We hope to see you in our
store this month. Please bring us a note, anonymous or signed of how we can
improve our service, what you like about us, other suggestions, recipe ideas
for The Butcher’s Blog, and / or your favorite meats. We enjoy your feedback!
September Events – Go Ducks!
Every Wednesday 4-6pm – Rotisserie Chicken (you can also order these ahead of time
Every Friday – 4-6pm – Free Wine Tasting
If you are on Facebook please like our page so we can keep you posted on any
changes or news such as free drawing to win steaks or remind you of special
events here since this newsletter only comes out monthly.
Hosting a Ducks party? How about Wild Boar Enchiladas?
unusual meats for your own enjoyment, nutritional benefits, or for something
different at your next dinner party. Meats such as buffalo, venison, and rabbit
are already popular in Oregon and most of our exotic meats are raised here in
Oregon. Other unusual meats such as ostrich, emu, veal, seasonal venison and
elk, Guinea Foul, quail, and poussin are becoming better known as they are
being purchased with increasing frequency from our new freezer at our Eugene
store. Muscovy Duck is usually
fresh in our poultry section.
Fermín Ibérico de Bellota Pork is a world-class food
product—some consider it to be one of the four must-have items that transcend
cuisine, along with foie gras, caviar and truffles. We are proud have a
supplier who is the leading distributor of uncured Fermín in the Pacific
Northwest, as well as carrying the cured line upon which the Fermín reputation
Salamanca region in Spain. Fermín goes even further than its
competitors—by guaranteeing that every pig they raise is genetically 100%
Ibérico. This ensures the authenticity of their end-product and the
flavor that comes with it. Fermín pork is a deep shade of red in
color—nearing the color of beef. The fat that builds during the fattening
period, or montañera, creates the most tender and tastiest cuts possible.
chef. Because of the genetics of the Ibérico breed and the artisanal
process in the Fermín cutting room we are able to offer rare cuts that don’t
exist within the United States. Furthermore, because each pig is
individually tested for trichinosis, chefs can use raw and semi-raw
applications with this special pork.
and iron, while lower in fat, fatty acids and cholesterol than many other kinds
of meat. For this reason Emu has been a super food for athletes for
years. The lean nature of emu makes cooking it a challenge—albeit one that
any home chef or professional chef is up to as long as they understand that it
is best prepared at medium-rare
the delicious flavor. We consider it a lovely blend of duck and
beef. Emu has the richness of red-meat with the health benefits of a
poultry product. The Premium Loin cuts are tasty with a quick grilling and
the round cut is better slow-cooked at a low heat in the oven with a tasty
braising liquid. Emu readily takes to whatever flavor or cuisine you
prefer—we like it medium rare, and rested, with a huckleberry and pepper sauce!
Elk – September-October
One of the highlights of our busy autumn season is the arrival of Roosevelt
elk. These animals are the biggest elk on the continent of North America.
The males are just under 1000 lbs and have been known to grow as big as
1,300 lbs in the Alaskan wild. They are raised free range on Western
Oregon farms, where they can freely roam the hills and streams that dominate
our landscape. This peaceful life, along with the natural terrain they
are used to, make Roosevelt one of the richest, yet leanest proteins we offer.
It is a highly sought after animal, so be sure to call us in advance and
reserve an order based on availability.
raised for its rich meat in Southern Hemisphere countries like Austrailia and
New Zealand. Ostrich contains 90% less fat than beef, yet it retains the
succulent, red-meat flavor that diners love. Ostrich also shrinks less
than other types of red-meat which makes it ideal for controlling food cost,
and the perfect meat for hamburgers and steaks.
Due to the limited
availability or seasonality of some of these meats, we encourage you to order
about a week in advance. We have provided a few
links below from our vendor, Nicky USA for a number of recipes including
nutritional information that will add a special gourmet touch to any meal.
Wild Boar Enchiladas with Black Bean Salsa and Lime Cream
Oregon Buffalo Stew
Ostrich Meatballs and Spaghetti
Partridge Braised in a Madeira Mushroom Cream Sauce
Roasted Stuffed Oregon Quail
Rabbit with Asparagus and Morels in a Sherry Cream Sauce
Rabbit with Prosciutto, Tomatoes & Tarragon in a Dijon Wine Sauce
Stuffed Rabbit Hindquarters
Grilled Marinated Squab
Hazel Dusted Venison Medallion (with a dried cherry port sauce)
New Web Site Launching this Month – Redesigned and Ready
for Your Next Visit
We have redesigned our web site it to be
colorful, informative, and visually engaging. Logion Web Design of Eugene
planned and redesigned our site that they had done originally in 2005. We also
had a local photographer – Sketch Ditty – involved that was able to capture some great
shots of our fresh meat, deli cheeses, and store. The web pages so
far include the home page, meats page, beef, pork, lamb, and chicken page.
Other pages include The Deli, Our Legacy, and of course, Contact Us.
Yes, we actually have a Twitter account although it has not been as active as
our Facebook page. This month we are planning to tweet information about our
local events and exotic meats.
Long’s Meat Market
submitted by webmaster David Brown
Logion Web Design – Eugene, OR