Specials good 7/26-7/29/2017 or while supplies last!

Hello Everyone!

Well, this week we have some great Homemade Sausage sale items including: Chicken Wieners, Ring Liver
Sausage, Maple Syrup, Fresh Chorizo and Gummi Bear Brats (Yummy)!!  :)  Along with the homemade sausages, we also have Fresh, Extra Meaty Baby Back Ribs for just $3.99lb!  The final 2 items are: Suzy-Q's Classic Smoked Salmon and USDA Choice, Boneless Sirloin Tip Roasts!

We're also doing something NEW here at Jacobs Meat Market: We're Dry-aging some USDA Choice steaks, just like they do it in high-end Steakhouses in the big cities!  This has been very popular for the folks that have come in the store and seen the sign on the meat case.  We have some T-bones left to reserve on the first batch of Short Loins that are going to be ready August 11th, and we also have some Dry-aged Boneless Ribeyes available for reservations for August 30th, and yet another batch of T-bones and Porterhouses right behind, being ready on August 30th as well.

When beef is dry-aged, there are three basic changes that occur to its structure:
-Moisture loss is a major factor. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. Thus the larger the piece of meat you start with (and the lower the surface area to volume ratio), the better your yield will be.
-Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well aged steak should be noticeably more tender than a fresh steak.
-Flavor change is caused by numerous processes, including enzymatic and bacterial action. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.
Because so much of the meat's weight is lost due to moisture loss and trimming, and because of the massive storage space required for aging beef, dry-aged beef comes at a significant premium cost. Commercial dry-aging facilities will age their beef anywhere from three weeks up to four months, depending on the needs of the client and the costs people are willing to pay.
We are currently doing a 6-week aging on our Dry-Aged Steaks.
The price of the T-bones will be $16.99lb, the price on the Porterhouse Steaks will be $17.99lb, and the Boneless Ribeyes will be $19.99lb.

A pregnant woman gets into a car accident and falls into a deep coma.
Asleep for nearly six months, she wakes up and sees that she is no longer pregnant. Frantically, she asks the doctor about her baby.
The doctor replies, "Ma'am, you had twins! A boy and a girl. The babies are fine. Your brother came in and named them."
The woman thinks to herself, "Oh no, not my brother -- he's an idiot!" Expecting the worst, she asks the doctor, "Well, what's the girl's name?"
"Denise," the doctor says.
The new mother thinks, "Wow, that's not a bad name! Guess I was wrong about my brother. I like Denise!" Then she asks the doctor, "What's the boy's name?"
The doctor replies, DeNephew.