Meats Featured in Barbecue America Magazine

Submitted by admin on Tue, 05/20/2014 - 10:41



Contact Johnny Love at 212-380-1273 or Meats Featured in

Barbecue America Magazine


(New York City) May 20th,, a leading online provider of high-quality meat, is pleased to announce Barbecue America Magazine will feature pork spare ribs on the cover of the premier issue of the magazine, available on newsstands and online on May 2. also provided Barbecue AmericaMagazine with several other cuts of imported and domestic meats that will be highlighted in subsequent issues of the magazine.

During a January 2014 photo shoot in Pennsylvania, Barbecue America Magazine worked with to provide unique and customized cuts of meat including Wagyu beef brisket, Wagyu steaks, Japanese ground beef, Hatfield St. Louis-cut ribs, Berkshire St. Louis ribs, Berkshire pork butt, Angus Tomahawk ribeye steaks, Compart Duroc pork butts, Compart Duroc St. Louis ribs and Compart Duroc baby back ribs. These cuts, grilled, smoked, and seared, will be included across the first seven issues of the magazine.

“I’ve been all over the world looking for the best meat and is truly a one-stop shop for high-quality, competition grade meats,” said Rick Browne, editor-in-chief of Barbecue America Magazine. “We turned to to provide us with AMAZING, unique cuts of meat that would help us build recognition for our magazine. As you’ll see in the upcoming issues, they didn’t disappoint.”

Grill like a World Champion—grill with Hunts Point. In 2013 started its program of supporting barbecue by sponsoring competitive teams across the country. This commitment has paid off as several of its sponsored teams notched wins at regional and national contests. has also started strong for the 2014 season, with teams supplied by Huntspoint winning two Reserve Grand Championships and a state championship in April, and a number of top-5 category placings at competitions in New York, Georgia, Pennsylvania, and North Carolina.

“When we first heard about the plans for Barbecue America Magazine, we were excited—as barbecuers, not as businesspeople—that the barbecue world was going to get its own magazine,” said Lovely Love, CEO of “And of course, getting on the cover is a huge honor. We got into this business because we love barbecuing and wanted to connect people like us to the best meat available. We really appreciate the recognition, especially coming from people who love the barbecue world as much as we do.”

About Barbecue America Magazine

Barbecue America is the only national, glossy print magazine dedicated to barbecue and the outdoor cooking lifestyle. Barbecue America Magazine is published six times a year and is available at fine retailers across the country. For more information about Barbecue America including how to subscribe, please visit

About Hunts Point sells only the very highest-quality BBQ meat, certified and shipped overnight and ready for competition, whether you’re looking to win at the Worlds or just be the undisputed BBQ champion of your block. Get the best steaks, ribs, brisket, pork, and ground beef from the best suppliers in the world. Look for meat specials, competition news, and recipes on, and of course look for Huntspoint products on the cover of Barbecue America Magazine this May and in its pages throughout all 2014.




Hunts Point Teams Celebrate Strong Start to BBQ Season

Submitted by Johnny Love on Tue, 05/20/2014 - 00:00

Hunts Point Teams Celebrate Strong Start to BBQ Season

Grand Reserve Championship, Category Win in NYC; Other Wins in Eastern U.S. Comps

(May 14, 2014, Staten Island, New York)—Hunts Point-supplied teams roared out of the starting gate with a strong showing gate at the New York City BBQ Cookoff, a Kansas City Barbeque Society-sanctioned event held April 11-12 on Staten Island in Historic Richmond Town. Honors included the Grand Reserve Championship (2nd overall), as well as #1 and #3 in Pork Ribs, #2 in Pork Butt, and 4 of the top 5 places in Brisket. Also in April, Hunts Point meat helped the Smokin’ Skullies team win the Grand Championship and #3 Brisket at the BBQ Capital Cookoff in Lexington, North Carolina; other teams took top Brisket honors at the Iron Man BBQ in Pennsylvania and the Georgia State Championship. May has started off  with big wins for BBQ teams using Huntspoint Meat Company BBQ meats. 1st, 2nd, 2nd, 3rd, and 5th place brisket wins at various BBQ sanctioned events competitions this past weekend.  

“The quality of the meat I used from Hunts Point for my competition in Staten Island was phenomenal, almost as good as the service provided by Johnny Love himself,” said Doug Keiles, pitmaster of the Ribs Within BBQ Team, based in Hillsborough, NJ, which won the Grand Reserve Championship as well as #2 in Pork Butt and #5 in Brisket. Keiles also credits Ribs Within Rubs, created by the team and available through Hunts Point Meat Company at, which also helped Ribs Within to the Bacon World Championship title last fall in Las Vegas.

“The use of Hunts Point Meat Company meats and Ribs Within Rubs has helped create success for other teams as well, taking a 1st in Pork Ribs and a 4th in Brisket,” says Keiles. “I look forward to continued success using Huntspoint Meat Company - supplied meats.”

Selecting beef brisket

Submitted by Johnny Love on Sat, 04/05/2014 - 00:00


Beef brisket comes in many forms, whole brisket also known as packers, flats and points. A beef brisket consists of a flat also call first cut, and a point also known as the deckle. The beef brisket comes from the pectoral muscles of a beef animal. Beef brisket is a tough cut from beef which is difficult to prepare. It can become corned beef, pastrami or smoked.

I will concentrate on selecting the best brisket for BBQ and smoking. Always look for a brisket which has a thick uniform flat, that is well marbled with fine stirations. The point should also be well marbled and thick. Never take a brisket that has a thin flat, a flat which has one side thick and the other side thin, if you do so when smoking beef brisket the heat will be sucked out of the thin side and the brisket will dry out.     

I hand select all briskets which I select for my clients. My clients include some of the top professional BBQ competition teams in the USA. I operate Huntspoint Meat Company, our website is

Johnny Love - Head Meat Master








The Benefits of Eating Japanese Tajima Kobe Beef

Submitted by admin on Wed, 01/29/2014 - 12:00

The  world’s best beef is Japanese Kobe beef with an A5 grade, which means it offers the best marbling, taste and tenderness. But beyond the enjoyment of having Kobe beef as New York Strip Steaks or  Tajima Kobe Beef Wagyu steaks, eating Kobe beef can also improve your health, thanks to the Kobe beef’s very high levels of Omega 3 fatty acids, which can help improve your cholesterol levels and improve your heart health.

Eat beef to lower your cholesterol? This is not what most people who struggle to control their cholesterol levels are told by their doctors, the media, and their friends, who are likely to say that red meat intake should be limited, and may be avoided entirely.

The truth is a little more complicated: Red meat that is available in local meat stores contains both mostly Omega 6 fatty acids and some Omega 3 fatty acids, which are both essential to health, but they need to be in balance. In most red meat, they’re not—there’s too much Omega 6 and not enough Omega 3, which leads to higher levels of “bad” cholesterol which is also called LDL. LDL (bad cholesterol) circulates in the blood and slowly build up in the inner walls of the arteries which supports the brain and heart. LDL (bad) cholesterol can form a thick deposit narrows the arteries from the inner walls and cause very serious issues for us such as stroke, and Coronary Artery Disease or Coronary Heart Disease also simply called heart disease which is No. 1 killer in the US.

Tajima Japanese Kobe beef on the other hand has the right balance, with more Omega 3 and less Omega 6, a better ratio which lowers your “bad” cholesterol, LDL, increases your “good” cholesterol HDL levels as well as lowers triglyceride levels in the blood and improves your overall heart health, and has been shown to lower blood pressure. Eating Tajima Japanese Wagyu Kobe Beef steaks which has a healthy amount of Omega 3 fatty acids can also help people with diabetes, arthritis, osteoporosis, asthma, skin problems, inflammatory bowel disease (IBD), and a range of mental health problems including depression, bipolar disorder, and cognitive decline. Studies have also suggested that Omega 3 fatty acids can prevent some kinds of cancer.

What about eating fish, or taking supplements?

It’s true that fish can also be a good source of Omega 3, but high mercury levels in much of the  fish on the market these days can negate the health benefits provided by Omega 3s. Taking supplements can also be effective, but as with many other dietary supplements, it’s better to get the vital nutrients you need in the food you eat, not in a pill. (Many of our customers are doctors, and they’ll tell you the same thing—if you want to be healthy, focus on the food you eat)

Why buy Kobe beef from is one of the very first, and very few, importers of Japanese Kobe Wagyu steaks, which have only been available in the United States since 2012. Anything offered before then wasn’t authentic, and even now, many restaurants and outlets unknowingly offer fake Kobe beef, or “Kobe-style” beef. Some may even know that their Kobe beef isn’t real, but don’t be fooled: only offers certified Kobe beef with an A5 grade, which means it’s the very best of the best, and is made from only about 3,000 Japanese Tajima cattle per year. also supplies 100% Authentic Japanese Kobe beef to Restaurants, Catering companies as well as high end clubs. has a direct line to the farms which raise, prepare, and ship the small amount of true Kobe Wagyu beef that makes it to the U.S. each year. Get yours today.

Our Best Seller Japanese Tajima Kobe Beef Ribeye steaks come in several different packages,  starting as low as $319.95! This offer is only available for a limited time—buy online today! Eat a healthy diet, live a healthy life! offers special wholesale prices for Japanese Tajima Kobe Beef steaks. To learn more, contact us by email or call 212-380-1273. Phone hours are 9 a.m. to 7 p.m. Eastern Time every day. We guarantee the quality of all of our Tajima Kobe Beef products.

About Hunts Point sells only the very highest-quality BBQ meat, certified and shipped overnight and ready for competition, whether you’re looking to win at the Worlds or the BBQ champion of your block. Get the best beef and pork from the best suppliers in the world at Grill like a World Champion—grill with

tajima japanese wagyu beef strip steak

World's Highest End Beef

Submitted by on Sat, 01/11/2014 - 17:14

The Japanese Wagyu cows are began in Kobe, Hyogo Japan. Kobe is the origination of the most legendary and delightful Japanese Wagyu beef.  The price of this legandary and the most delicious meat starts from well over $150 per pound. What is special about this meat, that makes it so pricey? This is the first question that comes into people's mind. Yes, it is very true that we all have the same question to answer. The reality is over $150 per pound is a very cheap price for real authentic Japanese Kobe Beef. There are several factors that make this meat very pricey.

Japanese Wagyu


Authentic Kobe Beef Wagyu Cattle that yields A5 grade marbling beef is extremely limited per year. Unfortunately, it is becoming less and less in Japan, as new Japanese Generation take control of the country. Japanese Wagyu Kobe beef is a very traditional beef that is extremely difficult to bear with the strict rules of Japanese government to raise a cattle for more than 3 years.


there are very strict rules to raise a Japanese Kobe Beef Wagyu Cattle in Japan. Some these rules are

1 - Keeping Tajima Kobe Beef Cattle more than  3 years is very hard and costly

2 - The Tajima Kobe Beef Wagyu cattle's blood line has to be lined up 100% with pure Tajima Wagyu cattle's blood line.

3 - There are strict rules in Japan for these Cattle feed, that had to meet the government criteria

4 - Wagyu Beef Cattle eats only organic and 100% natural feed that does not have corn or corn products in it

5 - Wagyu Cattle drinks beer and sake (Japanese alcohol) to relax, and not experience any stress

6 - Wagyu beef cattle owners give massage to help cattle to relax and not experience any stress and bad treatment.

7 - There are certain certifications that the cattle has to pass that is controlled by the Japanese government agencies

8 - The Kobe beef has to live longer than 1,000 days to be able to get the amount of marbling from a cow.

9 - In Japan, there are less than 3,000 Tajima cattle that supplies the meat for domestic need and international demand per year.


And many more other details that will make the list longer. All of these factors and many other factors make Tajima Kobe Beef 100% unique and costly. Especially, the number of cattle that raised by Japanese per year is so small that is very limited comparing to the demand in domestic and international level.


In Japan's domestic market, you will not be able to find Tajima A5 grade, less than $250 per pound. Since it is too pricey, it is available only on very high end department stores, and they sell it per 100gr which is less than 20% of a pound.


 So, after talking about all of these factors and the prices of the World's highest end beef, I am sure you would like to try it. Right? This month, we have a special deal, that starts from $319.95 per package of 2 pounds Japanese. Do something that will change your beef eating perspective today. Order and try our World's highest end beef and enjoy it with your loved ones. Meats power teams to BBQ World Championship Wins

Submitted by admin on Sat, 11/23/2013 - 08:30 Meats power teams to BBQ World Championship Wins

November 22, 2013—Teams supplied by captured the overall BBQ World Championship as well as the World Rib Champion title.

A total of five teams took meat to the Barbeque division of the World Food Championships, held November 7-10 in Las Vegas.

Team BBQ Guru, the house team of the makers of the BBQ Guru line of barbeque temperature controls for competition and home use, won the World Rib Championship with’s Hatfield Ribs. BBQ Guru and have also set up a new site,, which features BBQ Guru’s competition proven favorites from the lineup.

“I have been very impressed with the overall quality of the meat supplied by The marbling in the meat and the thickness of the cuts are better than I have ever seen!” said Bob Trudnak, Pitmaster and World BBQ Ribs Champion of Team BBQ Guru ( “Having meat that’s consistently of the best quality is just as important as using the best equipment, sauces and seasonings. We feel that we now have all of the right tools in place to continue to be a successful BBQ competition team.”

Just days after purchasing competition grade BBQ meats from, team PitmakerBBQ Addiction won the title of World BBQ Champion with help from Doug Keiles, a food consultant to the Pitmaker BBQ Team. As pitmaster of his own team, Ribs Within BBQ and Seasonings, Keiles also won the reserve grand champion title for Bacon (2nd place overall) at the World Food Championships, adding to his long list of Grand Champion and Reserve Grand Champion BBQ titles. “While I was competing Las Vegas I had the pleasure of working with Pitmaker and eating both their BBQ meat and the BBQ Guru’s meats. Wow, was I impressed!” said Keiles. “The quality of the briskets, pork and ribs was outstanding. There is no question that their supplier,, has the best meat around. You don’t win Best Ribs (BBQ Guru) and Best BBQ (Pitmaker) at the Worlds by accident.”

The wins are just the latest in a string of successes for’s first year of sponsoring teams on the competitive circuit, which included wins by Team BBQ Guru, which was crowned the Grand Champion at the Sam’s Club / Kansas City Barbeque Society National BBQ Tour regional event in Maryland, as well as a number of overall and category wins by Team BBQ Guru and other teams. In addition to the competition wins,, and BBQ Guru are being recognized more and more by people are who in the business of creating the best food.

"I had the pleasure with Doug & Laura Keiles to witness some FEINTASTIC dishes put out by BBQ Guru & Pitmaker while they competed at the World Food Championships with BBQ Meats,” said Chef Adam M. Feinberg of Fein Tasting Foods (

Such praise—and of course the wins—bode well for well as it heads into the off season and makes plans for next year, including expanding and refining the line of competition grade BBQ meats, which includes Wagyu beef and pork ribs, Wagyu brisket, American Wagyu rib eye steaks and strip steaks, Boston pork butts, competition grade Compart Duroc pork ribs and butts, Berkshire pork ribs and pork butts, Kurobuta pork ribs and pork butts, St.Louis style pork ribs and baby back pork ribs.’s BBQ offers a variety of meat packages, ranging from competition size combination packages to smaller, backyard BBQ ready packages for the home griller. also offers the option to custom build packages so that customers can get exactly the type, cut, style and amount of meat they need.

Big news has already arrived this offseason: Beginning in early 2014, will offer a new line of Kosher products, including Kosher certified favorites like brisket, back ribs, short ribs, shoulder, and plate steak, all in both choice and prime cuts. The new Kosher line also includes several kinds of meat which will be offered for the first time from bone-in chicken products such as thighs, wings and legs, as well as veal and lamb, giving BBQers even more meat options for home and competitive use.

"It is FEINTASTIC News to hear that will be offering Kosher BBQ Items, said Chef Adam Feinberg of “I can't wait to share with all of my friends and family their AMAZING line.”

“As newcomers to supplying competition teams, we couldn’t have asked for more from our first season—from partnering with professional BBQ teams like BBQ Guru,” said Lovely Love, CEO of “We knew we had great meat—and teams we supply backed us up—but it’s still amazing to be recognized at the highest level. We’re also very excited about the new additions to our lineup, particularly the Kosher offerings which will be ready for purchase early in 2014, which will give even more options for everyone from competition teams to backyard BBQers who want the very best.”

For media inquiries or to learn more about partnering with Hunts Point, please contact Lovely Love at 212-380-1273 or

About Hunts Point sells only the very highest quality BBQ meat, certified and shipped overnight and ready for competition, whether you’re looking to win at the Worlds or just be the undisputed BBQ champion of your block. Get the best wagyu beef and pork from the best suppliers in the world at Barbecue like a World Champion — BBQ with meats.

About BBQ Guru

Invented by an engineer and barbeque enthusiast, Shotgun Fred Pirkle, the BBQ Guru allows experts and beginners alike to maintain ideal low and slow cooking temperature without having to constantly monitor and adjust air flow. Learn more and shop online at

About Doug Keiles

Captain of the Ribs Within BBQ team, seasoned griller Doug took to smoke and charcoal like it was second nature. Doug has led Ribs Within to Grand Championships in both BBQ and Grilling as well as multiple Reserve Grand Championships, including most recently at the Bacon World Championships in Las Vegas. When he’s not cooking, Doug spends a lot of time working on new RUBS, which you can now buy through this website