Here is what we ordered:
10# ground beef (it makes it darn near 100% lean and so we add olive oil to it or fat)
10# of pasty meat mix (very course ground pork and beef mix)
1 x whole ribeye (cut 1.5" thick, two per pack)
8 Pork Butts (6-8# each)
1 x whole packer briscuit
Short ribs (I don't how many #s we are gettting)
2 x eye of round roast
2 x top inside round roast
2 x bottom outside round roasts
Our butcher (Jackie at Parker Enterprises, HWY 690, Vass if you are in the area) rocks. The first time I went in there (it was to order ribeye) he took me to the back, walked me in to the meat locker and showed which piece of beef he was gonna use and showed me various cuts of meat. He had me wait in the cutting area with him as he cut the steaks to my specification and then sealed them in the quantities I needed. Then he said, hey, do you eat venison? Yes sir we do! He tells me the local law enforcement bring him in fresh deer strikes all the time. So he gave me a nice back strap. So we walk out to the register and I pull out a debit card and he says, oh I only take cash or check. I said ok let me run down to the corner and get some cash for you. He says, naw, you are local just stop by in the next week and drop it off and the venison is no charge. He has had our business ever since (5 years ago).
Jackie will not sell me bad cuts of beef. When I call in an order he will tell me he can't fill it because the stuff hanging is not high enough quality for what I want and that he will have new beef in on Thursday. He ground my wife's pasty mix three different times until he got it exactly how she wanted it. Now, we generally just call in our orders and ask him if we can pick it up on such or such day. But I make sure just to stop in and chat occasionally.
I should know where he sources his beef but I do not. He does raise and slaughter his own pigs and does a lot of business selling them for pig pickn's to the local churches and organizations. This is actually the first time we have ordered pork from him. Having tasted his ground breakfast sausage, I am sure it will be great.
So if you are in our area, don't drive to fast, you'll by pass Vass. Give me a holler and be sure to stop in and chat up Jackie too.
10# ground beef (it makes it darn near 100% lean and so we add olive oil to it or fat)
10# of pasty meat mix (very course ground pork and beef mix)
1 x whole ribeye (cut 1.5" thick, two per pack)
8 Pork Butts (6-8# each)
1 x whole packer briscuit
Short ribs (I don't how many #s we are gettting)
2 x eye of round roast
2 x top inside round roast
2 x bottom outside round roasts
Our butcher (Jackie at Parker Enterprises, HWY 690, Vass if you are in the area) rocks. The first time I went in there (it was to order ribeye) he took me to the back, walked me in to the meat locker and showed which piece of beef he was gonna use and showed me various cuts of meat. He had me wait in the cutting area with him as he cut the steaks to my specification and then sealed them in the quantities I needed. Then he said, hey, do you eat venison? Yes sir we do! He tells me the local law enforcement bring him in fresh deer strikes all the time. So he gave me a nice back strap. So we walk out to the register and I pull out a debit card and he says, oh I only take cash or check. I said ok let me run down to the corner and get some cash for you. He says, naw, you are local just stop by in the next week and drop it off and the venison is no charge. He has had our business ever since (5 years ago).
Jackie will not sell me bad cuts of beef. When I call in an order he will tell me he can't fill it because the stuff hanging is not high enough quality for what I want and that he will have new beef in on Thursday. He ground my wife's pasty mix three different times until he got it exactly how she wanted it. Now, we generally just call in our orders and ask him if we can pick it up on such or such day. But I make sure just to stop in and chat occasionally.
I should know where he sources his beef but I do not. He does raise and slaughter his own pigs and does a lot of business selling them for pig pickn's to the local churches and organizations. This is actually the first time we have ordered pork from him. Having tasted his ground breakfast sausage, I am sure it will be great.
So if you are in our area, don't drive to fast, you'll by pass Vass. Give me a holler and be sure to stop in and chat up Jackie too.
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