Wondering how to cook that special cut of meat or how to best prepare a whole chicken? Ask our knowledgeable meat cutters for cooking suggestions.
If you’re looking for new and different ways to prepare meat at home, check out these marinades, spice rubs, and burger recipes to help you get the most out of our flavorful products.
Coconut Lime Marinade
Yields 2 1/2 cups. Use 1 cup marinade per 4 lbs of meat.
Ideal for fish or poultry.
1 - 13.5 oz can coconut milk
1 Tbsp minced fresh ginger
2 Tbsp lime juice
1 Tbsp honey
3/4 tsp salt
1/4 tsp white (or black) pepper
1/2 bunch chopped fresh cilantro
Combine all ingredients. Mix well with whisk, make sure honey is dissolved.
Store in refrigerator in a closed container for up to one week.
Sesame Marinade
Yields 2 cups. Use 1 cup marinade per 4 lbs of meat.
Ideal for poultry.
1 c sesame oil
1/2 c wheat free tamari
1/4 c minced green onion
1/4 c brown rice vinegar
1/4 c brown sugar
1/4 c sesame seeds
2 tsp orange juice concentrate
1 tsp chili flakes
Warm the tamari, vinegar, and brown sugar until sugar is dissolved. Set aside to cool. Combine all remaining ingredients. Mix well then add the cooled mixture to it.
Store in refrigerator in a closed container for up to one week.
Harissa Marinade
Yields 5 cups. Use 1/4 cup of marinade per 4 lbs of meat.
Ideal for fish, poultry, beef, or pork.
4 c olive oil
1/2 c mixed chili paste
1/2 c coriander
1/2 c caraway
3/4 c minced fresh garlic
1/4 c cumin
3 Tbsp salt
3 Tbsp chili flakes
1 Tbsp smoked paprika
1 Tbsp orange juice concentrate
1 tsp cayenne
Toast your dry spices in a pan 3 - 5 minutes, tossing often to keep from burning. Mix wet ingredients and then whisk in toasted spices and salt.
Store an airtight container at room temperature for up to 8 weeks.
Phad Thai Marinade
Yields 12 cups. Use 1/4 cup of marinade per 4 lbs of meat.
Ideal for fish, poultry, beef, or pork.
6 c sesame oil
4 c chili paste
2 c minced garlic
1 c lime juice
1 can pureed diced tomatoes
1/2 c brown rice vinegar
1/2 c salt
4 Tbsp tamarind paste
Combine all ingredients. Mix well with a whisk.
Store excess marinade in closed container in refrigerator for up to 2 weeks.
Indian Spice Rub
Ideal for lamb, beef, fish, or chicken.
8 tsp mixed peppercorns
4 tsp mustard seed
4 tsp fenugreek seed
4 tsp ground coriander
1 tsp chili flakes
Toast dry spices until aromatic. Grind to a coarse powder. Store dry rub in a closed container at room temperature for up to three months.
When marinating, add 1 Tbsp olive oil and 1 Tbsp minced garlic per pound of meat. Generously rub meat with spice blend.
Fajita Dry Rub
Yields 3/4 lb of rub, enough for 6 lbs of meat.
Ideal for stir fried beef or chicken breast.
2 Tbsp chili powder
1 Tbsp salt
1 Tbsp brown sugar
2 tsp cumin
1 tsp paprika
1 tsp granulated garlic
1 tsp dry oregano
1 tsp chipotle powder
1/2 tsp coriander
1/2 tsp cayenne
1/2 tsp chili flakes
1/4 tsp ground bay leaf
Combine spices. Generously rub meat with spice blend.
Store dry rub in a closed container at room temperature for up to three months.
Blackening Rub
Ideal for white fish or chicken breast.
1/4 c brown sugar
1/4 c paprika
2 Tbsp ground fennel seed
2 Tbsp dry thyme
2 Tbsp dry oregano
2 Tbsp salt
2 Tbsp granulated garlic
2 Tbsp cayenne
1 Tbsp black pepper
1 Tbsp ground cumin
1 Tbsp ground mustard seed
1 1/2 tsp ground bay leaf
Combine spices. Generously rub meat with spice blend.
Store dry rub in a closed container at room temperature for up to three months.
Bacon Blue Burger
Yields approximately 8 - 1/3 lb patties.
2 lbs 85% lean ground beef
1/2 - 12 oz package bacon, coarsely chopped
1/3 lb blue cheese crumbles
1 1/2 tsp fresh thyme
Mix all ingredients gently in a bowl with hands. Grill or pan fry.
Wheat-free Salmon Burgers
Yields approximately 15 - 1/3 lb patties.
5 lbs finely chopped salmon
1 yellow onion, minced
1 egg
5 finely crushed rice cakes
4 Tbsp dry dill
3 Tbsp minced garlic
2 Tbsp lemon juice
1 Tbsp smoked paprika
1 Tbsp salt
2 tsp black pepper
1/2 tsp cayenne
Mix all ingredients gently in a bowl with hands. Form into 1/4 - 1/3 lb burgers. Grill or pan fry.
Souvlaki Lamb Burgers
Yields approximately 15 - 1/3 lb patties.
5 lbs ground lamb
6 Tbsp olive oil
2 Tbsp dry oregano
2 Tbsp minced garlic
1/5 c lemon juice
2 tsp salt
2 tsp black pepper
Mix all ingredients gently in a bowl with hands. Form into 1/4 - 1/3 lb burgers. Grill or pan fry.
