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Orders by USPS ONLY
(United States
Postal Service)
FREE In The U.S.

Click Here to Contact Us by E-Mail.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.

Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.

^{We Also Accept
PayPal}

Testimonials

Click Here For Our Special Sale!

 Video Clips of all of our DVD's!!   Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves!  Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

 Color Beef Cutting
Chart Poster

Contact Us

Beef Tips

Pork Tips

Deer Tips

Cooking Conversions

Food Safety Quiz

Beef Buying Guide

If you want even more cooking tips, I highly recommend visiting "Cooking Tips Live With A Professional Chef". Here you can find hundreds of cooking, technique, food problem, cook book, food product, recipe and formula tips.

Chef Walt also has an online monthly magazine "Kitchen Detective Magazine".  You can read my column in the magazine each month to find more tips on pork, beef and venison.  Chef Walter Painter has over 41 years experience as a Professional Chef.

Freezing
Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed.

Freeze at temperatures as far below zero as possible.

1001Recipes2Send.com Recipes Database
Now 1050 recipes, tips and food related resources to choose from!

General (Beef, Pork and Deer) Tips

* Bacon won't curl if you dip it into cold water before
frying. Or, for bacon pieces try cutting it before frying
and you'll have nice even bits.

* After your French fries are done, shake them in a large
paper bag to absorb the excess grease.

* To prevent spattering when pan frying meats, first
sprinkle in a little salt.

COOKING FROM FROZEN:
 Although it is preferable to cook your steaks, burgers, pork chops, and roasts from a thawed state, it is possible to obtain satisfactory results without thawing.

Place your meat farther from the heat when broiling or grilling. Broil or grill 1 1/2 to 2 times the suggested time for thawed steaks, burgers and pork chops. Roast 1 1/3 to 1 1/2 times that suggested for thawed roasts.