, any perishable foods that have been at room temperature for more than 2 hours should be thrown away.



Keep cold foods cold (below 40°) and hot foods hot (above 140°).