Longs Meat Market Blog

The Butcher's Blog - February 2012

noreply@blogger.com (Long's Meat Market Blog) — Wed, 01 Feb 2012 14:27:00 +0000

How about starting the month of February - a month of Superbowl, Valentines and Mardi Gras with a pot of Super Bowl Southwest Buffalo Chili? We’ve got the bacon and are replacing the beef chuck with our free range buffalo. "The Real Deal" – a southwestern chili recipe with lime wedges on the side. Recipe link >

Filet Mignon and Pinot Noir for Valentine’s Day? Yes.

Valentine’s Day is almost here… Ah, the day of love and romance. Romance builds your love and connection with your partner and brings to life your exciting early days together. It helps you relive those incredible memories. Your love can always be a breathtaking experience – you create it every day!
How about something special this year? Here are some ideas…

►Make something- write a poem, and make your own card and attach a flower to it…

►Send a “Hi Gorgeous” text out of the blue, or change your phone or computer wallpaper to a picture of your loved one and leave it so they will see it.

►Leave a love note on their dressing table or mirror with a compliment or private joke.

►Take care of her (or him): have a bath ready, with a glass of champagne, when they get home from work… and tell her dinner is in an hour…after a massage …

THEN... Set a romantic table, with flowers, a scented candle, sweet soft jazz, and present a scrumptious filet mignon dinner…” Here’s a recipe for that free range, grass fed, sumptuous filet: -

Lover’s Beef Burgundy Filet

Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine. Our filet mignon prime are from Knee Deep Cattle company, local, free range, grass fed, delicious hormone-free beef.

Browse more than 20 filet mignon recipes- link: - and the Pinot Noir? Broadley Pinot Noir 2010 - Valentine's special :$16.99 all month!

Lamb Cuts - Local and Free Range Delicious

Chops., Legs, Rack, Loins, Shoulder, Stew, Shanks. The free range lamb that we have fresh year round is from our local vendor Anderson Ranches in Brownsville. “Our lambs eat only grasses, and are fed no bi-products. More importantly for the purity of the meat, the lambs are given no antibiotics or growth hormones. This whole process produces a protein-rich, premium natural meat that tastes delicious. Our lambs are prepared for market by Mohawk Valley Meats, another local family-run business. It's only 30 minutes from the Anderson Ranch, so the lambs have minimal stress before processing.” Valentine’s Special - $3.00 off any rack of lamb Feb 1-14th.

Garlicky Leg of Lamb

“Last month we bought a 7lb leg of lamb (for about $48.00) here at Long’s and prepared it using a recipe from Cooking Light. It takes about 1.5-2 hrs to prepare, and will last all week for a variety of dishes depending on use. (British cottage or shepherd’s pie, sandwiches, tacos, hummus, stew to name a few). There’s a lot of ambiance of Greek and British cooking with using lamb. The herbs we used were fresh organic rosemary and oregano. Shallots could also be used." – submitted by David and Lark - Here’s the recipe link : (have a favorite recipe? submit your meat recipe ideas or experience to info@longsmeatmarket.com)

from NPR
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

Wine Classes Resume in February - " On the third Thursday of the month we feature one region and offer around five cheese and wine parings. Our best-attended event (which featured Spanish wines and cheeses) was held outside on our patio (one of the few summer evenings when it wasn’t raining)! We’ve featured France, Italy, Spain, Ireland (where we tasted beer instead of wine), and Oregon. Keith Ellis, of Cooks, Pots, and Tabletops and Cheese Louise, comes and shared his genius knowledge about the art (and work) of cheese making. In great detail he discusses each cheese from the specific dairies, how they are made, how one processes the different kinds of milk, how to store cheese, and how the end product got onto the plate in front of you. I then offer my knowledge about the wines I chose and discuss why I think it goes with the paired cheese. These classes usually lasted about one hour and we have received some great compliments from those who have attended." - Kaila Rose Nichol - Every Third Thursday, 7pm, $10.00

Free Wine Tasting Every Friday 4pm - 6pm

- with Kaila Rose Nicholl, our wine buyer.Tasting includes wine and cheese. Reds and whites are presented, both local and imported. Which wines are best for the holidays? Stop by and ask Kaila while tasting. Like that one that you just tasted? You can open a bottle, sit at a table and get 10% off. And don't forget our amazing cheese selection in The Deli. We have a good sampling of Oregon creameries and cheese makers including Rogue, Juniper Grove, River’s Edge, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.

TweetsforMeats Follow @LongsMeatMarket

Our new twitter account titled Tweets for Meats will post various facts, links, retweets, and The Butcher’s Blog monthly link, all related to healthier meat products for a smarter diet. Visit our Twitter page and follow us if you are so inclined. To avoid spam we need to approve follow requests.

Good book? Good Meat
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat , Good Meat is sure to become the classic cooking resource of the sustainable meat movement.

Wishing you and yours the best this month and always,
from all of us at Long's Meat Market

Hours: 8am - 6pm M-Sat.
Location: 81 East 28th Ave S, Eugene
541-344-3172
Website: www.LongsMeatMarket.com

submitted by David Brown
webmaster
Long's Meat Market
Eugene Oregon web site marketing

January 1 2012

noreply@blogger.com (Long's Meat Market Blog) — Fri, 30 Dec 2011 18:54:00 +0000

Welcome and a Happy New Year to you ! (and New Year's Eve :)
Here at Long's we have been very busy during the holidays like all of us, and are looking forward to a New Year that starts with a Ducks win in the Rose Bowl !

The Rose Bowl Game : January 2nd :
Prediction: Ducks over Michigan in a Tough Game

Oregon and Wisconsin are two of 12 teams since the start of 1996 to score at least 80 TDs in a season. With 82 this year, the Ducks joined Oklahoma as the only teams among that dozen to accomplish the feat twice.In Pasadena California the Rose Parade and Rose Bowl have always been televised on New Years Day. It looks like the bowl games organizers are mixing it up this year and we have the Rose Bowl on a Monday, January 2nd. That's ok. I guess we will have to extend the holiday weekend into Monday. Happy New Year !

The Buzz from Portland About Chop Butchery & Charcuterie -
can be read on Yelp .....the buzz here in our store is that we carry their handcrafted salami which is very popular for a distinctive taste from this new but vintage butchery in Portland - We carry two in our Deli cooler : Garlic and Black Pepper, and Herbes De Provence - Each costs $8.99 - while they last ...

Why Chef's Love Our Meat Products

Rocky Marselli, a local chef and owner of Osteria Sfizio, who has been featured in the national media, buys his meats from Long’s exclusively. “Long’s has the best quality meats that are raised sustainably here in the Willamette Valley, where the fertile soils provide a healthier source for the animals. I also enjoy the personalized attention that I get at Long’s and the ability to order custom cuts as I need them.”

Don't Miss - Free Wine Tastings with Kaila Rose Nicholl, our wine buyer, - Fridays 4-6pm - whites and reds

Watch for updates on facebook. Not a fan?

Got the Holiday Blues? Try These.
Rogue Creamery Blues

"On December 22, while on a road trip to California to visit family for the holidays, I stopped at the historic Rogue Creamery Cheese Shop in Central Point to get some information and see their retail store. It's worth the stop, if even to sample some of their award winning Rogue River Blue. The 5 lb wrapped cheeses were a visual treat, and they have a large variety of Cheddars as well as blues." David Brown, webmaster @ Long's (pictured with dog Shaman).

Here at Long's we have a large selection of their blue cheeses, and carry the following products (at discount prices compared to elsewhere)
Rogue River Blue (wrapped in grape leaves) - This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France. One of many awards: Best in Show, 2011 American Cheese Society, Montreal-

Caveman Blue - Caveman Blue is a rich, complex blue that is deliciously sweet & fruity with slight vanilla tones and a texture of butter and crystals

Crater Lake Blue- their most robust blue - made from a complex of local and international molds

Oregon Blue - Created a half a century ago, Oregon Blue Vein cheese has been the West Coast’s exemplary award-winning Raw Milk Blue cheese.

Oregonzola - this cheese is aged a minimum of 120 days in their caves.

Smoky Blue - cold smoked for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut flavors that magically contrast the sharpness of our blue cheese.

Link: Blue Cheese and Meat Recipes - take your pick from highest rated.

Great video: "Secrets of the Aging Cave" by Rogue Creamery

Take a tour of the first blue cheese aging caves on the west coast in operation since 1957. Creamery co-owner David Gremmels shares the secrets of the aging caves that nurture Rogue Creamery's line of award winning blue cheeses.

From England - Jason Palin, chef director at The Cheshire Cookery School in Altrincham, cooks up a storm with a delicious blue cheese and chicken breast View video recipe on YouTube -

Tidbits

Fresh Baguettes from Metropol Bakery

Knee Deep Free Range Jalapeno Beef Jerky - $24.98lb
In the freezer:
Whetstone Valley Free Range Goose
Carlton Farms Smoked Turkey
Shelton Free Range Turkeys and much more.

Large selection of condiments, Chocolate, BarBq sauces, meat rubs, and more.

Receive The Butcher's Blog by email - monthly issues >

Wishing all of you a Happy New Year,

from all of us at Long's

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

December 2011 - Season's Greetings

noreply@blogger.com (Long's Meat Market Blog) — Thu, 01 Dec 2011 22:25:00 +0000

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

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!)

Reflections of November

In the News: our free range lamb vendor was featured in Capital Press :Mike Wooley, owner of Long’s Meat Market, was quoted in this Anderson Farms article. full story:
Western Innovator - Direct Marketing Delievers Profits

Holiday Meats

We do spiral sliced hams in the store with our own honey glaze, and also have an old fashion style bone-in smoked ham. Prime Rib is also a big item as we dry age them and cut to order. Free range turkeys are still available and can be smoked. 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! It's always better to order everything in advance this season if possible. We also accept spontaneous purchases at our friendly customer service counter. :)

Free Wine Tasting Every Friday 4pm - 6pm
- with Kaila Rose Nicholl, our wine buyer. Tasting includes wine and cheese. Reds and whites are presented, both local and imported. Which wines are best for the holidays? Stop by and ask Kaila while tasting.

Like that one that you just tasted? You can open a bottle, sit at a table and get 10% off. And don't forget our amazing cheese selection in The Deli. We have a good sampling of Oregon creameries and cheesemakers including Rogue, Juniper Grove, River’s Edge, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.

Limited Seating Event – December 15TH - You are Invited

PRIME TIME with KEITH ELLIS, MIKE WOOLEY
of LONG’S MEATS AND KNEE DEEP RANCH

Grass-fed Prime Rib will be the star of this class, presented by Mike, Alvina and Cooks, Pots, and Tabletops's Chef Keith Ellis ! Knee Deep Ranch is in operation in Coburg, and other nearby ranches. Come learn about the fabulous Grass-Fed beef that they raise ! As we go into the Holiday season, many of our students look for tried and true methods of cooking the classic roasting dishes, as well as innovative side dishes to compliment marvelous meat ! Menu: Prosciutto Wrapped Gulf Shrimp with Red Pepper Romesco, Grass-Fed Prime Rib with Spanish Rosemary Salt Rub, Roasted Fennel and Onion with Pancetta, and Roasted Pears with Chocolate and Ricotta - Time: 6 - 8:30 PM - Cost: $75.00 - Registration information.

Welcome Tom and Johnny's Burgers!

Tom and Johnny's is the newest burger joint in Springfield. With gourmet burgers using our fresh ground free range beef exclusively, they are awesome! They also have fries, chicken wings, a salad bar and other assorted treats. Tom and Johnny's has a very active Facebook page. Check out their page and the recent post with photo of their 2lb "heart attack burger"! Go to Tom and Johnny's @ Facebook

Our fan list and insights are growing fast. We post updates on wine tastings, specials, certain featured meat products, events, and more ….check out our new “fan page”, links, and “the wall”.
Visit our Facebook page >

Finally, thank you all for a great year. We appreciate your business and strive to be your choice for high quality meats here in Eugene. We look forward to another year of providing friendly service at the counter, helping you with your menu planning, seeing your smiles at our wine tastings and in our deli, and sending you this Butcher’s Blog every month by email or RSS. Subscribe to The Butchers Blog.

Holiday Cheers

From all of us at Long’s

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

The Butcher's Blog - November 2011

noreply@blogger.com (Long's Meat Market Blog) — Wed, 02 Nov 2011 01:32:00 +0000

Greetings and Best Wishes for the Season!

Since Thanksgiving is only a few weeks away on the 24th, here’s some information about ordering our free range turkeys. We are starting the Turkey RSVP list for Thanksgiving. Please order in advance (call ahead with size and quantity - 541-344-3172) Turkeys will be available the week of Thanksgiving. Hams also available – whole or halved - we also need advanced orders for honey glazed or spiraled.The turkeys will come from Sheltons (Sheltons.com) which prides themselves on avoidance of antibiotics and hormones.

Why Long’s Fresh Ground Beef?
Ground beef is very popular here and we think we know why. We fresh grind our beef daily, and only offer the highest quality, free range, hormone-free, locally raised beef. Our vendor is Knee Deep Cattle Company, 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. Besides that, the taste and texture is noticeably different, and the price? Well, you decide! We offer two types of ground beef: ground chuck 15% fat @ $3.69lb, and our lean ground sirloin 6% fat @ $4.49lb. (10% off for orders of 10 lbs or more.). Like Chili? Check out this award winning recipe

News Updates from The Deli @ Long’s Meat Market
with a Large selection of wines, cheeses, deli meats !

Buying Wine for Long’s Meat Market
by Kaila Nicholl
Many people know that we at Long’s Meat Market have the best selection of meat in town. Some people even know that we have a wonderful deli with a wide selection of artisan cheeses.

However, many people don’t know we have a wonderful wine selection that is both affordable and delicious. When I look for wine for the shop, I focus on wines that are unique, well made, and in a price range that will attract customers who may not have come in to specifically buy wine. When the wine section began, its original focus was on Willamette Valley Pinot Noir. However, because local Pinot is not always the most economical drink of choice, the wine selection expanded to feature other varietals from multiple regions. While there is still a very strong (and very delicious) local presence, some of our best selling wines are from Argentina! When I taste wines, I initially concentrate on the flavor and then think about how they would work with food. If they pass these two critiques, I look at the price. I try to stay within the price range of $8.00 to $20.00, but if I taste a beautiful wine that I believe to be of great value, I want to offer it to our customers.

Dave, our deli man, came up with the idea of offering after-hour wine and cheese tasting. On the third Thursday of the month we featured one region and offer around five cheese and wine parings. Our best-attended event (which featured Spanish wines and cheeses) was held outside on our patio (one of the few summer evenings when it wasn’t raining)! We’ve featured France, Italy, Spain, Ireland (where we tasted beer instead of wine), and Oregon. Keith Ellis, of Cooks, Pots, and Tabletops and Cheese Louise, comes and shared his genius knowledge about the art (and work) of cheese making. In great detail he discusses each cheese from the specific dairies, how they are made, how one processes the different kinds of milk, how to store cheese, and how the end product got onto the plate in front of you. I then offer my knowledge about the wines I chose and discuss why I think it goes with the paired cheese. These classes usually lasted about one hour and we have received some great compliments from those who have attended. (These classes are being planned to continue after the holidays.)

Every Friday I offer a free public wine tasting from 4pm to 6pm. I usually feature two wines (often one red and one white, although I enjoy throwing a sparkling or rosé in the mix), and we often have a sample of cheese from our deli. While our customers come in for their evening or weekend shopping, I offer them a nice taste to accompany their decision-making. I also occasionally have representatives from local wineries come in to show their lineup. Even if you don’t intend to buy any wine, these tastings are great opportunities to see what we have in the store and hopefully provide you with the opportunity to find something you enjoy. We offer a 15% case discount (12 bottles) and have recently introduced a 10% discount when you buy 6 bottles. So, if you are planning a party or buying food for yourself, we have fabulous meat, local bread, sauces, charcuterie, spices, beer, cheese, and don’t forget we have wine too!

Tasting the 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 cheddars, blue cheeses, Oregon blue cheeses, French and Italian blues, bries, Rossini, wine soaked, gruyeres, Swiss, and more.

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

From all of us at Long's Meat Market
Have a safe and fun Thanksgiving season.

submitted by David Brown
webmaster
Logion Web Design and Development

It’s October already !

noreply@blogger.com (Long's Meat Market Blog) — Sat, 01 Oct 2011 12:22:00 +0000

and the cooler weather is calling for more soups and meat recipes to savor and enjoy. The coming of fall usually represents a period of slowing down. We are getting ready for a “speeding up” of customer orders and increased demand for our freshly cut and sustainable raised meat products. Some have said that we have a European-type atmosphere – an old fashioned, vintage, traditional butcher shop. Add in our commitment to healthier and sustainable meat products at reasonable prices, and we think we have a good recipe here. Let’s celebrate the changing of the seasons with hope, positive vibes for a better U.S. and world economy, and a winning season for the Ducks!

We are proud to carry Mycological Natural Products based here in Eugene. Mycological is the premier source for fresh and dried wild mushrooms gathered from pristine mountain rainforests in the rugged terrain of the Pacific Northwest. Since their continued efforts are dependent on the implementation of sustainable forest management policies and practices, they pledge 50 percent of net profits to forest conservation. We also carry their Terra Dolce imported organic Aji Amarillo Peruvian Chile Peppers. Try these chiles with this recipe (Andy’s Spicy Green Chile Pork) with 2.5 lbs of our Pork Shoulder Roast fresh cut here and sustainable raised by our supplier. Prep time: 10 min. Slow Cook 8 hrs on low. Feeds 8.

Go Ducks! – October
We have noticed an increase in meat orders for our fellow Ducks fans planning their in-home or at-game tailgate parties or gatherings. Save time! Call ahead and we will have your meat order ready for you when you arrive. Tell us it is for a Ducks event and we might surprise you with some creative ideas!

Walk to End Alzeimer’s – October 9th
We are gladly providing free appetizers to support the End Alzeimer’s 3.5 mile walk event at Alton Baker Park. For more information on this event or for general walk questions, contact Nicole Fink at 503.416.0212. Or, e-mail her at http://www.blogger.com/nicole.fink@alz.org

Ridgeline Rebuilds! Celebration Event – October 22nd
Join up to 200 students, their parents, and others at the SouthTowne fundraiser for the rebuilding of the Ridgeline Montesorri school, Saturday, Oct 22nd at the SouthTowne shops. We’re joining other local businesses in providing gift certificates, and are offering free hot dogs with raffle tickets.

Just In – Rogue River Blue @The Deli in Long’s Meat Market

Did you know ? The Deli in Long’s Meat Market has an ambiance of its own. Sit at a table for two and enjoy sampling and being surrounded by our red or white wines with a large variety of choices of local and imported cheeses. This historic seasonal cheese was judged Best in Show @ the 27th Annual American Cheese Society Awards in Montreal for the second time in 3 years.

Spicy Spaghetti with Mega Meatballs - Another Great Recipe
A customer provided this and told us that it was the best meatball recipe that she has had. She changed it a bit and used panko vs bread crumbs and no bell peppers. Of course she used our pork and beef. Here’s the link to this great recipe by Sunny Anderson on Food Network.com : Mega Meatballs (with Long's pork and beef :)

Reminders …

Just Taste It! Our Fresh Ground Grass-Fed Buffalo
– now only $5.98 per lb ….(elsewhere $8.00lb)

Lamb- Fresh and Custom Cuts to Order
Traditions aside, Lamb is not just available in Spring. It’s now available fresh year round. Our sustainable and delicious lamb can be custom cut to order (need cubes for kabobs?) or bought fresh in our store. Cut chops, legs, or racks.

Subscribe to The Butcher's Blog by email or RSS Feed (also linked from our Home page)

enjoy October,
from all of us,
Long's Meat Market
submitted by David Brown, webmaster

SEPTEMBER 2011

noreply@blogger.com (Long's Meat Market Blog) — Thu, 01 Sep 2011 23:37:00 +0000

Go Ducks Football Ribs Sale
Our Ducks – rated #3 have the LSU game this month……Mike Wooley (owner of Longs Meat Market) is going. If you are also, have fun !

It’s the tail end of the official barbeque season (yes, we have customers who grill year round), and we want you to score a rare discount on our baby back ribs - on sale Sept 1-15th - $4.98lb (vs $5.98)- mention The Butcher’s Blog and get $1.00 off on our sumptuous pork baby back ribs…. We are the “Market of Preference” in Eugene for high quality, free range, local, sustainable, and affordable meats.

King Estate Victory was a Victory for Oregon Sustainable Food and Wine
This year King Estate Winery, who orders most of their meats from us, faced a challenge (denial of permit) to their restaurant's operation. As a strong advocate of local sustainable agriculture, and with a huge amount of local support, they took a major initiative at the Oregon legislature to protect like businesses across Oregon. “As a result”, writes Ed King, “we were not only able to protect our restaurant but we changed the law for the benefit of all wineries, and even paved the way for a few others in the state to establish their own full service restaurants. It was a profound success that began with a collective effort to speak up for common sense, for the future, and for responsible job creation.” Grats !

Just Taste It! Our Fresh Ground Grass-Fed Buffalo
– now only $5.98 per lb ….(elsewhere $8.00lb)
Oregon Buffalo Stew recipe
(http://www.nickyusa.com/recipes/buffalo/buffalo_stew/buffalo_stew.htm)

Lamb- Fresh and Custom Cuts to Order
Traditions aside, Lamb is not just available in Spring. It’s now available fresh year round. Our sustainable and delicious lamb can be custom cut to order (need cubes for kabobs?) or bought fresh in our store. Cut chops, legs, or racks.

Facebook page – Yikes! - We keep getting Likes – Thanks! We like you too !

Which Wine with Which Cheese? Thursday 7pm Sept 15th
Besides our regulars, we have new tasters every week. A big thanks to Kaila and Keith who will be doing it again the third Thursday (Sept. 15th) each month at 7:00 p.m. Kaila Nicols shares four wines with critique and Keith Ellis of Cheese Louise, pairs cheeses with each.( $10.00 per class)

Friday Wine Tasting Still Free
4pm to 6pm. We offer a large selection of both local, regional, and imported wines in our deli, as well as a great selection of Oregon craft cheeses and imports. Our dried meats include Boar’s Head products, Knee Deep Cattle Company beef jerky, and other select products.

EMAIL OPT IN
We are sending out another email opt in invitation to subscribe to the Butcher’s Blog to over 1000 customers who asked to be on our list. If you are already subscribed, please ignore the request, but maybe forward it to a friend.
To receive The Butcher’s Blog by email – sign up here

See You in September
We hope to see you in our store this month. Please bring us a note, anonymous or signed of how we can improve our service, what you like about us, other suggestions, recipe ideas for The Butcher’s Blog, and / or your favorite meats. We enjoy your feedback!

Summer's almost gone, but look's what's coming up. More Butcher Blogs !
Have a great September !
FROM ALL OF US AT LONG'S MEAT MARKET
submitted by webmaster David Brown
www.logion.net

August 2011

noreply@blogger.com (Long's Meat Market Blog) — Mon, 01 Aug 2011 21:55:00 +0000

A Eugene Chef Likes Us
Rocky Maselli, local chef and owner of Osteria Sfizio in Eugene (http://www.sfizioeugene.com/), who has been featured in the national media, buys his meats from Long’s exclusively. “I don’t need to buy meat anywhere else. My vision for Osteria Sfizio Italian food and drink was to showcase the local bounty of Oregon through cooking seasonal and regional Italian cuisine. Long’s Meat Market is a natural partner for Sfizio. They have everything that the restaurant needs and if they don’t have it Mike can get it or custom cut anything. They custom grind our hamburger meat and sausage, supply the restaurant with grass fed and humanly raised chicken, pork, lamb and beef. Family run butcher shops are a dying breed in the U.S. as many have closed over the last 20 years because they can’t compete with volume buying power of super markets and club stores. For quality and custom service for my restaurant Long’s is the only way to go."

Join Us for a Saturday BarBQ? Come on Down to SouthTowne!
Our weekly Saturday parking lot BarBQ will be continuing through August every Saturday. Last month we took the grill to Silvan Ridge winery and grilled sausage for a benefit for the Childrens Miracle Network and had about 400 guest donating $60.00 per entrance. Scott Wooley will be cooking up hot dogs, sausages, bratwurst, kobi hamburgers, half chickens and baby back ribs from 11am – 3pm, all at reasonable prices! Craft beers and Oregon wines are also available at our deli.

Which Cheese with Which Wine ?
Our Thursday Wine Tasting class continues and this popular event just keeps going on like the energizer bunny. We’re having a stronger turnout and are glad to see some of you returning every week for our wine and cheese sampling with shared knowledge from experts. Thanks to Kaila and Keith who will be doing it again the third Thursday of August (18th)) and each month at 7:00 p.m. Kaila Nicols shares four wines with critique and Keith Ellis, cheesemaker and local owner of Cheese Louise Creamery in Eugene, pairs cheeses with each.( $10.00 per class)

Friday Free Wine Tasting
Due to popular demand we are continuing to offer free wine tasting every Friday night from 4pm to 6pm. We offer a large selection of both local, regional, and imported wines in our deli, as well as a great selection of Oregon craft cheeses and imports. Our dried meats include Boar’s Head products, Knee Deep Cattle Company beef jerky, and other select products.

New Facebook Page – Like Us ?
We have a new facebook page that is being developed by our webmaster David Brown of Logion Web Design. He happens to also be the one who writes and publishes this blog for us every month. (Yes, that is his picture with his dog Shaman). Take a peek and maybe you will “like us” !
Long's Facebook page (in progress)

Grilled Country Ribs with Summer Savory Mustard Marinade
Ingredients
2 tablespoons Dijon mustard, 1 tablespoon red-wine vinegar, 1/4 cup olive oil, 1 tablespoon dried summer savory, crumbled, or 3 tablespoons fresh summer savory, chopped fine, 1 tablespoon water, 2 pounds country-style pork ribs (about 6)
Prrep
Prepare grill.
In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.
Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.
from http://www.epicurious.com/

enjoy the summer and thanks for your business!
from all of us,
Long's Meat Market

submitted by David Brown
webmaster

Wishing you all a Safe and Fun 4th of July

noreply@blogger.com (Long's Meat Market Blog) — Thu, 30 Jun 2011 16:34:00 +0000

New Email Campaign Rocks
We launched an email campaign last month and sent out 1000 invitations to receive this blog-newsletter by email. We had a huge response. Thanks to all of you who subscribed! For those who are interested in receiving this blog by email, please go to our request email web page.

Google Likes Us
Thank you Google! We just noticed that we have received some recognition from Google in the form of how they display our web site pages on a search result page for “Eugene Oregon Meat Market”. It shows the eight main pages of our web site. Maybe our webmaster knows a few tricks. Take a peek >

Ribs on the BarBie
July is a great month for putting RIBS on the Barbie. Our ribs are some of the best in Oregon and come from sustainable and socially responsible vendors. The Ribs are all-natural and thick with meat, full of flavor, and the perfect match for your favorite barbecue sauce.

Parking Lot BarBq Sizzles
Our weekly Saturday parking lot BarBQ will be continuing in July every Saturday except on the 23rd. Scott Wooley will be cooking up hot dogs, hamburgers, half chickens and ribs from 11am – 3pm, all at reasonable prices! Craft beers and Oregon wines are also available at our deli. We are participating in the Winetasia fund raiser on Saturday, July 23, 2011 at 6 p.m. Join us at Silvan Ridge/Hinman Vineyards for evening of wine, food and fun.

The Whole Hog – Planning a Luau?
Tis the season for luaus and every year we get orders for hogs. We can get 40-100lb hogs and need to have a ten day lead time for ordering. Read about cooking a Kalua Pig in a pit. (That’s Kalua, not Kahlua). Pricing can be found here on our website.

Wine Tasting Thursday Nights
Wow! We had a great turnout at our Wine Tasting in June. Seventeen folks showed up and enjoyed the wine and cheese sampling. Thanks to Kaila and Keith who will be doing it again the third Thursday of July (21st) and each month at 7:00 p.m. Kaila Nicols shares four wines with critique and Keith Ellis pairs cheeses with each.( $10.00 per class)

Friday Night Free Wine Tastings
Due to popular demand we are continuing to offer free wine tasting every Friday night from 4pm to 6pm. We offer a large selection of both local, regional, and imported wines in our deli, as well as a great selection of Oregon craft cheeses and imports. Our dried meats include Boar’s Head products, Knee Deep Cattle Company beef jerky, and other select products.

Something Different ?
How About Ostrich Meatballs and Spaghetti?
Check out the recipe from our sustainable Ostrich meat provider, Nicky USA
http://www.nickyusa.com/recipes/ostrich/meatballs/ostrich_meatballs.html

From all of us,
Long’s Meat Market

submitted by
David Brown
Oregon webmaster

It’s June 1st , the Moody Blues are in town tonight at the Cuthbert Amphitheater,

noreply@blogger.com (Long's Meat Market Blog) — Wed, 01 Jun 2011 23:44:00 +0000

and we are starting to see some sunny days. It’s officially Summer this month and this is the season for outdoor fun, BarBq’s and picnics. We have a great selection for both of those. Ask us for ideas. FYI - watch for us at the end of the month on KEZI 5pm news. We have a drawing for $500 of meat products! (Don't miss the video on this blog - it's awesome)

Speaking of BarBQ’s, our weekly Saturday parking lot BarBQ starts this week, and Scott Wooley will be cooking up hot dogs, hamburgers, half chickens and ribs from 11am – 3pm, all at reasonable prices! Craft beers and Oregon wines are also available at our deli.

Friday Night Free Wine Tastings

Due to popular demand we are continuing to offer free wine tasting every Friday night from 4pm to 6pm. We offer a large selection of both local, regional, and imported wines in our deli, as well as a great selection of Oregon craft cheeses and imports. Our dried meats include Boar’s Head products, Knee Deep Cattle Company beef jerky, and other select products.

Welcome Silkey Peirce ! She has a delicious homemade Marinara sauce now available at our market as well as homemade meatballs - made fresh then frozen in 1/2 pint containers.

Join Us for Thursday Wine Tasting and Classes

The third Thursday of each month at 7:00 p.m. Kaila Nicols shares four wines with critique and Keith Ellis pairs cheeses with each.( $10.00 per class)

Welcome to our newest vendor Our Family Farm out of Junction City (http://ourfamilyfarm.wordpress.com). Besides supplying us with free range chickens, they publish a cool blog also. The most recent entry addressed the 7 billion people on this planet and had a You Tube video by National Geographic that was so well done that we had to include it in this blog also.

.
Really gets you thinking about the planet and our local space here in Eugene.

Have a great June – see you soon.

From all of us,
Long’s Meat Market

written by webmaster
David Brown
Eugene Web Design Services

Three Special Days in May

noreply@blogger.com (Long's Meat Market Blog) — Tue, 03 May 2011 14:26:00 +0000

It was the day before Easter, and all was a flurry. The legs of lamb were going out the door in a hurry. We did our own cuts and were swamped from dusk till dawn ! Our butcher blocks were busy all day long. We hope that you all enjoyed the Easter Day feast and celebration!

Spring erupted in April and is in full bloom in May as we celebrate three important days this month: Mother’s Day (May 10th), Memorial Day (May 30th) and a Wine Tasting - May 19th (3rd Thursday of every month, 7-9pm) combining French wines and cheeses. Mothers Day usually brings a higher interest in our delicious tenderloin steak cuts, then after Memorial Day at the end of the month we start our summer grill out the front door in our parking lot. Saturdays 11am-3pm.

As the weather gets better we offer great take-outs for picnics. Your choice of cheese, wine, beer (how about an ice-cold Ninkasi?) and cured meats. Boars Head is a favorite here and we have a good selection. Stop by and browse our store here in SouthTowne Eugene.

For Mother’s Day?
How About Tenderloin Steak on the BarBQ?
– a simple recipe that is easy to make
Ingredients
2 (2 inch thick) steaks beef tenderloin
• 1 tablespoon olive oil
• 2 cloves crushed garlic
• 1 teaspoon organic seasoning
Directions
1. Rub meat with olive oil and crushed garlic. Sprinkle with seasoning. Cover, and refrigerate for 30 minutes.
2. Preheat grill for medium high heat.
3. Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

submitted by webmaster
David Brown
Logion Web Design

Easter: Ham or Lamb ?

noreply@blogger.com (Long's Meat Market Blog) — Wed, 23 Mar 2011 16:02:00 +0000

Here at Long’s we offer our own in house spiral cut and honey glazed ham on a pre-order (we run out of these fast – pre-order is best to make sure that you have one ready.) We also offer the leg of lamb, and rack of lamb, and our lamb crown roasts are starting to get popular.)

Easter is one of the most celebrated religious holidays in the Christian world, next to Christmas. Traditions of the choice of ham or lamb include symbolism, cultural preference, pagan traditions, personal taste, and convenience. You don’t have to be religious to enjoy our high quality meats, but we hear that some folks swear by them:). In this blog we have a brief history quote of Easter foods by Mircea Eliade, hear from two passionate chefs about their choices of ham vs lamb, provide a link of recipes for both such as “Pistachio Crusted Rack of Lamb” or “Fresh Ham with Honey and Cloves”, and describe our own ham and lamb choices at our store here in Eugene.

According to the Encyclopedia of Religion, Mircea Eliade editor in chief [MacMillan:New York] 1987, volume 5 (p. 558): "Among Easter foods the most significant is the Easter lamb, which is in many places the main dish of the Easter Sunday meal. Corresponding to the Passover lamb and to Christ, the Lamb of God, this dish has become a central symbol of Easter. Also popular among European and Americans on Easter is ham, because the pig was considered a symbol of luck in pre-Christian Europe."

Ham or Lamb for Easter? - a funny blog that we found and had to share with you !
from: www.only-cookware.com/blog/2010/06/06/ham-or-lamb-for-easter

“Ham vs. lamb” may not rise to the level of theological debate, but when it comes to Easter dinner, the issue can divide celebrants into zealous partisan camps. Whose meat reigns supreme? We put the question to two passionate chefs.

“You know ham kicks lamb’s butt,” said Leisa Dent, co-owner and chef of L.L. Dent, the Southern-style restaurant in Carle Place, N,Y. “And I don’t care how much mint jelly you put on that thing.” Dent regularly cooks fresh ham (i.e., pork) and smoked ham.

“Both are better than lamb,” she declared.

For Easter lunch, Dent traditionally prepares a smoked ham that she glazes with, among other ingredients, Jack Daniel’s Tennessee Whiskey.

A whole ham (that is, the entire hind leg of the pig) easily feeds 20 to 30 people. For a smaller gathering, Dent cooks the “shank” half, which serves 10 to 12.

Because a smoked ham has already been cooked, “cooking” it at home involves little more than putting it in the oven, brushing on the glaze and getting it hot. Dent makes it fancy by scoring the top and inserting cloves into the resulting diamond pattern.

Ninety minutes later, the ham comes out of the oven fragrant, succulent of flesh and crisp of skin.

And ham is the Easter gift that keeps on giving. “The leftovers are good, hot or cold,” she said. “Ham and eggs for breakfast the next morning, ham sandwiches for lunch. And then I use the bone for pea soup.”

“For Greeks there is no question,” said Peter Spyropoulos, executive chef of Limani, the Greek seafood restaurant in Roslyn. “Lamb is all we eat. Lamb. Lamb. Lamb.”

In fact the traditional Easter meal, consumed at midnight after Easter Mass, starts with magiritsa, a soup made from lamb innards. Next up: kokoretsi, skewered lamb innards wrapped with fat and grilled. Finally, spit-roasted baby lamb.

For American homes, roast leg of lamb is easier to handle, and Spyropoulos recommends a boneless leg, which is a cinch to carve. He seasons his lamb with the Greek trinity of garlic, oregano and lemon — 2 cups of lemon juice to cut the richness of the lamb — but he also adds rosemary and thyme (if his mother isn’t around).

As for leftovers, Spyropoulos insists that “anything you can do with ham you can do with lamb.” He loves a sandwich made with thinly sliced lamb and Gulden’s mustard on white bread.

Finally, Lamb has a profound connection to the Easter story that ham just can’t touch. “At Mass,” Spyropoulos said, “the Greek Orthodox priest is always talking about lamb as a symbol of Jesus’ sacrifice.” No one ever talks about “the ham of God.”

Ham and Lamb Recipes

http://www.saveur.com/article/-/Easter-Ham-and-Lamb-Recipes?cid=cb

Here at Long’s we offer our own in house we spiral cut and honey glaze ham on a pre-order (we run out of these fast – pre-order is best to make sure that you have one ready. We also offer the leg of lamb, and rack of lamb, and our lamb crown roasts are starting to get popular.

submitted by webmaster

Why Corned Beef for St Patrick’s Day?

noreply@blogger.com (Long's Meat Market Blog) — Wed, 23 Feb 2011 16:36:00 +0000

It's a Tradition

Here at Long’s we also have a tradition – we make our own corned beef by brining for two weeks. It needs to be ordered in advance, so let us know asap how much you need ! The cut for corned beef is either a bottom round or brisket (but we can brine any cut). At $3.98 per lb, we know that you and your family or friends will enjoy every bite. Call us now – this is a very popular meat product for St Patrick’s Day ! (541) 344-3172. We also have free range Oregon lamb for Irish stew (read about a traditional Irish stew recipe).

St Patrick’s Day and Corned Beef History
Many myths have evolved around the celebration of St. Patricks Day on March 17th. St. Patrick's Day is a religious holiday of the Roman Catholic Church to commemorate St. Patrick (387 - 461 AD), the patron saint of Ireland. Since early Christianity it has been the custom to celebrate the life and accomplishments of a saint on the anniversary of his death.

St. Patrick was a fifth century English (or perhaps Scottish) missionary to Ireland who converted many pagans to Christianity. His feast day falls during the fasting season of Lent, but on March 17th the prohibitions against eating meat are lifted and the Irish celebrate their patron saint by dancing, drinking and eating bacon and cabbage.

Yes, that is right -- bacon or salt pork and cabbage; not corned beef and cabbage. The average Irishman could not afford to eat beef. Cows, if the ordinary Irish farmer owned a cow, were used for dairy products such as butter, cheese and milk. Sheep were raised for their wool. Pigs were the only livestock raised by for human consumption. Salt pork and bacon, therefore, were the common protein for the Irish farmer and his family.

By the 17th century salting beef had become a major industry of the Irish port cities of Cork and Dublin. The beef was then exported to France, England and later to America. Corned beef, a salt-cured beef brisket, was traditionally packed and stored in barrels with coarse grains or "corns" of salt. It was not until the Irish potato blight, or Great Famine, when the Irish immigrated to America and settled in New York City did corned beef become affordable to them. In fact, corned beef was actually a better value and cheaper than the bacon they were accustomed to. The Irish learned that corned beef was the better bargain from their Jewish neighbors in the lower East Side.

Corned beef on St. Patrick's Day also became popular due to the prejudice against Irish immigrants. Many farmers in Ireland raised pigs for sale to help pay the rent. Now, however, that tradition mixed with prejudice had turned into a slur: "Paddy with his pig in the parlor." By the 1910's, pigs, not shamrocks, decorated St. Patrick's Day cards and souvenirs. Irish Americans were now able to afford both pork and beef so it was easier to claim corned beef than pork.

Submitted by David Brown, Eugene webmaster, for Longs Meat Market

Filet Mignon for Valentine’s Day? Sweet !

noreply@blogger.com (Long's Meat Market Blog) — Mon, 07 Feb 2011 18:08:00 +0000

We carve the finest quality Filet Mignon cuts from Knee Deep Cattle Company - our source for locally raised and sustainable free range cattle. If you haven’t had Filet Mignon lately, maybe now is the time !

It could be perfect for a romantic Valentine’s Day dinner. How about Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce? Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.
http://allrecipes.com//Recipes/holidays-and-events/valentines-day/main-dishes/filet-mignon/Main.aspx

Or Filet Mignon with rich balsamic glaze? "This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes." 31,000 people have saved this recipe from the All Recipes website:

http://allrecipes.com/Recipe/Filet-Mignon-with-Rich-Balsamic-Glaze/Detail.aspx

More about our source of beef for our Filet Mignon cuts :

Knee Deep Cattle Company is an award-winning free range cattle ranch that is located near Coburg, Oregon. The cattle in their program are selected for breed type, meat quality, and temperament. They are handled in a very gentle and humane manner with minimal stress. The cattle are raised on Willamette Valley pastures of grasses and clover with an ideal climate for grass quality and grazing. The resulting nutritional values show high levels of vitamin E, CLA (conjugated linoleic acid), and Omega-3.

Reminders from our website:

We are now offering special prices for two combination meat packages, whole or half carcass, and natural luau hogs. Call ahead to place an order or ask questions. There is a one week lead time needed for whole hogs to assure sizing. All of our prices include cutting and wrapping. To order: (541) 344-3172 or email us. Ask about custom package orders.

Browse our meat pages for information on Pork, Poultry, Lamb, Unusual Meats, and Our Deli.
Enjoy wine tasting? Ask us to add you to our email list. http://www.longsmeatmarket.com/

With thoughts of chocolate,
From all of us at Long’s

Submitted by webmaster
Feb 3 2011

Thanks for Yelps and Your Business !

noreply@blogger.com (Long's Meat Market Blog) — Sat, 15 Jan 2011 23:28:00 +0000

We want to thank all of our new and returning customers for your business this past year. We were swamped during the holidays and had to adjust our routine to accommodate everyone. We hope everyone had a positive experience shopping here and enjoying our meat products.

We also want to thank those who have put some great feedback on Yelp. This confirms our commitment to locally raised, sustainable, high quality meat products, as well as international brands such as Boar's head that have high quality meat products.

"...We ordered a 10lb Prime Rib Roast for Christmas dinner. Couldn't have had a better piece of meat. Love this place! Always looking for an excuse to go back!" Mary C.

View Yelps about Long's Meat Market >

Send in your recipes and we may post it in this blog: Here's one from a customer who moved to Eugene about 18 months ago from Louisiana:

Jezebel Sauce

18 oz jar pineapple preserves,
18 oz jar apple jelly,
0.85 oz jar dry mustard,
5 oz jar horseradish,
1 T cracked black pepper

Combine ingredients and will keep for a while under refrigeration. Wonderful with any meats or on cream cheese and crackers. Enjoy !

send recipes to

David Brown, Oregonwebmaster@hotmail.com
webmaster
Longs Meat Market
Eugene Oregon

Holiday Meat Shopping Tips

noreply@blogger.com (Long's Meat Market Blog) — Tue, 30 Nov 2010 22:19:00 +0000

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

Specialty Cheeses at Long’s Deli

noreply@blogger.com (Long's Meat Market Blog) — Tue, 26 Oct 2010 02:28:00 +0000

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

Why We Carry Boar's Head Products

noreply@blogger.com (Long's Meat Market Blog) — Fri, 01 Oct 2010 23:08:00 +0000

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

Pork for Fall - Gameday Recipe?

noreply@blogger.com (Long's Meat Market Blog) — Fri, 10 Sep 2010 16:43:00 +0000

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

The Butcher's Blog - News

noreply@blogger.com (Long's Meat Market Blog) — Tue, 31 Aug 2010 19:18:00 +0000

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

How About Healthy, Locally Raised Oregon Lamb?

noreply@blogger.com (Long's Meat Market Blog) — Mon, 23 Aug 2010 20:02:00 +0000

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

Why We Sell Knee Deep Beef !

noreply@blogger.com (Long's Meat Market Blog) — Mon, 02 Aug 2010 17:48:00 +0000

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

5-star poultry available now

noreply@blogger.com (Long's Meat Market Blog) — Thu, 25 Jun 2009 00:21:00 +0000

We now have a new line on chickens grown in Siletz Or. that are pasture raised and showing the quality that has been missing in our area for the past three years since Greener Pastures closed it's operation. The birds are averaging a weight of 4-5 lb. and are raised on pasture and fed a wholesome grain supplement with no animal by-products and free ranging enviroment with no antibiotc or growth Hormones added to system. The company goes by the name of 5 star poultry and we are sure to agree with that as a quality grade also. $3.49/lb. as a whole with no additional charge for cutting for you.

Patio Grill

noreply@blogger.com (Long's Meat Market Blog) — Mon, 11 May 2009 21:32:00 +0000

Starting Saturday may 30th the patio will kick off the summer saturday grill by giving kobe mini burgers out for the first Grill of the year. You can also get a $50.00 gift card for Long's from Eugene True Value by purchasing your Weber grill at their store.

Mother's Day Special

noreply@blogger.com (Long's Meat Market Blog) — Tue, 21 Apr 2009 17:41:00 +0000

If you plan on fixing something special on Mother's Day mention you visited the Blog and you can get 10 percent off on filet mignon this special weekend only, May7th thru May 10th.

Spring Arrival

noreply@blogger.com (Long's Meat Market Blog) — Tue, 14 Apr 2009 15:09:00 +0000

With the sunshine on it's way, the garden planting starting , dealing with the taxes over for the year ,we have an oppurtunity to give a special deal on locker beef to customers that check out the new blog. We are offering a half grain-fed beef for only $1.80/lb. which is a savings of .60/lb. or $200.00 per half. This offer is limited time so orders need to be in by April 20.Add must be mentioned to get this incredible deal.