Fresh Gourmet Meats
Quality meats are hard to find in today’s “Big Chain Grocery Stores.” Many national chains have abandoned the concept of fresh meats in favor of pre-cut, shipped in, preservative injected profit. We select only the freshest beef, pork and poultry available from the highest quality suppliers in the country.
We have an extensive meat counter with everything from fresh turkey breast to whole beef tenderloin & whole NY strip loins. Whole tenderloins can be cut to your specifications. Our knowledgeable staff and experienced meat cutters will always do their best to help you take home the perfect cut of meat.
Short on time? Try some of our Take-Away Gourmet items prepared fresh daily – ready to put right in the oven! We also offer freezer bundles with the same high-quality meats available at our counter.
Country Style Marketplace now offers locally raised bison burger and additional bison cuts from Peaceable Kingdom Bison Ranch in Yale, Michigan.
Bison meat is similar to beef but is lower in fat, so it must be cooked a little differently. The key to cooking bison is low and slow because bison is so lean it will cook faster than beef and should not be cooked past the internal temp of 160 degrees.
Ground bison burger can be used in any beef recipes it just cooks faster, when making patties just pack them nice and tight let them cook till the color change is halfway up and just flip the patty once. On a hot grill, you may want to brush a little olive oil on the burger patty to prevent sticking. For a typical 1- or 2-inch patty should take 8 to 10 minutes total cook time at a medium temp.
Steaks at a 1 to 2 inches in thickness should take about 8 to 12 minutes on a medium to high heat total cooking time, steaks are best when left a little on the rare side, leave at least a hint of pink in the center for best results in flavor and tenderness. DO NOT OVERCOOK BISON MEAT.
Roasts do best in a slow cooker for 6 to 8 hours, add water or both. When oven roasting also add water or broth and cook for 25 minutes per pound at 275 to 300 degrees or an internal temperature of 140 to 170.
Bison meat must be thawed out completely for a day or so in a refrigerator prior to the cooking, and even left out on the counter for an hour or more to get to room temp. This allows the natural tenderizers in the meat to relax the muscle fibers.