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Tip Of The week 11/28/2016
Using Turkey Left Overs
Turkey Pot Pie
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chilled solid vegetable shortening
6 tablespoons ice water, or as needed
3 cups cubed cooked turkey
1/2 small onion, chopped
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can cream of chicken soup
6 oz water
2 (15 ounce) cans mixed vegetables, drained
salt and pepper to taste
Whisk the flour and 1/2 teaspoon of salt in a bowl
Add the shortening into the flour mixture with a pastry cutter until the mixture is coarsely crumbled.
Drizzle the ice water a little at a time, enough to be able to form a ball, over the mixture with your fingers.
Place the dough in plastic wrap and refrigerate for 30-35 minutes.
Preheat oven to 375F
Mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables Preheat oven to 375F
in a saucepan.
Bring to a boil, then reduce heat and allow to simmer.
Cut the dough in two making one piece slightly bigger than the other.
Flour a work surface and roll the bigger piece into a circle to fit into a 10-inch cast-iron skillet.
Roll out the smaller piece into a circle for the top the top.
Remove turkey mixture from heat and pour onto skillet.
Place the top roll over the filling, crimp the two crusts together with a fork,
Cut several slits in the top with a sharp knife.
Bake in the preheated oven until the crust is golden brown, usually about 45-50 minutes.
Serves 6 good sized servings
Recipe of the Week 11/28/2016
1/2 cup Vegetable Oil
1 lb Beef round, coarse grind
1 lb Beef chuck, coarse grind
1 can Tomato sauce (8 oz ea)
1 can Beer (12 oz ea)
1/4 cup Red chili, hot, ground
2 Garlic cloves, finely chopped
1 Onion, small, finely chopped
1 1/4 tsp Oregano, dried, pref. Mexican
1/2 tsp Paprika
1 1/2 tsp Cumin, ground
1 1/4 tsp Salt
12 oz Monterey Jack cheese, grated
Heat the oil in a heavy 3-quart pot over medium-high heat, add the meat to the pot.
Cook, stirring occasionally, until the meat is evenly browned.
Add the tomato sauce, beer, ground chili, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
Sample and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning