Neighborhood Deli
In our deli we’ll slice it your way…
- Chipped -Not full slice, falling apart
- Thin -Very thin but not falling apart
- Regular -Increased thickness
- Thick -Good for frying
- Extra Thick -Any thickness you want up to 1/3″
Ask us for a sample any time!
Signature
Deli Meats
We’ve tasted and selected the best deli cuts for you. We’re proud to serve only the best Turkey, Ham, Roast Beef, Chicken Breast, and Sweet Bologna.
Local: Dietz & Watson
Dietz & Watson uses only the highest quality hand-trimmed lean beef, ham, turkey and chicken breasts, and never artificial colors, flavors, fillers, extenders, or MSG.
Local: Kunzler
Kunzler of Lancaster, PA has been producing quality deli meats since 1901. Try a sample of their expansive selection, including Virginia baked or pit style ham and sweet & Lebanon bologna.
Local: Seltzer's
Seltzer’s has been producing fine bologna in Lebanon County since 1902. From sliced to order, to mini chubs and sticks, ask us for a Seltzer’s sample today!
Signature
Deli Salads
We proudly offer premium quality Deli Salads to our customers from the trusted local brands you love. Try our Stauffers Signature recipes including our Made from Scratch selection, All Seasons Kitchen, Spring Glen, and Isabelle’s.
Entertaining Made Easy
Make your own sandwiches or enjoy bites of cheese and fruit with our Signature Deli Party Trays.
Grab & Go
If you’re in a hurry we’ve made it easy for you to grab the deli items you need and go! Our special section offers one pound packs of our popular meats and cheeses.
Local Pickles Dietz & Watson
There’s nothing like the taste of a local pickle! Complement your deli meats and cheeses with Dietz & Watson’s Kosher Dill Pickles for the perfect sandwich. Order at the deli service counter from your favorite location.
• King of the grilling steaks.
• Excellent flavor and tenderness.
Grill Instructions:
Grill on high 4-6 minutes per side until done as desired. We recommend medium rare.
• Delicate beef flavor
• Most tender beef steak
• Cut from the center of the beef tenderloin
• Uniform in shape and size
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill on medium high heat 4-5 minutes per side until reaching desired doneness. We recommend medium rare – Caution- the filets will tend to be less moist if overdone.
- Cut from the beef shoulder
- A complete muscle, therefore cannot be cut thick or thin
- Lean with great flavor, very moist
Grill Instructions:
Pat steak dry, mist with olive oil, and season as desired. Grill on high heat 6-8 minutes per side. (we recommend no more than medium-rare)
- Filet Mignon and New York Strip Steaks combined.
- Bone still in place
Grill Instructions:
Grill on high 4-6 minutes per side until done as desired. We recommend medium rare.
This steak performs perfectly anywhere from rare to medium-well.
• Boneless Rib Eye Steaks
• Carries the rich beef flavor expected from rib cuts.
• Compares favorably to the New York Strip Steak.
Grill Instructions:
Grill as you would a strip steak.
• Rich with Prime Rib flavor
• Tender & moist
• The center cut of the Delmonico
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness.
- Cut from the beef rib
- Has 5+ inches of extra bone for visual presentation
- Resembles tomahawk axe
Grill Instructions:
Allow your Tomahawk Rib Steak to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.
Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.
• One full cut beef rib section with the rib.
• French trimmed to the rib eye.
2 1/2″-3″ thickness
Grill Instructions:
Allow your Texas chop to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.
Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.
• Most intensely flavored steak you will find.
• The cap is removed from the rib eye, trimmed, and left whole or cut into individual steaks.
Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness. This is one steak that is excellent medium rare, also well done and anywhere between. The flavor intensifies as it goes from medium rare through medium and then on to well done.
• Excellent Flavor
• Lean, modestly marbled
1 1/8″-1 3/8″ thickness
Grill Instructions:
Sear on high heat 2-3 minutes per side, then finish on indirect heat until desired doneness.
- Also known in Brazil as the national cut of beef – the Picanha – where it is grilled whole on a skewer and thin slices are carved from the whole piece.
- Cut from the sirloin cap (Coulotte)
- Excellent Sirloin flavor
- Tender
1 1/2″-1 5/8″ thickness
Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.
- Cut from the center of the top sirloin
- Excellent sirloin flavor
- Lean, but tender
Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.
Pro Tips for the Grill Master: Allow filets or steaks to temper to room temperature, season as desired before grilling.
Stauffers Recommends: Internal temperature 135 degrees, tent with foil, allow to rest 4-5 minutes before serving.