about this guide

ABOUT THIS GUIDE
A
t Central Market, we know as well as you do that the best
meals start with the finest ingredients. We also believe a
market is more than a place to sell goods and services; it is a
place to share ideas and knowledge. Our expert Market team, our
professional chefs and our Cooking School staff put their heads
together to produce this guide to roasting our fine meats, game
and poultry. We hope you find it to be a useful tool in your cooking
explorations. As you discover great marinades, sauces, techniques
and flavors, we encourage you to share your discoveries and ideas
with us. Central Market is about sharing the love of good food.
U
ntil the last century, what we call roasting was usually called
baking; roasting meant cooking meat or poultry on a spit over a
fire. Kitchens were furnished with treadmills powered by people or sometimes animals to keep the spit turning.
Nowadays, the word “roast” simply refers to a cooking method using
dry heat. That leaves a lot to be defined, of course — you can roast in an
oven, on a rotisserie or over an open flame. In any case, it is usual to
collect the drippings to make a sauce or gravy. We leave that up to you
and your kitchen equipment. The point is, the dry heat causes the surface
of the food being roasted to caramelize, turning it dark and boosting
the flavor. Most suitable roasting foods are large and have to cook for
a considerable time, so it is possible to caramelize the outside and still
have rare meat.
Food historians speculate that roasting might be the oldest form of cooking,
since it could easily have been discovered accidentally by a caveman (or
woman) who dropped a piece of meat into a campfire.
If that’s how it happened, the invention of gravy must have come much
later. Too bad for the cavemen.
LADIES & GENTLEMEN,
Preheat Your Ovens!
G E T T I N G FA M I L I A R W I T H YO U R O V E N
– Always consult the instructions that come with your particular equipment.
– A clean oven cooks more accurately— be sure to clean your oven after heavy roasting.
– ALWAYS preheat your oven before roasting. This allows for that all-important first browning.
–N
o matter how new your oven is, invest in and use an oven thermometer so you can
ensure accurate heating.
THE NECESSARY TOOLS
Roasting Pan: Allow several inches between the meat and the sides of the pan. Too
large a pan means the drippings could caramelize too quickly. Worse, if the pan is too
small or the sides too high, you’ll end up steaming, instead of roasting, your meat.
Large Spoon: Be sure you have a long-handled, metal spoon for reaching around
turkeys and large cuts of meat.
Baster: There are many kinds — bulb-basters, natural brushes, silicone brushes.
Knife: No kitchen can do without a high-quality steel knife. A long slicing blade and
an all-purpose chef’s knife are both useful when roasting. And keep ’em sharp!
Poultry Shears: Shears can be easier to use than knives when cutting tendons and small bones.
Meat Thermometer: This is your most important piece of equipment when you’re roasting meat.
An instant-read digital thermometer ensures your meat will not be under- or over-done.
Foil: A tent of foil deflects the heat if your roast is browning too rapidly or getting too dark.
Spatulas: Again, long-handled tools are best for roasting.
Tongs: Use tongs, not a fork, for turning meat while browning it.
Oven-Safe Sauté Pans: You need a heavy pan with a handle that can withstand oven heat.
The great debate is whether to season before, during or after
cooking. We say it depends on the seasoning. A seasoned crust is best applied partway
through roasting. Basting with drippings or oil helps food brown more evenly. Basting
with butter helps food brown faster.
SEASONING:
SALT
King of Spices
PEPPER
Mildly Hot
THYME
Robust Herb
SAGE
Richly Flavored
ROSEMARY
Pungent & Fragrant
U
nfortunately, most modern chicken has gone the way of the
tomato — mass-produced with every consideration taken for
portability and shelf-life, and none for flavor. You’ve probably forgotten
that chicken has a distinctive taste. Meet the Central Market chicken.
It is raised on an all-vegetable diet with no artificial ingredients
or growth stimulants. That makes a big difference in taste, but even
more important is how our chicken is processed.
In this country, chicken is usually chilled by soaking in a flavordiluting communal bath of water. Our chicken is cooled Europeanstyle, with a blast of cold air.
We also offer Organic Air-Chilled chicken that is fed certified organic
grains that are GMO-free.
Either way, expect a hearty, natural, rich chicken flavor.
If you’re looking for a bird of a different color, you can choose from
fresh organic or Heritage breed turkey, fresh pheasant, poussin,
squab, Guinea fowl and Muscovy duck. We also have (previously
frozen) capons, geese, Cornish hens, quail and Pekin duck.
TURKEY
Allow for 1 pound of turkey per person; 11⁄2 pounds per person if you want leftovers. If your
turkey is frozen, allow several days for it to thaw completely in the refrigerator— about 24
hours per 5 pounds.
– P
reparation: Preheat oven to 375°. Remove the neck and giblets from inside the
turkey. Rinse the bird with cold water. Pat dry with paper towels. Season the outside
of the bird with kosher salt and freshly ground black pepper. Inside, stuff the turkey
with one onion, quartered; one baking apple, quartered; and one bunch sage. Pour
1
⁄2 cup melted butter over the outside and roast. Check occasionally; if outside is
getting too brown, loosely tent with foil.
– C ooking Time: Approximately 15 minutes per pound.
– C ooking Temperature: 375°
– C
ooking Instructions: Place turkey breast side up in roasting pan. Do not open oven
door except to put foil tent over bird. Roast until internal temperature is reached.
– I nternal Temperature: 150° at thickest part of the thigh.
– C
arving: Let turkey stand for 30 minutes (tented) before carving.
H E R I TA G E T U R K E Y
Modern turkeys have been bred to develop a large breast so there will be lots of white
meat. Heritage turkeys are closer to the original wild bird. This means their breasts
are smaller than conventional turkeys, so it is easier to overcook the breast before the
dark meat is done. Baste often or tent the breast.
CHEF’S TIP
– P
reparation: Preheat oven to 375°. Remove the neck and giblets from inside the
turkey. Rinse the bird with cold water. Pat dry with paper towels. Season the outside
of the bird with kosher salt and freshly ground black pepper. Inside, stuff one onion,
quartered; one baking apple, quartered; and one bunch sage. Pour 1⁄2 cup melted
butter over the outside and roast. Check occasionally; if outside is getting too brown,
loosely tent with foil.
– C ooking Time: Approximately 12 minutes per pound. We do not recommend stuffing
our Heritage turkey; this will increase cooking time and could dry it out.
– C ooking Temperature: 375°
– C ooking Instructions: Place turkey breast side up in roasting pan. Do not open oven
door except to put foil tent over bird. Roast until internal temperature is reached.
– Internal Temperature: 150° at thickest part of the thigh.
– C arving Instructions: Let turkey stand for 30 minutes (tented) before carving.
ROASTING 911
A couple of impor tant reminders when dealing with
poultr y of any kind:
* Wa s h y o u r h a n d s b efo re and af ter hand ling .
* N E V E R u s e t h e s a m e equip m ent fo r c o o ked p o ultr y
t h a t y o u ’ ve u s ed fo r raw. Say NO to salm o nella!
TURKEY BREAST
Allow for 3⁄4 pound of turkey breast per person. There is proportionately less bone and
more meat on a turkey breast than a whole bird.
– P
reparation: Preheat oven to 350°. Rub with 4 tablespoons melted butter and season
with salt and pepper (or seasonings of your choice).
– C ooking Time: Approximately 15 minutes per pound.
– C
ooking Temperature: 350°
– Cooking Instructions: Place breast skin side up. Roast until internal temperature is reached.
– I nternal Temperature: 150°
– C
arving Instructions: Let breast stand for 15–20 minutes before carving.
GOOSE
Geese have thicker skin than turkeys and a thicker layer of fat under the skin. That’s
why you need to prick the skin before roasting. You might also need to draw some fat
out of the roasting pan during cooking if too much accumulates.
– P
reparation: Preheat oven to 325°. Trim and discard any excess fat around neck and
cavity. Rinse goose with cold water. Pat dry with paper towels. Taking care not to
pierce the flesh, use a fork and pierce the skin all over (this will help render the fat
during cooking and create a crisper skin). Season with salt and pepper.
– C ooking Time: Approximately 15–20 minutes per pound.
– C ooking Temperature: 325°, then increase temperature to 350° for 45 minutes.
– C ooking Instructions: Roast at 325° for 3–31⁄2 hours, until the thickest part of the
thigh reaches 165°.
– Internal Temperature: 165°
– C arving Instructions: Let the goose stand for 15–20 minutes before carving.
DUCK
Duck is best cooked until pink. Ducks, like geese, have thicker skins, so expect more fat to
render. Save the fat to use for cooking oil — it yields a delicious flavor with roasted potatoes.
– P
reparation: Preheat oven to 300°. Rinse duck with cold water. Pat dry with paper
towels. Pierce skin with tip of knife, being careful not to pierce the flesh. Rub with
salt. Place the duck, breast down, on a rack in a roasting pan and roast for 3 hours,
pricking the skin 3 to 4 times. Drain fat out of pan and turn duck breast side up.
Roast for another 45 minutes at 400°. Baste duck often with ice water for crisp skin.
– C ooking Time: 3 hours at 300°, 45 minutes at 400°.
– C
ooking Temperature: 300° for the first 3 hours, then increase temperature to 400° for
45 minutes.
– C
ooking Instructions: Roast breast side down for 3 hours, then turn and roast an
additional 45 minutes.
– I nternal Temperature: 160°
– C arving Instructions: Let the duck stand for 10–15 minutes before carving.
CORNISH GAME HEN
Cornish Game Hens are all white meat, so they cook quickly, but be sure to allow for
size variations.
– P
reparation: Preheat oven to 400°. Rinse with cold water. Pat dry with paper towels.
Rub with butter and season with salt and pepper.
– C ooking Time: 45–60 minutes.
– C ooking Temperature: 400°
– Cooking Instructions: Roast for 45–60 minutes or until internal temperature reaches 160°.
– I nternal Temperature: 160°
– Carving Instructions: Let game hen stand for 10–15 minutes before carving or cutting in half.
TURDUCKEN
Assembled Turduckens are sold frozen and they are very dense, so be sure to allow for
plenty of thawing time.
– P
reparation: Thaw product in refrigerator for 3 1⁄2 days. Preheat oven to 350°.
Cover wing and drum tips with aluminum foil. Cover entire pan with foil or lid.
– C ooking Time: Approximately 12–15 minutes per pound.
– C
ooking Temperature: 350°
– C
ooking Instructions: Place thawed product breast side up. Roast until internal
temperature reaches 165°.
– Internal Temperature: 165°
– Carving Instructions: Let Turducken stand for 45 minutes before carving.
R
oasting meat or poultry leaves drippings in the bottom of the roasting pan.
These drippings, a mixture of rendered fat and juices, are a concentration
of flavor; you don’t want to waste it. Here are 3 ways to use the drippings:
DE-GLAZING
Remove excess fat and add a little liquid— a cup of wine, stock, lemon juice,
water (as a last resort)—to the pan to help loosen the browned bits. Stir over
heat until the liquid reduces slightly. Finally, stir in a tablespoon of butter.
You may want to strain the sauce before serving.
G R AV Y
Drain all but 2 tablespoons of fat from the roasting pan. Using a wire whisk,
stir in 2 tablespoons of flour to make a roux, then put pan over medium heat
until the roux bubbles and thickens. Stir constantly. Pour in about 2 cups of hot
stock in a steady stream, stirring constantly to avoid lumps. Bring just to a boil
over medium heat, until the gravy thickens. Season with salt and pepper and add
a lump of butter.
YORKSHIRE PUDDING
–
–
–
–
1
1
1
1
cup flour
cup milk with 1 tablespoon water
egg
teaspoon salt
Sift the flour and salt into a bowl. Make a well in the center and add milk and
water gradually, stirring. Beat the egg separately until it is fluffy, then add it to
the batter. Refrigerate batter for an hour. When the beef is cooked, remove it
from the pan and cover it with foil. Beat the pudding batter again and pour it
into the still-hot roasting pan. You can also put a teaspoon of fat into each of 8
large muffin cups and fill them 2⁄3 full of batter. Bake it in the oven for 10 minutes at 450°, then reduce the heat to 350° and cook for 15–20 minutes or until
puffed up and golden brown. Do not open the oven door while it’s cooking.
B
eing asked for the first time to carve the turkey at
a holiday gathering is much like being knighted in
days of old. If such an honor should be bestowed upon
you, don’t fold under pressure. After all, you will be
graded by the uncles in the room. Here’s a new, efficient
and more convenient method to carve that beautiful bird.
Sharpen that knife and walk (don’t run) up to the plate
without hesitation, for you have the skills of…
W H I T E M E AT
1. H
old turkey breast firmly with fork. Carve each
breast lobe away from ribs by cutting along the
keel bone and rib cage.
2. L ay breast lobe flat on the cutting surface. Carve it
into thin, even slices across the grain of the meat.
D A R K M E AT
3. R
emove the drumstick and the thigh by pulling
them away from the body and cutting loose the
joint that holds the thigh to the body.
4. P
lace the drumstick and the thigh on cutting
surface and cut through the connecting joint to
separate drumstick and thigh.
5. T
o slice the thigh meat, hold the thigh firmly with
a fork and then cut thin slices evenly and parallel
to the bone.
6. T
ilt drumstick to convenient angle and slice down
toward the cutting surface. Be sure to carefully
remove the hard tendons.
W
e believe our Natural Central Maket Premium Choice
Angus Beef is the best you can buy. Here’s why:
– The cattle are humanely treated and raised and processed domestically.
– T
his is a breed with superior short-grained muscle, intense marbling,
heavy muscle development and a good growth rate.
– A
ll of our cattle are “genotype source-verified.” They are randomly
laboratory tested to certify their Angus heritage beyond a doubt.
– N o antibiotics or growth hormones have ever been administered. If
an animal becomes sick and requires antibiotic treatment, it is removed
from the program. We know that because every animal is sourceverified — it can be traced back to its birth.
– A ll our beef is younger than 20 months, as certified by the USDA. [It
is well-documented that Bovine Spongiform Encephalopathy (BSE), or
mad cow disease, occurs only in cattle older than 30 months.]
S TA N D I N G R I B R O A S T Boneless
Remove the meat from the refrigerator about an hour before cooking. Leaving the bone in
increases the flavor, but a boneless roast is easier to carve. Ask the meat cutter to remove
the bone, then tie it back on for roasting.
– Preparation: Preheat oven to 500°. Season the roast with salt and pepper.
– C
ooking Time: Approximately 18–22 minutes per pound . A rolled roast will require
5–10 minutes more per pound.
– Cooking Temperature: 500° for the first 10 minutes, then reduce temperature to 350°.
– Cooking Instructions: Roast until internal temperature is reached.
– I nternal Temperature: Rare: 110°, medium rare: 125°, medium: 140°.
– C arving Instructions: Let roast stand for 20 minutes before carving.
S TA N D I N G R I B R O A S T Bone-in
The traditional holiday roast. Carve it ceremoniously at the table.
–
–
–
–
–
–
P reparation: Preheat oven to 550°. Season the roast with salt and pepper.
C ooking Time: Rare: 15–18 minutes per pound; medium rare: 18–20 minutes per pound.
Cooking Temperature: Put into preheated oven and immediately reduce temperature to 350°.
C ooking Instructions: Roast until internal temperature is reached.
I nternal Temperature: Rare: 110°, medium rare: 125°, medium: 140°.
C arving Instructions: Let roast stand for 20 minutes before carving.
TENDERLOIN ROAST
The tenderest cut of beef is also the mildest-tasting, so encrust a tenderloin with
herbs or pepper and serve a flavorful sauce with it. Tenderloin should be at room
temperature before cooking.
–
–
–
–
–
–
reparation: Preheat oven to 500°. Season the roast with salt and pepper.
P
Cooking Time: Whole (4–6 pounds), 45–60 minutes. Half (2–3 pounds), 35–45 minutes.
Cooking Temperature: Put into preheated oven and immediately reduce temperature to 350°.
C ooking Instructions: Roast until internal temperature is reached.
Internal Temperature: Rare: 110°, medium rare: 125°, medium: 140°.
C arving Instructions: Let roast stand for 10–15 minutes before carving.
BARON of BEEF
Legend says the king of England knighted the loin of beef because of its superiority:
“Sir Loin.” “Baron” may have originated as a play on this term.
–
–
–
–
–
–
reparation: Preheat oven to 550°. Season beef with salt and pepper.
P
C ooking Time: Approximately 35–40 minutes per pound .
C ooking Temperature: 550° for the first 10 minutes, then reduce heat to 325°.
C ooking Instructions: Roast until internal temperature is reached.
Internal Temperature: Medium rare: 125°, medium: 140°.
C arving Instructions: Let roast stand for 20 minutes before carving.
C
entral Market Premium Pork is bred for a rich flavor, and is moist, tender and
beautifully marbled. This marbling— tiny specks of fat running through the grain —
keeps it from drying out during cooking. And with its robust flavor, this pork stands up
to virtually all kinds of flavor-enhancing sauces and sides.
Central Market’s Premium Pork comes from several farms in the Midwest, where the hogs
are raised in strict compliance with the USDA’s Certified “All-Natural” program. They are
given no growth hormones and are fed an all-vegetable diet with no animal by-products.
CROWN ROAST
An elegant holiday favorite! Allow 2–3 ribs per person.
– P
reparation: Preheat oven to 450°. Salt and pepper the roast. Place roast in roasting
pan and roast uncovered. Halfway through roasting time, add any stuffing and cover
with foil. Foil can also be added to the bone tips to prevent burning. Remove all foil
for the last 15 minutes of roasting.
– C ooking Time: 20–25 minutes per pound.
– Cooking Temperature: Put roast into preheated oven and immediately reduce temperature
to 350.°
– C ooking Instructions: Roast until internal temperature reaches 145°.
– I nternal Temperature: 145°
– C arving Instructions: Cover loosely with foil. Let roast stand for 15 minutes, then slice
between each rib or every two ribs, depending on your guests’ appetites.
PORK BUTT
Despite the name, this cut of pork comes from the upper shoulder of the pig.
– P
reparation: Preheat oven to 450°. Salt and pepper the roast. Place roast on rack in
roasting pan. Roast for 10 minutes. Reduce heat to 350°.
– C ooking Time: 35 minutes per pound.
– C ooking Temperature: 450° for 10 minutes, then 350° until done.
– C ooking Instructions: Roast until internal temperature is reached.
– I nternal Temperature: 155°
– C arving Instructions: Let the roast stand for 15 minutes and slice as desired.
LO I N R OA S T Bone-in
The leanest and tenderest cuts of pork come from the loin. Because it’s lean, it tends
to dry out when it’s overcooked, so be careful. Pale, pale pink is what you want.
– P
reparation: Preheat oven to 450°. Salt and pepper the roast. Place roast on rack in
roasting pan.
– C ooking Time: 23–33 minutes per pound.
– Cooking Temperature: 450° for the first 10 minutes, then reduce temperature to 250°.
– C ooking Instructions: Roast at 450° for the first 10 minutes, then reduce heat to 250°
and roast until internal temperature reaches 150°. If basting with a glaze, remove
from oven when internal temperature reaches 140°; brush with glaze and return to
oven for 10–12 minutes or until glaze has set but is not burnt.
– I nternal Temperature: 150° (without glaze), 140° (with glaze).
– C arving Instructions: Let the roast stand for 15 minutes and slice as desired.
F R E S H H A M Bone-in
Fresh ham comes from the hind leg of the hog; it has the color and taste of fresh pork.
–
–
–
–
reparation: Preheat oven to 450°. Place ham on rack in roasting pan.
P
C
ooking Time: 20 minutes per pound.
C
ooking Temperature: 325°
C
ooking Instructions: Lower temperature and roast at 325° for about 20 minutes
per pound until internal temperature reaches 150°.
– I nternal Temperature: 150°
– C
arving Instructions: Remove from oven, cover loosely with foil and let stand 15
minutes before carving.
L
i ke our beef, our exclusive lamb is raised without artificial
hormones, antibiotics or feed additives. Every lamb is ethically
a n d h u m a nely treated and lives in an environment that’s free of
chemicals and pesticides. Even the water they drink is always pure and
non-chlorinated. Every lamb can be traced back to its point of origin.
Lamb i s a festi ve di sh al l over the wo r ld — in I n d ia, wh er e co ws ar e
s a c r e d a n d beef is scarce, it is seasoned with spicy curries. In the
M i d d l e E a st, it is cooked rare on skewers or roasted or grilled with
r o s e m a r y and garlic. In England, it is cooked until well-done and
s er ved w i t h m i nt.
RACK of LAMB
The rack comes from the rib section of the lamb; allow 3–4 ribs per person.
– P
reparation: Preheat oven to 425°. Remove excess fat with a sharp knife. Pat meat
dry. Season with salt and pepper.
– C ooking Time: Roast an 8-rib rack for about 15–20 minutes per pound.
– C ooking Temperature: 425°
– C ooking Instructions: Heat large, heavy skillet, without fat, over high heat. Place rack
in skillet, meat side down. Sear 2 minutes per side. Pour off any fat. Place in oven
bone side down. Roast until the internal temperature reaches 130° for rare. Continue
cooking a little longer for medium or well done. Remove from oven, cover loosely
with foil and let stand 10 minutes.
– I nternal Temperature: Rare: 130°, medium rare: 145°, medium: 155°.
– C arving Instructions: Let the rack stand for 10 minutes before slicing. Slice between
each rib bone.
L E G o f L A M B Bone-in
The leg may be boned and butterflied (particularly good when grilling) or roasted
whole, bone-in. The easiest way to carve a bone-in leg is to treat it like a turkey leg:
hold it by the bone end and cut slices away from you. Allow for 1⁄2 to 1 pound per person.
– P reparation: Preheat oven to 400°. Remove any visible fat from roast. Rub entire roast
with olive oil. Season with salt and pepper.
– C ooking Time: 30–45 minutes per pound.
– Cooking Temperature: 400° for 15 minutes, then reduce to 325°.
– C ooking Instructions: Place seasoned roast into preheated oven for 15 minutes, reduce
temperature to 325° and continue roasting until it reaches desired internal temperature.
– I nternal Temperature: Rare: 130°, medium rare: 145°, medium: 155°.
– C arving Instructions: Let stand for 15–20 minutes before carving.
L E G o f L A M B Boneless
A boneless leg of lamb may be cooked flat and carved like a steak, or rolled and
carved like a conventional roast. Allow for 1⁄2 pound per person.
– P reparation: Preheat oven to 400°. Remove any visible fat from roast. Rub entire roast
with olive oil. Season with salt and pepper (or rosemary).
– C ooking Time: 20–25 minutes per pound.
– Cooking Temperature: 400° for 10 minutes, then reduce to 325°.
– C ooking Instructions: Place seasoned roast in preheated oven for 10 minutes, reduce
temperature to 325° and continue roasting until it reaches desired internal temperature.
– I nternal Temperature: Rare: 130°, medium rare: 145°, medium: 155°.
– C arving Instructions: Let stand for 15–20 minutes before carving.
E
ven though most game is now farm-raised rather than taken from
the wild, game meat is frequently leaner and more intensely
flavored than domestic meats. Central Market’s selection of game
includes venison, bison and ostrich as well as game birds (see Poultry).
VENISON BACKSTRAP
New Zealand Cervena venison is raised naturally, without growth hormones or antibiotics,
and cuts come only from deer aged 18–20 months, so the meat is consistently lean.
– P
reparation: Season venison with salt and pepper. Heat in oven-safe sauté pan (without
rubber or plastic handles). Heat olive oil in sauté pan until smoking hot. Once oil
is hot, place loin in pan, sear on all sides and place in a preheated 350° oven.
– C ooking Time: Approximately 8 minutes per pound. Venison should be served rare.
– Cooking Temperature: 350°
– C ooking Instructions: Brown in a sauté pan over high heat. Cook seasoned roast until
internal temperature reaches 130° for rare and 140° for medium.
– I nternal Temperature: Rare: 130°, medium: 140°.
– C arving Instructions: Let stand for approximately 5 minutes before slicing.
BISON RIB ROAST
Because bison is lean, it cooks faster than beef. For roasts, low temperatures and high
moisture yield the best results. You can interchange bison with almost any beef recipe if
a few simple instructions are followed. The golden rule is DO NOT OVERCOOK . Since
bison is so lean you are not cooking much fat, as a result, it cooks quicker and you are
able to cook at a lower temperature.
– P
reparation: Preheat oven to 500°. Season roast with salt and pepper.
– C ooking Time: 18 minutes per pound
– C
ooking Temperature: 500° for the first 8 minutes to seal in the juices, then reduce temperature to 250°.
– C
ooking Instructions: Cover with aluminum foil or use a roasting bag to help retain the
juices during cooking. Roast for 18 minutes per pound or until a meat thermometer
reaches 125° for rare or 130° for medium rare.
– I nternal Temperature: Rare: 125°, medium: 130°.
– C
arving Instructions: Let stand for approximately 15–20 minutes before slicing.
BISON: IT COULD BE FOR DIN
NER.
You can easi ly subs titut e biso n for any
bee f in any of you r favo rite reci pes; just rem emb er to coo k it a little less
than you mig ht bee f (aga in,
bec ause biso n is a very lean mea t). Biso
n is a com plet ely safe prot ein,
no anim al byp rodu cts, grow th horm one
s are ever used . And biso n mea t
is anti biot ic-fr ee. Try it in any one of thes
e dish es, or mak e up you r own !
– Biso n Stro gano ff
– Biso n Mea tloaf
– Pulle d Biso n Barb ecue
– Biso n Pot Pie
– Biso n Chili
– Biso n Burg ers
– Hear ty Biso n Soup
– Gara m Mas ala Biso n Mea tbal ls
– Brais ed Biso n Shor t Ribs
– Biso n Back Ribs
– Cho pped Stea k Biso n Burg er
Food Travel Log
Please feel free to use this space to jot down any new recipes, seasoning
substitutions and tips or tricks you might find in your food travels. Bon voyage!
Recipe
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C
entral Market Partners are always ready to answer any questions
you have about cooking meat, game and poultry. We invite you to
stop and say hello next time you’re in the store. Sign up for one of our
many cooking classes and subscribe to the eFoodie newsletter on
our website: www.centralmarket.com.
© 2 0 0 9 – 2 010 C e n t r a l M a r ke t , a d i v i s i o n o f H . E . B u t t G r o c e r y C o m p a ny