From Beth's Desk

We want to make eating at your home eatery easier? Be on the lookout for ground meat coupled with packets of new seasoning blends to make dinner a snap. Smoked ribs will be ready for pick up and eat up! Chicken from Ridgeview Farms, sprinkled with our chicken/herb seasoning and popped into an air fryer is far above fantastic. Would you like to see pulled pork again? Do you have some ideas to send our way? Let us help you make summer a breeze (in Arizona it might be a warm one HA HA HA).

Is Rabbit WHITE or RED meat?

Here is what I found out.....
The whole entire rabbit is considered white meat. It is rich in PROTEIN, has minimal fat content, low in calories, and cholesterol-free . Compared to other meats, rabbit has less sodium and contains a higher amount of metabolism, boasting phosphorus and calcium. Rabbit meat also has the highest concentration of iron compared to all types of meat.

COOKING & Storing Tips
Thaw rabbit in refrigerator not on counter and use within 24 hours after defrosted.
USDA recommends cooking rabbits to an internal temperature of at least 160°F.

Store leftover rabbit in fridge 2 hours after cooked and use with 4 days or freeze.
Frozen raw rabbit will last 9-12 months in freezer.

We know you are going to like.....
SMOKED RIBS $ 7.99/lb

Call now to reserve yours 602-258-5075

Sale of the WEEK 4-15 thru 4-22

Beef Shoulder $ 7.50/lb
Corn Fed Oxtail $ 4.50/lb
Pork Back Fat $ .50/lb
Pork Tenderloin $ 5.99/lb

SPEND $ 50 RECEIVE 1 FREE package of Pork Sausage

Feedback on sausage flavors would be greatly appreciated!


Breakfast links without the case

They are easy to make so you can expect to see them often. Fresh spices are hand mixed into our ground pork and links are cut at about 3-4 inches and packed 5 per bag.

Can I get a YUMMMM HUM?

Rosemary Rabbit
1 tbs olive oil
2 tbsp butter, unsalted
1 slice bacon, finely chopped
1 rabbit (we have whole and cut up)
1 onions, finely chopped
2 sprigs rosemary, fresh, finely chopped
2 tbsp Parsley and Garlic Base
2 tbsp tomato paste
1/2 cup white wine
1 pinch salt [optional]
Ground pepper to taste
1/2 cup water

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Heat the oil and butter in a pan over high heat. Finely chop the bacon and add it to the pan. Sauté 2 min, then add the rabbit pieces and sauté thoroughly on each side until golden, about 7-8 min.
Finely chop the onion and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base, the tomato paste and cook 2-3 min over medium heat. Deglaze with the wine. Cook 2 min until the alcohol has evaporated. Add salt and pepper.
Pour in about ½ cm of warm water, cover, and simmer over low heat about 30 min or longer, until the meat is tender. (Do as if it were chicken)
Serve on the warmed plates.

202 E. Buckeye Rd. Phoenix. AZ  85004