• Try This Great Dinner Recipe for Steak and Brassicas with Red Wine Sauce

    If you’re looking for a hearty and delicious dinner recipe that will be a big hit, this pairing of steak and brassicas with a red wine sauce is the perfect choice. If you aren’t familiar with brassicas, they are cruciferous vegetables and include baby cauliflower. This recipe takes about 45 minutes and serves four to six.

    Ingredients Needed:

    • Two 1-pound hanger steaks
    • 1 ½ pounds multicolored cut into 1-inch florets
    • 5 tablespoons extra-virgin olive oil
    • 4 thyme sprigs
    • 7 tablespoons cold unsalted butter, diced
    • 2 garlic cloves, minced
    • 2 small shallots, minced
    • ½ cup chicken stock
    • ½ cup red wine
    • Pepper
    • Kosher salt

    Directions:

    1. Preheat oven to 425 degrees. Toss brassicas and thyme with ¼ cup olive oil in large rimmed baking sheet and generously season with salt and pepper. Spread into a layer and scatter 2 tablespoons of butter on top. Roast in oven for 20 to 25 minutes until golden and tender.
    2. Heat remaining tablespoon of olive oil in large cast-iron skillet. Season steaks with salt and pepper all over. Cook steaks in skillet over moderately high heat. Turn often until thermometer reads 120 degrees in thickest part, about 12 to 15 minutes. Transfer steaks to carving board and allow to rest for 10 minutes.
    3. Do not wipe out skillet and use to cook shallots and garlic. Cook over moderate heat and stir until softened for 2 minutes. Add wine and cook for 3 minutes, scraping up any browned bits until wine almost evaporates. Add in stock and cook for about 2 minutes until slightly reduced. Remove from heat and add remaining butter, whisking gradually until emulsified, and season with salt and pepper. Carve steaks against the grain and serve with brassicas and sauce.

    R&R Quality Meats & Seafood has the best cuts of steak for all your recipes. Check out our weekly specials or give us a call at 530-241-7770.

  • Tips for Cooking: Meat and Beyond

    Have you ever bought a piece of meat and then got home and stared at it because you’re unsure how to cook it? Sure, most of us know what temperature to cook various types of meat to make it safe to eat, but there’s a difference between safety and imbuing meat with big flavor. On top of being the best place to buy meat in Redding, CA, R&R Quality Meats also wants to teach you how to get the most out of your purchases.

    Depending on your experience in the kitchen (or using a grill), you will feel more comfortable using different cooking techniques. One of the easiest methods to bring out flavors is to braise meat. To braise any piece of meat, brown the meat in oil. After all sides of the meat are browned, you add a small amount of liquid to a pan or Dutch oven and cover for a long period of time. Typically, the liquid will be broth, but sometimes recipes will call for wine. Braising is great for certain cuts of beef, pork, and chicken.

    Another common method of cooking meat is to pan sear. A trick to searing meat is to use high heat. Too often, especially during the browning process, amateur cooks will use a low temperature. When searing meat, you also want to be sure to not crowd the pan. Make sure to pre-heat the fat or oil in the pan before adding the meat. You can tell that the oil or fat is about ready when it starts to shimmer and almost smoke.

    If you poll professional cooks about common mistakes people make when cooking meat, one of the top items on that list would be forgetting about cooking carryover. Almost every piece of meat continues to cook even after you take it off the grill, out of the oven, or off the stove. This can exasperate another common problem of overcooking meat: you heat the meat too long, and then the meat gets even dryer when you remove it from heat.

    Finally, it is also extremely important you let your meat rest after you take it off the heating element. So much of the flavor from meat comes from its juices. While it cooks, the juices move to the center of the piece of meat. After you take the meat off the heating element, they will redistribute evenly. Resting a meat before cutting into it will prevent the meat from shooting out as soon as the meat’s surface is cut. Consider resting your meat for about 5 to 10 minutes, depending on its thickness and the type of meat.

    Still have questions? Talk to the experts at R&R Quality Meats the next time you come into our store. When you buy from R&R Quality Meats, you know that you’re getting the best cut; it’s up to you to bring out the best flavor! With these tips you’ll be serving up greatness for dinner.

  • Delicious Wine & Meat Pairings

    When you’re planning a meal, choosing the perfect recipes and carefully shopping for the just the right cut of meat, don’t forget to think about wine. The right wine and meat pairing can enhance a meal, taking it to the next level. While many people just choose the same red or white each time, this is a mistake, because when it comes to wine selection, a little thought can make a big difference.

    • The standard wisdom is to pair beef with red wine. This is true, but the variety of red depends on the way the meat is prepared. Barbecued beef, for instance, goes well with full-flavored wines like Zinfandel or Shiraz, while a grilled steak might call for a Merlot, an Argentinian Malbec or a Spanish Rioja. For meatloaf, pick a Cabernet Sauvignon or a Merlo, but for hamburger, consider a red Zinfandel. A good red Burgundy, a Pinot Noir, or a Shiraz go well with roast.
    • Lamb goes with a variety of wines. Cabernet Sauvignon, Rioja, Zinfandel, Merlo, Shiraz, and Chiantis are all good choices. Be cautious of using the traditional mint sauce if you’re serving wine with your lamb- the flavors can work against each other.
    • Chicken and poultry can go with either white or red wine. Duck and quail both work well with Merlot, but wild duck also goes well with Syrah, and quail can be well suited by a Chardonnay. Chicken is better off with a white wine when it’s seasoned simply, but a bird seasoned with rosemary and garlic can stand up to a Merlot or Shiraz. Turkey goes so well with Zinfandel that many people consider it to be the perfect Thanksgiving wine.
    • Pork’s pairing depends on preparation. Baked ham pairs well with Riesling or a young Merlot, while chops are better suited by a Pinot Noir or Shiraz. An herbed pork dish is perfectly complemented by a creamy Chardonnay. Riesling, Syrah, or Shiraz all go well with barbecue pork.

    You may need to put some thought into your wine and meat pairings, but knowing where to buy the meat is simple. R&R Quality meats has always offered the best meats in a wide variety, and today we have the finest selection of beef, pork, lamb, poultry, seafood, deli meats, cheeses, and more. Committed to customer service, we offer meat cut fresh throughout the day, and work hard to give you what you want, when you want it. To learn more about all that R&R Meats has to offer, visit our website or call 530-241-7770 today.

  • What You Need for the Perfect Backyard BBQ

    Summer is time to enjoy the outdoors, the warm weather, and longer days. When you’re outside, there’s one thing that meat lovers want to do more than anything else: grill. Grilling brings friends and family together to enjoy some good times and good food. If you want to host the perfect backyard BBQ, R&R Quality Meats can make your event an unforgettable success. As a go-to market for quality meats of virtually any cut and type, we should be your first stop for whenever you are planning an event.

    Planning the perfect backyard BBQ does not have to be stressful; after all, this should be an event for relaxing with friends and family. First and foremost, you should pick out the perfect piece of meat. You should buy the appropriate amount of meat for the number of people attending your event. Getting a variety of meat is also a good choice. Your guests will appreciate options, just like you will appreciate the wide variety of choices you’ll have at R&R Quality Meats. For a traditional backyard BBQ, our all-natural burger patties and ground beef are great, classic choices. Chicken is also a good choice, as it is easy to cook and can grill quickly. For smaller affairs, you can consider picking up some steaks.

    After you figure out what meat to get, it’s time to start thinking about sides. If you’re already planning on grilling, you can pick some sides that will complement the flavors. With the grill hot, you can throw on some corn on the cob. Leave the outer husk on but pull it down to one end so you can remove the silk. Then butter the cob and pull the husk back over. Another great vegetable to consider grilling is a portobello mushroom. The hearty fungus can withstand the temperatures of the grill and are a good choice in case you have any vegan or vegetarian friends coming to your event. Non-grilled items are also a good choice, like potato salad, pasta salad, actual salad, chips, or whatever you want.

    Food is only half the planning. It’s also a great idea to have some drinks ready. You know your friends better than we do, but if you’re thinking about matching your drinks to the meat you’re serving, consider checking out our guide [link to blog post about drinks and meat]. Summertime deserves a good, cold beverage. If you are planning on serving alcohol, create a fun signature cocktail or grab a couple of beers to go along with your burgers.

    Finally, make sure you secure a proper location. If you own a home with a backyard that you can grill in, you’re pretty much all set, but if you need to go somewhere to grill, consider making a reservation. A number of parks will allow you to reserve gazebos and other shaded structures to give your guests a comfortable place to relax.

    Make your next event a delicious success. Find out more by calling us at (530) 241-7770 or contact us online.

  • The Nutritional Benefits of Eating Grass-Fed Beef

    You might be wondering what all the fuss about grass-fed beef is, and what makes it better than regular beef. Many of us don’t think about what the animals we’re eating today were fed yesterday, but it’s worth considering.

    Most of the beef you find in grocery stores today is from cows who were fed a grain diet. That means they mostly eat corn and soy, but the truth is that many cows are fed whatever is cheapest that can cause them to gain weight.

    According to USDA standards, grass-fed animals must have continuous access to pasture and not be fed grain or grain-based products. Grass-fed beef has several nutritional benefits including containing significantly more omega-3 fatty acids, higher amounts of vitamins A and E, and cancer-fighting antioxidants.

    • Potentially Fights Cancer – Several animal studies have found that conjugated linoleic acid (CLA) has the ability to fight cancer. This powerful polyunsaturated fatty acid is much more prevalent in grass-fed beef than grain-fed beef.
    • Reduced Risk of Heart Disease – Grass-fed beef has less overall fat and unhealthy fat than grain-fed beef. It also has lower levels of cholesterol and higher levels of omega-3s and vitamins that fight heart disease.
    • Improved Blood Sugar – The healthy fats contained in grass-fed beef are essential to keeping your blood sugar at a healthy level. CLA has been proven to improve insulin sensitivity and can help ward off diabetes in both adults and children.
    • Fewer Hormones and Antibiotics – Grass-fed beef is more likely to be free of hormones and antibiotics. Grain-fed cows are given hormones to increase their size to produce more meat. This has contributed to antibiotic resistance in humans and promotes the growth of bacteria such as E. coli.
    • Safety Concerns – Consumer Reports conducted research showing that grass-fed meat is safer than grain-fed beef and has lowered risks of food poisoning in addition to fewer antibiotic-resistant bacteria.

    R&R Quality Meats & Seafood features organic 100% grass-fed, grass finished beef as well as all natural grass-fed, grain finished beef. Give us a call at 530-241-7770 for more information.

  • What to Look for When Buying Seafood

    Many of us love seafood, but we have a tendency to stick to what we know and we aren’t exactly sure how to choose the best seafood. When walking into a deli or grocery store, you probably don’t know how fresh their fish is, where it came from, or what qualities to look for. The following tips can help you know what you should be looking for to make sure your seafood is fresh and high quality.

    Fish Fillets

    For fish fillets with the skin still on them, look for it to be shiny and metallic in appearance. Fish fillets should not feature a pungent aroma. If there’s any liquid on the fillet, make sure it’s clear and not milky. Milky fluid is the first stage of rot. If allowed, push down on the fillet with your finger and ensure that it’s resilient enough so your fingerprint is not left behind.

    Whole Fish

    The four main components that can help you determine if seafood is fresh and high quality are the eyes, the flesh, the smell, and the gills.

    • Eyes – When it comes to fresh fish, the eyes have it. It may seem like a funny suggestion, but take a look into the eyes of the fish you are considering. Bright and clear eyes suggest a fresh fish, whereas dull eyes indicate a fish that may be past its prime.
    • Flesh – You should be looking for a fish’s flesh to be shiny and moist. Avoid fish with dull flesh or discolored patches because it might not be so fresh.
    • Smell – Fresh fish shouldn’t smell like much at all. If it does have a smell to it, it should remind you of the ocean, where it recently came from. A sour smell or an ammonia-like smell both indicate that you should probably move on to another fish.
    • Gills – Fresh fish usually have bright red or pink gills, but be careful because sometimes they’re removed. Muddy brown or faded brick colored gills are signs that the fish might not be fresh.

    R&R Quality Meats & Seafood features the North State’s largest seafood display and selection. Check out our weekly specials or visit us today.

  • How Eating Seafood Can Benefit Your Health

    Once most people taste some delicious seafood they don’t have to be convinced. With that being said, there are still plenty of Americans who choose not to eat seafood, and they likely don’t realize the health benefits they’re missing out on.

    Seafood provides plenty of protein and is relatively low in what are considered bad fats. Out of all animal proteins, seafood has the least amount of fat. One of the biggest benefits of eating seafood is the high amount of omega-3 fatty acids it provides. Health benefits of those omega-3s include:

    • Improving and maintaining cardiovascular health
    • Assisting in the regulation of vessel constriction and blood clotting
    • Decreasing the symptoms of depression
    • Reducing tissue inflammation and symptoms of rheumatoid arthritis
    • Correcting irregular heartbeats
    • Slower mental decline in the elderly

    Eating fish provides many important nutrients that can’t be obtained from eating other foods. Fish has high amounts of iodine, vitamins, and minerals. Seafood contains high amounts of fat-soluble vitamin D, and that’s important because more than 40% of people in the U.S. are deficient in that vitamin. Eating seafood has several other health benefits including:

    • Lowered risk of heart attacks and strokes
    • Reduced risk of developing type 1 diabetes
    • Improved sleep
    • Decreased risk of macular degeneration leading to vision impairment and blindness

    R&R Quality Meats & Seafood offers sustainable, local seafood and the North State’s largest seafood display and selection. Depending on seasons and weather, we offer several varieties of seafood such as:

    • Fresh Dungeness crab
    • Wild-caught salmon
    • Oysters
    • Cod
    • Shrimp
    • Halibut
    • Catfish
    • Clams
    • Mussels
    • And more

    We pride ourselves on providing you with unparalleled freshness, quality, and selection and much of our fresh seafood comes from the California and Oregon coast. Visit us today in Redding at 2159 East Street.

  • Here’s How Much Protein You Should Be Eating Daily

    We all know that protein is essential to our health, but knowing how much to eat can be a bit of a mystery. Recommendations from government agencies are often low, at a level that prevents deficiency, but isn’t really high enough for people to thrive. The truth is, protein is essential to the health of your hair, blood, muscles, connective tissues, and much more. How much protein is enough? It depends on your goals and who you ask.

    The Recommended Dietary Allowance, or RDA, for protein is only about 10% of the average American’s diet. In truth, most of us eat a diet that’s about 16% protein, but many experts argue that neither of these amounts is actually high enough. In fact, many believe that eating a diet composed of about 25% protein is a better goal. However, the more important question is one of quality. The general consensus is that it’s important to eat high-quality proteins and adjust the amount to meet your particular needs.

    • If you’re trying to lose weight: Eating more protein, perhaps 25-30% of your calories, can help reduce cravings by giving you a feeling of fullness. Protein can also boost your metabolism, as well as building and maintaining muscle mass, which can not only help you lose weight but prevent you from gaining it in the first place.
    • If the goal is to build muscle: There’s a reason bodybuilders pack in the protein. Protein is well-known for increasing muscle tissue and strength. Rather than calculating a dietary percentage, though, general wisdom holds that consuming about one gram of protein per pound of body weight should be the goal to build muscle.
    • An increase in protein can help certain situations : People who are extremely active or have physically demanding jobs can benefit from more protein, as can people who are recovering from injuries. Extra protein is also good for elderly people because it helps prevent osteoporosis and reduction of muscle mass.

    What is considered a high-quality protein? The best protein sources are rich in nutrients but low in saturated fat and carbohydrates. Seafood tops the list, but lean meats, nuts, and legumes are also good options.

    Eating a variety of seafood and lean meats is one way to make sure your diet has enough protein. R&R Quality Meats & Seafood have always offered the best meats in a wide variety, and today we have the finest selection of beef, pork, lamb, poultry, seafood, deli meats, cheeses, and more. Committed to customer service, we offer meat cut fresh throughout the day, and work hard to give you what you want when you want it. To learn more about all that R&R Quality Meats & Seafood has to offer, visit our website or call 530-241-7770 today.

  • Delicious Wine & Seafood Pairings

    When you’re planning a delicious seafood meal, don’t forget to think about wine to complement your perfect recipe. The right wine can enhance your dining, bringing out the flavor of your seafood and making your meal truly memorable. You may have a tried and true favorite, but it’s worth considering trying something different if it will truly complement your seafood dish.

    • For a mild flavored fish like halibut, try a white to light red wine. Chardonnay, Sauvignon Blanc, Viognier, and Sémillon are all good choices, and for something more exotic, consider Gewürztraminer, a sweetly aromatic wine.
    • Sparkling white wines go well with crab or sushi. Of course, sake is another good option for sushi, and Dungeness crab practically begs for Chardonnay. Caviar, of course, deserves champagne.
    • For fresh oysters, consider a white wine, like a Chardonnay or Riesling. You might also try a dry white Burgundy. For clams, a Pinot Grigio or Sauvignon Blanc is a good choice, while for mussels, you’ll enjoy not only Pinot Grigio, but also Verdicchio, Bardolino, or a Sicilian Chiarandà.
    • When salmon is on the menu, look for a low tannin wine. Pinot Noir should probably be your top pick, but Chardonnay, Sauvignon Blanc, Sémillon, and dry Rosé are also excellent. These are also good with other meaty fish, like Mahi-mahi, Swordfish, Tuna, or Mackerel.
    • Dining on Sea Bass, Haddock, Tilapia, or Flounder? It’s time for a crisp, clean, Sauvignon Blanc. A few other options include Italian Pinot Grigio or Vermentino, or a Greek or Portuguese white.
    • For shrimp and lobster, there are some excellent options. A Brut sparkling wine is a great option for either, or you might try Sauvignon Blanc or Chardonnay. Other wines that pair well with these are Pinot Blanc and Chenin Blanc.

    Whichever wine you decide to pair with it, you can trust R&R Quality Meats & Seafood to provide the right seafood, adhering to high standards of quality and offering a wide variety of options. Committed to customer service, we offer seafood that’s never frozen, and work hard to give you what you want when you want it. If you’re looking for the highest quality seafood, we have everything from Alaskan salmon, Pacific cod, and Hawaiian mahi-mahi, to a variety of shrimp and prawns, and plenty of live shellfish including clams, oysters, and mussels. To learn more about all that R&R Quality Meats & Seafood has to offer, visit our website or call (530) 241-7770 today.

  • The Differences Between High Quality and Cheap Deli Meats

    In the first part of this series, we took a look at the differences between higher quality deli meats and more affordable versions. Many consumers don’t know the difference, and they don’t know what to look for when it comes to taste, texture, and other factors. More affordable versions of deli meats are acceptable in some situations, but if you want the best meats you’ll want to know how to choose them.

    A taste test was performed by meat expert Eli Cairo and he was easily able to identify which meats were most expensive from two options. In part I of this series we explained how to choose higher quality salami and ham, and in this second part, we will do so with bologna, hot dogs, and prosciutto.

    • Bologna – Look for naturally colored meat. Bologna with no air bubbles may have been mass produced. Check that the bologna is not too rubbery and has a varied texture which means it has fewer fillers and is more natural.
    • Hot Dogs – When looking for hot dogs, check for a natural curve, casings, and knobs on the sides. Biting into a hot dog with casings will give you that classic snap, and higher quality hot dogs will plump up when you cook them. They shouldn’t taste too greasy.
    • Prosciutto – When looking at prosciutto, look for an even, dark, rich visual color which comes from a long curing process. Lots of marbling is also a sign of higher quality prosciutto and the taste should have flavor nuances, be moist, and not too chewy.

    If you need help deciding which brand or type of meat is right for you, don’t hesitate to ask your local experts at R&R Quality Meats & Seafood. Check out our weekly specials or give us a call to find out what we’re featuring this week at 530-241-7770.