202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

December 13, 2018

From Beth's Desk

Hello Everyone,
Twelve days before Christmas and all through the shop 
everyone is stirring and whirring, and doing the hop (literally). 
Don't miss the scene or the savings. There are some great deals now through January 2, 2019.

Sale 12-13-18 through 1-2-19

BEEF 
Bone In New York Roast.....$ 12.99/lb 
Bone In New York Steak.....$ 13.50/lb 
Boneless New York Roast...$ 16.99/lb 
Boneless New York Steak...$ 17.50/lb 
Tri Tip.......................$ 9.99/lb 
Top Sirloin Roast......$ 9.50/lb 
Top Sirloin Steak......$ 9.99/lb 
Skirt Steak................$ 9.99/lb 
Beef Stew meat............$ 5.50/lb 
Round Cap Steak..........$ 6.99/lb 
Beef Chuck Roast.........$ 6.99/lb 
Beef Shoulder Roast.....$ 6.99/lb 
Beef Short Ribs Bone In....$ 5.50/lb

BEEF "Drumstick".....$ 5.25/lb

Average weight 60-70 lbs (beef hind quarter minus the loin)

Top Sirloin, Tri Tip, Top Round, Bottom Round 
Eye of Round, Stew meat, Ground Beef

GRAIN-FINISHED Beef Tenderloin 
Roasts Trimmed & Tied.....$ 5.99/lb 
Roasts untrimmed...............$ 4.99/lb 
Steaks trimmed....................$ 7.99/lb 
Grass- Fed BEEF BONE Special......$ 6.25 per bag 
5 lb BAG Knuckle & Neck Combo 
WHILE SUPPLIES LAST

PORK 
Pork Spareribs (fresh or frozen)...........................$ 2.99/lb 
Pork Shank Osso Bucco Cut (fresh or frozen).....$ 1.50/lb 
Pork Neck Bones..............$ .25/lb 
Pork Sirloin Tip Roast......$ 2.99/lb 
Pork Sirloin Roast............$ 2.50/lb 
Pork Sirloin Chops...........$ 2.99/lb 
Smoked Ham Hocks.........$ 2.99/lb


December Special
Ground Beef...$ 5.25/lb 
Bulk Hot Italian Sausage........$ 2.50/lb 
Bulk Sweet Italian Sausage.....$ 2.50/lb 
Bulk Pork Chorizo..................$ 2.50/lb 
All Breakfast Patties...............$ 2.50/lb 
Beef Top Round...........$ 5.99/lb 
Beef Bottom Round.....$ 5.99/lb 
Beef Sirloin Tip...........$ 5.99/lb 
Beef Eye of Round......$ 5.99/lb


Creamy Potato-and-Ham Hock Slow-Cooker Soup Recipe
southernliving.com

Ingredients 
4 1/2 pounds russet potatoes, chopped (about 10 cups) 
2 pounds smoked ham hocks (about 3 ham hocks) 
2 cups chopped yellow onion (from 1 medium onion) 
1 cup chopped celery (from 3 stalks) 
2 tablespoons minced garlic cloves (about 4 garlic cloves) 
2 tablespoons chopped fresh thyme 
2 1/2 teaspoons kosher salt 
1 teaspoon black pepper 
5 cups chicken broth 1 cup heavy cream Chopped fresh chives 
Hot sauce

How to Make It 
Step 1 
Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender, 4 hours. Remove ham hocks, and place on a plate to cool 15 minutes.

Step 2 
Puree soup in slow cooker with an immersion blender until it’s creamy but whole pieces of potato are still visible. Add cream, and stir. Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine.

Chef's Notes 
If you don’t own an immersion blender, transfer half of the hot soup to a regular blender. Remove the center piece on the blender’s lid to allow steam to escape. Secure lid on the blender, and cover opening with a towel; process until smooth. Return pureed potato soup to the slow cooker.



Melt in Your Mouth Eye of Round Beef Roast
allrecipes.com 


1 (3 lb) beef eye of round roast 
1 sea salt, to taste 
1 black pepper, to taste

Directions 
Prep 5 min Cook 171 min Ready 176 min 
Preheat oven to 500 degrees F (260 degrees C). Season the roast with sea salt and black pepper and place in a roasting pan or baking dish with the fat side up. Do not cover or add water. 
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F (65 degrees C). Let rest for at least 20 minutes. Carve into thin slices to serve.


Pork Osso Buco with Gremolata
theitaliandishblog.com 
(you will need kitchen twine for this recipe)

serves 4

5 pork shanks, about 4 pounds (about 3½ pounds after skin is removed)

salt and pepper 
4 Tablespoons extra virgin olive oil, divided 
1 cup finely chopped onion 
½ cup finely chopped celery 
½ cup finely chopped carrot 
3 garlic cloves, minced or grated 
1 - 2 cups dry white wine 
1 or 2 cups of chicken stock 
1 28-ounce can whole or pureed San Marzano tomatoes 
2 Tablespoons fresh thyme or 1 teaspoon dried thyme 
2 bay leaves 
2 Tablespoons tomato paste 
1 lemon, zested

Gremolata:

¼ cup packed finely chopped flat leaf Italian parsley 
1 lemon, zested 
3 garlic cloves, minced or grated

The pork has plenty of fat, but I also trim any real big pieces of fat from the outside of the shanks. I make sure not to trim all the fat off, though. Take the kitchen twine and tie it around each shank, securing the meat to the bone.

Preheat oven to 325°F.

Season the pork shanks on both sides with the salt and pepper. Heat 2 tablespoons of the olive oil in a large dutch oven over medium high heat. Place the shanks in the pot and sear each side for about 3 -4 minutes, creating a nice crust. Work in two batches because the shanks most likely are not going to fit in the pot all at once for the searing process. Remove the shanks from the pot to a plate. Do not wipe out pot. Lower the heat to medium.

Add the other 2 tablespoons of olive oil to the pot. Add the chopped vegetables to the pot, including the garlic. Saute for about 6 - 7 minutes, until the vegetables soften. Raise the heat a little and add the white wine and cook for about another 3 minutes. Add a cup of the chicken stock and the tomatoes - if you are using whole tomatoes, just crush them with your hands as you put them in the pot. Add the thyme, bay leaves, tomato paste and lemon zest. Cook for a few minutes, stirring, to blend the tomato paste. Return the shanks to the pot and nearly submerge them in the sauce. Add more stock if you need to. Cover with a tight fitting lid, place in the oven and cook for about 2½ hours.

Meanwhile, make the gremolata by mixing the finely chopped parsley with the lemon zest and minced garlic.

Check the shanks - they should be tender. Remove them to a serving platter and cut off the string. Spoon some sauce over the shanks and serve the rest on the side. Sprinkle the gremolata over the pork. Serve the pork with Saffron Risotto, polenta or pasta.

​​The MEAT  SHOP