Come by and SAMPLE the 2016 Vintage or our Old

“Iowa Meats and Siesel’s - Serving San Diego since 1968!”
An Iowa Meat Farms/Siesels Publication
Volume 24 Number I
Feb/March 2016
Come by and SAMPLE the 2016 Vintage or our
Old Fashiond House-Cured Corned Beef
at the
Saturday
March 5th, 2016
11am to 4pm
at BOTH Stores
Taste the patience and love we put into each bite!
Iowa Meat Farms
6041 Mission Gorge Road
San Diego, California 92120
(619)281-5766
An Iowa Meat Farms /Siesel’s Publication
Volume 24 Number I
Feb/March 2016
We’ve all heard this metaphor before. It is used to describe “a deciding moment in life when a
major choice of options is required”. We have all been at that intersection before. We have gathered the
important information, weighed the options carefully, and hopefully made the best possible choice.
Our fork in the road came 20-something years ago (we are getting old and it’s hard to remember
exactly when). Big Richie was into home curing and smoking and brought a sample of his corned beef into
the shop. Stan Glenn tasted it and instantly recalled the house cured corned beef made in his father’s Chula
Vista butcher shop, Glenn’s Market, many years ago. A giant fork fell from the sky…….decision time!
Do we continue to purchase commercially produced corned beef or make it ourselves? They looked at one
another and said, “We can do this!”
Is there even a difference? Absolutely! We start with USDA Choice Grade Beef Rounds
and Briskets. A lot of them!! We or der ed close to 5,000 pounds of meat this year which
needs to be hand trimmed. Then we prepare the “barrels” and the “brine”. The barrels are 50
-gallon food safe containers. The brine is our secret blend of salt, sugar, curing salt,
garlic, spices, and LOVE that we mix up in small batches. When beef meets brine
and barrel the MAGIC happens! The brine slowly penetrates the meat permeating it with flavor. We do mean SLOWLY! The thicker rounds take up to 8
weeks to cure while the thinner point-cut and flat-cut briskets will be done in 6
and 3 weeks respectively. We start the process each year in mid January to be
sure you’ll have the perfect piece of corned beef on your table St. Patrick’s Day. It
takes “Patience and Love” to produce quality corned beef. That is not something
you’ll find in commercial brands.
Those guys adhere to a totally different philosophy. “Cheaper, faster, and worse tasting”. The “Cheaper” is lower
quality grades of beef. The “Faster” is unceremoniously injecting the meat with sodium phosphate based brines. This cuts
production time down to just a few weeks. It also causes their products to absorb and retain more of the brine which they
will happily sell to you for better profits. They tell you right on the label. “This product contains up to 35% solution
of_____”. As for the “Worse Tasting” part, let your taste buds be the judge.
Come and taste the difference that “Patience and Love” makes at our 6th Annual Barrel Festival at Iowa Meat
Farms and Siesel’s Old Fashioned Meats and Deli. We will be sampling the fr uits of our labor on Saturday March
5th, from 11am to 4pm at both stor es. Come on down, but watch out for the giant for ks! ENJOY!
Here is a couple of quick and easy ways to finish off your Easter roast. Pass pesto around the table and
drizzle it over your roasted lamb or start basting your smoked ham with the Maple-Mustard Glaze during
the last 30 minutes of cooking for a sweet, tangy, and sticky finish.
Mint Pesto:
Fresh Mint, minced
½ cup
Walnuts, toasted and chopped
¼ cup
Parmesan Cheese, grated
¼ cup
Garlic, minced
2 tbsp
Extra Virgin Olive Oil
¾ cup
Salt and Pepper
To Taste
Combine all ingredients in a bowl and mix well, then serve at room temperature.
Maple-Mustard Glaze:
Dijon Mustard
½ cup
Whole Grain Dijon Mustard
½ cup
Dried Mustard
1 Tbsp
Real Maple Syrup
1 cup
Combine ingredients and mix well. Then begin glazing the ham during the last 30 minutes of cooking.
Siesel’s
4131 Ashton Street
San Diego , CA 92110
(619)275-1234
Corner
Recipe
An Iowa Meat Farms/ Siesel’s Publication
Volume 24 Number I
Feb/March 2016
Center of the Table
When it comes to Easter Dinner there are many options to choose from depending upon religious
customs, family traditions or the size of the crowd you are cooking for. “Springtime Center of the Table” was the title of a class that we taught at Great-News to explore the many choices available to our
customers. Easter dinner is definitely one of those “Sunday Roast” type of holiday that calls for a sit
down dinner with the family. Let’s take a look at some of the more popular cuts available at Iowa Meat
Farms and Siesel’s Meats and Deli.
LAMB: The tr adition of ser ving r oasted lamb for Easter is associated with the r eligious pr actice
of the sacrificial lamb. Historically the young spring lamb would then be spit roasted and consumed to
end the Lenten period of fasting. These days we commonly roast either the saddle or the leg.
The saddle or rib section is split into individual racks (2-4 servings) or our butchers will tie two racks
together to form the majestic Crown Roast of Lamb (4-6 servings). The leg is available bone in, semi
boneless (with only the shank bone remaining so you something to hold onto when carving) or BRT
which means boneless, rolled and tied. All of our lamb is domestically raised in the beautiful Rocky
Mountain State of Colorado. It’s juicy, tender and slightly milder tasting then its imported counterparts.
HAM: Chances ar e that if you ar e not dining on r oasted lamb for Easter , you ar e most likely having Baked Smoked Ham. Although there may be a religious connection, we most likely enjoy Easter
Ham out of necessity and convenience. Hogs were typically slaughtered in the late fall. Most of meat
was cured and smoked to preserve it through the long winter. The larger hams could take several months
to fully cure making them ready to eat right around Easter.
We offer several varieties of hams in our stores. Our bone-in regular smoked and double smoked ar e
available in half or whole sizes. For your convenience we suggest our EZ-Carve Ham. It’s a boneless
ham that we pre-slice then tie back together. Once it’s done baking you simply cut the strings and ENJOY! Don’t forget the Glenn’s Pineapple Apricot Ham Glaze or check out the Maple-Mustard
Glaze in this newsletter .
PORK LOIN: If you had a ham at Chr istmas and ar e not into lamb, may we suggest r oast por k
loin? We can custom cut it to fit the size of your Easter gathering. Figure one bone per person. If you are
having the whole family over then we’d go with a Crown Roast of Pork. Same concept at the lamb
crown mentioned above except much larger and an even more impressive presentation!! Consider filling
the center of the crown with one of our homemade stuffings. As always, we’ll include the cooking instructions. No worries!
BEEF: Ther e ar e some of us can’t resist a good old fashioned Roast Beef no matter what the occasion.
Standing Rib Roast, Whole Top Sirloin, or Beef Tenderloin is always available and hand cut to
order.
Easter Sunday is on March 27th this year so plan accordingly. Call the store a week in advance and we’ll
have your order ready for you to ENJOY!!
Iowa Meat Farms
6041 Mission Gorge Road
San Diego, California 92120
(619)281-5766
An Iowa Meat Farms/Siesel’s Publication
Website:
www.bestmeatssandiego.com
“Our Own Barrel Cured”
Point Cuts $5.99 lb
Corned Beef Rounds
$6.99 lb
Whole Briskets $7.99 lb
Flat Cuts $8.99 lb
Volume 24 Number I
Specials
Feb/March 2016
Website:
www.bestmeatssandiego.com
Mc Clures
Dill Spear Pickles
Kerrygold Irish
Cheeses
Sweet Cheddar, Dubliner &
Aged Cheddar
Regular or Spicy
$8.99 32oz. Jar
$5.99 7oz.
Stone Mustards
“Our Home Made”
Stone Grain, Whole Grain &
I.P.A.
Corned Beef
Sandwich
$5.99 8oz. Jar
Only Available at Siesel’s
Kerrygold
Irish Butter
“Our Own Housemade”
Easter Is March 27th
$4.49 8oz.
$4.49 lb.
Flannigans Sauerkraut
$3.49 2lb. Bag
Pork Bratwurst or
Italian Sausage
$6.99 ea.
Fresh Colorado Lamb
Smoked Hams
Prime Rib & Turkeys
Order Early!
Specials good through March 31st 2016 or While Supplies Last
Coming Attractions-at both stores!
6th Annual Barrel Festival- Saturday, March 5th from 11-4
We are celebrating the release of our 2016 Vintage of Barrel Cured Corned Beef.
We’ll be sampling the various cuts as well as Irish cheeses, mustards and other delicious products from the store.
Easter- Sunday, March 27th
Just when you have run out of you left over corned beef from St Patrick’s Day, Easter
has arrived! We’ll be stocking the shelves with Lamb Legs and Racks, Smoked Hams,
Prime Ribs, Turkeys and Turducken Rolls. Be sur e to order ear ly and don’t forget the stores
will be closed on Easter Sunday.
Mother’s Day- Sunday, May 8th
Avoid the crowded buffets and do something different this year! Show Mom just how much you love her by preparing her
a home cooked meal. She is sure to appreciate a family brunch with the grandkids or a special dinner. Shop our stores for
everything you’ll need and ENJOY!
23rd Annual BBQ Festival- Saturday, May 14th and 21st
This year marks the 23rd year that we have kicked off the “Summer Season of Good Food and Grilling” by hosting our
annual BBQ Festival. Everyone is invited as we thank you for your loyal patronage by sampling old favorites and new
creations from the meat and deli cases and grocery shelves. As always, we’ll be in the parking lots, under the tents from
11am until 4pm. Look for more details in the next issue of The Country Kitchen Journal.
Memorial Day- May 30th
Hopefully you have gotten the grill cleaned up and test fired it in preparation for the months of summer parties and BBQ’s.
Please take a moment to remember and honor those who made the ultimate sacrifice for our great country.
Siesel’s
4131 Ashton Street
San Diego , CA 92110
(619)275-1234