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Hannaford Meat


Ground MeatsGround Meats
We offer a variety of ground beef, turkey, pork, lamb and even buffalo, so you can make a better burger (or meatloaf or casserole) any way you like it. Choose from all natural, pre–seasoned or Angus beef in a variety of grinds, from 73% to 90% lean. Our beef is ground fresh daily, right in the store. We have the strictest standards in the industry, so you can be guaranteed freshness and high quality every time.

Taste of Inspirations Angus BeefTaste of Inspirations Angus Beef
Want great steakhouse beef at home? Try our Taste of Inspirations Angus Beef from Hannaford. Our Angus cuts have superior marbling and texture for consistently juicy, full-flavored beef. And we guarantee mouthwatering flavor in every bite, or double your money back.

All Natural Beef, Pork and PoultryAll-Natural Beef, Pork and Poultry
We know many of you are looking for all-natural, hormone and antibiotic–free choices for your family. That's why we've focused on growing our own variety of Nature's Place beef, pork and poultry. Nature's Place is our private-label brand of all-natural and organic foods found throughout the store. They represent a great value, too, compared with similar items at a natural food store.

In the meat department, you can find an all-natural choice in almost any cut we carry, from rib-eye steaks and ground beef to whole roasting chickens and boneless pork loin. The variety is truly amazing, and we pride ourselves on the traceable accountability of the partners that supply our Nature's Place products. Other all-natural meat options we offer include sausage, bacon, hot dogs, hams and turkey.

At Hannaford we only offer USDA Choice beef

Choice beef offers a fuller, richer flavor and provides a more consistently satisfying eating experience for consumer than USDA Select beef. To satisfy all of our consumers' needs, we have three varieties to choose from: Inspirations Angus, Hannaford Choice, and Nature's Place beef.

Taste of Inspirations Angus meets the highest standards to ensure the mouthwatering Angus taste in every bite.

Hannaford Choice provides delicious flavor time after time in combination with quality and value.

Nature's Place beef provides you with a natural beef that is USDA-graded CHOICE or HIGHER. It's raised with pride in New England by our farming partners, who follow the most rigid natural–beef protocols. On a vegetarian diet from birth, these cattle are fed grass and grain, resulting in a juicy, full-flavored beef that is lower in fat and cholesterol and higher in protein than traditional beef.

Fast Facts about Beef >>
Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Hannaford Taste of Inspirations chickens

Hannaford Taste of Inspirations chickens are raised on farms that provide plenty of fresh air and room to grow. Not only is it low in fat and healthy for you, but Inspirations chicken is also a great time saver as it can go "from the package to the cooking pan."

Super-trim chicken reduces meal preparation time because it is boneless and all the skin and fat are removed, eliminating waste. It also cooks faster than bone-in, skin-on chicken.

Nature's Place chickens are also raised on farms that provide plenty of fresh air and room to grow naturally. The chickens are fed a vegetarian diet, and the feed is tested for pesticides and contaminants to ensure safe, wholesome grains.

Nature's Place Chicken:

  • Grade A
  • All-vegetable diet, no animal or poultry products in feed
  • No artificial growth stimulants or hormones
  • 100% natural
  • No artificial ingredients
  • Minimally processed
  • No chemical medicines administered

Fast Facts about Chicken >>
Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Hannaford All Natural Pork and Nature's Place Pork

Hannaford all-natural pork offers an outstanding eating experience. This pork is top quality with exceptional marbling, tenderness and flavor.

Nature's Place all-natural pork takes the taste and quality of pork to a whole new level as a result of many years of experience and the development of an animal-friendly style of pork production.

This effort and dedication has led customers to recognize the impeccable quality and unbeatable taste of Nature's Place pork – perhaps the best you've ever tasted. Pork products that carry the Nature's Place name are always tender and juicy and guarantee a meal fit for the most discerning palate.

Fast Facts about Pork >>
Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Hannaford offers Grade-A frozen turkeys

Hannaford offers Grade-A frozen turkeys, complete with a popup timer and thawing and cooking instructions. We also carry a variety of Shady Brook fresh turkey offerings, including Grade–A turkey breast and ground turkey.

Fast Facts about Turkey >>
Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Veal – A healthier choice for a healthier life style

Veal ChopVeal is a complete, nutrient-dense food that provides high percentages of essential vitamins and minerals. It's high in protein, low in fat, and low in calories. A 3-oz. cooked, trimmed serving of veal provides 160 calories, a mere 8 of a 2,000 calorie diet.

Easy Preparation
You don't have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Like any beef portion, you can find veal in cuts of cutlets, chops, roasts, shanks and ground.

Buying Veal
Look for veal that is creamy pink in color with a fine-grained texture. If there is fat covering it should be milky white. There should be very little if any fat marbling. Choose packages that are cold, tightly wrapped and without punctures or tears. Do not purchase packages that have excessive juice.

Storing Veal
Refrigerate veal in the coldest section of the refrigerator. It is recommended that you plan to cook the veal within 1-2 days. Veal can be frozen and defrosted like any other meat. After purchase, freeze any veal that will not be used within 2 days. Make sure to label and date the packages.

Fast Facts

Perfect Portions
General serving size guidelines:
For boneless meats, allow 1/3 lb. per person.
For bone-in meats, allow 3/4 lb. per person.

Veal Cut Portion Calories Calories from fat Total fat Saturated fat Cholesterol Sodium Protein Iron
Shoulder/ArmSteak, braised 3 oz boneless 170 40 5 g 1 g 130 mg 75 mg 30 g 6% DV
Rib Roast, roasted 3 oz boneless 150 60 6 g 2 g 95 mg 80 mg 22 g 4% DV
Loin Chop, roasted 3 oz boneless 150 50 6 g 2 g 90 mg 80 mg 22 g 4% DV
Cutlets, roasted 3 oz boneless 130 25 3 g 1 g 90 mg 60 mg 24 g 4% DV

Cooking Methods

Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown crust, if desired. To roast, place meat fat side up on a rack in an open roasting pan. Roast until 5 to 10 degrees below desired doneness. Let the roast stand 15 to 20 minutes. Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve.

In broiling, meat is exposed directly to the heat source. Broiling is best for thinner cuts, like chops and cutlets. The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat. Seasoning can be added before or after broiling. Place veal in a broiler, position thicker cuts towards the front of the broiler, where it is cooler. Turn veal and continue cooking to the desired degree of doneness.

Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops and ground veal patties are the best cuts for grilling. Position thicker cuts away from flames so that the outside is browned while the inside is cooked through. Turn veal and continue cooking to the desired degree of doneness.

Sautéing is a quick-cooking method ideal for thinner veal cuts. These include cutlets, ground veal or veal cut into strips. Stir-frying is an excellent way to quickly cook uniform pieces of veal with vegetables and other ingredients.

Slowly cooking in a closed container with a small amount of water is called braising. Braising uses less water than stewing. Veal Osso Buco is usually braised. Cook until fork tender. Use the liquid from braising for a sauce.

In stewing, smaller pieces of meat are covered completely by liquid, cooked slowly in a closed container until fork tender.

Delicious Veal Recipes >>
Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Lamb, Duck and More

Tired of the same old main course? Looking for something new and different?

Your Hannaford butcher shop offers a great selection of high-quality specialty meats like lamb and duck.

If you're feeling really adventurous, pick up some ostrich or buffalo.

Learn about Minimum Cooking Temperatures at FoodSafety.org >>

Among the best features of our meat department are our talented (and often charming) expert butchers. Professionals who really know their stuff, they're always ready to help with advice about the right cut, the right portion size, and the right cooking tips and recipes to help you get the best flavor from any cut of meat or poultry we sell.

The beef and ground beef suppliers for Hannaford stores are Cargill, Pineland Farms, American Food Group, AFA Foods, Schuster, Tyson Fresh Meat, JBS Swift, National Beef, Nebraska Beef and PM Beef.

Prepared Entrées >>
Easy, Healthy, Affordable Choices >>
Buy BIG and Save with Value Combo Pack Meats >>
Browse our meat section for more delicious choices >>