Hey Everyone!
Yep it's that time of year folks, turkey time! As always Troy Meat Shop will be the place to get your Bowman & Landes Turkey products for the Thanksgiving holiday season. Lets not limit ourselves to turkey though, starting next week, Monday the 31st we'll have CRANBERRY RELISH, PUMPKIN PIE, and PUMPKIN ROLLS! Don't be afraid of all our young faces in the Shop we've still got all the old timey recipes we've always had with outstanding quality and attention to detail...they say I'll make a good housewife someday. If you're a foodie like myself and enjoy making everything form scratch don't forget about our Amish made roll butter, homemade sausages for your gravy, and soup bones for stock. So back to the delicious turkeys, I will begin taking orders NOW and I cannot except any order after NOVEMBER 14th!!!! Please keep these dates in mind because I am going to hate to turn someone away from a turkey due to late ordering. Turkeys will be a reasonable 2.99/lb and turkey breast will be 5.39/lb. Basically you can get a turkey any weight up to 24 pounds, so some large families having feasts may need to order two turkeys to cover everyone, the butcher suggests a third a pound per person (turkeys have bones keep that in mind).

TASTY TASTINGS!
TMS is thinking of offering More Than Gourmet products. But to do this I need some input. The lovely and wonderful chef Diana Williams, former TMS employee, will be hosting this tasting using More Than Gourmets Red Wine Foundation Sauce. This sauce is exactly what is sounds, a rich creamy red wine sauce perfect for beef, pork, chicken, or lamb. Diana will be featuring TMS meatballs covered in MTG red wine sauce, mmmm. Diana will be cooking between the hours or 10 and 12 so be sure to come in and check out, if you like the product you can anonymously write a review, anonymously for those who are disgusted with it. If you have never heard of More Than Gourmet they are an Ohio company based out of Akron, Ohio. There specialy to is all natural, GMO free, sauces and soup bases. They have a variety of soup bases included a rendered duck fat, veal stock, chicken stock, and lamb/beef stock, all very delicious. So spread the word and we'll see you this Saturday!

SALE ITEMS!
Finks Honey Ham 3.59/lb NEW*
Ham Salad 2.79/lb
Kahns Deluxe Bologna 2.89/lb
Sirloin Steak 5.09/lb
Split Bone in Chicken Breast 1.89/lb
Center Cut Pork Chops (all sizes) 3.09/lb

Thanks all see you soon!
Connor

Hey Loyal patrons!
Long time no talk, hope everyone is enjoying the beautiful leaves and the pleasant weather! I know I sure am, this is my favorite time of the year, lazy Sundays canoing down the river, picking apples, and spring lamb. Wait what? Yep, thats right spring lamb. Now that I've got your attention lets get to the good stuff.

So to clear up any confusion lamb is a young sheep. Lamb is defined as a young sheep who is one month to one year old and anywhere from 12 to 65lbs. The meat of sheep older than one year old is referred to as mutton. Lamb is typically preferred over mutton due to its tenderness and flavor. Typically lamb has a distinct flavor because the lamb has not been weened off its mothers milk. Whereas mutton is more tough because of its connective muscle tissues. So spring lamb and lamb, difference? You better believe it. Spring lamb is refers to lamb that are born in the spring, pasture raised all summer and then, what no one wants to hear, is slaughtered in autumn. The reason this method is prefered is simply cause why eat lamb that was fed grains in a heated barn over lamb that was enjoying sunshine and grass. So why are we talking about lamb? Well of course TMS has what you need, yep lamb chops and lots of them. So don't come down on me but this is not Ohio sheep, its coming from Indiana. Lets keep in mind that the majority of lamb and mutton in America is from Australia or New Zealand so we did good on the local side of things. Now lets eat 'em...

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons dried tarragon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 d lamb chops

Directions

1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2. Preheat grill for high heat
3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Notes on this recipe, I added a tablespoon of honey. If you plan to add honey I simply brushed the chops with honey and used it as a glue for the spice mix. Now when a recipe calls for a sugar based rub this is going to create a crisp glaze over your meat. Reason for this is that a chemical reaction between the sugars and the meat takes place that creates the crispy sweet outer shell. Just like an acidic marinade tenderizes the meat, the acids break down the muscle tissues. So the brown sugar will do the glaze trick, but as a bee keeper myself I enjoying honey on everything! So come on in and pick up some chops, $9.49/lb, and try the recipe, and let me know what you think I love the feedback.

New Stuff
Some of you have noticed the new bread we are carrying at TMS. Mr. Larry Holsinger Troy residnet, owner, and baker of Our Daily Bread baked goods has selected the Shop as his winter sales hot spot. So lets talk about this stuff. Larry makes wheat loaves, wheat rolls, wheat buns, and my favorite, cinnamon rolls both maple icing and vanilla. This stuff isn't your normal bread Larry doesn't use any type of preservatives, no chemicals, and no refined corn sugars...or sugar in general. Instead of sugar, Larry has figured out how to use local honey instead of any types of sugar, delicious. He also uses whole grains that he grinds, by himself, with stone. Anyone interested in good bread NEEDS to try Larrys products, please give it a shot, I know once you try you'll be back. Check Larry out at www.daytondailybread.com.

A Beautiful Time of the Year

Hey Meat Shoppers!

Well we are looking towards the end of September now and so far its been a stellar month! The team here at the Shop is staying incredibly busy and we thank all of you for letting us work to our full potentials! Whether you are ready to except it or not I think its safe to say that Fall is here to stay, but whats bad about Fall, other than winter looming over us. Fall holds many plus sides, one its not too hot to breath and two don't you just love the way it smells?? As for the culinary world Fall means pork and here at TMS we love pork, so be ready for some fun filled fatty recipes.

For those of you that don't know me too well let me explain my stance on eating. I follow a strict diet known as the paleo diet, or for a more self explaining term, the cave-man diet. I wont bore you folks with all the details but essentially it is a gluten free diet, no grains and no dairy. Now before you come back with something on that keep in mind that this diet basically goes against all conventional thinking about carbs, fats, and sugars. The purpose of this diet is basically to make you feel great and straighted out your BMI (body mass index), in other words you are lean, strong, healthy, and feel great. If you'd like to learn more about the paleo diet check out Rob Wolfes The Paleo Solution, or check out MarksDailyApple.com, really good stuff. So now its time I give you a delicious Fall recipe that follows the Paleo guide-lines. Here goes...

Ingredients

• 1 medium acorn squash
• 1 cup chopped, peeled apple
• 4 teaspoons honey
• 2 teaspoons butter
• 1/8 teaspoon ground cinnamon

Directions

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

Footnotes

Nutritional Analysis: One serving: 1 filled squash half equals 232 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 52 g carbohydrate, 11 g fiber, 3 g protein.

As you can see the squash is filled with nutrients, high in protein and fiber, low in calories and sodium, and hes I know I know butter, not paleo. Well the paleo gurus say that as long as you can get quality butter from pasture raised cows you can cheat once in awhile, mostly for cooking purposes. Oh and hey you can get that at TMS, butter straight from Holmes County, Ohio, made from cows raised on a strictly grass diet. Also at TMS now are your acorn squash, butternut squash and PUMPKINS! One more thing before I lay down the sales items for the week, since I am a young growing man I tend to eat alot, this meal didn't quite suffice. To add some more umph to my meal I found that our homemade casing sausage goes great with this recipe as a side, it's Fall you have to have sausage with your squash. So whether you are young and active like me, or just enjoy a healthy meal, or simply a tasty meal come in and get your butter, squash, and sausage and give this one a try. Let me know what you think I'm loving the comments and questions keep 'em coming.


On Sale This Week
Virginia Brand Ham 3.99/lb
Heinis Garden Veggie Cheese 4.09/lb
Homemade BBQ Pulled Pork 3.99/lb
Homemade Casing sausage 2.29/lb
Marinated Chicken 3.99/lb

I am still experimenting with new items and one of those is a Finks Deli Smoked Ham, I was sampling it out all week and all Ive gotten so far is the thumbs up, now we are out until thursday but be sure if youre stopping by at the end of the week you pick some up, this stuff is the real deal and at only 4.09/lb you can beat it. For those of you with seasonal allergies we've got fresh, although that doesn't matter too much, local honey, honey has an expiration date of never. Also we are stocked up on bison products from Big Shaggy, so stop in for steaks, burgers, and even jerky! TMS also now has a large selection of nuts from Trophy Nut Co. and those are definitely paleo. Until next time, Happy Eatings...

You're Local Meat Man
Connor

Hey Meat Shoppers!

So I'm sure most of you are wondering, what happened to the emails!? I know call me a slacker I haven't been keeping in touch with all of you. Things have been a bit crazy my first month at the shop but I'm happy to report, thanks to all of you, it has gone great! Slowly I am getting to know more and more of you, now that I've got myself in a confident routine you can count on the weekly emails to resume.,

I'm now in a position where I can start giving back to the brick and mortar. Look forward to SMALL renovations or more of a general spruce up. For those of you who dont like change, don't worry, these will be small, and slow updates to the shop. I don't want to scare anyone away. I'm sure most of can agree that the place could use a touch of something and I'd love to hear what you guys think. I've got lots of ideas swimming around my head and I'm super excited to see them play out but being the humble gentleman I am I am always open for suggestions, so don't be a stranger email me and let me know what you think!



The good stuff!
So you like convenience, need something quick for dinner, good we've got Ka-Bobs! These big meaty peppery things are a sight for sore eyes, the rainbow of the meat case. Large chunks of sirloin marinated in our griller marinade, a rich smokey flavor that holds its weight in tenderizing. Along with that I use big ole pieces of farm fresh peppers and onions. Perfect to throw right on the grill. Enjoy.
Next, along the same lines, pinwheels. Our underrated pinwheels are made of flank steak, which comes from the hindquarter of the beef, famous for its flavor and versatility. Now I'm sure you've all seen our regular pinwheels in the case but lets try something new. Again, along the sames of the ka-bob, I've rolled peppers and onions up in them and sliced the steaks slightly thinner. Lots of people come in and ask, "what kind of meat would be best in stir-fry?" Flank has always been a favorite in stir-fry, so I figured lets cut out the stirring and the frying and put it all together for the grill, come in and try them. Also be on the look out for pepper-jack pinwheels.
Last but not least SPICED PEACHES. I know Fall is a little far off still but with all the great peaches coming in from Bowman Produce we had to find something tasty to do with them. These peaches are freshly pealed and sliced, packed in a delicious cinnamon spice syrup made right here in shop! Act quick limited supply until our produce comes on Tuesday!


Few quick side notes I'd like to mention. Throughout the next couple months I will be experimenting with some new products, you will hear about them all via email, and most will be ran on special that week. Ive had a few customers ask me about old fashion bologna, what is it? Apparently its simply quality bologna with, depending on the brand or where you get it, a hint of garlic. So out comes the quality bologna. Finks has been producing quality wholesale meat products out of Springfield, Ohio since 1969, so far with a great reputation, lets see if it holds up here at the Shop.



SALES ITEMS LAST FULL WEEK OF AUGUST

• Whole Frying Chickens $1.49/lb
• Finks Olde Fashion Bologna $2.59/lb
• Spiced Peaches 3.99/lb
• Regular Casing Sausage 2.29/lb
• Deli Roast Beef 5.99/b

Sailing into the sunset

Hello, my wonderful Meat shop shoppers!!

It has been 12 years I have owned Troy Meat Shop, and on august 1 I will no longer be the owner. I know many of you already know that I am selling, but this week it is official. Connor Haren is taking over as owner. Connor has worked for me for about two years and is an outstanding young man. He is an honest hard working gentleman that you will take good care of each and every one of you. I assure you Connor is going to keep the same great products and high quality you have always received at Troy Meat Shop. Please continue to stop in and say hey I will still be working a few days a week.

I also want to say thank you to all my wonderful customers, small businesses are a dieing breed and you guys helped keep it going. I will miss all my regulars that stopped in to give me a hard time. I have learned a lot over the years and hope to carry it on to my new business ventures. It is truly bitter sweet!!!!!! Thank you so much...

Your Meat Man.

Chad

Sale Items

Colby Cheese $2.99lb

Pork Chops $2.99lb

Ground Chuck $2.79lb

Amish Ham $2.99lb

Ham hocks !!!!!!!!

Hello,

I want to let everyone know we have fresh green beans, fresh peaches, and the nicest melons in town. Farm grown and ready for you.

We will be making an attempt to get more fresh local produce in. If any one has any ideas for new products we need to carry please let me know.

Sale items

Choice T-bone $8.99 lb

Ham Hocks $2.49lb

Troy meats very own marinated pork chops $3.99lb.

tri-tip you have to try it!!!!!!

Sale

Beef Tri-tip $3.99

Marinated Sirloin steak $4.99

Smoked Ham Shanks $2.59

The town of Santa Maria, California, is famous for its delicious grilled tri-tip. Tri-tip is a great piece of beef for the grill, and this West Coast barbecue favorite makes a nice change of pace from the more common Texas or Southern barbecue recipes.

Serves 6 Portions of Santa Maria Barbecue Tri-Tip

Prep Time: 3 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 60 minutes

Ingredients:

• 2 to 2 1/2 lb beef tri-tip roast
• 1 tablespoon fresh ground black pepper
• 2 teaspoons salt
• 1/2 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1/2 tsp Dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup vegetable oil
• 4 cloves crushed garlic

Preparation:

Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.

Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified.

Prepare your charcoal or gas barbecue grill. Place the tri-tip on the grill and brush with the oil and vinegar mixture. Turn every 3-4 minutes, basting generously each time. Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.). The outside of the roast will get very dark and develop a charred crust, this is desired and one of the signature characteristics of this barbecue recipe.

Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain. Serve as you would any barbecued beef, but in California this is often served with tortillas and salsa.