​​The MEAT  SHOP



202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM


From Beth's Desk


September 11, 2019
Hello Everyone,
Fresh, Handcrafted, Smokehouse Bacon Burgers are fabulous and on sale. We also have Frozen Steak Burgers and Competition Blend ground beef on sale. I can feel a weekend cookout about to happen.

All fresh PORK Sausage is on sale. Choose from Breakfast Patties, Brats, Andouille, Linguisa, Polish, Chorizo, Italian, Jalapeno Cheddar, Green Chili, Porchetta and more. Sale excludes breakfast links and smoked sausages, hot dogs or snack sticks.

Speaking of snacks, we have the SNACK PACKS ready to go. $ 2.50 each or 5 for $ 10.00. Smoked pork medallions, crackers and cheddar cheese. Great for the KIDDOS!

Pork Organs on sale include heart, kidney and liver. We have more kidney and liver than heart. Pork Liver Pate recipe BELOW.

STOCK UP TIME>>>>>>Dog Food on SALE

Buy one of our MEAT Combo Boxes and get something FREE during the month of September. We have 9 boxes to choose from.


MONTHLY SPECIAL for September
Pork Osso Bucco........................$ 1.50/lb
Frozen Pork Sirloin Tip Roast.......$ .99/lb
5 lb Bags of Ground Pork............$ 1.99/lb
Smoked Ham Hocks...................$ 2.50/lb
Dog Food.................................$ 1.99/lb
2 oz Jar TMS Spice Mix...............$ 1.99 per JAR
(Steak, Chicken, BBQ or Chipotle BBQ)
BUY any Combo Box
GET 2 FREE pkg Pork sausage or Ground BEEF


Last of SUMMER SALE 9-12 thru 9-18

Smokehouse Bacon Burger...........$ 5.99/lb
Steak Burgers............................$ 8.99/lb
Competition Blend ground beef.....$ 7.99/lb
Regular Ground Beef....................$ 4.99/lb
Boneless Pork Sirloin Chops..............$ 1.99/lb
Bone in Pork Sirloin Chops................$ 1.25/lb
Pork Organs (heart, kidney, liver).......$ .99/lb
All FRESH Pork Sausage...................25% OFF
(EXCLUDES Breakfast Links & Smoked sausage)
Ham Steaks...............................$ 5.50/lb
Sirloin Bacon..............................$ 5.50/lb



Pork Liver Pâté with Porcini Mushrooms & Red Wine
https://www.happyfoodstube.com/pork-liver-pate-with-porcini-mushrooms-red-wine/


This homemade pâté is rich in flavor with a hint of mushrooms and red wine. Absolutely delicious on a slice of warm toast or as a snack (appetizer) at your party.

Ingredients
500 g Pork Livers (1.1 lb)
15 g Dried Porcini Mushrooms (0.5oz)
1 Onion
3 cloves Garlic
1/2 tsp Salt
A Pinch of Black Pepper to Taste
100 g Unsalted Butter (3.5oz)
1 cup Red Wine (Merlot)

Instructions
Boil Porcini mushrooms in a sauce pan for 5 minutes or until soft. Drain the water.
In a frying pan, melt butter and sauté onions with garlic over medium heat.
Rinse the livers, cut in small pieces and add to the pan alongside with mushrooms. Pour the wine in and bring to the boil. Simmer until the livers are cooked throughout.
Let it cool down before transferring into a food processor. Process until smooth (if you feel like the pate is too hard, add some more melted butter) Season with salt & black pepper.
Let it cool completely before transferring into jars.
Store in the fridge! Eat within a week.


BA's Best Breakfast Sandwich
https://www.bonappetit.com/recipe/bas-best-breakfast-sandwich

INGREDIENTS
Unsalted butter
1 English muffin, split
1 Breakfast Sausage patty
2 slices American cheese
2 large eggs, beaten to blend
Kosher salt and freshly ground black pepper
Handful of chopped fresh chives
Hot sauce and honey (for serving; optional)
RECIPE PREPARATION
Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.

Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.

Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.

Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.

Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.

Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.

Top with chives and fold eggs over to make a half moon; fold in half again.

To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.