At Mosida Market, we take immense pride in offering you the finest selection of locally sourced products. Our commitment to supporting local farmers and producers not only ensures the freshness and quality of the food we provide but also brings numerous benefits to our community and the environment. Join us on a journey as we delve into the fascinating process of sourcing and selecting these exceptional local products.
When you choose local products, you're making a conscious decision to support the hardworking farmers and producers in our community. Buying from nearby farms and suppliers, reduces transportation distances, which results in fresher produce and minimizes carbon emissions. This supports a more sustainable food system while also bolstering the local economy.
Choosing local products is an opportunity to celebrate and preserve our unique food heritage. Mosida Farms has been in Utah since 1930's. By supporting local farmers and producers, you help protect these cultural treasures and ensure their continuation for future generations to enjoy.
When you shop at Mosida Market Butcher Block, you become part of a vibrant community. Our market serves as a gathering place where neighbors, farmers, and food enthusiasts come together. We foster a sense of connection and belonging by providing cooking classes, attending Chamber of Commerce Events, and providing a platform for farmers and producers to share their stories, expertise, and passion for their craft. It's an opportunity to build relationships and deepen our appreciation for the food we consume.
At Mosida Market Butcher Block, we invite you to join us on this farm-to-table journey, where you can discover the experience of knowing your local butcher personally. By choosing to support local farmers and producers, you not only enjoy the freshest, highest quality beef but also contribute to a more sustainable, vibrant community.
Visit Mosida Market today and experience the difference of farm-to-table goodness in every bite.
]]>Flash frozen meat is considered by many to be the best because it is a process that rapidly freezes the meat at extremely low temperatures, usually around -40 degrees Fahrenheit (-40 degrees Celsius) or below. This quick freezing process is different from traditional methods of freezing meat, which can take longer and may result in the formation of ice crystals, which can cause the meat to lose some of its texture, flavor, and nutritional value.
Here are a few reasons why flash frozen meat is considered to be the best:
Maintains freshness: Flash freezing meat locks in the freshness of the meat, preserving its quality and taste for longer periods. This is because the rapid freezing process prevents the formation of large ice crystals that can damage the meat's cell structure and cause it to lose moisture and flavor.
Minimizes bacteria growth: Flash freezing meat also helps to reduce the growth of bacteria that can lead to spoilage and foodborne illness. By freezing meat quickly, you reduce the amount of time that bacteria have to grow and multiply, helping to keep the meat safe and fresh.
Convenient storage: Flash frozen meat can be stored for longer periods without significant changes to its quality or taste. This makes it a convenient option for those who like to stock up on meat or who want to plan meals in advance.
Widely available: Flash frozen meat is widely available in many grocery stores and online, making it an accessible and convenient option for many consumers.
Overall, flash frozen meat is considered to be the best option for maintaining the quality, flavor, and safety of meat over longer periods, making it a popular choice for consumers who want to enjoy high-quality meat on a regular basis.
]]>Smoking a brisket is a delicious and flavorful way to prepare this cut of beef. Here are the basic steps to smoking a brisket:
Choose your brisket: Look for a well-marbled brisket with a thick layer of fat on one side. Aim for a brisket that is around 10-12 pounds.
Season the brisket: Prepare a dry rub or marinade of your choice and apply it generously to the brisket. Be sure to massage the rub into all the crevices of the meat.
Prepare your smoker: Set your smoker to maintain a temperature of 225-250°F. Use wood chips or chunks to create smoke, such as hickory, mesquite, or oak. Soak the wood chips for 30 minutes before using.
Smoke the brisket: Place the brisket on the smoker, fat side up, and let it smoke for several hours. You want to aim for an internal temperature of around 165°F.
Wrap the brisket: Once the brisket reaches an internal temperature of 165°F, wrap it tightly in butcher paper or aluminum foil. This will help keep the meat moist and tender.
Continue smoking: Place the wrapped brisket back on the smoker and continue cooking until it reaches an internal temperature of 195-205°F.
Rest the brisket: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing.
Slice and serve: Use a sharp knife to slice the brisket against the grain, and serve with your favorite barbecue sauce and sides.
Remember that smoking a brisket can take several hours, so plan ahead and be patient. The end result will be well worth the effort!
]]>Looking for a way to spice up your hot dog game? This simple chili is the perfect addition to any hot dog. You could even put it on a burger.
]]>Looking for a way to spice up your hot dog game? This simple chili is the perfect addition to any hot dog. You could even put it on a burger.
Three-bean Chili Dog:
1 can black beans
1 can chili beans
1 can pinto beans
2 cans diced tomatoes
2 lbs ground beef
1 quart beef bone broth
1 Tbsp garlic powder
1 Tbsp onion powder
1 1/2 Tbsp salt
1 packet favorite chili seasoning
Instructions:
Add ground beef and bone broth to a pot and bring to light boil, breaking up ground beef as it cooks.
In a blender, add beans and tomatoes and blend until smooth.
Add bean mixture to broth and ground beef. Add seasonings and simmer on low for several hours.
Top hot dogs with chili and any additional toppings.
Enjoy!
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Every Friday, the team at Lehi gets together for a home-cooked lunch using a cut of meat from the shop and other products, like our stocks and broths. It's a welcome chance to enjoy a good meal together after a long week.
This week's meal by Chef Kyle is a hearty chicken noodle soup, perfect for those long January days.
Ingredients:
1 large sweet onion
2 celery hearts
1 lb baby carrots cut in half
4 chicken breasts
1 lb wide egg noodles
1 quart chicken broth
1 quart veggie broth
2 cups water
4 TBSP butter
4 TBSP extra virgin olive oil
1 TBSP Italian seasoning
1 TBSP Tony Chacheres seasoning
Instructions:
Dice both onion and celery to desired size. Cut carrots in half and set aside. Cube chicken to about 1 inch chunks and set aside.
In a medium size pot, add half the the oil and half the butter and cook chicken. Remove and add remaining oil and butter and cook onions and celery for 4 minutes. Add chicken, carrots, and all remaining ingredients except noodles.
Bring to a soft boil for 10 minutes then add the noodles and boil for another 8 minutes. Enjoy!
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Ground beef tacos are great and all, but it's time to step up your taco game.
Enter: skirt steak.
Ingredients:
4 lb skirt steak
1 c olive oil
1/2 c soy sauce
3 T garlic
2 T onion powder
1 T cumin.
1 T chili powder
1 T dried cilantro
1 T Tony Chachere's Creole seasoning
1 T crushed red pepper
Directions:
Combine and rub on steak to cover. Grill to liking and slice against the grain. Top tacos with your favorite ingredients. We recommend jalapeno, cilantro, pico, cotija, etc.
Taco Tuesday will never be the same.
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A few years ago I went with friends to Maxwell's in Park City. The waiter proudly suggested we share the meatball and spaghetti since it was featured on the Food Network show, Diners, Drive-ins, and Dives.
It was amazing and I was determined to recreate it.
]]>It was amazing and I went home determined to recreate it. I found the episode and watched Guy Fieri give rough estimates of ingredients as the chef threw everything together and formed enormous meatballs.
After some trial and error the copycat recipe was complete and has become a favorite in our house. Maxwell's serves their giant meatball with spaghetti and marinara sauce, which we do some times, but the meatballs are also great on their own.
The home-made croutons really take these meatballs up a notch. I prefer to use sourdough, which I cube into little pieces, drizzle with olive oil and sprinkle with salt and red pepper flakes. Roast at 375 degrees until crispy. Make extra for a side salad.
The size of each meatball could be catered to fit your meal and preference. I usually make them baseball sized and then they shrink a bit as they cook.
Ingredients:
1 lb ground beef
1 lb Italian sausage
1 egg
1 T water
1 T Worcestershire
1-2 tsp oregano
¼ tsp red pepper flakes
1 tsp parsley
1 tsp basil
½ heaping c parmesan cheese
½ heaping c home-made croutons
S&P
Instructions:
Mix meats together first, then mix everything else in by hand.
Form into baseball-sized balls and cook for 30-35 min at 375 degrees.
Pair with spaghetti and marinara or serve on their own
]]>This old family recipe is a favorite and easy to throw together. The ingredients are simple, but make for a rich and flavorful dish that tastes way harder than it is. We used top sirloin steak - though any cut would work well - and it turned out perfectly tender.
Ingredients:
1 1/2 lbs round or top sirloin steak
3 green peppers, cleaned and sliced
1 large onion, diced
1 14-oz bottle of catsup
1/2 c water
1 T Worcestershire sauce
Sald & pepper
Directions:
Season steak to taste with salt and pepper. Place in cast iron skillet.
Mix diced onion, sliced peppers, catsup, water, and Worcestershire sauce and pour over steaks.
Cover with tinfoil and simmer for 1 1/2 to 2 hours or bake at 350 degrees for 30 minutes. Uncover and bake additional 30 minutes.
Serve over rice with side of steamed green beans.
Tip: Slicing steak when still partially frozen is much easier than slicing when thawed.
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