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< 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

< Back House of Meats: Choice Black Angus - Boneless Sirloin Fillet Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe House of Meats Choice Black Angus Boneless Sirloin Steaks, when prepared and cooked properly, have a distinctly delicious beefy flavor. Sirloin steaks do not have much fat content or intramuscular marbling. Therefore, you should be careful not to overcook them. Do to its lower fat content, we recommend cooking steaks rare to medium rare for maximum flavor, tenderness, and juiciness. Did you know? House of Meats will gladly cut your Boneless Sirloin Filet to any thickness you desire, just ask! One more thing. Did you know? This steak is excellent marinated. Ingredients Half Pound Boneless Sirloin Filet 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: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue to grill 2 to 3 minutes for medium - rare, 4 to 5 minutes for medium, and NOT RECOMMENDED 6 to 8 minutes for medium - well. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Tomahawk Steak Prep Time: 1 hour (to bring steaks to room temperature) Cook Time: 35 - 40 minutes Serves: 2 to 3 (Per Tomahawk Steak) Level: Intermediate About the Recipe To cook a tomahawk steak, start by preparing the steak with a dry brine and generous seasoning. Then, you can cook it using a reverse sear method, starting at a lower temperature to cook through and then searing at high heat for a crust. Alternatively, you can sear it quickly on the grill or in a pan before finishing it in a preheated oven. Rest the steak for a few minutes before serving to allow juices to redistribute, resulting in a more tender and flavorful steak. Ingredients House of Meats Tomahawk Steaks Preparation Instructions: Heat an outdoor grill to highest heat possible. Season tomahawk steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Be sure to get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Choose grill or oven method. DO NOT OVERCOOK! Grill: Move the steak to the indirect heat side of the grill and grill at 350 degrees until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Oven: Transfer the steak to a baking sheet. Bake in the preheated 375°F oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Let the tomahawk steak rest 5 to 10 minutes before serving. Spoon 1 to 2 tablespoons of compound butter onto the steak. Slice and serve. Compound Butter Instructions: In a bowl, combine: 8 tbsp room temperature salted butter 2 tsp minced garlic 2 tsp minced parsley 1 tsp minced fresh rosemary 1 tsp salt 1 tsp black pepper 1 tsp Worcestershire sauce Mix until well blended. For perfect steaks, check internal temperature with an instant-read thermometer: Rare: 120°F – Shiny red appearance, very soft to the touch Medium-rare: 130°F – Deep red to pink appearance, soft to the touch with slight resistance Medium: 135°F – Pink in the middle, between firm and soft to the touch Medium-well: 140°F – Light pink with graying edges, firm with some resistance Well-done: 150°F – No pink, firm to the touch Previous Next

< Back House of Meats: How to Prepare Cooked Shrimp Prep Time: 2 hours to Overnight Cook Time: Serves: 10 Level: Beginner About the Recipe Cooked Shrimp can be very versatile in cooking. Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Ingredients 2 lbs House of Meats Cooked Shrimp 16/20 Count 26/30 Count 31/40 Count 41/50 Count Lemon Wedges Cocktail Sauce 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: To thaw, place shrimp in a colander at room temperature for approximately 2 hours or in the refigerator overnight. Step 2: When thawed gently rinse under cold water, drain, and refrigerate. Step 3: Use thawed shrimp in 3 days. Step 4: To serve in a warn dish, add to your favorite recipe after all the other ingredients are cooked. DO NOT OVER COOK. Previous Next

< 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: Baked Red Snapper with Savory Sauce Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Savory Baked Red Snapper is a rich, flavorful dish with a zesty tomato-based sauce infused with aromatic vegetables and warming spices. The snapper fillets are lightly coated in seasoned flour, baked to perfection, and basted in a delicious blend of tomatoes, Worcestershire sauce, and chili powder. This dish is easy to prepare yet full of bold flavors, making it a perfect centerpiece for any meal. Ingredients 4 to 6 - House of Meats Red Snapper Fillets Flour seasoned with salt and pepper 3 tbsp Butter 1 Small Onion, chopped 2 cups Celery, chopped ¼ cup Green Pepper or Red Pepper, chopped 3 cups Canned Tomatoes 1 tbsp Worcestershire Sauce 1 tbsp Ketchup 1 tbsp Chili Powder 1 tbsp Lemon Juice 2 Bay Leaves 1 Minced Garlic Clove Preparation Step 1: Preheat the oven to 350°F. Step 2: Pat the snapper fillets dry with a paper towel, then coat them lightly in seasoned flour. Shake off any excess and place them in a baking dish. Step 3: In a pan, melt butter over medium heat. Add the onion, celery, and bell pepper. Cook for about 15 minutes until softened. Step 4: Stir in the canned tomatoes, Worcestershire sauce, ketchup, chili powder, lemon juice, bay leaves, and minced garlic. Let it simmer for 5 minutes. Step 5: Pour the sauce over the fillets and bake for 30 to 45 minutes, basting every 10-15 minutes with the sauce. The fish is done when it reaches 165°F and flakes easily. Step 6: Remove the bay leaves and serve hot. Previous Next

< Back House of Meats: Corn Flake Walleye Prep Time: 15 minutes Cook Time: 15 to 20 minutes Serves: 6 to 8 Level: Beginner About the Recipe Crispy on the outside and tender on the inside, this Corn Flake Walleye recipe is a fish fry favorite. Coated in a golden cornflake crust and lightly fried, these fillets pair perfectly with tartar sauce and fries for a comforting, crowd-pleasing meal. Ingredients 3 to 4 lb. House of Meats Walleye Fillets (cut in half if large) 4 cups Cornflakes, crushed as finely as possible 4 Eggs with a dash of Milk (for egg wash) 1 cup Flour ½ tsp Cayenne Pepper (optional, to mix with cornflakes) Preparation Step 1: Heat oil (about ½ inch deep) to 350°F or standard frying temperature. Step 2: Dip House of Meats Walleye Fillets in the egg and milk wash and let excess drain. Dredge through flour, then dip back into the egg wash. Step 3: Roll the coated fillet in crushed cornflakes (mixed with cayenne if desired), making sure to press coating on evenly. Carefully place into the hot oil. Step 4: Turn the fish once or twice until easily pierced with a fork and golden brown. Step 5: Drain on a plate lined with paper towels. Step 6: Serve hot with tartar sauce and French fries. Previous Next

< Back House of Meats: Pork Chop Soup Prep Time: 10 minutes Cook Time: 2 hours and 10 minutes Serves: 8 Level: Easy About the Recipe This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired. All meat items are available at House of Meats! Recipe by Oisín Ó Searcóid Updated on November 17, 2022. Ingredients 4 Quarter Pound House of Meats Boneless Pork Chops 3 cups Chicken Broth 2 tbsp Soy Sauce 2 cups Water 1 tsp Paprika 1 tsp Dried Oregano 1 tsp Garlic Powder ½ tsp Salt ½ tsp Ground Black Pepper ½ tsp Chili Powder 1 Large Bay Leaf ¼ cup Flour 3 Medium Potatoes , peeled and diced 1 cup Chopped Broccoli 1 Medium Carrots , diced 1 Medium Onions , diced 2 Stalks of Celery , diced 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: Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure and then transfer pork chops to a cutting board to cool, for about 20 minutes. Step 2: Whisk flour into the reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop it into bite-sized pieces. Step 3: Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in the flour mixture, reduce the heat, and simmer for 1 hour. Step 4: Remove and discard bay leaf, then gently mash potatoes. Serve immediately and enjoy! Previous Next

< Back House of Meats: Turkey and White Bean Spinach Soup Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6 Level: Beginner About the Recipe Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied! All meat items are available at House of Meats. Credits: Stephanie Ingredients 1 lb HOM 100% Pure Ground Chicken Breast 1 tbsp Olive Oil 1 tbsp Minced Garlic ½ cup Yellow Onion, diced 4 cups Chicken Broth Salt & Pepper to taste 1 tbsp Lemon Juice ½ tsp Thyme 2 cups Fresh Spinach, washed 5.50 oz Cannellini Beans, drained and rinsed ¼ cup Parmesan Cheese , shaved to garnish Hard Crusted Bread 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: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, cook until they are soft and translucent, about 5 minutes. Step 2: Add the chicken broth to the pot and bring to a light boil. Step 3: Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces. Step 4: Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes Step 5: Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes. Step 6: Top each bowl with Parmesan cheese if desired and serve! Enjoy this soup with crusty bread! Previous Next

< Back House of Meats: Turkey Roll Ups Prep Time: 10 minutes Cook Time: 35 minutes Serves: 1 Level: Easy About the Recipe The 7 oz. Turkey Roll Ups are a House of Meats Signature item. A generous portion of Sliced Turkey Breast wrapped around our Homemade Bread Dressing. These are available to purchase at all House of Meats locations and online ordering! Ingredients 7 oz. House of Meats Turkey Roll Ups 1 Can Turkey Gravy Salt & Pepper , to taste 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: Preheat your oven to 350°F. Step 2: Place Turkey Roll Ups in a casserole baking dish. Add one can of Turkey Gravy. Step 3: Bake covered for 35 to 40 minutes. Step 4: Salt and Pepper to taste. Serve with Mashed Potatoes and Green Beans. NOTE: Turkey Rolls Ups are fully cooked. You only need to warm them through. Turkey Roll Ups are microwavable. Previous Next

< Back House of Meats: Grilled Pork Steak Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Easy About the Recipe This is a great recipe for grilled House of Meats Pork Steak that can be made in under an hour, full of flavor, and falls right off the bone! Ingredients 6 House of Meats Pork Steak , cut approximately 3/4 of an inch to an inch. One Pork Steak per person. Bottle Thick BBQ Sauce. We suggest Sweet Baby Rays , Gertie’s , or Mississippi . Rib Rub. We suggest House of Meats Char Broil Rub & Grill or House of Meats Dad's Seasoning , we liked Dad’s the best. 1 Onion , sliced Aluminum Foil 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: Season House of Meats Pork Steak well with rib rub. Step 2: Wrap seasoned Pork Steaks in aluminum foil, optional, and add onion slices. Step 3: Preheat grill to medium heat. Place foil-wrapped pork steak on the grill for about 40 minutes over medium heat. Step 4: After 40 minutes, peel the foil back and check the Pork Steaks. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 5: Your House of Meats Pork Steak are ready to serve with Corn on the Cob or your favorite side from the House of Meats. Previous Next

< Back House of Meats: Beer Battered Catfish Fillets Prep Time: 15 minutes Cook Time: 5 to 7 minutes Serves: 6 Level: Beginner About the Recipe This recipe will work with almost any fish fillet. Ingredients 3 lbs House of Meats Catfish Fillets ¼ cup Cornmeal ¼ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper To Taste House of Meats French Fries Tartar Sauce Buns for fish sandwiches 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: In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. Step 2: In a separate medium mixing bowl beat two eggs well, add beer and minced onions, and mix well. Step 3: In a frying pan heat the vegetable oil to 375 degrees. Step 4: Roll the Catfish Fillet into the flour and cornmeal mixture, then dip into the beer and egg mixture, then back into the flour and cornmeal mixture. Step 5: Place coated Catfish Fillet into the deep-fry, cook until golden brown. Fillets will start to float to the top when done, approximately 5 to 7 minutes. Step 6: Enjoy with with Tartar Sauce and French Fries. Previous Next