The Butcher’s Blog March 2012

Here at Long’s we honor St Patrick’s Day – Irish inspired tradition – all month – and we make our own corned beef by brining for two weeks. It needs to be ordered in advance, so let us know asap how much you need ! The cut for corned beef is either a bottom round or brisket (but we can brine any cut). If you haven’t tried this yet, then we invite you to this month. We know that you and your family or friends will enjoy every bite. Call to rsvp – this is a very popular meat product for St Patrick’s Day ! (541) 344-3172.

Corned Beef cooking suggestions: just one of many.
Boil the corned beef for two hours, then remove and replace with potatoes and cabbage, and let them cook in the same pot with the same water,while you place the corned beef into the oven for another hour. Slice, and serve with drained cabbage and potatoes (and maybe a Guinness on the side?).

Don’t Miss – Irish Beer and Irish Cheese Pairings Class – March 15th 7pm
Usually known as a wine and cheese pairing class on every third Thursday, we would offend every Irish descendant in Eugene if we did not honor St Patrick’s Day with these tastings of beer and cheese with corned beef and cabbage appetizers! Join us for a taste of Guiness, Ninkasi Oatmeal Stout and Porter Ale, Bass Ale, and Deschutes Brewery Hop Henge paired with Kerrygold Dubliner, Blarney Castle, Aged Cheddar, Cayhill Irish Porter cheese and finishing with Irish whiskey cheddar. Presenters are Dave Radke from our Wine, Beer and Cheese Shop and Keith Ellis, Cheesemaker, and owner Cheese Louise Creamery in Eugene. Thursday March 15th, 7pm, $10.00

Try Something Different? Irish Stew with Lamb
We carry free range Oregon lamb from Anderson Ranches for Irish stew.
Here’s a traditional Irish stew recipe.

Featured Quote
“King Estate have been using Long’s Meat Market for several years and always been happy with their professionalism, quality of product and service. They go out of their way to please their customers.Extensive collection of meats, cheeses, wines and gourmet products. It doesn’t get any more local than Long’s.”
Michael Landsberg, Executive Chef, King Estate Winery

A Day in the Life
“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. Our motto is,”Long’s brings ranch and community to one meeting place’.“ – Mike Wooley, owner

Have You Tried Draper Valley Farms
Northwest Free Range Chicken?
This is one of our favorite sources for free range chicken. Draper’s poultry is five days fresher than many other brands, never exposed to antibiotics or hormones at any time, and fed a vegetarian diet of corn, soy, and vitamins. The chickens run free in a spacious, open air barn with plenty of natural sunlight , fresh air, clean water and feed. Taste the difference!

Tweets for Meats
Our new Twitter account will post tweets regarding meat ideas, recipes, events, excerpts from The Butcher’s Blog, and other fun stuff. Here’s some recent tweets: Join the Guinness St Patrick’s Day party and win a trip to Dublin,
Planning some Irish menus in March? Irish recipes, Traditional Irish stew history and recipe for St Patrick’s Day and month. Follow us @LongsMeatMarket

We love our Facebook page. We enjoy all the positive feedback and are planning another gift certificate drawing.
Visit our Facebook page to learn more.

Thanks for the Yelps
If you are inclined to yelp and want to leave a review, here’s one place to do it.
another is our Facebook page. Thanks for all of your positive feedback!

Wishing you a great month,
From all of us at Long’s Meat Market,

submitted by David Brown
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