Skip to main content

Author: Don

Dale’s Reverse-Sear Prime Rib

Written by Don on . Posted in How To Cook That.

At Hagberg’s we love the reverse-searing method of preparing our meats. And we’re excited to share this Prime Rib reverse-searing recipe from our customer, Dale Case. Thanks for sharing, Dale. It looks delicious!

Here is Dale’s method in his own words.

I followed Chef Jean Pierre’s instructions, but I hedged my bet by using the Meater Bluetooth thermometer to measure the temperature of this cook. Our prime rib was a five-bone roast weighing 11 pounds. This was to be served to nine people at Christmas dinner. I felt considerable pressure to not screw this up.

The prime rib was salted and peppered the night before and placed in the refrigerator. Early Christmas Eve, the roast was taken from the refrigerator and allowed to come to room temperature.

The oven was set to 250° F. The prime rib was oiled with avocado oil and seasoned with Herbs de Provence. The Meater thermometer was inserted into the thickest part of the roast and set at 120° F. I intended to pull the roast at 116-117° F. Chef Jean Pierre says to allow 25-30 minutes per pound of prime rib. At about 3-1/2 hours of cooking time, the internal temperature had reached 117° F, and the roast was removed from the oven, set on the counter, loosely covered with foil, and allowed to rest for one hour.

The oven was set to 500° F, and the roast was slathered with butter. Chef Jean Pierre said to place the buttered roast in the very hot oven for 15 minutes. I pulled it out after about 12 minutes because of the smoke generated by the butter.

The internal temperature had reached 129° F and the meat was a beautiful medium rare in the middle. The outer ends were done a little more for those who preferred their meat cooked more to medium doneness.

This meat had already rested and could be sliced immediately. The main benefit of the reverse sear method is that there is a flavorful crust surrounding the pink interior without any “gray” boundary layer. The long rest meant that the internal juices of the prime rib stayed within the roast and did not end up in the pan or on the plate.

The photo shown at the top of this article shows the prime rib after resting and ready to carve!

The video for this technique can be found at Chef Jean Pierre’s YouTube channel:
https://youtu.be/_cgtAw21MM4?si=wf4nepLjQJnWW6iq

   

Our 12 Meats Of The Holidays.

Written by Don on . Posted in Blog.

From formal dinners to casual parties, it’s the season for getting together with friends and families, and the centerpiece of any holiday celebration is meat, of course. We have a meat case full of delicious options, but we encourage you to call and order your meats in advance! Choosing the right meat can be overwhelming, so we thought we’d put together a few traditional and not-so-traditional items you’ll find at Hagberg’s. So, in no particular order, here are our 12 meats of the Holidays.

1. Beef Tenderloin
Tender and juicy, roasted beef tenderloin is a popular cut of beef for holiday dinner tables. It’s a more expensive cut often reserved for special occasions. But don’t skimp. Plan on at least 8 ounces per person. A 3-pound beef tenderloin should be about the right size for six people.

2. Prime Rib
Right up there with turkey and ham, prime rib is a favorite cut for adorning holiday dinner tables. It has a large “eye” of meat in the center, which is juicy, tender, and marbled with delicious fat.

3. Ham
The Christmas ham is a quintessential centerpiece of many holiday feasts. It’s a breeze to prepare and it’s always sure to please for any size gathering.

4. Porketta Roast
Fill your kitchen with the warm aromas of this Iron Range tradition. Hagberg’s Porketta Boneless Pork Loin Roast is expertly flavored with fennel, paprika, and garlic.

5. Rump Roast
Sometimes called a “Holiday” roast, this beef is packed with flavor.
Go traditional, or try it with a little dry rub. A 3-pounder only takes about an hour at 300°F to cook for medium or medium-rare.

6. Pork Tenderloin
Our Boneless Pork Tenderloin naturally contains more flavor without added water or ingredients. It’s easy to prepare: sear the sides in a skillet, then bake at 400°F for 20-25 minutes. Cooking time may vary, so use a meat thermometer. Remove it from the oven when it reaches 145°F.

7. Pork Loin Roast
A pork loin roast is wide and thick, with a sizable (yet very tender) fat cap running along the top, unlike a narrower pork tenderloin with much less fat. Roast our boneless pork loin roast fat side up (to keep those savory juices flowing) at about 20-25 minutes per pound at 350 °F. Remember, this isn’t chicken, so a little pink is okay.

8. Shredded Beef and Pork
A fast and easy party favorite, our shredded beef and pork are ideal for simple, festive sandwiches at casual holiday get-togethers. Plan on about one pound per 3-4 people. And be sure to check out our sauce selection.

9. Polish Sausage
“Polish” for sausage, our traditional version of this world-famous Kielbasa, is secretly spiced and expertly smoked just as it has been for generations.

10. Meat ‘n’ Cheese Chunks
We like to call it “meat candy.” No holiday party is complete without a bowl of smokey meat sticks, jerky bits, and chunks of cheese in various flavors. Ask for Hagberg’s meat and cheese chunks at our deli.

11. Pie
Yeah, we know; why is pie on a holiday meat list? No holiday feast is complete without a sweet treat, regardless of the meat you decide to serve. We always have a nice selection of pies in the cooler next to the deli.

12. Bacon
We know, we know. Bacon isn’t “traditional” holiday meat. But face it, bacon makes every day more festive. At Hagberg’s, we have a large section of the meat case dedicated to various smoky bacon flavors. Whether using it as a wrap to create delectable hors d’oeuvres, adding bits to your green beans and salads, or just serving it up as a savory side, Hagberg’s freshly sliced-to-order bacon will become your new holiday tradition!

Want more ideas? We have a meat case full of tasty options!

How To Cook A Hagberg’s Bacon

Written by Don on . Posted in How To Cook That.

If you’re a Hagberg’s bacon connoisseur, you probably have your favorite flavors and your favorite way of cooking it, too. But we get a lot of early adopters who need a little instruction on how to get the flavorful best from Hagberg’s bacon.

Here are a few tips on how to get the most from these strips.

First, pick the thick.

Are you a thin and crispy type of person, or do you like your bacon with a bit of heft? You can’t go wrong either way, it’s really a matter of personal taste. Not sure? Ask us to give you a range of thicknesses and test ‘em out at home. Do you have a variety of bacon preferences in your home? No problem, we can trim your order in various thicknesses.

Okay, now it’s fry time.

Our bacon needs no special prep. With a controlled heat source and the proper pan, you’re ready to go. Old-school stove-top pan frying in a good cast iron skillet is one way to go, but it can be a very messy procedure. Plus, you can only fit so much bacon in a frying pan, and we all know there is never enough bacon.

We strongly recommend this method for consistency, safety, and much easier clean-up. It’s simple and fast, and once you have your appropriate cooking times down for the bacon thickness, it’ll always be prepared the way you like it best.

It’s important to note that your cooking times will vary depending on the thickness of the bacon and your preference for crispiness. Use this as a starting point and adjust the time as needed.

Start with a raised-edge cookie sheet/pan. The size isn’t important but the larger the pan, the more bacon you can fit! The raised edge is important, though. It’ll hold in the grease and keep the clean-up to a minimum. It’s not necessary, but you may even want to line the pan with parchment paper to make cleanup even easier. 

Cook in your oven preheated to 325° F for 20-25 minutes. Again, the time may vary depending on your preferences. Remove and set on paper towels or on a cookie rack with paper towels underneath to absorb/drain any excess grease.

How To Cook A Hagberg’s Chuck Roast

Written by Don on . Posted in How To Cook That.

A beef chuck roast is a cut from the exercised shoulder area of the cow. A beef chuck roast is a beautiful cut of meat with superb marbling but take care when cooking because it can be tough if not done correctly. Low and slow is the way to go. Slow cooking in relatively low heat nicely breaks down the inherent connective tissues, resulting in a tender, juicy, and delicious experience.

At Hagberg’s we cut our beef chuck roasts to about 3-4 pounds. Naturally, you can request a different size cut, but we think this is an ideal size for easy, consistent preparation.

The ideal vessel for preparing your roast is a roaster with a good-fitting lid. We like enameled cast iron, but any good roaster should do the trick. The beef chuck roast should fit nicely inside the roaster, a couple of inches from the sides. The roast should not touch the sides.

Preheat your oven to 325° F.

While your oven is warming up, rub a little Lawry’s Seasoning Salt on all sides of the roast. Add a little oil to the bottom of the roaster and heat it on your stovetop. Then, gently set your roast on the heated oil and flip it until all of the outside gets a nice brown color. This step can get a little smoky, but it also starts the delicious aromas permeating the house.

Smear a very thin coating of tomato paste on the roast and set it in the middle of the bottom of the roaster. Then, add equal amounts of beef stock. The total amount of liquid will vary depending on the size of the roaster and roast. Fill so that the entire bottom of the roast rests in about a half-inch of the beefy bath.

Place the covered roaster into your preheated oven and cook for about one hour per pound. If you’re adding veggies, drop them on and around the roast for the last hour of cooking.

At the end of the cooking time, the roast should set covered for about 10 minutes before serving.

Now, if this is your first roast rodeo or you’re not confident about your oven temps, you have to check to ensure your roast is thoroughly cooked. But don’t wait too long. While an underdone roast can be tough, an overdone roast can be dry. You can always cook an underdone roast a little longer to finish it off, but there’s no going back from overdone. Use a meat thermometer to ensure the meat is up to temp and do the fork test. A perfectly done roast will pull apart easily with a fork.  

Hagberg’s Phil’s Bombs

Written by Don on . Posted in Blog.

Inspired by the legendary bass player, Phil Lesh, these bombs will strike a massive chord and get your taste buds thumping. Phil’s Bombs are jumbo mushrooms stuffed with Hagberg’s own Chorizo Verde blend, smoked cheddar, and finished with a dusting of paprika.

How to cook a Hagberg’s Phil’s Bombs.

Just grease up a baking sheet to keep ‘em from sticking and pop them into your preheated oven at 375° F. After 18 minutes, they’re ready for serving.

Continue reading

Five Fast Turkey Tips For A Perfect Thanksgiving Feast.

Written by Don on . Posted in How To Cook That.

Turkey Tip 1: Size matters.

A general rule of thumb is to plan on about one to one-and-a-half pounds per person. You may even want to go up to two pounds per person for smaller gatherings. If that seems like a lot, remember that bones and other parts factor into the weight that doesn’t get eaten. Plus, you don’t want to skimp on leftovers! Our fresh turkeys are available in two-pound increments from 10 to 24 pounds.

Turkey Tip 2: Let it rest.

Remove the neck and bag of giblets from the body cavity of the fully thawed turkey and pat it dry with paper towels. Then, let it rest on the counter for 30-50 minutes before roasting. Allowing the bird to gradually get to room temperature (or close to it) will help the turkey to cook more evenly.

Turkey Tip 3: Don’t stuff it.

We know it may not be precisely how Grandma used to make it, but at Hagberg’s we strongly recommend preparing your stuffing outside of the bird. This helps ensure the turkey and stuffing are cooked evenly and at a proper and safe temperature.

Turkey Tip 4: Trust your meat thermometer.

Plan on about 15-20 minutes per pound at 325°F. Remember, oven temps and times will vary, and you’ll likely be sharing that oven with other holiday eats. The turkey breast should reach 165° F and the thighs 170° F. Invest in a good meat thermometer to check the internal temperatures. Watch the temperatures and pull when reached to ensure a juicy, flavorful turkey.

Turkey Tip 5: DO NOT DISTURB!

This is the tough one. When your turkey has finished cooking to the recommended temperature, remove it from the oven, tent a piece of tin foil over it, and let it rest on the counter for 30-40 minutes. It’s been filling the air with delicious aromas all day, and you’ll be tempted to dig in, but trust us. Resting allows the natural juices released during cooking to be absorbed back into the meat.

Already Thinking Of Your Thanksgiving Turkey? Read This First.

Written by Don on . Posted in Blog.

Yes, it’s time! If you have a holiday celebration in your future (and we know you do), it’s time to get your fresh turkey on our list. Stop by our meat case or call 651-777-2888 to place your holiday meat orders.

Fresh AND Local Is Better

Don’t chance the biggest meal of the year on a typical frozen grocery store bird. Our turkeys are fresh and local from the family-owned and operated Ferndale Market located in Cannon Falls, Minnesota. And that really matters. Ferndale Market is a third-generation turkey farm committed to raising free-range, antibiotic-free, and naturally processed turkeys.

The turkeys grow naturally, without the use of antibiotics or artificial growth hormones. During temperate months, they’re rotated on fresh pastures with access to clean air and fresh grass. There is no substitute for the excellent care Ferndale Market takes in creating an environment that maximizes turkey health without medications.

Plus, fresh turkeys taste better! They tend to hold their moisture much better than frozen turkeys, bringing out a meaty texture and resulting in a juicier, more flavorful flavor.

How Much Bird Do You Need?

This is a tough one because we know there are turkey lovers out there who can tip the scale. However, a general rule of thumb is to plan on about one to one-and-a-half pounds per person. You may even want to go up to two pounds per person for smaller gatherings. If that seems like a lot, remember that while there’s a lot of meat on dem bones, there are still bones and other parts that don’t get eaten. More importantly, you don’t want to skimp on leftovers! In short, for four to six people, a 12–14-pound turkey is a good range.

Our fresh turkeys are available in two-pound increments from 10 to 24 pounds. Let us know the range and, more specifically, which end of the range you prefer, and we’ll do our best to get as close as possible.

How Long Do You Cook A Fresh Turkey?

Fresh turkeys tend to cook a bit faster than their previously frozen and thawed counterparts. A rule of thumb is about 15-20 minutes per pound at 325°F. HOWEVER, oven temps and times will vary. Plus, you’ll likely share that oven heat with other holiday eats. Use a meat thermometer before the estimated cooking time ends to avoid overcooking. Place the thermometer in the breast. The turkey is done at an internal temperature of 165°F

Then, rest the turkey under a tin foil blanket for about a half hour. Resting after removing from the heat allows the natural juices released during cooking to be reabsorbed into the meat.

We Can Customize Your Cut.

At Hagberg’s, you get more than a great Minnesota bird. For a nominal custom-cut fee, we can prep your turkey to your tastes, including deboning, parting out, and spatchcock. By the way, Spatchcock is what us meat cutters call “butterflying.” This increases the surface area of the bird, allowing it to cook more evenly and in less time. This helps the dark meat cook as quickly as the white, resulting in juicy turkey in about half the time

Inquire at the meat counter for custom prep charges. Please note that we don’t offer a pre-stuffing option, as this should only be done immediately before cooking.

How To Cook A Daisy Pork Shoulder In The Big Green Egg

Written by Don on . Posted in How To Cook That.

A Hagberg’s Daisy pork shoulder is a popular pork cut because of its highly flavorful and tender meat when slow-cooked. Also called the “Coppa cut” or the “Money cut,” it features the very best parts of the pork shoulder. For preparing at home, Hagberg’s Daisy pork shoulder is also more manageable in size than a whole shoulder or Boston Butt. However, the Daisy is one of those Hagberg’s items you might not find ready to grab and go in the meat case, so call ahead, and we’ll get one ready for you to pick up.

The Daisy pork shoulder is ideal for savory and tender meals, from hearty stews to delicious roasts. For this recipe, we shredded the pork for sandwiches. And it did not disappoint! This recipe is specific to the Big Green Egg, but it can be adapted to a charcoal grill or smoker.

Ingredients:

3- to 4-lb Daisy pork shoulder

Yellow mustard

Spice Rub:

  • 1 Tbsp plus ½ tsp. sweet paprika
  • 1-½ tsp. chili powder
  • 1-¾ tsp. ground cumin
  • 1-½ tsp. brown sugar (dark)
  • 1-½ tsp kosher salt (or ¾ tsp table salt)
  • ¾ tsp. dried oregano
  • ¾-tsp. ground black pepper
  • 1 tsp ground white pepper
  • ½ tsp cayenne pepper

Spritz:

  • Apple cider vinegar
  • Apple juice
  • Worcestershire sauce
  • Hot sauce

Cooking Instructions:

Prep and Preheat:

  • Rub the Daisy with yellow mustard and sprinkle on the spice rub over the entire surface of the meat. Save leftover spice rub to use later
  • Let the meat sit at room temperature while your Big Green Egg preheats to 250°F. Use 2-3 apple wood chunks mixed with the lump charcoal to achieve a smokey flavor.

Cook and Check:

  • Once your Big Green Egg is at temperature and the smoke is light grey in color, place your Daisy inside, fat side down. Close the Egg and let the Daisy sit in the smoke bath for 3 hours before checking.
  • In the meantime, make your spritz using a mix of 50/50 apple juice/apple cider vinegar and a few dashes of hot sauce and Worcestershire sauce.
  • At the 3-hour mark, open the Big Green Egg and check your Daisy using a meat thermometer. If you see dry patches, spritz with the mix you made. Do this every 30 minutes until the internal temperature of the meat reaches 165°F and the bark is set.
  • When you hit 165°F internally, and the bark looks good, take the Daisy out of the Big Green Egg. The total cook time for this step is usually about 5-6 hours, but it will vary given the variables involved.

Final steps:

  • Remove the Daisy from the Egg and double-wrap it in aluminum foil.
  • Place the wrapped Daisy back into the Big Green Egg and bump the temperature to 275°F.
  • Let this cook until the internal temperature of the meat is 204°F and the meat is tender when inserting the thermometer probe.
  • At temperature, remove the Daisy from the Egg and crack the foil to let the steam and heat out. Then wrap it back up tightly in foil after 15 minutes and place it into a closed cooler for an hour or two to rest to allow the juices to slowly reabsorb back throughout the meat.

Then remove, unwrap, shred, and enjoy!

 

Porketta Sandwich At Hagberg’s Country Market

Written by Don on . Posted in Blog.

See the article in the StarTribune “Dining Diaries.”

“I feel like we’re in Eveleth,” my mom giddily exclaimed.

We were actually at Hagberg’s Country Market in Lake Elmo. A grocery store with an expansive meat market and lunch counter, it reminded her of our favorite Iron Range IGA (a local, familyowned grocery chain). Cases are filled with premium cuts of meat, slabs of bacon sliced to order and a global array of sausage styles.

Off to the side is a sandwich counter where we found another taste of home in the porketta sandwich ($7.99). Up north, we’re accustomed to every well-appointed local grocer stocking different kinds of porketta. The kind of pork can vary: shoulder, loin, Boston butt, but it’s always boneless, usually held together by netting and slathered with dried Italian seasonings. At Hagberg’s, they go with a low and slow braised meat that falls into submission: a juicy, highly flavorful mix that’s redolent of fennel seed, oregano, basil and black pepper. It’s piled onto a fresh bun sturdy enough to hold up to all those luscious juices, but soft enough to melt into the meat with each bite. Balancing this beauty of a sandwich is the horeseradish-spiked cream sauce that bites just enough to keep things interesting.

If heaven were a small town with copper-colored mud caked on truck wheels and hockey as a way of life, this is what it would taste like.

Joy Summers

 See the whole article.

How To Smoke Pork Baby Back Ribs On An Outdoor Grill

Written by Don on . Posted in How To Cook That.

Thanks to Todd K. for sharing this simple and delicious method for preparing baby back ribs on an outdoor grill. Do you have a favorite recipe or cooking tips to share? We’d love to hear them. Click here to submit your recipe.

Baby back ribs, sometimes called pork loin ribs, are called “baby back” because they are shorter than the larger spare ribs. Baby back ribs are also a bit leaner than spare ribs, making them a little faster to cook. Tender and delicious, each rack of baby back ribs has a dozen three- to six-inch long ribs (give or take) – about enough for two people to enjoy. Todd’s low and slow, indirect heat method for preparing these popular pork ribs is great for summertime (or anytime) smoking, especially when served with classic sides like baked beans, potato salad, and slaw. Todd prefers the no-sauce method, using only his homemade spice dry rub. But he succumbs to the sauce enthusiasts by serving some on the side.

Baby Back Ribs Recipe Ingredients:

Two racks of baby back (pork loin back) ribs

Brine:
1 cup kosher salt (or ½ cup table salt)
1/2 cup sugar

Spice Rub:
1-1/3 Tbsp (1 Tbsp + 1 tsp) sweet paprika
1-1/2 tsp chili powder
1-3/4 tsp ground cumin
1-1/2 tsp brown sugar (dark)
1-1/2 tsp kosher salt (or ¾ tsp table salt)
3/4 tsp dried oregano
3/4 tsp ground black pepper
1 tsp ground white pepper
1/2 tsp cayenne pepper

Applewood chips

Baby Back Ribs Cooking Instructions

Dissolve salt and sugar in 4 quarts of cold water to create a simple brine. Submerge ribs in the brine and refrigerate for 1 hour until fully seasoned. Please note that more than an hour in the brine can make the meat too salty and soft. Remove the ribs from the brine and thoroughly pat dry with paper towels. Rub each side of the ribs with 1 Tbsp of the spice rub and let them rest at room temperature for 30 minutes.

Gas grill method:
Use wood chips soaked in water for 30 minutes. Todd prefers applewood chips’ sweet, smoked flavor for his pork recipes. Drain and place in a disposable aluminum pan (See picture). Place the pan of chips over the burner, which will remain on during indirect cooking. Turn all burners on to high heat, close the lid, and heat the grill until the chips smoke heavily. This should take about 20 minutes. (If chips ignite, extinguish flames with water from a squirt bottle.) Clean the grate with a wire brush and turn off all burners except the one with wood chips. Arrange ribs on the cooler side of the grill and cover. Grill temperatures should register about 275°F.

Cook for 4 hours, until meat easily pulls away from the bone, flipping racks and switching positions about every 30 minutes. Use an instant-read thermometer to ensure the ribs are at 165°F or slightly higher.

Charcoal grill method:
This method is very similar to the gas grill method but with the following differences: Soak the wood chips for a full hour before draining and sprinkle them directly onto the hottest of the coals. Flip and switch positions of the meat on the grill about every 30 minutes. Since charcoal is a bit harder to manage temperatures, you should check doneness after 2-1/2 hours again, using an instant-read thermometer to ensure the ribs are at 165°F or a little higher.

Todd tip: Using a rib rack allows you to arrange your ribs vertically in your grill and helps to ensure the ribs cook more evenly. The vertical positioning of the ribs puts less meat in direct contact with the heat and encourages more even cooking.

Transfer ribs to a cutting board, cut between bones to separate, and serve with your favorite sides.

Five Quick Basic Steps for No-Hassle Grilling.

Written by Don on . Posted in Blog.

If our meat case is your version of meat nirvana (and if you’re reading this, it probably is), you likely love to grill. What meat lover doesn’t? It’s one of the easiest ways to prepare a good cut of beef or a freshly ground burger. It makes clean-up easy and adds an authentic smokey flavor to your preferred protein – beef, chicken, or pork. Here are five basic tips to get you grilling in the right direction.

Step 1: Rest and prep.
Don’t get too fired up to toss your meat on the grill. The best result starts and ends with a bit of rest. Remove your meat from the refrigerator and let it rest under a loose foil blanket for half an hour to bring it to room temperature, which helps it cook more evenly. Season to taste. A good sprinkle of kosher salt and a dash of pepper is usually all you need.

Step 2: Fire up the grill.
Start with a clean grill grate. Don’t let residue from previous grilling sessions influence the flavor of your meat. Going old-school with charcoal? Use the right amount of charcoal to achieve the right level of heat. For gas grills, start with medium heat. Let the grill get to temperature before adding the meat. No cut of meat likes a cold grate.

Step 3: Get grilling.
Don’t set it and forget it! Grill temps can vary. It’s essential to keep a close eye on your meat to ensure it cooks evenly and doesn’t burn. But don’t flip your meat too often. Let it cook undisturbed for a few minutes to develop a nice sear and grill marks. Flipping too often can prevent proper caramelization and result in less flavorful meat. However, if your grill has hot spots, move your food around to ensure even cooking.

Keep the lid closed as much as possible to contain the heat and smoke, which adds flavor and helps it cook more evenly.

If you plan on basting or brushing with sauce, go for it, but don’t do it too early. The sugars in the sauces and marinades can burn. Wait until closer to the end of cooking to let the meat flavors come through.

Step 4: Meet your meat’s best temperature.
Stabbing your dinner with a fork or slicing it in half to check doneness is an amateur move. It releases those delectable juices and leaves you with a less flavorful result. Use a meat thermometer. Monitor the temperature to achieve the proper and safe level of cooking for your particular protein. If you don’t know the correct temperatures, we can help. Go here to learn more.

Step 5: Remove and rest.
Rest the meat under a foil tent for about five minutes before cutting and serving. Allowing the meat to rest gives the juices a chance to re-absorb. Get too quick to cut, and those delicious juices will flow right out of the meat onto the cutting surface. Save the flavor for your tastebuds, not a cutting board.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

Tips For Grilling Perfect Fresh Hagberg’s Brats.

Written by Don on . Posted in Blog.

Summer grilling season is in full swing! With so many incredible brats heading out the door, we figured it was the perfect time for a little brat cooking refresher.

It’s been a somewhat rainy summer, so rain puts a damper on your grilling or if “someone” forgot to get charcoal or fill the propane tank, here are tips for grilling outside or cooking in the great indoors! Tips For Grilling Perfect Fresh Hagberg’s Brats.

No-boil method: Remove from wrap (thaw if frozen) and place it on a hot grill. The key to the no-boil process is to go low and slow. Keep the heat controlled and turn often so you don’t break the skin while the brat cooks. This keeps the juices in the brat and allows the char from the grill to flavor the skin. The brats are done when the inside temp reaches 150°-155° F.

Boil method: Yes. It’s okay to boil your brats first. Essentially, you’re cooking your brat before you grill it to minimize the time over the coals. Plus, using a water/beer bath mixture with some onions adds flavor. Again, you’ll want to minimize the skin splitting for juicier brats. Sometimes, I’ll keep my brats in the water/beer bath warm on the grill, so if folks want seconds (or thirds), it just takes a couple of minutes to char on the grill. This definitely beats letting them sit on a plate or the grill to dry out.

Oven method: If you’re craving a Hagberg’s brat, but a summer storm has put a damper on your grilling, turn on the oven. We prefer this method to stovetop grilling or pan-frying because slow and steady cooking makes for a juicier and more flavorful brat. Preheat to about 350° F and cook for 30-40 minutes until the inside temp reaches 150°-155° F.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

Reverse Searing Isn’t Just For Beef

Written by Don on . Posted in How To Cook That.

Jared’s Take On Preparing A Thick-Cut Pork Chop Using The Reverse Searing Method.

If you’re reading this, you likely already know we’re big fans of reverse searing here at Hagberg’s. We feel that this cooking method is the best way to prepare just about anything from our meat case perfectly. Many of our customers think so, too.

After trying reverse searing for the first time, we often hear from our customers, “That was the most amazing steak I’ve ever had!” A follow-up question that we often get is, “Reverse searing works incredible for beef. What methods do you suggest for preparing (insert a different protein here)?”

The answer is simple – reverse searing.

The reverse searing method can be used to prepare just about any cut or type of protein. In fact, we’ve even had people tell us they use this method with vegetables. When you think about it, it makes total sense. Reverse searing means that you cook your meat low and slow until it reaches the desired internal temperature. Then, you finish it off quickly with high heat to achieve the desired outer texture and flavor.

Here is an interesting and amazingly simple approach to reverse searing a thick-cut bone-in pork chop on our own Jared’s grill.

Preheat the grill to 200-230°F.
Stand the cops vertically (see picture) on the bone end and cook until the internal temperature is 130°F. This will take about 50 minutes. Standing the chops vertically allows them to cook slowly with indirect heat over the main meat surfaces.

Once the meat achieves the proper temperature, sear each side for about 5 minutes over the hot heating elements (or coals) to create a nice “crust” and lock in the juices.

Remove from heat and rest for five minutes under tented aluminum foil to allow the natural juices released during cooking to be reabsorbed back into the meat.

Carve, serve, and enjoy!

Thanks to Jared for the pics and tips.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

Our Jerry’s Fingers Rock!

Written by Don on . Posted in Blog.

Once in a while, you get shown the light, in the strangest of places if you look at it right. And you can always find a little delicious inspiration in the Hagberg’s meat case – right next to Jerry. Grab your favorite bootleg and enjoy a “Jerry’s Finger” in honor of legendary guitarist and cultural icon, Jerry Garcia. What’s a Jerry’s Finger? It’s a strip of beef tenderloin wrapped with Hagberg’s own double-smoked bacon and coated with an earthy, yet mild cayenne seasoning. It’ll ROCK your world! And they’re really easy to cook! Place your Jerry’s Fingers on a lightly oiled baking sheet and cook in an oven preheated to 375°F for 15 minutes or until reaching an internal temperature of 140°F. Rest for 4 or so minutes before serving.

How To Cook Hagberg’s Jerry’s Fingers

Written by Don on . Posted in How To Cook That.

Hagberg’s Jerry’s Fingers are strips of beef tenderloin wrapped with Hagberg’s own double-smoked bacon and coated with an earthy yet mild cayenne seasoning. It’ll ROCK your world! To cook, place your Jerry’s Fingers on a lightly oiled baking sheet and cook in an oven preheated to 375°F for 15 minutes or until reaching an internal temperature of 140°F. Rest for four or so minutes before serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook With The Reverse Sear Method.

Written by Don on . Posted in How To Cook That.

Have you ever tried to count all the different cuts of beef in Hagberg’s meat case? Neither have we. There are a lot of them. And, like our cuts, there are almost as many methods to prepare them – from grilling to roasting to sous vide. So, is there one best way to prepare a Hagberg’s steak? Well, no. That’s up to personal preference, but here is a method that we often use at home. It results in what so many of us love in a steak – a deliciously charred crust with a juicy and tender inside. If you’re a seasoned meatatarian, you probably already know all about reverse searing. If not, here’s an easy-to-follow primer to get you deliciously down the path – in reverse.

So, what is the reverse searing method for cooking steaks? As the name suggests, reverse searing turns what many of us learned about cooking steaks upside down.

Traditionally, steaks have been cooked on one appliance – think grill, stovetop in a skillet, or oven. Rather than dropping the raw steak on a grill or skillet and cooking the steak from outside, the reverse sear does the opposite. This method involves cooking the meat to the desired doneness low and slow in the oven or on a grill first. Then, the steak is seared in a cast-iron skillet or flat-top grill to create the beautifully rich and crispy crust that we all associate with a perfectly cooked steak.

Preheat your oven to 275° F – 300° F. Rub your steak with salt and pepper to taste and place it on a wire rack on a baking sheet with sides. (You don’t want those delectable juices flowing into your oven.) Put the sheet uncovered in the center of the oven and cook for 20-30 minutes until the required doneness is achieved. Remove and tent with tin foil and rest for 5 minutes before searing and serving.

While this might seem like a lot of work to go through for a perfect steak, consider the alternative–a less-than-perfect steak, and believe us, this is worth the minimal effort.

So, why is the reverse sear so awesome? Cooking the steak slowly with a controlled oven temperature makes preparing it to your exact preferences easier. See our detailed steak doneness chart for the varying degrees of doneness. Note that you can’t rely on the inside color of the meat to determine doneness. It is best to use a meat thermometer. For reference, we suggest cooking the steak in the oven to an internal temperature of 115° F and then searing it in a cask iron skillet until it reaches the final temperature of 130° F to 145° F.

Plus, when the steak starts in the oven, the heat dehydrates its surface, priming it for the searing. With less juice on the surface area of the steak, the sear is more effective, resulting in that perfect steak crust.

And you get the extra benefit of the coveted steak drippings and juices from the oven pan to drizzle over the steak after searing.

Thanks To Kelli & Twin Cities Live For Stopping By!

Written by Don on . Posted in Blog.

Melissa and Billy talk a little about what they sell, why they sell it and, of course, a little Hagberg’s history. Take a few minutes and catch up on some delicious local history.

“I really respected what my Grandpa did, and what my Mom and Dad did. He took a small town grocery store, the way they always were, and developed a reputation for a style of cutting and service. And I really respected that.” – Billy.

“I like to bring in and have the everyday items. You know, some people still just love just those things that they grew up on… but also I like to bring in some higher-end sauces… we have a really good Italian sausage. If you want to have a nice meal, you can pair it with a nice high-end sauce.” – Mellisa

Attention Bacon Connoisseurs And Those Who Wish To Be.

Written by Don on . Posted in Blog.

Our bacon always has the featured spot in the meat case – and for good reason – it’s one of the most popular items we sell! From the traditional smoky flavors to more exotic combos, we’re always smokin’ up fresh ideas. If you’re a Hagberg’s bacon connoisseur, you probably have your favorite flavors and your favorite way of cooking it, too. But we get a lot of early adopters who need a little instruction on how to get the flavorful best from Hagberg’s bacon.

Here are a few tips on how to get the most from these strips.

First, pick the thick.

Are you a thin and crispy type of person, or do you like your bacon with a bit of heft? You can’t go wrong either way, it’s really a matter of personal taste. Not sure? Ask us to give you a range of thicknesses and test ‘em out at home. Do you have a variety of bacon preferences in your home? No problem, we can trim your order in various thicknesses.

Okay, now it’s fry time.

Our bacon needs no special prep. With a controlled heat source and the proper pan, you’re ready to go. Old-school stove-top pan frying in a good cast iron skillet is one way to go, but it can be a very messy procedure. Plus, you can only fit so much bacon in a frying pan, and we all know there is never enough bacon.

We strongly recommend this method for consistency, safety, and much easier clean-up. It’s simple and fast, and once you have your appropriate cooking times down for the bacon thickness, it’ll always be prepared the way you like it best.

It’s important to note that your cooking times will vary depending on the thickness of the bacon and your preference for crispiness. Use this as a starting point and adjust the time as needed.

Start with a raised-edge cookie sheet/pan. The size isn’t important but the larger the pan, the more bacon you can fit! The raised edge is important, though. It’ll hold in the grease and keep the clean-up to a minimum. It’s not necessary, but you may even want to line the pan with parchment paper to make cleanup even easier. 

Cook in your oven preheated to 325° F for 20-25 minutes. Again, the time may vary depending on your preferences. Remove and set on paper towels or on a cookie rack with paper towels underneath to absorb/drain any excess grease.

How To Cook A Philly Cheesesteak

Written by Don on . Posted in How To Cook That.

Youse Guys Are Gonna Love Carman’s Philly Cheesesteak Sandwich!

Philadelphia, Pennsylvania, is one of the most historic cities in the world. So, we should start this recipe with a little history lesson (Embellished for fun). On a simmering day in the summer of 1930 in the heart of downtown Philly, a hot dog vendor named Pat Olivieri, a bit tired of eating his hotdogs every day, tossed some chopped beef on his grill to make a sandwich for himself. Before he could even take the first bite, the aroma wafted through the open windows of a cab stopped at the corner. The hungry cabby offered the proceeds from his latest fare for the savory sandwich. The rest, as they say, is history.

So, what’s the big deal about Philly Cheesesteak Sandwiches? Ask someone from Philly, and you’ll likely get an earful! And for good reason. You’ll find this historic local delicacy on just about every corner in the City Of Brotherly Love, but the legend of the Philly Cheesesteak now spans the globe. And when you combine the classic recipe with Hagberg’s legendary meats, whether or not you’re from Philadelphia, you’ll feel right at home in Cheesesteak wonderland. A Philly Cheesesteak sandwich is hot beef, and melty cheese piled into a long roll. Naturally, there are many variations of this classic, but we think you’ll really like this one from one of our customers, Carman.

How To Cook Carman’s Hagberg’s Philly Cheese Steak

Ingredients:

  • Hagberg’s chuck eye steak: We’ll cut it thin for you. Our chuck eye is a beefy, tender, and flavorful cut.
  • Veggies: Mushrooms, white onions, and bell peppers.
  • Rolls: Use hoagie rolls with a thinner and chewier profile for a low bread-to-steak ratio so as not to diminish the flavor of the steak.
  • Cheese: Pick your favorite, but we like sharp provolone. Contrary to touristy cheesesteak places in Philly, Cheez Whiz is not recommended!

Prep: (10 minutes)

  • Slice mushrooms, onions, and peppers. Season to taste.
  • Slice hoagie rolls.
  • Heat your preferred griddle/skillet to medium heat.
  • Add a thin layer of mild oil to prevent sticking.

Cook (15 minutes)

  • Start cooking your mushrooms, onions, and peppers to soften them.
  • Partition veggies to one side of the griddle.
  • Grill your hoagie rolls open face down until golden brown. Remove from griddle.
  • Finally, spread the meat evenly on the griddle. Season with a little salt and pepper as the meat cooks, and chop into smaller pieces with the edge of your spatula.
  • Fold in your cheese when the beef turns from pink to medium well. When the cheese begins to melt, fold in the veggies while continuing to chop with a spatula.

After all ingredients are mixed well, pile the mixture onto your grilled hoagie buns and serve immediately. Oh, and leave the cap on the ketchup. This baby doesn’t need anything else except for maybe a napkin.

Easy To Prepare And Delicious Hagberg’s Skirt Steaks Always Make The Cut!

Written by Don on . Posted in How To Cook That.

One look at our meat counter, and it’s obvious – there are many, many different cuts of beef. When choosing a cut, folks often go for familiar favorites like ribeyes, sirloin, and T-bones. And hey, it’s hard to argue with those premium cuts. But every cut of beef (and there are a lot of them) has unique characteristics, and some are better suited for particular dishes.

A delicious cut that is often overlooked is the skirt steak. A skirt steak is a long and flat cut of beef from the beef plate area right under the ribs. It has a rich, beefy flavor, and it’s also easy to prepare. We usually trim our skirt steaks to between 1 and 2 pounds.

How to Cook A Hagberg’s Skirt Steak

Start with the marinade. The skirt steak is made for marinade! Its rich beef flavor combines well with a variety of marinades. We have recipes for a couple of our favorites below.

Bath your skirt steak in your choice of marinade for 3 to 4 hours. Remove from marinade and pat dry to remove all excess liquid and bits of your marinade mix. A dry meat surface will help create that desirable crust everyone loves. Excess moisture reduces the chances of achieving a nice crust on the steak.

A skirt steak is best seared in a hot pan or on a hot grill. Place the steak on preheated a pan or grill on medium/high heat. Cook for 1-2 minutes per side for medium rare. A skirt steak is a thin and lean steak and is best when medium rare. Overcooking can result in a drier, chewier result.

After searing, rest the steak under a foil tent for two minutes, then slice across the grain (generally across the short part of the meat). Serve it up with some roasted potatoes and veggies, and enjoy!

Southwest Marinade
1-½ Cups Red Salsa
2 Cloves Garlic “smashed”
¼ Cup Olive Oil
1 Tbls Worcestershire
1 Tbls Lime Juice

Asian Marinade
1+½ Cups Soy Sauce
2 Tbls Ginger “grated”
1 tsp sesame seed oil
2 Garlic Cloves “smashed”
¼ Cups Olive Oil
1 Tbls Worcestershire
1 Tbls Lime Juice
2 Tbls Brown Sugar

  

Hagberg’s Meatloaf. Comfort Food With A Delicious History!

Written by Don on . Posted in How To Cook That.

When it comes to comfort food, everybody has their favorites. But a classic dish that makes just about everyone’s list is meatloaf! In fact, Hagberg’s meatloaf has been bringing delicious comfort to the dinner table for generations – literally. But we can’t take all of the credit. Much of the credit goes to Pawnee’s Bar & Bowling Alley in Bayport, Minnesota, or specifically the grandson of Phyllis Nelson, who shared her meatloaf recipe with us over 20 years ago. Their “Swedago” meatloaf was (and still is) the stuff of legends.

Of course, their original “Swedago” meatloaf recipe started with Hagberg’s legendary ground beef. The other ingredients, however, are a family secret (fortunately for us, Phyllis’s grandson wasn’t great at keeping secrets). Over the years, we’ve tweaked the original Pawnee’s meatloaf recipe to incorporate our own ideas, but one thing is for sure: the meatloaf is as popular (and famous) as ever!

How to cook a Hagberg’s meatloaf.

Aside from the mouth-watering taste, one of the best things about Hagberg’s meatloaf is its easy cooking. We make our meatloaf in either one or two-pound tins ready to pop into the oven. A two-pound meatloaf will take about an hour, and a one-pounder will take about 40 minutes in an oven preheated to 325° F. But remember, oven temps will vary, so check it after an hour or so. The internal temperature should be 160° F. Upon completion, drain any extra liquid from the pan, and it’s ready to slice and serve.

How To Cook Hagberg’s Meatballs

Written by Don on . Posted in How To Cook That.

Want To Know What’s In Our Italian Meatball Mix? Fugettaboutit!

Hagberg’s meatball mix is one of those items in our meat case that we don’t often talk about. But now that we’re deep into comfort food season, we thought now would be a good time to cover some meatball basics

First of all, our super top-secret recipe for the best meatballs you’ll find this side of Sicily isn’t really ours! It’s Joe Tucci’s original family recipe from the old neighborhood in St. Paul, MN. But we’ve been making this mix so long, it’s kind of become our own. It starts with just the right blend of ground pork and beef. Mixed with a unique Italian blend of seasonings, bread crumbs, and egg, it leaves our meat case ready to roll.

How To Cook Hagberg’s Italian Meatballs

While I am sure there are other old family methods for making meatballs, as far as we’re concerned, there are basically two schools of thought on how to get the most out of our Joe’s Italian Meatball mix. And neither is complicated at all.

A pound of Joe’s Italian Meatball Mix will make 8-9 golf ball-size meatballs.

Roll & Dunk Method

Roll your meatballs and drop them uncooked into your pot of red gravy (pasta sauce). Let them simmer in the sauce until cooked all the way through.

Tried-And-True Hagberg’s Method

Place your meatballs on a lightly oiled baking sheet to prevent sticking and cook in an oven preheated to 400° F for 20 minutes and cook to an internal temp of 160° F. Drop ’em in the gravy, and they’re ready to enjoy.

 

Billy’s Tips For Preparing A Delicious Chuck Roast.

Written by Don on . Posted in Blog.

A beef chuck roast is a cut from the exercised shoulder area of the cow. A beef chuck roast is a beautiful cut of meat with superb marbling but take care when cooking because it can be tough if not done correctly. Low and slow is the way to go. Slow cooking in relatively low heat nicely breaks down the inherent connective tissues, resulting in a tender, juicy, and delicious experience.

At Hagberg’s we cut our beef chuck roasts to about 3-4 pounds. Naturally, you can request a different size cut, but we think this is an ideal size for easy, consistent preparation.

The ideal vessel for preparing your roast is a roaster with a good-fitting lid. We like enameled cast iron, but any good roaster should do the trick. The beef chuck roast should fit nicely inside the roaster, a couple of inches from the sides. The roast should not touch the sides.

Preheat your oven to 325° F.

While your oven is warming up, rub a little Lawry’s Seasoning Salt on all sides of the roast. Add a little oil to the bottom of the roaster and heat it on your stovetop. Then, gently set your roast on the heated oil and flip it until all of the outside gets a nice brown color. This step can get a little smoky but also starts the delicious aromas permeating the house.

Smear a very thin coating of tomato paste on the roast and set it in the middle of the bottom of the roaster. Then, add equal amounts of beef stock. The total amount of liquid will vary depending on the size of the roaster and roast. Fill so that the entire bottom of the roast rests in about a half-inch of the beefy bath.

Place the covered roaster into your preheated oven and cook for about one hour per pound. If you’re adding veggies, drop them on and around the roast for the last hour of cooking.

At the end of the cooking time, the roast should set covered for about 10 minutes before serving.

Now, if this is your first roast rodeo or you’re not confident about your oven temps, you have to check to ensure your roast is thoroughly cooked. But don’t wait too long. While an underdone roast can be tough, an overdone roast can be dry. You can always cook an underdone roast a little longer to finish it off, but there’s no going back from overdone. Use a meat thermometer to ensure the meat is up to temp and do the fork test. A perfectly done roast will pull apart easily with a fork.

   

Not All Turkeys Are Of The Same Feather.

Written by Don on . Posted in Blog.

Don’t chance the biggest meals of the year on a typical frozen grocery store bird. Our turkeys are fresh and local from Ferndale Market, located in Cannon Falls, Minnesota. And fresh really matters. Here are a few points about going with a fresh, never-frozen Ferndale Market bird from Hagberg’s for your holiday dinner centerpiece.

For starters, and most important of all, they taste better! Fresh turkeys tend to hold their moisture much better than frozen turkeys, bringing out a meaty texture and resulting in a juicier, more flavorful flavor.

Of course, the most crucial factor of a delicious bird happens before it hits our meat case. At Hagberg’s, we source from Ferndale Market, a third-generation range-free turkey farm committed to raising free-range, antibiotic-free, and naturally processed turkeys.

And fresh turkeys tend to cook a bit faster than their previously frozen and thawed counterparts. A rule of thumb is about 15-20 minutes per pound at 325°F. HOWEVER, oven temps and times will vary. Plus, you’ll likely be sharing that oven heat with other holiday delectibles. Use a meat thermometer BEFORE the end of the estimated cooking time to avoid overcooking. Place the thermometer in the breast. The turkey is done at an internal temperature of 165°F.

Then, give the turkey a little rest under a tin foil blanket for about a half hour. Resting after removing from the heat allows the natural juices released during cooking to be reabsorbed back into the meat.

Consider A Custom Cut

At Hagberg’s, you get more than a great Minnesota bird. For a nominal custom-cut fee (most custom cuts are $8.00 per bird), we can prep your turkey to your tastes, including deboning, parting out, and spatchcock. Inquire at the meat counter for custom prep charges. Please note that we don’t offer a pre-stuffing option, as this should only be done immediately before cooking.

What The Heck Is Spatchcock?

Spatchcock is what we meat cutters call “butterflying.” This increases the surface area of the bird, allowing it to cook more evenly and in less time. This helps the dark meat cook as quickly as the white, resulting in juicy turkey in about half the time.

Our Take On Reverse Searing.

Written by Don on . Posted in Blog.

Have you ever tried to count all the different cuts of beef in Hagberg’s meat case? Neither have we. There are a lot of them. And, like our cuts, there are almost as many methods to prepare them – from grilling to roasting to sous vide. So, is there one best way to prepare a Hagberg’s steak? Well, no. That’s up to personal preference, but here is a method that we often use at home. It results in what so many of us love in a steak – a deliciously charred crust with a juicy and tender inside. If you’re a seasoned meatatarian, you probably already know all about reverse searing. If not, here’s an easy-to-follow primer to get you deliciously down the path – in reverse.

So, what is the reverse searing method for cooking steaks? As the name suggests, reverse searing takes what many of us learned about cooking steaks and turns it upside down.

Traditionally, steaks have been cooked on one appliance – think grill, stovetop in a skillet, or oven. Rather than dropping the raw steak on a grill or skillet and cooking the steak from outside, the reverse sear does the opposite. This method involves cooking the meat to the desired doneness low and slow in the oven or on a grill first. Then, the steak is seared in a cast-iron skillet or flat-top grill to create the beautifully rich and crispy crust that we all associate with a perfectly cooked steak.

Preheat your oven to 275° F – 300° F. Rub your steak with a bit of salt and pepper to taste and place it on a wire rack on a baking sheet with sides. (You don’t want those delectable juices flowing into your oven.) Put the sheet uncovered in the center of the oven and cook for 20-30 minutes until the required doneness is achieved. Remove and tent with tin foil and rest for 5 minutes before searing and serving.

While this might seem like a lot of work to go through for a perfect steak, consider the alternative–a less-than-perfect steak, and believe us, this is worth the minimal effort.

So, why is the reverse sear so awesome? Cooking the steak slowly with a controlled oven temperature makes preparing it to your exact preferences easier. See our detailed steak doneness chart for the varying degrees of doneness. Note that you can’t rely on the inside color of the meat to determine doneness. It is best to use a meat thermometer. For reference, we suggest cooking the steak in the oven to an internal temp of 115° F and then searing it in a cask iron skillet until it reaches the final temp of 130° F to 145° F.

Plus, when the steak starts in the oven, the heat dehydrates its surface, priming it for the searing. With less juice on the surface area of the steak, the sear is more effective, resulting in that perfect steak crust.

And you get the extra benefit of the coveted steak drippings and juices from the oven pan to drizzle over the steak after searing.

When Is Done Done?

Written by Don on . Posted in Blog.

The “doneness” of beef truly comes down to personal preference, but it’s essential to know when done is done before you fire up the grill. Remember to use a meat thermometer because you can’t rely on finger temp and color to indicate doneness. Insert the meat thermometer through the side of the cut to the center of the meat abiding touching fat or bone. And remove them from the heat when the thermometer is 5°F lower than your desired doneness. They’ll continue to cook, and the temp will continue to rise for a few minutes while they sit. Sitting also allows the juices to be reabsorbed into the meat, resulting in a juicer experience. The USDA recommends steak be cooked to at least 145°F and sit for at least 3 minutes. Ground beef should be cooked to at least 160°F. 

Here’s a quick overview of steak doneness.

Rare

Cooked quickly, leaving the center cool and red. If you are wondering, steak doesn’t contain the contaminants that chicken and pork do, so eating it rare doesn’t pose any health risks.

Medium Rare

Warm with a firm sear on the outside and a juicy and soft pink to red in the center. 

Medium

A firm outside char but a lot less pink on the inside and a slightly more pronounced pink center.

Medium Well

Cooked pretty thoroughly with just a bit of pale pink for those who want a slightly juicy steak without any blood.

Well-Done

Look, Mom, no pink! Charred on the outside, a greyish-brown all through with no sign of pink. If you like your steak well done, we suggest cooking low and slow to avoid toughening.

How To Cook A Hagberg’s Fun Guy Joe

Written by Don on . Posted in How To Cook That.

We put the “Fun” in fungi. (Along with some other delicious ingredients.) Hagberg’s Fun Guy Joes are a unique creation of meaty mushroom caps stuffed with Joe’s Italian Sausage, the authentic Joe Tucci Italian sausage recipe. Topped with a sprinkle of mozzarella and a dusting of parsley, these’ll take you back to the old hood in East St. Paul – even if you’ve never been there!

Easy to prepare, simply place these Fun Guys on a lightly oiled baking pan and place them into a preheated oven at 375° F. After 18 minutes, they’re ready for serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook A Hagberg’s Cubano

Written by Don on . Posted in How To Cook That.

The Cubano is a Hagberg’s original and is one of the most popular specialty items in the meat case. The sandwich of the same name may inspire it, but you’ll find this Cubano creation in the meat case. It combines a boneless pork loin wrapped around our shredded porketta, swiss, and ham and smeared with cilantro pesto and mustard pickle relish.

To cook, place your Cubanos on a lightly oiled baking pan and cook in a 400° F preheated oven for 15 minutes. Flip and continue cooking for 25 minutes. Rest for 10 minutes before serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook A Picanha

Written by Don on . Posted in How To Cook That.

Picanha translates to rump cap or top sirloin cap with the fat intact. And that’s important because the fat produces a lush coating of flavor and juiciness, and it actually can protect the meat while grilling.

We received this excellent method for preparing picanha in a Big Green Egg and finishing on a flat top from one of our favorite customers (Thanks, Todd!).

Here are Todd’s tips for making a perfect picanha at home. Start on the Big Green Egg preheated to 250°F. Let it cook for about 90 minutes or until the internal temp is 125°F. Then finish it on a hot flat top for a minute or so per side. Let it rest for about 10 minutes. Slice against the grain, moving on a radius for half-inch slices, and serve.

A bearnaise or chimichurri sauce would be an excellent addition, but as you can see by the picture, this flavorful cut doesn’t need any extra ingredients to get your mouth watering.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook Hagberg’s Dressing Stuffed Pork Chops

Written by Don on . Posted in How To Cook That.

Our Dressing Stuffed Pork Chops start with expertly trimmed Minnesota premium Duroc pork chops stuffed with Hagberg’s sage and onion stuffing. Duroc is a premium pork with superior marbling and an optimal fat content, resulting in a juicer, more tender product and a lean, clean flavor.

To cook, gently season with salt and pepper to your liking. Place on a lightly oiled baking sheet to prevent sticking. Cook in your preheated oven at 450°F for 15 minutes. Flip and continue cooking for another 15 minutes. Rest for 10 minutes before serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook Hagberg’s Cousin Vinny

Written by Don on . Posted in How To Cook That.

You’ll enjoy this “new” Italian classic in just a half hour.

Our Cousin Vinny is a Hagberg’s original developed around the authentic Joe Tucci Italian sausage recipe from the old neighborhood in East St. Paul. It features an expertly trimmed beef tenderloin rolled around Joe’s Italian Sausage, sundried tomatoes, mozzarella cheese, and fresh spinach.

Place your Cousin Vinny on a lightly oiled baking sheet to prevent sticking, and cook in an oven preheated to 425° F for 10 minutes. Flip and continue cooking for another 10 minutes. Rest for 10 minutes before serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook Mashed Potato Stuffed Pork Chops

Written by Don on . Posted in How To Cook That.

This easy-to-make-at-home meal has become a customer favorite. Hagberg’s Mashed Potato Stuffed Pork Chops are pork chops stuffed with mashed potatoes, topped with a little cheese, and sprinkled with just the right spice!

Place on a lightly oiled baking sheet and cook in an oven preheated to 425°F for 20 minutes. Drop the temp to 375°F and continue cooking for 10 minutes. Rest for 10 minutes before serving, and enjoy!

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook Hagberg’s Skinless Chicken Thighs

Written by Don on . Posted in How To Cook That.

Hagberg’s marinated boneless skinless chicken thighs have quickly become a very popular item from our meat case. (Make sure you make it to the end of the meat case to find them basking in their bath.) They’re juicy cuts of delectable dark meat marinaded in a bath of Hagberg’s Korean BBQ marinade. Our customers have reported enjoying them in a variety of ways; baked and served center plate with a starch and veggies, grilled and sliced atop a rice bowl, and even as the main ingredient of Asian fusion street tacos. Aside from the savory flavor, our boneless, skinless marinaded thighs are a breeze to prepare on a grill, in the oven, or on the stovetop.

On the grill: Preheat the grill to 400° F. Cooking times will vary slightly, but the thighs will take about 10-12 minutes to grill. Turn halfway through cooking. Cook to an internal temp of 165° F.

In the oven: Preheat oven to 400° F. Place thighs in a lightly oiled baking dish. Cook for about 30 minutes. Cook to an internal temp of 165° F.

On the stovetop: Coat the bottom of a skillet with oil and heat. Place the chicken thigh in the heated oil. Turn after about 5 minutes and cook for another 6 minutes. Again, cooking times may vary, but cook to an internal temp of 165° F.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

How To Cook Mashed Potato Stuffed Chicken Breasts

Written by Don on . Posted in How To Cook That.

The concept is simple, but the flavor is extraordinary! Our Mashed Potato Stuffed Chicken Breast is just that – A chicken breast stuffed with mashed potatoes. But we don’t stop there. A layer of mozzarella and a sprinkle of spice add just the right finish to this easy-to-make masterpiece.

Super simple and super delicious. Place them on a lightly oiled baking sheet and cook in an oven preheated to 425°F for 28 minutes. Rest for 5 minutes before serving.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.

Marinated Boneless, Skinless Chicken Thighs

Written by Don on . Posted in Blog.

Why should the breasts have all the fun?! Sure, chicken breasts are one of the most versatile proteins out there, but folks often overlook the delicious merits of the thighs – especially when prepped by the experienced meatatarians behind the Hagberg’s meat counter. First, we trim out the bones, excess fat, and skin, leaving a juicy piece of delectable dark meat. But we don’t stop there. The thighs then take a dip in our meat case in a bath of our own Korean BBQ marinade, where they wait to accompany you home to your kitchen.

The thighs have quickly become a very popular item from our meat case. (Make sure you make it all the way to the end of the case to find them basking in their bath.)

Hagberg’s customers have reported enjoying them in a variety of ways. Baked and served center plate with a starch and veggies. Grilled and sliced atop a rice bowl. And even as the main ingredient of Asian fusion street tacos.

Aside from the savory flavor, our boneless, skinless marinaded thighs are a breeze to prepare on a grill, in the oven, or on the stovetop.

How to cook Hagberg’s Marinaded Boneless, Skinless Chicken Thighs

On the grill: Preheat the grill to 400° F. Cooking times will vary slightly, but the thighs will take about 10-12 minutes to grill. Turn halfway through cooking. Cook to an internal temp of 165° F.

In the oven: Preheat oven to 400° F. Place thighs in a lightly oiled baking dish. Cook for about 30 minutes. Cook to an internal temp of 165° F.

On the stovetop: Coat the bottom of a skillet with oil and heat. Place the chicken thigh in the heated oil. Turn after about 5 minutes and cook for another 6 minutes. Again, cooking times may vary, but cook to an internal temp of 165° F.

 

Butternut Squash Soup

Written by Don on . Posted in Blog.

The ingredients are straightforward, but there is definitely some magic happening in the kitchen. This savory seasonal soup (say that three times fast) is one of the most asked-for soups we make. Hagberg’s Butternut Squash soups start with large dices of butternuts squash sprinkled with a bit of salt, pepper, and brown sugar. Then we add some Minnesota butter and bake it until it’s ready for our own Hagberg’s stock. Then it’s time for a little whisking, thickening, and simmering with some heavy cream. Finally, we add a dash of TLC serves it with some crumbles of Hagberg’s own smoky bacon.

Continue reading

Hagberg’s Broccoli Salad

Written by Don on . Posted in Blog.

Sure, we’re the “Meat Place,” but we want you to eat your vegetables, too. But we don’t just want you to eat your veggies. We want you to REALLY enjoy eating your veggies. And believe me; you’ll love our Broccoli Salad. We start with crispy, fresh broccoli. Then we add in red onions, craisins, and sunflower seeds and mix it all in our sweet mayo dressing.

Continue reading

How To Cook A Hagberg’s Ham

Written by Don on . Posted in How To Cook That.

Hagberg’s Applewood Smoked and Double Smoked Hams are moist, tender, and delicious. Available in both boneless and bone-in, our hams are the ideal centerpiece for your holiday feast.

Our Double Smoked Ham starts with an expert smoking. Then, (you guessed it) we smoke it again. The second smoke adds an extra kiss of smokey flavor and enhances the juiciness and texture of the meat.

We smoke our Applewood-Smoked Hams with applewood chip embers. The applewood chips give the ham a subtle, sweet, smokey flavor that complements our ham glaze nicely

How To Cook A Hagberg’s Ham

Cooking Hagberg’s ham couldn’t be easier. Bake uncovered in a baking pan for 12 minutes per pound in an oven preheated to 325°F or until the ham’s internal temperature reaches 140°F. Brush the ham with our glaze for the last 20 minutes of baking.

For a half ham, we suggest putting it cut side down in the pan and adding 8-12 ounces of chicken stock. As the ham warms, the stock will pull up to prevent drying. We’ve found chicken stock to be a better option than plain water. It is quite neutral but won’t “dilute” the ham’s natural flavor.

Hagberg’s Ham Glaze
1 small can of crushed pineapple
1 cup brown sugar
½ teaspoon of ground cloves

What Is Beef Tallow?

Written by Don on . Posted in Blog.

Tallow is rendered fat from beef. Tallow consists of mostly saturated and monounsaturated fat. As a replacement for conventional cooking oil, tallow holds many advantages in cooking processes and overall health benefits.

Continue reading

Spanish-Style White Bean & Chorizo Soup

Written by Don on . Posted in Blog.

The name of this soup sort of says it all. But in case you’re wondering, in addition to the butter beans, great northern beans, and Hagberg’s Mexican Chorizo, this protein-packed recipe also includes celery, white onion, and carrots in a bath of Hagberg’s hearty stock.

Continue reading

Aunt Nettie’s Beans

Written by Don on . Posted in Blog.

Black beans, butter beans, kidney, and navy beans sweetened with a bit of brown sugar and baked with freshly ground Hagberg’s burger and Hagberg’s smoky bacon.

Continue reading

Dressing Stuffed Pork Chop

Written by Don on . Posted in Blog.

From our meat case to your oven, this customer favorite makes for an easy-to-prepare meal that will taste like you spent all day in the kitchen! Our Dressing Stuffed Pork Chops start with expertly trimmed Minnesota premium Duroc pork chops stuffed with Hagberg’s own sage and onion stuffing.

Continue reading