202 E. Buckeye Rd. Phoenix. AZ  85004




​​​From Beth's Desk

April 18, 2018

Not on a waiting list and ONLY $ .25/lb for pork neck bones. What a steal of a deal! Lamb marrow bones and lamb neck bones are also on sale.

FRESHLY ground beef & lamb Merguez Sausage is available this week.

We have a 36 lb whole lamb completely prepped and ready to roast $ 4.99/lb. Call now to reserve it.

Remember to check out the MARKDOWNS in the front freezer.

What's New

FREE SAMPLES of our Spicy Chipotle & Basic B-B-Q rubs

Ground chipotle chili pepper, sugar, kosher salt, ground chili pepper, brown sugar, garlic powder, onion powder, cayenne pepper & black pepper.

Paprika, sugar, kosher salt, ground chili pepper, brown sugar, garlic powder, onion powder & black pepper

Sale of the week 4-19 thru 4-25

Pork Neck bones..............$ .25/lb 
Lean ground pork.............$ 3.99/lb 
TMS Hot Link...................$ 5.50/lb 
Smoked Polish Sausage.....$ 7.99/lb 
Smoked Jowl....................$ 5.99/lb 
Ground Beef.....................$ 4.99/lb 
Ground Round..................$ 7.50/lb 
Ground Sirloin..................$ 8.50/lb 
Frozen Lamb Bones...........$ 2.50/lb 
Frozen Lamb Neck bones...$ 4.99/lb

Combo Box (40 lbs of meat).......$ 230.00 

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


Pasta alla Gricia 

from thekitchn.com

1 pound dry spaghetti or rigatoni 
1 tablespoon olive oil 
8 ounces guanciale or pancetta, cut into roughly 1/2-inch cubes 
1 cup freshly grated Pecorino Romano cheese 
Freshly ground black pepper 
Bring a large pot, about 6 quarts, of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1 cup of the water, then drain.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and sauté until it's crispy, browned, and the fat has rendered, 10 to 12 minutes.

Add the reserved 1 cup of pasta water to the skillet and bring to a simmer. Add the pasta and the 1/2 cup of grated cheese, tossing to combine. Continue to toss and stir the pasta until the sauce is thick and creamy, about 2 to 3 minutes. Season liberally with black pepper.

Serve immediately, with remaining grated cheese.

Recipe Notes 
Since guanciale and Pecorino are naturally quite salty, the dish should not need additional salt. However, taste and adjust if needed.

Braised Lamb Neck with Italian Fregola

from honestcooking.com 
Slow cooked lamb doused in a scrumptious sauce, that has been reduced is served over fregola sarda to soak up the flavors and brightened with lemon slices. 
Author: Linda Schneider

2 pounds of lamb neck (4 slices) 
Sea salt and freshly ground black pepper 
Extra virgin olive oil 
½ cup carrot, medium dice 
½ cup celery, medium dice 
½ cup white onion, medium dice 
5 cloves of garlic, coarsely chopped 
½ cup red wine 
¼ cup red wine vinegar 
8 ounces canned chopped tomatoes 
1 cup chicken stock 
2 sprigs fresh thyme 
2 sprigs fresh rosemary 
Fregola sarda 
Preserved lemon peel, thinly sliced, for garnish 
Chopped mint or parsley for garnish 
Preheat the oven to 325F. 
Season the lamb with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Add the lamb neck in a single layer and sear on both sides until well browned. 
Remove the lamb neck, wipe the pan, and add more oil to coat. Add the carrot, celery, onion, and garlic, and cook over medium heat, stirring occasionally, until nicely browned 6 to 8 minutes. 
Add the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. Add the tomatoes, chicken stock, thyme and rosemary. Return the lamb neck to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning the lamb once, until fall-off-the-bone fork tender, about 2 hours. 
Remove the lamb from the cooking liquid. Strain the liquid and add to a pot. Skim off any fat (my lamb neck had very little fat). Cook over medium-high heat until somewhat reduced and becoming thicker and more flavorful. 
Serve the lamb (2 slices per plate) over fregola sarda. Drizzle with the reduced sauce. Garnish with preserved lemon. Sprinkle with fresh mint or parsley.