Now’s a perfect time to introduce you to our butcher-in-charge. Meet (or meat) Johanna—she’s been a butcher for twenty-five years, learning her craft from the big boys, handling 100-pound slabs of whole pork loin and other cuts at big chain supermarkets. She loves being at an independent store now, and being an employee-owner. “I have much more freedom to do whatever it takes to make customers happy,” says Johanna.
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 Quality — So You Will, Too
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.
After Quality, Quantity — of Flavor
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.