From Beths Desk November 14, 2013 Hello Everyone, It is TURKEY time. Free Range, All Natural, Fresh Turkeys are $ 5.50/lb with advance order and a $ 25.00 deposit. Please order before November 19th. We have 2 sources for turkey this year as we did last year. The local turkey from Ridgeview Farms will arrive at the shop on Nov. 26th. Our other out of state source will arrive earlier on the 22nd. Both sources are Fresh and All Natural. We will be closed November 28, 29 and 30 for the HOLIDAY. Please make your orders the week before if at all possible. Lamb will be coming again next week. You may call to place an advance order. Lamb shanks, leg and chops go fast. SPECIALTY ITEMS.........Check out the fresh case each week for Lorenzos Creations. If you would like him to make Stuffed Pork Leg or Porchetta please call one week ahead. We can also take orders for stuffed chops, roasts and bell peppers and Sesame Teriyaki marinated pork steaks and with an order a few days ahead please. WHOLE or HALF HASSAYAMPA HAM is on our menu for the HOLIDAYS. This ham is boneless and has NO SUGAR added, cured, smoked and fully cooked. You can also order a leg of pork with skin or without skin to roast or smoke for that special dinner. BIG SALE for 11-14-13 through 11-20-13 All Beef is 100% Grass Fed All Pork is All Natural from Wilson Farm Pork Loin chops.......................$ 4.75/lb Pork Rib chops.........................$ 4.75/lb FROZEN Pork Cheek Meat..........$ 5.50/lb FROZEN Pork Shank..................$ 1.99/lb Pork Andouille Sausage....................$ 5.75/lb Pork Cajun Sausage........................$ 5.75/lb Beef Top or Bottom Round.........$ 7.50/lb Beef Sirloin Tip Roast................$ 7.99/lb Beef Short Ribs........................$ 5.99/lb Smoked & Fully Cooked Ham STEAK..................$ 6.50/lb Our West Valley Processing (WVP) plant has a special on Corn Fed OXTAIL.....................$ 1.99/lb We also stock Corn Fed Marrow & Knuckle Bones and Corn Fed ground beef in 2 lb chubs from WVP. Difference Between Top and Bottom Round Difference Between Top and Bottom Round thumbnail Difference Between Top and Bottom Round Top round is a beef roast cut from the inside of the round and bottom round is cut from the outside of the round of the rear leg of beef. Both are lean and muscular. According to Chow, the round primal is placed on the butcher’s block with the outside on the bottom and the inside on the top, so these cuts became known as bottom and top round. Both most often are cooked slowly in a moist atmosphere, such as in a pot roast or stew. Top and bottom round are both used for deli-style roast beef. Both top and bottom round are also great for JERKY. Top round because it is more tender, is the best for steak often known as LONDON BROIL. RECIPES for you to enjoy..... Here is a link for BRAISED Pork CHEEK MEAT I have made this many times and enjoy it every time. deliciousmagazine.co.uk/recipes/braised-pork-cheeks-with-confit-potatoes Dr. Pepper BBQ Sauce Taste of Home Magazine U.S. Navy Lt. William Robert Blackman makes his own sauce 1 can Dr. Pepper 1 c. crushed tomatoes 1/4 c. packed brown sugar 2 Tbsp. spicy brown mustard 1 Tbsp. orange juice 1 Tbsp. Worcestershire sauce 1 garlic clove, minced 1/4 tsp. salt 1/8 tsp. pepper In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate any leftovers. Overnight Asparagus Strata Taste of Home magazine Lynn Licata 1 lb fresh asparagus, trimmed and cut into 1 inch pieces 4 English muffins, split and toasted 2 c. shredded Colby-Jack Cheese, divided 1 c. cubed fully cooked ham 1/2 c. chopped sweet red pepper 8 eggs 2 c. 2% milk 1 t. salt 1 t. ground mustard 1/4 t. pepper In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry. Arrange six English muffin halves in a greased 13x9 baking dish, cut side up. Trim remaining muffin halves to fill space. Layer with 1 c. cheese, asparagus, ham and red pepper. Ina large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight. Preheat oven to 375 degrees. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Roasted Sausage & Vegetables Taste of Home magazine Marietta Slater 3 medium sweet potatoes, peeled and cut into 1 inch pieces 1 large sweet onion cut into 1 inch pieces 4 medium carrots, cut 1 inch pieces 2 Tbsp. olive oil 1 lb sausage halved and cut into 1 inch pieces 1 medium yellow summer squash cut into 1 in pieces 1 medium zucchini cut 1 inch pieces 1/4 tsp salt 1/4 tsp pepper Dijon Mustard optional Preheat oven to 400 degrees. Divide sweet potatoes, onion and carrots between two greased 15x10x1 inch backin pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally. Add sausage (it called for Polish or Kielbasa but I think Andouille or Cajun ON SALE would be YUM), squash and zucchini to pans; sprinkle with salt and pepper. Roast 15-20 minutes longer or until vegetables are tender. Transfer to a serving bowl; toss to combine. If desired, serve with mustard. The MEAT SHOP 202 E. Buckeye Rd. Phoenix, AZ 85004 602-258-5075 OPEN Tuesday-Saturday 8am-5pm themeatshopaz email@themeatshopaz follow us on facebook
Posted on: Thu, 14 Nov 2013 19:35:39 +0000
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