From The MEAT Shop Desk:

This week at The MEAT SHOP, we have been working hard to pack the store with all the perfect items for 4th of July! Allyson made some bomb Carne Asada with thinly sliced Chuck Roast (Pictured Beside Weekly Sales) and Marinated Pork Skewers! David cut beautiful Tomahawk Steaks and Stunning Bone in and Boneless Pork Chops! He also did hand-formed Competition Blend Steak Burgers; They are absolutely mouth watering! Max made lots of bacon (Regular, Rashers and Sirloin!) and made a special BBQ Bacon that you just HAVE to try!

We hope all of our customers are staying safe and taking care of themselves during these turbulent times. If you are uncomfortable coming into the store, it is a pretty small area, know that curb side pick up is still and option! We can bring your order out to the car for you! No stress, no fuss! We're here to help!!

As you all know, our normal weekly hours are Monday-Saturday, 8 a.m. to 5 p.m. But this Saturday, in observance of July 4th, we will be closing at 2 p.m.

Have a great time celebrating July 4th! We are so thankful for all our wonderful customers! If you grill, bake, slow cook, etc anything you buy from The MEAT SHOP, we would LOVE to see pictures! Send them to our email, orders@themeatshopaz.com and let us know if we can feature it on our website, weekly emails, or facebook account! We look forward to seeing them all!!!


Weekly Sales for 7/2-7/8

▪ Pork Tenderloin Skewers: $7.99/lb

▪ Carne Asada: $8.99/lb

▪ Steak Burgers: $8.99/lb

▪ Beef Short Ribs: $5.99/lb

▪ Beef Sternum Ribs: $4.99/lb

▪ Creole and Peppered Deli Ham: $7.50/lb


3 Tips on How to Cook Kabobs/Skewers On the Grill

1. Keep different meats and vegetables separate. The experts at America’s Test Kitchen recommend grilling meat and veggies on separate skewers. Kebabs with meat and veggies combined on the same skewer are pretty, but the ingredients cook at different rates! Your vegetables will be overcooked and mushy by the time the meat is done. The same is true for different types of meats and vegetables. Chicken and steak need different doneness temperatures, so put them on separate skewers. Onions and peppers cook at the same rate, but tomatoes cook at a different rate, so separate them out.

2. Keep the meat or veggies spaced out. If you leave a bit of space between each item on each skewer to ensure even heat circulation all around (see the illustration below), the meat and vegetables will cook more evenly. Alton Brown recommends leaving 1/2″ ( 1-1/4 cm) between the pieces of meat. Meat that is packed together tightly on a skewer will still cook, but not evenly. The heat from your grill will circulate around the meat as if it’s one piece rather than several (see the illustration below). Because of this, the meat in the center will take longer to cook than the meat on the ends, and those end pieces will be overcooked by the time the center pieces have come to their pull temperature.

3. Cut everything into consistently uniform pieces. You’ll want each bit of meat to be finished at the same time. If the sizes of the chunks of meat are cut inconsistently, the smaller pieces will overcook by the time the larger ones come to their pull temperature. Chunks of about 1-1/2 to 2″ squares work well. Jeff Savell of Texas A&M University says that the size of the pieces of meat is critical: “If they’re too small they’ll overcook and dry out. If they too large you don’t get the internal temperature right.”

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​​The MEAT  SHOP

202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

​orders@themeatshopaz.com