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Shop News 2017-12-08T10:44:14+00:00

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holiday specials, recipes, meat facts and more

Holiday Offerings 2017

December 8th, 2017|

Orders must be placed by December 17th. Please keep in mind that we have a limited supply on select items (mostly beef) so we highly recommend you call 207-703-0219 or stop by the shop at your earliest convenience! Lamb Bone-in Leg- $15.99 Boneless/Butterflied Leg- $19.99 Rack- $31.99 Boneless Saddle Roast- $34.99 Shanks- $13.99 Boneless Shoulder Roast- $14.99 Lamb Sirloin [...]

Let’s Talk Turkey

October 7th, 2017|

We can't believe that it's that time of year already, but we have officially begun taking orders for Thanksgiving Turkeys. Don't fancy a bird? We are also taking orders for dry-aged beef roasts, lamb and any other meat-y items that you would like to reserve. Turkeys require a $20 non-refundable deposit and can be made in person or over the [...]

End of Summer Break

August 31st, 2017|

We will be closed for our annual end of summer break Monday, September 4th through Friday, September 8th. We will reopen on Saturday, September 10th at 10am. We apologize for any inconvenience!

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what is dry aged beef?

One of the most common questions that we are asked is, “What is dry-aged beef”? We thought we’d take a minute to explain a few things. You see, most places don’t actually dry-age their own meat. First off, it’s expensive and incredibly time consuming (think about an entire 50 pound short loin taking up space for 40 days) and secondly, many places aren’t set up for it. So why, then, do we? Because it’s delicious and because we can. That’s why.

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Sausage Stuffing Recipe

November 19th, 2017|

Ingredients 1 bag Maine Meat stuffing mix 1 quart chicken stock 1 lb sausage, loose 2 large carrots, peeled, rough chop 4 stalks celery, trimmed, rough chop 1 onion, rough chop 2 cloves garlic 1 tbsp chopped rosemary (or sage — rosemary is proper) 4-6 oz butter (up to you, [...]

Turkey Brine Recipe

November 19th, 2017|

Ingredients 1 Maine Meat brine kit 3 gallons water 1 happy turkey Instructions Dissolve brine kit with 3 gallons of hot water and chill. Submerge turkey in brine. (preferably a 5 gallon bucket) Brine turkey for an hour per pound. For a more seasoned bird, brine for 1½ hours per [...]

Turkey Roast Recipe

November 19th, 2017|

Ingredients 4 oz butter, room temp 1 tsp chopped thyme, fresh 1 tsp chopped rosemary, fresh ~ salt & pepper Instructions Preheat oven to 425° Mix butter and herbs together to create a paste. Rub the turkey, trussed and ready to cook, with herb and butter paste. (see video on [...]

Know Your Cuts: Steak

October 13th, 2014|

Steak can be tricky business. The word itself has become an ambiguous term for a myriad of beef cuts, which are often meant to be treated differently in preparation. We also think it is important to know and respect how many steaks you can expect from one animal. In the [...]

Sujuk Sausage and Ground Beef Chili Recipe

September 26th, 2014|

Ingredients 1 lb of Ground Beef 1-2 links of Sujuk Sausage, chopped into 2-inch pieces 1 Yellow Onion, chopped 3 cloves of Garlic, minced 1 T Olive Oil 12 oz of Kidney Beans, cooked (dry is better, but canned in a pinch) 2 large Tomatoes, chopped (you can peel [...]

Would Veal by Any Other Name Taste as Sweet?

August 29th, 2014|

Pour the olive oil in a heavy bottom pan. Less is more, you only need a thin layer. Toss in the onions, and let them cook for one minute. Add in the garlic, ground beef, and sausage, a little salt and let brown on medium-high heat. Stir regularly, and break [...]