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

Friday, January 2, 2015

Happy - Go Ducks - New Year 2015


It was a game that changed history, set records, and had all of us Duck fans smiling into the New Year. Inspired by the BIG win, we could not help but get poetic (again) for our Facebook page:

We already knew that the Ducks are great
and loved that BIG win over Florida State
Another  BIG win against the Bucks is going to be fun
We can't wait to see them get 'er done !
Go Ducks!

The is the first issue of The Butcher's Blog for 2015. We publish every month and you can receive all the good news and stuff by email...just sign up to the right...and confirm the opt in email that comes into your Inbox. Let's celebrate this first issue with a few of the  2014 posts and poems. Here goes:

The big one from last year:

Local chickens are here says our sign
But the local turkeys showed up to see if we'd mind
We did not let them in the store, that would be too strange
Since this is not exactly what we mean by free range
>>>photo taken by Jason @ Long's Meat Market, Eugene, Or



Free range cattle avoid the cage
and grass fed beef is now the rage
Some meats are better, like some people, when aged
We thank you, of course, for liking our page
Have a great weekend - GO DUCKS !!!








Wishing you a Happy New Year.
From all of us at Longs Meat Market to you


Saturday, November 1, 2014

The Turkeys are Coming


...but so are The Ducks !

We honor the Thanksgiving tradition, but remind ourselves that we always give thanks for so many blessings that we have throughout the year.

As we enter the holiday season we wish everyone a safe and festive seasonal experience, while also acknowledging that there are many in need and who have challenges at this time.

This month we are discussing turkeys of course - free range, and healthier choices, how to order, etc. We also start our featured news with an alternative meat for Thanksgiving, one in which the owner of Long's Meat Market, Mike Wooley, served his family for years on Thanksgiving day.

Why Duck a La Orange on Thanksgiving Day ?
"Peking Duck with a recipe of a la orange was our favorite choice of meats for Thanksgiving", says Mike Wooley. "The meat is richer, does not dry out as easily from cooking, and is delicious when served with the a la orange recipe. We have fresh local duck in our store now during the holidays, and suggest that you consider trying it out".
Try Emeril's Classic Duck a la Orange Recipe 
  Shelton Turkeys and How to Order

Again, we are ordering hundreds of Shelton turkeys for Thanksgiving and want you to know the best way to get your order in to us.

      Why Shelton Turkeys ?
Shelton Turkeys are raised in open range pens for up to 26 weeks. The turkeys are NEVER fed or administered any antibiotics or artificial growth stimulants at any time. Shelton turkeys have been the standard of excellence since 1924 in Southern California and throughout the West Coast.

Phone: phone orders are fine, but we get busy during the holiday season, so call early for a better chance of getting through. Hours are 8am-6pm, M-Sat. 541-344-3172

In Person: While shopping here during the month of November, you can place an order at our meat counter.

Email: If you are going to email us, use the convenient Turkey order form below, so that we know what you want.  We will assume only one turkey is being ordered unless you specify more than one below.

Knee Deep Cattle Company - Meet the Local Ranchers who Supply our Free Range, Grass Fed Beef - "Everybody is knee deep in something"

Thanksgiving : Best recipes for turkey and duck

Wishing you all a great month and safe holiday season, happy Thanksgiving. We appreciate your business and maybe will see you soon!
 From all of us at Long's Meat Market.


If you haven't liked us yet on Facebook and want to, here's our page address:
www.Facebook.com/LongsMeatMarket



  


Wednesday, October 1, 2014

The Butcher’s Blog - October

Welcome to the October issue of The Butcher’s Blog. October is indeed a cool month for meats, and we are in full gear at the meat counter Monday through Saturday 8am-6pm. We will start with a poem that we posted on Facebook.

Free range cattle avoid the cage
and grass fed beef is now the rage
 Some meats are better, like some people, when aged
We thank you, of course, for liking our page!

If you are not on our Facebook page here’s the link – you are invited to join us!
www.Facebook.com/LongsMeatMarket


Remodeled Deli Has More Tables in a New TV Room !

Our deli is remodeled and we will soon have a new menu as there are so many choices here! The picture below is our new TV “Go Ducks” room, with extra tables to sit and enjoy our wide variety of sandwiches and drinks in our Deli. 

Coming Soon ! Southtowne Shops Concert with Sugar Beets band and Beer garden, Oct 11th 
Southtowne Shops, located between Oak and East 29th Ave and East 28th Ave will be hosting a fundraiser and have a beer garden and live music from The Sugar Beets https://www.facebook.com/TheSugarBeets


  Hometown Eugene Movie by Alexi Pappas Features Long's Steaks and Hat

Alexi Pappas Enjoying a Tri-tip Burger at Long's

Alexi Pappas is a member of the Oregon Track Team and in addition to being a runner she is a performer-writer-filmmaker. "About Long's Meat, I couldn't speak higher of the product-- as a runner, it's incredibly important that we refuel properly. For me, there's no better meat than Long's! I can taste and feel the amazing difference in Long's Meats. It is definitely my go-to pre-workout and post-workout meal of choice.”

Tracktown the Movie will feature Alexi Pappas both as actress and director. Learn more on the Facebook page: https://www.facebook.com/TracktownMovie

Anderson Farms Listed in EatWild Directory
EatWild website, based on the best selling book Eat Wild, accepted a listing of Anderson Ranches Oregon Lamb, a local grass fed and free range ranch in Brownsville that supplies our stock of lamb here at Long's Meat Market. The directory is strict in its requirements of grass fed farms, and has a long list of criteria and standards that need to be met to get listed.


"Secret" Meat Recipes and Twitter

Our Twitter handle is @TweetsforMeats Here's a "secret" meat recipe that we found:

 Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Save $$ with Meat Packages  Combinations

 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. To order: (541) 344-3172 or email us at info at longsmeatmarket dot com. Ask about custom package orders.
Visit out Meat Package Web Page > 

 Back in the Day – 1927
 
Eugene in 1927
 Long's legacy begins in Eugene in the year 1927, when Ernest "Butch" Long opened shop on Charnelton Street . His son Melvin worked alongside of his father while receiving a bachelor's degree in business from the U of O. While many businesses found that the Depression took a fatal toll on them, the new business continued to grow. Melvin took leave from the family business from 1942 to 1946 to serve in the Army Air Corp. At that time, Long's Meats became part of the Stanley Market, today known as L&L Marketplace. Melvin took on two partners in the business, Marley Sims and Les Hettick, along with three meat cutters as the business grew. Upon Melvin's retirement in 1968, Sims and Hettick prepared employee Dick Wooley, who began his career for Long's in 1959, to eventually operate the business after their retirement. His son and current owner, Mike, worked alongside him, much like the beginning of the business back in '27 with Butch and Melvin. Dick purchased Long's in 1976 when Sims and Hettick retired. Dick's retirement in '96 gave him 37 years of service in the L&L location. Mike Wooley took over the helm as owner/manager, and the rest is history. We would like to thank the many hundreds of customers who have continued to purchase meats from us throughout the years and for our vendors who have maintained the highest quality standards in their meat products.

 From all of us at Long’s Meat Market, enjoy a happy and healthy October and Fall season.

 Long’s Meat Market 81 E. 28th St South Eugene 541-344-3172

Tuesday, September 2, 2014

Butcher’s Blog - Remember September

Is summer over already?
Well, we had the last big cookout day of summer- Labor Day
Just in case you are still grilling...see the top 25 Labor Day recipes below.

It seemed like summer went by too fast although we have had two months to enjoy it while it lasted. We still have some 90+ temps in the forecast so the weather might hold up a bit longer. Here's one of the favorite spots on the coast visited this summer on a clear day - Cape Perpetua - upper day camp....a stunning view ! Read on for our monthly news....

 What Happened in Vegas did not stay in Vegas!
 
Mike Wooley Received Red Carpet Treatment at Fogo de Chao in Vegas

If you are planning a trip to Vegas, don’t miss this meat lovers restaurant!

One year ago Long’s Meat Market owner Mike Wooley was given red carpet service and a tour of the kitchen at one of the top steak restaurants in Las Vegas - Fogo De Chao Brazilian Steakhouse - the ideal restaurant for meat lovers. Servers stroll around the dining room with skewers of 16 various types of meat prepared by specially trained chefs to compliment an impressive salad bar. This is a traditional gaucho way of preparing meat in Porto Alegre, Brazil. 
Visit The Website :
www.fogodechao.com
 
 Grass Fed or Bug Fed?
With the trends and research pointing to new ways to more economically feed our livestock to feed a growing world population, bugs are being considered as source food versus soy for some livestock. Here in the Willamette Valley, we love our grass fed meats.
 Butcher's Blog Appears in Top 100 Blogs for Chefs

Culinary Programs has a list of the 100 top blogs for chefs to refer to. The Butcher’s Blog is on the list. How did we get there? We don’t know. They must have found us on a Google search.
From the web site : “The world of professional cooking gets more public attention now than ever before thanks to celebrity chefs like Anthony Bourdain revealing the cutthroat competition and high-stakes rivalries behind the scenes in the culinary world. This increased attention has led to a spike in interest in culinary programs and learning to be a professional chef, and as the media gets more and more obsessed with amazing cooking, it becomes more crucial for successful chefs to keep up-to-date on culinary trends and to put themselves and their work in the public eye. Listed here are 100 sites that aspiring chefs would do well to follow, since they’re at the top of the culinary heap or moving fast in that direction.”
Oh the pressure …Culinary Programs- Sites for Chefs
Welcome Crosby, Stills, and Nash Sept. 17th
“The last time CSN came through Eugene I saw them at the Cuthbert and I was amazed at how awesome their show was. Highly recommended if you have not seen them, as this group was a pioneer and trailblazer in socially conscious rock and roll. The talent is equally strong between David Crosby, Steven Sills and Graham Nash. I hope to go again this time, just hear their music live again and relive some fond memories of my younger days” – David B
  
Deli Remodeling Just in Time for Football Season

We are remodeling our deli in preparation for the football season. Go Ducks ! Whether you are planning a tailgate party indoors or at the stadium, we can provide sandwiches, beef jerky, whole cooked free range chickens, and growlers of craft beer or kombucha.  



Last Big Cookout Day of Summer? Top Labor Day Recipes Revealed ... 
This list includes BBQ Beef ribs, Texas style smoked brisket, Memphis style rib sauce, Kansas City Ribs, and much more. 

Top Chef Hot Recipes
Anthony Bourdain Boeuf Bourguignon

Emeril - Curried Chicken Salad on Pumpernickel
http://emerils.com/127877/curried-chicken-salad-pumpernickel 

Wolfgang Puck - Classic Chicken Pot Pie

Food Wishes 
featuring Chef John
http://foodwishes.blogspot.com/search/label/Beef

You are Invited ....to Like our Facebook page....get news, updates, announcements, and more....



Wishing you all a nice September to remember,
from all of us at Long's Meat Market

Friday, August 1, 2014

Greetings in August Goodbye to July

Our Ranger Chickens are fresh if you're looking for a thigh
Or have you heard about "hanger steaks" - maybe give them a try
Enjoy Summer in the City and feel free to stop by.

August in Eugene
at Long’s Meat Market
 
"I love August in Eugene with cool mornings and walks at first light. 
Road trips down to the coast, Saturday market's fresh produce, outdoor events, Bach Festival, and a bike ride by the river.
When it's time to fire up the barbecue, or create a custom picnic cooler, Long's Meat Market has the "perfect storm" of high quality meats, great prices and service, and that authentic vintage butcher shop look and feel which is unique."
David Brown

Meat Prices Going Up But We're Holding a Steady Course
We only raise meat prices when we have to, and due to the recent increases nationwide we've have raised our prices on certain meats a bit just to maintain our business and pay expenses. If you compare our meats and cheese prices to other local gourmet markets we are still the best buy in town.
Of course it's not just about the money. we focus on the highest quality fresh grass fed and free range meats, locally raised. Example: Our bulk prices for grass fed and grain fed beef wholes and half sides, cut and wrapped, went from $3.50lb to $3.69 lb,still an excellent price for this level of quality. View our meat packages page to help save on meat prices.
Meat Packages >

A Rare Find ! Anderson Ranches
Builds Their Own Processing Plant


Most ranchers, including managers of grass fed free range livestock, need to use a third party processing plant.  Anderson Ranches have been raising grass fed lamb for five generations, and in 2013, designed and built a meat processing facility to handle their own stock as well as those of other Oregon ranchers. This is rare for a rancher to do this.

By using their own processing plant, now they control every step of the process from field to packaging. Not only do the grass fed lambs have minimal stress before processing, but they use a best standards humane method. Kalapooia Valley Grass Fed Processing LLC is a humanely handled holding facility with methods recommended by Temple Grandin.
" They say if you win your hardest sell, he will be one of your best customers. It is most certainly the case with Mike Wooley of Long's Meat Market. Mike has not only been one of our first customers but one of the best and most loyal for us here at Anderson Ranches Oregon Lamb. Mike helped us understand what his customers wanted and he and his staff work hard to make that happen. We pride ourselves on raising the best quality lamb in the world and Long's has helped us reach that goal. Long's has been exclusively using our lamb since 1997."
- Reed Anderson, Anderson Ranches.

Four "High End" Steaks Worth Learning About
From SeriousEats.com we are sharing this excerpt and link for you to learn more about steak cuts. 
".....the kings of the steakhouse are still those cuts that come from the Longissimus dorsi and the Psoas major. The Longissimus dorsi are a pair of long, tender muscles that run down either side of the spine of the steer, outside the ribs, all the way from the neck to the hip. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. So as a relatively unused muscle, the Longissimus dorsi (commonly referred to as the loin or the backstrap) are extremely tender, making them an ideal candidate for steak...." - Full story >

Follow Us on Twitter @TweetsforMeats



Facebook Page Reaches 1800+ Have You Liked Our Page ?
Our Facebook page has been gaining momentum with likes, comments, and shares. This is where we post announcements, our own funky poems, pics, and fun stuff. Check out our page and like us to receive updates.

From all of us at Long's Meat Market,
enjoy August and summer, be safe and enjoy life!