The holiday season is already here
And we are all very busy this time of year
We hope you enjoy these days with lots of good cheer
and we also wish you the best for the New Year!
Of course the most popular meats could be prime rib and turkey
But in between don’t forget about our steaks and beef jerky
Or how about some Oregon Buffalo stew?
With onions, fresh garlic and Ninkasi brew?
Don’t forget the mistletoe, holly, and egg nog
(and a free email subscription to The Butcher’s Blog!)
Reflections of November
In the News: our free range lamb vendor was featured in Capital Press :Mike Wooley, owner of Long’s Meat Market, was quoted in this Anderson Farms article. full story:
Western Innovator – Direct Marketing Delievers Profits
Holiday Meats
We do spiral sliced hams in the store with our own honey glaze, and also have an old fashion style bone-in smoked ham. Prime Rib is also a big item as we dry age them and cut to order. Free range turkeys are still available and can be smoked. Ever heard of a “Crown Roast”? Very popular here during the holidays, crown roasts are a rack of lamb or pork that is made circular for your holiday presentation and trimmings. Call ahead on these also! It’s always better to order everything in advance this season if possible. We also accept spontaneous purchases at our friendly customer service counter. 🙂
Free Wine Tasting Every Friday 4pm – 6pm
– with Kaila Rose Nicholl, our wine buyer. Tasting includes wine and cheese. Reds and whites are presented, both local and imported. Which wines are best for the holidays? Stop by and ask Kaila while tasting.
Like that one that you just tasted? You can open a bottle, sit at a table and get 10% off. And don’t forget our amazing cheese selection in The Deli. We have a good sampling of Oregon creameries and cheesemakers including Rogue, Juniper Grove, River’s Edge, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.
Limited Seating Event – December 15TH – You are Invited
PRIME TIME with KEITH ELLIS, MIKE WOOLEY
of LONG’S MEATS AND KNEE DEEP RANCH
Grass-fed Prime Rib will be the star of this class, presented by Mike, Alvina and Cooks, Pots, and Tabletops’s Chef Keith Ellis ! Knee Deep Ranch is in operation in Coburg, and other nearby ranches. Come learn about the fabulous Grass-Fed beef that they raise ! As we go into the Holiday season, many of our students look for tried and true methods of cooking the classic roasting dishes, as well as innovative side dishes to compliment marvelous meat ! Menu: Prosciutto Wrapped Gulf Shrimp with Red Pepper Romesco, Grass-Fed Prime Rib with Spanish Rosemary Salt Rub, Roasted Fennel and Onion with Pancetta, and Roasted Pears with Chocolate and Ricotta – Time: 6 – 8:30 PM – Cost: $75.00 – Registration information.
Welcome Tom and Johnny’s Burgers!
Tom and Johnny’s is the newest burger joint in Springfield. With gourmet burgers using our fresh ground free range beef exclusively, they are awesome! They also have fries, chicken wings, a salad bar and other assorted treats. Tom and Johnny’s has a very active Facebook page. Check out their page and the recent post with photo of their 2lb “heart attack burger”! Go to Tom and Johnny’s @ Facebook
Our fan list and insights are growing fast. We post updates on wine tastings, specials, certain featured meat products, events, and more ….check out our new “fan page”, links, and “the wall”.
Visit our Facebook page >
Finally, thank you all for a great year. We appreciate your business and strive to be your choice for high quality meats here in Eugene. We look forward to another year of providing friendly service at the counter, helping you with your menu planning, seeing your smiles at our wine tastings and in our deli, and sending you this Butcher’s Blog every month by email or RSS. Subscribe to The Butchers Blog.Holiday Cheers
From all of us at Long’s
Eugene, OR 97405
Phone: (541) 344-3172
