202 E. Buckeye Rd. Phoenix. AZ  85004



From Beth's Desk
January 16, 2019 
Hello Everyone,

This is the week to try our SIRLOIN CHOPS. Always boneless, very meaty, little fat but super flavorful.

Something NEW >>>>> 30 DAY AGED New York Steaks.

Chicken feet bone broth is easy to make and one of the best ways to make a rich broth, full of glucosamine, chondroitin, collagen and trace minerals! Great for hair, nails, joints, and our digestive health!

Great Jerky starts with Great Meat. Start with one of the BEEF ROUND cuts $ 5.25/lb.

Hope you are enjoying January's mix of sunshine and rain and filling this month with new recipes, food events and good deals at The MEAT SHOP.

SALE OF THE WEEK 1-17 thru 1-23

Bone in Pork Sirloin Chops...............$ 1.99/lb 
Bone in Loin & Rib Chops..................$ 3.50/lb 
Family Pack 3 lb BONELESS Loin & Rib Chops.........$ 3.99/lb 
Ham Hock...................$ 2.99/lb 
Chicken Liver..............$ 3.85/lb 
Chicken Feet..............$ 3.99/lb 
30 DAY AGED Boneless New York Steak.......$ 15.99/lb 
Beef Bottom Round, Top Round, Eye of Round or Sirloin Tip.......$ 5.25/lb 
Lean Stew Beef.............$ 5.99/lb 
Beef Tri Tip....................$ 10.99/lb
50% OFF Front Chest Freezer
Spend $50 or more Receive 1 FREE Pkg ground beef
Combo Box.......$ 225.00 
4 lbs Chuck or Shoulder Roast 
3 lbs Sirloin Tip Roast 
3 lbs Bottom Round Roast 
4 lbs Ground Beef 
2 lbs Top Sirloin Steak 
4 lbs Pork Loin Chops 
4 lbs BL Sirloin Chops 
4 lbs Pork Leg Roast 
4 lbs any Sausage* 
4 lbs Bacon 
2 racks Spare Ribs
Beef Box...........$ 160.00 
4 lbs Chuck or Shoulder Roast 
1 Chuck Tender Roast 
2 lbs Round Roast 
4 lbs Sirloin Tip Steak or Roast 
3 lbs Bone-in Short Ribs 
5 lbs Stew Meat 
5 lbs Ground Beef

Ground beef................$ 5.25/lb 
Chili Grind (Chuck).......$ 7.50/lb 
Ground Chuck..............$ 7.50/lb 
Ground Sirloin..............$ 6.50/lb 
Ground Round..............$ 6.50/lb 
Competition Blend.........$ 7.50/lb 
(Ground Chuck, Short ribs, Brisket and Round) 
5 lb bag Ground pork.....$ 1.99/lb

Beef Drumstick......$ 5.25/lb 
Average 60-70 lb 
-Bottom Round 
-Eye of Round 
-Top Round 
-Ground Beef 
-Top Sirloin 
-Tri Tip 
-Stew Meat 
-Sirloin Tip

Grilled Lemon-Basil Pork Chops with Lemon-Basil Orzo
4 bone-in pork rib chops (about 3/4-inch thick) 
3 lemon (small) 
3 tablespoons olive oil 
5 cloves garlic (minced) 
1 1/2 tablespoons fresh basil (chopped) 
8 ounces orzo 
Zest and juice lemons. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of the mixture. Transfer remaining mixture to a large resealable bag and add pork. Set aside for 30 minutes, turning occasionally. 
Meanwhile, prepare orzo according to package directions. Drain and return orzo to the pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature. 
Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes. 
Serve chops with orzo.

Frying Pan 
Add oil to a frying pan and let it sit over medium-high heat for a minute. 
Place the steak in the pan and sear each side for 30 seconds, allowing a golden brown crust to form. As top sirloins cook quickly, you’ll want to be diligent with the timing. 
Cook for another minute on each side for a rare steak. Add an incremental 30 seconds to each side for higher doneness. 
Place the steak onto a plate and let it sit for a minute before serving, allowing the melted fat and juices to tenderise the steak.
Preheat your grill to medium-high heat. Depending on the fire source, this may take some time. To tell when it’s hot enough, your hand shouldn’t be able to hover over the heat for more than five seconds. 
Once the grill is hot enough, place the steak on the grill. Make sure the steak isn’t directly over the fire as this will char the steak. 
Grill for 3-4 minutes on each side for a rare steak. Add an incremental 2 minutes to each side for higher doneness.
Preheat the oven to 260 degrees Celsius. 
Use non-stick grease or cooking spray to lightly coat a broiler pan. 
Place the steak in the broiler pan, no farther than 10cm from the broil. 
Cook each side for 4 minutes for a rare steak. Add an incremental 1 minute to each side for higher doneness.
Marinating and spicing your steak a couple hours before cooking will allow your steak to absorb all the flavours. Serve your steak with caramelised onions, green beans, red peppers, mushrooms, and potatoes on the side.

4 Lbs Beef Short Ribs 
1/2 Cup Flour 
1 Teaspoon Kosher Salt 
1/2 Teaspoon Pepper 
2 Teaspoons Olive Oil 
3 Tablespoons Butter, divided 
1 Tablespoon Flour 
1/3 Cup Onion, minced 
2 Carrots, peeled and minced 
2 Stalks Celery, peeled and minced 
6 Cloves of Garlic 
1/2 Cup Balsamic Vinegar 
1 Tablespoons Worcestershire Sauce 
1 Tablespoon Liquid Smoke 
2 Cups Beef Broth 
2 Sprigs Fresh Rosemary 
4 Sprigs Fresh Thyme 
2 Bay Leaves 
Mashed Potatoes for Serving
Heat the oven to 375 
Place the flour, salt and pepper in a pie dish or pan. 
Coat each rib on all sides with the flour and set aside. 
Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate. 
Wipe out any black flour if there is any, leaving any browned bits in the pan. 
Turn the heat to medium and add the olive oil and butter. 
Quickly add the onions, carrots, celery and garlic, stirring to combine. 
Cook for 5-6 minutes or until the veggies are tender.
Add the remaining flour and stir for 30 seconds. 
Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer. 
Add the herbs and bay leaves and place the short ribs back in the pot. 
Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down. 
Remove the bay leaves and herbs and serve hot over mashed potatoes.

How to Cook Tri Tip (Grilled or Oven-Roasted)
1 (2 and 1/2 pound) tri tip roast
1 1/2 teaspoons garlic salt
1 TBSP Lawry's seasoning salt
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons garlic powder
1 TBSP dried or fresh parsley
1/4 cup olive oil
Prepare the marinade:
In a small bowl, combine all the spices: galic salt, seasoning salt, kosher salt, pepper, sugar, garlic powder, and parsley. 1 tablespoons of dried parsley is fine, you can use 2-3 tablespoons if you are using fresh parsley. 
If you are grilling, trim the fat cap from the roast. If you are oven roasting, leave it on. 
Rub the spice mixture all over the roast with your hands. Place in a large ziplock bag and add 1/4 cup olive oil. Seal the bag and massage the oil into the meat. Place in the fridge and marinate, turning a couple times, for about 8 hours. (This is ideal. If you only have an hour or even 15 minutes, guess what, you're still going to get a great roast. But the longer you marinate, the more flavor there will be. You can leave it in the fridge for up to 3 days.)
How to Grill Tri Tip:
Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature. 
Preheat your grill to high heat. Make sure you give it a good 15-20 minutes to heat up. 
Place the roast on a plate and discard the marinade (or save it to add to a pan sauce if you plan to make one). 
Grease the grill (or brush oil directly on the meat). 
Sear the roast over high heat for about 2-3 minutes, until it is nicely browned. Flip over (grease again if necessary) and sear the other side for 2-3 minutes. Keep the lid shut as much as you can. 
Turn off the heat on the side of the grill that your meat is on. We are cooking it over INDIRECT heat. Lower the other side of the grill to low heat. If you are cooking over charcoals, arrange the meat and charcoals so that the meat is off to the side, not cooking directly above the charcoal. 
Grill without opening the lid for about 20-25 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees F. Medium rare is 145 degrees F. Use a meat thermometer inserted in the center of the roast to check the temperature. 
Remove the roast from the grill, and place on a rimmed serving platter. Cover well with foil and let rest for 10-15 minutes. 
Slice against the grain.
How to Roast Tri Tip in the Oven:
Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature. 
Preheat your oven to 400 degrees F. 
Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top, and set aside. 
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the roast in the pan, fat side down. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side. 
Place the roast on the cooling rack. Save the marinade and oil from searing for a pan sauce, if you choose to make one. 
Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees F. Medium rare is 145 degrees F. Use a meat thermometer inserted in the center of the roast to check the temperature. 
Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes. 
Slice against the grain.

To make a pan sauce:

Save all meat drippings and excess marinade. Add to a small saucepan with 2 cups beef broth. Bring to a boil. In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour. Whisk until smooth, and then slowly pour into the boiling broth. Continue simmering for 5-10 minutes until thickened. Add 2 tablespoons butter, season with salt and pepper, and serve with meat.