​From Beth's Desk

We have plenty of our Dry AGED, Grass Fed, LOCAL beef so we are having our ANNUAL BEEF SALE. Save on almost every cut of Grass Fed Beef all December long. See details and some exclusions below.

Please call soon to place your Christmas meat orders. Some items require a deposit that can be made with your phone call.

Gift CERTIFICATES are available for those friends and loved ones you just don't know what to get for Christmas.

David is making sausage this week to replenish our supply. What's your FAV?

I will be working on getting whole Goose, Duck and more of the fresh Buffalo for the Holiday. Quail and Rabbit are also popular.
Want something on the wild side let me know and I will see what I can get.

BOGO Ground Beef
includes  Regular, Lean & Extra Lean ground beef

Competition Blend Ground Beef $ 7.99/lb
Ground Chuck $ 7.50/lb
Beef Knuckle Bones $ .99/lb
Beef FAT $ .99/lb (excludes beef suet)

but wait theres more>>>>>>>

Grass Fed Beef
25% OFF thru the entire month of December.
Excludes New York roast or steak, Rib Eye roast or steak, Beef organs, Marrow bones, Suet and Oxtail.
Choose from Top Sirloin, Tenderloin, Top or Bottom Round, Flank, Flat Iron, Skirt steak, Short Ribs and much more.


Roast Beef Tenderloin with Morel Cream Sauce
2 ounces dried morels (2 cups)
1 1/2 cups boiling water
One 3 1/4-pound trimmed and tied beef tenderloin roast
Salt and freshly ground pepper
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large shallots, minced
1 1/4 cups heavy cream

Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.

Wine-Braised Short Ribs

6 beef short ribs, about 8 ounces each
1 tablespoon freshly cracked black pepper
1 ½ teaspoons kosher salt
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
1 medium carrot, coarsely chopped
6 sprigs fresh thyme
2 bay leaves
1 750 milliliter bottle dry red wine
¼ cup balsamic vinegar
6 cups beef or veal stock
Preheat oven to 350°. Season short ribs on all sides with cracked black pepper and the kosher salt.

Heat a 6-quart Dutch oven over high. Pour in olive oil and wait a minute or two, until oil is almost smoking. Sear short ribs in the pan on each side until nicely browned, 3 to 4 minutes. (You may need to work in batches. It's important not to crowd the pan.) Remove browned short ribs to a plate.

Reduce heat to medium. Add onion, celery, carrot, thyme sprigs and bay leaves. Stir to scrape up any browned bits from bottom of pan. Cook until vegetables just begin to caramelize, 6 to 8 minutes. Add wine and balsamic vinegar. Increase heat to high; boil to reduce the liquid by half, about 10 minutes.

Add stock; bring to a boil. Arrange ribs in a single layer in Dutch oven. (The stock mixture should almost cover them.) Cover tightly with aluminum foil or a tight-fitting lid. Transfer to oven. Bake 2 hours. Remove lid and turn ribs. Bake, uncovered, 1 hour more, turning ribs a couple of times. To check for doneness, pierce a short rib with a paring knife. The meat should yield easily to the knife. Taste a piece if you are not sure. Let ribs rest 10 minutes in their juices, then transfer them to a baking sheet and cover with foil to keep warm.

Strain the cooking liquid, pressing down on the vegetables to extract all the juices. Skim fat from the sauce. If the sauce seems thin, return it to the Dutch oven and boil gently over medium-high 5 to 10 minutes to thicken slightly. Adjust seasoning to taste with additional salt and pepper.

Prepare recipe as directed through Step 3. Transfer mixture to a 4- to 6-quart slow cooker. Add stock and ribs. Cover and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours. Strain and reduce sauce as directed in Step 5.



202 E. Buckeye Rd. Phoenix. AZ  85004