202 E. Buckeye Rd. Phoenix. AZ  85004




​From Beth's Desk

February 14, 2018 
Hello Everyone,

Here's the beef! Grass fed and finished. Stock up on roasts, stew meat and beef short ribs during this week's sale.

Our most popular freezer box is on sale. Call ahead and customize the selection of pork and beef for your small freezer box. We are open to last minute orders of the small freezer box.

Pork neck and soup bones are the cheapest way to make a healthy broth for your family. Check out the recipe below to get you started.

Keep the Valentine's Day sweetness going all weekend long. One of these beef roasts will go a long way.

Sale of the Week 2-15 thru 2-21

Pork Sirloin Tip Roast......$ 3.25/lb 
Pork Neck bones...........$ .45/lb or by the case......$ .25/lb 
Pork Soup Bones..........$ .45/lb

Frozen Beef Short Ribs 60% OFF 
Beef Shoulder Roast.....$ 7.50/lb 
Beef Bottom Round.......$ 5.99/lb 
Beef Eye of Round........$ 5.99/lb 
Beef Sirloin Tip Roast....$ 7.99/lb 
Beef Stew Meat.............$ 5.99/lb

Small Freezer Box 15% OFF>>>> NOW $ 72.25 
2 lbs Loin Chops 
4 lbs BL Sirloin Chops 
3 lbs Pork Leg Roast 
1 lb any Sausage* 
1 rack Spare Ribs 
2 lbs Chuck Roast or Stew Beef 
2 lbs Ground Beef 
1 lb Bacon

Classic Braised Beef Short Ribs 

from thestayathomechef.com 
6 (about 4 pounds) bone-in short ribs 
½ teaspoon salt 
½ teaspoon black pepper 
3 tablespoons extra virgin olive oil 
½ white onion, diced 
2 to 3 cloves garlic, crushed 
1 cup beef broth 
2 tablespoons worcestershire sauce 
1 sprig fresh rosemary 

Preheat oven to 350 degrees. 
Season all sides of the short ribs with salt and pepper. 
Heat a heavy, oven safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside. 
Add in onion and sautee 2 to 3 minutes. Add in garlic and sautee 1 minute more. 
Pour in beef broth and worcestershire sauce. Bring to a simmer. Add in meat. Place rosemary sprig on top. 
Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.


from the Prairie Homestead 
Yield: about 4 quarts

4-5 pounds pork bones 
Vegetables, coarsely chopped – 2-3 carrots, 2-3 stalks celery, 1 medium to large onion 
¼ cup apple cider vinegar 
Filtered water to cover pork bones 
Optional parts for more gelatin and nutrition: 
1-2 pig’s feet

Step 1. Soak. Place pork bones and pigs feet in bottom of stock pot and cover with water and add vinegar. Let sit for 30-60 minutes. This will help pull the minerals from the bones.

To develop more flavor, you can roast the meaty bones first. This is not absolutely necessary but highly recommended! Set in a roasting pan and roast at 350 – 400 degrees for about 45-60 minutes until browned but not charred. Then add to the stock pot and soak.

Step 2. Skim. Bring to a gentle rolling boil and skim any scum that forms on the surface. Add veggies after skimming.

Step 3. Simmer. Turn temperature to low and simmer very gently, covered, for 12-24 hours.

Step 4. Strain. Let broth cool to about room temperature. Strain broth from bones and veggies and transfer to storage containers.

Step 5. Store. Store in fridge for up to 7 days. Freeze whatever you won’t use within a week.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy 

from valerieskitchen.com 
1 pork sirloin tip roast, approximately 2 pounds 
2 tablespoons olive oil 
Salt and fresh ground pepper, to taste 
1/2 cup dry white wine or dry sherry 
1 (10-3/4 ounce) can Campbell's Cream of Mushroom Soup 
3 cups low sodium beef broth 
2 tablespoons dried minced onion 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 
2 teaspoons dry parsley 
1/2 teaspoon thyme 
1/4 teaspoon paprika 
1/4 teaspoon fresh ground pepper 
1/3 cup milk 
3 tablespoons corn starch 
Sear pork roast in olive oil over medium high heat. Season lightly with salt and generously with fresh ground pepper. Remove from heat and set aside. 
Add white wine, Cream of Mushroom Soup, seasonings, and beef broth to Crock-Pot and whisk till smooth. Add the seared pork roast to the liquid in Crock-Pot, cover, and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until roast is fork tender. 
Transfer cooked roast to a cutting board and cover with foil to keep warm. Whisk together milk and corn starch. Add mixture to the cooking liquid in Crock-Pot and stir until thickened. Serve gravy with pork roast and mashed potatoes.

Tender Eye of Round Roast 
Reynolds Kitchens 
1 tablespoon olive oil 
2 teaspoons kosher salt 
1 teaspoon black pepper 
1/2 teaspoon dried thyme 
4 cloves garlic, minced 
3-5 pounds eye of round roast 
1/2 cup red wine (merlot or cabernet sauvignon) 
1/2 cup beef broth 
2 tablespoons cold butter, cubed 
reynolds wrap® aluminum foil 
Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Set aside at room temperature for a time of 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F.

On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.

Remove from the oven. Fold up the foil so it wraps the roast then return to the oven. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. After an hour, check the internal oven temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.

When the meat is finished, remove it from the oven and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set the meat aside.

Slice the meat into 1/2 inch thick slices and serve with the pan sauce poured on top.