Posts from the ‘Products’ Category

May 23

What’s in your favorite burger?

On Friday May 25 (for Memorial Day Weekend) we will introduce another new concept to our meat loving customers – The Ground Beef Blend Bar!! Yes, I know – you need a moment to catch your breath – feel free to take a knee and reflect for a moment.

Now – we will stock 8 ounce portions of the following Grinds – Ground Chuck, Ground Brisket, Ground Filet, Ground Sirloin, Ground Flat Iron, Ground Chuck/Brisket (already blended) and Australian Wagyu Chuck/Brisket (already blended). You can select one of the pre-blended options or create your OWN burger that will allow you to dominate the world. We will continue to add options and different portions so you can be equipped to challenge your friends and family to a burger cook-off, knowing they stand no chance to keep up with your awesomeness.

Every so often something happens that changes the course of your life – the invention of radio, man walking on the moon, Janet Jackson performing at the Super Bowl – and now – The Rare Cuts Burger Blend Bar. Think about it, it’s why we are known as meat angels.

Mar 15

I’m not a Chef, but…(Installment 6)

Don’t Cutlet Me Down

Pan seared veal cutlets with sautéed mushrooms and squash tossed with angel hair pasta in a pan sauce reduction.

Boil some angel hair pasta until al dente, strain and reserve.

Dice some squash and mushrooms into bite size pieces and reserve.

Salt and pepper each side of the veal cutlets and dust them in flour. It’s best to keep one hand clean and the other handling the raw meat, so you do not cross contaminate. Shake the cutlets free of any excess flour.

Saute the cutlets in a stainless steel pan on the stove top in butter and olive oil on medium high heat for about 2-3 minutes each side. Do not over crowd the pan. As you finish each round of cutlets, place them on a pan in the oven at 250 degrees to keep warm. Once you’re finished with the cutlets, pour out any excess oil. Deglaze the pan with 2 cups of chicken stock, scraping the burnt bits off the bottom with a wooden spoon.

As the pan sauce is reducing to desired consistency, quickly sauté the mushrooms and squash in a large pot with a little bit of olive oil, about 3-4 minutes on medium high heat. Add the pasta and the pan sauce, toss to incorporate and plate. Set cutlets on top and serve. Enjoy.