Tuesday, November 30, 2010

Holiday Meat Shopping Tips


Season's Greetings ! Go Ducks !
Can you believe the holidays are upon us already? Fast and furious here as we started getting busy before Thanksgiving. We all wish you a joyous holiday season and awesome New Year !


Practical tips to make your meat shopping easier:
call us early and pre-order - we are too busy at the counters during the day and cannot return emails right away. One week in advance is helpful - 503-344-3172.

Ever heard of a "Crown Roast"?
Very popular here during the holidays, crown roasts are a rack of lamb or pork that is made circular for your holiday presentation and trimmings. Call ahead on these also !
We also have the best prime rib and free range turkeys, all locally raised with sustainable farming. Want the turkeys smoked? Ask us. Spiral sliced hams are in the store with our own honey glaze. Another favorite is an old fashion style bone-in ham smoked in Portland by Zenners which is the same spiral sliced ham that we honey-glaze. Take your choice or both ! Prime Rib is a favorite here as we dry age them and cut them to order.

Say Cheese - and Visit Our Deli - Free Wine Tasting !
Our deli has some great holiday choices of cheeses and wines. Just in- new Italian reds with an average price of only $9.00 - also the award winning Rogue River Blue - wrapped in grape leaves and dipped in pear brandy. If this does or doesn't make your mouth water reading about it then come in and taste a free sample! Other cheeses include a Long's exclusive from the new local Eugene creamery Cheese Louise Creamery. Holiday ideas for a lasagna or dessert cheese - could include a Whole Milk Ricotta – Tuscan style. How about a lightly salted and dried Rusticella, also known as “Ricotta Salata”? Or Mascarpone, an Italian style cream cheese ? These are specialty cheeses from Cheese Louise Creamery that are made locally with fresh whole milk from local herds without antibiotics or hormones.

Free Wine Tasting Every Friday 3pm - 5pm - includes wine and cheese. Like one that you just tasted? You can open a bottle, sit at a table here and get 10% off. Don't forget the cheese.


Holiday Cheers

Long's Meat Market
81 E. 28th Ave.
Eugene, OR 97405
Phone: (541) 344-3172

submitted by webmaster David Brown
Eugene Web Design and SEO





Monday, October 25, 2010

Specialty Cheeses at Long’s Deli

One of life’s culinary delights – cheese – is a main event at Long’s Deli, adjacent to our meat market. Specialty cheeses - and especially local Oregon creamery cheeses - are a popular item here. Our local cheese expert and advisor, Keith Ellis, makes sure that our cheese section represents an excellent cross section of interesting NW cheeses, as well as North American and European varieties while keeping the pricing competitive compared to local markets.

You will find some of your favorite types of cheese here, including Aged and fresh Cheddars, Blue Cheeses, Oregon Blue cheeses, French and Italian blues (such as the wine soaked Rossini, local and Imported Bries, Gruyeres, Swiss, Feta , Chevres and more.

We have a good sampling of Oregon Creameries and Cheesemakers including Rogue Creamery, Juniper Grove, River’s Edge Farm, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.

In this blog we are featuring the products of Cheese Louise Creamery. Stay tuned for features on other specialty cheeses in the coming weeks and months. Have you ever tried Whole Milk Ricotta – Tuscan style? How about a lightly salted and dried Rusticella, also known as “Ricotta Salata”? Or Mascarpone, an Italian style cream cheese ? These are specialty cheeses from Cheese Louise Creamery that are made locally with fresh whole milk from local herds without antibiotics or hormones.

When you come in to sample our cheeses, you will also see our wine display. One question that comes up is “What are the best combinations of cheese and wine (or beer)?”. According to Keith Ellis, “it is really a matter of personal preference. However, as a rule of thumb, bolder wines such as cabs go well with stronger cheeses such as the blue cheese varieties. Whites are usually fine with most cheeses, and even artisan beers will go well with many cheeses due to the carbonation and releasing of flavors in the mouth.”

Keith Ellis is the owner of the new Cheese Louise Creamery here in Eugene, and is co-owner along with Kathy Campbell of Cooks, Pots, & Tabletops right across the street from us. Keith is the Culinary Director of the Cooking School, and is in charge of operations of the school, as well as Chef Instructor -in-Residence. He is also a Culinary Consultant and College Instructor, at the Culinary & Hospitality Department of Lane Community College, teaching a wide range of cuisines, specializing in Northwest Cuisine, Specialty Cheese Education classes, as well as teaching a range of technical cooking skills.


Submitted by David Brown
Long’s Meat Market
webmaster and blogger

Friday, October 1, 2010

Why We Carry Boar's Head Products


In 1905, Boar's Head Provisions Co., Inc., began in Brooklyn, NY. Then, right in the middle of the Great Depression in 1933, the company's founder, Frank Brunckhorst, decided that the quality of the meats available for his distribution was sub-par. As a result, Boar's Head opened a small manufacturing plant to prepare his own meats in Brooklyn, New York. By the mid-1970s, the demand for Boar's Heads meats had prompted distribution to all parts of the United States. The "rest is history" as the saying goes.

Visit their web site and you will see a multi-national company dedicated to some of the finest quality deli meats and cheese products available.

The Boar's Head meats and cheeses contain no fillers, gluten, artificial colors, flavors or trans fat. Types of things that health-conscious folks just do not want. They have a whole section of their web site on Health and Wellness. How cool is that ?

Try their "Old World" style Prosciutto Cotto (pictured above), or Serrano Ham, or dry sausage hot rope, cured for 19 days with traditional spices.

Boar's Head is only one reason why we receive 5 star rave reviews from customers on the web on sites such as Yelp. Want to read some more?
Read Yelp reviews >

submitted by webmaster
David Brown
Logion Web Design

Friday, September 10, 2010

Pork for Fall - Gameday Recipe?


Featured Vendor: Carlton Farms

As the Fall season starts, Long's Meat Market celebrates the Oregon Ducks new season, and a whole new demand for meat products that seem to go with the changing times. Most all of our meat products come from local producers here in Oregon who are committed to the best sustainable, humane, and natural methods used today. Take one of our vendors, Carlton Farms, as an example. Established in 1956, Carlton Farms provides us with both high quality beef and pork meat that we cut right here on-site.

Carlton Farms is 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.” – from Carlton Farms web site

For a great but easy Fall Pork recipe, try Carlton Farms pork baby back ribs:
Recipe: Slow Roasted BBQ Baby Back Ribs
The only secret to making these tender, fall-off-the-bone ribs is just how easy they are made.
Ingredients:
Pork:
3 racks Carlton Farms pork baby back ribs

Seasoning:
1/4 cup water
Papa Jake's Gourmet Spice
1 tbsp Wright's Natural Hickory Seasoning (liquid smoke)
12 oz bottle BBQ sauce
Directions:
In a shallow baking pan, pour water and liquid smoke, stirring to mix. Rub Papa Jakes on both sides of ribs and coat lightly with BBQ sauce. Place ribs bone side down in baking pan and cover tightly with foil. Bake in 250° oven for two hours.
Remove pan from oven, discard foil and pour off liquid. Place ribs bone side up and coat each side with half of remaining BBQ sauce. Bake uncovered at 325° for 30 minutes. Turn ribs over, brush with remaining BBQ sauce and bake for 30 minutes.


submitted by
David Brown, webmaster
Long's Meat Market
A Traditional Eugene Oregon Meat Market
established 1927
81 E. 28th Ave, Eugene, OR
541.344.3172

Tuesday, August 31, 2010

The Butcher's Blog - News

Tailgater Catering

We will provide fresh, local, and home made food for your gameday:

for
Oregon Duck Football Games on Sept. 4th, 18th, Oct. 2, 21st. Nov. 6, 26th.

We do the shopping, we cook the food, so you can enertain your guests !


for business inquiries and free quotes, call Sami at 541-579-0602 or email:
samielshafeihotmail.com


Long's Meat Market
Eugene Oregon's Meat Market
submitted by webmaster
Eugene Oregon Web design



Monday, August 23, 2010

How About Healthy, Locally Raised Oregon Lamb?


Whether its a leg or a rack of lamb for that special occasion, necks, shanks, chops, or ground lamb, Long's Meat Market is committed to offering you the finest quality locally raised lamb meat products. We do our own cuts right here at our location in South Eugene.

About Our Oregon Lamb Meat Products

Anderson Ranches has been raising lamb for five generations. Located in the historic town of Brownsville (the third oldest city in Oregon), Reed Anderson and family raise the freshest, highest quality free-range lamb without antibiotics or hormones.

The lambs enjoy a free-range grass diet among the rolling foothills and open fields of the Willamette Valley, where the succulent green grasses, fresh air and grazing room provide the perfect diet for this outstandingly-flavored lamb. Anderson Ranches takes pride in its premium, high-quality lamb, and we take pride in ofering their high quality lamb meat products.

Oregon Lamb : A Long's Tradition - Taste the Difference

Visit our web site at www.LongsMeatMarket.com and stop by in South Eugene!

Longs Meat Market
Established 1927
Email

81 E. 28th Ave.,
Eugene, OR 97405
Phone: (541) 344-3172
Parties, Tailgaters, Special Orders, Sides, Whole Hog Luaus, Holiday planning

submitted by David Brown
webmaster



Monday, August 2, 2010

Why We Sell Knee Deep Beef !

Knee Deep Cattle Company prides itself in their cattle and quality of beef. From birth to consumption they trace the history of each animal. They emphasize Grass Fed Cattle, just as they were meant to live in their natural environment, grazing on lush green Oregon pastures.
Knee Deep cattle have never consumed cereal grain or cereal grain by-products.


Their cattle have continuous and unconfined access throughout their lives to these pastures and have never been confined to a feedlot where freedom to roam is limited. The Free Range Grass Fed Beef Division of Knee Deep was started by the late Bill Stevenson and his son Mike with the purpose in mind to feed the people nutritious, healthy , back to basics, ranch raised beef.

Knee Deep Cattle is certified by Humane Farm Animal Care Program and follow their standards, which include nutritious diet without antibiotics, or added hormones, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors.

Their practice of sustainable ranching and grazing operations helps to keep their grass fed cattle, land, air and water healthier. Their practices can assist in lowering our carbon footprint on the earth.

How did they come up with the name Knee Deep? According to Alvina Butti, one of the family owners, "we are always knee deep in something, whether it is grass, cattle, running a business, or life in general". So the name was chosen and the rest is history.

Taste the difference of your next steak or beef product with Knee Deep beef at our market. Just one of many quality products that we offer.


Stop in soon - 81 E. 28th Ave Eugene 541.344.3172
Long's Meat Market
Eugene's Meat Market of Choice
Since 1927