We are HIRING!!!!!
In order for a small family business to keep going I am in need of a few young people to learn our craft. Meat cutting is a skilled trade I am willing to teach. If you or someone you know would like to learn this trade please send them to Quality Cut Meats. I need people in good physical health and preferably 30 years old or under. Pay is based on skill level and tasks learned. What money you have the potential to earn is based on the product coming in and going out of our plant.
Please come into Quality Cut Meats to apply and do an interview.
In order for a small family business to keep going I am in need of a few young people to learn our craft. Meat cutting is a skilled trade I am willing to teach. If you or someone you know would like to learn this trade please send them to Quality Cut Meats. I need people in good physical health and preferably 30 years old or under. Pay is based on skill level and tasks learned. What money you have the potential to earn is based on the product coming in and going out of our plant.
Please come into Quality Cut Meats to apply and do an interview.
Christmas Gifts
Thinking about the holidays and what you want to get for the people in your life. Whether that is family or employees, we have the gift everyone loves, meat.
We will create a meat box in your price range and to your taste. We understand that some people like mild and others like spicy, we have a range of products for both types of people. All we need is a price range and how many boxes you need. Please call early!! We would need to have your order by the end of November.
Thinking about the holidays and what you want to get for the people in your life. Whether that is family or employees, we have the gift everyone loves, meat.
We will create a meat box in your price range and to your taste. We understand that some people like mild and others like spicy, we have a range of products for both types of people. All we need is a price range and how many boxes you need. Please call early!! We would need to have your order by the end of November.
Looking to try a new recipe? Don't want turkey or ham for thanksgiving or Christmas. Well, we have the recipe for you. This one is a family favorite, that came from the food network by Aida Mollenkamp. The table is real quiet when we are eating this lovely dish. If you want to mix it up, you can even use Buffalo Short Ribs (we get ours from Lakeview Buffalo Farm) We hope that you will enjoy it as well.
Ingredients:
1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1 -inch piece ginger, sliced
1 small Serrano or Thai bird Chile, or jalapeño pepper, halved
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy bottomed , shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and child and cook just unit fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook. turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky about 30 more minutes.
Enjoy!! Happy Holidays everyone!
Ingredients:
1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1 -inch piece ginger, sliced
1 small Serrano or Thai bird Chile, or jalapeño pepper, halved
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy bottomed , shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and child and cook just unit fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook. turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky about 30 more minutes.
Enjoy!! Happy Holidays everyone!
Hello Everyone, I know that when we first created the website that it was said we would be posting recipes. We asked on our Facebook page on what everyone would like to see, and a lot of people said tenderloin. With that, I am happy to say this will be our first recipe. I would like to state before I put up the recipe, that our family actually just wraps the tenderloin with bacon and throws it on the grill. We season to taste with salt, pepper, and garlic powder. We cook our tenderloin to medium rare which is 130-135 degrees F. I would also like to state that tenderloin is a drier piece of meat so just be careful when cooking it. Now to the recipe.
This recipe and picture were found at: https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-french-onion-au-jus/
Prep time: 15 minutes, Cook time: 1 hour, Servings: 6 servings
Ingredients:
1 (4-5 pound) whole beef tenderloin
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1/4 cup peppercorns crushed or fresh black pepper (she used pink peppercorns)
Kosher salt (does not say how much)
2 tablespoons butter
French Onion Au Jus
4 large sweet onions, thinly sliced
6 tablespoons butter
1 1/2 cups red wine
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
Instructions
1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.
2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.
3. Arrange the onions in a large, oven safe skillet. Place the beef over the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.
6. Slice the beef and serve with the French Onion Au Jus.
This recipe and picture were found at: https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-french-onion-au-jus/
Prep time: 15 minutes, Cook time: 1 hour, Servings: 6 servings
Ingredients:
1 (4-5 pound) whole beef tenderloin
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1/4 cup peppercorns crushed or fresh black pepper (she used pink peppercorns)
Kosher salt (does not say how much)
2 tablespoons butter
French Onion Au Jus
4 large sweet onions, thinly sliced
6 tablespoons butter
1 1/2 cups red wine
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
Instructions
1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.
2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.
3. Arrange the onions in a large, oven safe skillet. Place the beef over the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.
6. Slice the beef and serve with the French Onion Au Jus.
Welcome to our new website!
This will be the page that we will keep everyone up to date on what is happening around the butcher shop. We will also be posting recipes here. We are thinking about doing a recipe every month, but if you would like more than one a month, please send us a Facebook message. With that being said, we hope this will help answer everyone's questions and keep everyone informed.
This will be the page that we will keep everyone up to date on what is happening around the butcher shop. We will also be posting recipes here. We are thinking about doing a recipe every month, but if you would like more than one a month, please send us a Facebook message. With that being said, we hope this will help answer everyone's questions and keep everyone informed.