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The Latest News from Wheatsville

Meat & Seafood News

First, the fish. This case is as well-curated as the Blanton. We can tell you a tale about every fish in it. Each one is locally sourced whenever possible. And every selection follows the Monterey Bay Aquarium’s sustainability guidelines. We recommend you strike up a conversation with our fishmongers. They always know the best way to prepare a particular fish and can order you something we don’t have on ice that day.

Which brings us to the meat counter. On any given night this can be the star of your dinner plate. We make our own sausages, rubs and marinades from scratch every single day so it’s easy to bring home something spectacular. Of course we have everything you’d see in any ‘ole butcher case except ALL of our meat is humanely and sustainably raised. We only do business with reputable vendors. Consider what you see in the case as a conversation starter with our butchers. Talk to them about what you have in mind and they can custom cut anything your meat-minded heart desires.

Stock Options at Wheatsville

My family has been using stock in our home for many years now. I try to make enough stock to get through the summer, which helps keep the kitchen cooler in the summer and warmer in the …colder months. Stock is really quite simple, a broth that is made with bones. The collagen content of the bones, when extracted turns into gelatin. This gelatin has nutritive and culinary properties that are beneficial.

I use the same basic ingredients when I make stock:
• 3 stalks of Celery
• 3 carrots
• 1 medium to large onion
• 3-5 cloves of garlic
• Cracked Peppercorns
• Salt (optional)
• One bunch of parsley

Beef Bones
I like a combination of neck, round/femur/marrow, and knuckle. Any of these by themselves would be great. If you are looking for a lighter clear stock-do not roast your beef bones, this would be great for Beef Pho. If you want a deeper flavor and a dark colored stock- roast them at 350 for about 45 minutes. Let them cool and pour about a cup of vinegar (I use white vinegar for this-the acid helps  to start extracting the collagen) and let them sit for an hour.

Chicken Bones
I will use a whole chicken and take off the meat after cooking and use it for chicken salads or enchiladas. We also carry some soup bones from Dewberry Hills. This is the best Chicken we sell. They are fed Locally raised corn and soy and are moved around Jane and Terry’s farm in pens. These pens keep them safe from predators and other conditions while letting them engage with the outdoors. I also use Dewberry chicken feet in my stock. Pour about a cup of vinegar over the carcasses (if you are using a whole bird, cut off the wings and separate the drumette from the flapper-we also have Freebird Chicken Backs, and wings are a great part to use here) let them sit for an hour.

Pork and Lamb Bones
We are a little more limited in this area, but we do usually have some pork and lamb bones and they would be dealt with exactly like beef.

Easy Cooking Instructions

  1. Coarsely chop your vegetables (except parsley) and toss into your stock pot.
  2. Fill with water to about an inch or an inch and a half above your ingredients.
  3. Bring to a boil and reduce heat to a simmer. You can add salt if you would like. I have always left it out and salted when I was making a dish.
  4. Cook for at least four hours. I cook mine for 12 hours for chicken and sometimes for days with beef.
  5. After you strain out the solids, put your stock into a container and put it into the refrigerator overnight or in the freezer for a couple of hours (it is best to let the stock get to room temperature before chilling). This gets the fat to float to the top and solidify. I have had good results using the 2 court wide mouth mason jars. You can also use that rendered fat puck that forms at the top of the jar in other places in the kitchen like refried beans or even in biscuits. There is a kitchen gadget ingeniously called a fat separator ,that will do this for you must quicker than chilling.
  6. Fill ice trays for smaller portions of your stock for things like sauces or pour it into quart size freezer to be frozen and used at you leisure.

Easy Chicken Stock from the Co+op Kitchen



Roasts can be very intimidating. They are large, expensive pieces of meat that are loaded with family memories of the perfect bite or flashbacks of scorched leather. Cooking a roast is actually pretty simple. Like most things in the world of meat, it is not all that complicated, it’s just pretty easy to mess up.  Now you need to choose a roast. For the sake of this article, we will consider beef roasts.

Rib Roast and Tenderloin Roast
The royalty of roasts! Perfectly marbled, tender and delicious.

Eye of Round Roast
Similar to a tenderloin and very lean.

Chuck Eye Roast
An extension of the rib eye that carries over into the chuck and is therefore very similar. These would be dry heat roasts and you would use the oven to cook them.

After you pick your roast, you are three steps from a fantastic family meal center piece.

  1. Rub It
    Do you want an herby crust? Spicy? Simple? You can do whatever you want here. Just make sure there is plenty of salt. Salt brings out the natural flavors of the roast and helps to form that crust that really makes a strong roast.
  2. Cook It
    Even if you only use it a couple times a year, do yourself a favor and invest in an oven probe thermometer. They can be found for as little as $20 and they are an indispensible kitchen gadget. Just set your desired temperature and wait for it to get there.  Do you sear it? I think you do. While it does not actually caramelize, searing meat is the closest way to achieve that end and I think it brings enough flavor to the party to justify it.

    All of the other questions of cooking are subject to debate. Some people swear by high temperature roasting. Some use lower temperatures. There are tricks to retain moisture or maintain a crust. The most important thing through all of it is the internal temperature of the roast and since you’re waiting for that alarm to go off at 135 to 140 degrees for your medium rare roast then you have already nailed it.
  3. Let It Rest
    Some consider this the most important step. I would suggest covering it with foil to maintain some of the surface heat. The temperature will continue to rise for a few minutes while all of the juices that have balled up in the center redistribute themselves back into the roast. You should let it rest for about 20 minutes. It will be hard, but it will be well worth the wait for that moist and juicy, perfectly cooked roast.

Chicken Wings for Football Season

Making your own chicken wings is super easy, but I think the proliferation of wing restaurants has given the illusion that cooking wings is too much for the home cook. This is not true. They are easy, so easy in fact, that there are several methods you can use.

Deep Frying

I don't do this for wings, personally, but the idea is pretty simple-light seasoned breading-fry in oil until done and toss them in sauce.


This would be the way to get that texture of frying without the frying. Dredge in flower and toss in your sauce of choice. Pop them in the oven until the crust is firm and crispy.

Roasting & Basting

This is the method I use the most. Season with your favorite rub and put into the oven for 10 minutes. Let the skin dry out a little so that it can take on sauce. I put sauce in a stainless steel bowl and dump the wings in to toss. I put them back on the tray and return them to the oven for another 10 minutes. I do this three times.

One thing to look out for if you are basting or baking your wings is how much sugar is in your sauce.Too much sugar will burn and carbonize your wings. I like a little carbon and crunch, but it can be easy to overdo.

I use a 350 degree oven, others use hotter-up to 425 degrees, but you are still talking about 30 to 40 minutes in the oven. I know it sounds crazy, you can roast a whole chicken in that amount of time and these are little bitty wings, but you do want them to slide off the bone.

There are so many options for wings, from rubs to sauces and even marinades. Avoid marinating in highly acidic marinades as it will start the cooking process which you do not want with wings. They can pack a lot of flavor so make something bold and crazy.


Not the Same Old Grind!

There’s no doubt about it, Texan’s love their beef including ground beef.  Here at Wheatsville, we feel it’s important to know that all ground beef is not created equal.  We take great pride in offering a variety of high-quality, Niman Ranch All-Natural, Certified Humanely Raised, Antibiotic and Hormone free grinds that consistently exceeds the flavor and quality of what is offered in other markets.

To begin, all of our ground beef is freshly produced on-site in small batches throughout the day and NEVER pre-ground somewhere at a processing plant.  In addition, our ground beef is USDA Choice or higher whole muscle Angus Beef!  What this means to you is quality and flavor guaranteed.

Our Ground Beef is a combination of whole muscles and trim, including the brisket, making it a perfect pick for most recipes and burgers.

For those wanting a leaner but flavorful ground beef to fit their dietary expectations and needs, our Ground Sirloin and Ground Round are produced from only selected cuts of sirloin and round. 

Our Ground Chuck is produced from the chuck portion, which is full of flavor and not as lean as the Round or Sirloin. 

If you are looking for the ultimate ground beef experience, try our Premium Ground Beef which is made from selected loin cuts including the tenderloin that equates to steak-like flavor and texture in every bite.

 - Howard Miller


Marination Nation

Marinades work by adding flavor and moisture to what ever you are marinating, which in our case, is meat. Marinades are either directly acidic-vinegars and citrus juices, or enzyematic-like pineapple or pipaya. Both of theses start to breakdown connective tissue which allows more of the liguid to penetrate. The proper balance of acid and other ingredients will bring flavor and moisture without turning the surface of your food to mush.

Keep in mind that your marinade is only going to penetrate about a 1/2 to 3/4 of an inch into the meat. In the case of stew or kababs, all of that surface area means it will make it all the way through. A roast on the underhand will only get the marinade in around the surface. This is true over time as well. 3 hours at room temperature will get you the same amount of penetration as overnight in the refridgerator. It is recommended that you do not use the left over marinade that held meat as a sauce. If you bring that marinade to a boil you can safely use it, or just reserve some marinade to use as a sauce. Reducing the sauce will concentrate flavor and thicken it. Also-the raw marinade will be stronger before it is cooked. The fats  and heat will mellow some of the stronger or spicier marinades.

Our selection includes:

Great on the grill with any meat. It can be reduced and used as a glaze. It is a good dipping sauce and works splendidly as an ingredient in other sauces and marinades.

Fajita Marinade
This fajita marinade is a fresh green marinade. Cilantro and jalapeno give it a great color and a mild to medium heat. This works amazingly on beef and poultry.

Mojo Marinade
This is a take on a South American and Carribean suace or marinade. We use raspberry vinegar, orange juice and coffee and turn up the heat with chili and chipotle flavors with cumin. It works for beef, pork and poultry and shrimp. You could even add some sugar and reduce it to use it as a glaze on fish like salmon.

Come try out o

ur new marinades and let us know what you think!


We Love Wheatsville Sausage

We love this…… so why don’t we marry it? Wheatsville makes its own sausage. We use sustainably and humanely raised fresh ground meats with fresh ingredients to make our sausage the highest quality. We think this brings our sausage offerings to the top of the pack. What kind of sausage do we offer?

Something Old (World)

Italian sausage is a staple in the American kitchen-hence its popularity and its variety. It is used as links and as a bulk sausage. Italian Sausages have some basic ingredients in common like garlic and oregano. From there they become more distinctive based on how much garlic and other ingredients. Our Italian Sausage recipe is a fennel Italian sausage. We offer a Hot Italian made with pork, and our Sweet Italian (The sweet means it is not hot-there is nothing added to sweeten the sausage) comes in Pork, Chicken and Turkey. One the most popular sausages in the country is Spinach and Feta Chicken. Ours is made from fresh ground chicken and fresh spinach to bring great flavor and great taste.

Something New

We have our own sausage flavors that are unique to Wheatsville such as the Tipsy Cow Beef Sausage. We rehydrate Ancho Chilies in Belgian Style Ale-usually North Coast Brewery’s Pranqster Ale. The mixture of smooth and sweet beer and the smoky, but mild peppers brings a great flavor that can be used in casseroles or on a bun as well as by themselves on the grill. Beef and Lamb Curry Sausage is also unique to Wheatsville. A mixture of beef and lamb with Madras curry powder, we take it another step and bloom the seasoning with red wine vinegar and coconut milk to bring the full curry experience. The vinegar adds some acid, and raisins bring the sweet element that is present in curry dishes. The Bloody Mary Chicken Sausage is another Wheatsville stand out. Built to represent a Texas style Bloody Mary, we include bacon, vodka, celery salt, tobasco, and olives. This is a great addition to pizza as well as standing out on it’s own.

Something Borrowed

Chorizo Here in Texas, Chorizo is a staple in our cuisine. The Chorizo flavor is characterized by red wine vinegar and paprika. The spicy element is usually cayenne pepper. It is traditionally made with pork glands. We have left out the glands and our Chorizo is less “greasy” than most. Wheatsville also offers a Chorizo Verde-or green Chorizo. You do not see this very much in the States, but you would see it further south. It is characterized by roasted poblano peppers and fresh serrano pepper and cilantro.

Something Blue
I got nothin’ here. Maybe next year we will come up with a blue sausage.

How do you cook link Sausages?
Our sausages are raw, they have not been smoked. When you buy prepackaged sausages they have already been fully cooked. If you put one of our sausages on the grill it will usually end up charred all over before it is done cooking. Before you put them on the grill, poach them. About a half a cup of water in a pan or skillet should do the trick. Flip them once while cooking. When the water is evaporated put them on the grill. If you are not grilling-add a small amount of oil to the water. When the water is gone, the oil will start to brown the sausages. Take them out when they reach the texture you want. It is always a good idea to take their temperature-it should be 160 degrees.


Great for Grilling: Smart Chicken and Niman Ranch Meats


Smart Chickens are raised in a free range environment by family farmers without the use of antibiotics, hormones or animal by-products. The Organic Line is Third Party certified humane. Tecumseh Farms is committed to environmental stewardship. Their facilities are surrounded by the farms where the grain to feed the chicken is grown, which saves energy on grain-hauling. They’re located close to one of the world’s largest natural aquifers, so their water use, which is already reduced because of the air-chilling, has no adverse affect on area water resources. The combination of environmental stewardship, humane treatment, and a safe product that has superior flavor makes Smart Chicken the premium value.

I had the opportunity to visit some of the Tecumseh Farms Smart Chicken facilities. I saw the land and barns where the organic lines of chickens are raised and the two processing facilities in the Omaha, Nebraska area.

The farms raising certified organic Smart Chicken  are also third party certified humane. The barns are clean and free of odor; the chickens are happy and laid back. Temperature and moisture are monitored and maintained by computers to ensure a comfortable environment for the chickens. The chickens have free access to the outdoors through open doors spaced every couple of feet all along the side of the 750 ft. long barn. We saw some chickens playing outside and some of them had escaped the pen area. It was pretty entertaining.

The non-certified organic line of Smart Chicken is raised on twenty-seven family owned farms. The entire line cannot get third party humane certification since these farms are owned by individual families and have a variety of barn configurations. Regardless, the ideals and standards are the same for all of the farms.

One thing that differentiates Smart Chicken from other larger chicken growers is the farmers’ commitment to proper care and welfare for the animals. Humane treatment not only contributes to a superior product and earns the trust of consumers, but is also just the right thing to do.

The standards that Smart Chicken brings to the table are unsurpassed by other U.S. chicken growers. For example, the CAS system of changing the oxygen and carbon dioxide levels in the atmosphere to stun the chickens before the processing procedure begins is a practice brought in from Europe.

Air chilling is another practice that separates Smart Chicken from other growers. Instead of using a chlorinated communal bath to lower their temperature, they are cooled by using only cold air. This process is cleaner and keeps additional water weight out of the birds. Since this is a fairly new procedure to the U.S., there are not yet standards for process or labeling.

But the real story is of a company that believes in doing the right things for the right reasons. This progressive company is a leader in their:

  • use of technology to produce a clean, superior product
  • concern for animal welfare
  • providing safe and good quality jobs
  • keeping high standards despite costs
  • managing shipping costs by placing their farms and facilities strategically.

They believe that by treating animals and people properly they can maintain the highest quality of chicken and can cultivate trust in their product and their company.


  • Niman Ranch raises livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world.
  • Niman Ranch works with the largest network of sustainable US family farmers and ranchers - 700 and growing.
  • ALL animals are raised outdoors or in deeply bedded pens.
  • Livestock raising protocols were developed with the help of animal welfare expert Dr. Temple Grandin, and are the strictest in the industry.
  • Niman Ranch offers a complete line of fresh beef, pork, lamb, poulty, cage-free eggs and a variety of smoked and cured meats. Niman ranch is leading the industry in sustainable and humane agricultural practices.

Grate for Grilling :)

I am pretty sure that Texans would love to think that they invented grilling. While I am pretty sure they did not, I would not be surprised if Texas was not responsible for some perfecting. In all likely hood, the grill would have been one of the earliest ways to cook. We have come from spit roasting over an open fire to the propane grill. Oddly enough, grilling is heavily associated with the summer (seems a little counterintuitive to stand around a 300 degree fire in 100 degree weather, but I guess that's why there is beer). I think grilling is for the whole year, but there is something to be said for not turning on the oven or stove in our wickedly hot Texas summers. On that front, the crock pot or slow cooker would also be perfect for the summer.

I would like to provide a few thoughts on grilling here. First off-the charcoal chimney. This is an amazing tool for the grill. Top of the line models are under $30 dollars. My $20 Webber one has been around for about 5 years and I can't imagine it not lasting for at least another five. This tool requires coals (put in the top of the chimney), newspaper (put in the bottom of the chimney) and an incendiary device (matches or lighter). Just light the newsprint at the bottom. Newsprint works best. The heavier the paper is the harder it is to keep it burning. The holes at the bottom and up the sides of the chimney allow plenty of oxygen through to keep the flames stoked and to get those coals good and hot in about 10-15 minutes. As the coals begin to get grey, dump them into your grill.

When I grill, I try to cook the entire meal on the grill. It brings a similar flavor to the meal, and lets face it, if you use charcoal you might as well get as much as you can out of your time investment. Those coals have a limited life span and temperature peak—you might as well cook as much as you can. I like grilling corn on the cob, asparagus, broccolini, tomatoes. jalapeños wrapped in bacon and stuffed with cheese.

There are a few tricks that will be helpful in a great grilling experience. The fat content of what you cook will determine how much flare up you get. This includes marinades. If your asparagus is dripping olive oil directly over a flame, it is going to flare up. If you are cooking a ribeye over the hottest part of the grill, it is going to have some char. I like carbon and I think it is a legitimate and valuable component to the flavor profile of grilling, but I do like to keep it in check. If you are going to grill fattier steaks like ribeyes, I recommend using indirect heat by putting them outside of the area of the coals.  In the case of grilling veggies, I recommend those goofy baskets. I hate seeing delicious green beans getting burnt to a crisp after they fell through the grate.

Lubrication is also a vital player in your grilling. Even if what you are grilling has oil or fat, get more oil on your grate. You want to do it after it has heated up, so that the grate absorbs the fat.

Seafood, other than shellfish, may need a basket. Flaky fish will come apart. One way to combat this is to grill your fish with the skin on. It brings structure and I feel like it adds flavor. But shellfish just need the kiss of the flames. You can even grill mussels and clams. Just wait till they open and do not spill the liquor they leave in their shells.

I hope these tips are helpful and bring some great grilling this summer.