​​The MEAT  SHOP

202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

From Beth's Desk


Hello Everyone, 
August 15, 2018 
We are smoking snack sticks and beef hot dogs on Friday and they will be available this Saturday. 
Ground beef is a key ingredient to many fast & easy meals. Stock up on regular, lean or extra lean ground beef during our August Special. See more about the special deals below. 
Our Canadian Bacon can be eaten on your way home from the shop, fried for breakfast or simply gazed at in the picture above. 
I found a few easy recipes to make fast yet delish meals for the kids, parents and grandparents (we might offer to baby sit if you feed us:) 
Enjoy!

Sale of the week 8-16 thru 8-22


Spicy Canadian Bacon.....$ 7.75/lb 
Guanciale.........................$ 6.25/lb 
Boneless Rib Chops.........$ 5.40/lb 
Pork Sirloin Chops............$ 3.50/lb 
Pork Cutlets......................$ 2.99/lb 
Spend $ 50 or more and receive 10% OFF your order


Bacon from pork jowl? Yes indeed. Fresh Pork Jowl is cured and smoked and voilà you have Guanciale. The New Bacon!
Slice it thin. Fries up like bacon. A little addicting I might add.

August Special:

Ground beef..........................$ 5.99/lb 
Ground round (lean)..............$ 6.99/lb 
Ground sirloin (extra lean).....$ 7.99/lb 
Beef stew meat.......................$ 5.99/lb 
Pork Leg (whole, bone in).......$ .99/lb



EASY SCHOOL NIGHT RECIPES


Saucy Skillet Lasagna 
from Taste of Home 
Ingredients 
1 pound ground beef 
1 can (14-1/2 ounces) diced tomatoes, undrained 
2 large eggs, lightly beaten 
1-1/2 cups ricotta cheese 
4 cups marinara sauce 
1 package (9 ounces) no-cook lasagna noodles 
1 cup shredded part-skim mozzarella cheese, optional 
Directions 
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese. 
Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce. 
Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.


Maple-Mustard Chicken Thighs 

from thekitchn.com 
Serves 4

1/3 cup maple syrup 
1/4 cup Dijon mustard 
1 tablespoon apple cider vinegar 
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 pounds boneless, skinless chicken thighs (about 4 to 6 thighs) 
Arrange a rack in the middle of the oven and heat to 400°F.

Whisk the maple syrup, mustard, vinegar, salt, and pepper together in a large bowl. Add the chicken and toss to combine so they're fully coated.

Transfer the chicken, along with the sauce, to a 9x13-inch baking dish and arrange in a single layer. Bake until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes. Serve immediately.

Recipe Notes 
Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator. You can also just marinate the chicken in the sauce and keep in the refrigerator until you're ready to bake.

Storage: Store leftover chicken in a covered container in the refrigerator for up to 3 days.

Cheesy Taco Skillet 
from DELISH.com 
INGREDIENTS 
1 tbsp. vegetable oil 
1 red bell pepper, chopped 
1/4 c. sliced green onions, plus more for garnish 
2 cloves garlic, minced 
1 tbsp. chili powder 
1 tbsp. ground cumin 
kosher salt 
1 lb. ground beef 
1 15-oz. can diced tomatoes 
1 c. black beans 
1 tbsp. Hot sauce 
1 c. Shredded Monterey Jack 
1 c. shredded Cheddar

DIRECTIONS 
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt. 
Add ground beef and cook until no longer pink, 5 minutes more. 
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and