The Butcher Shop, Inc.

Locally Sourced Quality Food

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TBS Smoked Turkey and Smoked Ham Heating Instructions

By The Butcher Shop | December 23, 2018
How to heat a TBS Bone-in Ham or Smoked Turkey Preheat your oven to 350 degrees and place met on a roasting rack in a large pan. Fill pan 1/4 of the way with liquid, water, apple cider, or flavored broth. 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...
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Honey Glazed Ham Recipe Hawiian Style

By The Butcher Shop | December 22, 2018
Hawaiian Honey Glazed Ham Recipe This Hawaiian-style honey glazed ham recipe adds a delicious islander twist to an age-old American dish. While the thought of baking a ham can seem like a daunting challenge if you've never cooked one before, completing the recipe is much easier than you would think. The recipe that we have prepared below is very customizable, so if you feel the need to add or subtract an ingredient or adjust the ingredient proportions, then you can easily do so. In order to maximize the deliciousness of this fabulous honey glazed ham recipe, we highly recommend that...
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Rack of Lamb

By The Butcher Shop | December 5, 2018
  This rack of lamb recipe is not only extremely delicious, but it is also probably one of the most unique recipes that you'll find for this highly popular dish. As is the case with any meat-themed recipes, the best ingredients will quite obviously yield the very best end result. When selecting the proper meat for this recipe make sure to visit us at the Butcher Shop to purchase our locally sourced grass-fed lamb. Rack Of Lamb Recipe: Servings: 4 Preparation Time: 10 minutes Cooking Time: 35 minutes Ingredients 2 Trimmed Grass-fed Racks of Lamb  4 Tablespoons of Dijon Mustard 1 Pinch of Sea Salt 1...
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2018 Holiday Reservations

By The Butcher Shop | December 2, 2018
We will begin accepting reservations for the December Holiday Season, Monday, December 3rd.  We will be offering our smoked hams, fresh organic, and smoked turkeys,  as well as other holiday classics like prime rib, dry aged beef, pork crown roast, lamb, and turducken. Just call the store at 541-830-3369, or stop by with your order. When placing your order be ready to also request what day you would like to pick your order up. Our hours Christmas week will be:   Monday (Christmas Eve) 9 am to 12 noon Tuesday (Christmas Day) Closed Wednesday (December 26th) Closed Thursday 9 am to 5:30 pm  ...
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Seafood Stew

By The Butcher Shop | November 20, 2018
How to Make Seafood Stew Get ready for cold weather with a warm, hearty seafood stew that will make you think of sunny days on the shore. Inspired by recipes from the Fishermen's Wharf in San Francisco and Martha Stewart's take on the classic Italian cioppino, this recipe brings together a medley of flavors that evoke the sea and sunshine in every bite. A variety of fresh seafood, extra-virgin olive oil and the freshest vegetables and herbs will make these flavors come alive. This recipe serves four. It makes a show-stopping feast for special dinners but is surprisingly fast and...
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Dry Aged Beef

By The Butcher Shop | November 6, 2018
The Butcher Shop: What Makes Dry Aged Beef Better? The great steak debate seems to rage over different cuts of meat. Some love the marbling of ribeye, the tenderness of filet mignon or the full flavors of the T-bone. But very few ever introduce dry-aged steaks into the conversation. That's because these meaty delights are rare and difficult create. Make sure to indulge if you ever come across an opportunity to try this succulent style of dry aged beef. The depth of deliciousness will forever tip the balances, and you'll be arguing for dry-aged steaks with your meat-loving friends for...
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2018 Pre-Orders

By The Butcher Shop | October 29, 2018
We will begin accepting pre-orders for Thanksgiving Thursday, November 1st. We will be offering our delicious turkeys, smoked, fresh free range and fresh organic, as well as other holiday classics like ham, prime rib, and lamb. Just call the store at 541-830-3369, or stop by with your order. When placing your order be ready to also request what day you would like to pick your order up. Our hours the week of Thanksgiving will be: Monday 9 am to 5:30 pm Tuesday 9 am to 5:30 pm Wednesday 9 am to 12 noon Thursday - Sunday Closed 2018 Thanksgiving Pre-Orders HAM Bone-In $3.49...
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Grilled Butternut Squash

By The Butcher Shop | October 17, 2018
With fall right around the corner, many think of pumpkins, apples, gourds and other hearty fare for their cooking and baking. We happen to be quite fond of grilled butternut squash as it affords a variety of approaches, especially when you serve it along with some quality grilled chicken. To that end, we present a delicious and simple recipe for grilled butternut squash. Garlic Coconut Grilled Butternut Squash Ingredients and Equipment Butternut squash, 3 pounds. Coconut oil, 1 tbsp, melted. Balsamic vinegar, 2 tbsp. Thyme, dried, 1 tsp. Garlic cloves, 3, minced. Zest from half an orange, roughly 2 tsp....
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Grilled Pork Tenderloin – With Apple Rings

By The Butcher Shop | October 5, 2018
Grilled Pork Tenderloin Though summer may be officially over, there are still plenty of warm days left that can serve as an excuse to fire up the grill. One of the most delicious meals that the backyard cook can make is grilled pork tenderloin, but first, a few things need to be done before this scrumptious dish can be enjoyed. Prepare the Grill If the cook is using a gas or electric grill, they should follow the instructions for using it. Even if they're using a charcoal grill they should  check the manual as some grills need to be lined...
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Beer Battered Halibut

By The Butcher Shop | September 23, 2018
Beer Battered Halibut and Homemade Tartar Sauce Halibut is the star of this classic fish and chips combo with a tangy beer batter and super easy homemade tartar sauce. You can find fresh halibut anytime in season at the Butcher Shop, as well as the best assortment of fresh fish in the Rogue Valley. Serves 4 to 6 Tartar Sauce 1 ½ cups mayonnaise    ¼ cup finely chopped dill pickle 2 tablespoons finely chopped onion (prepared relish may be used in place of pickle and onion if you happen to have some.) Beer Batter 1 ½ cups all-purpose flour...
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