Before the Fall

Butcher’s Blog August 2013

Welcome to The Butcher’s Blog! We have cold beer on tap for those hot days and plenty of great meat choices for the grill. Fresh ground, lean Buffalo is back at great prices for a lean burger, and ask us about the hanger steaks that are popular when they are in stock.  Try our local free range lamb for a Shish Kabob recipe listed below, and  our Knee Deep beef jerky is great for snacks during those long mountain hikes, or just hanging out by the river. Stay cool.

We Served 400 Sandwiches in 75 Minutes!
At the recent Children’s Miracle Network fundraiser –
Winetasia – on July 27th we were busy. We counted and this was the result. Four hundred sandwiches in seventy five minutes! We were cooking in more ways than one. Thanks to all who supported this event and stopped by.

Summer Barbecue continues on Saturdays – Year Round Barbecue Pulled Pork and Beef Brisket in Our Deli

Throughout August we will continue to have our parking lot Summer Barbecue with hot dogs, burgers, tri-tip, and more all with our high quality free range meats. 11am-3pm Saturdays  Barbecued Pulled pork and beef brisket available year round in our deli.

Amazing Meat Packages for the Grill!

We continue to offer a choice of three meat packages that you can “customize” with your choices of meats from three columns. Lots of choices. Check out our grid of choices on our web site or our Facebook page .

 Featured Vendors: Carlton Farms, Tails and Trotters
One of Oregon’s most notable pork ranches, Carlton Farms is “committed to producing only the freshest and finest handcrafted natural meats. To achieve that, we believe in working with a select team of handpicked local and national growers who raise animals to our exacting standards. We also believe in the importance of running a clean, efficient, and humane facility that consistently meets or exceeds USDA standards. And we believe in a thoughtful, handcrafted approach that doesn’t rely on artificial flavors, colors, or chemicals.” Here at Long’s Meat Market, we offer their pork products and have had them as a trusted meat vendor since 1990. We also carry Tails and Trotters, known for their Oregon hazelnut fed pork. Their products are processed by Carlton Farms.

Why Eugene Restaurants Like Us
There are some restaurants right here in Eugene that love serving our meats. Their names are protected because of our competitors. We don’t want them to get phone calls. We deliver to restaurants three times a week and customers love the healthier choices on the menu and the exquisite taste of high quality meat in a favorite menu item.

Summer Meat Recipes – Buffalo Burgers, Shish Kabobs

There are so many types of meats to grill and recipes that come with them. Here’s two to try this month for a change of pace and something different.

Buffalo Burger with Louisiana Hot sauce and Crumbled Blue Cheese

Mom’s Beef Shish Kabobs with mushrooms, bell peppers, garlic, and onion

“Say Cheese” to the Amazing Selection of Local and Imported Choices in our Deli

Browsing the cheese counters in our deli is like taking a quick tour of both international and Oregon creameries. Unique artisan wheels of cheese are displayed next to smaller samples. The colors alone are a visual feast. But when you read about what goes into an artisan cheese such as the description of the award winning Rogue River Blue Cheese below, then your taste buds might just kick in to a whole new level, even before you taste it.

From the Rogue River Creamery website: “Rogue River blue cheese is wrapped in grape leaves that have been
macerated in pear brandy. Its forward, well-aged flavor tastes of
brandy, fruit and burnt cream. A creamy, crunchy-smooth texture conjures
specks of rock candy dissolving like divinity. The antique linen-hued
paste features random tôile-styled patterns of green blue veins and the
rind is gracefully imprinted by its grape leaf wrapping. The flavors of
our signature terroir include hints of sweet pine, wild ripened berries,
hazelnuts, morels and pears.
This unique artisan blue cheese reflects a deep connection to the land and artisanship.” Ask Dave in our Deli about the best cheese and wine pairings, or recommendations for a great tasting experience.

Of course, some of the blue cheeses can create amazing taste experiences with steaks. Here’s a recipe from the Food Network: Blue Cheese Topped Steak on the Grill.

A Day in the Life of a Butcher
“It’s not unusual to have a 10 hr day, with a trained team of employees who are briefed in daily morning educational meetings on product features, such as why we have chosen to present the quality meat products that we carry, customer service ideas, and our deli products. We have ongoing communications with our vendors – ranchers of sustainable free range and hormone-free animals.  We are into our fourth decade with some of these vendors – one of the reasons that sets us apart from other retail meat providers. Saturday is our busiest day and we have eight professional employees on the floor. Out motto is,” Long’s brings ranch and community to one meeting place’.“ – Mike Wooley, owner

Tweets for Meats
Follow us for news and updates on our official Twitter account, with occasional posts on meat recipes and announcements.

Facebook Approaching 1000 Friends – Thanks !

We are approaching our first 1000 friends on our Facebook page, and invite you to visit and like the page if you want to receive updates on events, specials, Rotisserie Chicken,
and other news.

You are Invited !
to subscribe to The Butcher’s Blog by email (if you haven’t already). Go to the top right of this page and fill in the short form. You will need to verify the subscription and will be a receiving an email to opt in before your subscription starts.

wishing you a great summer,
from all of us at Long’s Meat Market

submitted by webmaster David Brown
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