The Organic Butcher

Pulled Pork BBQ Recipe.....

2012-02-01T09:10:00.003-05:00

This is very straight forward recipe. You can do it in the oven, in a smoker, or even better - on your Big Green Egg!

We recommend our house-mixed pork rub, but if you have a favorite, just substitute that.
Barbecue Sauce is definitely your preference, but if you want to try something new, we have quick and tasty recipe that follows.
Happy Cooking!

Recipe:
6-8lb pork shoulder
Butcher shop dry rub
Barbecue sauce, your choice or recipe below

1. Pre-heat oven, smoker, or grill to 225F
2. Rub shoulder liberally with dry rub and put in desired pan
3. Slow-cook for 10-12hrs; thermometer should read an internal temperature of 180-190F
4. Remove from heat
5. Wrap tightly in foil for 45mins, allowing meat to rest and reabsorb juices
6. Shred meat by just pulling apart
7. Enjoy as is, on a sandwich, with or without barbecue sauce, any way you want it!

Barbecue Sauce Recipe:
2 Quarts Ketchup (64oz.)
2 cups Apple Cider Vinegar
1/2 cup Sugar
1-2 tbs. Garlic Powder
1 tbs. Celery Seed
1 tbs. Ground Cumin
1 tbs. Chili Powder
1-2 tbs.Cayenne Powder
1/8th cup Coarse Salt
1/2-1 cup Water

1. Place all ingredients in a sauce pot
2. Simmer for at least 5mins, up to 20. (This concentrates flavor and creates a thick or thin sauce.)
3. Remove from heat and cool down or enjoy immediately.

Flat-Iron takes it's Place on The Plate!

2011-03-31T18:28:00.000-04:00

Full Bodied Flat-Iron

Serves 2

Great for the grill. broiler, or stove top

3 Tbsp olive oil

3 cloves garlic, crushed

1/2 c. full bodied red wine, cabernet, merlot, syrah

1/2 bu. parlsley, rough chopped

2 sprigs rosemary, rough chopped

1/2 tsp salt

1 tsp ground black pepper

salt and black pepper to taste

Mix all ingredients in a bowl.

Put the flat-iron in a resealable plastic bag and pour marinade in.

Try to close the bag while squeezing out at much air as possible.

Let sit in refrigeration for 2 to 3 hours.

Remove from marinade and discard bag and excess.

Re-season with salt and pepper.

In desired method, cook in medium high heat to desired doneness.

Slice against the grain to serve.

Great for salads, sandwiches, or as the star of dinner!

Saint Patrick's Day Corned Beef Briskets

2011-03-14T21:48:00.000-04:00

Stop by and pick-up your corned beef brisket for Saint Patrick's Day. They are selling fast so please pre-order by Wednesday since availability is limited.

First time cooking one? It's easy - corned beef is a cut of brisket that has been pickled or slow-cured in a seasoned brine. We slow cure ours in a seasoned brine for two weeks. When cooked the right way it is moist and delicious. It is a cut of meat that requires a slow cooking with plenty of moisture. Here's how easy it is to cook this Irish tradition:

1. Put the brisket in a pot and cover it with water.
2. Bring to a boil and then simmer for 3-5 hours.

Let brisket stand for 15 minutes and cut across the grain or it will be chewy.

The Organic Butcher
703-790-8300

Shenandoah Lamb Chops with a Mint Mustard Sauce

2011-03-03T20:47:00.001-05:00

Calling all lamb lovers!! Here is a great recipe for lamb loin chops.....

enjoy the flavor of our local lamb with this tasty sauce.

Great for a dinner party but easy enough

for a weeknight dinner.

Sauce Ingredients:

3 tablespoons mint jelly
1 tablespoon white wine vinegar
1 tablespoon stone-ground mustard
1/4 cup chicken broth
1 tablespoon olive oil

Coat a heavy bottomed pan with olive oil. Cook the chops over medium high heat for about 4-5 minutes a side. Transfer to a plate. Whisk the ingredients for the sauce and pour into the same pan, scraping the bits off the bottom of the saucepan. Cook for a few minutes and pour over the chops.

We love to serve this dish with couscous and our Endless Summer greens or local organic spinach.

Bon appetit!

Grayson Farm Braised Short Ribs

2011-02-22T09:19:00.003-05:00

Delicious! These grass-fed short ribs from local Grayson Farm are incredible. We love this hearty and simple recipe.

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Venison Tenderloin, a. Whole b. Medallions

2010-12-28T18:46:00.000-05:00

1 ea. venison tenderloin         1 oz. dried porcini mushrooms
4 ea. slices lemon                            rehydrated, drained of excess liquid,
3 ea. sprigs thyme           liquid reserved
6 Tbsp olive oil                          ¼ c. onion, minced
4 ea. cloves garlic,                1 ea. sprig rosemary
Kosher salt            1 Tbsp garlic, minced
Ground black pepper               1 c. red wine
2 Tbsp cold butter, cubed          ¼ c. minced marjoram
                                               1 tsp mace, ground

a. Heat thyme, lemon, olive oil, and crushed garlic in a sauce pot. Bring to a simmer, cool. Place venison in a ziploc bag or tight fitting airtight container, pour marinade over. Refrigerate for 2 hours.
Heat oven to 400F.
Remove venison from marinade and bring to room temperature while letting excess marinade drain off. Pour a little bit of marinade in a large saute pan to coat, heat saute pan to VERY hot. Sear meat on all sides, hard dark sear. Set venison on rack inside oven safe pan and place in middle rack of oven. Cook to 140F. Meanwhile, keep searing pan hot, add mushrooms and onion and saute to caramelize. Deglaze with red wine and reduce to syrupy. Add about 1 cup of mushroom liquid. Simmer until it begins to reduce. Add herbs, minced garlic, and spices. Reduce heat to low, whisk in butter one cube at a time to combine, remove from heat. After meat has rested, slice ¼” pieces, arrange on serving platter. Spoon sauce over top, reserving some on the side.

b. Cut tenderloin into 1” medallions (or have us do it!) Follow instructions above, but change the sear to a quick hard sear on both sides of each medallion.
For serving, plate two medallions per person and spoon sauce over top.

Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!

Marinated, Wild Boar Rack

2010-12-15T14:56:00.000-05:00

Marinated Wild Boar Rack

3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned

5 ea. cloves garlic, crushed

2 ea. shallots, minced

1/2 cup chardonnay, oaky

1/2 c vegetable oil

2T honey

3T whole grain mustard

kosher salt

black pepper

Mix together garlic, shallots, honey, mustard, oil and chardonnay; add salt and pepper to taste. Place boar in tight fitting ziploc bag or very tight container. Pour marinade over and rub into meat to ensure it is evenly coated. Zip shut/seal, trying to press out as much air as possible. Refrigerate for 8 hours, up to 24. Heat oven to 325F.

Take meat out of refrigerator, allow excess marinade to drain off and meat to come to room temperature. Prepare roasting pan with rack. Place boar, bone up, on rack. Roast for 45 minutes or until internal temperature reaches 127F. Allow meat to rest for 15 minutes before cutting. Enjoy!

2010-10-04T14:34:00.000-04:00

Did you know that sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach. Sardines are good for cardiovascular health, memory, joints, skin and energy level. They are also one of the safest fish to eat.

Portuguese Sardine Recipe:

Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.

Preheat your grill, broiler or barbecue so that it's very hot.

Rinse the sardines under some water and then dry them with paper towels.

Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.

Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

Texas Chili

2010-10-04T14:27:00.000-04:00

Fall is finally here! What is better on a crisp fall day than watching football with good friends and eating a good bowl of chili. We found this to be a very tasty recipe.

Texas Chili

1 T vegetable or olive oil
2 medium yellow onions chopped
3 T chopped garlic
2-3 tsp chili powder
2 tsp paprika
1 tsp cumin
2 tsp oregano
1 pound ground beef
1 pound Italian sausage links, casings removed and crumbled
2 tsp kosher salt
2 cans crushed tomatoes with puree
1 can kidney beans, rinsed and drained
1 can barbecued baked beans

1. Heat the oil in a stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender.

2. Add the chili powder, paprika, cumin and oregano and stir until spices are well combined.

3. Add the ground beef, sausage and 1 teaspoon of salt. Increase heat to medium high and cook the meat, stirring frequently, until cooked through.

4. Stir in the remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.

Simple is good!

2010-08-10T19:58:00.003-04:00

Have you ever wanted to make the best BLT ever? Well now’s your chance…take a look at this picture……..this is one good BLT!!! Toasted sourdough bread, applewood smoked bacon, a slice of a local Brandywine tomato and some local field greens. Yes, all available at the Organic Butcher of McLean (maybe not the sourdough though). Don’t hesitate to stop by and pick up these ingredients to make a savory…yes savory BLT, the right way…..with tasty, wholesome ingredients. Mmmmmmh!! Come and get it!!

T-Bone Marinade

2010-07-26T20:00:00.000-04:00

This week on special we have our Porterhouse and T-bone steak. This marinade is delicious on both cuts. We also like to use it on chicken.

Ingredients:

6 garlic cloves
3T olive oil
2T fresh thyme
1/2 cup red wine
salt and pepper

Mix all of the ingredients together and pour over steak, making sure to coat both sides. Allow to marinade for at least 2 hours.

Enjoy!

Fourth of July Value Pack.....

2010-06-28T15:18:00.025-04:00

We hope you have a great Fourth of July weekend. We are now offering a summer grilling package that includes some of our most popular selections. For your convenience it is available fresh or frozen. This package is a great alternative to some of the larger packs (ie. 50lb pack and whole sides of beef) and could be perfect for a small get together or to pull out of the freezer on a day when you don't have time to go to the store. This will only be available for a limited time so come in and take advantage of this great value. Our Summertime Value Pack includes:

(2) 1 lb Hanger Steak

(2) 14-16 oz Ribeye Steaks

(2) 12-14 oz NY Strip Steaks

(4) 8 oz Pork Chops

(1) Slab of Pork Ribs

(4) 1 lb Packs of Ground Beef

Total cost: $125.00 ($36.00 Savings)

Feel free to give us a call at 703-790-8300 to order one, or stop by and we'll custom cut it for you.

Suggestions for Father's Day Menu.....

2010-06-16T17:15:00.002-04:00

Father's Day is right around the corner and if you are still trying to decide on your menu we have a few suggestions. You can not go wrong with our Kobe Wagyu Ribeye or marinated hanger steak, both of which are on special. Our t-bone is another great grilling steak, best with a little bit of sea salt and pepper, also on special. We could also put together a surf and turf package with fillets and our house crabcakes. You will find our crabcakes to be meaty with very little filler. We will have limited supply of wild boar rack and elk tenderloin, both of which are great options as well. If you are interested we suggest calling ahead. We will have a variety of fresh local organic produce to choose from for your side dish. If you are trying to decide on a gift, pick-up one of our cookbooks, a bottle of wine or better yet, a gift card.

Enjoy!

Father's Day Specials

2010-06-07T21:01:00.001-04:00

Father's Day is quickly approaching (June 20th to be exact) and we have two great specials for you to choose from. Our Kobe Wagyu Ribeye is succulent and well marbled. Since these steaks are so tender we recommend using a fast cooking method. Try topping them with a touch of truffle butter for an even richer flavor. Our marinaded hanger steak will be on special as well. It is seasoned with our house steak rub and then marinaded, making it extremely tender and flavorful. We have a wide array of vegetables this week including yellow zucchini (great on the grill), kale, tender young spinach, sugar snap peas, spring onions, and broccoli. All of our produce is fresh from local certified-organic farms.

How to cook pork ribs......

2010-05-23T13:14:00.003-04:00

With Memorial Day approaching this weekend it is time to come in and pick up some of Wendell's famous seasoned pork ribs. They are seasoned with the perfect blend of spices. We find that the best way to cook them is on the grill at a medium to medium-low temperature for about 1 1/2 to 2 hours. Make sure to cook them bone side down and baste them with apple cider or beer toward the end of the cooking time. There is no need to flip the ribs while cooking. Cooking them at a high temperature will dry them out and they won't fall off the bone. Another option is to cook them in the oven at a temperature of 275 degrees, uncovered, for about 3-4 hours. They are done when they have an internal temperature of about 165 degrees. Enjoy!

Savoring Sustainable Seafood

2010-05-17T21:44:00.003-04:00

We are thrilled to be supporting the Smithsonian's Savoring Sustainable Seafood Event on the weekend of June 11th. Our product will be featured at two stations, prepared by two top chefs. Details follow:

Former Top Chef Finalist, Chef Bryan Voltaggio, VOLT, will be preparing:
-Warm Smoked Sturgeon, Braised
-Bacon, English Pea, Ver Jus, Summer

Rob Weland, Executive Chef, Poste Moderne Brasseries will be preparing:
-Berkshire Pork Belly, Slow Cooked Hen Egg, local Asparagus

Smithsonian’s Sustainable Seafood Culinary Weekend
The Smithsonian’s National Museum of Natural History and The Smithsonian Associates present a culinary weekend focusing on sustainable seafood Friday, June 11, through Saturday, June 12. The weekend will feature three events: an evening reception with tastings of seafood specialties prepared by more than 30 acclaimed chefs, a VIP reception with seafood dishes prepared by a select group of local chefs, a sustainability panel discussion with industry experts, preceded by a sustainable seafood breakfast buffet.

For tickets and additional information, contact The Smithsonian Associates at (202) 633-3030 or visit http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx and use the code 182935 to receive the members’ price $90 - a discount of $35 from the non-member price - for the reception.

Hope to see you there!

The Organic Butcher
703-790-8300

Recipe of the Week

2010-05-17T21:43:00.003-04:00

Shrimp Marinade

For : 1 lb shrimp

Mix:

1 cup white wine

2 T white wine vinegar

1/2 cup Olive Oil

3 bay leaves

sprinkle basil

4 cloves diced garlic

After marinading shrimp add juice of one lemon right before grilling.

Enjoy!!

The Organic Butcher

Mother's Day specials and more...

2010-05-04T20:52:00.001-04:00

In honor of Mother's Day we have plenty of great specials this week. We have an oven-ready garlic and rosemary stuffed pork loin that is amazing. Our Flank Steak and Ribeyes will be on special as well. Whip up a salad with our fresh local spinach or grill up some of our local organic asparagus for a tasty side dish.

Recipe of the Week:

Stuffed Flank Steak

What Can I Bring/A Cookbook by the Junior League of Northern Virginia
(Available at the Organic Butcher for $17.99)

2 pounds flank steak
1/4 tsp paprika
1 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp ground ginger
1 tsp Worcestershire sauce
1/4 cup butter
2 chopped onion
1 cup bread crumbs
1/4 tsp salt
2 T chopped parsley
3 T chopped celery
1 large egg, lightly beaten
Vegetable oil
2 T all-purpose flour
1 cup water or stock
1 cup red wine

Combine paprika and next 5 ingredients. Coat steak with dry mixture.
Melt butter in a skillet over medium heat; add onion and saute until tender. Add the breadcrumbs and next 4 ingredients to onion, stirring well. Spread mixture over steak; roll loosely and tie with string.
Sear steak on all sides in hot oil in a skillet. Transfer to a baking dish, reserving oil in skillet.
Add flour, 1 cup water or broth, and wine to oil in skillet, stirring until smooth. Pour mixture over steak.
Bake steak, covered at 325 for 1 1/2 hours.

Enjoy!

"Dinner of the Week".......

2010-04-26T21:17:00.002-04:00

This week we will be offering a "dinner of the week" special. It includes either Salmon or Hanger Steak with a bag of spinach, rice pilaf and a bottle of wine. We will take 15% of the total of your purchase. We also have two great recipes that customers have shared with us and are absolutely delicious.

Salmon with Dijon Mustard:

Dijon mustard
Salt
pepper
garlic
rosemary
olive oil

Coat salmon with olive oil
Spread a thin layer of Dijon mustard on the top
Sprinkle with black pepper, garlic and fresh rosemary

Cook at 350 for 15-20 minutes (depending on the size of fillet)

Turn up the heat to 450 for the last few minutes

Hanger Steak with Shallots:

2T olive oil
1/4 cup red wine
2T butter
2T parsley
4 medium shallots

Season steaks with salt and pepper to taste

Heat oil in a heavy skillet on high
Place steaks in skillet and cook about 6 minutes (3 minutes a side) for medium rare. Flip steaks when they are browned.

Take steaks off and let cool on a plate, cover loosely with foil.

Reduce heat to medium and melt 1T butter , add shallots and cook until soft.
Add wine and bring to a boil, let cool and add parsley and remaining butter.
Pour over steaks and serve.

New products this week: Ramps and Black Garlic

If you have not tried a Ramp come in and pick some up. They are similar to a leek and have an oniony-garlic flavor. They will work in the recipe above instead of shallots. Take it up a notch and throw in some Black Garlic.

Black garlic is an exciting new product. It has a sweet savory flavor and almost melts in your mouth. It is loaded with twice as many antioxidants as raw garlic and contains a natural cancer preventing compound.

Enjoy!

Grass-Fed Lamb Chops....

2010-04-19T14:58:00.015-04:00

One of our featured items on special this week are our Virginia raised, grass-fed lamb loin chops. They are extremely tender with a wonderful mild flavor. Along with tasting great they also offer many nutritional benefits that grain fed lamb does not. For a quick and easy dinner we love to throw these chops on the grill after seasoning them with kosher salt and pepper. If you want to get more creative we have a great recipe that is always a hit with guests. The sauce is an amazing accompianment to the lamb loin chops. It is mint jelly jazzed up with a few other ingredients.

Recipe:

3 T mint jelly

1 T white wine vinegar

1T dijon mustard

1/4 cup chicken stock

2T olive oil

and of course Lamb chops

In a small bowl whisk together mint jelly, vinegar, mustard and chicken stock. Set aside while cooking the lamb.

Heat oil in a heavy-bottomed skillet over high heat. Season lamb chops with kosher salt and pepper. Add the chops and cook for 3-4 minutes on each side for medium rare. Put the chops on a platter and cover loosely with foil to let rest.

Remove the pan from the heat and discard the fat. Add the mint jelly mixture. Set over medium-high heat and cook stirring occasionally until slightly thickened. Approximately 2-4 minutes. Pour sauce over chops and serve.

Pick up some of our local fresh spinach and a bottle of wine to complete your meal. We recommend the Siete 7 which is an organic Garnacha/Tempranillo blend from Spain.

Now taking Easter orders....

2010-03-21T21:55:00.016-04:00

With Easter right around the corner it is time to place your special order. If you are looking for local lamb we have grass-fed Virginia raised lamb that has been getting great reviews. If a traditional lamb leg is on your Easter menu we can prepare it bone-in or boneless. As always we are happy to provide you with cooking tips. Other items to consider are frenched lamb rack, boneless lamb loin and lamb loin chops. Seder bones are also available for those that pre-order. The following is a list of some of our more popular Easter items:

LAMB LEG (BONE-IN) $9.99/LB
BONELESS LAMB LEG $10.99/LB
SEMI-BONELESS LAMB LEG $10.49/LB
FRENCHED LAMB RACK $23.99/LB
LAMB LOIN CHOPS $16.99/LB
BONELESS LAMB LOIN $22.99/LB
LAMB SHANK $6.99/LB
LAMB TENDERLOIN $24.99/LB
EASTER HAMS..CALL FOR TYPES AND PRICES.

We recommend to pre-order your Easter entree to ensure we'll have it available and ready to go when you arrive. 703-790-8300.

How to cook the perfect ribeye steak indoors...

2010-02-23T19:30:00.000-05:00

You can bet our number one selling special of the week will be our boneless ribeye steak. Therefore, we have included some cooking instructions. With less than optimal grilling conditions we have chosen to include an indoor cooking method. If you haven't done it already try this one out:

Ingredients:

1 boneless rib eye steak, 1 1/2-inch thick
Olive oil to coat
Kosher salt and ground black pepper

Directions:

Place 10 to 12-inch cast iron or ovenproof skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature before cooking.

When oven reaches temperature of 500 degrees remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan and let sit for 5 minutes.

WINTER 2010 FREEZER PACKAGE...

2010-01-11T07:16:00.006-05:00

Why not kick-off the New Year with our latest Organic Butcher freezer package? This is a sampling of some of our most popular winter products. Enjoy the discount of this smaller package listed below or add to it and create your own package. We have listed some suggestions below.

2-3 lb. Beef Pot Roast

(2) NY Strips or (2) Ribeyes (12-14 oz each)

(2) 6-8 oz Filet Mignon

2.5-3 lb. Boar Shoulder or (1) 1 lb. Venison Tenderloin

4 lb. Whole Chicken

1.5 lb. Boneless Skinless Chicken Breast

Total Cost: $119 (Regular cost: $140)

Add 2 lb. or more of Lamb Top Round for $9.99/lb. (reg. $11.99/lb.)

Add 2 lb. of ground beef, veal and pork for $5.99/lb. (reg. $7.99/lb.)

Add 2 lb. or berkshire pork chops for $11.99/lb. (reg. $13.99/lb.)

Add 2 lb of pork sausages for $7.99/lb (reg. $9.99/lb.)

Five Great Specials......

2009-12-01T16:15:00.013-05:00

We have five great specials that we will be offering through December 15th. Special #1: Berkshire pork chops. These chops are rich in color with the perfect amount of marbling to create one of the most tender and flavorful chops you'll ever try. Purchase as a rib roast or as single or double cut bone-in pork chop. Special #2: Tuscano Sausage. This is a combination of veal and pork mixed with roasted red peppers, feta and seasonings. This one is great alone or sliced-up a top a pasta dish. Special #3: Ginger Soy marinated Flank Steak: This leaner cut has great flavor especially when grilled or broiled with our ginger soy marinade. This marinade will produce a slightly sweet flavor with a bit of spice and will grill or broil to a crispy outside with a recommended rare to medium rare center. Special #4: Wild Boar Rack: Wait a minute...did you see that price?? $19.99/lb!! These frenched racks are extremely full flavored and lean and best when prepared over high heat. Racks are averaging 4lbs pounds each, although sizes can vary significantly (generally become larger in the winter months). Also we are happy to portion for those who don't need a whole rack. Special #5: Day-Boat U-12 Sea Scallops: These scallops are dry-packed because they are extremely fresh and don't need a preservative to prolong their shelf life. These tasty scallops are easy to prepare and sure to please.

These specials are good until December 15th when we release the new ones.

Pre-order your Thanksgiving Day Turkey!!

2009-10-20T15:21:00.007-04:00

With the holidays quickly approaching it's time to start thinking about organic turkeys. This year, as we've done for the last three years, we'll be offering organic turkeys in two different size ranges.

10-13 lb. Organic Turkeys..........$4.49/lb.
14-17 lb. Organic Turkeys...........$4.49/lb.

10-25 lb. All-Natural Turkeys....$3.49/lb
Bone-In Turkey Breast................$5.99/lb.
Boneless Turkey Breast...............$7.99/lb.
Turkey Leg Quarters....................$3.99/lb.

Get you pre-order in soon by calling us at the store at 703.790.8300. You may also email your order to mclean@theorganicbutcher.com.

New Value Pack for the Fall Season...

2009-09-28T19:53:00.009-04:00

Since our previous summer value pack was such a hit we've created a new one for the fall season. This package is a great value with a selection of our most popular meats. If you haven't tried our crab cakes yet they are delicious and meaty. Keep in mind this package is customizable if you'd like to sub items or just add to the order. This package offers a large variety of items and is as follows:

(2) 2lb packs of Hanger Steak
(2) 4-6 oz. Filet Mignon
(2) 1 lb packs of Ground Beef
(1) 3.5-4lb Whole Chicken
(2) 1lb packs of Boneless Chicken Breast
(2) Jumbo Crab Cakes
(2) Lobster Tails

Total Cost: $125.00 (Price without discount: $150)

Please feel free to give us a call or shoot us an email if you have any question or if you'd like to take advantage of this great Organic Butcher Fall Value Pack.

Phone: 703-790-8300

Limited Time Offer.....

2009-09-01T12:51:00.004-04:00

For the week of September 1st we'll be offering a bulk purchase special on all of our steaks. Buy five of any one type steak and receive a sixth one free. This is a great opportunity to stock your freezer or share some great steaks with your friends over Labor Day weekend. This special is good through this Sunday September 6th. We hope to see you soon!

Wine of the Week.....

2009-08-03T20:34:00.006-04:00

2006 Viridian Oregon Pinot Noir is a great and well priced Pinot that pairs well with a variety of foods. With notes of dark cherry, blueberry and vanilla it offers up a luscious mouthfeel and pairs beautifully with grilled wild salmon, rack of lamb, chicken, pork or sausages on the grill.
Bottle price: $15.99
Case price (10% discount): $173.00

Buy Your Own Wild King Salmon????

2009-07-15T11:49:00.009-04:00

With Wild King Salmon season eventually coming to an end, we are offering whole fish at a discounted price. Buy a whole 11-16 pound Wild King Salmon for $14.99 per pound and we'll fillet it, portion it to the size you request and cryovac it for the freezer. This way when the season ends you'll have a nice supply of line-caught salmon frozen just 24 hours out of the water. We will also be offering Alaskan Halibut and Sockeyes. Please feel free to call if you have any question.....703-790-8300.

Summertime Value Pack....

2009-05-26T17:55:00.009-04:00

We are now offering a summer grilling package that includes some of our most popular selections. For your convenience it is available fresh or frozen. This package is a great alternative to some of the larger packs (ie. 50lb pack and whole sides of beef) and could be perfect for a small get together or to pull out of the freezer on a day when it's too nice to get in the car and go to store. This package is available for a limited time with a potentially new one to follow. Our Summertime Value Pack includes:

(2) 1 lb Hanger Steak
(2) 14-16 oz Ribeye Steaks
(2) 12-14 oz NY Strip Steaks
(4) 8 oz Pork Chops
(2) Slabs of Pork Ribs
(4) 1 lb Packs of Ground Beef

Total cost: $125.00 ($36.00 Savings)

Feel free to give us a call at 703-790-8300 to order one, or stop by and we'll custom cut it for you.

Featured special of the week.....

2009-05-05T12:46:00.004-04:00

Fresh chorizo. While we get many request for different types of sausages we could not resist introducing this sausage on Cinco de Mayo. Made fresh in our store in small batches this sausage has a very distinguishable flavor. This weeks sausages will resemble more of a Mexican or Carribean style chorizo rather than a Spanish style. Serve these sausages sliced as an appetizer, add to a soup or stew, or spice up your breakfast with a chorizo and egg recipe.

What makes the Lamb Top Round unique?

2009-04-20T20:36:00.008-04:00

It's the most tender piece of the lamb leg. This small roast is approximately one and half to two pounds and is very tender with great flavor. You can roast it whole, butterfly it for the grill, or cut it against the grain into steaks. This is a versatile, sleeper cut, that is sure to please. Add flavor with our house marinade or use one of the following recipes.

Lamb Burgers!!

2009-04-14T11:25:00.005-04:00

Our featured special this week is our Organic Butcher lamb burgers. Freshly ground lamb with garlic, mint, feta and a few of our house spices. This burger is sure to be a hit for the lamb lovers. Cook to medium rare (3-5 minutes per side) and serve on your favorite bun or in a pita with yogurt sauce. Or if you'd like to create your own lamb burger we'd be happy to grind some lamb for you. For a list of recipe ideas click here.

Cooking for Easter?

2009-04-08T07:46:00.008-04:00

If you are looking to prepare the perfect Easter meal and are looking for recipe ideas and preparation tips then click here.

Berkshire Pork Chops Special......

2009-03-23T09:53:00.009-04:00

This week we are featuring our popular Berkshire pork. Our Berkshire pork is humanely raised on an all vegetarian diet, with no antibiotics or hormones. One taste and you'll see why this breed of pork is a favorite among our customers. It is the perfect combination of juiciness, flavor and tenderness. Otherwise known as the "black pig" the unparalleled taste of Berkshire pork is the perfect choice for everything from ham to chops.

The Organic Butcher Meatloaf....

2009-03-16T11:00:00.005-04:00

This week's featured item is the Organic Butcher's very own meatloaf. This mixture of beef, veal and pork with added spices is the perfect comfort food. Just like mom made it, this is sure to be a hit with the whole family. These are approximately 2lb each and come with an aluminum pan to cook in. Cook for 1 hour to 1 hour 20 minutes at 350 degrees and it's ready to eat.

Wild Boar Specials.......

2009-03-10T13:15:00.006-04:00

This week we've added a new product to our wild game offerings - wild boar strip. This lean, yet tasty cut will be on special along with our increasingly popular boneless wild boar shoulder. Our wild boar is truly wild and feeds off lush woodlands and pastures with a natural diet of grass, roots, nuts, fruits, acorns and grains. This is a tender meat with a rich and nutty flavor. The shoulder is great for a stew, ragout or to throw on the smoker. The loin can be cut into strip steaks for the grill or roasted whole. Either cuts a winner.

Featured special of the week.....

2009-03-03T14:01:00.008-05:00

"Dry" sea scallops are on special this week. Unlike wet sea scallops dry sea scallops have not been treated with a sodium solution which makes them appear plumper and gives them a longer shelf-life. We find these sweet and tender scallops to be best when simply seared quickly. They should only need a few minutes a side. The outside will be brown and crispy while the inside remains tender. Of course you could always whip up a quick sauce to pour over them after they are seared. Or for a few recipe ideas click here.

Save big on ribeyes...

2009-02-23T21:56:00.003-05:00

This week's special is a delicious organic boneless ribeye steak. If you buy two we will be offering the second one at half off. This is a terrific deal for these exceptional steaks. For those who are in the mood for a little kick we will also be selling these steaks marinated in a spicy chipotle sauce.

Stew Beef Special

2009-02-16T21:31:00.012-05:00

Now that winter weather has returned, it's time to get the crock-pot out and take advantage of our stew beef special. Dry-aged for 30 days this Whitewood Farm beef is gushing with flavor. Throw in some carrots, onions, salt, pepper and your favorite seasonings. Cover with beef stock and let the slow cooking begin. Click here for a list of recipes.

Free Sausage???

2009-02-14T08:22:00.002-05:00

That's right! We have a few new sausages that we think are great and are excited about selling. First we want to get your feedback. So come in this weekend and pick-up one of each. We have a lamb sausage, fresh kielbasa and a limited quantity of boudin rouge sausage. There's only one requirement, that is we want your feedback via email or a phone call. Come see us!

Valentine's Day Special...

2009-02-09T13:08:00.010-05:00

Looking to avoid crowded and high-priced restaurants this Valentine's Day? Then come by the Organic Butcher where we are featuring an easy to cook romantic dinner for two:

Two Maine Lobster Tails (5-6 oz each)
& Two Filet Mignons (4-6 oz each) for just $45.00.

Did the Surf and Turf last year and want to try something different? Try our frenched lamb racks at $20.99/lb. Or maybe you want to fire up the grill for some juicy ribeye steaks (heart-shaped available) at $19.99/lb. U-10 Dry Sea Scallops?? ...Pork Roast?? We're happy to help you find the perfect Valentine's Day meal- just give us a call or come in soon to place your order before the big day, Saturday, February 14th!

Local Dry-Aged Beef

2009-02-02T12:12:00.012-05:00

Interested in stocking your freezer with locally-raised Angus beef? This Whitewood farm beef has been dry aged for 21 days giving it exceptional taste and tenderness. We only have a limited amount available this month for freezer packs so get your orders in. Buying in bulk allows you to save a significant amount. Shoot us an e-mail and we will let you know about available options. Everything will be custom cut in a quantity ranging from 50 lbs to a whole side of beef (approx. 175 lbs of beef).

Super Bowl Weekend Specials...

2009-01-23T16:28:00.005-05:00

Celebrate all weekend long with great specials from the Organic Butcher! We will be featuring our New York Strips and Ribeye Steaks both at $13.99 per pound! Pre-orders are welcome as our supply is limited. Don't pass up this tremendous offer!

Our Customer Loyalty Program...

2009-01-23T14:16:00.011-05:00

Introducing The Organic Butcher Gold Card! With the the Gold Card you can earn points for your purchases and redeem them for rewards or store credit. Sign up online (see the link under our hours of operation) and pick up your card at our store. Once you have your card you can use it to track your points online. Just use the link on this page. We're so excited to get this program going that we're going to reward the first 50 customers who pick up their card with 15% off their next purchase!

Featured Product of the Week...

2009-01-19T10:35:00.012-05:00

The Matambre. This classic Argentinian dish is prepared at our store, and is ready for your oven, at 375 degrees, for 15-20 minutes/lb. The name, "mata" plus "hambre", means hunger killer, as it is often served as an appetizer in Argentina. These rolled and tied flank steaks are stuffed with vegetables, herbs, and hardboiled eggs. When sliced, the spiral of ingredients within make for a colorful presentation. This is an impressive dish with tons of flavor... the oven-ready Matambre will be available to you on Wednesday, January 21st, at $13.99/lb!

Open Monday.....

2009-01-16T15:28:00.001-05:00

Because of all the events and parties surrounding Tuesday's Inauguration we we be open on Monday, January 19th. Stop by and check out our Inauguration specials!!

Fresh for You Seafood...

2009-01-09T12:28:00.001-05:00

The Organic Butcher would like to introduce its Fresh for You Seafood online ordering system - a convenient, reliable way of getting the fresh seafood you need, when you need it. Using this new online ordering system, your seafood will be here the next day if you place your order by 6pm the night before.

Simply browse our Seafood Menu (to the right, below our Weekly Specials list ), keeping in mind that we can help you find items that are not on the list as well. Then, email or call in your special order (with quantity specifications) to us by 6pm, and you'll be able to pick it up the next day.

We'll continue to carry selections from this menu on a daily basis in our store, but if you want a guarantee that the seafood of your choice will be ready for pickup, then place an order tonight!

Featured Special of the Week:

2009-01-05T11:49:00.015-05:00

Beef shanks are on special this week, at $4.99/lb. If you've never tried them, they're a great slow-cooking cut, and the perfect alternative to the pricier veal osso buco. The shank is cut across the bone, in roughly 1-2" thick pieces, and the bone with its marrow is essential in adding flavor to the beef. These meaty cuts are also enhanced by the presence of connective tissue, which is ultimately dissolved into a flavorful sauce to finish the dish. We recommend this recipe as a traditional way to prepare this perfect winter comfort meal. Give this cut a try for its outstanding value and taste, and let us know what you think!

Stocking up for the winter?

2009-01-05T10:49:00.010-05:00

Next time you visit the Organic Butcher, be sure to check out our new frozen meat inventory. It's a great time to stock your freezer with meat and wild game at a 15-20% savings. You'll find a variety of quality products, from cuts of local beef to ground buffalo and turkey. Come on in, and check it out!

Holiday Pre-Orders...

2008-12-15T13:09:00.050-05:00

are picking up as the festivities draw near. If you are still deciding on your menu, we have posted a few popular items below. Please also see our "holiday menu" on the righthand side of this page for other ideas. Why not check one job off your list of things to do, and come in or call us with your special pre-orders today!

Prime Standing Rib Roast - $17.99/lb
We've listed this selection first, as it is always our most popular holiday roast. As a general rule of thumb, we recommend ordering about one bone for every two people you want to serve. See this link for help with preparing your rib roast.

Striploin Roast - $ 14.99
We are featuring the often overlooked Striploin Roast as our Holiday Special this year. If you prefer a leaner cut, this is a great option with a lot of value
We recommend ordering about 1/2 lb/person of this boneless roast. See this link for help with preparing your striploin roast.

Lamb Crown Roast - $26.99/lb
If lamb is your go-to meat over the holidays, and you're looking to make a great impression, then this is the selection for you. Love lamb, but want a simple presentation? We'll offer frenched lamb racks as well, at $24.99/lb. Plan to order about 3 bones per guest. See this link for help with preparing your lamb crown roast.

Berkshire Pork Crown Roast - $15.99/lb
The ever-popular Berkshire pork is available for you in a variety of presentatoins, including boneless loins and frenched racks ($13.99/lb). This particular breed of pork is exceptional in taste and quality- a guaranteed hit at your holiday dinner! We recommend ordering about 1-2 bones/person. See this link for help with preparing your Berkshire pork crown roast.

Featured Special of the Week:

2008-12-08T11:55:00.015-05:00

Loch Duart Salmon is on sale this week for $ 13.99/lb. Farm-riased, under sustainable and environmentally conscious conditions, Loch Duart Salmon is superior in taste and quality. See the following link for more information. Also, try these salmon recipes for one that suits your taste- one of our favorites is the "Salmon with Brown Mustard and Sugar Glaze".

In addition to the new weekly specials, we've also posted a few of our more popular holiday items. Please feel free to call us with any questions or to place your order over the phone.

Now dry-aged nearly 21 days...

2008-12-05T13:41:00.010-05:00

we are ready to break into beef from our most recent local farm relationship. This week we will begin offering beef from Whitewood Farm, located in The Plains, Virginia. Comprised of 1700 acres of rolling pastures, Whitewood raises their Angus/Chianina cattle according to natural guidelines, with no antibiotics or growth hormones. They pride themselves on their ability to cultivate genetically superior herds, which are known for their exceptional quality and taste. We are excited to bring this product into our store, and hope you'll come in to try it soon.

The cold weather has arrived and so have Short Ribs.....

2008-12-02T18:08:00.010-05:00

Short Ribs, upon popular demand, have landed on our specials list for the week. This is an increasingly popular cut that tops the list for flavor. English cut or flanken cut, slow cook them to perfection with any one of these recipes.

It's Not too Late...

2008-11-24T14:38:00.003-05:00

While turkey sales having been picking up over the last couple days, we expect to continue taking new orders through Tuesday - and possibly into Wednesday. Available sizes: 13-16 lbs.
Come on in, or feel free to call us to place your order. We hope to hear from you soon!

Turkey Update:

2008-11-21T13:01:00.005-05:00

Turkey Pre-Orders are going well, and we are coming close to selling out on smaller sizes. We still have plenty of 13-17 lb turkeys, so be sure to put your order in now!

Don't forget about our sides to make your holiday meal complete. We are offering Firehook Sage Stuffing, our House Turkey Dry Rub, Pecan-Brandy Cranberry Sauce, a variety of pies and cornbread from Firehook, and our own Bulk Sage Sausage. We have also revamped our produce section for the holiday, with plenty of local greens, sweet potatoes, and red potatoes.

Keep an eye on our blog, as we'll continue to post new specials as the holiday approaches. Need a good wine to pair with your meal? We can help with a special discount and holiday tastings next week- stay tuned!

One Last Chance...

2008-11-17T16:14:00.006-05:00

Just a reminder that the Great Falls Farmer's Market season is coming to an end. To close out a successful first year with them, we will be offering NY strips, ribeyes, filets, & more at a discount. Be sure to stop by and stock your freezer for the winter!

Gobble, gobble...

2008-11-17T13:55:00.028-05:00

Happy Holidays! Turkey Day is less than two weeks away, so please don't forget to stop in or call us with your Thanksgiving Day order. We are carrying the same Certified Organic Turkeys that have generated rave reviews over the past few years. At $4.49/lb, we can provide you with the size you need, ranging from 8-18 lbs. We recommend allotting 1.5 lbs in the overall weight for each person you want to serve. In addition to your main dishes, we will provide a variety of pies, cornbread, and pecan-brandy cranberry sauce, so don't forget to ask about the sides. Also, we've received a lot of questions about cooking times and temperatures, so we have included a helpful link to guide you through the process: cooking instructions. Happy Feasting!

If you haven't tried our meatloaf...

2008-11-17T12:00:00.003-05:00

Our oven-ready meatloaf is a guaranteed hit for your family and dinner party alike. Pop it in the oven at 375 degrees, for 45 minutes, and get ready to enjoy the delicious blend of our finest ground beef, veal, pork, homemade marinara sauce and herbs. The two pound loaf is plenty to serve 4-6 adults. Enjoy.

Farmer's market this Saturday

2008-11-11T13:41:00.007-05:00

Just a quick heads up, we got a great buy on rack of wild boar, so we're bringing a bunch on Saturday. They're great on the grill (rub 'em with a paste of rosemary, garlic, salt and pepper) and sear over high heat until the internal temp is 145-150 (for rare). And while at the farmer's market, if it were me, I'd pick up some fresh peas or brussel sprouts and saute or steam 'em, roast and puree a few sweet potatoes, and make a port/red wine reduction for a sauce. Or, depending on the price of chanterelles, grab a box of them as well, puree them with water or madeira, simmer until all the liquid is gone, then whisk them into the reduction at the last minute. To paraphrase Homer Simpson, mmmmmmmm-boar!

November 11th Weekly Special

2008-11-11T12:59:00.005-05:00

If you're in a fish mood this week, we have a really great price on Alaskan Black Cod. If you've never had it before, you've got to try it, the flavor and texture are amazing. Also, if you haven't ordered a turkey yet, the clock's ticking. We'll have some extra on hand, but to be safe, please get your order in by Friday. Learn more... recipes.

About The Organic Butcher of McLean

2008-11-10T12:58:00.003-05:00

Certified-organic and naturally-raised meats and poultry; prime beef, aged and non-aged. Beef comes from Virginia farms, including Canon Hill in Harrisonburg, Whitewood Farm in The Plains and Featherbed Angus Farm in Middleburg. Owner Don Roden.