Angus Beef for Sale Powell Butte Oregon

Cajun Specialties

Butcher Store

A FULL-SERVICE BUTCHER Store with sometime-fashioned, personalized customer service.

Each Rouses Market place features a full-service butcher shop withmaster butchers who cutting meats to order, and are bachelor to answer your questions about cuts, grades and cooking. Beefiness and pork are cut by hand, and dozens of fresh sausage and Cajun specialties are crafted in store using Rouse Family Recipes that go back generations. Nosotros also offer handmade entrées, like whole stuffed chickens and beef pinwheels, and grill-ready burgers and kabobs. Along with loftier quality, fresh and frozen Tyson poultry, and our own no-antibody, no-hormone Rouses Marketplace make, you'll find Katie's Best at near stores. Katie's All-time wholesome, naturally raised, antibiotic-free, organic poultry is air-chilled, which results in tender, dandy-tasting craven.

Ask A BUTCHER

Why Do You Simply Sell Angus Beef?

A USDA course is a representation of marbling and historic period, but other things go into how beef tastes. Certain breeds like Angus produce meliorate-tasting meat. Angus beef has more marbling than well-nigh, and the distribution of the marbling is even. Quite simply, this is the best steak. Whether yous choose USDA Prime, Choice or Select, Angus is going to be a more than tender, juicy and flavorful steak.

What Is Dry Aging?

Most of our stores have humidity- and temperature-controlled dry-aged beef lockers, where we age USDA Choice Angus Beef for at least 25 days. The dry-crumbling process draws moisture out of the meat, giving it a richer, beefier season. (This is also the reason why dry-aged steaks melt faster than fresh.) Because enzymes break down almost of the collagen during the crumbling process, a dry aged steak isn't every bit chewy as fresh. It's then tender, in fact, that you may not even need a knife.

When Should I Splurge on Prime?

You actually can't get wrong with any of our steaks, but for true steakhouse quality, our USDA Prime number Angus beef ribeye, New York strip and filet mignon are always worth the splurge. The abundant marbling in USDA Prime makes a existent difference in the taste and texture of these cuts, and guarantees a steakhouse feel.

Why Is Marbling Then Important to Red Meat?

Marbling, or fat, doesn't only add flavor; as it melts during cooking, it also makes your steak richer, juicier and more tender. A well-marbled steak is going to be your all-time eating experience.

Why Do You Hand-Cut Your Steaks?

Our butchers hand-cut and mitt-trim our steaks to guarantee there quality. With hand-cut, you become just the right thickness and merely right the amount of exterior fat, which adds extra juiciness and flavor.

So, What Is the Best Thickness for Steak?

Information technology depends on the cut, but thick is near always ameliorate than thin. With a filet, especially a USDA Prime Angus beefiness filet, you lot desire at least ane½ inches, if non a full ii inches. For a ribeye or strip, I'll cut it somewhere between 1 inch and ane½ inches so information technology stands upwards to the oestrus, and you can be very precise when information technology comes to doneness. A thinner steak — less than 1 inch — is easy to overcook. At that place are some cuts, like flank and skirt, that are naturally thinner. The play a joke on is keep the cooking time to a minimum and then the oestrus doesn't accept the time to penetrate much further than the surface.

OUR CAJUN RECIPES Get BACK THREE GENERATIONS

You don't need to agree a boucherie to bask sausage, boudin and other Cajun meats. That's what Rouses Markets are for!

Andouille

An import that originated in France, Andouille — pronounced ahn-doo-wee — is a dumbo, highly seasoned, heavily smoked sausage combining pork chunks or pieces — or coarsely ground pork (usually from the shoulder), garlic, onion and pepper. Despite its French ancestry and name, andouille actually owes its spicy flavor and fiery heat to the sausage traditions of some other South Louisiana immigrant group — the Germans, who brought their boucherie and distinctive sausage-making traditions with them.

Boudin

Rice, pork, spices and ordinarily liver stuffed into a natural pork sausage casing. Rouses boudin is fabricated from a family recipe that goes back to the store's founder, Anthony Rouse, which ways its season has stood the examination of fourth dimension.

Fresh Sausage

Pure basis pork or poultry is mixed with seasonings such as red, black and white peppers; onions; and normally a scrap of fresh dark-green onion tops. Rouses butchers make several kinds, including a fresh Italian sausage spiced up with peppers and anise seed or fennel, and a fresh green onion sausage flavored with green onion tops and Cajun seasonings.

Salt Meat and Pickle Pork

Salt meat comes from the belly of the pig, while pickled pork comes from the front end leg or picnic (lower part of the shoulder). But both meats are salt cured, meaning they're preserved with a mixture of table salt, sugar and nitrates, and both are a groovy flavoring for lima beans, white beans, cherry-red beans and mustard greens.

Smoked Sausage

Ground beefiness, pork or chicken are mixed with Rouses seasonings and greenish onions, and so stuffed in a casing and smoked. Smoked sausage, with its distinctive smoky season and olfactory property, is a must for several Cajun dishes — gumbo, jambalaya, and white or blood-red beans and rice.

Tasso

Tasso is non a truthful ham, because it'due south made from the front shoulder, rather than the rear leg, of a grunter. Brined for preservation and smoked until flavors are highly concentrated, tasso is used to flavor jambalaya, every bit well equally just almost whatever slow-cooked stew or vegetable dish — think greens and beans.

Hogshead Cheese

Is hogshead cheese actually cheese? No. It's sausage-like, kind of gelatinous and similar to a archetype countrified French terrine. Tender meat from a long-boiled pig's head (hence the proper name) is ground and cooled into a jellied loaf and served common cold. It is usually eaten on crackers or bread.

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Source: https://www.rouses.com/our-food/butcher-shop/