CHRISTMAS
Dry-Aged Prime Rib,$27 lb.
SOLD OUT. It was the Lamborghini of prime ribs: a 40 day dry-aged Painted Hills prime rib. Worth. Every. Penny. Bones cut and tied back on, unless otherwise specified.
Painted Hills Prime Rib, $18 lb.
These are grade Choice or higher prime ribs for your holiday table, with consistent marbling. Bones cut and tied back on, unless otherwise specified.
Painted Hills Beef Tenderloin Roast, $25 lb.
Whole beef tenderloins are between 3 and 4 lbs. If you need one larger, we can tie two together.
Lamb
Pasture raised in Washougal, Washington on Reister Farms.
- Bone-In Leg of Lamb, $10 lb.
- Boneless Leg of Lamb, $12 lb.
- Rack of Lamb, $22 lb.
- Lamb Shank, $10 lb.
Fresh Turkey, $3.25 lb.
Fresh, never frozen, Mary’s Non-GMO Turkeys are free-range and never fed antibiotics. Birds come in two pound weight ranges from 12 to 20 lbs.
Smoked Turkey, $5 lb.
SOLD OUT. It was the fresh birds, only smoked! These turkeys just need to be heated and served. No babysitting the bird this year! Smoked birds are available, 12-16 lbs.
Bone-In Ham, $4.50 lb.
SOLD OUT. These hams are from Carlton Farms and are house-cured and hickory smoked. Bone-in hams are available whole or half. Whole hams weigh 16-18 lbs. and half hams weigh around 7-9 lbs.
Boneless Ham, $ 8 lb.
Our hams are from Carlton Farms and are house-cured and hickory smoked. Boneless whole hams weigh between 4-7 lbs.
OUR RECOMMENDED COOK TIMES:
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
Fresh Turkey:
– Roast at 350* to an internal 160*
(10-15 min. per lb.)
– Rest for 30 min (and make your gravy!)
Smoked Turkey:
– Bake at 225* to an internal 140*
(10-12 min. per lb.)
Bone- In Ham:
– Bake at 300* to an internal 140*
(10-15 min. per lb.)
Boneless Ham:
– Bake at 225* to an internal 140*
(8-10 min. per lb.)
THANKSGIVING
Fresh Turkeys
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 Turkeys
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, 11-15 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!
ST. PATRICK’S DAY
Painted Hills House-Brined Corned Beef
- Average Corned Beef Briskets weigh 3-8 lbs.
- House-cured
EASTER
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 10 lbs.
- Whole hams weigh 18 to 20 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!
Lamb: Bone-In or Boneless
- Leg-o-lambs available from Reiseter Farms in Washougal, WA.
- Raised entirely on a diet of grass and clover, with no pesticides or synthetic fertilizers, hormones or antibiotics.
OUR RECOMMENDED COOK TIMES:
Fresh Turkey:
– Roast at 350* to an internal 160*
(10-15 min. per lb.)
– Rest for 30 min (and make your gravy!)
Smoked Turkey:
– Bake at 225* to an internal 140*
(10-12 min. per lb.)
Bone in Ham:
– Bake at 300* to an internal 140*
(10-15 min. per lb.)
Boneless Ham:
– Bake at 225* to an internal 140*
(8-10 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