Saturday, August 1, 2015

August in Eugene

Welcome to The Butcher's Blog

Enjoy August in Eugene with cool mornings and walks at first light. 
Road trips down to the coast, a Cuthbert concert at night
Saturday market's fresh produce,
river sports, and cold brew

Then at the end of the day,  firing up the barbecue
It's August in Eugene, and the warm sun is a treat

at Long's Meat Market, enjoy our high quality meat

'Tis the Season to Be Grilling

 Its still "high season" for grilling, and here's a list of the best steak ideas for barbecue.

Filet Mignon - a rare treat, and worth the extra price for that special occasion. Very lean, so consider wrapping with bacon for that extra flavor.

Strip Steak - a popular choice. Tender and well marbled with a rich flavor. Try a center cut New York strip.

Porterhouse and T-Bone - This cut is from the rear loin and and is a combination of a New York steak and filet mignon connected by that T-shaped bone. The T-bone steak is a smaller version of the porterhouse, cut from the front of the short loin.  Nice combo for a summer grill. 

Rib Steak aka Rib Eye -    thick, tender, juicy, and well marbled. The rib eye steak is a popular choice for a healthy sized meal. Tip - start searing over high direct heat for the char, then finish over medium or indirect heat to keep that reddish-pink inside

Flat Iron - well marbled and a second only in tenderness to filet mignon. Makes for great grilling with or without marinade. 

Flank Steak - a leaner cut recommended by some diets such as the Sonoma Diet. Not as tender but can be those tougher meat fibers can be shortened by slicing it paper thin on a diagonal across the grain before serving. Try a coffee rub marinade rubbed into diagonal cuts before grilling for a different taste experience.   

Skirt Steak - used for fajitas, but also good for grilling. Has a rich beefy flavor and a satisfying chew. Good with marinades. 

Hanger Steak -   According to tradition, butcher's kept the hanger steak cuts for their own use. We broke tradition a long time ago. They go fast so show up early in the day for better results. The hanger steak "hangs" near the kidney, and is a bit thicker, tougher, and more fibrous than a skirt steak. But it still has great taste, needs high heat to cook quickly, and is best sliced across the grain. 

Coffee Steak Rub Recipe

 Have you ever tried a coffee steak rub? Check out the video recipe of this spice rub on "The Chew" show on ABC. View video >


Meat Packages Offer Bulk Discount

Choose your own combo with three packages or order in bulk and save money. We are now offering special prices for meat packages, whole or half carcass, and natural luau hogs. Call ahead to place an order or ask questions. There is a one week lead time needed for whole hogs to assure sizing. All of our prices include cutting and wrapping. Three packages with lots of choices in each one.
To order: (541) 344-3172 or email us at info at longsmeatmarket.com.


Some photos from our store in Eugene:

Alexi Pappas Enjoys BBQ Tri-tip Burger 
Mike Wooley Cutting on the Block


Award Winning Rogue River Blue Cheese in The Deli







Be Greeted with a Smile in Our Deli





  1. Wishing you all a safe a fun month of August !
  2. From all of us at Long's Meat Market

Wednesday, July 1, 2015

The Butcher's Blog - July 2015

Welcome!

Summer kicks in with lots of fun events in Eugene including the 4th of July, Bach Festival, Oregon Country FairArt and the Vineyard, and Eugene festival.  to name a few.

Wishing you a safe and fun 4th of July!

In the month of July we celebrate
Things that make this country great
It’s a barbecue tradition that also is fun
As we cook our favorite meats in the sun


About Carlton Farms, Oregon

Have you ever had bacon that has been dry cured the old fashioned way? How about leaner and healthier pork for the modern diet? Take a closer look at what's been happening with pork over the years. Today, our job is a little bit easier.

Butchers no longer need to"trim the fat" from their pork. Locally raised hogs are leaner, meeting the health-conscious needs for quality pork with less fat. Today's pig yields a pork loin with 77% less fat - and 53% fewer calories! And at Long's Meat Market, we have the best cuts in town. We provide savory pork products from two top Oregon suppliers:
Carlton Farms & Tails and Trotters
 
Carlton Farms, an Oregon based pork producer, is known for their high quality handcrafted meats. Need ribs for the grill? Check out our fresh cuts at the meat counter. Ask our butchers if you need a special cut or wrapping.

from their website:
"At Carlton Farms, we are committed to producing only the freshest and finest handcrafted natural meats. To achieve that, we believe in working with a select team of handpicked local and national growers who raise animals to our exacting standards. We also believe in the importance of running a clean, efficient, and humane facility that consistently meets or exceeds USDA standards. And we believe in a thoughtful, handcrafted approach that doesn't rely on artificial flavors, colors, or chemicals."


 For the Grill -
Meat Packages to Stretch Your Budget


Choose your own combo with three packages or order in bulk and save money. We are now offering special prices for meat packages, whole or half carcass, and natural luau hogs. Call ahead to place an order or to ask questions. There is a one week lead time needed for whole hogs to assure sizing. All of our prices include cutting and wrapping. To order: (541) 344-3172 or email us at info@longsmeatmarket.com. Ask about custom package orders.

View Our Three Packages and Flexible Choices for Each on Our Website >

  

Yes, We Carry Exotic Meats

Discover new tastes of 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. Usually,  most of these meats are in our freezer near the meat counter. Call or email us to check and see if we have what you want in stock.

 It's hot. It's sizzling! The Summer Barbecue tradition continues every Saturday (closed 4th of July) until Labor Day weekend. Enjoy burgers, hot dogs, chicken and specials with our healthy meats. Saturdays 11am-3pm




Wishing you a safe and fun July
From all of us at Long’s Meat Market



Tuesday, June 9, 2015

Stay Tuned in June


Welcome to The Butcher’s Blog

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.

Red Meat and Me
Thoughts on beef by a professional runner
by Alexi Pappas

For a professional athlete, fuel and recovery is just as important as training. I run over 100 miles each week, training intensely to be one of the best 10,000 meter runners in the world. I’m focused on training to the fullest of my ability and I’m committed to putting myself into this dream 100 percent. Each week, I’m also just as committed to properly fueling so that I can not only survive this intense training but actually become stronger. What I put in my body is extremely important to me and integral to my goals.

I eat red meat at least two to three times per week, and I always eat red meat two nights before a big race—iron and protein are the building blocks for an endurance athlete’s body. At this level of training, I can actually feel the food that I eat interacting with my body. When I go to sleep after eating a good grass-fed steak from Long’s, I can truly feel my muscles recovering and growing stronger.I can also feel the difference between the quality of meats that I eat. The difference in vitamin and micro nutrient content of grass-fed beef versus grain-fed is significant—just like the difference between an 80 and an 100 mile week, or the difference between making an Olympic team or coming up just short. My body can really sense the difference between the local grass-fed beef I get at Long’s and other types of beef.

You don’t need to be a professional athlete for your body to enjoy the benefits of eating higher quality food. Even when I stop running professionally, I know I’ll still be coming to Long’s for my grass-fed beef! 


-Alexi Pappas  - Oregon Track Club Elite Official Runner of Long's Meat Market Eugene, Oregon
 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?You Decide.
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.

Long's Deli - Location - Very Close
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, including local craft beers on tap, kombucha on tap, more domestic and imported wines and cheeses, specialty meats including Knee Deep Beef Jerky.


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 or Dave, an expert in cheese and wine pairings as well as all other deli offerings.  A new room with TV has been added with additional seating. Sandwiches can be custom made to order. We also make  delicious Panini sandwiches with Boar's Head meats.

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.

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






Friday, May 1, 2015

The Merry Month of May



Welcome to The Butcher's Blog -
May 2015
(to see June 2015 click here >)


Now we are in the month of May
with Cinco de Mayo and Mothers Day
and Memorial Day is on the 25th
a Barbeque Tradition that is not a myth


We have Cinco de Mayo on the 5th, (Carne Asada here)  then the Wildflower and Music Festival at the Mt Pisgah Arboretum on the 17th.

 
Then let's not forget Memorial Day on the 31st. Memorial Day weekend may be the unofficial kickoff for the start of the outdoor barbecue season, so we have added a link to few recipe ideas below to help you plan ahead for that special weekend.

Mother's Day
However, the most important day is on the 12th - Mother's Day - and this day is definitely sacred. Usually no cooking is done by the mother of the household. In this newsletter, we have some meat recipe ideas for you to use or pass to those who can if you are a mother. A quick reminder that we have fresh cuts daily and will cut to order.

Mother's Day is a sacred time
To celebrate a special rhyme
Of love and gratitude we share
For our mothers here and everywhere


Memorial Day Weekend - A Barbeque Tradition -
Fresh Cut Steaks Daily at Our Counter

We carry steaks from two ranchers: Knee Deep Cattle Company, 100% grass fed and finished, local rancher, and R&R Ranch - grass fed and grain finished. All cuts available, including Filet Mignon, New York, T-Bone, Top Round, Hangers, Rib Roast, Prime Rib. 



We searched not quite far and wide and came up with some top rated meat recipes for Mothers Day, and it all depends on what you think or know she will love besides the fact that you prepared and cooked it. 5 star recipes : including three videos showing preparation !

Chinese Chicken Salad III

Easy Chicken Marsala Video

Beef Wellington Video

Roast Beef Tenderloin Video 


More Recipes!
Memorial Day Barbeque and Grilling

Try this link for a list of barbecue and grilling recipes for the Memorial Day weekend!
Recipes


Meat Packages Offer Choices and Discounts

Our three meat packages – Gold, Silver, and Bronze -  have different pricing and choices for you to build your own preferences into a custom combination that works best for your tastes. Check out our Meat Package web page to view the options available and enjoy saving some dollars.
Meat Packages Web Page


Wishing you all a Merry Month of May,
from all of us at Long's Meat Market


Wednesday, April 1, 2015

Roses are Red but Can be Pink

Roses are red but can be pink
Easter will be here soon in a blink
The choice of ham or lamb may make you think
Can I order online? Yes, here's the link:
http://www.LongsMeatMarket.com/Easter

Welcome to  April and the Spring issue of The Butcher's Blog, celebrating our sixth year of publishing monthly news, and having fun doing it.

  We wish you a Happy Easter and Passover.

Read on - nice videos below !
Our deadline for reserving Easter meats is tomorrow, April 2nd, 6pm. However, we will still accept orders on a first come first serve basis. Last day to pickup is Saturday, April 4th.  
Easter Meats Order Page -

What's New?
Every day we cut and chop fresh beef, lamb, pork, and chicken, to fill our counter with the freshest meats in town. No need to wrap, these fresh cuts are right off of the butcher's blocks that you see behind the counter. So every day we have new cuts, and delicious grass fed and free range meat products. Our deli has been expanded - with a new dining room with TV- and we now offer Oregon brews and Kombucha on tap, with your choice of glasses and/or growlers. Sandwiches include Panini, Boar's Head, custom made to order, tri-tip, and more. The deli also offers a selection of local and imported wines and cheeses.


Video - Anderson's Ranch - Oregon Lamb

 Anderson's Ranch has been our main supplier of free range, grass fed lamb for years, and this video provides a closer look at the local ranch in Brownsville, and the 5th generation ranchers, Reed and Robyn Anderson. Last year they built their own processing plant, Kalapooia Grass Fed Processing LLC, to ensure that they control every step of the process, using humane methods recommended by Temple Grandin.


Video - Knee Deep Cattle Company
Knee Deep Cattle Company raises grass fed, and grass finished, free range cattle here in the Willamette Valley. This video allows you to meet the ranchers, and learn more about one of our local sources for fresh beef products.





Have a Good Friday and holiday weekend !
Wishing you all an awesome Spring season !
from all of us at Long's Meat Market
www.LongsMeatMarket.com
www.Facebook/LongsMeatMarket


Wednesday, March 4, 2015

The Butcher’s Blog – March 2015


Welcome to The Butcher’s Blog !


It’s March already and Spring officially starts this month.

The featured date of the month is St Patrick’s Day, and we have a “Long’s tradition” of preparing and selling our famous corned beef and beef brisket.



We brine our own beef for three weeks and use mainly R&R rounds that are leaner than brisket but will also have some brisket corned beef available while it lasts. To be safe you need to order early to make sure that you have the meat that you want secured here, as it is a popular item.
info@longsmeatmarket.com or 541-344-3172

Irish Lamb Stew and Recipes (we carry grass fed Oregon Lamb for recipes)
 "Irish stew, "ballymaloe"  as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. Often, lamb or mutton neck bones, shanks, and other trimmings were the only basis for the stock. Yet, these would-be discards still held enough flavor after a long simmering process to do justice to a hearty bowl of stew. Modern recipes may add Guinness stout to the mix for additional taste."  About.com Irish Stew History)  As you may know, we have year round free range lamb available from Anderson's ranches, raised locally in Brownsville.
View a number of Irish Stew Recipes for Ideas  including Traditional Irish Stew 

Tweets for Meats
Our Twitter account, titled "Tweets for Meats" has sporadic, random, unplanned, tweets that related to recipes, a new blog, events, or other news from our store. If you want to follow us, we need to approve it to avoid spam. Thanks for your patience! Link: Tweets for Meats


Our Facebook Page
Lots of activity on our Facebook page. It's all about you. Tell us what you like, and let us keep you posted for events, news, and specials.
Long's Facebook Page


Coming Soon ! Easter – April 5
Easter Ham or Lamb ?
Both of these meats are in demand for Easter and we suggest that you order early by mid month to secure your preference for quantity and quality. Our hams and lamb are the best available for free range, hormone free, and delicious in taste. We actually also sell locally grown eggs in case you want to make us your one stop Easter shoppe! Here at Long’s we offer our own in house spiral cut and honey glaze ham on a pre-order basis (we run out of these fast – pre-order is best to make sure that you have one ready.) We also offer the leg of lamb, and rack of lamb, and our lamb crown roasts are starting to get popular.

Ukranian Hand Painted Easter Eggs- A pysanka (Ukrainian: писанка, plural: pysanky)
is a Ukrainian Easter egg, decorated using a wax-resist (batik) method. The word comes from the verb pysaty, "to write", as the designs are not painted on, but written with beeswax. The word pysanka refers specifically to an egg decorated with traditional Ukrainian folk designs, and is not a generic term for any egg decorated using wax resist.

From all of us at Long's Meat Market,
Have a great March and Spring season !

Wednesday, February 4, 2015

Valentine's Day and Filet Mignon Month

Welcome to The Butcher's Blog - February 2015
 We're going to start with a poem that we will be posting on Facebook....
then we will discuss grass fed meats and athletes, filet mignon, diets, meat packages and more!

A Filet Mignon Valentine Poem
Valentine's Day and Filet Mignon, so what?
Because there's romance in those tenderloin cuts
Read about it In The Butcher's Blog, our monthly news
as grass fed meats are cut daily by our crew

So thinking of dining in and cooking it for her or him?
Served with a glass of wine to the brim?
Maybe add a rose to the plate, for some color and fun.
It might be a unique memory for 2015, or more than one.
courtesy of Long's Meat Market, Eugene, Oregon


Grass Fed Beef and Athletes

Alexi Pappas just won the fastest heat of the 3k at the University of Washington Invite last Saturday (1/31), running a 5 second personal best of 9:02.

"What do you think fueled her for the pre-race dinner before her big win?"
Her meal prior to the competition included grass fed meat from Long's Meat Market.
From Alexi Pappas:
"For a professional runner, nutrition and recovery is just as important as training itself. The support from Long's Meat Market helps sustain me as a runner and their incredible steaks, liver, and chicken fuel me in making the jump to the next level chasing the Olympic dream. I eat red meat 3 times per week! Since moving to Eugene and finding my favorite meat market, I've also loved getting to know Mike and the butchers at Long's. I feel their positive energy the moment I walk through the door and I am honored to be the official runner of Long's Meat Market. "



What Really is Filet Mignon? 

Filet mignon
(French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the smaller end of the tenderloin, of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet.

When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts from the small forward end are considered to be filet mignon.

The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer provides no more than 500 grams of filet mignon. Because the muscle is not weight bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce. (from wikipedia)

More Diets are Recommending Grass Fed Meats

More diets are recommending grass fed meats as part of their menus due to the increased demand and knowledge of better nutritional benefits.

The BulletProof Diet, one of the many out there in Diet Book land, has an interesting approach to dieting.
The Bulletproof Diet  recommends grass fed beef and lamb and describes why on pages 48-49. 

"Organic grass fed meat provides more nutrients and fewer toxins than grain-fed or conventional meat, with more anti-oxidants, omega 3's, trace minerals, and vitamins than any other food....
In 2006, a study measured the fatty acid composition of meat from three categories - one from cattle that were fed grain for just 80 days before slaughter, one from animals fed "by -product feed stuff" that contained a mixture of grains and cottonseed/protein mix, and one that was exclusively grass fed. The grass fed cows had more healthy omega 3's and more conjugated linoleic acid (CLA), which is a type of naturally occurring trans fatty acid that improves brain function, causes weight loss, and reduces your risk of cancer."

Meat Packages Just Got Better ! 

Even though meat prices have gone up, we have adjusted our meat package pricing to help save you some $$$.

Check out our Meat Packages web page, or view the graphic below, and the options of combining different cuts  under three different prices plans.

Call in orders or email us and allow a day or two for preparation.  541-344-5172
email :  info at longsmeatmarket.com
Wishing you a great month of February,
From all of us at Long's Meat Market