Save your self the trouble of making reservations at a busy and crowded restaurant and engage in something more intimate this year. Set the table, light the candles, serenade your love in the comfort and privacy of your own home. Come to the Butcher Shop and get everything you need for that special gourmet meal that you can share with your special someone.

Photo Credit- nathanborror

We have a variety of appropriate choices to fit your sweethearts preferences. For our meat lovers we have the Butterflied Sweetheart rib eye for two with twice baked potatoes, New York Steaks, and Fillets.

For something a bit more exotic we have Live Maine Lobster, Lobster tails, and Fresh Oregon Crab.

We also have a variety of produce and side dishes, get some fresh veggies, or fresh  Sherry’s pasta, and find a locally made sauce to go with it. Fresh local breads and cheeses for starters and even some sweet treats to end your meal with a little dessert.

Holiday preorders have closed. Please stop by the Butcher Shop to see what we have in stock for your holiday feast.

~ Ryan

FOR IMMEDIATE RELEASE

GEO CACHING CONTEST HITS THE UPPER ROGUE:

The Butcher Shop is rolling out a GEO Caching Contest, Saturday July 28, 2012 at 9am

Eagle Point, OR  – The Butcher Shop will start a Geo Caching contest on Saturday, July 28, 2012 at 9am, beginning at The Butcher Shop in Eagle Point. The winning prize will be: $25 in gold dollars and a $25 Butcher Shop Gift Certificate.  Geo Caching, is an outdoor scavenger hunt. Using clues and GPS coordinates, you will make your way to your final destination where there is a FTF (First to Find) prize inside of a Geo Cache.

In this instance there will be a total of 3 waypoints and then a final destination. The first waypoint will be at The Butcher Shop in Eagle Point, where you can find the first clue.  The next 2 clues will be in small silver nano caches, and the final will be an official Geo Cache with the TBS logo at the top.

The first clue will be displayed Saturday, beginning at 9am, at The Butcher Shop.  The Butcher Shop will run a new GEO Caching contest beginning each Saturday for the next four weeks (through August 18th).

From their locally sourced meat to their farm fresh produce, The Butcher Shop is dedicated to making sure their customers always receive the highest quality products, at prices that won’t break their budget.

The Butcher Shop is invested in the future of the Rogue Valley and takes an active role in the entire food process. To learn more about their commitment to environmentally responsible practices and peruse their many delicious offerings, stop by their Eagle Point, Oregon shop today.

###

contest and reward one of you with a FREE Pork Pack…

We have hidden a “Imaginary Pork Pack”… The Pork Pack could be anywhere in the Rogue Valley…

We will post clues on our Facebook page as to it’s whereabouts, they will also be posted here on our website.  Only one guess per person per day.  We will be looking for an EXACT location, not the vicinity or area ie. “Upper Table Rock” we would be looking for the exact land mark on Upper Table Rock.  Guessing at wide areas can be advantageous as we might recognize how hot a particular guess was, ‘might’

The winner will receive One FREE 25 Lb. Pork Pack…

Remember this is all for fun… So can you tell us “Where’s The Pork”

Clue #1 If you’re driving south on Hwy 62 from the Butcher Shop and see the the Dairy Queen you’ve gone to far south and better turn around .

Guesses:

Grange Co_Op, goodwill, The Butcher Shop, Subway, The VA, Drive by Deli, White City Medical Clinic, Little Discount auto parts, Dutch Bros. Northrops Video and Ice, South Valley Bank, cascade wood products, dream house realty, steve wilson equip., Baxters, VA baseball Field.

Cover meat tightly with a tent of foil and heat approximately 15 minutes per pound, or until a meat thermometer placed 1″ away from and parallel to the bone reads 160 degrees. let the meat rest on the counter for ten minutes and re-check the meat- it should read 165 degrees to ensure safety standard temperature is reached.

During the last half hour of cooking, take the foil tent off and glaze the meat as desired.

*For turkey, check the temperature alongside the thigh bone, and again in the breast, but not touching any bone. Bring to 160 degrees, let it rest and recheck, ensuring the temperature is 165 before serving.

(Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.)

Season the meat with salt, pepper and any other dry spices and herbs you desire.

Place meat on a roasting rack with the bone ends pointing upward.

Roast until the desired doneness level is reached using a meat thermometer to check as follows:

Pull the meat out five degrees before your target doneness and let the meat rest for about ten minutes as it will carry over cook about five more degrees as it rests.

Rare: 120 degrees

Medium: 125-130

Well: 135-145

(Please ensure your thermometer is calibrated before temperature checking is done. it should show 212 degrees when immersed halfway up the stem into boiling water and 32 degrees when plunged into ice water. )

*Note: USDA recommends cooking beef to 145 degrees for the safest consumption.