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blog Category: Meat

Tips For Cooking A Perfect Steak

posted on December 7th, 2016 by Lauren Murphy

Some nights you might be craving a steak, but it can feel intimidating. Steak can be pricey and you don't want to ruin it, but you'll be surprised just how easy it can be to cook! Right now, our Bone-In New York Steaks are 30% off, so you have even more reason to learn. Prepping the steak: -Let the steak sit at room temperature for 30 minutes before cooking. You also want to let your seasoning have time to soak in, so you can salt and pepper one side, let it sit for 15 minutes, flip it over, season the other side, and let sit for the final 30 minutes. -Always use tongs to turn your steak. -Before you sear your steak, remove excess moisture by patting with a paper towel. -Sprinkle kosher salt over your steak and press it in. The salt will bring out the natural flavors on the meat. -If you are pan searing the steak, add 1 tsp of butter and oil to your pan Cooking the steak: If you are pan searing your steak use the following chart to determine how long to cook each side for… Read More


posted on December 5th, 2016 by Lauren Murphy

Typical of central Italy, but popular beyond regional boundaries, the roast pig is a delicacy irresistible for those who love the hearty flavor and good taste. It consists of a whole pig, drained, boned and seasoned inside with salt, pepper, herbs, and roasted in the oven and, as is known, is tasted in slices as a main dish or as filling for sandwiches, so it is are typical sale on the street where you can buy sandwiches with roast pork while strolling through the streets. For the most refined taste, the pork can be flavored with a good tasted rosemary which intensifies the flavor and taste, as in southern Tuscany, in the Castelli Romani in the south and other areas of central Italy, and sometimes, even if the consumption should take place immediately after purchase, you can pass it in a pan with a little oil, a few tomatoes, a clove of garlic and all its dressing and for a further refined taste, the pork can also be consumed along with the delicious Arabic bread. It is no… Read More

Meet Your Butcher: Brian Juarez

posted on November 25th, 2016 by Lauren Murphy

Our master butcher is ready to make your holidays merrier! All it takes is one conversation with artisan butcher Brian Juarez (Newport Beach store) to know: he is passionate about his work. He’s been butcher-ing for almost a decade and though he enjoys getting to use his considerable knife skills, he says what he loves most is helping customers. “When I help someone at the counter, I feel really good knowing that I got to play a small part of the meal she cooks for her family.” And the Bristol Farms meat quality? “It’s the best, and it’s sustainable. Our meat has tons of flavor, but we never use antibiotics or hormones. I’m proud to stand behind it.” Brian's favorite holiday meal: "Easy, my grandmom's famous tamales." Read More

Thanksgiving Turkey Recipes

posted on November 23rd, 2016 by Lauren Murphy

Bristol Farms offers fresh uncooked turkeys or cooked turkeys for Thanksgiving ordering. If you choose to go with a fresh turkey this year, here are a few cooking tips and recipes to help make your Thanksgiving easier and tastier! Turkey Cooking Tips: Set your oven to 325°F. We recommend using a meat thermometer. Be sure the thermometer is inserted into the thickest part of the breast, not touching the bone. Cook to an internal temperature of 180° F. Approximate Cooking Times: Stuffed Turkey 8-12 lbs: 3 - 4 hours 12-16 lbs: 4 - 5 hours 16-20 lbs: 5 - 5 1/2 hours 20-24 lbs: 5 1/2 - 6 hours Unstuffed Turkey 8-12 lbs: 2 1/2 - 3 1/2 hours 12-16 lbs: 3 1/2 - 4 1/2 hours 16-20 lbs: 4 1/2 - 5 hours 20-24 lbs: 5 - 5 1/2 hours Recipes: Holiday Turkey Brine Ingredients: - 1 package Bristol Farms Dry Brine Mix (available during the holidays) - 1 quart water - 1 box of 2 bags Reynolds Turkey Roasting Bags - 1 16-24lb Turkey (thawed) - 1 gallon Apple Cider… Read More

All‑Natural Bacon Wrapped Appetizers

posted on October 5th, 2016 by Rick Stidham

This month we are proud to feature two new all-natural appetizers in our meat department. Both are made right here by Bristol Farms and come in oven-ready trays with cooking instructions so you can easily heat them up and serve! All-Natural Bacon Wrapped Dates Made with a natural almond inside of a natural date, wrapped with natural bacon. The great crispy bacon really brings out the sweetness of the warm dates. Stuffed Jalapenos These peppers are stuffed with a blend of natural cheeses and natural pepper bacon. Not spicy but definitely full of flavor! Read More

Pasture Raised Grass Fed Wagyu Beef

posted on August 3rd, 2016 by Rick Stidham

Bristol Farms' Meat Department is proud to offer you this highly unique Grass-Fed/Wagyu Beef (Kobe Style) that has been humanely raised on wide open pastures and left to feed on grass that Mother Nature naturally provides. This program is the first of its kind, and I must admit, I wasn’t quite sure what to expect here.  Kobe beef and grass fed beef is an unusual mixture, considering highly marbled steaks have always been raised the conventional corn fed way. I had to be convinced this combination was even possible, and I was. First of all, the eating experience is amazing!  The marbling is unbelievable, and the size of the steaks resemble an old-fashioned picture perfect steak.  This is the first grass fed steak I have ever eaten that offered a texture and flavor experience worthy of being served at a fine dining establishment. The sustainability factor of this operation is top notch as well.  Natural water resources have all been protected from debris by fencing, and even… Read More

2‑Day Butcher's Bonanza is Coming to Rolling Hills

posted on July 29th, 2016 by Rick Stidham

Calling all meat lovers! Join us in our flagship Rolling Hills store for an exclusive 2-day Butcher's Bonanza event where we feature the best meats from our Butchery at the best prices of the year! We’re offering whole subprimal cuts of the following meat and poultry, plus cutting services to our customers’ preferences: Boneless Ribeye $9.99 lb - Save $9 lb New York $9.99 lb - Save $10 lb Filet Mignon $13.99 lb - Save $18 lb Tri-Tip $6.99 lb - Save $6 lb Brisket $6.99 lb - Save $3 lb Boneless Pork Tenderloin $5.99 lb - Save $4 lb Baby Back Ribs $4.99 lb - Save $5 lb Boneless Skinless Chicken Breast $4.99 lb - Save $3 lb Whole Chicken $1.99 lb - Save 80¢ lb Lamb Rack $11.99 lb - Save $12 lb Boneless Lamb Leg $6.99 lb - Save $5 lb Ground Turkey $1.99 lb - Save $4 lb As always, our Butchery provides meat and poultry with the following guarantee: antibiotic-free, no added hormones, vegetarian fed, humanely raised, free-range, and humanely harvested. With these stringent… Read More

Summer Grilled Veal Chops with Lemon Herb Butter

posted on July 27th, 2016 by Rick Stidham

Veal chops are an incredibly tender cut of meat ideal for any cooking method, such as sauteeing, roasting, or grilling. Enhance the flavor while bringing out the virtues of veal chops with a bright marinade and a fresh herb butter. Since it's summer, we are enjoying our veal chops grilled to perfection and served alongside a medley of steamed baby red potatoes and asparagus. This recipe pairs well with a dry Italian white wine, such as Jermann Pinot Grigio. Enjoy! Summer Grilled Veal Chops with Lemon Herb Butter Serves 6 Ingredients Veal: 1/2 cup Bristol Farms Olive Oil 8 tablespoons fresh squeezed lemon juice 3 garlic cloves, minced 6 8 oz. Veal Chops Herb Butter: 8 tablespoons butter brought to room temperature 1 tablespoon grated lemon peel 3 tablespoons chopped fresh Italian parsley 3 tablespoons chopped fresh chives 1 tablespoon minced fresh garlic Method: 1. For the veal marinade, whisk the first three ingredients together in a bowl and set aside. Season veal chops with… Read More

Fresh, Natural, Made‑In‑House Sausages

posted on July 18th, 2016 by Rick Stidham

Ever since Bristol Farms first opened its doors, the Meat Department's fresh sausages have always been the talk of the town! What makes our sausages so different? Bristol Farms' butchers are skilled old-world sausage masters that make our links fresh-in-house every day using the freshest ingredients. Did you know that most of Bristol Farms' natural sausage recipes were invented right here in-house?  That’s right. Some of our recipes date back more than 30 years, and the skills and recipes have been passed down throughout the years. Below are some of our classic customer favorites that are a staple in our meat cases including a limited time flavor, Peach Infused Chicken Sausage. Air-chilled chicken, fresh cut peaches, and a blend of secret spices makes up this sweet and savory sausage. We offer a wide variety of chicken, turkey, and pork sausages in many different flavor profiles, making them a suitable accompaniment for a vast amount of dishes. Here we listed some of our flavor… Read More

Baby Back Ribs for the 4th of July

posted on June 27th, 2016 by Rick Stidham

Independence Day is quickly approaching and although we are still adjusting from the “jailbreak” that occurred when our kids got out of school, one question still comes to mind. When will the kids be out of the house? Actually, I am kidding. If it wasn’t for family, then special holidays, like the 4th of July, wouldn’t be the same. I mean, who wants to BBQ for one? Independence Day should be celebrated with lots of loved ones and great food! Lucky for you, great food is what I’m here for! In the pursuit of finding unique items to help you with your meals, I have uncovered some truly ridiculously amazing Baby Back Ribs to put on your grill this weekend! These ribs are perfect in size and flavor, but what is unique about them is the abundant amount of tender and flavorful meat that is on them! These baby back ribs are part of our "Never Ever" pork offering where we guarantee never added hormones, never added antibiotics, always air-chilled, and always natural. If you are… Read More

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