Meats for busy Feats

We hope you all can understand that today has been a few deliveries late due to a Highway being closed down. Upper James, Rymal and Stone Church all under construction and overwhelmed with overload of hwy issues. But you all can guarantee we are trying to get to you all with your beautiful delicious orders Philly cheese for 3. A 36" homemade baguette cut into individual 12" portions and 2 large 500ml homemade strawberry freezer jam. ... We sincerely apologize for late orders Just a sneak peek then a full out reveil with a beautiful mini pepper fireroasted topper This order included mushrooms, garlic butter, and well done ribeye. We always make it the way you like. All orders are made to order and preference

Last call for all.....all those special moms. 10% off mothers day deliveries. Why not send your one and only mother a surprise. A lasting gift that keeps on giving. A beautiful charcuterie board. Even "signed, sealed and delivered" with all their favorite treats. From chocolate covered fruit to beautiful smoked kielbasa, salami and prosciutto cheese and basil roses and so much more. ... We have several sizes, wood types and even pyrography to add a little custom touch. We are super excited to deliver this unique beautiful hand chiseled piece of walnut that truly has a unique side to every inch. Today is a flash sale of 10% as anything ordered after will be a rush order. Don't wait......message us for today for iur 10% flash sale ending tonight at 11:59pm

Want to celebrate Cino de Mayo? Let us bring a little or a lot of authentic food to your family and table. We celebrate on May 5th ao get your orders in today. Cut off is tomorrow for Wednesday delivery

Not sure what to get a special someone called Mom for mothers day? Look no further. We have time to make custom charcuterie boards with many options of wood available. Free delivery within cities near the Hamilton area Even eligible arrangements. Dont wait until the last minute kids Message us for a quote or inquires

Dont open it dont open it. Ahhhhhh you opened it ahhaha. Another lesson. As much as you want to open a smoker (i did deliberately to show what you lose) don't open it at all!

So, let's talk whole brisket. Its intimidating right. Let me "break it down for you" When you see a brisket in a grocery store that isn't marked whole. You're actually buying what most of us know. The "flat" There are essentially 2 brisket in a whole brisket. One being the head. The other the flat. Whats intriguing and a little difficult is the fact that both of these cuts. Their grains run 2 ways. ... To separate it takes patience. A lot of trimming and 2 very very sharp knives. A fillet knife and a chef knife. Then find the fat muscle which if you do some research can be found easily after trimming down that very very thick fat off the whole brisket. Once you have found that fat vein you take that extremely sharp fillet knife and start separating the head from the flat. Now this essentially gives you two fat caps on both briskets. The head has much more natural fat in it. A marble like a striploin. Where the flat. Which most of you know. With out even knowing is very lean. Much like the tenderloin. Hence the beautiful fillet minon of a beef tenderloin which is wrapped in bacon to give that fat needed. So here is the start of our 12 to 18hr smoke on just the flat. Covered in freshly cracked pepper crushed in a passel and morter and a beautiful Italian salt of porcini and salt. Smoked with hickory and pecan hard wood. We shall keep you updated tomorrow. All a brisket begs for is pure salt and pepper. I promise you. And I mean more than you think it needs. It begs for a very large amount to smoke for 12 to 18hrs. Oh and what to do with all that gold fat trimming. You vacuum seal it until you're ready to make sausage or homemade burgers and grind it all. As we live by here at mEATS for busy fEATS "NEED NOT WANT NOT" dont waste anything