R&S Meat Market invited Chef Steven from D’Artagnan to educate our customers on the difference of all natural beef, pork and chicken. Chef roasted, grilled and demonstrated carving and slicing techniques. He discussed why Natural Beef from Painted Hills, Berkshire, and Crystal Valley Farms tastes so different.
Our customers were able to sample Berkshire Slab bacon, Painted Hills Rib Eye, NY Strip Steak and beef sliders. Berkshire Pork, and Crystal Valley Chickens were grilled and roasted.
Berkshire all natural slab bacon. Taste the difference, less salt, no nitrates. Sliced to your desired thickness.
D’Artagnan Crystal Valley all natural whole roasters. Chicken that stays tender and juicy. No antibiotics, No Hormones.
Chef Steven educated our customers about the difference of all natural, free range chickens. Steve showed us how to roast and carve a whole chicken to perfection. Simple and delicious, healthy too!
Painted Hills Farm produces beef that is born, raised and harvested in the U.S.A. No added hormones, no antibiotics. 100% vegetarian diet. Grass fed, Grain finished.
This Painted Hills Rib Eye Steak is rubbed with olive oil, salt & pepper. Grilled over a medium heat to perfection…no sauce needed!
Painted Hills Rib Eye Steak, sliced across the grain.
Painted Hills all natural ground beef is used to craft a delicious beef slider….a burger with a light and airy texture.
R&S Meat Market will custom order any D’Artagnan product that you are looking for. Most items available for you the next day.
Painted Hills all natural beef sliders.
Chef Steven demonstrates how to carve a roasted chicken.
A fan favorite from the tasting was the Berkshire Bone in Pork Chop. Tender and juicy with melt in your mouth flavor. Grilled in just about eight minutes.
As it turns out, two days of hunting down an article about grilling whole chickens, has made it much easier to tear it out, and bring the chicken to the table.
I’m happy to say…..grilling a whole chicken was simple and fancy too!
My butcher recommends a D’artagnan all natural roaster. I marinated the bird in buttermilk for 2 hours, turning it at the halfway point. Don’t Skip this step, it keeps the meat super juicy!
Pre-heat that grill! Over a medium heat, sear the bird on all sides for a total of twenty minutes. Reduce the grill to medium low heat ( 350 degrees if your grill has the handy temp gauge). Grill the chicken for 45 minutes to 1 hour, mopping every 10 minutes with your favorite barbecue sauce. I used Whistlin’ Dixie from Wild Thymes.
The chicken’s whistlin’ when it reaches an internal temperature of 160 degrees…(use the meat thermometer ….it works every time).
Remove the bird from the grill and let sit covered with foil for 5-10 minutes.
Carve and enjoy!
So good! The kids will eat it:)
Today, I give myself permission to rip pages out of a perfectly good magazine. I’m concerned I may have a deep seeded issue. I can spend hours pouring through fancy cookbooks, Food & Wine magazine and back issues of Martha Stewart. In my mind I plan out the perfect meal to prepare for my hungry family. I fantasize about the…