Happy Wednesday, Everyone!
Well, summer certainly made its arrival known with three straight days in the 90s! Hope you're staying cool, hydrating, and maybe sneaking in some cookouts. Don’t let a little rain wash out your grilling plans—that’s what umbrellas (and good attitudes) are for!
Here’s what’s sizzling this week at the shop:
- Fresh Extra Lean Ground Chuck – bold flavor without the guilt—perfect for burgers, tacos, or meatloaf.
- Boneless Pork Sale – lean, mean, versatile, and ready for your grill or slow cooker.
- Fresh All‑Natural Chicken Tenders – kid-approved (but adult-worthy).
- Big Cock Ranch Shit Seasoning – spice up your life (and your chicken, veggies, wings... you name it).
- Frozen Jumbo Dry Sea Scallops – restaurant-quality seafood at home.
- Jacob’s Own Summer Tomato Salad Dressing – a bright, fresh dressing made with real summer tomatoes—perfect for drizzling over greens, pasta salads, or dipping crusty bread.
And don’t miss our Brats of the Week—ready to make your next barbecue stand out:
- Jacob’s Own Philly Cheese Brats – creamy, melty indulgence in every bite.
- Jacob’s Own Honey Dijon Chicken Brats – sweet, tangy, and oh-so-summer.
Swing by and slice into a smile—and perhaps a juicy brat. We’d love to say “hi,” share a cooking tip, or recommend the perfect side!
Weekly specials are valid today, Wednesday, June 25, 2025, through Saturday, June 28, 2025… while supplies last.
SPECIAL NOTE: The Meat Market will be closed on Friday, July 4th and will have shortened hours (8am to 3pm) on Saturday, July 5th.
Butcher Shop Television will be broadcasting LIVE tomorrow, THURSDAY, at 10:30am. You can watch the live broadcast on our YouTube Channel. If you can't make the live broadcast, no worries - the recorded video will be available via YouTube and shared on Facebook. You'll not miss a moment of the merriment!
Tune in this week for a re-cap of the weekly specials, banter, shenanigans, tales of glory, and to participate in our weekly contest!
I was best man at my brother's wedding in Paris. At the reception, I raised my glass of champagne and said, "Eggs, cinnamon, bread and maple syrup."
It was a French toast.
