Frequently Asked Questions
On this page we have put together a list of frequently asked questions that we receive. We hope this can be a useful resource to you. If you still have questions that are not answered here or you would like to contact us for another reason please feels free to
contact us.
Question : What are your hours of operation?
Answer : J. Vrola Meat Company offers an answering service that lets you to place orders 24 hours a day for next day delivery or pickup. We are open Monday-Friday 2am-6pm and Saturday 5am-12pm.
Question : What brands do you carry?
Answer : We are a New Jersey distributor of Bell and Evans Poultry and Hatfield Quality Meats Pork. We also carry a wide range of other brands including; Jaindl Turkeys, Schaller and Weber, Esposito Sausage, Nueske Products and a variety of others. We take pride in providing customers with local products. Feel free to
download our complete product list to view some of our other vendors.
Question : I am a new Customer interested in J. Vrola Meats. How do I go about becoming a Customer?
Answer : We are always looking forward to helping you grow your business. In order to become a customer of J. Vrola Meats we ask you to speak personally with a representative of our company either by email or phone. By doing this we can determine what kind of partnership we can create. We request that you explain what type of business you have, the location of the business, your name and phone number, the items are you interested in and your email address. You can also
Download the Vrola Credit Application on the website and either email it back or fax it to 732-525-2252. By doing this we can expedite this process.
Question : Who do you service?
Answer : J. Vrola Meats provides wholesale meats to Restaurants, Butcher shops, Gourmet Specialty Food Stores, Fine Supermarkets, Hotels, and Institutions.
Question : I am interested in your Cut Product. What are some averages portion sizes?
Answer : The Vrola Meat Company offers a Center of the Plate Specialists who specializes in portion control and plate costs. He suggests that the following items be cut to the specific size to ensure low plate costs.
Filet Mignon.......................................8-10 oz
New York Strip Steaks..............................12-14oz
Bone/In Rib Steaks.................................16-18oz
Bone/In Porterhouse or T-Bone......................20-24oz
Pork and Veal Chops................................10-14oz
However we will cut and portion any item according to your specific needs. If you have any other questions email us or call us at 732-525-2255
Site Designed and Hosted by