Custom Cut Holiday Roasts


Standing Rib Roast

Boneless Rib Eye Roast

NY Strip Loin Roast

Beef Tenderloin Filet Mignon

Special Cuts

Caraluzzi’s works to ensure that every cut of meat we sell is special. But when great just isn’t good enough, we offer elegant options that will elevate any occasion. Our friendly and knowledgeable butchers are highly skilled and the best around. Our meat is cut fresh in-house, beef cuts are available from Certified Angus Beef, Certified Angus Beef Prime, Certified Angus Beef Natural, and USDA Choice.

Standing Rib Roast: Considered the king of roasts, the rib roast makes for a substantial presentation on your holiday table. The “standing” refers to the fact that it is bone-in, which holds the roast upright for perfect roasting. In determining serving portions, the rule of thumb is two persons per rib. Upon request, our butchers will also gladly remove the bones and tie them back on which it will make it easier to carve (Newport style).

Boneless Rib Eye Roast: The boneless rib eye roast is identical to its standing counterpart, only without the bone, making for an easier-to-carve cut of beef.

NY Strip: The New York strip or sirloin strip is often sold cut into steaks, but also makes for an exceptional holiday roast. Available boneless or bone-in, the strip is an extremely tender & juicy premium cut of beef.

Filet Mignon: Also called beef tenderloin, filet mignon is considered the most tender and versatile cut of beef. As a roast served hot or cold, or as steaks, the filet mignon makes for elegant entertaining.

Since our early days, we’ve been known for our superior quality meat and, above all, our extensive selection of beef. When you're looking to entertain this season, talk to our butchers first! They know which cuts are made to impress.

Certifield Angus Beef Prime logo

Certified Angus Beef Prime

The best of the best, the most luxurious beef available represents the top 1.5% of all beef. The very best melt-in-your-mouth beef in the world revered by the world's finest restaurants.

Certified Angus Beef Logo

Certified Angus Beef

This beef is a top cut above the rest, with only 8% of all beef earning the Certified Angus Beef title. Passing a rigorous 10 point inspection to qualify, CAB offers superior marbling that ensures every bite is flavorful, tender and juicy.

Certified Angus Beef Natural logo

Certified Angus Beef Natural

CAB Natural meets all the high standards of its conventional counterpart with one addition – the “Never, Never, Never” policy. Never any antibiotics. Never any hormones. Never anything but all natural, vegetarian feed. It’s simply the finest all natural beef on the market.

Caraluzzi's Pure Beef Logo 100% Grass fed and finished antibiotic free beef

Caraluzzi's Pure Beef

100% grass fed and finished beef that's full of flavor, without the nonsense. Never given antibiotics, hormones or growth promotants. It's not only 100% natural and healthier than others, but it's also amazingly marbled for juicy, flavorful and tender steaks and roasts.


To ensure quality for our customers, we sell only fresh American lamb. With a higher meat-to-bone ratio than imported lamb, American lamb offers more value for your dollar. Never flown across the ocean, American lamb requires less transport. From store to table, American lamb is always fresh and has sweeter, more consistent flavor! Try some of our holiday favorites:

Rib Rack of Lamb

This rack of lamb makes for an attractive and flavorful holiday presentation. It is often sold "frenched", which refers to exposing the top portion of each rib for easy carving. The racks are small and a good rule of thumb is two ribs per person. They can be roasted several at a time and also can be sold as a crown roast - the ultimate epicurean centerpiece for a holiday table.

Leg of Lamb

Available whole or half, boneless or bone-in, the leg of lamb is a delectable holiday favorite. While boneless is easiest to carve, roasting bone-in guarantees a more savory flavor. That's why, upon request, our butchers will de-bone the lamb, then place the bone back in and tie it. Now, when you're ready to carve, the bone can be easily removed for simple serving.


We only sell fresh American veal! We offer several cuts but these are holiday favorites:

Veal Scallopini Cutlets

We offer two choices when it comes to this delicate Italian favorite:

Veal Leg Cutlets
The most common cut. Offers a perfect combination of tenderness and value.

Veal Top Round Cutlets
The premium cut not often found in conventional supermarkets. This cut offers superior tenderness.

Rack of Veal

The rack of veal makes for an alluring holiday presentation that is almost as impressive as its exceptionally tender texture. Sold “frenched,” which refers to exposing the top portion of the rib for easy carving, this tantalizing cut is easier to serve than its grand appearance may suggest. No wonder veal racks are a holiday favorite.


Crown Pork Roast
Crown Pork Roast

Pork Crown Roast

A Pork Crown Roast is an affordable option that makes a beautiful centerpiece that is sure to impress your guests around the table this year. Crown Roasts need to be custom cut and prepped so make sure to order ahead. Our friendly and knowledgeable butchers will help you calculate the right size roast for your special dinner.

Pork Tenderloin

Known as the "fillet mignon of pork," pork tenderloin is an exceptionally tender cut. Boneless and generally weighing in at about 2lbs. each, you may need to roast several at a time depending on your parties size. After roasting we recommend slicing them into medallions, layering them on each plate and lightly drizzling with a fine balsamic vinegar or a port wine reduction.

Pork Loins

Available boneless or bone-in, pork loins are an exceptional value as a holiday roast. They can also be sold as a crown roast or frenched for a grand statement on the holiday dinner table.

Pure Pork

In addition to being 100% All Natural, Caraluzzi's Pure Pork is a Heritage Breed of hog called Duroc. Duroc pork has a long history in America and ideal characteristics such as a higher PH Level which means the meat is a little darker in color than conventional pork and more firm & tender. The Duroc heritage breed makes Pure Pork more tender, juicy and flavorful, and is preferred by discerning chefs in the finest homes and restaurants. One taste and you’ll appreciate the quality and care that goes into Caraluzzi’s Pure Pork.

Game Meats

Holiday meals are the perfect time to get adventurous. What better way to share not only a meal, but an experience? Caraluzzi’s offers game meats this season, for those that want to sample a bit more from earth’s bounty than the traditional.

Goose & Capon

Following a farm to table trail, these gooses and capons are raised on small Amish and Mennonite family farms in the heart of the Pennsylvania Dutch country. Hand processed in a low volume environment for superior quality and taste, these free range birds also contain no antibiotics or growth stimulants. Capon is raised to about 18-20 weeks and is roasted the same way as a chicken, but produces a far more distinct and succulent flavor. White Edem goose is raised 22-28 weeks and produces a darker, richer meat.


Also known as a Spring Chicken, these young birds are extremely tender and light, with a contrasting delicate texture and robust flavor. Raised to about 3 weeks of age on a 75 acre New Jersey farm, these free-range young chickens are fed an all vegetarian diet and fresh spring water under stress-free conditions.


From a family owned, second generation farm in South Carolina comes premium Coturnix quail, richer in flavor than the common Bobwhite breed. Quail is an intensely lean, dark meat with a light game flavor. These free-range birds are easy to grill or roast and make an intriguing appetizer or individual entrée. “Sleeve boned” for easy preparation, quail is higher in protein yet lower in fat and calories than chicken or turkey.


Pekin duck, also known as Long Island duck, quickly becomes a favorite among those that sample its tender texture and mild flavor. A particularly adaptive meat, Pekin duck works as a focal point for a variety of flavor profiles and cuisines.


With a mildly sweet flavor and little fat, these rabbits are bred from a cross of California White and New Zealand White, two of the world’s most tender rabbit breeds. Raised on a diet free of antibiotics and hormones, a rabbit’s all white meat is low in cholesterol, yet high in protein and b vitamins.

Also available: Pheasant, wild boar, venison, game sausage and more!