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< Back House of Meats: Complete Turkey Dinner Preparation Instructions Prep Time: Cook Time: Serves: 8 to 10 Level: Easy to Intermediate About the Recipe Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie Ingredients Fully Cooked Heat & Eat Turkey Dinner Preparation BUTTERBALL - FULLY COOKED TURKEY HEATING INSTRUCTIONS: Follow instructions on packaging. HEAT & EAT - HOMEMADE BREAD DRESSING HEATING INSTRUCTIONS: Microwave: Heat on high power for 12 to 15 minutes. Rotate half way through. Oven: Heat in ceramic or glass dish at 350 degrees for 30 to 40 minutes. HEAT & EAT - WHIPPED MASHED POTATOES HEATING INSTRUCTIONS: Microwave: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in-Bag: Place unopened bag in boiling water for 35 to 40 minutes. Steamer: Place unopened bag in perforated pan for 25 to 30 minutes. HEAT & EAT - TURKEY GRAVY HEATING INSTRUCTIONS: Follow the instructions on the can. OPTIONAL - HOM KIELBASA COOKING INSTRUCTIONS: Bake covered at 350° F with 1/2 inch water for 30 minutes, drain water, and allow to cool for 10 minutes before cutting and serving. OPTIONAL - HOM HONEY GLAZED SPIRAL SLICED BONELESS HAM HEATING INSTRUCTIONS: Hams are fully cooked. Simply Heat & Serve. Remove plastic bag, place in covered dish, and place in a 325° F preheated oven for 1 hour. Previous Next

< Back House of Meats: Marinated Shrimp Kabobs Prep Time: No Prep! Cook Time: 4 minutes Serves: 1 Level: Beginner About the Recipe House of Meats offers Grill Ready Shrimp Kabobs. These delicious Marinated Shrimp Kabobs make a nice addition with any steak on the grill. We offer Marinated Shrimp Kabobs in Butter Garlic, Cajun, and Plain, just to name a few! Ingredients House of Meats Shrimp Kabob Butter Garlic Cajun Plain Oil for the grill grates Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation To Prepare: Coat grill grates lightly with oil. Grill or Broil House Meats Marinated Shrimp Kabobs over medium heat for approximately 2 minutes per side. When shrimp is pink in color it is done. DO NOT OVER COOK. Previous Next

< Back House of Meats: Oven Ready Cabbage Rolls Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe Cabbage rolls are a classic comfort food that is sure to warm you up on a chilly evening. Cabbage rolls are also a great option for meal prep, as they can be easily stored in the fridge or freezer and reheated for a quick and satisfying meal. *House of Meats Oven Ready Cabbage Rolls are not fully cooked, internal temperature must reach 165 degrees.* Ingredients House of Meats Cabbage Rolls - Average weight 8 ozs. Serving size is 1 to 2 House of Meats Cabbage Rolls per person Aluminum Foil Tomato Sauce Mozzarella Cheese Mashed Potatoes Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 375 degrees. Step 2: Place House of Meats Cabbage Rolls in glass Baking Dish, then tent with foil. Add additional Tomato Sauce as needed. Step 3: From a thawed state bake for 50 to 60 minutes until internal temperature reaches 165 degrees. If cooking from a frozen state add an additional 15 minutes to cooking time. Step 4: If desired, top with Mozzarella Cheese with 15 minutes left on scheduled cooking time. Step 5: Remove from oven, leave tented with foil and rest for 5 minutes. Serve with Mashed Potatoes and enjoy! Previous Next

< Back House of Meats: Breaded Baked Cod Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 2 Level: Easy About the Recipe This Breaded Baked Cod Fillets recipe is a simple and flavorful way to enjoy tender, flaky cod with a crispy, golden coating. A light tartar sauce base helps the breadcrumbs adhere, creating a crunchy crust that pairs beautifully with the juicy roasted tomato slices. A touch of oregano and lemon juice enhances the freshness of the dish, making it a well-balanced and delicious seafood meal. Ingredients 2 - 6 oz. House of Meats Cod Fillets/Loins 2 tbsp Tartar Sauce 4 oz. Breadcrumbs 3 tbsp Seasoned Dried Tomatoes 4 Tomato Slices ½ cup Lemon Juice, divided ⅛ tsp Oregano Leaves Preparation Step 1 : Preheat the oven to 400°F. Step 2 : Dip each fillet into tartar sauce, ensuring an even coating. Then, dredge in breadcrumbs, pressing gently to coat both sides thoroughly. Step 3 : Place the breaded fillets on a non-stick baking sheet. Step 4 : Arrange the tomato slices alongside the fillets on the baking sheet. Sprinkle the tomatoes with lemon juice and oregano for extra flavor. Step 5 : Bake for about 10 minutes, or until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 145°F. Step 6 : Plate the baked cod with the roasted tomato slices as a garnish. Drizzle with the remaining lemon juice for added freshness. Previous Next

< Back House of Meats: Grilled Yellowfin Tuna Steak Prep Time: 3 hours Cook Time: 4 minutes Serves: 4 Level: Beginner About the Recipe This grilled tuna steak recipe is the perfect way to enjoy a healthy and delicious meal. Whether you're a seafood lover or just looking for a new way to enjoy tuna, this grilled tuna steak recipe is sure to become a new favorite. Ingredients 4 - 8 oz. House of Meats - Sashimi Grade - Yellowfin Tuna Steaks ½ cup Lime Juice 1 Clove Garlic , minced 1 tsp Marjoram Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Combine lime juice, garlic, and marjoram in an 8 x 8 inch glass baking dish and add the four Half Pound Sashimi Grade Yellowfin Tuna Steaks. if not covered with marinade, turn frequently. Step 2: Marinate covered for 3 hours. Step 3: Pre-heat grill to high heat. Step 4: Grill marinated Half Pound Sashimi Grade Yellowfin Tuna Steaks on high heat for 2 minutes per side. At the one minute mark turn steaks 180 degrees to create diamond shaped grill marks. DO NOT OVERCOOK! Previous Next

House of meats Home delivery House of Meats is happy to provide a convenient home delivery option for busy customers who need to save time. Sit back and relax while we take care of delivering your order straight to your door! Receive your groceries in as little as 2 hours! Order Here Payment Info $25.00 Order Minimum Cash and Credit Card Only Checks and EBT Not Accepted Ordering Info Call To Order: 419.382.MEAT (6328) Place Order by 9:30 AM for Same-Day Delivery Delivery Fee Local Delivery: $15.00 Out-Of-Area: Prorated rates are available , determined on a case-by-case basis Delivery Times 10:00 AM to 6:00 PM Delivery dates Normal Business Hours Please check your House of Meats home location

< Back House of Meats: Prime Rib Sliders Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Cooking time for a House of Meats Prime Rib Sliders can vary depending on several factors. Here are some general guidelines for cooking our Prime Rib Sliders. Ingredients House of Meats Prime Rib Sliders . There are many to choose form. We suggest 2 per person and more for big eaters. Preparation Step 1: Preheat a gas or charcoal grill to reach medium-high heat, around 375 to 400 degrees F. Clean the grill grates, to prevent sliders from sticking. Step 2: Place the House of Meats Prime Rib Sliders on the hot grill and cook for 3-5 minutes to sear on the bottom. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 160°F for ground beef to be considered safe to eat. Rare: 4 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 6 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. NOT RECOMMENDED! CHEESE: If adding cheese; place your favorite slices on top of the House of Meats Prime Rib Sliders during the last 2 minutes of grilling and close the grill cover so the cheese can melt. RESTING: Remove the sliders from the grill and let the rest for 3 to 5 minutes before serving so the juices can redistribute. TOAST BUNS: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! ASSEMBLY: Build the sliders with lettuce and tomato on the bottom bun, followed by the slider and other toppings and the top bun. THE RULES: Flip the sliders just once. Never press on the sliders with a spatula while they are grilling. TOPPINGS: Caramelized Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Grilled Peppers Dill Pickles slices Condiments: Mustard, Ketchup, Mayo, and many more! Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! Previous Next

< Back House of Meats: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next

This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. < Back House of Meats: Choice Black Angus Rump Roast Prep Time: 20 minutes Cook Time: 3 hour and 40 minutes Serves: 6 Level: Beginner About the Recipe This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. Ingredients 3 lbs - House of Meats Choice Black Angus Boneless Rump Roast 3 Cloves of Garlic , minced 1 tbsp Fresh Rosemary, chopped finely (or 1 teaspoon dried rosemary ) 1 tbsp Fresh Thyme, chopped finely (or 1 teaspoon dried thyme) 2 tsp Kosher Salt 2 tsp Freshly Ground Black Pepper ¼ cup Olive Oil Preparation Step 1: Preheat your oven to 375°F. Step 2: In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let mixture rest for 5 -10 minutes so the herbs soften and the oil takes on their flavor. Step 3: Rub the herb mixture all over roast, making sure it’s completely covered. Step 4: Place roast in roasting pan and cook for 30 minutes to brown the outside. Step 5: Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness. Step 6: Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving. Slice and serve. Leftovers make delicious Beef Manhattans. Previous Next

Working at house of meats The House of Meats offers: An outstanding hourly rate A generous attendance bonus An aggressive commission schedule Excellent benefits Health insurance Paid holidays Paid vacations Employee discounts Unlimited earnings potential What House of Meats Needs: Mature Aggressive Self-motivated Customer service-oriented Reliable Personable individuals We have full and part-time positions available in a friendly fast-paced environment! Want to Join the Team? 1 -HOUSE OF MEATS- MEAT-CUTTER, APPRENTICE PROGRAM Our new apprentice program is available at four of the House of Meats locations; Alexis Road , Glendale , Holland Sylvania , and Maumee . This program is dedicated to developing Meat Cutters within the House of Meats that will possess high skill levels in Meat Department Management from the ground floor to the top management levels. Our program will develop motivated individuals who are looking for a career with our exciting, growing company. There is no experience necessary; you will learn as you work. Your starting pay for an Apprentice Meat Cutter will be negotiated during the interview process, along with a host of benefits including attendance bonuses and employee discounts. Experience of any level will be adapted/modified to meet you where you're at, this includes Income and Position! More Info 1 Back Room, Cutting Room Productions positions: Chicken production Sausage Makers Grinders Meat Cutters Meat cutting Apprentice Program. More Info 3 Other Jobs Check Back Soon! More Info Carry Out & Customer Assistance Personnel: Meat Clerks Cashiers Stocking Clean Up More Info 2 Log In Log In to Connect With Members View and follow other members, leave comments & more. Log In House of Meats - Members Thank you for being a part of the House of Meats team! To the left is the login portal for all staff! If you haven't created an account already, go ahead and do so! Management will then review your account and approve you! Please be patient as it takes time for us to complete all requests! Member Login My Account

< Back House of Meats: Balsamic Glazed Salmon Fillets Prep Time: 5 to 10 minutes Cook Time: 15 to 20 minutes Serves: 1 Level: Easy-Intermediate About the Recipe Balsamic Glazed Salmon is a mouthwatering dish that combines the rich flavors of salmon with a sweet and tangy balsamic glaze. This dish is a perfect choice for a special occasion or a weeknight dinner, and it pairs wonderfully with a variety of sides such as roasted vegetables, rice, or a fresh salad. Ingredients 4 - 12 oz. House of Meats Salmon Fillets 4 Garlic Cloves Minced 1 tbsp Red or White WINE 1 tbsp Honey ⅓ cup Balsamic Vinegar 4 tsp Dijon Mustard Salt & Pepper to Taste 1 tbsp Chopped Fresh Oregano Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat oven to 400° F. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Step 2: Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Step 3: Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Step 4: Brush fillets with remaining glaze and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Previous Next