Cozy Mystery Book Reviews: Cut: A Medical Murder Mystery by Amy S. Peele

Cozy Mystery Book Reviews: Cut: A Medical Murder Mystery by Amy S. Peele: While the federal government is launching a national investigation on the -equity- of organ distribution, a female tech CEO flies across...

CRAB BONANZA

 

As you may have noticed, the local dungeness crab season is well under way and we would like to celebrate it by hosting a crab dinner in our very own Udder Room. In attendance will be our seafood purveyor, Beck Barger, of Small Boat Seafood. She will be educating us all on what it means to eat sustainably harvested crab, and how to crack and clean a crab. Then we will cook up a three course crab dinner! The dinner starts at 7pm on Thursday February 13th. Come prepared to get messy and get down on some delicious, local, dungeness crab!

Call now to reserve your spot, seating is limited! (415) 285-MEAT

Gobble Gobble!

 

Thanksgiving is rapidly approaching and we wanted to let you know that we are ready and raring to go with some delightful holiday offerings. We are selling heritage and broad breasted turkeys from BN Ranch in Bolinas. Broad breasted turkeys have more breast meat and mild flavor. Heritage birds are a gamier, more flavorful alternative. They have more dark meat and are one of five heritage turkey breeds. But how do you cook your turkey?

We would like to introduce you to the "Turchetta". Hopefully you are already familiar with the Italian street food, Porchetta (if not, you should come in to the shop and try some), it is a deboned pork belly and loin seasoned with fennel pollen, garlic, rosemary, salt and pepper, rolled, tied and roasted. We have applied Porchetta principles to Turkey cooking. We are offering your turkey, deboned and stuffed with duck fat, garlic, rosemary, sage, thyme, salt and pepper, tied up and ready to go in the oven. No pesky bones to carve around, no need to worry about your white meat drying out, no need to brine, all you have to do is stick in the oven, and slice it!

For those of you who are cooking for 2 to 4 people, we are going to be offering ducks, guinea fowl, ham and cornish game hens as well as our usual selection of local, pasture raised meats. Here is a full list of our offerings:

Thanksgiving Offerings

BN Ranch Turkeys from Bolinas, Ca

Heritage Turkeys: $7.50/lb

Broad Breasted Turkeys: $5.50/lb

Liberty Ducks: $5.50 lb

Game Hens: $9.50 each

Guinea Fowl: $12.50/lb

Turchetta: (deboned turkey rubbed down with Garlic, herbs (rosemary, sage, and parsley), salt + pepper and duck fat, rolled and tied into a roast:  Price of Turkey + $85

Turkey Deboning fee: $20

Turducken: We will debone birds for Turducken, but we do NOT make stuffing for them or put them together.  There is a $40 deboning fee which will get you a deboned duck, chicken and Turkey (the Turkey will still have the legs unless   specified otherwise).

Llano Seco Boneless Hams: $11.50/lb

Turkey Stock: $8 qt.

Gravy: $12 qt. $6.50 pt.

Pork, Porcini and Sage Sausage for Stuffing: $11.00/lb

Brine mix: $7.00

Call soon to your reserve your turkey and help us make your holiday as seamless and easy as possible! 

(415) 285-MEAT

Meet Magruder Ranch

This week we want to introduce you to another one of the farms that supply us with delicious pasture raised meats.  Magruder Ranch is located in Potter Valley in Mendocino County, California.  The ranch is currently run by Mac Magruder, his wife, their daughter Grace and a couple of ranch hands.  The ranch has been in the Magruder family since 1919, when Mac's great grandfather purchased the land to raise sheep.  Mac's grandfather shifted the focus towards pear production and pears remained the focus until Mac took over in the '70s.  Mac took out the orchards and has dedicated the ranch to raising Angus cows and mixed breed pigs.  Mac has been building his grass fed beef program since the 70's, long before grass fed beef was fashionable, and earned early recognition from bay area taste makers Chez Panisse as well as a handful of other early converts to grass fed beef.  We receive a side of Mac's beef every other week and age it for a minimum of two weeks (it has one week of age when we receive it).  We cut one quarter cow every Friday for the shop and generally continue to age the short loin (for porterhouses) and rib roast (for ribeyes and cowboy steaks) for another week or two.  Mac's beef has a wonderfully full beef flavor, which is further enhanced by the aging that we do at the shop.  What you get is a beef that is more rich, nutty, complexly flavored and tender than unaged, grain finished beef.  Mac's cows are raised entirely on pasture and eat nothing but grass their entire lives.  The cows are rotationally grazed on the farms 2400 acres as well as 7000 acres that the Magruders lease from their neighbors.  The ranch sends roughly 175 cows a year to market. 

While pork production has only been going on at the ranch for a handful of years, the pigs Magruder raises are some of our favorite.  The pigs are raised on pasture  and are a cross between wild boar and either Berkshire or Duroc pigs.  The wild boar gives the pigs the instincts necessary to live out of doors and take care of their young, and gives the meat a beautifully dark color and a deep, robust flavor.  The pigs are fed spent beer grains from Lagunitas Brewery as well as brewer's yeast, whey, and wheat that the Magruders mill themselves.  But probably most important for creating the unique flavor profile that we love is the wild forage that the pigs eat from the 200 acres of oak woodland that they roam.  When you conjure up an ideal vision of where your pork comes from, it probably resembles the pig heaven that is Magruder Ranch.  We receive two pigs every other week from the Magruder's.  The annual pork production is roughly 200 pigs.

We've been working with Mac for most of the time that we've been around as a store and look forward to many more years of bringing his superb meats to our shop for all of you to enjoy.  So come by and pick up some chops or a roast and we're sure that it will be some of the finest meat that's ever graced your table.

Dine with Riverdog Farm

 

Our Salmon dinner was such a success that we have decided to do a series of dinners featuring our various farmers and purveyors. We are excited to announce our next event will feature Riverdog Farm in Guinda, California. If you've been to the shop, you've hopefully tasted their succulent, heritage breed, pasture raised chickens. Or perhaps you've dined on their delightfully marbled pork? We love this farm, and we are ready to showcase all of their wonders in a five course dining extravaganza. Each course will be paired with wine from Cahill winery in Graton. The fine farmers of Riverdog Farm will be here to teach you about their organic farming practices and enjoy the fruits of their labor.

The dinner will take place from 7 to 11pm on Saturday, August 17th, and will cost $150/person.  Call now to reserve your spot. It is bound to be an evening to remember!

A Meaty Independance Day for All!

 

Here we are, only days away from one of our nations meatiest holidays and we, the fine folks at Avedano's, are ready for the grilling bonanza! So fire up your slip n' slide, put on your short shorts, crack a beer and get grillin! Here are all the meaty delights you can expect to find at our shop for your 4th of July needs:

Marinated Half Chickens from Skyelark Ranch

Organic Pork Spare Ribs from Llano Seco

Bacon Hot Dogs from 4505

100% Grassfed ground beef from Magruder Ranch

Ground Beef from 5 Dot Ranch

Ground Beef with Ground bacon for your decadent burger needs!

Our extensive selection of house-made, fresh sausages

Dry aged, bone-in Ribeye Steaks from Magruder Ranch

 Ribeyes from 5 Dot Ranch

New York Strip Steaks from 5 Dot Ranch

Home made BBQ sauce

the best darn pork chops you've ever had from Llano Seco on sale for $12.50/lb

AND MORE

Come and get it you patriotic, meat eating folk! 

Happy 4th!

Salmon-chanted Evening

We are excited to announce that we will be hosting an educational feast on Friday June 28th in the Udder Room (the gorgeous dining room attached the butcher shop). Do you love salmon? Do you feel like you are in murky waters trying to decipher what seafood is ethical to eat? Do you like to sing sea shanties? Then you, my friend, are going to love this dinner. We are co-hosting the event with our friend and seafood purveyor, Small Boat Seafood. Dinner will start at 7pm, you will learn how to fillet a whole salmon, meet a captain of a salmon fishing vessel, sing educational shanties with a fourth generation musician/fisherman and, of course, feast on salmon! This dinner is very exciting to us and we hope to make it one of many, for what is better than simultaneously eating and learning!? Call the shop today to reserve your seat.

3 Courses and infinite memories for $50, BYOB.
Friday June 28th, 7pm
Call (415) 285-MEAT