Tuesday, July 1, 2014

Kicking into Summer

Greetings and welcome to The Butcher's Blog - the Official Newsletter for Long's Meat Market.

This month we hope that you have a safe and fun 4th of July weekend and summer. This month in Eugene we have the Bach Festival, The Country Fair, Art and the Vineyard, Saturday market as well as many other local events.

Bring your empty picnic and event baskets and browse our deli for sandwiches, meats, cheeses, wines, craft beer growlers, condiments, and Knee Deep Beef Jerky. Call ahead if you need to order sandwiches or a deli tray for a group. Muffaleta, Panini, custom made to order.
For the Grill We Have Fresh, Free Range Beef, Chicken, Pork, and Lamb, including :

Ground Beefalo instead of buffalo as the consistency has been superior while being grass fed 

Wagyu Ground – also known as KOBE beef – while supplies last
Applewood Bacon-Wrapped Sirloin – delicious bacon wrapped steak for the grill

Long's Meat Market Featured in Register Guard

Making his case for gourmet surprises

Owner of longtime Long’s Meat Market in Eugene tempts foodies with cheeses, wines, Italian sandwiches and exotic meats. Full Story > 

Enjoy Brazilian Meat Recipes for World Cup Parties

Enjoy traditional Brazilian meat recipes as you watch the Quarter Finals starting on the 4th of July approaching the final playoff on July 13th. Go Team USA!
World Cup Schedule

Brazilian Meat Recipes
Paulista Churrasco
Simple but delicious recipe - needs overnight marinating.

A steak recipe with pizzazz! Jazz up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week.

Other 5 Star Summer Meat Recipes
This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustard vinaigrette, and a generous sprinkling of blue cheese.

45th Annual Oregon Country Fair - Veneta July 12-14

The Oregon Country Fair is hard to describe in one sentence but how about a cross between Woodstock and Mardi Gras, where any costume is welcomed, and there is entertainment, crafts, food, and fun. It is a people watching bonanza as the creative diversity of artistic styles of clothing and masks are a sight to behold. The festive atmosphere is always renewed every year. It is a unique event in the U.S., right here near Eugene. 

wishing all of you a fun and safe summer in or away from Eugene,
from all of us at Long's Meat Market
81 E 28th Ave, Eugene, OR 97405
(541) 344-3172
Hours: M-Sat 8am-6pm

Sunday, June 1, 2014

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 Tapwhite 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

Thursday, May 1, 2014

The Merry Month of May

Today, May 1st, Mt Pisgah arboretum is almost in full bloom and we are finally getting into a bit warmer Spring. 

We have Cinco de Mayo on the 5th, then the Wildflower and Music Festival at the Mt Pisgah Arboretum on the 8th. 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 to help you plan ahead for that weekend.

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.

Cinco de Mayo Meat Recipe Ideas

Shredded Beef Chimichangas - 2 lbs of beef chuck roast, trimmed of fat - 
"Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired."
Tacqueria Style Tacos - Carne Asada - 3lbs of flank steak - 
"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."

Over the Top Nachos - 1 lb of ground beef - "These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they're really good! Serve with sour cream, salsa, and guacamole."

Best Mother's Day Meat Recipes

 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 

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

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 

The Deli and Wine Shoppe - A Taste of European Traditions

Enjoy a part of our old fashioned meat store that is becoming better known - our deli has tables for you to visit with a friend, enjoy a glass of wine or beer on tap, and sample some of our distinctive cheeses. 

Rotisserie Wednesday Chickens - Every Wednesday between 4-6pm we have fresh roasted free range chickens available for pickup. You do not need to order in advance, however it is on a first come first serve basis, so if you want a rsvp, you are welcome to call. These are larger than the average size seen in other markets, so don't be surprised. If you want to custom order one of these will will roast one for you anytime. Just give us some advanced notice.

Wines - A growing selection of both imported and domestic wines are represented, and are always looking for new additions. Certain wines go better with meats and we can help you with your matching of meats, cheeses and wine. Ask Dave in the Deli about wine pairings and he will be glad to assist you.

Cheeses - From award winning Rogue River blues to imported and specialty cheeses, we have a large selection and variety for your tastes and preferences. Our prices are very reasonable compared to other gourmet stores.

Beer, Kombucha on Tap and Growlers – We now offer micro brews on tap, Kombucha Mama, and growlers for either.

Sandwiches Made to Order Including Panini – with our large selection of fresh deli meats including Boar’s Head, domestic and imported cheeses, and sauces, we make delicious deli sandwiches at reasonable prices. Enjoy a quite lunch with a friend at one of our tables in the deli with something cool on tap.

Deli Meats - Hams, sausages, pate, smoked and cured selections from the best sources that have a long tradition and following here and in Europe. Boar's Head, Saag, and other specialty meats including free range beef jerky from Knee Deep Cattle Company . Don't miss our amazing New York deli style corned beef.

From all of us at Long's Meat Market,
we wish you a Merry Month of May !

Tuesday, April 1, 2014

April – Spring - Easter, Flowers, and Grass Fed Meats

Mike Wooley showing off some legs of lamb and chops
(Now accepting Ham and Lamb orders for Easter) 
Welcome to April issue of The Butcher's Blog and our first issue in the official season of Spring.

 Even though it is April 1st as we publish this it is no joke that the weather is finally getting better.

This month we may or may not celebrate Easter, but either way, it is a great season to enjoy grass fed lamb.

Hams are also enjoyed at Easter and we are taking orders for your Easter or family plans. What about duck? Duck can also make an excellent meal and we have locally raised free range ducks for sale while they last.

Getting ready to honey glaze a ham 
Easter Ham or Lamb ?
Both of these meats are in demand for Easter and we suggest that you order early 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. Base pricing: $6.98/lb. bone in for lamb leg and $4.49/lb for bone in ham.  

Thanks for the Yelps 
If you are inclined to yelp and want to leave a review, here’s one place to do it.
another is our Facebook page. Thanks for all of your positive feedback!

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.
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

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

Wishing you a great month,

From all of us at Long's Meat Market

Saturday, March 1, 2014

March – Mardi Gras, St Patrick’s Day and Corned Beef !

Welcome to The Butcher’s Blog. This month we are featuring recipes and meats for Mardi Gras, 
and St Patricks Day.  Due to our in-house corned beef being very popular,  we take orders in advance.
As we approach Spring, officially on March 21, let us celebrate sunnier and warmer days ahead!

Mardi Gras
Celebrate Mardi Gras on March 4th with these recipes:
Duck and Sausage Gumbo (we carry local duck and lots of sausage choices)

St Patrick's Corned Beef - Our In-House Recipe - Order in Advance :)
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.

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 


Thanks for the Yelps !
If you are inclined to yelp and want to leave a review, here’s one place to do it.

Meat Packages
We are seeing more interest in our meat packages that help save you $$ and give you options on what types and amount of meat that you want.
Check out our meat package web page to see all the combinations – Just like the Olympics, we have three names for our packages -  Gold, Silver, and Bronze.
Meat Packages Web Page

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

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 

Wishing you an awesome month of March,
From all of us at Long's Meat Market

Saturday, February 1, 2014

February - Superbowl and Sweethearts

We’re kicking off February with one of the biggest Americana events of the year, Superbowl, and we have meat recipes and appetizer ideas in this issue. Then here comes the sweetest day of the year – Valentine’s Day - and we have delicious grass fed Filet Mignon, and other meats for that special occasion of eating in instead of out.

In this issue: Superbowl meat recipes, best video, Valentine's Day Filet Mignon, Local Ranchers Videos, Meat Packages

Meet the Ranchers
Meet our local ranchers - if you have not seen these videos on our Facebook page, they are very informative and allow you to "meet" the ranchers behind our grass fed lamb and beef - Anderson Ranches and Knee Deep Cattle Company.

Superbowl Meat Recipes

Here are some links for meat recipes that we found. Check out our Ranger drumettes @ $2.98 lb, our own in-house corned beef, and other meats for recipes !

Sweet and Sour Drumettes
Glazed Corned Beef
Stuffed Filet Mignon Bites
Honey Skirt Steak Appetizer with Horsey Sauce

Best Superbowl Meat Video Recipe

Flat Iron Steak "Tailgate" Sandwiches

The Ultimate: Pile High Snack Stadium !

Beef Stroganoff
What Can We Say
about a Valentine’s Day Filet

This buttery, tender steak does not require much dressing up in the kitchen, unless you want to try a bacon wrapped filet recipe.

How about Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce? Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

Make it a slow food, with small bites, savoring the taste with a hearty red wine, and some creative side dishes. We have both Knee Deep grass fed and R&R Ranch grain finished – free range to choose from.

February is a good month to stock up with our
meat packages. Lots of options in building your own
selections in one of three packages.

Facebook Page Passes 1275 in January!
Our Facebook page keeps growing every week as more people like our page. We appreciate your business and plan to keep you happy in 2014 with quality products and personal service, as well as specials, and this monthly newsletter. Like our page to receive updates, specials, and news. Visit us and like our page to get updates, specials, and news. 

From all of us at Long's Meat Market,
Have a great February

Hours: M-Sat 8am-6pm

Thursday, January 2, 2014

2014 - The Year of Meat Recipes !

Wishing you and yours a Happy New Year, full of good health, ideas, great food, surprises, and blessings.

 In this first issue of the New Year, we want to thank you for your business in 2013, and plan to continue to provide you with our fresh, high quality, free range, grass fed meats in 2014. We plan to post more meat recipes on Facebook and in this monthly blog to explore the many variations of meat cooking and preparation. So we can say with confidence - 2014 is the year of meat recipes. For starters, here's some Amazon reviews of a unusual recipe book that was just published last year. From Le Pidgeon restaurant in Portland. Also, don't miss the Anderson Ranches video below. 

Le Pigeon: Cooking at the Dirty Bird - A Collection of Reviews

from the FOREWORD
by Tom Colcchio

" Serious yet playful, this debut cookbook recounts the ascension of James Beard Award winning chef Gabriel Rucker to the top of the Portland food scene and the shift of a modest neighborhood eatery to a must visit destination. Offal-centric and meat-heavy, but by no means dogmatic, this collection of 125 recipes offers uncommon delicacies like Elk Tongue Stroganoff, and Rabbit and Eel Terrine, envelope pushing twists on Beef Cheeks Bourguinon and Lamb Belly BLT, and surprisingly uncomplicated dishes like Simple Roasted Pigeon, Leek Carbonara, and Pork Tacos."

“Gabriel Rucker, one of the hottest of the hot rock star chefs, has the humility to pay homage to the pillars of Portland’s dining scene and the brass to ‘Le Pigeonize’ every dish he cooks with his own high-spirited sensibility. Whether he’s dolloping oyster mayo on a hanger steak or turning lamb belly into a BLT, Rucker’s boisterous but disciplined cooking will both surprise you and charm the hell out of you.”
—Tom Douglas, owner of Tom Douglas Restaurants
Amazon reviews:
"The recipes are split into curiously-named chapters called "Lettuce and Such", "Tongue", "Fat Liver", Little Birds", "Rabbit", "Little Terry", "Big Terry", "Pork", "Horns and Antlers", "Lamb", "Veg" and "Choco, Tart, Profit". Some but not all may be fairly self-explanatory... Many of the recipes will appear "high end" and "exclusive dining" and yet when you look at the ingredients they might be everyday items that the typical consumer would avoid if they saw it in the food store. Not that many people like cooking tongue, for example, yet it sure is a versatile part and a shame to ignore it."
"Here is a book that any real foodie will like, even though some of the wonderful photographs might be viewed as a little creepy or scary by many.

So, what do you get from this richly-illustrated, thick tome written by some of the team who create the culinary magic at the Portland, Oregon-based "Le Pigeon" restaurant? Things start with a genuinely interesting little introduction that explains the history of the restaurant to date and, unlike many books, this is not "ego city". Then it is straight to the kitchen to get cooking.

The recipes are split into curiously-named chapters called "Lettuce and Such", "Tongue", "Fat Liver", Little Birds", "Rabbit", "Little Terry", "Big Terry", "Pork", "Horns and Antlers", "Lamb", "Veg" and "Choco, Tart, Profit". Some but not all may be fairly self-explanatory... Many of the recipes will appear "high end" and "exclusive dining" and yet when you look at the ingredients they might be everyday items that the typical consumer would avoid if they saw it in the food store. Not that many people like cooking tongue, for example, yet it sure is a versatile part and a shame to ignore it.

This is a book you need to really read through, at least once, to get the most out of it. There is plenty of strange terminology (at least to this reviewer) and many funny anecdotes tucked away where you least expect them, such as a customer finding a bullet lodged in a long-cooked piece of tongue (!). If you are prepared to "push the envelope" a bit and trust in the authors then you will not be disappointed. This is one of those very few books that can be classed as "truly different", an inner sanctum for foodies and food curious people, yet the authors did not need to rely on tricks or strange food combinations to create this masterpiece. The food speaks for itself.

In some ways the sheer, stark nature of some of the photographs is more "alarming" than the recipes and their textual descriptions. Cooked pigeon legs sticking out of a plastic container is not a typical image for a cookbook, that is for sure. Yet the photographs are artwork in their own right, such as that used to illustrate "Rabbit and Eel Terrine".

It is unfortunate that our usual niggles exist in this book (lack of an estimated preparation/cooking time and use of sole U.S. measures) but this book remains sufficiently different, engaging and detailed that you just want more, more and more. The instructions given are clear, to-the-point but through so as long as you can follow a recipe and don't burn water you would have no problems.

This won't be a book for everybody and if the idea of cooking "less common" ingredients is possibly not for you, consider checking this book out in a bookstore first. There are more "common" ingredient recipes inside too, but for this author at least part of the charm and appeal is the use of "less common" ingredients.

One must underline that this book is capable of being suitable for everybody and not just "elite gastronomes". You might, however, need to be less squeamish or picky and disassociate rabbit as just being something fluffy that hops around a field. If you only consider one out-of-the-ordinary book this year, give some strong consideration to this one."

Anderson Ranches Publishes New Video

Anderson Ranches, just North of Eugene in Brownsville, is one of the largest free range, grass fed lamb ranches in the country. They have provided high quality lamb meat to us for years and year round. This video allows you to meet the owners, and hear their story. Enjoy the show, and maybe a few more lamb recipes this New Year.

From all of us at Long's Meat Market,
we wish you a great New Year

submitted by webmaster David Brown