CHRISTMAS

DRY-AGED PRIME RIB

The Lamborghini of prime ribs: a 40 day dry-aged Painted Hills prime rib. Worth. Every. Penny. Cut and tied, unless otherwise specified.

PRIME RIB

These are grade Painted Hills Choice or higher prime ribs for your holiday table, with consistent marbling. Cut and tied, unless otherwise specified.

BEEF TENDERLOIN ROAST

Painted Hills beef tenderloins are between 3 and 4 lbs. If you need one larger, we can tie two together.

LAMB

100% grass-fed from Reister Farms in Washougal, WA. Cuts include: BONE-IN LEG of LAMB, BONELESS LEG of LAMB, RACK of LAMB
and LAMB SHANK

FRESH TURKEY

Fresh, never frozen, Mary’s Non-GMO Turkey are free-range and never fed antibiotics. Birds come in four pound weight ranges from 12 to 20 lbs.

HOUSE-SMOKED TURKEY

Same as the fresh birds, only smoked! These turkeys just need to be heated and served. No babysitting the bird this year! Smoked birds are available, 14-16 lbs.

HOUSE-CURED/SMOKED HAM

House cured and hickory smoked from Carlton Farms. BONE-IN hams are available by the half or whole; BONELESS whole hams available too.

CRAB CAKES

Dungeness crab, celery, green onion, and panic. Gluten-free available too.

TWICE BAKED POTATO PAN

A tin pan of twice baked potato filling (no potato skins), feeds 5.

DESSERTS

Local bakery MilkMoney uses local ingredients. Ginger Pear Skillet Cake or NY Cheesecake.

PRE-ORDER YOUR CHRISTMAS MEATS HERE

EASTER

HAMS:

All-natural, from Carlton Farms in Oregon. We sugar-cure, then smoke hams in-house.
BONE-IN HAMS, whole, half or quarter:
BONELESS HAMS

SMOKED TURKEYS:

Brined and smoked at our shop. Super easy to reheat and super delicious.

LAMB:

100% grass-fed from Reister Farms in Washougal, WA.
BONE-IN LEG of LAMB
BONELESS LEG of LAMB
RACK of LAMB
LAMB SHANK

DRY-AGED PRIME RIB

The Lamborghini of prime ribs: a 40 day dry-aged Painted Hills prime rib. Worth. Every. Penny. Cut and tied, unless otherwise specified.

PRIME RIB

These are grade Painted Hills Choice or higher prime ribs for your holiday table, with consistent marbling. Cut and tied, unless otherwise specified.

BEEF TENDERLOIN ROAST

Painted Hills beef tenderloins are between 3 and 4 lbs. If you need one larger, we can tie two together.

TOMAHAWK STEAK

Thick-cut Painted Hills rib eye with a full length rib bone.

3/13/22: WE WILL BEGIN TAKING EASTER ORDERS

THANKSGIVING

Fresh Turkey

Fresh, never frozen, Mary’s Non-GMO Turkey are free-range and never fed antibiotics. Birds come in two pound weight ranges from 10 to 22+ lbs. (10-12 lbs., 12-14 lbs., 14-16 lbs., etc.).

Smoked Turkey

Same as the fresh birds, only smoked! These turkeys just need to be heated and served. No babysitting the bird this year! Smoked birds are available, 14-16 lbs.

House-cured Hams Bone-In

  • House cured and hickory smoked from Carlton Farms.
  • Bone-in hams are available by the half or whole.
  • Half hams weigh around 7-9 lbs.
  • Whole hams weigh 16-18 lbs.
  • These should be heated through, to 165 degrees internally.
  • See recommended cook times below…

House-cured Hams Boneless

  • House cured and hickory smoked from Carlton Farms.
  • Boneless whole hams weigh between 4-7 lbs.
  • These just need to be heated to your liking!
WE ARE NO LONGER TAKING PRE-ORDERS. PLEASE COME IN AND SHOP FOR YOUR THANKSGIVING MEAT

OUR RECOMMENDED COOK TIMES:

FRESH TURKEY:
Roast at 350° to an internal 160° (approximately 15 min. per lb.); rest bird (and make your gravy!)

BONE-IN HAM:
Bake at 300° to an internal 140° (approximately 15 min. per lb.)

BONELESS HAM:
Bake at 225° to an internal 140° (approximately 10 min. per lb.)

PRIME RIB:
Roast at 350°
(10-15 min. per lb.; Dry-Aged 10-12 min. per lb.)
MEDIUM RARE ROAST: take out of the oven at 125°; loosely foil and rest.
RARE ROAST: take out of the oven at 120°; loosely foil and rest.

SMOKED TURKEY:
Bake at 225° to an internal 140° (approximately 15 min. per lb.)