Half Split Side of Beef

$309.99

Includes:

1- Porterhouse Steak- 1 lb. each
2- T-Bone Steaks- 1 lb. each
2- Sirloin Steaks- 2 lb. each
2- Rib Steaks- 1 lb. each
1- Delmonico Rib Eye Steak- 8 oz.
2- Top Round Steaks- 1 lb. each
2 pkgs. Cube Steaks- 3 in each package
1- Sirloin Tip Roast- 4 lb.
1- Boneless Chuck Roast- 4 lb.
2- Bone-in Chuck Roast- 4 lb. each
1- Bone-in Chuck Steak- 2 lb.
20 Thick and Juicy Patties
1 pkg. Charcoal Steaks- 2 in each package
2 packages Beef Stew- 1 lb. in each package
10-15 packages of Ground Beef- 1 lb. in each package
1 package of Beef Short Ribs- 2 lb. in each package
1- Bag of Soup Bones- 2.5 lb.

Call us at (757) 547-2161 or stop by our butcher shop in Chesapeake!

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Ingredients:
3.5 lb          Frenched Rack of Pork
1/4 C          Olive Oil
3 Cloves    Garlic
2 tsp          Salt
1 tsp          Ground Black Pepper
1 sprig       Rosemary, stem removed
1/2 tsp       Red Pepper Flake

Combine all the oil, garlic, salt, pepper, rosemary and red pepper in the blender and blend well for several minutes to form a paste. Coat the roast well in the marinade and allow to rest, covered in the refrigerator for at least 3 hours (overnight is best).

Preheat oven to 400 degrees. Place the roast, bones up, on a rimmed baking sheet and roast for approx 45 minutes. Reduce the heat to 300, and continue to cook until an instant read thermometer inserted into the center of the meat reads 155 degrees (approx 1.5 hrs - but go by the thermometer, not the time).

Remove from the oven and allow to rest, covered loosely with foil for 10-15 minutes. Slice into chops and serve.

Serves 4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team