202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

​orders@themeatshopaz.com

​​The MEAT  SHOP

From The MEAT Shop Desk:

We hope everyone is staying safe during this time! We know that we truly have the best customers ever. You are all being so understanding and patient with us during our huge influx of orders. And we’ve had numerous customers checking up on us to see how our team is doing. Thank you for everything!

We are still cutting fresh every day! And there are some awesome sales this week. Check them out below! We also have lots of sausage, bacon and other smoked items available!

Orders for boxes, whole/half/quarter cow and half hog are being accepted! And you can do it all over the phone!

As a reminder, we are encouraging customers to place their orders over the phone or via email and before pick up to minimize the time in the shop. If you are uncomfortable coming in to the store to pick up your order, we can bring items out to your car for you!


Weekly Deals 4/2 through 4/8


▪ Bone In Fresh Pork Legs (Half or Whole):$0.99/lb
▪ Pork Stew Meat: $3.25/lb
▪ Ham Steak: $5.50/lb
▪ Deli Ham: $5.50/lb
▪ Boneless Country-Style Ribs: $3.25/lb
▪ Beef Brisket Bones: 50% Off
▪ Pork Tenderloin: $6.99/lb
▪ Ham and Bacon Pieces: $1.99/lb
▪ Brisket: $5.50/lb


Roasted Leg of Pork
Ingredients

▪ 10 lbs Pork leg or shoulder, room temperature.
▪ Salt to season
▪ 12 garlic cloves
▪ 1 small onion optional*
▪ 1 Tbsp. Mexican
▪ Oregano
▪ 2 Tsps. Cumin
▪ 1 Tsp. whole black pepper
▪ 1 ½ cup orange juice
▪ ½ cup white vinegar

▪ You will also need aluminum foil or a baking bag. Banana leaves will absolutely give the roast some added flavor but not everyone has access to them.

Directions

1. Preheat your oven to 350F

2. Pat the roast dry using paper towels. With a paring knife, score the skin or fat to make a diamond-shaped pattern. (Make sure not to cut the underlying meat)

3. Season the roast liberally with salt, making sure it’s salted all over.

4. Place garlic, onion (if using), oregano, cumin, whole black pepper, orange juice and vinegar in a blender. Process until it has a very smooth texture. Set aside.

5. Turn the roast on the meat side (the one that has no skin on), and with the pairing knife make some incisions about ½ inch deep, about 1 inch apart from each other.

6. Place roast in the roasting pan, pour the marinade over it, and cover with aluminum foil. If using a baking bag, place roast with the marinade inside the bag that has been previously treated with a little flour, with the incisions that the manufacturer indicates in the package.

7. Put the roast in your preheated oven, and baste with the marinade, as well as the cooking juices that will be released into the pan during the roasting time. If possible, turn the roast once. Roast 15 minutes per pound, or until the meat thermometer, inserted into the thickest part of the meat, reads 165 degrees.

8. Remove the roast from the oven; let it rest for at least 15 minutes before carving. Pour the juices from the roasting pan into a gravy bowl or sauce bowl; season with salt if needed.

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