Get ready for the best meat experience. Our team of expert butchers is at the ready to help make your life more delicious, whether it’s what’s best to grab for easy-yet- fabulous weeknight dinner, suggesting something new to try, or ordering just the right thing for that fun party you’re planning.
When you add our expertise to our appetite for the best quality meat around, it’s an unbeatable combination. We go out to the generations-old family ranches and farms and know where our meat comes from, and how it’s raised, and why it’s hands-down, top-notch the most delicious and healthy.
Sure, boutique butcher shops are all the trend in America’s top foodie cities (think New York and San Francisco) but great quality meat and top-notch service has always been our style. That’s why locals know that the freshest, highest-quality meat and pro tips have been our schtick since ’91.
Unlike most stores, we have an experienced roster of journeymen meat-cutters who can answer questions, make suggestions, do special trims and trusses and help with just about anything related to meat. This is our standard level of service — that is, you’ll always find a butcher at the counter, 7 a.m. to 9 p.m., with the sole aim of helping you. Because they are employee-owners, they care more about you, plain and simple.
Be sure to tap into our team’s knowledge. Ask them to recommend what’s great in the case, what’s perfect to put on the grill, cooking tips, how to get the best value from a cut of meat, what cut is best for a certain recipe, well, just about anything. Our knowledge, gained over years of experience, is all yours, just for the asking — it’s what sets us apart from all the rest.
We know the joys of local, sustainably raised, downright delicious meat, and that’s why we fill our cases with it. That’s why we carry Oregon Country Beef, delicious, natural, sustainably and humanely raised, from family-owned farms, and Umpqua Valley Lamb, some of the finest in the Pacific Northwest, raised eating the tender grasses of green pastures on family ranches in Western Oregon. These animals never see a feed lot or receive antibiotics or growth hormones. The result is meat that is tender, juicy and flavor-packed.
Great quality extends beyond our case, too. Behind the counter, we are using the best ingredients in our handcrafted sausages, kebabs, Italian meatballs and other creations. For our meatballs, we grind ribeye steak no less, from our area’s cooperative of family ranchers, Oregon Country Beef.
Our house-made sausages are easy to brown and tuck into our fresh, locally baked buns. Or, serve them with pasta or pearl couscous, or serve an appetizer, sliced, or stuffed into mushroom caps. We’ve come up with some downright inspired sausage creations, such as: Cascade Mountain Hogwash, smoky pork sausage packed with bacon, smoked gouda, bacon, garlic, bacon, spices and more bacon; Black Butte Bratwurst, made with Deschutes Brewery’s Black Butte Porter, pork shoulder, pepper, garlic and cheddar cheese; Hot or Sweet Italian Pork Sausage, made with garlic, olive oil, lemon juice and spices; Mediterranean Chicken Sausage, a leaner alternative elevated by European spices; Bitchin’ Chicken Sausage, with spices that add some heat, and Pollo Verde, a Spanish-style chicken sausage.
Our cuts of chicken and pork, packed in a variety of house-made marinades, are all ready to throw on the grill or pop in the oven for deliciousness that’s quick and easy. We have about 25 marinades, from Vacquero Asada and Sun-dried Tomato with Garlic Pork Loin to “Old Number 7” (think bourbon) and Lemon Butter Dill Chicken. Don’t forget bacon from Oregon’s Carlton Farms — yum!
Our house-made kebabs are always flavor-packed fun, too. Lamb is not just a spring holiday dish anymore. Our lamb skewers are one of the most popular items in our meat department. We grind Umpqua Valley lamb from Oregon, mix in sun-dried tomatoes, spinach, garlic, rosemary and other herbs that work perfectly with the earthiness of the lamb. We form it around a double-pronged bamboo skewer, which holds it beautifully when grilled.
We suggest dipping it in tzatziki sauce, a Greek concoction of yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
We’re just getting started. Our other skewer creations range from Pepper Steak Beef Kebabs to Sweet Chili Bento Chicken and Korean Chicken Kebabs.
Find out why our natural, dry-aged beef case is all the rage. This is the kind of beef served in big-city steak houses, and folks call to place their orders well before the weekend hits. Our salumi centrale case is packed with salamis, pancetta, mortadella, capocollo and more. Yes, our selection is truly extensive, but if you don’t see what you want, we’ll get it for you. We love a challenge and have even ordered ground kangaroo, rabbit, buffalo, elk, venison and alligator.
So, you may remember the good old days of the corner butcher shop, where cleaver-wielding men in blood-stained aprons knew their customers by name and exactly how they liked their meat. Whether or not you do, who can argue the value of having someone who can help you eat good food? Life is short. Get to know your butcher at Newport Avenue Market, and everything will taste better, starting tonight.
Here at Newport Market, we pride ourselves on our flippin’ freshtastic fish. We’re talkin’ off-the-hook salmon, tuna, opah, halibut, swordfish — the best that’s runnin’, from all over the continental US. These guys have never seen the inside of a freezer (which means they’re F’n fabulous)....No comment
Steaks from our in-house butcher shop’s specialty case of dry-aged beef are just like the ones in big-city steak houses. Or, of course, there’s delectable......No comment