Rouses meat

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Cajun Specialty Meats

How to Use

Smoked Pork or Turkey Tasso

  • Dice and use as a seasoning. Examples: beans, gumbo, cabbage, soups, stews, smothered potatoes, etc.

Beef Jerky

  • Eat as is or dice and use as a seasoning. Examples: beans, cabbage, spaghetti, smothered potatoes, etc.

Beef Sticks

  • Eat as is or dice and use as a seasoning. Examples: beans, cabbage, smothered potatoes, etc.

Smoked Sausages

Rouses Green Onion Sausage

  1. Mild Smoke Sausage — heat and eat. Examples: grill, bake or use as a seasoning in your cooking, etc.
  2. Cajun Smoked Sausage — heat and eat. Examples: grill, bake or use as a seasoning in your cooking, etc.
  3. Green Onion Smoked Sausage — heat and eat. Examples: grill, bake or use as a seasoning in your cooking, etc.
  4. Andouille Smoked Sausage — use as a seasoning. Examples: gumbo, beans, spaghetti, stews, etc.

Head Cheese

  1. Mild Pork Head Cheese — ready to eat – slice or cube, or put on bread
  2. Hot Pork Head Cheese — ready to eat – slice or cube, or put on bread
  3. Mild Turkey Head Cheese — ready to eat – slice or cube, or put on bread
  4. Hot Turkey Head Cheese — ready to eat – slice or cube, or put on bread
  5. Tony’s Head Cheese — ready to eat – slice or cube, or put on bread

Boudins

Rouses Boudin

  1. Pork Boudin — heat and eat or use in other dishes. Examples: make a po-boy, or take out of casing and use as a rice dressing, stuffing, etc.
  2. Turkey Boudin — heat and eat or use in other dishes. Examples: make a po-boy, or take out of casing and use as a rice dressing, stuffing, etc.
  3. Shrimp Boudin — heat and eat or use in other dishes. Examples: make a po-boy, or take out of casing and use as a rice dressing, stuffing, etc.
  4. Crawfish Boudin — heat and eat or use in other dishes. Examples: make a po-boy, or take out of casing and use as a rice dressing, stuffing, etc.
Sours: https://www.rouses.com/cajun-specialty-meat-uses/

Butcher Shop

A FULL-SERVICE BUTCHER SHOP with old-fashioned, personalized customer service.

Each Rouses Market features a full-service butcher shop with master butchers who cut meats to order, and are available to answer your questions about cuts, grades and cooking. Beef and pork are cut by hand, and dozens of fresh sausage and Cajun specialties are crafted in store using Rouse Family Recipes that go back generations. We also offer handmade entrées, like whole stuffed chickens and beef pinwheels, and grill-ready burgers and kabobs. Along with high quality, fresh and frozen Tyson poultry, and our own no-antibiotic, no-hormone Rouses Market brand, you’ll find Katie’s Best at most stores. Katie’s Best wholesome, naturally raised, antibiotic-free, organic poultry is air-chilled, which results in tender, great-tasting chicken.

ASK A BUTCHER

Why Do You Only Sell Angus Beef?

A USDA grade is a representation of marbling and age, but other things go into how beef tastes. Certain breeds like Angus produce better-tasting meat. Angus beef has more marbling than most, and the distribution of the marbling is even. Quite simply, this is the best steak. Whether you choose USDA Prime, Choice or Select, Angus is going to be a more tender, juicy and flavorful steak.

What Is Dry Aging?

Most of our stores have humidity- and temperature-controlled dry-aged beef lockers, where we age USDA Choice Angus Beef for at least 25 days. The dry-aging process draws moisture out of the meat, giving it a richer, beefier flavor. (This is also the reason why dry-aged steaks cook faster than fresh.) Because enzymes break down most of the collagen during the aging process, a dry aged steak isn’t as chewy as fresh. It’s so tender, in fact, that you may not even need a knife.

When Should I Splurge on Prime?

You really can’t go wrong with any of our steaks, but for true steakhouse quality, our USDA Prime Angus beef ribeye, New York strip and filet mignon are always worth the splurge. The abundant marbling in USDA Prime makes a real difference in the taste and texture of these cuts, and guarantees a steakhouse experience.

Why Is Marbling So Important to Red Meat?  

Marbling, or fat, doesn’t just add flavor; as it melts during cooking, it also makes your steak richer, juicier and more tender. A well-marbled steak is going to be your best eating experience.

Why Do You Hand-Cut Your Steaks?

Our butchers hand-cut and hand-trim our steaks to guarantee their quality. With hand-cut, you get just the right thickness and just right the amount of exterior fat, which adds extra juiciness and flavor.

So, What Is the Best Thickness for Steak?  

It depends on the cut, but thick is almost always better than thin. With a filet, especially a USDA Prime Angus beef filet, you want at least 1½ inches, if not a full 2 inches. For a ribeye or strip, I’ll cut it somewhere between 1 inch and 1½ inches so it stands up to the heat, and you can be very precise when it comes to doneness. A thinner steak — less than 1 inch — is easy to overcook. There are some cuts, like flank and skirt, that are naturally thinner. The trick is keep the cooking time to a minimum so the heat doesn’t have the time to penetrate much further than the surface.

OUR CAJUN RECIPES GO BACK THREE GENERATIONS 

You don’t need to hold a boucherie to enjoy sausage, boudin and other Cajun meats. That’s what Rouses Markets are for!

Andouille

An import that originated in France, Andouille — pronounced ahn-doo-wee — is a dense, highly seasoned, heavily smoked sausage combining pork chunks or pieces — or coarsely ground pork (usually from the shoulder), garlic, onion and pepper. Despite its French ancestry and name, andouille actually owes its spicy flavor and peppery heat to the sausage traditions of another South Louisiana immigrant group — the Germans, who brought their boucherie and distinctive sausage-making traditions with them.

Boudin

Rice, pork, spices and usually liver stuffed into a natural pork sausage casing. Rouses boudin is made from a family recipe that goes back to the store’s founder, Anthony Rouse, which means its flavor has stood the test of time.

Fresh Sausage

Pure ground pork or poultry is mixed with seasonings such as red, black and white peppers; onions; and usually a bit of fresh green onion tops. Rouses butchers make several kinds, including a fresh Italian sausage spiced up with peppers and anise seed or fennel, and a fresh green onion sausage flavored with green onion tops and Cajun seasonings.

Salt Meat and Pickle Pork

Salt meat comes from the belly of the pig, while pickled pork comes from the front leg or picnic (lower part of the shoulder). But both meats are salt cured, meaning they’re preserved with a mixture of salt, sugar and nitrates, and both are a great flavoring for lima beans, white beans, red beans and mustard greens.

Smoked Sausage

Ground beef, pork or chicken are mixed with Rouses seasonings and green onions, then stuffed in a casing and smoked. Smoked sausage, with its distinctive smoky flavor and smell, is a must for several Cajun dishes — gumbo, jambalaya, and white or red beans and rice.

Tasso

Tasso is not a true ham, because it’s made from the front shoulder, rather than the rear leg, of a pig. Brined for preservation and smoked until flavors are highly concentrated, tasso is used to flavor jambalaya, as well as just about any slow-cooked stew or vegetable dish — think greens and beans.

Hogshead Cheese

Is hogshead cheese really cheese? No. It’s sausage-like, kind of gelatinous and similar to a classic countrified French terrine. Tender meat from a long-boiled pig’s head (hence the name) is ground and cooled into a jellied loaf and served cold. It is usually eaten on crackers or bread.

 

Sours: https://www.rouses.com/our-food/butcher-shop/
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Cajun Specialty Meats

Cooking Instructions

Marinated or Seasoned Beef

  1. Beef Poppers — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Rib Eye Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Sirloin Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  4. T-bone Steaks — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  5. Chuck Roast — bake: place in a baking bag or just a pan with 1/2 cup of liquid, cover and cook  at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  6. Brisket — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done

Marinated or Seasoned Pork

  1. Pork Poppers — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Pork Ribs Brisket Off — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Pork Roast — to bake, place in a baking bag or just a pan with 1/2 cup of liquid, cover and cook at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  4. Country Style Ribs — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  5. Pork Steaks — grill or bake to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  6. Boneless Pork Chops — grill, bake or fry to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  7. Bone In Pork Chops — grill, bake or fry to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  8. Stuffed Pork Chops — grill or bake to an internal temperature of 165
  9. Pork Grillades — sauté in a skillet to brown, then simmer till meat is tender and sauce is thickened; best served over grits

Marinated or Seasoned Chicken

  1. Chicken Poppers — grill or bake to an internal temperature of 165 to 175
  2. Whole Fryer— grill, bake or fry to an internal temperature of 165 to 175
  3. Boneless Stuffed Fryer — grill or bake to an internal temperature of 165 to 175
  4. Boneless Breast — grill, bake or fry to an internal temperature of 165 to 175
  5. Bone In Breast — grill, bake or fry to an internal temperature of 165 to 175
  6. Breast Strips — grill, bake or fry to an internal temperature of 165 to 175
  7. Wings — grill, bake or fry to an internal temperature of 165 to 175
  8. Thighs — grill, bake or fry to an internal temperature of 165 to 175
  9. Drumsticks — grill, bake or fry to an internal temperature of 165 to 175
  10. Drumettes — grill, bake or fry to an internal temperature of 165 to 175

Marinated or Seasoned Turkey

  1. Turkey Thigh — grill or bake at 325°F or fry to an internal temperature of 165 to 175
  2. Turkey Breast — grill or bake at 325°F or fry to an internal temperature of 165 to 175
  3. Whole Turkey — bake at 325°F or fry to an internal temperature of 165 to 175

Beef Patties, Meatballs, Meat Loaf

  1. Beef Patties — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  2. Meatballs — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done
  3. Meat Loaf — grill or bake at 325°F to an internal temperature of 140 for medium rare, 160 for medium, 165 for well done

Kabobs

  1. Beef Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  2. Pork Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  3. Chicken Kabob — grill or bake at 325°F to an internal temperature of 165
  4. Turkey Kabob — grill or bake at 325°F to an internal temperature of 165
  5. Lamb Kabob — grill or bake at 325°F to an internal temperature of 145 for medium rare, 165 for well done
  6. Fresh Sausage Kabob — grill or bake at 325°F to an internal temperature of 165

Vegetable Stir Fry

  1. Beef — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  2. Pork — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  3. Chicken — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done
  4. Shrimp — heat 1 tsp. of oil in a skillet, place protein in skillet and coat with oil, cook till protein is almost done, then add vegetables and cook till protein is done

Sours: https://www.rouses.com/cajun-specialty-meat-cooking-instructions/
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