Hey Everyone, 

Last time in Smoking 101 we discussed charcoal vs. lump coal and wood. You can check out the last post to catch up if you'd like. And if you have any questions that go beyond what I discussed so far feel free to email me and we'll see if we can't have a FAQ on Smoking in a couple weeks. 

This week I'll discuss wrapping your smoking product. There is only one instance that I don't wrap what I'm smoking. Here's why.... 

After about a couple hours the meat begins to be cooked on the ...
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Smoking Time is upon us. The weather is cooler and there will be some less humid days which means it is a great time to smoke. Smoking is an art that is easily mastered and I'll walk you through it in this series of blog posts. 

Today, we will start with some theory. Which is better: charcoal, lump coal or wood? 
The easy answer is stay away from charcoal. The manufacturing process of charcoal is essentially like cooking your meat with gasoline. This is true not just when you use lighter fluid ...
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It is officially summer! Which means you are going to be breaking out the grills (if you haven't already). So we thought it would be time to break out some tips to make your grilling time memorable for the right reasons.

Tip 1: Start off on a Clean grill. While this seems like a simple idea but this is more important than you'd think. Removing the remnants and charred leftovers will help avoid flare ups which will cause over cooking. Remnants will also affect flavoring.

Tip 2: For easier clea...
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Well friends there is a lot of things going on in the world of meat. Unfortunately, right now it seems to be negative news for everyone. The unavoidable is prices will go up. We've already seen this in beef. The rough winter weather took a toll on the country's main beef producing areas. The weather's extra pressure on the market along with the cattle numbers being the lowest they've been since the 1950's added to us seeing record prices for beef in the last couple months. Luckily, the beef p...
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Hey everyone,

I hope everyone is safe and warm tonight. As the threat of bad weather threatens, I thought it maybe a good time to ease some minds of those of you that are worried about loosing power. So here's the skinny on refrigerators and freezers as they relate to food safety.

The problem temperature is 40 degrees F. Meat and most foods can not be considered safe after being at or over 40 degrees more than 2 hours. So a refrigerator is normally okay for four hours with the door remaining ...
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Hey everyone! Well this steak's name is fairly simple to explain but its history is interesting. This steak has begun to gain quite a fallowing here in the US lately. So much so that you can now find it in some major steak house restaurants. But over a decade ago this piece of meat was considered a "junk" or grind piece. (This means it was cut off and considered trimmings that would become ground meat.) But years ago many research dollars were spent to find "new" cuts that could help boost sa...
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 Hey Everyone,

We at Ogeechee would just like to take a second and wish all of you a Happy Thanksgiving and to thank you for using us as your family's meat supplier. Next, I would like to pass along some tips for the big day next week:

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Which is no problem if you bought one of our fresh never frozen no antibiotics no ...

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We continue our series on cuts and how they got their name. Today is a discussion on the 7 bone Roast. Lets start with what the 7 bone roast is: The 7-bone roast is the bone in version of the Chuck Roast. The Chuck is the shoulder of the cow and is very well marbled. The chuck is excellent for the crock pot or slow cooker and is just as tasty as an oven pot roast. The Chuck is surely the king of beef roasts: easy to cook, moist and tender even at medium-well and versatile.
 
Back to the name. T...
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Hey again everyone. Hope everyone is doing well. There are great things happening at the meat market. We have moved into our third week in our new improved facility and are loving the new look and extra space. If you haven't been in then you don't know what you are missing.

To the matter at hand. What is a true Swiss steak? They are the equal to a cubed steak actually. The "swiss" does not refer to Switzerland but rather the process the steak goes under. "Swissing" refers to the process fabri...
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Hey everyone, Sorry about the long time no see but we are looking at our final week in our expansion and will be opening our newly remodeled shop soon. Any way we are not here for that you want to know where some meats get their name and I am here to share.

You may know this "Canadian bacon" from your meat lover's pizza or from that McMuffin you indulge in every once in a while but what makes it Canadian? Contrary to belief the Canadians do not get credit for this one. (Sorry a'boot that guys...
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Continuing our discussions of how certain meats have obtained their names we now stumble upon one that is the envy of all other steaks.... the Filet Mignon. The Filet is cut out of the beef tenderloin. The tenderloin is located on the beef short loin or T-bone and porterhouse. The reason it is so prized and thus priced is because it is located on the inner side of the bovine and thus less moved than the other skeletal muscles. This limited use makes the tenderloin very tender compared to othe...
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