Using Credit Cards … a Convenience at a Cost
We all love our rewards cards. Famous models advertise them on TV, and who doesn’t like getting a Visa gift card or cash back at the end of a year of purchasing? How do they do it, we wonder? Visa, MasterCard, Discover and American Express, along with the host of...
Passover and Easter Food Traditions
This April, we celebrate the religious seasons of Passover and Easter during the same week. In fact, the holidays often coincide with each other because both have days set by a lunar calendar (compared to our solar calendar) that recognizes full moons and...
A St. Patrick’s Classic: Corned Beef
Ah, St. Patrick’s Day. It’s a day celebrated by wearing green and pinching those who aren’t. It’s also known as the celebration of Irish culture and St. Patrick himself. Of course, a celebration brings great food. Nothing screams St. Patrick’s Day quite like corned...
What’s the Beef on Beef and Pork this Year?
We thank the many of you that took advantage of our Anniversary Sale and more recently our “Big Mistake” whole beef tenderloin sale. Meat bargains are few and far between these days, so it’s always wise to shop our sales and deals when you can! Many of you asked about...
Joe’s Ultimate Meat Guide – Freezing and Thawing Edition
We’ve been freezing and thawing meats from the day we got our very own place. Back then, I used to call a parent or family member with a long list of questions: How do you prepare meats for freezing? Do different meats require different freezing/thawing prep?...
The History of Tri Tips at Joe’s: A California Story with an Indiana Twist
Tri-tips are the triangular pieces of beef cut from the bottom sirloin. In the Midwest, this cut is primarily created for stew meat or ground into a ground sirloin. In 2006, roughly three weeks after the opening of our brand-new business, a customer—we’ll call him Mr....
A Memorable Thanksgiving
Our marketing team asked me to write a blog about a memorable Thanksgiving. I thought back on the many meals at our very large (40+ brothers, sisters, their husbands, wives and children) Thanksgiving gatherings and how special each and every one of them was, but my...
A Scary Halloween Story with a Thanksgiving Twist!
(Warning: vivid and true animal fatalities, don’t read if you get spooked too easily!) As many of you may know, we raise our Joe’s Farm Fresh Turkeys in St. Marys, Ohio with our good farming friends, Ted Kuck and his son, Karl Kuck. It’s a wonderful arrangement, as...
An Indiana Classic: Hoosier Breaded Tenderloin
Ah, the famous Hoosier Breaded Tenderloin. It seems like every local restaurant has its own version. The Hoosier Breaded Tenderloin recipe is almost always coated with a seasoned breading and is deep fried. However, it can also be marinated and grilled, sans breading!...
Meet Chef William, “Billy,” McCallion
Billy is best known by customers for his striking white beard and wonderfully recognizable New York accent. But, we know him by his top-notch, “cut no corners” attitude he has when it comes to preparing food and we want you to know him this way too. We want to share...