Our company was established in June 2008 and has been responsible for providing outstanding, ALL NATURAL beef, chicken, and pork ever since. Our regular customers particularly value our locally grown, steroid-free, preservative-free, hormone-free products.
Deli trays and sub sandwiches (Please allow 24 hour notice)
We beat the big chain deli prices with our everyday prices.....and with Kowalski quality.
1/2 sides of beef, and pigs for pig roasts are available. (Please allow 48 hour notice).
Gift certificates available.
Sausage is made fresh in the store. Our sausage is less than 20% fat; 10% - 15% lower than the average fresh sausage.
Local, Michigan, products also in the store include: Crooked Creek Dairy, Kowalski deli products, Ilowski Smoked Meats, Russo Bakery Breads, and Sorelli Bakery products. We now carry The Jerky Outlet jerky.
Roast.
Oven-roasting seems deceptively simple, but a little tinkering with cooking times and temperatures can elevate it to an art form. The trick is to roast the beef without drying it out. Tying the roast into a compact shape will help with that. Searing the beef to seal in its juices helps as well. But the basics don't change: Place a roast, uncovered, in a 250°F to 300°F oven and slowly roast to your doneness preference.
Sear.
Searing improves the appearance and flavor of beef as it is browned before continuing to cook by roasting, stewing or braising. When meat browns, the flavors become more complex, and complex is good. Sear beef in a heavy-bottomed pan with a tablespoon of olive oil. Start with beef that has been patted dry with paper towels. (Moisture boils at 212°F which prevents searing – a result of the meat surface exceeding 300°F.) When the oil is very hot, add the beef and leave it to brown without moving it to develop a nice brown crust. Turn to sear the cut on all sides. When finished, the brown bits left in the pan are called fond and make delicious pan sauces.
Braise.
The fancy French word for pot-roasting is braising. To braise beef, first sear it in a small amount of olive oil to a nice brown. Then, with the beef half-covered in liquid, simmer gently in a sealed pot until fork-tender. Braising is great for cuts that require longer cooking times to become more tender.
Cocotte.
Cooking beef in a tightly sealed pot without additional liquid is called beef en cocotte. This cooking method is perfect for recipes in which the flavors, having not been diluted by liquids, are meant to be more intense.
