House-made Sausage

“Laws are like sausages, it’s better not to see them being made.” – Otto von Bismark

Here at The Meating Place, we are unashamed of how our sausage is made! Like in all of our products, we are committed to quality ingredients in our sausage to ensure you get the best possible experience. For us, it’s all about what pig you use.

Different Names for Different Pigs

Pigs have different names. No, I’m not talking about Wilbur or Porky Pig.

Barrows (male) and Gilts (female) are younger hogs that are used for most of your cuts of meat. Because they are 6-8 months old and around 175-250 lbs when they are processed, the meat they provide is tender and slightly marbled with fat. This gives you juicy pork chops and crispy bacon.

Boars (male) and Sow (female) are older hogs that are used to raise more pigs. The meat they provide is often low quality because of their age (around 3 years) and weight (around 700 lbs). It is overly fatty and tough. This is why sow meat is usually used for sausage. You can hide it among the spices.

Why We Don’t Use Sow Meat

We don’t use sow meat to make our sausages because it is simply a lower quality and less flavorful meat. We value the natural flavor of the pork and don’t want to hide it in the spices. The same pig we get our pork chops from is where we get our sausage. Trust us, you will be able to taste the difference!

Types of Sausage We Make

We butcher, season, and make all of our different sausages in-house. We offer Andouille, Chorizo, Kielbasa, Sweet and Zesty Italian Sausage, and breakfast sausage (ground, links, or patties). All of these sausages are only $5.50 or less per lb. While we may not always have the type you won’t in stock, we can have it ready for you if you call ahead!

Beef Tallow: What it is and why it’s important.

Tallow is to beef what lard is to pork. It is rendered fat that is used for a variety of different things. Although it can be used to make hand soap, laundry detergent, and skin balm; I’ll only cover the nutritional value of tallow, how you can make it, and how you can use it to make candles.

Nutritional Value

The most common way to use tallow is in your everyday cooking. Anywhere you would use butter, oil, lard, or shortening (like Crisco), you can substitute tallow and receive these great health benefits:

  1. Beef Tallow is a great source of Vitamins A, D, and E.
    This means that this natural product is great for your skin, boosts your immune system, and is a powerful antioxidant.
  2. Beef Tallow helps burn fat.
    It’s ironic, right?! Eating fat helps burn fat. It is the same principle that drives the “Keto Diet.”
  3. The CLA in tallow may protect against breast tumors and colon cancer.
    “Animal studies consistently show that CLA reduces mammary tumor metastasis. Relatively low levels of CLA are required for mice to experience these benefits. In this study, mammary tumor growth was suppressed when the researchers replaced vegetable fat with beef tallow.” (Read More about this and the other nutritional value facts at https://carnivoreaurelius.com/what-is-tallow/)

How To Make Tallow

There are two ways to render your beef fat and make tallow: wet and dry rendering. The easier of the two is dry rendering and that’s what will be explained below. Most of these instructions from from www.theprairiehomestead.com. I bet you can’t guess which one we added!

  1. Buy your beef fat from a local butcher, preferably one in downtown Lincolnton!
    1. If you’re butchering animal yourself, find leaf fat in a big mass around kidneys-it has a cellophane-ish coating on it and feels kind of waxy
    2. Remove from carcass and put in a bucket to refrigerate until the next day because cold fat is MUCH easier to handle
    3. Dry rendering (no water) Beef Tallow:
    4. Trim beef fat
  2. Chop it into manageable chunks, then trim off bits of meat, blood, gristle, and whatever else you may find including the “cellophane” wrapping around the leaf fat
  3. Once trimmed, run fat through the food processor (MUCH easier when cold!) until it’s the consistency of ground meat (If you don’t have a processor, just chop fat into small pieces)
  4. Dump shredded fat into a large stockpot or slow cooker for several hours and use very low heat to begin melting
  5. Check fat and stir occasionally to make sure it’s not burning
  6. As fat renders, it slowly melts allowing “impurities” to rise to the top
  7. It’s done where there’s clear liquid at the bottom and crispy bits floating on top
  8. Strain tallow through a piece of cheesecloth or fabric to remove all the “floaties” (you may want to place your cheesecloth inside a colander to make straining easier)
  9. Pour into jars and allow to harden and cool at room temperature

    You can leave the tallow out at room temperature for 1 week, but afterwards you need to refrigerate it. If kept in the refrigerator, it will keep for several months to a year.

How To Make Tallow Candles

You will need:

  • Canning jars
  • Tallow
  • Wicks

Directions:

  1. Cut your tallow into 1 inch chunks.
  2. Melt the tallow in a double-boiler.
  3. Once it has melted completely, remove from heat and allow to cool for a few minutes.
  4. Prepare jars by hot-gluing a wick in the bottom of each jar.
  5. Once the tallow has cooled, but not hardened, pour it into the jars.
  6. Allow the tallow to harden completely.

For more information regarding this process, go to https://www.theprairiehomestead.com/2014/01/tallow-emergency-candles.html

Butcher Shop VS Grocery Store: 3 Things to Consider

We sell Certified Angus Beef (CAB) and local beef for a reason – QUALITY. We are committed to providing our customers with the best beef possible at a fair price. Here are 3 things to consider before buying beef from the grocery store.

1 – Aged Beef is Better Beef

All beef bought from The Meating Place is either wet aged or dry aged. Dry aging is the process of letting meat hang in the open air in a climate controlled room. Wet aging is where you vacuum seal a cut of beef and keep it in the the refrigerator for the aging process. The goal of aging beef is to allow the cut of meat to grow microbes and enzymes that will break down its fibers. The breaking down of those connective tissues results in deliciously tender beef. Dry aging provides the best possible results and we are proud to say that all of our local beef is dry aged. However, wet aging still provides a nice, tender steak and is a part of the process for all of our Certified Angus Beef. Not all beef purchased from a grocery store is aged properly and you could be left with a tough, chewy steak.

2 – Quality Standards for CAB

Certified Angus Beef has 10 quality standards that separate the average Angus beef from the superior Certified Angus Beef. Only 3 out of 10 of all Angus steaks meet the standards that CAB has for their products. You can literally see the difference in quality by noticing the marbling of the meat. Marbling is the little white strips of fat that are seen throughout the cut of beef. For the most flavorful and juicy bite, look for marbling that is evenly distributed in the beef. You’re guaranteed beautiful, consistent marbling every time you buy a CAB steak from The Meating Place.

3 – Fresh VS Frozen Local Beef

“Fresh” isn’t just a word we add to our local beef to make it sound better. It means that it hasn’t been frozen when it comes to us or by the time it makes it to you. This allows for the aging to continue to take place even while it’s in our store. Beef purchased from a grocery store has most likely already been frozen before it hits the shelves. We’re so thankful for our partners at Honey Hog Farms that allow us to keep fresh, local beef in stock for our community.

It is worth knowing what you’re getting and where you’re getting it from. We ensure quality so you can shop confidently.

Honey Tree Farm

“We are a Certified Naturally Grown, four-season bio-intensive market garden located in Conover, North Carolina. We use human scale techniques that allow us to be able to focus on building healthy soil that will yield fresh, local, quality produce.”

We are proud to partner with local farmers who care about their product and the people they are farming for. Learn more about them at http://www.honeytreefarmnc.com/

Fairways and Greens

Fairways and Greens is a restaurant located in the Lincolnton Country Club on 2052 Country Club Road. We provide the fresh, high-quality meat and they provide the delicious preparation of the meal. Partnered together, we are proud to offer to you a meal that you won’t soon forget. Take a look at their menu and plan your trip today!

Tony’s Ice Cream

“Tony’s Ice Cream is a family-owned and family-run restaurant in downtown Gastonia, North Carolina. We offer great made-to-order food if you’re looking for a meal, or if you’re looking for a frozen treat, we make some of of the best home-made ice cream you’ll ever taste, and you’ll know it’s fresh because we make it right next door to the restaurant. We also sell our ice cream to stores and other restaurants all over the state, so you might be eating our delicious ice cream without even knowing it.”

We’re lucky enough to be one of the stores that Tony’s Ice Cream is partnering with. We love to be able to provide all your favorite ice cream treats by the pint and 1/2 gallon.