State Street Meats
Gourmet Butcher, Market & Deli
These Meatballs Kick Back! Oh boy! You’re gonna love this meatball recipe. Get ready for crispy on the outside meatballs with an unexpected kick you’re gonna love! Of course you’ll need to start with State Street Meats Tri-Blend Burger. Yep. Buckle-up and take the ride to meatball nirvana. Why State Street Meats Tri-Blend Burger? The …
Fall is here, and it’s time for a roast. There are soooo many choices when you’re talking “roast”. From pull-apart to slicing, State Street Meats is the place to go for that perfect cut of beef for your next comfort food night. This recipe is shining light on Top Sirloin Butt. Why? Well, because many …
Why dry sea scallops are amazing, and what does “dry” mean? Ok. So you’re at State Street Meats and you’re wondering what all the hubbub is about their “DRY” sea scallops? To the untrained eye, a scallop is well … a scallop. Oh do not be fooled! There are huge differences between “wet” and “dry” …
When you think Thanksgiving, think Ho-Ka Turkey! And YES, you can pre-order them from State Street Meats right here in St. Joseph, MI. The Ho-Ka turkey is a specific breed of turkey, bred with patience and care by Howard Kauffman Turkey Farms located in Northern Illinois. These big, beautiful tom turkeys enjoy being free range on the …
The Ultimate Tomahawk Steak Dinner The ultimate tomahawk steak dinner is one harmonious symphony of a meal you can easily orchestrate at home. From the showstopping steak, to gourmet sides, and the perfect bottle of red, here’s how to create the ultimate tomahawk steak dinner at home. Step 1: Preparing Tomahawk Steak There are many …
3 Ways to Cook Tomahawk Steak The tomahawk steak is a high-quality cut of meat that’s impressive in both flavor and appearance. This bone-in ribeye has at least five inches of rib bone still attached, which gives the steak its robust flavor and unique look resembling a tomahawk axe. There are many ways to cook …
You probably already know that salting meat in advance—also known as dry brining—yields juicier, tenderer, tastier results. But did you know that you should sugar meat in advance, too? In this recipe, pork chops get the brown sugar treatment, which brings out their natural sweetness and helps them caramelize in the pan, creating a deep, dark, lacquered crust. …
En papillote is a foolproof French method where fish and veggies are wrapped up in a hand-folded parchment packet and then baked in their own juices until succulent and tender. Unwrapping the paper reveals dinner steamed to perfection, surrounded by a fragrant, flavorful broth that begs for a crusty French baguette or bed of whole …
Lamb chops always feel like a celebratory food, especially when cut from the rib rack. Take it a step further by asking your butcher to French the racks of lamb and you’ll be well on your way to this gem of an appetizer. Lamb lollipops are also known as “scottadito” which means “scorches the finger” …
