Today, May 1st, Mt Pisgah arboretum is almost in full bloom and we are
finally getting into a bit warmer Spring.
We have Cinco de Mayo on the 5th, then the Eugene Rhododendron festival
coming up on the 7th, and Wildflower and Music Festival at the Mt Pisgah
Arboretum on the 19th. However, the most important day on the 12th is Mother’s
Day and this day is definitely sacred. Usually no cooking is done by the mother
of the household. In this newsletter, we have some ideas for you to use or pass
to those who can if you are a mother. A quick reminder that we have fresh cuts
daily and will cut to order.
Best Mother’s Day Meat Recipes – Ok, we searched not quite far and wide and came up with some top rated meat recipes for Mothers Day, and it all depends on what you think or know she will love besides the fact that you prepared and cooked it. 5
star recipes : Chinese
Chicken Salad / Easy
Chicken Marsala Video / Beef
Wellington Video / Roast
Beef Tenderloin – from www.allrecipes.com
USDA label change clears up mysteries of meat
this FDA new labeling ruling affects how supermarkets and chains name their
meats, Long’s Meat Market owner Mike Wooley points out that it still doesn’t
address where it comes from. “One of the things that I was surprised that
wasn’t brought up in this labeling is the place of origin,” Wooley said”
Cured Meats Make Comeback – Register Guard
In a recent article in the Register Guard, cured meats were claimed to be making a
comeback. We have been carrying cured meats for years and here’s some of the
brands that stand by. Saag’s
– In 1933,George Saag set out to create authentic German specialty meats and
sausages. Using old-world recipes in a small butcher shop in downtown Oakland,
California, he perfected his craft and Saag’s quickly became a local favorite. Molinari – since
1896 in San Francisco, with old world salami and sausages. Boar’s Head – since
1905 in New York, premium cured meats that we also use on our Panini sandwiches
made fresh to order our Wine and Cheese Shop.
The Season of the Barbeque
Pictured left: King Estate Winery’s special events chef Sean Winder slathering
up Texas Tri-Tip from Long’s Meat Market in preparation for a Tower Club BBQ
that took place in July 2012.
How About Lamb on the Grill ? One of the biggest secrets of great grilling is in the meat selection. This is particularly important when it comes to lamb. Knowing what you are getting is vital to getting the meat you want. While lamb might not be a one of the meats think about grilling, no other meat benefits more from the fire like lamb.
Lamb on the Grill Recipes
More About Lamb >Steaks – A Few Steak Ideas from About.com:
Tri-Tip SteakThe tri-tip roast or steak (also called a triangle roast) is the 1 1/2
to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only
does it have a rich flavor, but also tends to be lower in fat than most
other cuts. Of course, this means that it can dry out faster, but with a
good marinade you really can’t go wrong with this cut.
Full article >
The Flat Iron Steak – A nearly perfect steak for the grill, The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed. This steak has a deep, rich flavor which makes it perfect not only on its own, but also as meat for many dishes. Full Article
Chuck Steaks on the Grill – Selecting a Chuck Steak: There are several great chuck steaks, but
you need to know which is which to get the best one, and the best deal. Talk to us if there is any question. Frequently, retailers label steaks with
nonstandard names. The price of a steak (per pound) is going to be determined
largely by the quality of the cut so the better the steak the more you pay.
Also remember that the more you grill a steak the
tougher it will be so try to stay at medium or medium rare to get
the tenderness of a great steak.
Eye Steak: This steak is cut from right next to the rib eye steak. It
is the best, in my opinion, of the chuck steaks and a great deal when
compared to the rib eye. This is a perfect steak for grilling and can go
from the package to the grill with just a little salt and pepper.
Top Blade: Also known as the Flat Iron Steak,
this is a perfect steak for the grill. The characteristic marbling gives
this steak plenty of flavor. It is also a tender steak.
Center or Ranch Steak is a thin, tender. It generally has less fat
than other chuck steaks so the flavor might be a little light. I suggest
brushing this steak with olive oil, sprinkling with salt and pepper, and
adding some basic herbs like oregano to bring out the flavor a little
more. This is a thinner steak so watch it closely to prevent overcooking
Petite Tender or Mock Tender Steak comes from point of the chuck
primal next to the Top Blade. While generally a flavorful little steak,
this cut definitely needs a good marinade if
you intend to grill it.
Steak is cut from next to the Chuck Eye Steak but lacks the tenderness
of the chuck eye. This steak needs to be marinated before you cook it to
get it tender. While still a flavorful cut of meat this isn’t one of the
best steaks for the grill.
Steak: Like the Chuck Steak this is a tougher cut of meat and should
be marinated before grilling. This steak is better used when you plan to
cut up the meat for dishes like fajitas.
Full article >
Almost forgot: Barbeque Ribs Recipe
Meat Packages Provide Bulk Savings
Enjoy high quality with lower costs with our options for meat packages. View
our web page for more information Meat
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and specials as well as some local news. click on the banner below and say hi.
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Wishing you a great Spring
season from all of us at Long’s Meat Market
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