Wed - Sat  11am - 5pm   |   Sun  11am - 3pm
Shop News2018-03-03T09:42:06-05:00

shop news

holiday specials, recipes, meat facts and more

How to Prepare Your Easter Ham

April 2nd, 2021|

Many of you placed an order for our House Smoked Ham for Easter. Here are some easy-to-follow instructions on how to reheat it for your Easter Feast! Pre-heat your oven to 275. Place ham in deep baking dish or roasting pan. Pour the glaze we provided over the entire ham and cover with foil. Cook ham for approximately 20 minutes [...]

Butcher’s Bag Program

March 28th, 2020|

Dear Community, As you know, all of the restaurants in our area are shut down. Many were outlets for the same farms that we work with. While we are doing our best to support our farmers we also feel as though it’s time to support our local restaurants and their staff. We are once again turning to you, our customers, [...]

Sausage Stuffing Recipe 2019

November 23rd, 2019|

Ingredients 1 bag Maine Meat stuffing mix 1 quart chicken stock 1 lb sausage, loose 2 large carrots, peeled, rough chop 4 stalks celery, trimmed, rough chop 1 onion, rough chop 2 cloves garlic 1 tbsp chopped rosemary (or sage — rosemary is proper) 4-6 oz butter (up to you, the more the better) Instructions In a larger dutch oven, [...]

what is dry aged beef?

One of the most common questions that we are asked is, “What is dry-aged beef”? We thought we’d take a minute to explain a few things. You see, most places don’t actually dry-age their own meat. First off, it’s expensive and incredibly time consuming (think about an entire 50 pound short loin taking up space for 40 days) and secondly, many places aren’t set up for it. So why, then, do we? Because it’s delicious and because we can. That’s why.

read more

Black Bean & Chorizo Soup

February 21st, 2020|

Ingredients: 3 links MEat Chorizo Sausage 1 Red Onion (thinly sliced) 1 Yellow Onion (thinly sliced) 2 large garlic cloves 1 acorn squash (deseeded, peeled & medium diced) 8oz Lager Beer 2 cans Black Beans 1 Qt. MEat Chicken Stock 1 Qt. Water 2t Cumin S&P to taste 2t EVOO [...]

Sausage Stuffing Recipe

November 19th, 2017|

Ingredients 1 bag Maine Meat stuffing mix 1 quart chicken stock 1 lb sausage, loose 2 large carrots, peeled, rough chop 4 stalks celery, trimmed, rough chop 1 onion, rough chop 2 cloves garlic 1 tbsp chopped rosemary (or sage — rosemary is proper) 4-6 oz butter (up to you, [...]

What is Dry Aged Beef?

August 14th, 2015|

One of the most common questions that we are asked is, "What is dry-aged beef"? We thought we'd take a minute to explain a few things. You see, most places don't actually dry-age their own meat. First off, it's expensive and incredibly time consuming (think about an entire 50 pound [...]

Know Your Cuts: Steak

October 13th, 2014|

Steak can be tricky business. The word itself has become an ambiguous term for a myriad of beef cuts, which are often meant to be treated differently in preparation. We also think it is important to know and respect how many steaks you can expect from one animal. In the [...]

Sujuk Sausage and Ground Beef Chili Recipe

September 26th, 2014|

Ingredients 1 lb of Ground Beef 1-2 links of Sujuk Sausage, chopped into 2-inch pieces 1 Yellow Onion, chopped 3 cloves of Garlic, minced 1 T Olive Oil 12 oz of Kidney Beans, cooked (dry is better, but canned in a pinch) 2 large Tomatoes, chopped (you can peel [...]

Would Veal by Any Other Name Taste as Sweet?

August 29th, 2014|

Pour the olive oil in a heavy bottom pan. Less is more, you only need a thin layer. Toss in the onions, and let them cook for one minute. Add in the garlic, ground beef, and sausage, a little salt and let brown on medium-high heat. Stir regularly, and break [...]