We've been sending our newsletters for almost a year now. Is there something you'd like to see included in our monthly newsletters that we haven't already?! Email us at sales@harryhansenmeatservice.com, and we'd be happy to consider it. |
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Stop in for...September SpecialsMake sure to stop in-store to take advantage of our weekly specials throughout the month of August! September 2 - 7 | Frozen Spare Ribs - $2.89/lb September 9 - 14 | Chicken Breasts - $3.39/lb September 16 - 21 | NY Strip Steaks - $13.99/lb September 23 - 28 | Chicken Wings - $3.59/lb September 30 - October 5 | Pork Shoulder - $2.99/lb
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Looking AheadAre you ready for some football?We didn't think we had anything special to be on the lookout for in September.... BUT resident football enthusiast Cody (he's basically the king of fantasy football) reminded us that it is football season, and we better get prepared for all of the touch downs, field goals and Packer parties! Make sure you stock up on your favorite game day snacks. |
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You Ask. We Answer!What steak would you suggest?We get this question more than you'd think! We offer 9 different types of steaks, and each of them are great in their own way: Club Steak: Rich and flavorful with a good balance of tenderness and taste, perfect for grilling. Flank Steak**: Known for its great beef flavor and slightly chewy texture, ideal for marinades and quick cooking NY Strip**: A popular choice with a great combination of tenderness and robust beef flavor Porterhouse: A cut that features both the tenderloin and NY strip steak, offering the best of both worlds Ribeye**: Highly marbled and juicy, delivering a rich, savory flavor that’s hard to beat Round Steak**: Lean and versatile, great for marinating and using in various dishes, such as beef stroganoff and fajitas Sirloin Steak**: A classic cut that’s flavorful and moderately tender, perfect for grilling or pan-searing T-bone: Similar to the Porterhouse but with a smaller portion of tenderloin Filet Mignon**: Lean yet exceptionally tender
Depending on your personal preference (and ability to cook...), any steak can be a great steak! If you want something more lean, we suggest a NY Strip, Porterhouse, T-Bone, Sirloin or Filet. If you want something more fatty, we suggest a Club Steak or Ribeye. Don't want a bone? No problem - stick to any of the steaks marked with a "**" next to them. |
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From Farms Like Ours Cattle Breeding We use a bull for breeding on our farm rather than artificial insemination (AI). While AI provides some great opportunities on the farm, we prefer the ease and efficiency of using a bull. This year, we are breeding our cows with a 3-year old Red Angus bull. We put him out in the pasture in mid-summer and will take him out in mid-fall. |
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Joke of the Day Have a Little LaughWhat cut of meat do you get from an extremely tired butcher? A filet mid-yawn |
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Out of the Farm Wife's KitchenBLT'sIt doesn't get more simple than this (ok... it does but is it as tasty?) Ingredients: 8 Slices of Bread Butter Mayonnaise 1 lb Bacon 1-2 Large Tomatoes 4 Lettuce Leaves
Steps: Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 15 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool Toast bread. Spread butter on one slice and mayonnaise on the other. Create a sandwich by adding bacon, tomatoes and lettuce to one slice of bread. Top with the other slice.
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Your turn to win Upcoming Meat RafflesWe proudly provide meat for meat raffles all-year round. Here are this month's meat raffles featuring meat from Hansen's: If you are interested in having a meat raffle and want additional information, feel free to call us at 262-835-9510. |
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