Sam's Quality Meat Market

Canadian bacon has more in common with ham than regular bacon. It comes from the loin of the pig, which is the middle portion of the back. Canadian bacon is lean and tender, and usually smoked.

According to Pork Checkoff, the most common cuts of pork have about 16 percent less fat and 27 percent less saturated fat today than they did 19 years ago. Pork tenderloin is every bit as lean as skinless chicken breast.

Meat can make you sick if it is too old, so it’s important that you always buy fresh. Signs that the meat may not be fit for consumption include a gray look to the meat, as well as bad odors and/or a slimy texture.

If you are going to store your meat in the freezer, it’s important that you package it properly to avoid freezer burn. Make sure that there are no air pockets left inside the packaging, as this is where freezer burn likes to form.

Did you know that beef contains substantial amounts of nutritious minerals like zinc and selenium? Zinc, necessary for a healthy immune system, also drives the function of the nervous system. Selenium, which supports protein synthesis, is also key to healthful enzyme activity and helps facilitate chemical reactions in the body.

When cooking a beef roast, be sure that you insert a meat thermometer into the center of the largest muscle (not into fat or a bone) before putting it into the oven. Place your roast fat side up in an open roasting pan for best results. Do not cover, add water, or baste, and always roast slowly (325 degrees is a good temperature).

Our selection of high quality meats is cut for you daily. We offer a variety of meats that are fresh and ready for you to cook on the grill or stove top, or roast in the oven.

The changes that the USDA is making to the names of cuts of meat will primarily be for pork, and the terminology will mirror beef labeling. If you are needing a specific cut of pork, just ask. We will make sure you get the right one, regardless of the name by which you know it.

When buying a ham, look for its water content to determine quality. Added waterweight should be included on the label. Most supermarket hams contain as much as 35 percent added waterweight.

Most hams sold today are wet-cured in a water-based brine. But ham can also be dry-cured with a rub made with spices and seasonings. A ham that is dry-cured in this way is called "country style.

While it is always best to use our products as soon as possible after you purchase them, we know it is not always possible. If necessary, you can freeze meat for a couple of months; longer if you use a home vacuum sealer.

When roasting, grilling or frying our fine meats, be sure to cook them to more than 140 degrees. This prevents any bacteria from growing, and kill existing bacteria. We recommend always using a meat thermometer to test proper cooking temperature.

We take great care to sell meats that are safe for all to consume when they leave our store. Our staff is trained in the proper handling of our products, and all of the meat we source is inspected and USDA certified.