Tuesday, December 3, 2013

Seasons Greetings and a New Year Coming Soon

a Holiday poem 

Season’s Greetings!
The holiday season is already here
And we are all very busy this time of year
We hope you enjoy these days with lots of good cheer
and we also wish you the best for the New Year!
Of course the most popular meats could be prime rib and turkey
Visit our website - www.LongsMeatMarket.com
But in between don’t forget about our steaks and beef jerky
Or how about some Oregon Buffalo stew?
With onions, fresh garlic and Ninkasi brew?
Don’t forget the mistletoe, holly, and egg nog and a free email subscription to The Butcher’s Blog!

Holiday Meat Online Order Form

Friday December 20th is the deadline for ordering our delicious holiday meats. Prime rib, Ham, Lamb, Turkey, Goose, Duck, or Pork Crown Roast ! - --- View our online order form ---- link below:

Holiday Hours - normal business hours 8am-6pm M-Sat. except for these days:
Sunday 12/22 10-3pm (open this Sun. only)
Tuesday 12/24 8am-3pm
closed Christmas Day and New Years Day

Meat Packages - A Gift Idea? 

Our choices of meat packages allow for three choices of plans - Bronze, Silver, and Gold. You choose the gift of a plan, then let them choose the meats within the plan.

View the packages and choices on our web site.
Meat Package Page

Gift Baskets and Gift Certificates
You bring the basket and we will help you fill it! We have wines, dry imported salami, Boar’s Head and other dried meat products, exotic sauces and condiments…….and of course, gift certificates. 


Join Us on Facebook! Our list and insights are growing fast. We post updates on specials, certain featured meat products, events, and more . Check out our new “fan page”, links, and news feed.

Tweets for Meats
Our Twitter account “Tweets for Meats”  publishes occasional recipes and announcements

Follow us and receive updates that we also post on Facebook.

From all of us at Long’s Meat Market, we wish you safe and joyful holidays. In this special season, whether it’s Christmas, Hanukkah, Kwanzaa, a Winter Solstice celebration or any other celebration, we hope that you and your family have some special moments together.

submitted by webmaster
David Brown
Logion Web Design - Eugene

Friday, November 1, 2013

Always Giving Thanks, Especially in November

November 1 2013
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.

How to Order Turkey or Duck from Long's Meat Market
Want a $5.00 coupon? The Register Guard will have $5.00 turkey coupons in our ad on these dates - 11/13, 11/15, 11/20
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.

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.

Online form:
Visit our Thanksgiving page on our web site or use this form to order fresh turkey or duck.

Please check the type of meat that you are ordering.

If Turkey, choose the approximate weight.

Please type in the number of turkeys or ducks that you want if more then one

Would you like to be added to our email list to receive The Butcher's Blog and other announcements?

We will send an email confirmation that we have received your order.

from Mother Earth News 

“Tremendous money and effort is expended maintaining production anti-seasonally, but meat is best in certain seasons, just as produce is. When are the deer fattest in your area? Going into winter. Forage-fattened beef is also best in the fall. Once the frost has killed flies and sweetened the grass, cows are more comfortable than at any other time of the year. They naturally ramp up their forage intake and back fat in fall to get through the lean, hard winter. On the other hand, spring is when chickens lay enough eggs so there will be extra for raising broilers. Seasonally speaking, it makes sense to eat chicken in the summer and beef in winter.” Read full story > 

Although this makes sense for a lot of reasons, here in the fertile Willamette Valley we have an abundance of locally raised beef, cattle, and pork, that can also be enjoyed in any season. As it gets colder and we need more calories, then naturally meat will help with the nutrition needs as well as enjoying the many tastes of recipes. Our meat packages are being advertised in the Register Guard and can offer savings and a way to store some extra meat this fall and winter season. View our meat package web page
"Say Cheese"

Ducks Fans, Win a Tailgate Meat Package!

For Ducks home games we are giving away a tailgate meat package. The prize varies, but will include several servings to enjoy before a game with friends. Enter to win at our meat counter. Entry forms are used for all future drawings also. Good luck and Go Ducks! vs Utah 11/16 and civil war 11/29th.

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

Cheese and Wine in the Deli
Rogue River Blue is in, and this award winning cheese has amazing taste. Excellent small side treat for any meal this month. Our wine selections include both local and imported reds and whites. Ask Dave in the Deli about pairings of wine and cheese, and be surprised!

Thanksgiving : Best recipes for turkey and duck
We already provided a Duck recipe above.... 
Try Emeril's Classic Duck a la Orange Recipe 
Best 5 Star Thanksgiving Turkey Recipes: Food Network 

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:

submitted by webmaster
David Brown
Logion Web Design, Eugene


Tuesday, October 1, 2013

Running into October

Greetings and thanks for visiting The Butcher’s Blog, our monthly newsletter.  October is indeed a cool month for meats, and we are in full gear at the meat counter Monday through Saturday 8am-6pm. In this issue, we have a great endorsement from one of Oregon’s (and the world's) notable track runners, Alexi Pappas , and what she says about our meats. Our Ducks Tailgate contest is still going strong with a recent winner, details below. This month’s recipes includes some top rated Greek meat dishes, which can add some unique tastes to your Fall menu at home.  “ We are watching the turkeys grow and getting ideas for sizes for next month”
 Mike Wooley, owner.

We are the official "meat sponsor" for top track runner Alexi Pappas - recently placed third in Providence RI in a 5k road run (her first) just behind the world record holder. From ESPN sports: " She capped off her senior year with a third-place finish at NCAAs and a laudable performance at the Olympic trials in Eugene, Ore. 
 A few months later, Pappas returned to the Northwest to redshirt at the University of Oregon, where she helped the Ducks clinch the NCAA cross-country and indoor team championships.  Pappas explains, "I'm a runner and a performer-writer-filmmaker. I would like to be taken seriously as both." Her running career will become all the more serious in the fall, when she begins racing professionally as part of the Oregon Track Club." (full story )

"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. Before running my most recent race, where I placed 3rd in the US National 5K Champs in RI, just seconds behind the US 5k record holder, I made sure to fill up on Long's beef! I wouldn't shop anywhere else. What's more, the butchers at Long's are some of the most positive and joyful people in Eugene and the company stands behind a local-product focus, which I also love! The energy behind the company is as incredible as its meats, and I am thrilled to be in a partnership with the company." - Alexi

On her Facebook page she writes,  "Announcing my official *meat* sponsor Long's Meat Market, fueling me to victory one pound of beef at a time!" 

Ducks Tailgate Meat Contest Still Going Strong
We are still giving away a Tailgate Meat Package for every Ducks home game. Entry forms are in our store at the meat counter. You are welcome to enter every time you come in to increase your odds of winning. A recent winner, Patty Gunter , recently took home six pulled pork sandwiches and with a side dish. Enter to win for the next home game at our meat counter.
Like Greek? Try These Meat Recipes for October
                            Gyros Burgers                   Kalamata Pork Tenderloin      Lamb Feta Peppers                   Moussaka

Gyros Burgers
“This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce." — Chef Kenneth (view recipe)
Kalamata Pork Tenderloin
“This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!"
(view recipe)    COOKINGQUEEN75 

Lamb Feta Peppers
"Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce." (view recipe) — Taseia 
“Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce." (view recipe)

Local and Imported Wines Featured
 in Deli

In our Deli, also known as our Wine and Cheese Shoppe, adjacent to the main meat counter, we have added a number of red and white wines to choose from. Ask Dave, our Deli manager what type of wine that you are looking for, and what the good pairings there are with the large selection of cheeses, also in the deli. Enjoy sitting at our tables with a glass of wine and a deli sandwich fresh made to order, including Panini sandwiches made with our own buns.

What are "They" Saying About Our Oregon Lamb?"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, Brownsville, Or

"I just have to write to tell you that Mary and I just had our fourth (but not last) meal from the 1/2 leg of lamb Louise delivered.  Without doubt the finest lamb I have ever eaten in my quite long lifetime. We consider ourselves very lucky to have access to your market." -    Bill
Who are Tails and Trotters? Tails & Trotters has become well known for their high quality pork and the inclusion of hazelnuts in their feed plan. Their pigs are fed a diverse diet that is specifically formulated to their growth needs. Many of the grains include wheat, barley, triticale, peas and flax. Corn and soybeans are never fed, and their feed grower has 3rd party verification that its feeds are GMO free.
The pigs are never administered antibiotics, hormones, growth stimulants, or animal byproducts in ANY form (pigs that become sick and require medication are removed from our program, treated and sold through conventional channels after the requisite waiting period).
Oregon Hazelnuts - It's what makes Tails & Trotters pork so special! Traditionally, pigs produced for prosciutto are fed a special "finishing" diet for their last 60-90 days where a large portion of their feed is replaced with acorns. Finishing provides increased flavor to the fat and meat, as well as produces the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production-our main long-term objective. Ask about our pork products from Tails and Trotters.

Tweets for Meats
Follow us on Twitter - @Tweets for Meats 
Eugene in 1927 - from Lane County Historical Society

Back in the Day – 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. 28
th St
South Eugene

Open 8am-6pm Monday-Saturday - www.LongsMeatMarket.com - Follow Us on Twitter
webmaster David Brown, Logion Web Design, Eugene

Sunday, September 1, 2013

See You in September

Welcome to the Butcher's Blog! As Summer changes into Fall, we are right in the middle of Labor Day weekend, the symbolic end of summer, as we publish this on the first of every month. It's a time for a nice three day weekend, including barbecues. We are honoring this national holiday and will be closed on Monday September 2nd. In this issue we are featuring one of local ranchers, Knee Deep Cattle Company, known for their grass fed beef. We also carry grain fed beef through R&R Ranch.

Mike Wooley Receives Red Carpet Treatment at Fogo de Chao in Vegas
As posted on Facebook last month with great response, we are repeating the story in this issue in case you missed it. Owner Mike Wooley is given red carpet service and a tour of the kitchen at one of the top steak restaurants in Las Vegas recently - Fogo De Chao Brazilian Steakhouse - the ideal restaurant for meat lovers. Servers stroll around the dining room with skewers of various types of meat to compliment an impressive salad bar. www.fogodechao.com

Go Ducks ! Win a Tailgate Package ! As Heard on 95.3 Sports Radio
We are giving away a free tailgate package for Ducks home games. Contents change, but recently we gave away six barbecue sandwiches that we make fresh in our deli. All meats will be precooked ready to go for the game.
To enter come in to our store and fill out an entry form at our counter.
1 winner per drawing per home game. Good luck !
Knee Deep Cattle Company
On June 8th 2005, the Register Guard wrote about Knee Deep Cattle Company. Mike Stevenson, the owner and rancher, "is passionate about raising free-range, grass-fed, hormone-, and antibiotic-free beef cattle. Stevenson’s family presides over Knee Deep Cattle Company, a ranch that his grandfather and father bought in 1954. Its 1,240 acres rises out of the Willamette Valley floor into verdant, grassy pasture land butting up against the Coburg Hills." They only manage their own cattle, from raising, processing, to delivery. Locations include Florence and Mapleton, Elkton, Toledo, Or with primarily Angus Beef cattle. The bulls are registered Black Angus bulls. All locations follow same free range and standards . They won the Livestock Producer of the Year 2013 from Lane County Livestock Association. The Knee Deep Cattle company beef that we receive here at Long's are between 650-725 lb per carcass. We age it a bit in our cooler allowing for natural tenderizing.

Facebook Page Reaches 1000 Likes
In August our Facebook page reached 1000 likes and we celebrated with posting the Fogo de Chao story, and the response to the story was the highest ever. We enjoy sharing news and updates, and specials on the facebook page and interacting with our friends who have liked the page. If you haven't seen our page yet, you are invited to visit, and if you like it, you will see occasional notices of Rotisserie Wednesday, when we have roasted 5 lb chickens between 4-6pm, or meat specials, contests, and some local news. www.Facebook.com/LongsMeatMarket

Anderson Farms Hosts Willamette Country Music Festival Again with 16,000 People
Anderson Farms, one of the largest free range lamb ranches in the U.S., continued the tradition of hosting the Country Music Festival on their scenic property in Brownsville. The ranch provides us with fresh lamb year round which is a popular meat on our counter, especially during the holidays.

Welcome Back Students and Professors - Go Ducks

We welcome back all University of Oregon students and look forward to seeing you in our store.

Did You Know ? Our Wine and Cheese Shop Serves Up Beer and Sandwiches

Our deli has taken on a life of it's own over this past year. In addition to a large selection of wines and cheeses, we now offer beer on tap. The brands and type changes, but don't be surprised to see Ninkasi here on a regular basis at only $3.50 pint, with Growlers also available. Freshly made Panini sandwiches ARE made to order - Try any of five specials - the Sicilian, Toscano, French, Muffaletta, or the Genoa, all made with Boar's Head meats and high quality cheeses. We also can make any other type of sandwich with our deli meats and cheeses. We have seating tables so you can easily have a lunch here.

Meat Packages Continue to be a Popular Item

Even before we announced our Meat packages on Facebook, they were becoming a popular item from our web site. The packages have built in flexibility so you choose three price options and different meats within each one. The grid of meat choices shown below is the same grid on our web site page.

We have a Twitter account although it has not been as active as our Facebook page. This month we are planning to tweet information about our local events and exotic meats.

Wishing you a great September,
Go Ducks!
from all of us here at Long's Meat Market

Thursday, August 1, 2013

Before the Fall

Butcher's Blog August 2013

Welcome to The Butcher’s Blog! We have cold beer on tap for those hot days and plenty of great meat choices for the grill. Fresh ground, lean Buffalo is back at great prices for a lean burger, and ask us about the hanger steaks that are popular when they are in stock.  Try our local free range lamb for a Shish Kabob recipe listed below, and  our Knee Deep beef jerky is great for snacks during those long mountain hikes, or just hanging out by the river. Stay cool.

We Served 400 Sandwiches in 75 Minutes!
At the recent Children's Miracle Network fundraiser - Winetasia - on July 27th we were busy. We counted and this was the result. Four hundred sandwiches in seventy five minutes! We were cooking in more ways than one. Thanks to all who supported this event and stopped by.

Summer Barbecue continues on Saturdays - Year Round Barbecue Pulled Pork and Beef Brisket in Our Deli

Throughout August we will continue to have our parking lot Summer Barbecue with hot dogs, burgers, tri-tip, and more all with our high quality free range meats. 11am-3pm Saturdays  Barbecued Pulled pork and beef brisket available year round in our deli.

Amazing Meat Packages for the Grill!

We continue to offer a choice of three meat packages that you can "customize" with your choices of meats from three columns. Lots of choices. Check out our grid of choices on our web site or our Facebook page .

 Featured Vendors: Carlton Farms, Tails and Trotters
One of Oregon's most notable pork ranches, 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." Here at Long's Meat Market, we offer their pork products and have had them as a trusted meat vendor since 1990. We also carry Tails and Trotters, known for their Oregon hazelnut fed pork. Their products are processed by Carlton Farms.

Why Eugene Restaurants Like Us
There are some restaurants right here in Eugene that love serving our meats. Their names are protected because of our competitors. We don't want them to get phone calls. We deliver to restaurants three times a week and customers love the healthier choices on the menu and the exquisite taste of high quality meat in a favorite menu item.

Summer Meat Recipes – Buffalo Burgers, Shish Kabobs

There are so many types of meats to grill and recipes that come with them. Here's two to try this month for a change of pace and something different.

Buffalo Burger with Louisiana Hot sauce and Crumbled Blue Cheese

Mom's Beef Shish Kabobs with mushrooms, bell peppers, garlic, and onion

"Say Cheese" to the Amazing Selection of Local and Imported Choices in our Deli

Browsing the cheese counters in our deli is like taking a quick tour of both international and Oregon creameries. Unique artisan wheels of cheese are displayed next to smaller samples. The colors alone are a visual feast. But when you read about what goes into an artisan cheese such as the description of the award winning Rogue River Blue Cheese below, then your taste buds might just kick in to a whole new level, even before you taste it.
From the Rogue River Creamery website: "Rogue River blue cheese is wrapped in grape leaves that have been macerated in pear brandy. Its forward, well-aged flavor tastes of brandy, fruit and burnt cream. A creamy, crunchy-smooth texture conjures specks of rock candy dissolving like divinity. The antique linen-hued paste features random tôile-styled patterns of green blue veins and the rind is gracefully imprinted by its grape leaf wrapping. The flavors of our signature terroir include hints of sweet pine, wild ripened berries, hazelnuts, morels and pears. This unique artisan blue cheese reflects a deep connection to the land and artisanship." Ask Dave in our Deli about the best cheese and wine pairings, or recommendations for a great tasting experience.

Of course, some of the blue cheeses can create amazing taste experiences with steaks. Here's a recipe from the Food Network: Blue Cheese Topped Steak on the Grill.

A Day in the Life of a Butcher
“It’s not unusual to have a 10 hr day, with a trained team of employees who are briefed in daily morning educational meetings on product features, such as why we have chosen to present the quality meat products that we carry, customer service ideas, and our deli products. We have ongoing communications with our vendors – ranchers of sustainable free range and hormone-free animals.  We are into our fourth decade with some of these vendors – one of the reasons that sets us apart from other retail meat providers. Saturday is our busiest day and we have eight professional employees on the floor. Out motto is," Long's brings ranch and community to one meeting place'.“ – Mike Wooley, owner

Tweets for Meats
Follow us for news and updates on our official Twitter account, with occasional posts on meat recipes and announcements.

Facebook Approaching 1000 Friends – Thanks !

We are approaching our first 1000 friends on our Facebook page, and invite you to visit and like the page if you want to receive updates on events, specials, Rotisserie Chicken,
and other news.

You are Invited !
to subscribe to The Butcher's Blog by email (if you haven't already). Go to the top right of this page and fill in the short form. You will need to verify the subscription and will be a receiving an email to opt in before your subscription starts.

wishing you a great summer,
from all of us at Long's Meat Market

submitted by webmaster David Brown
Logion Web Design

Monday, July 1, 2013

Hello Summer – Goodbye Rain

Greetings from all of us at Long's Meat Market. We wish you a great July, especially celebrating the 4th. With summer finally kicking in the main keywords that we may be thinking of are fun, picnics, road trips, grilling, concerts, cycling, water sports, walks jogs, Country Fair, summer events, and cold beer. We can help with three of these - picnics, grilling, and cold beer.We have plenty of Oregon free range steaks, pork, lamb, and chicken all ready for the grill during this hot month. Our motto is,"Long's brings ranch and community to one meeting place'.“
– Mike Wooley, owner

Winetasia - We are a Proud Sponsor
Join us at the one of the big events this month - Winetasia on the 27th.  We are a sponsor along with other wine and food vendors. "Imagine yourself enjoying a spectacular summer evening at Silvan Ridge Winery, sampling delicious wine and food, listening to live music, while mingling with friends and colleagues all while supporting a good cause -- Children's Miracle Network at Sacred Heart Medical Center." Here's a video of this event in 2011...
Visit the PeaceHealth web page for more information >

Summer Barbecue - Long's Parking Lot - Saturday's 11am-3pm
We have a great selection of meats for both of those. Ask us for ideas. Planning to go to concerts, festivals, or other outdoor events? Try our dried meats and cheeses from our Deli with a bottle of chilled white wine. Speaking of BarBQ’s, our weekly Saturday parking lot Summer BarBQ is going on all summer and we will be cooking up hot dogs, hamburgers, half chickens and ribs from 11am – 3pm, all at reasonable prices! Need hiking or biking snacks? Try our Knee Deep Beef Jerky for the adventurous taste buds.

Long's Deli Expands with more Beer, Sandwiches, Cheeses and Wine
We have added more cases to the deli counter to handle our increasing inventory. Tables and seating to enjoy a Panini or Boar's Head sandwich. Ninkasi Beer on tap with pints for $3.50 and growlers at great prices. A large selection of local and imported cheeses. Local bottled craft beers and Oregon wines. It keeps getting better as we try to better serve you, our customer. Thank you for your business !

Yelp Reviews are Just Too Cool
We continue to enjoy non-solicited five star reviews on our Yelp business page and want to thank you if you have placed one there.

Facebook Post Survey
Now that we are approaching 1000 friends on our Facebook page we want to ask you for feedback. What would you like to see posted there? Send your feedback to webmaster@LongsMeatMarket.com Thanks!

Roto Wednesday Chickens Getting More Popular

These are not your typical rotisserie chickens that you see at other local markets. They average five pounds and are heavy compared to an average of three pounds elsewhere. We only use Ranger chickens -this is one of our favorite sources for free range chicken. Draper’s poultry is five days fresher than many other brands, never exposed to antibiotics or hormones at any time, and fed a vegetarian diet of corn, soy, and vitamins. The chickens run free in a spacious, open air barn with plenty of natural sunlight , fresh air, clean water and feed.  Taste the difference! Free range, hormone free, and delicious. Ready to go on Wednesdays at 4-6pm, or call in for a special order and we will roast one for you to pick up during business hours.

Food for Thought
Meat Based Diet Made Us Smarter

Our earliest ancestors ate their food raw — fruit, leaves, maybe some nuts. When they ventured down onto land, they added things like underground tubers, roots and berries. It wasn't a very high-calorie diet, so to get the energy you needed, you had to eat a lot and have a big gut to digest it all. But having a big gut has its drawbacks. "You can't have a large brain and big guts at the same time," explains Leslie Aiello, an anthropologist and director of the Wenner-Gren Foundation in New York City, which funds research on evolution. Digestion, she says, was the energy-hog of our primate ancestor's body. The brain was the poor stepsister who got the leftovers. Until, that is, we discovered meat. Full story >

Meet Our Cattle Rancher Partners - Double R Ranch and Knee Deep Cattle Company

The Double R Ranch Co. was born out of passion for the western lifestyle and a  responsibility to the families that create their livelihood from agriculture. Double R Ranch Co. is part of a family-owned and managed cattle company that was established in 1968 and is recognized as a leader in providing exceptional quality beef. The name Double R Ranch is a tribute to the founder, Robert Rebholtz, Sr.,whose integrity and passion for the cattle industry lives on as a guiding principle of the company. The "Double R Ranch", itself is located in the Okanagan region of Washington State. The ranch sits on over 50,000 pristine acres and is not only recognized for producing high quality cattle, but also for its commitment to animal well-being and environmental stewardship, the preservation of this picturesque land and native wildlife, and the recycling of resources to create a model for sustainable beef production that can be passed to future generations.

Knee Deep Cattle Company
is located nearby in Brownsville.
Their cattle are raised to Humane Farm Animal Care Program standards, which include nutritious diet without antibiotics, or hormones, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors. We carry steaks, ground beef and even beef jerky from Knee Deep.
Tweets for Meats
Here’s a few of our recent tweets :
- Meat Packages for the Grill
- July 3rd Wednesday 4-6pm - Avoid Kitchen Heat - Rotisserie chickens ready to go
- On tap- Cold Ninkasi pints and growlers now at our deli

You are Invited !
to subscribe to The Butcher's Blog by email (if you haven't already). Go to the top right of this page and fill in the short form. You will need to verify the subscription and will be a receiving an email to opt in before your subscription starts.

wishing you a great summer, stay cool!
from all of us at Long's Meat Market

Long's Meat Market webmaster David Brown

Saturday, June 1, 2013

In Tune with June

Welcome to the June issue of The Butcher's Blog! After the cold and rain at the end of May, we are all ready for a warmer summer. Congratulations to all graduates at the University of Oregon and all area schools. In Eugene this month we have the Oregon Bach Festival starting on the 28th, and then the Hayward Classic track even the next day on the 29th.

Wine and Cheese Shop - now carrying a large selection of local and imported wines and cheeses for all occasions. Try the award winning Rogue River Blue Cheese.

Just in !
Growlers and Pints now available in our Deli. Growlers are 64 oz bottles (yours or ours - $15 deposit) that we fill up with beer from our tap - $12.80 or just twenty cents an ounce. Ninkasi Radiant Red or Descender Good Life (subject to change), your choice. Pints are only $3.50. We have tables so you can also enjoy one of our deli or Panini sandwiches with Boar's Head meats. No crowds or long lines.

Have You Heard of Hanger Steaks?
If you are looking for a great steak to grill that has great taste , ask us about our hanger steaks. These usually cannot be found at other markets locally. Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. They used to be also called "butcher's steaks" because butchers would keep them for themselves instead of for sale. Not here. We have them ready for you to try and enjoy ! Not as tender as other steaks , the hanger is good for marinating.

Rotisserie Chicken on "Roto Wednesdays" Also Available Anytime by Special Order

Every Wednesday between 4-6pm we have fresh cooked rotisserie free range whole chickens available for pickup. Call ahead of you want to be sure to get one. You can also order these anytime with advanced notice. They average about 5 pounds and are priced at $13.99.

June Barbecue Ideas for The Grill from AllRecipes.com

Chicken and Bacon Shish Kabobs
Peruvian Lomo Saltado with Beef Tri-tip 
Prize Winning Baby Back Ribs
Blake's Best Steak (Ribeye)

Meat Packages Save $$ - Lots of Choices

Our meat packages are designed to give you a lot of choices in three different packages. Visit our pricing chart on our web site with options that are available with each plan - Gold, Silver, or Bronze. Meat Packages >

The Whole Hog for Your Luau Party

It's also Luau season and we start to get orders for whole hogs around this time of year. Here's the current prices as shown on our web site: Natural Luau Hogs - One Week Lead Time for Orders 40-60lb $3.10 lb., 60-80lb $2.65lb, 80-100lb $ 2.55 lb, 100lb+ $ 2.45 lb.

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from all of us here at Long's Meat Market,
we wish you a happy and healthy month of June.
www.LongsMeatMarket.com  - 541-344-3172

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