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Leftover BBQ Recipe Ideas

posted on June 5th, 2017 by Leslie Thomas

Summer is in full swing - and we're absolutely loving it. From sunny days at the beach to picnics at the park to backyard barbecues with our family and friends, we're finding lots of reasons to eat well this season. Summer is also a time to relax a little more - and sometimes, that means finding shortcuts in the kitchen so that we can spend more time with those who matter most. So what's the best cooking shortcut we can suggest?Taking full advantage of barbecue leftovers. If you already enjoy grilling on the weekends, then why not grill a little extra so that you can eat well all week long? Here are some of our favorite barbecue leftover recipe ideas... Barbecue Quesadillas: Simply slice up leftover steak, brisket, or chicken and evenly layer on one half of a large tortilla along with shredded Monterey Jack, green onions, and diced tomatoes. Spread a light layer of your favorite BBQ sauce on the other side, fold, and place on an oiled pan over medium heat. Cook for 1-2 minutes… Read More

MMM… Big Time!

posted on May 26th, 2017 by Sara Trujillo

Marinated 48 hours in our own premium, natural sauce, our tri-tip is full of smokey, sweet and peppery flavor from first bite to last. Want to make your own masterpiece? Here's how! Love the butchery’s Big Time Marinated tri-tip? Grab a jar or two of the same marinade we use in our kitchen. It will knock you out with big-time flavor. Also great for steaks, pork tenderloin, chicken and lamb. (Pst..Try a taste in the Deli Department.) Grilling Tri-Tip with Big Time marinade, preheat your grill on high. Place the tri-tip over the high heat to sear the meat and create nice grill marks; leave on 2 to 3 minutes per side. Turn the heat down to low and cook for approximately 20 minutes per pound, turning the meat about every 7 to 8 minutes. Test if the meat is done by inserting a meat thermometer in to the thickest part of the meat. The tri-tip should read 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. Take the tri-tip off the grill when it has reached your… Read More

Bristol Farms Natural Marinades

posted on May 16th, 2017 by Sara Trujillo

Locally made in small batches and full of flavor! Big and Bold BBQ Sauce- Big, bold flavors and a bit of tangy heat make this sauce downright delicious on any meat. Perfect for marinating, basting or dipping. Citrus Marinade- Sweet and zingy with citrus, sesame and ginger. Infuses meat with flavor and helps keep it moist during cooking or grilling. Lemon Pepper Marinade- A pure classic with tart lemon, zesty black pepper and dill. Infuses meat with flavor and helps keep it moist during cooking or grilling. Honey Sriracha Marinade- Sweet honey and fiery sriracha make for a perfect one-two punch to bring out the deliciousness of any meat. Perfect for marinating, basting or dipping. Raspberry Chipotle Marinade- Ripe raspberries, roasted jalapeño puree and chipotle pepper give this sauce its sweet-meets-heat goodness. Perfect for marinating, basting or dipping. Steak Sauce- This isn’t your grandfather’s steak sauce. With worcestershire, dijon and balsamic vinegar, it’s… Read More

30% Off Wagyu Ribeye Steaks

posted on April 19th, 2017 by Lauren Murphy

Natural Non-GMO, Bone-In, Wagyu Ribeye Steak A delicious balance of savory taste and firm, yet naturally tender texture. Cut exclusively from the premium center of the ribeye and hand trimmed of all visible fat. Perfectly sized for easy preparation. Humanely raised and grass fed from New Zealand. April 19th - May 2nd Save 30% off lb (up to $7.20 lb). Ribeye Steak in Blue Cheese Onion Sauce Serves 2 Ingredients: 2 Wagyu Ribeye Steaks Salt, to taste Ground black pepper, to taste 1 cup heavy cream 6 tablespoons butter 1/2 cup blue cheese 1 yellow onion, sliced Directions: Season both sides of the steak with salt and pepper. Melt 2 tablespoons of butter in a skillet on medium-high heat. Place in a skillet and cook for 5-7 minutes per side, until steaks are medium well. Place remaining butter in a pan. Turn heat to high, once butter is melted, add onions and sauté 5-7 minutes, until onions have caramelized. Reduce pan to simmer, pour in… Read More

Bristol Farms "Never Ever" Pork – Why We’re Better

posted on March 22nd, 2017 by Rick Stidham

You have to love all of the latest “buzz” words when in comes to fresh food these days. Terms like Vegetarian Fed, Humanely Raised, Free Range, and Air Chilled are a few that come to mind. As we look closer into the lifestyle that supports these kinds of husbandry practices, it is becoming increasingly obvious that healthier meal choices and long-term sustainability are at the forefront of the minds of today’s consumer. Having taken this knowledge into consideration, your local Meat Department is pleased to be able to offer you a line of cut pork selections that not only have all of the attributes mentioned above, but many other benefits as well. In keeping with tradition, our pork also features our standard requirements like Natural, "Never Ever", and Hormone/Antibiotic Free that you have come to expect from us. I encourage you to stop by our meat counter and let one of our skilled butchers help you in selecting a unique meal using one of our pork selections. Our Boneless… Read More

Colorado Lamb

posted on March 1st, 2017 by Lauren Murphy

Chefs and butchers agree: Colorado lamb is the best in the world. Ours comes from the Harper Farms, a third-generation family ranch known for producing some of the most coveted lamb in the country. That’s because the sheep are raised on pasture eating their favorite grasses and then finished on corn and other vegetarian grains, giving the lamb its trademark marbling, fork-tender texture and milder—and yet still rich—flavor that some say tastes a bit sweet. All of our Colorado Lamb is humanely raised, USDA Choice Grade and certified Never Ever: no antibiotics, no hormones, no animal byproducts in their feed Read More

The Paleo Diet

posted on February 15th, 2017 by Lauren Murphy

You may have heard about the Paleo diet or know someone who follows it. This diet is inspired by our ancestors and how they used to consume their meals with clean food, free from additives with nothing processed or not found in nature. With Paleo, there is no calorie counting or portion control (unless you are trying to lose weight then you should limit the amount of fruits and nuts you eat or just enjoy them as snacks). Acceptable foods on the Paleo diet: Meat (grass-fed), poultry, fish, eggs Vegetables & sweet potatoes/yams Fruits Nuts Natural oils (olive oil, coconut oil, avocado oil) Foods Paleo discourages: Dairy (milk, cheese, yogurt) Grains (no rice, pasta, barley) Grain-fed meats Sugar Legumes (peanuts, kidney beans) Sodas & packaged juices   Read More

Save $10 lb – Filet Mignon

posted on February 11th, 2017 by Lauren Murphy

For Valentine's Day we will be offering USDA Choice Natural Filet Mignon for $21.99 lb which is a savings of $10 lb! If you're planning on cooking dinner for Valentine's Day or just want to stock up on the best filet mignon at an even better price then you'll want to come into your local Bristol Farms through February 14, 2017.   Read More

Get Game Day Ready

posted on February 3rd, 2017 by Lauren Murphy

The big game is coming up and Bristol Farms has specials on everything you need to host a great party or be a thoughtful guest. Food: Burgers: We've created two new burgers for the game! Choose from the "Dirty Bird" made with antibiotic-free turkey, bleu cheese, and black pepper or the "Deflate-Gate" made with beef, mozzarella, and chopped pepperoni. 8 Year Wisconsin Cheddar: $8.99 lb. Save $7.00 lb. Cheesy Sausages: 10/$10. Save up to $7.48. Choose from Chicken Apple Gruyere, Cheddar Bratwurst, Pork Feta Sundried Tomato, Pork Blue Pear, & Pork Pesto Parmesan. Natural Air-Chilled Chicken Wings: $3.49 lb. Save $2.30 lb. Plain or marinated. Natural Air-Chilled Baby Back Ribs: $5.49. Save up to $4.50 lb. Handmade Guacamole: 10% off lb.   Drinks: Bottled Waters: 3/$5 Beer: Deschutes 6 pk $7.99, Guinness 6 pk $8.99, Hangar 24 6 pk $8.99, Harp Lager 12 pk $14.99, Sierra Nevada 12 pk $15.99 *select varieties, +crv   Read More

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 USDA Choice and Prime Natural steaks are 40% 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… Read More

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