HOLIDAY
HOLIDAY OFFERINGS
From Rib Roast To Tenderloin, Whole Ham To Buttermilk Biscuits and Breakfast Sausage We've Got Your Holiday Meals Covered
Even before you've finished up the Turkey Day leftovers it seems it's time to start thinking about the holidays.
Rib Roast, Sirloin, Baked Ham, Buttermilk Biscuits, Delicious Breakfast Sausage, Farm Fresh Eggs and More! Make sure your meal table is complete and order today!
If you need your items BEFORE the pick up dates offered, please place your order by calling the shop at 314-647-2567
Due to the uptick in business for the holidays we supplement our typical Price Family Farms beef with selections from Joyce Farms in North Carolina and Creekstone Farm. Both these farms practice sustainable farming practices and adhere to he Certified Humane and Animal Welfare standards. These Angus Beef are raised on foraged grasses and vegetation as well as grain offering and have superior flavor and marbling.
JOYCE FARMS Ribeye and Creekstone tenderloin
ONLINE ORDERING IS NOW CLOSED
Holidays are a time to gather around and enjoy one another. We are honored be a small part of your celebration. Weather you are roasting a rib roast, enjoying a cozy biscuit & gravy breakfast, or in need of a cold cut sandwich platter we've got what you need.
although Online Ordering is no longer available, you can call the shop to place a rib roast or beef tenderloin order
all other holiday items are sold out
HOLIDAY PICK UP DATES:
Saturday December 21 - Monday December 23 from 9am-5pm
CLOSED DEC 24-26TH
HOLIDAY OFFERINGS
RIB ROAST: $32 LB
BEEF TENDERLOIN: $41 LB
SIRLOIN ROAST: 20 lb
HAM: $15 lb
WHOLE TURKEY TURKEY: $7.25 lb
TURKEY BREAST: $13lb
BUTTERMILK BISCUITS: $20 6 PACK
SAUSAGE GRAVY: $17 qt
BREAKFAST SAUSAGE: $12 lb
CHARCUTERIE BOARD: $100
PARTY PLATTER $45
PLACE YOUR ORDER ONLINE
preparing your bird
chris bolyard's Turkey recipe
Holiday cooking.... probably the highest pressure meals of the year for the home cook. There's about a million different recipes out there which all vary on ingredients, cooking temps, cooking times and resting times and just to throw one more into the mix here is ours.
INGREDIENTS:
· 1 stick unsalted butter
· 1 whole fresh turkey, giblets and neck removed
· 1 whole white onion
· 2 stalks celery
· Herb seasoning
Read More
preparing your bird
chris bolyard's Turkey recipe
Thanksgiving.... probably the highest pressure meal of the year for the home cook. There's about a million different recipes out there which all vary on ingredients, cooking temps, cooking times and resting times and just to throw one more into the mix here is ours.
INGREDIENTS:
· 1 stick unsalted butter
· 1 whole fresh turkey, giblets and neck removed
· 1 whole white onion
· 2 stalks celery
· Herb seasoning
Preheat oven to 500° F. Combine butter with the herb rub. Place turkey breast-side up on a rack in a roasting pan or sheet pan. Rub a generous amount of the herb and butter mixture over the entire bird, as well as underneath the skin
Rub the inside of the cavity with the mixture, then fill cavity with one large onion, quartered, and two stalks of celery, roughly chopped. Leave the legs tucked under the skin as they were at pick up. Tuck the wings underneath the turkey.
Place turkey in oven with the neck pointing towards the back of the oven Set your oven timer to half an hour. When it dings, check the breast. It should be nicely browned—if not, return the turkey to the oven and cook another 10-20 minutes, , baste with pan juices and loosely cover breast with aluminum foil that has been greased. This will help reflect heat and slow the cooking of the breast meat. That way, by the time the white meat hits the target temp of 160°F, the dark meat should be around 180°F, which is ideal.
Lower heat to 350° F and continue to roast for approximately 15 minutes per pound of turkey. Check the temperature 30 min prior to the estimated finish in the thickest part of the thigh and breast. When the breast temperature reaches 160° F, remove from oven. Let the turkey rest while tented with foil for up to 30 minute. The instant-kill temperature for salmonella is 165°F, but the temperature will continue to rise inside the bird for several minutes after you take it out of the oven. (If you are cooking your stuffing inside of the bird BE SURE the internal temp of the stuffing reaches 165°F as well)
Read Less
Dried Herb Rub: 2 teaspoons dried rubbed sage, 1/2 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon coarse salt, Pinch of ground pepper
Fresh Herb Rub: In a small bowl combine 3 tablespoons olive oil; 2 tablespoons snipped fresh basil;* 2 tablespoons snipped fresh Italian (flat-leaf) parsley;* 2 tablespoons snipped chives; 1 teaspoon snipped fresh thyme;* 1 teaspoon snipped fresh rosemary;* 2 cloves garlic, minced; 1/2 teaspoon salt: and 1/4 teaspoon ground black pepper. Stir to combine. Makes 1/3 cup
carving your bird
After RESTING place the bird on a large, sturdy (wooden if possible to avoid slipping) cutting board. SAVE THE BONES FOR STOCK.
Remove Thighs and Legs: Make a slice in the skin between the thigh and breast Continue cutting along the breast and through the joint. Set aside to slice or serve whole. Do the same with the other side
Remove The Wings: Turn bird onto its side. Locate the joint that connects the wing to the body. Cut through the joint. Set aside to serve whole
Remove The Breasts: Slice down either the side of breast bone, putting pressure on the tip of your knife to keep it as close to the bone as possible. Set aside for slicing later
To Debone Thighs: Cut along either side of leg bone. Remove meat and slice. Slice Breast
Remember to slice all meat across, not with the grain.
REMEMBER TO ALWAYS COOK TO TEMPERATURE NOT TIME: Cooking to internal temperature is the only way to know your bird is done.
PRO TIP: To get crispy skin, allow the bird to dry out for 24 hours in your refrigerator, uncovered.
Let it rest! Uncovered for 30 minutes prior to carving
side item HEATING instructions
Gravy:
Place gravy in a saucepan and turn on med heat. Stir often while reheating. If preferred, thin the gravy with poultry stock.
Biscuits:
Biscuits will go from freezer to oven: preheat oven to 375. Place biscuits in a single layer on a cookie sheet. Cook for 12 min. rotate sheet tray and cook for an additional 10 min. Brush with lard, butter, egg wash or any fat you like and cook for an additional 4 min. may take up to 30 min depending on the oven. Biscuits are fully cooked when brown and feel light when you lift them.
Stuffing:
Let the pan sit at room temperature for 30 min prior to cooking. Preheat the oven to 350. Cover the pan with foil and bake for 20 min. Remove foil and cook for an additional 5 min or until the center is hot.
Green Bean Casserole:
Let the pan sit at room temperature for 30 min prior to cooking. Preheat the oven to 350. Cover the pan with foil and bake for 25 min or until the center is hot. Remove foil and add fried onions. Cook for an additional 5 min.