Tag Archives: The Butcher

Meyer Company Ranch… Montana, USA

This building is part of the original homestead of John Blair. Every building at the ranch has been restored.

Our Family at the Meyer Company Ranch. Checking off the goals for 2018!

Our Method

In our home, we have a method. If you’d like something to happen or if you’d like to accomplish something …then write something down.

Every January, The Butcher and I and our boys, discuss our goals for the coming year. Owning a   small family business means that every decision  we make will affect all of us. Together we decide what we would each like to accomplish.

Our love of travel and good food, combined with our quest to learn and see with our own eyes where our food is coming from, prompted us to add a visit to Meyer Company Ranch to our goal list for 2018.

Our Market has been sourcing All Natural Beef Products  from The Meyer Company for just over a year. The Butcher and I look for companies that fit in with our philosophy of  family atmosphere, small farms and humanely raised animals without added hormones, steroids or antibiotics.

We have been diligent in researching these companies and have been pleased to meet many like-minded individuals along the way.

Everything connects

Thirty years ago, Anthony began to learn the art of Butchery.

He started from the ground up and had many mentors to learn from and work with. Today, we are working together to take the traditional Meat Market to the level of todays expectations. Our customers are smart, well-informed and looking for the best quality to feed their families. This has pushed us to learn new things, to investigate and to become better at our work and better for our family. We are thankful!

Thirty years ago, Bob Meyer had a vision for raising beef.

Beef raised the old-fashioned way, right here in the United States of America. Bob purchased his first ranch in Montana and the all natural program started with twelve head of cattle. As with any business, Bob didn’t do it alone. His Ranch Manager Jim Phillips helped him realize this dream of  Red Angus Cattle raised the all natural way, on pasture, in the Blackfoot River Valley of Montana. Throughout the years the Meyer company has grown to include small satellite farms in Colorado, Kentucky and throughout the West. Ranches and farms that adhere to and share the same standard of excellence that Bob and Jim began. Many years of trial and error, along with much hard work and dedication  brought the culmination of a superior Prime Red Angus, All Natural Product. Beef that we can be happy to feed our family and proud to sell at Our Market.

 

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A Tour of McEnroe Organic Farm, Millerton NY

The Butcher, The Farmer

McEnroe Organic Farm specializes in Organics from the ground up. Organic Compost, Soil, Vegetables, Turkeys and Cattle.

#thefarmerslife
#thebutcherslife

A THING OF BEAUTY IS A JOY FOREVER: IT’S LOVELINESS INCREASES; IT WILL NEVER PASS INTO NOTHINGNESS… JOHN KEATS, (Endymion book 1; an excerpt)

Beauty is more than something we see. Beauty is something that is within a person or place; a feeling that at times cannot be described. True beauty is experienced.

A wonderful part of being married to The Butcher is the many new adventures that it brings! Our Market is closed on Mondays, but that usually means we are out having fun, meeting new people and learning new things. Many times our adventures take us Upstate New York… to the Mountains, to the Hudson Valley, to the Schoharie Valley. In the mountains of Upstate NY, the air is clean and the people are lovely. We always feel as though one day in the mountains can refresh us and then we can get back to work, back to our everyday.

Our Market and our life are intertwined. Food… Good Food …is our business and our passion.

Along the path to finding good food to bring to our special customers, we meet the best, most hardworking people who are responsible for the beginnings of that good food.

Two Hours and Twenty Four Minutes drive from Huntington, Long Island took us on an adventure to a beautiful place in the Hudson Valley. A place where every day feels like two and we can feel unhurried and unstressed.
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Grill to Perfection!

Wagyu Tomahawk Rib Steak Grilled over a medium heat (400 degrees fahrenheit) for 24 minutes. Served Medium-Rare…no sauce required!

With the summer holidays approaching and the weather warming up, it’s time to stoke up those barbecues and grill up some perfection!

In our house…The Butcher Cuts, and I Cook…. that means grilling too!

Grilling a Steak or Burger can be intimidating, but only if you let it be~ Follow these tips…and you will grill up fabulous dinners this summer!

FIRST THINGS FIRST….THE TOOLS~

Make life easier for yourself, by investing in a few simple tools, to help you master the grill!

These simple tools will help you grill your meal to perfection!

You will need:
2 simple, metal, thin spatula with a long enough surface to hold the meat.
2 sets of simple metal tongs.
One or two meat thermometers…again…this is the place I feel that the simple ones…work best!
An easy to use kitchen timer.
A Meat Thermometer
Wooden cutting board.
Several Sharp Knives, one that has a serrated edge.
Salt and Peppermill

NEXT…STOP BY THE BUTCHER AND PICK OUT A TOP QUALITY PIECE OF MEAT

At R&S Meat Market, The Butcher is always striving to bring you the best quality beef, pork and poultry. Anthony has been replenishing the Meat Cooler at R&S, since January, and there are many delicious Prime Dry Aged Steaks to choose from, as well as All Natural Options, Wagyu and other specialty items on hand or available for order.

The Butcher is always willing to talk with you and direct you towards the piece of meat that will suit your budget, gathering or special occasion.

This is the Meat Locker at R&S Meat Market. Anthony …also known as The Butcher… has invested a lot of time and knowledge into picking out the right beef to bring to our Gourmet Market.

TIPS FOR SIMPLE GRILLING~

As a rule, I never grill on high heat.

Always bring the meat to room temperature before grilling.

Heat your grill to a medium heat. Every grill is different. On my grill, with three burners lit, medium brings the heat to 400 degrees.

Plan to stick close to the grill while you cook. This means, plan out all of your side dishes ahead of time and prepare your salad. Make sure everything is ready to go before you put that meat on the grill~

COOKING TEMPERATURES AND APPROX. COOKING TIMES~

Using a meat thermometer will ensure that you always have the doneness that you are looking for.

GROUND BEEF must be cooked to 160 degrees internal temperature

BEEF/VEAL/LAMB can be cooked to
145 internal temperature for Medium-Rare
150 internal temperature for Medium-Well

POULTRY must be cooked to 165 degrees internal temperature

PORK should be cooked to 145 degrees internal temperature and will be a slight bit pink in the center…that’s OK~

Use a timer! I suggest this because everyone’s idea of five minutes is different.
The cooking times below, are for cooking over medium heat, and flipping once at the halfway point.

A Flat Iron Steak will take about 12 minutes over medium heat
A skirt steak will take about 10-12 minutes over medium heat.
A Flank Steak will take about 14 minutes over medium heat.
A Filet Mignon Steak will take about 12 minutes over medium heat.
A one inch Rib Steak or Shell Steak will take about 12 minutes over medium heat.
A two-inch Wagyu Tomahawk Steak will take about 24 minutes over medium heat
A Porterhouse is tricky, It can take 14-18 minutes over medium heat for medium doneness.
The Gourmet Burgers at R&S are a half pound each. When put on the grill fresh, they will take 16-18 minutes ( medium heat ) for medium-well.

Scroll through the gallery below to be inspired~
#feedthefamily #happysummer #chowfancyeveryone

Bourbon Glazed Berkshire Pork Roast

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Bourbon Glazed Berkshire Pork Roast Prepared in Tomato Red/Cobalt Blue Chowfancy Baker

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This small pork roast fed three people. The mustard brown sugar coating produced a sweet crunchy crust, while the fig gravy was a delicious compliment! Serve with a side salad for the perfect meal~

This may sound ridiculous, but The Butcher had put a ban on my efforts of perfecting pork chops. Yep, I know, crazy right? Well, he was nice about it…but he kindly asked that I stop cooking pork chops…because it just wasn’t working.  So, for a few years I bypassed the pork section of the meat case.
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Chowfancy~ Let’s bring back the old!

I love January…

I love Sundays, good food, time spent with family, beautiful dishes, clementines, fancy perfume, rustic recipes, fresh-cut flowers, cookbooks, everything french, quality handcrafted and useful objects, fine chocolates, special cheeses and prosciutto, Champagne, Cabernet and a top quality steak…that has been grilled to perfection.

I am inspired by …people with artistic vision, kind hearts, lively conversations, vintage finds and old photos, the color red, great music of any genre, the possibility that at any moment something wonderful is about to happen.

Since Chowfancy is written by me, The Butchers Wife, I thought I would share a little bit of the back story as to how this blog has come to life and perhaps a glimpse into what is in store for the coming year.

The Butcher and I have been together for twenty-one years. Since the beginning we have both had a similar take on the importance of family, hard work, dedication and quality. Over the years we have grown together and along with our children continue to change and adapt to each new year.

For the past two years or so, we have taken R&S Meat Market in a new direction by listening to the needs of our valued customers as well as the personal needs of our growing family. I have always been involved with the business, but now have more time to spend at the Meat Market and have enjoyed being with everyone at the shop, including you! By speaking with and listening to our customers I realized the need for ideas on what to cook for dinner or recipes to prepare for an upcoming dinner party. I also noticed the stress that comes with preparing and cooking a large piece of meat for a special holiday meal. At the same time I have witnessed the excitement of a customer satisfied with a delicious item, or recalling a special recipe that they enjoy to cook for their own family.

Our children are growing and I have noticed that they are looking for good food and that their appetites have grown too. It has become very rewarding to cook for them, because of their appreciation and empty plates! As a family we have come to the conclusion that less is more, and Quality, Not Quantity has become our motto. In order to accommodate our changing schedules and continue to fit in much-needed family time, we cook dinner at home and have taken many road trips with our boys, Upstate New york. In our travels we have met the kindest most hardworking people who create beautiful and delicious things. We have picked our favorites and brought them to you through the Meat Market.

As we start this new year our goal, along with our helpers at R&S Meat Market, will be to continue to listen to our customers. We will continue to carry top quality beef and poultry items as well as many entrée items all set for you to pop in the oven. All Natural Beef, Chicken, Pork and Lamb will be top priority and The Butcher will continue to search out the best prime beef to age to perfection. Together we will work hard to curate the Meat Market with specialty cheeses, gourmet pastas, healthy snacks, crackers and food based skin products brought down from the Catskill and Adirondack Mountains. Our family road trips will continue and there will even be a few new and unique surprises coming soon!

For 2016 we are inspired to think less about “out with the old”…and more about how to repurpose the old. Let’s bring back old family recipes and traditions and let’s make everything old new again!

Corned Beef & Cabbage

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St. Patrick’s Day is so whimsical and fun that whether or not you have Irish heritage, it is an enjoyable day to celebrate. My Grandmother always prepared Corned Beef and Cabbage on St. Patrick’s Day, and it was a meal that I really looked forward to.
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