Monday ......................

12:00 noon

to

 6:00 p.m.

Tuesday - Friday ........

9:00 a.m.

to

6:00 p.m.

Saturday ....................

9:00 a.m.

to

5:00 p.m.

     Closed Sunday

TIMETABLE FOR ROASTING (300° F. - 325° F. Oven Temperature, preheated Cut Approx. Weight Meat Thermometer Reading Approx. Total Cooking Time   Pounds   Min. per lb. Rib 6 to 8 140° F. (rare) 160° F. (medium) 170° F. (well) 23 to 25 27 to 30 32 to 35 Rib 4 to 6 140° F. (rare) 160° F. (medium) 170° F. (well) 26 to 32 34 to 38 40 to 42 Rib Eye (Delmonico) 4 to 6 140° F. (rare) 160° F. (medium) 170° F. (well) 18 to 20 20 to 22 22 to 24 Tenderloin, whole 4 to 6 140° F. (rare) 45 to 60 (total) Tenderloin, half 2 to 3 140° F. (rare) 45 to 60 (total) Boneless Rump 4 to 6 150° F. to 170° F. 25 to 30 Tip 3½ to 4 6 to 8 140° F. to 170° F. 140° F. to 170° F. 35 to 40 30 to 35 Top Round 4 to 6 140° F. to 170° F. 25 to 30 Ground Beef Loaf (9” x 5”) 1½ to 2½ 160° F. to 170° F. 1 to 1½ hrs. Center Cut Pork Roast 3 to 5 170° F. (well) 30 t0 35 Fresh Ham 12 to 16 170° F. (well) 22 to 26 Fully Cooked Cured Ham 10 to 14 140° F. (well) 15 to 18 Spare Ribs 2 to 3 Well 60 Leg of Lam 4 to 7 170° F. (well) 35 to 40

Don’t forget to order your Thanksgiving or Christmas Turkey with us and our convenient Cleveland-area Location of Olmsted Falls! We also offer Dearborne Spiral Sliced Ham.

Freezing Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible. Store meat at zero or lower to prevent rapid development of rancidity. The storage temperature should not vary; fluctuations foster dehydration. Click here to go to our Sampler Packs section...

Dog Food 2# Packages, $1.29 Made out of hearts; also available are chicken leg quarters ground. Made right here!

Aging Never “Age” Pork. Instead freeze it as soon as possible after chilling. Only good quality Beef and Lamb should be “Aged” before cutting for storage. Low grade, lean meat will shrink excessively if “Aged.” “Aging” means holding the meat (before cutting) at 34 to 38 degrees for seven to ten days.