meat department
Rancher's Reserve® steakYour neighborhood butcher shop is now just a step away. Our butchers take pride in their knowledge and experience, and their wide selection of the freshest, highest quality meats.

Our Rancher’s Reserve®100% U.S. Beef is grain-fed, hand-selected, hand-trimmed and aged-to-perfection. Try a classic T-Bone or a flat-out delicious Flat Iron Steak and turn a simple meal into something special. Rancher’s Reserve® Beef, available exclusively at The Market by Safeway, is 100% guaranteed tender, every time. If you don’t find it completely delicious, we’ll refund your money – and replace it for FREE!

Drop by to meet your neighborhood butcher, and take home something special tonight.

seafood department
seafood imagesFreshness is our passion, and our full-service seafood department is a perfect example. You’ll find an expansive selection of locally caught and fresh-frozen fish and shellfish, along with the tips and advice that make it perfect.
• Experienced fishmongers, who will always discuss handling, storage, and preparation techniques to ensure a perfect meal.

• An extensive variety, including shrimp, crab, locally caught fish, and smoked seafood.

• Marinating and seasoning, free of charge, with any order.

waterfront BISTRO imagewaterfront BISTRO®
Our exciting new selection of fresh-frozen seafood entrees, all perfectly seasoned and ready to cook.

So if seafood is on your menu, come by and see what we’ve caught today.

Tips for Cooking Fish
The 10 Minute Rule: For all cooking methods except microwaving, allow 10 minutes of cooking time per inch (3cm) of thickness, measured at the thickest part. Tuck under any thin edges when baking or broiling. Fish is done when it flakes with a fork and loses its translucence or raw appearance.

Baking: Place fish in a single layer in a greased, shallow basking dish. Season lightly with salt, pepper or herbs to taste. Drizzle with a little melted butter. Bake, uncovered, at 450°F (230°C).

Broiling: Preheat broiler. Coat unheated rack of broiler pan with a nonstick cooking spray. Place fish on rack and broil 4 to 5 inches (10-13cm) from heat until done. Turn halfway through cooking unless fish is less than 1 inch (3cm) thick.

Microwaving: In baking dish, arrange fish fillets with any thicker portions toward the outside of the dish and thinner portions overlapping in dish’s center. Season, cover with vented plastic wrap. Cook on 100% power (HIGH) until fish is done, about 3 minutes per pound of boneless fish.

Poaching: Fill large skillet with 2 to 3 inches (5-8cm) of water, broth or wine. Season with herbs, onion, lemon or peppercorns. Bring to boiling. Add fish and return to boiling. Reduce heat so liquid just simmers. Cover and begin timing.

Sautéing or Pan-frying: Lightly dredge the fish in seasoned flour, cornmeal or cracker crumbs. In a large skillet heat butter or olive oil until pan is very hot. Add the fish and cook, turning once.

images of plate of cooked salmon and lobster tail.