Lunch or Dinner

Can’t be the price or the warmth when you go here. It’s surprisingly cheap and there is a decent selection of fruits and veggies to fix dinner and or lunch.

Eat Fresh Food Daily

My go to is a hearty portion of fresh chicken salad and some fritos :o)

Super Market

Store what sells fresh fruits, vegetables, drinks, fresh popped popcorn, fresh made salads, desserts, candy, nuts, pastries, and all kinds of goodies. It is really an assortment of whatever, they thought would sale. And they sale a lot.

Grocery Store

I love this little grocery store.  It’s truly a hidden downtown gem.  Great little salads and fruit bowls to keep you on track when you want to avoid all the fast food in the area,  and tons of healthy snacks.

“Fresh Meals Daily (609) 266-7611”

1200 W Brigantine Ave Brigantine, New Jersey 08203

Services

Daily Lunch Specials

Prepared from scratch. Stop in with the whole family for breakfast, lunch or dinner. … We just hope you think they’re as special as we do. Sunrise to Sunset

Fresh Sandwiches

If we don’t have we will get it.
The supermarket typically comprises meat, fresh produce, dairy, and baked goods aisles, along with shelf space reserved for canned and packaged goods as well as for various non-food items such as kitchenware, household cleaners, pharmacy products and pet supplies. 

In House Butcher

Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semiautomated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in halflongitudinally).
After the carcasses are chilled (unless “hot-boned”), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. Secondary butchery involves boning and trimming primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them.
In parts of the world, it is common for butchers to perform many or all of the butcher’s duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals.

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