From The Meat Shop Desk:
It was so fun to read my email every day this last week! So many great Turkey Jokes flooded my inbox! Thank you to everyone who participated in our first weekly Newsletter Random Drawing! There were a few eye rolls from David, Allyson and Max when I told them the jokes throughout the week! On the other hand, my twin 4 year old boys thought they were hilarious! They now have new material to tell our family at the Thanksgiving table.
If you didn't see the announcement on Facebook, the winner of the 10% Coupon was Richard! Interested in joining the drawing this week? Read the rest of our Newsletter and find out how!
November's Monthly Sale
▪ Pork Spare Ribs....................$3.75/lb
▪ Pork Shank (Osso Bucco).....$2.25/lb
▪ Grass-Fed Ground Beef........$5.99/lb
▪ All Pork Bones (Soup+Neck) $0.30/lb
▪ Grass-Fed Beef Chorizo........$6.50/lb
▪ Grass-Fed Beef Fat................$0.30/lb
Sneak Peak at Thanksgiving Sales!
Valid for the Week of 11/21-11/27
All Orders Need to be made in Advance
Top Sirloin Roasts: $8.99/lb
Bone In New York Roasts: $15.99/lb
Boneless New York Roasts: $16.99/lb
Grass-Fed Tenderloin (Trimmed and Tied): $19.99/lb
Standing Rib Roasts: $16.80/lb
All roasts have been dry-aged a minimum of 4 weeks!
Limited Quantity! Order ASAP!
This is the last week you are able to order and Farm Fresh, Arizona Raised, Free-Range Turkey for Thanksgiving!
With a limited number of Turkeys available, once they're gone, they're gone!
Don't wait until the last minute! Cost is $5.50/lb! Call us at the shop to reserve one (or two!) today!
Weekly Sale for 11-14 thru 11-20
Our Smoked Snouts are a perfect treat for your puppy!
▪ Boneless New York Strip.............$17.99/lb
▪ Top Sirloin........................................$9.99/lb
▪ Smoked Ham Hocks........................$2.50/lb
▪ Beef Hot Italian Sausage..............$6.99/lb
▪ Beef Sweet Italian Sausage..........$6.99/lb
▪ All Beef Hot Dogs............................$9.99/lb
▪ Smoked Snout(Perfect for Fido!) $1.60/lb
Did you get this far in the Newsletter this week???
Want to be entered in our Weekly Random Newsletter Drawing? This week's prize is a free 1lb package of Grass-Fed Ground Beef!
Send an email to email@example.com with your name and your favorite Thanksgiving Dish! Names will be entered into a drawing and one winner will be announced on our Facebook Page and emailed a coupon for their free Ground Beef!
Smoked Ham Hocks and Black Bean Soup Recipe
▪ 1 pound dried black beans
▪ 2 TBS extra-virgin olive oil
▪ 2 medium onions, finely chopped
▪ 4 whole garlic cloves, minced
▪ 1 green bell pepper, seeded and finely chopped
▪ 1-1/2 TBS ground cumin
▪ 2 tsps dried oregano
▪ 1/2 tsp cayenne flakes
▪ 2 bay leaves
▪ 2 smoked ham hocks (1 if adding broth)
▪ 12 cups water or low sodium chicken broth
▪ Sea salt and freshly ground black pepper to taste
▪ Plain yogurt or sour cream
▪ fresh chopped cilantro leaves
1. check the beans for dirt and stones. Rinse in a colander under cold running water. Place the beans in a large bowl and cover with filtered water. Set the bowl aside overnight to soften the beans.
2. In a large soup pot, heat the olive oil. Add the garlic, onion, bell pepper, cumin, oregano, and cayenne. Sauté until just wilted and fragrant, approximately 5 to 7 minutes.
3. Add the water or broth, beans, bay leaves, and ham hocks. Bring to a slow simmer and cook partially covered for 1 to 2 hours or until the beans are tender. Add more liquid and cook longer if needed. Older beans take longer to soften.
4. Turn off the heat. Remove and discard the bay leaves. Remove the ham hocks to a cutting board and allow to cool enough to handle.
5. When the soup is a bit cooler, place up to 1/2 of it in a blender and purée until smooth. Alternatively, you can use an immersion blender to smooth 50% of the soup inside the pot. Add the puréed soup back to the pot and turn the heat to low to warm it up.
6. While the soup is warming up, remove the fatty outer layer of the hocks, unless you want the fat – lots of flavor. Cut or shred the meat from the bone into bite size pieces. Add the ham back into the warm soup.
7. Serve the soup with a dollop of yogurt or sour cream, a tsp of chopped cilantro, a lime wedge, and a nice piece of crusty bread or some crispy tortilla chips.
Roasting a Farm Fresh Turkey
▪ Plan on 15 minutes per pound at 325 degrees for fresh turkeys. (Oven temperature may vary. Adjust time and temperature accordingly.) Allow an extra hour just in case the turkey doesn’t comply with this time frame. However, be careful not to overcook the bird, as this will dry out the meat.
▪ The turkey should sit for 30 minutes after removing it from the oven, and before you carve it. The extra time also provides a cushion should the turkey need to roast longer.
▪ Remove your turkey from the bag and place it in the sink. Remove the giblets and neck. Thoroughly rinse the bird inside and out.
▪ Grease the turkey with a little soft butter before roasting and place it in a large roasting pan. Season with salt and pepper, and according to personal taste use rosemary, sage or other herbs.
▪ Cook the turkey breast side down for a little more than half of the roasting period, then turn it breast side up. Cover the bird loosely with foil until 1 hour before it is done, then remove the foil to allow the breast to brown up.
▪ If you stuff your turkey, plan on about 20 minutes more cooking time.
▪ A meat thermometer is the best way to test if your bird is ready. The thermometer should read 165 degrees in the thickest part of the inner thigh when the turkey is done.
▪ Begin checking the bird one hour before the end of your roasting time.
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