Midtowne MeatHouse

10/25/2026

Until we can get the link situation fixed, here is the weekly menu for Take Home Meals. Please comment or message us to place your orders. We apologize for the inconvenience. 

10/25/2026

We are having difficulties posting the link to our Take Home Meals for the week. We are working on getting this issue fixed. Mark Zuckerberg was upset that we wouldn’t ship him an order of shrimp and grits last week so he is retaliating. We will get it worked out…

10/24/2026

I just got a note from the kitchen, giving me an update on how many GameDay extras we have to sell for a walk-in customers today. Give us a call at 256–2 84–7702 to claim any extras, please!

10/24/2026

No words, just Food, Glorious, Food!!! We close at 4 today if we don’t sell out! See ya soon!

10/23/2026

The term "Homecoming" has had many definitions over the centuries. In Biblical terms, I can't help but attach Homecoming to the prodigal son. The type of return that far surpasses the geographical location and tells us how a father's love is never gone but only grows in anticipation of a long-awaited reunion. Homecoming was also a term used for soldiers returning from battle throughout history. Lastly, Homecoming was adopted by football programs to invite alumni to come back home and reunite with their school, teachers, coaches, and fellow players and students. All of these examples have a special place in all of our hearts, and they all share another common aspect... Food! In the Prodigal Son, the son had been eating slop with the swine before his return and was merely hoping for the same treatment in his old home, but his father provided the greatest feast imaginable to celebrate his son's return. Almost every amazing memory I have had in my life happened around a dinner table, a grilling area, a feast, or a tailgate. Let us provide the same quality of food that you and your friends and family deserve when catching up this weekend. In other words, allow us to take the task of preparing these foods "Off your plate" so your guests can take our tasty creations "Off of your plate, as well!" We have a fully stocked meat case for smoking or grilling this weekend and can take your orders for GameDay Meals in the link in the comment section or by calling 256-284-7702 to order. Enjoy the food this weekend but enjoy your people more and if it has been a while since you have seen them, let them know how happy you are to break bread with them again. Much Love and Roar Lions!

10/22/2026

Please place your order in our Google Form in the previous post or click the link in the comments below.

10/22/2026

We have a special GameDay Menu this week for UNA's Homecoming. Get your orders in early and let us cater your tailgate!

Pick-Up: Friday 2:00 pm- 5:00pm Saturday 10:00am- 3:00pm 📍 Midtowne Meathouse

10/21/2026

We have 8 extra quarts of Loaded Baked Potato Soup for today. Give us a call at 256-284-7702 to claim yours for dinner!

10/21/2026

We stock Picanha and Tri Tip daily. If you are unfamiliar with these amazing smoking meats, read the great information from the articles below..

Picanha is a cut of meat known for its exceptional tenderness, rich beefy flavor and thick fat cap. It’s a large and versatile cut of meat with a strong beefy flavor. The Picanha comes from the rump cover or rump cap, which is the upper part of the animal's rear end, just above the leg. The picanha cut of beef is the most prized steak in Brazil, and it comes from the top of the rump muscle of a cow. Picanha steak is a Brazilian favorite, sublime with chimichurri, and a cut you really should seek out and try for yourself if you haven’t yet! Picanha is a triangular cut of beef from the top sirloin section of a cow. It becomes tender and juicy. This area doesn't do much. In the United States, picanha is often called top sirloin cap.

Want to smoke a brisket but don’t have the time? Tri tip might just be your new best friend.
Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.
Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.
Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.