overlandmeatco.com Lake Tahoe’s Overland Meat Company
Welcome to South Lake Tahoe’s Only Full-Service Meat Market, Overland Meat Company. We feature all Natural Meat with no hormone implants, no antibiotics, and no animal by-products, Free Range and Organic Poultry and Fresh Seafood. You’ll also find a nice selection of Fine Wines, Sauces, Rubs, Cheeses and many other side dishes to go along with your meal. Check out our Monthly Specials page to find out what’s on sale. We also offer Family Packs and Gift Certificates, just call in advance and we’ll have your order ready to go.
Duration : 0:0:31
Categories: Grade A Poultry Tags: Barbecuing tips, butcher, CA, Fine Wines, Free Range Deistel Turkeys, Free Range Organic Poultry, Fresh Seafood, Gift Certificates, Gourmet Food, Meat Market, Monthly Specials, Natural Meat, Prime Ribs, Rubs, Sashimi Grade Ahi Tuna, Seasonings, South Lake Tahoe Meat Store, South Shore
Fleishers Grass-fed Meats on Diary of a Foodie
Founded by Joshua and Jessica Applestone in June 2004, Fleisher’s, has become a Kingston and now with its newest addition, a Rhinebeck, NY destination. Known for its prime cuts of beef, pork, lamb and veal and its house-made nitrate-free bacon, heritage hams and homemade sausages, pastured eggs, artisanal cheese and local, organic produce-making it a one-stop shopping experience.
Duration : 0:6:29
Categories: Prime Veal Tags: beef, butcher, cooking, fleishers, food, hudson valley, julie powell, meat
Cumbraes Beef Dry-Aging
Stephen Alexander shows you the whole process of Cumbraes Beef Dry-Aging.
The Cumbrae’s tradition of farm-to- fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:6:28
Categories: Cooking Quality Meats Tags: Alexander, beef, butcher, Canada, Cumbrae, Cumbraes, Dry-Aging, Farm, meat, Meats, Naturally, Raised, Stephen, Toronto, Wagyu
Cooking Classic Roast Chicken with Cumbraes Butcher Jerry Meneses
Join Cumbraes Jerry Meneses as he gives you cooking instructions for Classic Roast Chicken.
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:3:58
Categories: Cooking Quality Meats Tags: Alexander, butcher, Canada, chicken, Classic, cooking, Cumbrae, Cumbraes, Farm, Instructions, Jerry, meat, Meats, Meneses, Naturally, Raised, roast, Stephen, Toronto
Cooking BBQ Beef Ribs with Cumbraes Butcher Jerry Meneses
Join Cumbraes Jerry Meneses as he gives you cooking instructions for BBQ Beef Ribs.
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:4:2
Categories: Cooking Quality Meats Tags: Alexander, bbq, beef, butcher, Canada, cooking, Cumbrae, Cumbraes, Farm, Instructions, Jerry, meat, Meats, Meneses, Naturally, Raised, Ribs, Stephen, Toronto
overlandmeatco.com Lake Tahoe’s Overland Meat Company Grillin It
Welcome to South Lake Tahoe’s Only Full-Service Meat Market, Overland Meat Company. We feature all Natural Meat with no hormone implants, no antibiotics, and no animal by-products, Free Range and Organic Poultry and Fresh Seafood. You’ll also find a nice selection of Fine Wines, Sauces, Rubs, Cheeses and many other side dishes to go along with your meal. Check out our Monthly Specials page to find out what’s on sale. We also offer Family Packs and Gift Certificates, just call in advance and we’ll have your order ready to go.
Duration : 0:0:31
Categories: Grade A Poultry Tags: Barbecuing tips, butcher, CA, Fine Wines, Free Range Deistel Turkeys, Free Range Organic Poultry, Fresh Seafood, Gift Certificates, Gourmet Food, Meat Market, Monthly Specials, Natural Meat, Prime Ribs, Rubs, Sashimi Grade Ahi Tuna, Seasonings, South Lake Tahoe Meat Store, South Shore
Cooking Roast Beef Tenderloin with Cumbraes Butcher Jerry Meneses
Join Cumbraes Jerry Meneses as he gives you cooking instructions for Roast Beef Tenderloin.
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:4:10
Categories: Cooking Quality Meats Tags: Alexander, beef, butcher, Canada, cooking, Cumbrae, Cumbraes, Farm, Instructions, Jerry, meat, Meats, Meneses, Naturally, Raised, Stephen, Tenderloin, Toronto
Cumbrae’s Great Alternative Grilling Steaks, Part 2
GREAT ALTERNATIVE GRILLING STEAKS
In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.
These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:8:15
Categories: Cooking Quality Meats Tags: Aging, Alexander, alternative, Anatomy, barbeque, Bavette, bbq, beef, burger, butcher, Canada, Cap, cooking, Cumbrae, Cumbraes, delicious, dry, Dry-Aging, Farm, flank, grill, grilling, Ground, Hamburger, Hangar, Hanger, Hanging, Instructions, meat, Meats, Naturally, Nose, Nose-to-tail, Onglet, Raised, recipe, Sirloin, Skirt, steak, steaks, Stephen, tail, Tender, To, Toronto
Thrifty Cooking – Thrifty Prime Rib; Take Advantage of Low Beef Prices
Beef prices, like Pork prices, are very low right now. Befriend your local butcher and learn about the special offers he/she has. A Thrifty Solution would be to buy in large volume, and a variety of cuts, thus working with the butcher, in order to benefit you both. Often butchers have cuts that few people buy, because they don’t know how to prepare them. Becoming a ‘Good Customer,’ who buys obscure cuts along with conventional cuts, is a Thrifty Strategy and will save you money–be friendly and ask the butcher questions about different cuts of meat and about butchery. Best to do this when the Butcher Shop is not busy and the Butcher appears to have time to talk – Just Strike up a friendly conversation about Meat. Experts like to talk about the area in which they are an expert. Befriending your Local Butcher is a very thrifty thing to do, especially if you want to find deals like the Prime Rib in this Thrifty Cooking Solution. ThriftCultureNow.com
Duration : 0:2:20
Categories: Prime Beef Tags: beef, butcher, How to Butcher, How to Cook prime Rib, Prime Rib of Beef, Thrift, Thrift Culture, Thrift Culture Now, Thrifty
Cumbrae’s Great Alternative Grilling Steaks, Part 3
GREAT ALTERNATIVE GRILLING STEAKS
In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.
These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:7:25
Categories: Cooking Quality Meats Tags: Aging, Alexander, alternative, Anatomy, barbeque, Bavette, bbq, beef, burger, butcher, Canada, Cap, cooking, Cumbrae, Cumbraes, delicious, dry, Dry-Aging, Farm, flank, grill, grilling, Ground, Hamburger, Hangar, Hanger, Hanging, Instructions, meat, Meats, Naturally, Nose, Nose-to-tail, Onglet, Raised, recipe, Sirloin, Skirt, steak, steaks, Stephen, tail, Tender, To, Toronto
