We are HIRING!!!!!
In order for a small family business to keep going I am in need of a few young people to learn our craft. Meat cutting is a skilled trade I am willing to teach. If you or someone you know would like to learn this trade please send them to Quality Cut Meats. I need people in good physical health and preferably 30 years old or under. Pay is based on skill level and tasks learned. What money you have the potential to earn is based on the product coming in and going out of our plant.
Please come into Quality Cut Meats to apply and do an interview.
In order for a small family business to keep going I am in need of a few young people to learn our craft. Meat cutting is a skilled trade I am willing to teach. If you or someone you know would like to learn this trade please send them to Quality Cut Meats. I need people in good physical health and preferably 30 years old or under. Pay is based on skill level and tasks learned. What money you have the potential to earn is based on the product coming in and going out of our plant.
Please come into Quality Cut Meats to apply and do an interview.
Christmas Gifts
Thinking about the holidays and what you want to get for the people in your life. Whether that is family or employees, we have the gift everyone loves, meat.
We will create a meat box in your price range and to your taste. We understand that some people like mild and others like spicy, we have a range of products for both types of people. All we need is a price range and how many boxes you need. Please call early!! We would need to have your order by the end of November.
Thinking about the holidays and what you want to get for the people in your life. Whether that is family or employees, we have the gift everyone loves, meat.
We will create a meat box in your price range and to your taste. We understand that some people like mild and others like spicy, we have a range of products for both types of people. All we need is a price range and how many boxes you need. Please call early!! We would need to have your order by the end of November.
Looking to try a new recipe? Don't want turkey or ham for thanksgiving or Christmas. Well, we have the recipe for you. This one is a family favorite, that came from the food network by Aida Mollenkamp. The table is real quiet when we are eating this lovely dish. If you want to mix it up, you can even use Buffalo Short Ribs (we get ours from Lakeview Buffalo Farm) We hope that you will enjoy it as well.
Ingredients:
1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1 -inch piece ginger, sliced
1 small Serrano or Thai bird Chile, or jalapeño pepper, halved
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy bottomed , shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and child and cook just unit fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook. turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky about 30 more minutes.
Enjoy!! Happy Holidays everyone!
Ingredients:
1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1 -inch piece ginger, sliced
1 small Serrano or Thai bird Chile, or jalapeño pepper, halved
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy bottomed , shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and child and cook just unit fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook. turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky about 30 more minutes.
Enjoy!! Happy Holidays everyone!
Job Posting
Serious inquiries only. If you have a questions about what is stated or want to apply please contact the shop at 920-528-8424 or come into the store. Please ask for Jennifer, and state what you are calling about. Do NOT message us on Facebook about this matter, you will be directed to Jennifer if you do. Thank you!
Looking for a hard-working ambitious person to manage the poultry operation at Quality Cut Meats in Cascade, WI. This is a 6-7 month position, from May or June to December. Minimum of four days a week. This person will work the poultry line along with approximately 6 other people.
If you want this opportunity, you will hire the staff you will work with.
You will be paid hourly or salary. No overtime will be paid.
You will be bound by contract for this poultry season.
The quality of work will be too Jennifer's standard.
None of Jennifer's staff will be used as fill in help.
You will operate under Quality Cut Meats meant inspection license.
All employees will be paid by Quality Cut Meats.
Quality Cut Meats will cover all employees under our worker's compensation insurance.
Pay rate will be discussed with Jennifer before being offered to the potential employee. Most employee's start at a base wage, with raises possible.
Equipment shall be used respectfully. Any damage needs to be brought to Jennifer's attention the same day of occurrence.
Jennifer and her staff will train people hired. Days of training will depend on how fast people learn.
Expectations:
Hire a team of 6 people to work the poultry line.
Follow the HACCP plan for poultry slaughter.
Bring in birds in morning with complete instructions with what the farmer needs done to their birds. Birds arrive between 5:30am and 6:45am. Jennifer comes in at 5:00am to start the day.
Make sure the room is set up, thoroughly cleaned, and sanitized before use.
Clean up during and end of shift. End of shift clean up is 2 people in each room.
Packaging-cutting and parting out of birds is included in this task.
Need to be able to debone chickens and turkeys.
We offer whole birds in bag and cut-up birds, halves, quarters, and eight- cuts. Farmers Market customers get bone-breasts. boneless breasts, legs and thighs together or parted, and wings. Hearts and livers are packaged in 1# tubes.
Tipper tying and vacuum packaging is how packaging is done.
Each package needs to be labeled properly.
Proper documentation of all paperwork will be required.
13 week Salmonella and bi-weekly camplyobacter testing will need to be performed by team lead.
A minimum of 500 birds will be scheduled each processing day. If the staff can handle more in the eight hour slaughter day more will be scheduled. This will be discussed with team lead and Jennifer prior to bookings.
Birds will be packaged the following day according to customer's request.
Birds will be barreled at the end of packaging once cold. All orders will be labeled with the name of who the Farmer is.
Jennifer will make out the bills. Store staff will take barrels or lugs of birds out to the Farmers.
Serious inquiries only. If you have a questions about what is stated or want to apply please contact the shop at 920-528-8424 or come into the store. Please ask for Jennifer, and state what you are calling about. Do NOT message us on Facebook about this matter, you will be directed to Jennifer if you do. Thank you!
Looking for a hard-working ambitious person to manage the poultry operation at Quality Cut Meats in Cascade, WI. This is a 6-7 month position, from May or June to December. Minimum of four days a week. This person will work the poultry line along with approximately 6 other people.
If you want this opportunity, you will hire the staff you will work with.
You will be paid hourly or salary. No overtime will be paid.
You will be bound by contract for this poultry season.
The quality of work will be too Jennifer's standard.
None of Jennifer's staff will be used as fill in help.
You will operate under Quality Cut Meats meant inspection license.
All employees will be paid by Quality Cut Meats.
Quality Cut Meats will cover all employees under our worker's compensation insurance.
Pay rate will be discussed with Jennifer before being offered to the potential employee. Most employee's start at a base wage, with raises possible.
Equipment shall be used respectfully. Any damage needs to be brought to Jennifer's attention the same day of occurrence.
Jennifer and her staff will train people hired. Days of training will depend on how fast people learn.
Expectations:
Hire a team of 6 people to work the poultry line.
Follow the HACCP plan for poultry slaughter.
Bring in birds in morning with complete instructions with what the farmer needs done to their birds. Birds arrive between 5:30am and 6:45am. Jennifer comes in at 5:00am to start the day.
Make sure the room is set up, thoroughly cleaned, and sanitized before use.
Clean up during and end of shift. End of shift clean up is 2 people in each room.
Packaging-cutting and parting out of birds is included in this task.
Need to be able to debone chickens and turkeys.
We offer whole birds in bag and cut-up birds, halves, quarters, and eight- cuts. Farmers Market customers get bone-breasts. boneless breasts, legs and thighs together or parted, and wings. Hearts and livers are packaged in 1# tubes.
Tipper tying and vacuum packaging is how packaging is done.
Each package needs to be labeled properly.
Proper documentation of all paperwork will be required.
13 week Salmonella and bi-weekly camplyobacter testing will need to be performed by team lead.
A minimum of 500 birds will be scheduled each processing day. If the staff can handle more in the eight hour slaughter day more will be scheduled. This will be discussed with team lead and Jennifer prior to bookings.
Birds will be packaged the following day according to customer's request.
Birds will be barreled at the end of packaging once cold. All orders will be labeled with the name of who the Farmer is.
Jennifer will make out the bills. Store staff will take barrels or lugs of birds out to the Farmers.
Hello Everyone, I know that when we first created the website that it was said we would be posting recipes. We asked on our Facebook page on what everyone would like to say, and a lot of people said tenderloin. With that, I am happy to say this will be our first recipe. I would like to state before I put up the recipe, that our family actually just wraps the tenderloin with bacon and throws it on the grill. We season to taste with salt, pepper, and garlic powder. We cook our tenderloin to medium rare which is 130-135 degrees F. I would also like to state that tenderloin is a drier piece of meat so just be careful when cooking it. Now to the recipe.
This recipe and picture were found at: https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-french-onion-au-jus/
Prep time: 15 minutes, Cook time: 1 hour, Servings: 6 servings
Ingredients:
1 (4-5 pound) whole beef tenderloin
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1/4 cup peppercorns crushed or fresh black pepper (she used pink peppercorns)
Kosher salt (does not say how much)
2 tablespoons butter
French Onion Au Jus
4 large sweet onions, thinly sliced
6 tablespoons butter
1 1/2 cups red wine
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
Instructions
1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.
2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.
3. Arrange the onions in a large, oven safe skillet. Place the beef over the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.
6. Slice the beef and serve with the French Onion Au Jus.
This recipe and picture were found at: https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-french-onion-au-jus/
Prep time: 15 minutes, Cook time: 1 hour, Servings: 6 servings
Ingredients:
1 (4-5 pound) whole beef tenderloin
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1/4 cup peppercorns crushed or fresh black pepper (she used pink peppercorns)
Kosher salt (does not say how much)
2 tablespoons butter
French Onion Au Jus
4 large sweet onions, thinly sliced
6 tablespoons butter
1 1/2 cups red wine
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
Instructions
1. Remove the meat from the fridge 1-2 hours before roasting. Preheat the oven to 475 degrees F.
2. Rub the beef with garlic, thyme, and season generously with peppercorns and salt. At this point, the meat can be stored in the fridge up to overnight. Bring the meat to room temperature before cooking.
3. Arrange the onions in a large, oven safe skillet. Place the beef over the onions. Add 2 tablespoons butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
4. Remove the beef from the skillet to a serving plate and cover with foil. Let rest 10 minutes before slicing.
5. Meanwhile, set the skillet with the onions over medium heat. Add 6 tablespoons butter and cook, stirring frequently, until the onions are deep golden in color and caramelized, 5-10minutes. Add the wine, beef broth, Worcestershire sauce, and thyme. Increase the heat to medium-high and bring to a simmer. Remove the thyme sprigs. Season to taste with salt and pepper.
6. Slice the beef and serve with the French Onion Au Jus.
Welcome to our new website!
This will be the page that we will keep everyone up to date on what is happening around the butcher shop. We will also be posting recipes here. We are thinking about doing a recipe every month, but if you would like more than one a month, please send us a Facebook message. With that being said, we hope this will help answer everyone's questions and keep everyone informed. I know that times are uncertain right now but we will still be open and working hard to make sure you have meat in your homes. If you do not want to come into our store to pick up for meat, we are asking that you call us when you arrive and pay your bill over the phone. Once your bill is paid, we will bring out your boxes for a contactless interaction.
As thanksgiving is right around the corner, we are selling turkeys for $1.89lb. We ask that you call us at 920-528-8424 to order your turkey. They range from 10-12lbs and 12-14lbs.
This will be the page that we will keep everyone up to date on what is happening around the butcher shop. We will also be posting recipes here. We are thinking about doing a recipe every month, but if you would like more than one a month, please send us a Facebook message. With that being said, we hope this will help answer everyone's questions and keep everyone informed. I know that times are uncertain right now but we will still be open and working hard to make sure you have meat in your homes. If you do not want to come into our store to pick up for meat, we are asking that you call us when you arrive and pay your bill over the phone. Once your bill is paid, we will bring out your boxes for a contactless interaction.
As thanksgiving is right around the corner, we are selling turkeys for $1.89lb. We ask that you call us at 920-528-8424 to order your turkey. They range from 10-12lbs and 12-14lbs.