202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

​​The MEAT  SHOP

From Beth's Desk 
July 12, 2017 
Hello Everyone,

Buffalo/Bison steaks and burgers are very popular. We also have ground elk now.

Frozen chicken is conveniently available in our front upright freezer. If you don't see what you want, ask us to look in the big freezer in the back. This chicken has flavor!

Sale of the WEEK 7-13 thru 7-19 

Pork Neck Bones............$ .25/lb 
Ground Pork..................$ 2.99/lb 
5 lb Bag Ground Pork......$ 1.99/lb 
Pork Snack Sticks...........$ 5.99/lb 
Beef Bottom Round........$ 6.50/lb 
Beef Sirloin Tip..............$ 7.99/lb 
Beef Top Sirloin Steak....$ 12.50/lb 
Beef Chuck Tender.........$ 7.75/lb

Spend $ 25 Receive 1 PKG pork Sausage FREE
DOES NOT INCLUDE Beef sausage or Breakfast links


Gallo Blanco has reopened 

The MEAT SHOP is once again supplying fresh never frozen pork shoulder to the restaurant.
928 E. Pierce St. Phoenix, AZ 
(602) 327-0880


Crepe Bar
receives a weekly order of sausage, ham, pork belly, pork skin and more from The MEAT SHOP. Try the AMAZING Crepes and crispy cracklin's.

Our feathered friends are looking forward to cooler weather. Josh (aka JAZ Poultry) has completed the "chicken/turkey run" he has been working on in 120 degree weather. A solar panel runs fans and there is plenty of shade and water but this HOT weather is taking its toll. The long legged turkeys are doing better than expected and continue to gobble their gratitude at his efforts to make them comfortable. The chickens are the more curious ones and the flies, scorpions or other bugs are eliminated daily. I didn't know how fast a chicken could be.

HAVE you tried our ROAST BEEF? 
It is unlike any other 
Fresh Batch waiting for you 
You are going to love it.

NEW Sausage FLAVORS 
AVAILABLE Thursday 7-13 
Pork Green Chili & Jalapeno......$ 6.99/lb 
Pork Parmesan/Romano/Green Onion......$ 6.99/lb


SIRLOIN STEAK WITH BALSAMIC GLAZE 

from This Grandma Is Fun 
Author: Bakerette.com 
Serves: 4 servings 
INGREDIENTS 
1 pound boneless top sirloin steak (about 1" thick) 
½ cup water 
½ cup apple cider 
1 cup Worcestershire sauce 
¼ cup balsamic 
1 clove garlic, minced or pressed 
½ teaspoon crushed red pepper 
¼ cup honey 
Salt and pepper, to taste 
Get Ingredients Powered by Chicory

INSTRUCTIONS 
Tenderize meat with a meat tenderizer (optional) 
In a small bowl, mix together water, apple cider, Worcestershire sauce, vinegar, and crushed red pepper until well blended. 
Place steak in a large one-gallon Ziploc plastic bag, pour marinade over steak, seal, and let sit for 20 or more minutes. 
Warm a large skillet over medium-high heat. Remove steak from bag and transfer to skillet. Salt and pepper to taste. Reserve marinade. Cook stead for approximately 12 minutes on each side. If you find the steak is getting too brown on the outside, reduce heat to medium and continue cooking. Remove and keep steak warm. 
Transfer marinade to pan, add honey and stir until well combined. Bring to a boil, uncovered. Reduce heat to medium and boil gently until marinade is reduced to about ½ cup (about 7 minutes). Divide steak between plates and pour glaze on top.

Chicago Italian Beef Sandwiches 

Dinner du Jour adapted from Guy Fieri 
Serves 6 to 8

For the spice mix: 
3 tablespoons Italian seasoning 
2 tablespoons fine sea salt 
2 tablespoons freshly ground black pepper 
1 tablespoon paprika 
1 teaspoon cayenne pepper 
1 teaspoon red chilli flakes

For the beef: 
4 lb (1.8 kg) beef top round, with fat cap (I used a pot roast) 
3 tablespoons canola oil 
3 yellow onions, chopped 
1 head of garlic, cloves peeled and chopped 
1/2 cup (125 ml) red wine 
3 tablespoons Worcestershire sauce 
2 cups (500 ml) beef stock 
2 bay leaves

To serve: 
6 sourdough hero or hoagie rolls, or baguettes or ciabattas, split and toasted 
giardiniera 
jarred or roasted red bell peppers, sliced 1/4 inch thick

Combine all the ingredients for the spice mix. Rub the meat with the spice mix, cover tightly with cling film and refrigerate for 2 to 3 hours.

Preheat the oven to 275°F (140°C).

Place a Dutch oven or roasting pan over a high heat on the stovetop and add the oil. When it’s smoking, add the beef and cook for 15 minutes, turning the meat often, until it’s nicely browned on all sides. Add the onions and cook for 5 minutes, then add the garlic and cook for 1 minute more. Add the wine, Worcestershire, stock and bay leaves and scrape up all the brown bits on the bottom of the pan.

Transfer the pan to the oven and roast the meat for about 1 hour 30 minutes, uncovered, or until a thermometer inserted in the center of the meat reads 135°F (60°C). Remove the meat from the pan and set aside to let it cool. Cool the broth in the pan and remove the fat that rises to the top.

When the meat is cool, slice it very thin. Reheat the broth and add the meat back in.

To serve, place some meat on each roll, ladle some broth over the meat and top with the giardiniera vegetables and red peppers.


The MEAT SHOP sells HONEY 

from Red Mountain Cattle Co. 
$ 10.50/jar


All NATURAL bottled sauces and shakers of seasonings. We carry a nice variety of Dean's Natural Grill products. The Mesquite BBQ sauce and Mesquite Chipotle Seasoning mix are among the favorites.

Keep your orders coming for your
ground beef mix for dogs. Local beef trim is mixed with 25% beef heart and course ground. It is packaged in 1-2 lb vacuum sealed bags and frozen.