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 Time to stock the freezer..........

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rebeltruce

  • Total Posts: 698
  • Joined: 9/8/2006
  • Location: Culpeper, VA
Time to stock the freezer.......... Tue, 08/30/11 3:45 PM (permalink)
So I took a couple vacation days this week, and decided to take a drive to my favorite Butcher Shop/Meat Processor. A little shop in Edinburg, VA. called Gore's. They also have a location in Stephen's City, VA.
 
I love this place, everytime I go it takes me back to my younger days growing up in Central PA. We never bought meat at the grocery store, and we never bought a couple steaks or a couple pounds of this or that. We bought what we didn't raise and slaughter ourselves at a local Butcher Shop.
 
Everything at Gore's is slaughtered on the premises, and hand cut to your specifications. Half the fun is watching a professional Butcher cut and trim steaks from an aged Primal Cut of beef. Ground beef is custom ground from whatever cut you want, and you choose how much fat to lean you'd like.
 
The pork is some of the best I've seen or tasted.....I'm partial to their Center Cut Chops, again hand trimmed and cut as thick or as thin as you want. This trip I picked up a couple of fresh sides (Belly), I'm getting low on bacon and Pancetta and need to get some curing. They also make their own Ponhaus (Scrapple)......normally I buy a good sized chunk, but didn't this time, I still have a bit in the freezer and besides thats a good excuse to make another trip in a month or so!
 
I've attached a few pictures of my haul, most of which will go into the freezer....but a nice Portehouse and a small chunk of sausage will go on the grill tonight!!! All of the steaks and chops are cut 1 1/2 inches thick....
 
Enjoy the pictures and Vegetarians beware!!
 

This is five NY Strips, five Bone In Ribeyes, several pounds of stuffed sausage, and 5 two pound mounds of fresh ground chuck
 

Here we have five Porterhouse Steaks and 5 Center Cut Pork chops
 

Had to show just the Porterhouse's
 

Two pounds of the burger made into 8 oz patties
 

Ribeyes and Strips
 

Last but not least the Bellies...oh the Bellies!!!!!!!!!
 

Ohhhhhh the Bellies!!
 

OHHHHHHHHHHHHHHHHHHHHH the Bellies!
 
 
 
 
 
#1
    lleechef

    • Total Posts: 6230
    • Joined: 3/22/2003
    • Location: Gahanna, OH
    Re:Time to stock the freezer.......... Tue, 08/30/11 5:36 PM (permalink)
    Rebeltruce, this is without a doubt some of the most beautiful meat I have ever seen.  Not since I was chef at the Black Cow have I seen such quality meat.  I wish I was close to that butcher shop!  You are quite fortunate.  Enjoy!!
     
    #2
      ann peeples

      • Total Posts: 8317
      • Joined: 5/21/2006
      • Location: West Allis, Wisconsin
      Re:Time to stock the freezer.......... Tue, 08/30/11 6:23 PM (permalink)
      Excellent!!!!!!!!! Truly excellent!!!!!!
       
      #3
        rebeltruce

        • Total Posts: 698
        • Joined: 9/8/2006
        • Location: Culpeper, VA
        Re:Time to stock the freezer.......... Tue, 08/30/11 7:29 PM (permalink)
        Just finished vacume packing my bounty!
         
        Getting ready to light the charcoal.....on the menu tonight...
         
        Salad (Iceburg wedge whomemade Bleu Cheese dressing)
        Baked Sweet Potato
        Porterhouse
        Sausage sampler.....
         
         
         
         
         
        Did I mention the bellies!!!!!!!! Oh the pig is a magical animal!!!
         
        #4
          CajunKing

          • Total Posts: 6317
          • Joined: 7/6/2006
          • Location: Live at Saint Clair
          • Roadfood Insider
          Re:Time to stock the freezer.......... Tue, 08/30/11 9:43 PM (permalink)
          OMG - I can smell the burgers grilling now and you are right THOSE BELLIES!!
           
          #5
            cementhead

            • Total Posts: 120
            • Joined: 3/18/2005
            • Location: Lancaster Co Pa
            Re:Time to stock the freezer.......... Tue, 08/30/11 10:51 PM (permalink)
            At my house when I make 8 oz patties out of 2 lbs ground beef I only get 4 burgers. Am I getting ripped off?
             
            #6
              CajunKing

              • Total Posts: 6317
              • Joined: 7/6/2006
              • Location: Live at Saint Clair
              • Roadfood Insider
              Re:Time to stock the freezer.......... Tue, 08/30/11 10:56 PM (permalink)
              cementhead


              At my house when I make 8 oz patties out of 2 lbs ground beef I only get 4 burgers. Am I getting ripped off?

               
              8oz + 8oz = 16oz = 1 lb
              so
              8oz + 8oz + 8oz + 8oz = 32oz = 2lbs
               
              So no you are not getting ripped off.
               
              #7
                Foodbme

                • Total Posts: 9565
                • Joined: 9/1/2006
                • Location: Gilbert, AZ
                Re:Time to stock the freezer.......... Wed, 08/31/11 2:59 AM (permalink)
                Did you pay by trimmed weight or untrimmed weight?
                 
                #8
                  rebeltruce

                  • Total Posts: 698
                  • Joined: 9/8/2006
                  • Location: Culpeper, VA
                  Re:Time to stock the freezer.......... Wed, 08/31/11 7:47 AM (permalink)
                  cementhead


                  At my house when I make 8 oz patties out of 2 lbs ground beef I only get 4 burgers. Am I getting ripped off?

                  OK....so I meant 2 two pound mounds.....
                   
                  #9
                    rebeltruce

                    • Total Posts: 698
                    • Joined: 9/8/2006
                    • Location: Culpeper, VA
                    Re:Time to stock the freezer.......... Wed, 08/31/11 7:58 AM (permalink)
                    Foodbme


                    Did you pay by trimmed weight or untrimmed weight?

                     
                    I paid by trimmed weight.....one of the best things about Gore's are their prices.
                     
                    My total for:
                     
                    5- Porterhouse
                    5- Ribeyes
                    5- NY Strips
                    5- Center Cut chops
                    12lbs- Sausage
                    13lbs- Ground Chuck
                    19lbs- Pork belly
                     
                    Was $315.97..that's a bit over 9 bucks a pound, (that is if my math is any better then when I counted the burgers as Cementhead pointed out). The Ribeyes happened to be on special at $6.56 a pound, they also had T-Bones on special at $7.56 a pound, but I didn't buy any of those. Beef soup bones were the third speacial a .26 a pound....I wish now I would have bought a few pounds of bones as well....it's only an hours drive and the drive is beautiful.....so maybe I'll have to head that way later in the week.

                     
                    #10
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