Tune in to June

Welcome to The Butcher’s Blog
June 2014
A Meat Poem for Father’s Day
The Memorial Day weekend has just passed
and Summer will be here soon at last
Our grills are fired up with briquettes and mesquite
On Father’s Day, we plan to grill steaks and eat
As a tradition that pales to Mother’s Day
It is what it is, what more can we say?
A gathering here and there if that’s what is planned
Either way, those steaks will not be bland!
Grass fed and free range makes us rejoice
And Long’s Meat Market is our only choice
So goes a meat poem for Father’s Day here
In Eugene Oregon – and don’t forget the beer.  

by David Brown

Parking Lot Barbecue
is Here Again

Every year at this time we have a tradition of firing up a barbecue in our parking lot on Saturdays between 11am and 3pm. Hot dogs and burgers are common as well as tri-tip sandwiches, bratwurst and chicken.

Try a Coffee Rub for Those Steaks 

This recipe is from the book The New Sonoma Diet and can be used with any steak. However, for the leaner beef cuts they recommend for extra lean top round, eye round, top sirloin, and beef flank steak.
Ingredients are 1/4 cup chili powder, 1/4 cup fresh, finely ground coffee, 2 TBLS Spanish paprika, 2 TBLS brown sugar, 1 TBLS  ground coriander, 
 1/2 Tspn cinnamoon, 1 TBLS salt, 1 TBLS ground pepper, 1/4 tsp cayenne
combine all ingredients in a bowl. Season meat with salt and pepper. Spinkle 2 TBLS rub evenly on 1 Lb of meat. Let sit for 30 min prior to cooking.
Sprinkle meat with 1/2 – 1 TBLS of oil before grilling
Relax, and savor every bite :)
Grilled Lamb with salsa Verde

Something New for the Barbeque?

Here’s one recipe for each of our four major meats:
Beef – Herb Marinated Flank Steak
Chicken – Grilled Deviled Chickens Under Brick
Pork – Porchetta Style Grilled Pork Loin
Lamb – Grilled Lamb Salsa Verde

The Best Deli in Eugene? Yes.
The Deli at Long’s Meat Market keeps adding new items. In case you haven’t heard, here is some standard fare along with things you may not have heard about yet. 

Besides the fact that Long’s Meat Market deli is in the same store, conveniently next to our fresh meat counter, there have been many new additions to what is offered here, causing it to be a strong contender for the best deli in Eugene (of course this is the opinion of this blog writer).

The first thing that you may notice is the ambiance, which is vintage, colorful, and diverse. Next you may notice a smiling person behind the counter, such as Dani, our new employee, or Dave, an expert in cheese and wine pairings as well as all other deli offerings.  

There are three separate displays of cheeses, local and imported, and three separate shelves of white and red wines. Two glass door refrigerated displays hold various deli items such as bottled beers, salamis, condiments and lemons.

Above the counter you may see two eraser boards with handwritten specials. There is a “Panini Made to Order” board with five suggested types of sandwiches using the best quality ingredients of meats and cheeses.  Then you may see the “Beer on Tap” white board with handwritten brands such as 10 Barrel Red Ale, Breakside IPA, Kiwanda Pale Ale, and Kombucha Mama, all on tap. Pints, Growlers, and house wine by the glass are listed. 
Can you sit down and eat here? Yes, as long as there are open tables. Since this might be one of the “best kept deli secrets” in Eugene right now you will probably find one of our tables in the Deli waiting for you to sit down and enjoy. 
Cozy, quiet, and surrounded by vintage vibes, balsamic vinegars, colorful cheese packaging, and delicious food, it might just be one of your best deli dining experiences. 
Attention Foodies and Everyone Else !
The Best Inexpensive Steak for the Grill? 

According to 
J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats and weekly columnist of The Food Lab, it could very well be the lean Tri-Tip Steak.

Wishing you all a fun and safe month of June and Father’s Day,
from all of us at Long’s Meat Market