Search Results

Weekly Special Offer available while supplies last We reserve the right to limit quantities sale starts 10-23-2023

Looking for gift cards? Order Gift cards today and get Gift Cards delivered right to your door! Order Now This week's Promo: Free 1 lb of mustard potato salad Add 1 LB of mustard potato salad to your cart and Use Code: freepotsal to receive the discount! ($5.99 in value) family-style recipes House of Meats: Mark Siffer's Chicken Gumbo House of Meats: Chicken Wings or Wing Dings On The Grill House of Meats: Greek Grilled Grouper Button Button Button $6.99 Sirloin Filet ~.5 pound per package Buy 10 For $6.29 Each ! Sirloin Filet ~.5 pound per package $1.99 Buy 10, Get 1 Free ! Choice Black Angus ~1/4 pound per package Buy 10, Get 1 Free ! $1.69 Shrimp Kabobs Price Per Item $1.99 Buy 10, Get 1 Free ! - Family Focus - House of Meats started in 1972 as a small family-owned butcher shop with a dream of giving customers great service across Northwest Ohio. Since our creation, we've had the chance to expand to six locations in the Toledo area! Our History Founding 1988 - 1996 1997 - 2018 2019 - 2022 Present First Generation Paul Meads, first-generation owner, managed a Shinner's Meat Market in Illinois. Eventually, second-generation owner, James P. Meads, would purchase the Toledo Shriner's store at the Southland Shopping Center with his business partner Kenny Lehmann. shift from second to third generation James P. Meads and Kenny Lehmann opened a second store on Alexis Road in 1988. After four years, both partners retired, and James Meads' son, Jim Meads partnered with his sister, Kate Horner, to buy the business, eventually opening a third location on Holland-Sylvania Road in 1996. Both Jim Meads and Kate Horner are co-owners to this day! Old And New Locations The Andersons and House of Meats partnered up to operate stores in four of The Andersons retail locations in 2001. Unfortunately, in 2017, those four locations closed when The Andersons eliminated the retail business. House of Meats announces a new stand-alone location opening in Maumee. Business continues with seven existing locations in the Toledo area in Glendale, West Alexis, Holland-Sylvania, Maumee, Rossford, Point Place, and Starr Avenue. Service is our specialty It's not just a saying on our hats, it's on everything we do. The goal of House of Meats since 1972 has been to provide quality meat at fair prices through an exceptionally trained efficient team of unique personalities. We welcome you to our clean, diverse, and well-stocked stores. We want every time you shop to be a positive experience. So relax, taste, look and enjoy. Ask questions. We are here to help you because service IS our specialty! Overcoming the Pandemic On July 28, 2019, House of Meats officially closed its Rossford Location, leaving six operations open. A year later, the international pandemic hit, leaving many meat markets, including House of Meats, in a tough situation due to fluctuating inventory. With customer-oriented employees, and keeping customers updated with out-of-stock items, House of Meats overcame the hardships of the pandemic. In 2022, House of Meats marks a 50-year milestone! Find Us Online & In-Store! SUBSCRIBE Stay updated with the latest deals and important information about House of Meats! Enter your email here Subscribe Now Thanks for submitting!

< Back House of Meats: Mark Siffer's Chicken Gumbo Prep Time: 20 minutes Cook Time: 2 hours Serves: 6 Level: Beginner About the Recipe Want something special with common ingredients you have at home? This is "kicked up" and is easy to make when you shop at House of Meats! Ingredients 2 Whole HOM Cajun Marinated Chicken Breasts . Your House of Meats butcher will be glad to cut into ½ inch pieces. Just ask. 1 Link HOM Smoked Cajun SausageCut into 1/4 inch slices 1 Large Onion, chopped 1 cup Chopped Celery 1 cup Chopped Sweet Bell Peppers 1 cup Chopped Carrots 1 cup Sliced Mushrooms 3 tbsp Butter 3 tbsp Olive Oil 6 tbsp Flour 6 cups Chicken Broth, you may use water. Do not add bullion, too salty 1 tsp Old Bay Seasoning Salt and Pepper to taste Rice, Crusty Bread and Hot Sauce for garnish at serving 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 heavy soup pot melt the butter over medium low heat with the oil. Add the flour and Wisk constantly for about 8 min until the mixture (roux) becomes the color of peanut butter. Step 2: Add celery, onion, carrots, mushrooms, and bell pepper and stir until coated. Mixture will be very thick again so make sure to stir thoroughly and scrape the bottom of the pot. Add the HOM Smoked Cajun Sausage and the remaining stock, and simmer covered for about 30 min. Step 3: Taste for seasoning at this point and add salt and pepper to taste. (about 1½ tsp salt and ½ tsp black pepper). Step 4: Add the chopped HOM Cajun Marinated Chicken Breasts cover and cook over low heat for about 1 hour stirring every 15 min. or so to keep from sticking to bottom of pot. Step 5: Serve over cooked rice or with a great crusty bread. Garnish with chopped parsley or hot sauce... Yummmmmmy! Great reheated the next day (if there is any left) ENJOY! Previous Next

< Back House of Meats: Toledo's Best Kielbasa & Kraut Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves: 6 Level: Easy About the Recipe Our thanks to Dearborn Sausage Company for sharing this recipe for use with their Sauerkraut. Ingredients 2 lb. Fresh House of Meats Bratwursts 2 lbs Dearborn Sauerkraut ½ lb HOM Sliced Bacon ¼ cup Diced Onions 1 tbsp Brown Sugar ¼ tsp Pepper House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst 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 Sep 1 - Cooking the Kielbasa: Cook 2 lbs. of HOM Toledo’s Best Homemade Kielbasa. This will be slightly undercooked. #1 . Preheat oven to 350 degrees F. #2 . Place Kielbasa in a baking dish, add 1/4 inch of water, cover with foil, and bake for approximately 20 minutes. #3 . Remove foil, drain, and bake for an additional 10 minutes turning frequently to brown. Step 2 - Sauerkraut Mixture: #1 . Rinse 2 lbs. of Kraut & drain. #2 . Cook 1/2 lb. of HOM Sliced Bacon, chop & add to drained kraut. #3 . Add 3/4 tbsp. of brown sugar and 1/4 tsp. pepper to kraut – mix. Step 3: Cut the Kielbasa into 1-inch pieces and mix with kraut. Pre-heat oven to 325 degrees. Put Kraut and Kielbasa in baking dish and place baking dish in the oven after pre-heating and bake at 325 for 45 minutes. Step 4: Serve with boiled or mashed potatoes. Previous Next

Recipes Filter: Appetizers & Sides Beef Bratwurst & Sausages Breakfast Chicken Complete Dinner Featured Recipe Ham Kielbasa Pork Sandwiches & Sliders Seafood Soups & Chili Turkey Winter House of Meats: Complete Holiday Ham Dinner Preparation Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! House of Meats: Prepare the Perfect Turkey Creating the perfect turkey is an art that brings family and friends together, especially during special occasions. This recipe will guide you through roasting a turkey that is moist, flavorful, and beautifully golden-brown. Beginner House of Meats: Turkey and White Bean Spinach Soup 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 Beginner House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Pork Medallions House of Meats Marinated Bacon Wrapped Pork Medallions are ready for the grill. We also offer Grill Ready Bacon Wrapped Marinated Chicken Breasts and Beef Tenderloins, ask your House of Meats butcher for suggestions. Beginner House of Meats: Baked Boneless Wings House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings; proceed to Baking the HOM Marinated Boneless Wings. ** HOM offers ready to cook marinated flavors of Boneless Wings, featuring: Fireballs, Honey Bar-B-Que, Butter Garlic and many more. Just ask for your marinade favorite flavor. Beginner House of Meats: Pan Fried Lake Perch 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. Beginner House of Meats: Chicken Shish Kabobs House of Meats Complete Chicken Shish Kabobs are ready to go on the grill. Add a few sides and you have the perfect meal for a busy weeknight or entertaining friends. Ready in 10 to 15 minutes of cooking time! Beginner House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Beginner House of Meats: Prime Rib Sliders 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. Beginner House of Meats: Summer Garden Chicken Made with Boneless Skinless Chicken or Chicken Thighs Enjoy a burst of fresh summer flavors with this delightful dish featuring tender boneless, skinless chicken paired with tomatoes, yellow summer squash, zucchini, and onions, topped with cheese and your choice of dressing. It's a perfect way to savor the tastes of summer in one satisfying meal. Beginner House of Meats: Half Pound Gourmet Angus Burgers These gourmet Angus burgers are made with a half pound of high-quality Angus beef. The patties are then grilled to your desired level of doneness, resulting in juicy, flavorful burgers! Perfect for family gatherings or for any dinner occasions! 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 ... 9 Click Here for Additional Recipes

< Back House of Meats: Juicy - Baked Quarter Pound Boneless Pork Chops Prep Time: 5 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe Tired of dry pork chops? Stop your pork chops from drying out, bake them at high temperature for a shorter amount of time! House of Meats suggests baking pork chops at 425 degrees F, at this temperature, 4 oz. boneless pork chops will take between 8 to 10 minutes to cook. Ingredients 4 HOM Quarter Pound Boneless Pork Chops NOTE: HOM also offers a thicker 6 oz. Boneless Pork Chop . 1 tbsp Olive Oil 1 tbsp Brown Sugar 2 tsp Paprika, Sweet or Smoked 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Kosher Salt ½ tsp Fresh Ground Black Pepper Or, you can make your own rub with your favorite ingredients. Want an EZ option? HOM offers a huge selection of rubs that are ready to go! 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 oven to 425° F. Line a rimmed baking sheet with parchment paper. This sure makes for easier clean-up. Step 2: Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet. Step 3: Combine the rub ingredients; brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well. Rub the spice mixture over all sides of the pork chops. Step 4: Bake pork chops at 425° F., at this temperature, 4 oz. boneless pork chops take between 8 to 10 minutes to cook. Step 5: After your pork chops have baked for about 8 minutes, you will want to check on them frequently with a quality instant read meat thermometer. The USDA recommendations state that you cook pork chops to an internal temperature of 145° F and then allow the meat to rest tented with foil for at least 3 minutes. DO NOT OVERCOOK. Step 6: Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook. Serve with Mashed Potatoes with Green Beans, Roasted Vegetables (you can do these on the same pan, timing is everything here, start veggies ahead of chops). 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

< Back House of Meats: Baked Boneless Wings Prep Time: 40 minutes Cook Time: 22 minutes Serves: 5 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings; proceed to Baking the HOM Marinated Boneless Wings. ** HOM offers ready to cook marinated flavors of Boneless Wings, featuring: Fireballs, Honey Bar-B-Que, Butter Garlic and many more. Just ask for your marinade favorite flavor. Ingredients 1 ½ lbs House of Meats Marinated Boneless Wings ¼ cup All-Purpose Flour 2 tbsp Cornstarch ½ cup Buttermilk 1 Large Egg White 2 cups Panko Breadcrumbs , optional. Coating the HOM Boneless Marinated Wings with Panko will give a crispier exterior. 1 tbsp OPTIONAL: Vodka or other neutral spirit OPTIONAL FOR SERVING: Carrot and Celery Sticks OPTIONAL FOR SERVING: Ranch or Blue Cheese Dressing 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: Set up a dredging station: Combine the all-purpose flour and cornstarch, together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka (optional) together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet. Step 2: Dredging HOM Marinated Boneless Wings: Add HOM Marinated Boneless Wings to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat HOM Marinated Boneless Wings in buttermilk, then add to the panko breadcrumbs and turn to coat. Step 3: Setting the coating on the HOM Marinated Boneless Wing:Place the coated HOM Marinated Boneless Wings on the wire rack. Repeat the dredging process with the remaining pieces of HOM Marinated Boneless Wings, leaving space between the pieces. Let the breaded HOM Marinated Boneless Wings sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F. Step 4: **Baking the HOM Marinated Boneless Wings:Bake the breaded HOM Marinated Boneless Wings until cooked through or an instant-read thermometer registers 165°F. This should take approximately 15 to 20 minutes. Step 5: Broiling the HOM Marinated Boneless Wings: Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more. Step 6: Serving HOM Marinated Boneless Wings: Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired. Previous Next

< Back House of Meats: EZ Air Fryer Brats Prep Time: 10 minutes Cook Time: 25 minutes Serves: 2 Level: Easy About the Recipe Italian sausage is a rich and flavorful ingredient that can add depth and complexity to a wide variety of dishes. Its bold taste makes it a popular choice for adding flavor to pasta dishes, soups, stews, and casseroles, and it can be used in both Italian and non-Italian recipes. Ingredients 1 lb House of Meats Brats, any flavor profile (One pound serves approximately 2 - 3 people) House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst 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: Since House of Meats are already seasoned and have a higher fat content, you don't need to do any prep work for this recipe. Remove your House of Meats from the refrigerator for 5-10 minutes before cooking. Cook on 360°F. Step 2: Lay the sausage in a single layer on the air fryer basket, leaving room on all sides. No need to preheat the air fryer, just lay the sausages on the basket and put in at 360°F. Step 3: Cook the Brats in an air fryer oven for 6 minutes turn over, and continue cooking for an additional 5 to 6 minutes, or until the internal temperature reaches 160°F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook the brats as they'll start to shrivel and juices and flavor will start leaking from the brats. Step 5: Remove the House of Meats Brats from the air fryer and let rest for 3 minutes before serving. It takes at least 3 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Enjoy! Previous Next

< Back House of Meats: Chuck Wagon Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 2 tsp Oil 1 Garlic Clove , minced 2 cups Hot Water 1 Large Can of Tomatoes 1 Lemon , sliced thin 2 Medium Onions , sliced 1 tbsp Salt ½ tsp Pepper 3 tbsp Sugar 6 Medium Carrots , peeled and cut into 1-inch pieces 5 Medium Potatoes , quartered 1 Dash of Clove ½ tsp Basil Leaves, dried 1 Can Peas 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: In a Dutch oven or skillet, brown beef well in oil. Step 2: After the beef is cooked, remove it and put it into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer for 2 hours, stirring occasionally. Step 3: Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Step 4: Add canned peas, and cook until they are heated through about 4 minutes. If necessary to thicken the gravy, add flour dissolved in water. Serve hot and enjoy! Previous Next

< Back House of Meats: Air Fryer Boneless Wings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings are ready to go! They may be prepared "as is" or breaded as described. If you choose not to bread your wings proceed to the cooking process.** Ingredients 1 lb Of your favorite House of Meats Marinated Boneless Wings. Serves 4 2 Eggs 1 cup Flour ½ tsp Garlic Powder , if desired ½ tsp Salt , if desired Olive Oil Spray or your favorite spray 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: House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings proceed to the cooking process.** Step 2: In a shallow bowl whisk together the 2 Eggs. Add House of Meats Marinated Boneless Wings to the egg mix. Step 3: In a separate shallow bowl or zip-lock bag mix together the flour, garlic, and salt. Step 4: Prepare just enough to fill the Air Fryer, do not work ahead. Remove the boneless wings from the egg , let excess to drip off and add to the flour mixture. Toss until boneless wings are coated with flour. Step 5: **Preheat the Air Fryer to 400 degrees. Spray the basket with the Olive Oil and add the egg and flour coated wings to the basket leaving some space between them Lightly spray with oil and cook for 5 to 7 minutes, turn and cook for an additional 7 to 10 minutes. Internal temperature should reach 165 degrees. Step 6: Serve with your favorite dipping sauce and celery. Previous Next