From The MEAT Shop Desk:

What did the farmer give his wife for Valentine's Day?

He gave her Hogs and Kisses!!!

If you’re still trying to figure out what to make your special someone for Valentine’s Day Dinner, we have lots of wonderful items still available!

We have an In-Store Special of Boneless Heart Ribeyes! Come check them out!

Beautiful Filet Mignon steaks are on sale right now too. And if you still need a gift, we have beautifully wrapped, handmade lavender soap that was made from the fat from our animals!


Febraury Monthly Sale

▪ Lean Ground Beef..........$6.99/lb
▪ Ground Lamb...........$7.99/lb
▪ Grass-Fed Knuckle Bones...........$1.25/lb


Weekly Deals 2/13 thru 2/19

▪ Pig Feet.......$0.50/lb
▪ Pork Shoulder (Whole or Half).......$3.25/lb
▪ Bone In New York Strip.........$13.99/lb
▪ Boneless New York Strip.......$15.99/lb
▪ Grass-Fed Tenderloin....$19.99/lb
▪ Bone In Top Sirloin......$6.99/lb
▪ Boneless Top Sirloin Steaks.......$8.50/lb
▪ Lavender Soap.....$4.99/bar


Garlic Roasted Pork Shoulder
Ingredients

▪ 1 cup coarsely chopped cilantro leaves
▪ 1/2 cup fresh orange juice
▪ 1/2 cup fresh lime juice
▪ 9 garlic cloves, finely chopped
▪ 3 tablespoons finely chopped oregano
▪ 1 1/2 tablespoons extra-virgin olive oil
▪ Kosher salt
▪ Pepper
▪ 1 5-pound, boneless pork shoulder roast with fat cap
▪ Lime wedges, for serving

Directions

1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.

3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature

4. to 300° and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.




​​The MEAT  SHOP

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202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM