|
Premium Meats |
| |
BEEF
The Corner Butcher Shop carries USDA Choice and Prime grade beef. We price our PREMIUM product to be competitive with the supermarkets lower quality beef. Our beef is guaranteed to be fresh and premium quality. We grind our own burgers guaranteeing no fillers or additives. We custom cut our roasts several times daily - always fresh. Rib eyes, Porter house, T-bones, filets, etc, we custom cut it in front of you, to your specifications. We will hand rub or marinate for you, and can tell you how to cook it to perfection!
|
|
|
WHAT YOU SHOULD KNOW ABOUT BEEF
When you go to the meat case to purchase beef, there are a wide variety of options from which to choose. All of these options can make it confusing if you don't know what to look for. If you understand what the names mean, you'll be one step closer to proper selection.
- "Loin" and "Rib" are clues that the beef is a more tender cut.
-
"Chuck", "Round" and "Flank" indicate a less tender cut. Less tender cuts will require marinating or a slower, moist cooking method. The USDA has three grades that they generally give beef for retail consumption.
Grades are determined by the amount of marbling (flecks of fat within the meat), the texture of the meat and its color and appearance. Prime meat has the most marbling and Select has the least. Less marbling means less fat, therefore Select has fewer calories
If you must buy pre-packaged product, there are a few things to watch for no matter what grade or cut you choose:
|
PORK
 |
The Corner Butcher Shop brings in fresh pork many times weekly. We make our own fresh sausage (over 60 varieties!) We can bone and roll roasts, custom cut chops, hand rub or marinate any purchase and more. Pork is never dry aged like beef and lamb. It is best when fresh as possible and must always be kept cool (38F degrees or below) pork will last two to three days at this temperature.
The Pork industry has responded to the consumer's desire for lean pork products. Fresh pork grown in the United States is on average 29% lower in saturated fat than it was just 20 years ago. Pork can be a positive part of an eating plan that promotes weight loss. A three ounce pork chop only has about 170 calories. |
|
| |
HOW TO KEEP YOUR PORK MEALS LEAN portion control, three ounces is about the size of a deck of cards
- Low fat preparations include: broil, grill, roast on a rack or stir fry in minimal oil.
- Marinate lean cuts for extra flavor
- Use herbs and spices to season instead of high fat sauces. Do not overcook pork! Cook until internal temperature is 160 degrees Fahrenheit. This will keep pork juicy and tender. At 160 degrees pork is fully cooked and will be slightly pink inside.
- Trim visible fat before cooking
|
|
|
| |
POULTRY
The Corner Butcher Shop carries all natural poultry. Natural poultry is often raised in portable grazing pens in open grassy fields. The poultry gets plenty of fresh air and room to roam. Our poultry is free from hormones, antibiotics and will always be juicy and tender. The Corner Butcher Shop brings in our poultry fresh many times weekly. We always merchandise our poultry on ice. This keeps it fresher and juicier than the plastic wrapped chicken often found in grocery stores. |
|
|
| |
SAUSAGE
|
Sausage lovers need to look no further than The Corner Butcher Shop to enjoy homemade specialties: Beer Bratwurst, Sweet and Hot Italian, Chorizo, Polish, Guiness and Apple, British Bangers, and Kielbosa. We can custom make more than 60 varieties of fresh and smoked sausage. All of our smoked sausages are prepared on site with premium meats the old fashion way, in an actual smoke house!
The 60 sausages listed below are some of our favorites. You will find many of them in our store everyday. The rest we can make in small batches, often while you wait! |
|
| |
HAVE A FAVORITE RECIPE? WE CAN CUSTOM MAKE IT
|
|
FRESH SAUSAGE
- Bratwurst
- Cajun bratwurst
- Onion and garlic bratwurst
- Mexican style bratwurst
- Bratwurst with cheddar and sun dried tomato
- Hot Italian sausage
- Sweet Italian sausage
- Chicken Italian with sun dried tomato & Jalapeno
- Scandinavian potato sausage
- Swedish potato sausage
- Danish sausage
- Garlic sausage
- Polish sausage
- Creole habanero sausage
- Red pepper sausage
- Apple turkey sausage
- Lamb sausage with rosemary and Feta cheese
- Roman style chicken sausage with sweet peppers
- Thai chicken and turkey sausage
- Pork and veal sausage
- Chicken apple sausage
- Boudin
- Beef sausage
- Chicken tomato sausage
- Syrian lamb sausage
- Spicy Louisiana chicken sausage
- English bangers
- Fresh breakfast sausage (hot or mild)
Chorizo
- Country style sausage
|
SMOKED SAUSAGE
- Linguisa
- Hot and spicy Linguisa
- Smoked polish keilbasa
- Smoke roasted sausage
- Mild Andouille
- Andouille
- Weiners
- Hot links
- Jumbo hot links
- Knockwurst
- Chorizo fire snack sticks
- Jalapeno snack sticks
- Pepperoni
- Garlic & pepper snack sticks
- Beef salami
- Garlic summer sausage
- Cotto salami
- Jalapeno summer sausage
- Smoked liver sausage
- German bologna (ring or sandwich)
- Smoked Hot Italian Sausage
- Hot Hungarian sausage
- Smoked Cheddar sausage
- Smoked Sweet Italian Sausage
Smoked Cajun sausage
- Smoked Turkey Sausage
- Head Cheese
- Texas Hotlinks
- Vienna sausage
- Ukrainian Kielbasa
|
|
|
| |
EXOTIC MEAT
We want to make every trip to The Corner Butcher Shop an experience. We add adventure, fun and nutrition to your shopping experience by stocking hard to find meats that are unusual and delicious. You will find these items in our frozen meats areas. If you have a special need we will gladly order it.
-
Ostrich Burgers
-
Bison Steaks
-
Whole Rabbit
-
Duck
-
Goose
-
Venison Raziks
-
Kangaroo Medallions
|
|
|
| |
SEAFOOD
|
The Corner Butcher Shop also carries a selection of premium seafood. You will find things like Salmon, Halibut, Crab, Lobster and others. These products are flash frozen and vacuum sealed to preserve freshness. We bring in fresh and frozen seafood several times weekly. Let us provide the products you need for your next clam bake or crawfish boil! We can special order just about anything. |
|
|
|
