Running into October

Greetings and thanks for visiting The Butcher’s Blog, our monthly newsletter.  October is indeed a cool month for meats, and we are in full gear at the meat counter Monday through Saturday 8am-6pm. In this issue, we have a great endorsement from one of Oregon’s (and the world’s) notable track runners, Alexi Pappas , and what she says about our meats. Our Ducks Tailgate contest is still going strong with a recent winner, details below. This month’s recipes includes some top rated Greek meat dishes, which can add some unique tastes to your Fall menu at home.  “ We are watching the turkeys grow and getting ideas for sizes for next month”
 –  Mike Wooley, owner.

We are the official “meat sponsor” for top track runner Alexi Pappas – recently placed third in Providence RI in a 5k road run (her first) just behind the world record holder. From ESPN sports: ” She capped off her senior year with a third-place finish at NCAAs and a laudable performance at the Olympic trials in Eugene, Ore. 

 A few months later, Pappas returned to the Northwest to redshirt at the University of Oregon, where she helped the Ducks clinch the NCAA cross-country and indoor team championships.  Pappas explains, “I’m a runner and a performer-writer-filmmaker. I would like to be taken seriously as both.” Her running career will become all the more serious in the fall, when she begins racing professionally as part of the Oregon Track Club.” (full story )

“About Long’s Meat, I couldn’t speak higher of the product– as a runner,
it’s incredibly important that we refuel properly. For me, there’s no better
meat than Long’s! I can taste and feel the amazing difference in Long’s Meats.
It is definitely my go-to pre-workout and post-workout meal of choice. Before
running my most recent race, where I placed 3rd in the US National 5K Champs in
RI, just seconds behind the US 5k record holder, I made sure to fill up on
Long’s beef! I wouldn’t shop anywhere else. What’s more, the butchers at Long’s are some
of the most positive and joyful people in Eugene and the company stands behind
a local-product focus, which I also love! The energy behind the company is as
incredible as its meats, and I am thrilled to be in a partnership with the
company.” – Alexi

On her Facebook page she writes,  “Announcing my official *meat* sponsor Long’s Meat Market, fueling me to victory one pound of beef at a time!” 

Ducks Tailgate Meat Contest Still Going Strong
We are still giving away a Tailgate Meat Package for every Ducks home game. Entry forms are in our store at the meat counter. You are welcome to enter every time you come in to increase your odds of winning. A recent winner, Patty Gunter , recently took home six pulled pork sandwiches and with a side dish. Enter to win for the next home game at our meat counter.

Like Greek? Try These Meat Recipes for October

                            Gyros Burgers                   Kalamata Pork Tenderloin      Lamb Feta Peppers                   Moussaka

Gyros Burgers
“This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.” — Chef Kenneth (view recipe)
Kalamata Pork Tenderloin
“This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!” (view recipe)  —  COOKINGQUEEN75 

Lamb Feta Peppers
“Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It’s a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.” (view recipe) — Taseia 
“Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.” (view recipe)

Local and Imported Wines Featured
 in Deli

In our Deli, also known as our Wine and Cheese Shoppe, adjacent to the main meat counter, we have added a number of red and white wines to choose from. Ask Dave, our Deli manager what type of wine that you are looking for, and what the good pairings there are with the large selection of cheeses, also in the deli. Enjoy sitting at our tables with a glass of wine and a deli sandwich fresh made to order, including Panini sandwiches made with our own buns.

What are “They” Saying About Our Oregon Lamb?“They say if you win your hardest sell, he will be one of your best customers. It is most certainly the case with Mike Wooley of Long’s Meat Market. Mike has not only been one of our first customers but one of the best and most loyal for us here at Anderson Ranches Oregon Lamb. Mike helped us understand what his customers wanted and he and his staff work hard to make that happen. We pride ourselves on raising the best quality lamb in the world and Long’s has helped us reach that goal. Long’s has been exclusively using our lamb since 1997.” – Reed Anderson, Anderson Ranches, Brownsville, Or

“I just have to write to tell you that Mary and I just had our fourth (but not last) meal from the 1/2 leg of lamb Louise delivered.  Without doubt the finest lamb I have ever eaten in my quite long lifetime. We consider ourselves very lucky to have access to your market.” –    Bill

Who are Tails and Trotters? Tails & Trotters has become well known for their high quality pork and the inclusion of hazelnuts in their feed plan. Their pigs are fed a diverse diet that is specifically formulated to their growth needs. Many of the grains include wheat, barley, triticale, peas and flax. Corn and soybeans are never fed, and their feed grower has 3rd party verification that its feeds are GMO free.

The pigs are never administered antibiotics, hormones, growth stimulants, or animal byproducts in ANY form (pigs that become sick and require medication are removed from our program, treated and sold through conventional channels after the requisite waiting period).
Oregon Hazelnuts – It’s what makes Tails & Trotters pork so special! Traditionally, pigs produced for prosciutto are fed a special “finishing” diet for their last 60-90 days where a large portion of their feed is replaced with acorns. Finishing provides increased flavor to the fat and meat, as well as produces the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production-our main long-term objective. Ask about our pork products from Tails and Trotters.

Tweets for Meats
Follow us on Twitter – @Tweets for Meats 

Eugene in 1927 – from Lane County Historical Society

Back in the Day – 1927 Long’s legacy begins in Eugene in the year 1927, when Ernest “Butch” Long opened shop on Charnelton Street . His son Melvin worked alongside of his father while receiving a bachelor’s degree in business from the U of O. While many businesses found that the Depression took a fatal toll on them, the new business continued to grow. Melvin took leave from the family business from 1942 to 1946 to serve in the Army Air Corp.
At that time, Long’s Meats became part of the Stanley Market, today known as L&L Marketplace. Melvin took on two partners in the business, Marley Sims and Les Hettick, along with three meat cutters as the business grew. Upon Melvin’s retirement in 1968, Sims and Hettick prepared employee Dick Wooley, who began his career for Long’s in 1959, to eventually operate the business after their retirement. His son and current owner, Mike, worked alongside him, much like the beginning of the business back in ’27 with Butch and Melvin. Dick purchased Long’s in 1976 when Sims and Hettick retired. Dick’s retirement in ’96 gave him 37 years of service in the L&L location. Mike Wooley took over the helm as owner/manager, and the rest is history.

We would like to thank the many hundreds of customers who have continued to purchase meats from us throughout the years and for our vendors who have maintained the highest quality standards in their meat products.
From all of us at Long’s Meat Market,
enjoy a happy and healthy October and Fall season.

Long’s Meat Market
81 E. 28th St
South Eugene

Open 8am-6pm Monday-Saturday – – Follow Us on Twitter

webmaster David Brown, Logion Web Design, Eugene