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Hours
Mo - Fr: 9 AM - 6 PM
Sa: 9 AM - 3 PM
Su: 10 AM - 2 PM

Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.

Flavor School

Seasoning Your Meat

Dry Brining

When you think of brining, if you think of it at all, you probably think of letting a piece of meat soak in a liquid for an extended period of time to help add flavor to the meat. This method, called wet brining, is the traditional method and definitely works, …

Marinating

Marinating meat is a process where food, especially meat, is soaked in a liquid before cooking. You’ve probably heard of this seasoning technique before, and you probably think that you need to let the meat sit in marinade for days. That’s not true! We’re here to tell the truth about …

Tenderizing

It’s a fact of life that some cuts of meat are more tender than others. Cuts of meat are muscles, and the more they get worked, the tougher they get, so certain cuts like beef round, pork butts and more can make for tough chewing. Fortunately, there are ways you can …

Wet Brining

Wet brining is a method of adding flavor to a meat by soaking it in a salt solution prior to cooking. After sitting in the brine, the meat will gain weight from the liquid and flavor from the salt. A general rule of thumb is to soak the meat in …