Kincaid's Meat Market Newsletter

🏈 NOVEMBER NEWS 🦃

Hey Friends!

We are thrilled to bring you this month’s edition of the Kincaid's Meat Market Newsletter! As your trusted source for high-quality meats and exceptional customer service, we are excited to share the latest news and updates from our Indianapolis and Fishers locations.

In This Issue:

• Welcome to the Kincaid’s Meat Market Newsletter

• TURKEY DAY

• November recipes

• TURKEY Online ordering 🚛

Let’s get into it!

Must use side dish recipe for your Thanksgiving

Ultra-Creamy Mashed Potatoes

Here's the recipe:

Ingredients

8 servings

4 lb. medium Yukon Gold potatoes, scrubbed

4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, plus more

1½ cups whole milk

½ cup heavy cream (such as Shamrock Farms® Heavy Whipping Cream)

1 head of garlic, halved crosswise

3 sprigs rosemary

1 cup (2 sticks) unsalted butter, room temperature, cut into pieces

Freshly ground black pepper

SPECIAL EQUIPMENT

A potato ricer or food mill fitted with fine disk

🦃 THANKSGIVING 🥔

NOVEMBER 23RD

ORDER YOUR TURKEY ONLINE THIS YEAR AT KINCAIDSMEATMARKET.COM 

BEEF CLASS SIGN UP

WE ARE LAUNCHING A BEEF CLASS

We are excited to launch our first BEEF class with the Dugdale’s leading the way!

Be on the lookout for a signup sheet for our first BEEF class that will be offered at Fishers location! Spots will be limited to the first 10 people.

Address: 11547 Yard St Suite 870, Fishers, IN 46037

Reply to this email, send us a DM on Facebook or Instagram if you are interested before we get the signup sheet on the website!

Our beef class will be a specialized educational session that focuses on various aspects of beef, including cuts, cooking techniques, and understanding the different grades and qualities of beef. It will provide folks with valuable knowledge and skills to enhance their appreciation and enjoyment of beef as a culinary ingredient.

1. Introduction to Beef: Our class usually begins with an overview of beef, including its nutritional value, different cuts of beef, and the factors that contribute to the flavor, tenderness, and quality of beef.

2. Beef Cuts and Selection: Participants will learn about the different beef cuts, such as steaks, roasts, ribs, and ground beef, and their characteristics. You will understand how to choose the right cut for different cooking methods and recipes.

3. Butchery and Trimming: You will have the opportunity to witness a demonstration of butchery techniques. You will learn about breaking down large cuts of beef into smaller portions and how to properly trim excess fat and connective tissue.

4. Cooking Techniques: This portion of the class focuses on various cooking methods for beef, such as grilling, roasting, braising, and pan-searing. Participants will learn about optimal cooking temperatures, resting periods, and seasoning techniques to achieve desired flavors and textures.

5. Flavor Pairings and Seasoning: Understanding how to pair flavors and season beef properly can elevate the dining experience. Participants may learn about complementary herbs, spices, and marinades that enhance the natural flavors of beef.

6. Understanding Beef Grades: The class will cover the grading system used for beef, such as USDA grades (Prime, Choice, Select) or other regional grading systems. Participants will gain insights into the characteristics and qualities associated with each grade, helping them make informed decisions when purchasing beef.

7. Q&A and Takeaway Materials: Throughout the class, participants are encouraged to ask questions and seek clarification on any topics related to beef.

ONLINE ORDERING for ANYTHING

Order your favorite meal with just a few clicks! Skip the hassle of waiting in line or on the phone - order food online now and have it delivered straight to your doorstep. Try it today!

Click here to order.

Restaurant News around Indy & Fishers

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