202 E. Buckeye Rd. Phoenix. AZ  85004



From Beth's Desk

It's time to make our favorite pot of soup. Start with beef, pork or chicken bones to make a delicious bone broth. Follow a recipe or make it up as you go. Add lemon juice, fresh herbs or garlic to reduce the salt and add a punch to your creation. Soup's ON!

Fresh cuts of Lamb & bone in goat stew meat are going to be available. If you call ahead we can reserve the cuts you want.

Our regular ground beef is about 85/15 mix and would be great in the soup recipe below.

Have you wanted to try a PIG ROAST? A 25-29 lb roaster pig is $170 and will feed 15-25 people. It is about 28-30 inches long and will fit in some ovens and most grills. We can get 10-100 lb pigs and will help you decide which is best for your event. For more information go to McReynolds Farms Website

Sale of the WEEK 10-17 thru 10-23
Ground Beef (regular).....$ 6.25/lb
Grass Fed Knuckle/Neck/Brisket Bones.....$ 1.50/lb
Corn Fed Knuckle Bones.....$ .72/lb
Beef Chorizo......$ 6.99/lb

SPEND $100 receive Coupon for $10 OFF next purchase

Monthly Special
Rib Cap Bacon.....$ 5.99/lb
Ham Hocks..........$ 2.50/lb
Pork Jerky............25% OFF
Steak Burgers......$ 8.99/lb
Pork Soup Bones....$ .15/lb
Pork Kidney & Liver 3 lb pkg (FROZEN).....$ .25/lb
Beef Fat........$ .50/lb
Dog Grind.....$ 1.79/lb

Mexican Chorizo Strata


EVOO or vegetable oil
1 pound fresh Beef chorizo or other spicy bulk sausage
7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
2 cups whole milk
1 stick (8 tablespoons) butter, melted and cooled
1 tablespoon hot sauce
6 large organic eggs
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp Cheddar
1 cup sour cream
1 ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving

Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.
Cook’s Note
To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.

mixed bean and ham hock soup


20 ounce bag mixed dried beans
1 tablespoon olive oil
2 carrots, chopped into 1/4″ thick half moons, about 1.5 cups
3 celery stalks, chopped into 1/4″ thick half moons, about 1.5 cups
1 yellow onion, chopped medium, about 1.5 cups
2 cloves of garlic, minced
8 cups chicken stock
2 smoked ham hocks
salt and pepper
In a large bowl, soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. I usually soak mine for 24 hours.
Heat a large pot over medium heat. Add in the olive oil and cook the carrots, celery and onion with just a pinch of salt until they begin to soften, about 5 minutes. Add in the garlic, cooking until fragrant for another minute, then add in the chicken stock and ham hocks. Strain the beans from the water and add to the soup. Do not add in any more salt since the beans absorb the salt and can get too salty. Season with salt at the end of cooking.
If you are cooking in a crock pot, add all the ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours. If you are cooking on the stove, reduce heat to low and cook uncovered for 3 hours.
After the soup is done cooking, skim any fat from the top of the soup. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, discard the skin, bone and any fat. Taste and season for salt and pepper.
Serve warm immediately. Will keep an an airtight container for 1 week.

simple homemade tomato soup


4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender.
Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want.

Chicken Vegetable Soup


1 can cream of celery soup (substitute cream of chicken or cream of mushroom if desired)
6 cups chicken broth
2 cups cubed potatoes
2 cups broccoli
1 cup carrots, sliced
1 cup mushrooms, sliced
3 cups cooked chicken (I used rotisserie chicken)
1 1/2 tsp. dried oregano
1 tsp. Old Bay seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper

In a large saucepan, combine cream of celery soup and chicken broth. Heat to boiling.
Add potatoes; boil 5 minutes.
Add remaining ingredients. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

Makeover Beef & Potato Soup


1-1/2 pounds ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk
1/2 cup reduced-fat sour cream

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.
Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.