At Eastside Marketplace we offer a variety of high quality, fresh USDA certified meats. All of our meats are hand cut, ground, processed and packaged on site by our highly experienced meat cutters who follow strict food safety standards.
We take great pride in our reputation for quality meats. To ensure quality and freshness we have implemented our own stringent standards that dictate how often we prepare our fresh ground meats and how our fresh packaged meats are coded.
Fresh All Natural Choice Beef, Free-Range Chickens, Fresh Bell & Evans Chickens, Fresh All Natural Plainville Farms Turkey
- Certified Black Angus Beef
- Fresh Choice Beef
- Fresh Grade A Chicken
- Fresh Game Hens
- Fresh Brome Lake Duck
- Milk-fed Veal
- Fresh American Lamb
- Grade A Pork
- Fresh Shady Brook Farms Turkey
Our oven ready marinated meats make a quick & delicious meal!
Eastside Marketplace offers several varieties of store-made sausages prepared on-site using the freshest ingredients!
ALL NATURAL – It’s Your Choice!
At Eastside Marketplace we're committed to offering our customer a wide selection of meat and poultry. In addition to our Grade A and Fresh Choice meats we offer our customers an ever-expanding selection of all-natural and free-range meats and poultry, that have been raised without antibiotics, and fed an all natural, 100% vegetable diet.
The art of brining is centuries old. The procedure of submerging meat or poultry in salted water allows the fluids to pass through the cells and increase the moisture content of the meat.
The salt causes the cells to incorporate more
water without absorbing too much salt. When the meat is heated the moisture is then trapped inside resulting in meat that is wonderfully moist through- out. Brining is best suited for chicken, pork, and turkey.
Before you begin you need to gather a few things:
- Make sure you have a container big enough to completely cover the meat (a smaller cooler works well).
- The brine needs to be kept below 40 degrees F. If you do not have space to refrigerate your brine you can keep it cold by using ice packs wrapped in a plastic bags and placed in the cooler. A food safe thermometer comes in handy here.
The basic brine is 1 tablespoon of table salt or 1 ½ tablespoons of kosher salt per cup of water. Many brines call for sugar, add 1 ½ teaspoon per cup of water.
Fully dissolve the salt and sugar in a small amount of warm water, add the remaining cold water. Make enough brine to fully cover the meat or poultry. Use the chart below to determine the brining time. After brining be sure to rinse the meat or poultry before you cook it.
* add herbs and garlic gloves to your brine to further enhance the flavor.
Average brining times for meats:
- Whole Chicken: 20-24 hours
- Chicken Pieces With Bones: 1-2 hours
- Boneless Chicken: 1 hour
- Whole Turkey: 1-2 days
- Pork Chops: 2-4 hours
- Pork Tenderloin: 4-6 hours
- Whole Pork Loin: 1 day
- Fish Fillets or Shrimp: 20 minutes
Eastside Marketplace is proud to serve the Jewish Community. We are the only market in Rhode Island to offer kosher butcher and fish service every Thursday from 8:00 am - 2:00 pm. supervised by the Rhode Island Kashruth Commission.
