Old Towne Meats

05/26/2018

Please check out our Kickstarter page. Your donation of $1.00 plus sharing with your friends and family could help make our dream come true.

Working my way back in the Meat Business. For The Tri Cities area. Great meat and customer service like before. Doing what I love

12/11/2017

Hey everyone! Just in case you missed it or thought you didn't get your order in on time, we are able to extend the ordering of prime rib through to the 17th. Please see the post below for instructions on how to order. We hope you all have a Merry Christmas and thank you for your continued support!

12/04/2017

With the help of McCary Meats. I will be able to take Prime Rib orders via e-mail [email protected] .
(note: all prime ribs are bone-in)
Need it Delivered? I can help out.
Availability for orders is the 4th thru 8th
Instructions per order
Mark all e-mails as ( important )
subject line as( Prime Rib )
Sizes 3 Rib or 4 Rib. The weight average per rib is 2.0+ lbs.
Mark for delivery or pick up with dates for either.
Deliveries will be made between the 21st and 22nd after 5:30 pm and on the 23rd (Saturday) starting at 9 am through 5 pm.
Please include address and 2 major cross streets.
Pick ups will be at 6880 Road 170, Basin City, WA 99343, the 18th through 22nd between 9 am and 5 pm.
After e-mail you will receive an order conformation.
two days before pick up or delivery you will receive an e-mail with your total .
Price per lb. $10.89
$10.00 additional for delivery

Have a Merry Christmas

09/14/2017

Hunting season is here and guess what? I am available for wild game processing! Our retail store is still closed but I am set up to help you out. Please call me at 661-886-4064 after 6:30 pm for more information.

07/04/2017

05/20/2017

CLOSING OUR DOORS

Due to unfortunate circumstances, we must close our doors for good.
We want to thank all for your patronage and who supported us.
We have met many great people over the last 2 years and are very sad to be leaving. We will miss you.

We will remain open a couple of more days until we sell out of meat and equipment.

Thank you all again.

04/16/2017

We will be closed this Easter Sunday. Hope you all have a wonderful holiday!

04/02/2017

Check out our new website at www.oldtownemeats.com!

03/30/2017

Lighter Oxtail Soup
Cook time: 3 hours, 45 minutes or overnight for better results
Yield: Serves 4

INGREDIENTS
2 lbs oxtails
1 strip dried orange peel zest
2 star anise
1 2-inch piece of fresh ginger, thinly sliced
1 Tbs Salt, more to taste
1/2 cup of shelled, skinned, raw peanuts or roasted unsalted peanuts
1/8 teaspoon chili pepper flakes
2 cups (loosely packed) fresh mustard greens, coarsely chopped
Garnishes:
Fresh cilantro, chopped
• Green onions, white and green parts, sliced on diagonal
• Freshly grated ginger
Bring a large pot (5-quart), half filled with water, to a boil. Add the oxtails. Boil for 30 minutes. Drain the pot. Rinse the oxtails in water. Trim the oxtails of any excess fat.
Return the oxtails to the pot. Cover with water by an inch. Add the orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour.

Add the peanuts and simmer for 2-3 more hours, until the oxtail meat is tender and falling off the bone.
At the point, you can either skim the fat off the soup and proceed to the next step, or let the soup cool, and chill it overnight in the refrigerator. The next day the fat will have solidified and will be easy to pull up from the top of the soup.
The flavors will also have had more of a chance to blend and be absorbed by the oxtails if you let the soup sit overnight.
Bring soup to a simmer. Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.

Serve with garnishes of chopped fresh cilantro, green onions, and freshly grated ginger.
If you want, you can strip the meat off the bones before serving.

03/28/2017

Lengua (Beef Tongue) in Creamy Mushroom Sauce

The Secret to Cooking Tongue
Since tongue is almost pure muscle and have stringy fibers, the key to cooking tongue is softening it. The traditional way which is boiling it until the outer skin can be peeled off and the tongue is soft enough. However, a faster way of cleaning and cooking the tongue is to pressure cook it.

Lengua in Creamy Mushroom Sauce
(serves 4)
Ingredients:
2.5 to 3 lbs beef tongue
1 – 9 oz can whole button mushroom
1 large onions, chopped
1 – 30 oz cream of mushroom soup
1/2 can evaporated milk
1 pc bay leaf
1/8 cup soy sauce
1/4 cup butter
5 cups water
fish sauce to season

Cooking Instructions:
Rinse and scrub tongue thoroughly.
Pressure cook for about 45 minutes (see suggested times below)
Or if using traditional method, in a pot, boil tongue in water until outer skin cracks and peels off. The tongue is ready when it turns white and a knife easily pierces the thickest part. This typically takes about 50–60 minutes per pound of meat.
(Fast cooking or undercooking makes the tongue tough and unpleasant. If you've got the time, err on the side of caution and keep simmering for an extra hour or two.
If using a pressure cooker, heat until it starts to steam. Reduce to medium heat and cook for 10–15 minutes per pound. Let cool until steam releases on its own.)
After pressure cooking or boiling, rinse tongue in cool water. Peel off outer skin and rinse.
Slice tongue crosswise, approx ¼ inch thin.
Combine sliced tongue, whole button mushroom, water, onion, bay leaf, soy sauce and butter. Bring to a boil and let it simmer for 5 minutes.
Add evaporated milk and stir. Add cream of mushroom while stirring until it is dissolved well. Bring to a boil for another 5 minutes.
Season with fish sauce.
Serve over pasta or with mashed potatoes and veggies or steamed rice.
(Optional: if sauce is too thin, add cornstarch dissolved in water to thicken sauce.)
If you have not tried beef tongue before, you got to try this recipe!

01/27/2017

Made a great throw together meal that was too good not to share.
I don’t have an exact recipe with quantities used but here is what I did to make Stuffed Chicken Thighs.

Boneless chicken thighs
Sea Salt and pepper
Pesto
Sun dried tomatoes (packed in oil) and diced
Kalamata olives –sliced or diced
Red onion diced small
Goat cheese

Lightly seasoned the chicken thighs inside and out with salt and pepper.
Spread layer of pesto on inside of chicken thigh.
Layer with sun dried tomatoes, olives, red onion and cheese (crumbled). Roll up and seal with toothpicks.
I cooked this using just an electric skillet on about 350 and covered. I used some of the oil from the tomatoes to lightly coat the pan, placed the chicken rolls toothpick side up and cooked for about 25 to 30 minutes. I didn’t turn the chicken over during cooking. I didn’t want the stuffing to leak out.
I did cut into the thickest part to check for doneness.
The great thing with this recipe is if you don’t like an ingredient, change it out. If you don’t like goat cheese, use feta or blue cheese or whatever you like. Don’t care for pesto? Try marinara sauce.
If you try it let me know how it turns out and if you change it up at all let us know what you used and how it tasted.

01/06/2017

Its getting cold outside and this weekend is supposed to bring more cold and snow. Stay warm with this great chili, mac and cheese recipe.
With a bit of prep in the morning, come home to an insanely delish dinner.
TOTAL TIME: 6:30
PREP: 0:20
LEVEL: EASY
SERVES: 4
INGREDIENTS
• 3 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tsp. chili powder
• 1 tbsp. ground cumin
• 1 tbsp. cayenne
• 2 lb. lean ground beef
• 2 28-oz. cans crushed tomatoes
• 15 oz. kidney beans, drained and rinsed
• 1/2 lb. small pasta, such as macaroni or fusilli
• 2 c. shredded Cheddar
• 2 c. shredded Monterey Jack cheese
• Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
2. Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
3. When ready to serve, bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
4. Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.