Suggestions for Storing and Preparations for Serving Smoked and Cured Meats
Even though all of our meats are Cured and Fully Cooked, it's best to care for it as you would fresh meat... refrigerate upon receipt and if you do not plan to eat it within a week, place in your freezer for later use.
Turkey and Turkey Breast: Turkey and Turkey Breast are fully cooked. Remove from plastic bag, remove stockinette and slice thin... serve at room temperature to enhance the meats natural flavor. If you wish to serve hot as a main course, remove bag, bring to room temperature, wrap in foil and warm in a preheated 300 degree oven for approximately two hours (one hour and fifteen minutes for turkey breast). DO NOT OVERCOOK... Turkey is already cooked and all you want to do is heat, overheating or cooking will dry it out and make it tough and tasteless.
Left Over Turkey: Chop or cube 2 cup turkey, 1/2 cup chopped celery, 1/2 cup mayonnaise, 3 eggs hard-boiled and chopped. Mix and toss lightly for a delicious Turkey Salad.
Peppered Pork Tender, Peppered Beef Tender and Smoked Beef: Fully Cooked Pork and Beef is the greatest, slice crosswise thin and serve as hors d'oeuvres with your favorite dip and chips. For main course, heat in preheated 375 degree oven for twenty minutes, remove. For Pork, sprinkle brown sugar, pineapple rings, cloves and chives and place under broiler for ten minutes. Of course your own favorite ham glaze will work as well.
Ham: Heating is not necessary because our spiral-sliced ham has been smoked and fully cooked. Our ham is delicious served cold, but for those who wish to have warm ham, we recommend heating only the portion that will be used and not the entire ham. Slices can be warmed in a skillet, microwave, or conventional oven at 275 degrees. Repeated heating will dry the ham and alter the flavor.
For Serving and Removal of Slices: It is fully cooked and ready to serve because it has been conveniently spiral-sliced for you. To remove slices look at the face of the ham, use a sharp knife and insert at the bone. Circle around the bone to loosen the meat. Any lengthwise cut will then release the slices. Smaller portions can be removed by cutting along the natural fat lines. Like all of our processed meat items if you do not plan on consuming within 6 to 8 days, we suggest freezing your ham to insure freshness.
Bone N Ham: Ham is fully cooked and ready to eat either hot or cold. To heat, bring ham to room temperature, place in preheated oven at 325 degrees for two hours and thirty minutes or until hot. Forty minutes before ready, remove ham from oven and cover with your favorite glazed ham recipe. See suggested Apricot Preserves glaze shown under Peppered Ham.
Boneless Peppered Ham: Remove from plastic bag. This lightly peppered ham is fully cooked and ready to serve either hot or cold. For main course, it is not necessary to add a glaze just remember not to overcook. Heat in 350 degree preheated oven for one hour or until thoroughly heated. You may prefer to just slice and serve at room temperature. If glaze is desired may we suggest this apricot glaze for something different? Melt contents of a 1-pound jar of apricot preserves in a saucepan over high heat. When it is melted and bubbling remove from heat and force through a fine sieve. Spoon over entire surface of ham while heating. For that extra ZIP: add 2 tablespoons cognac, bourbon or rum to the jam when it comes to a boil, and let it cool down for 2 minutes before straining.
Canadian Style Bacon: Fully cooked and ready to serve... Why not slice thin, serve at room temperature for your next buffet or as a different hors d'oeuvres with dips and chips. Of course the Bacon can be sliced thin, preheat skillet or electric frying pan to 300 degrees. Add 1 tablespoon butter and melt. Place slices in skillet, saute and remove when browned. Serve with fried eggs or in Eggs Benedict.
Smoked Chicken: Chickens are fully cooked and ready to eat hot or cold. As hot main course, wrap chicken in foil at room temperature, place in preheated oven at 300 degrees for one hour or until heated. For something a little different, wrap chicken in cloth, pour your favorite wine over it before wrapping in foil. Don't forget to save the bones and skin for seasoning your next pot of vegetables or beans.
Summer Sausage: This sausage is ready to eat as it arrives. It's best for snacks, buffet or hors d'oeuvres. If left in casing in your ice box for several days it becomes drier, harder and better tasting. Save it till ready, slice real thin and enjoy the finest dry salami you can buy. Save it for you next hunting or fishing trip.
Dried Beef Jerky: Strips of lean beef, lightly peppered, smoked and cooked and dried to perfection. Keep in your candy bowl and see the kids delight, after all its straight protein, a survival kit by itself.
Our Guarantee: We guarantee all our products but go one step further... if you don't agree that this is the best Jerky you have ever eaten, return the balance and get a complete refund plus a package of our famous pork and beef sausage. The Sausage that made us famous.
Pork & Beef Sausage: The Epicurean delight, expertly prepared and spiced the old country way. For breakfast cut rings or links into 2 to 3 inch pieces, on rings cut these pieces lengthwise (links leave whole). Place in skillet cut side down, fry until slightly brown, it is ready to serve as a main course or with eggs, toast and jelly. Another favorite, place sausage whole into skillet, add 1/2 cup water, cover, as water boils out of skillet sausage will brown and is a delight.
Try the small link sausage on your grill the next time you charcoal a steak. Just get it hot enough that the juice starts to drip... about ten minutes and use as hors d'oeuvres while you are waiting for the main course.
We are proud of our cured and smoked meats. We still prepare the slow, old fashioned smokehouse way. We make all our own products and stand behind every item.
RANCH HOUSE GUARANTEE...
If you are not totally thrilled with our steaks and their flavor we will gladly return your money or replace your purchase. All of our products are fully guaranteed and we want you to be satisfied. If for any reason you have a question, comment or complaint please feel free to call our customer service 1-800-749-6329
NUTRITIONAL FACTS YOU NEED TO KNOW
The leading health authorities such as the American Dietetic Association, the American Heart Association, The U.S. Department of Agriculture and the American Cancer Society acknowledge that lean meat can and should be part of a balanced diet. These groups recommend balance, variety and moderation as the keys to a healthful diet.
Beef is a nutrient dense food. This means that it provides a higher percentage of the U.S. recommended dietary allowance for at least four essential nutrients than it provides in calories. Beef is a major source of zinc in the diet. Zinc is essential for growth metabolism and many other bodily functions. Beef is also a good source of vitamins B-12 and niacin. The protein in beef is nutritionally complete, containing all 22 of the essential amino acids in a well balanced ration. There are about 21 grams of protein in 3 oz. of all red meats, poultry or fish.
Enjoy beef! It is beneficial to a varied, well balanced diet.
USDA inspected to ensure you are receiving the highest quality beef available. All steaks are wrapped individually to insure freshness and easy storage at home.
Safe Handling Information
Always keep refrigerated or frozen. Thaw in refrigerator. Keep raw meat away from other foods. Always wash your hands, utensils and working area after working with raw meat or chicken. Cook thoroughly and always keep food hot. Refrigerate what is left immediately or discard.
P.O. Box 977 Menard, Texas 76859 (800)749-6329 FAX (888)917-6328 firstname.lastname@example.org
Monday - Friday 8:00 am - 5:00 pm Thanksgiving - Christmas 8:00 am - 8:00 pm
Ranch House Meat Company is in no way associated with “Ranch House Quality Meats Inc” based in Phoenix, AZ, nor do we sell meat door to door. If you have concerns or complaints about that company, you may call the Arizona Attorney General’s office at 602-542-5763.
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