Greetings people of the internet! I come bearing a gift. A gift in the form of this beautiful, hand crafted, boneless, 100% Certified Angus Beef, marinated in-store, thick cut, tender and juicy blog. The subject of this writing, which might be obvious to those possessing keen observational skills, is beef! Specifically our Burgundy Pepper Spoon Roasts, the quality of which has forged a reputation among those familiar with the humble chain of grocery stores throughout Wisconsin known as Festival Foods. As you might be aware at this point in the blog, the Burgundy Pepper marinated Spoon Roasts are one of Festival’s customer favorite signature items. This statement rings true for not only the native Wisconsinite that makes Festival Foods his or her temporary home during weekly shopping visits, but for the 100s of out of state guests who write in to us requesting that we build a store closer to them simply so they can experience a Burgundy Pepper Spoon Roast on a more regular basis. We have even shipped large quantities of this precisely prepared product as far away as Texas. But what of the question on everybody’s mind? “Why the heck do you call them Spoon Roasts?” Great question! I’m glad you asked. The term “Spoon Roast” comes from the popular phrase “so tender you can cut it with a spoon.” This, as we all know, is one step closer to the tender side of the scale than just being able to “cut it with a fork.” If they were any more tender, you would need a straw! The actual industry name for the cut is “bottom sirloin” or “ball tip.” Before the choice chunks of cow even find their way to our famous Festival Meat Departments, the animals are broken down into the various hunks, which we cut into the steaks and roasts you see proudly on display. The bottom sirloin bit we use for our Spoon Roasts used to be part of the larger bone in sirloin steak. After the bones are skillfully removed, the top sirloin is a common sight in meat departments across the country. The bottom sirloin is still very tender considering the price of the meat compared to, for example, the price of a tenderloin cut. We saw this as an opportunity to transform this cut of meat into the delicious budget friendly roast we all know and love today. Did I mention that we marinate the roasts right in our store? I didn’t? Well we do! You can rest easy knowing that these roasts are about as fresh as you can get! Unless you know a farmer willing to give up one of his cows, you know what, it’s easier to just let us do the work. Not a fan of the Burgundy Pepper? Hey, I’m not here to judge. We offer other options too. We have a new style which we call our French Onion Spoon Roast! This delicious dish starts out the same way out Burgundy Pepper roasts do, only they marinade in a special blend of onions, herbs, and spices culminating in this sinfully delicious alternative to the familiar Burgundy Pepper. Are you a do-it-yourself kind of person? Get a plain roast instead! The world is your oyster. So you’ve read about it, thought about it, stared longingly at the service case at your local Festival Foods Meat Department, counted the change in your pocket twice and finally decided to take the plunge and try one. Well, I suppose you want to know how to cook it now. Our Spoon Roasts can easily be cooked in the oven, as a pot roast with veggies in the slow cooker, or cut them into steaks and thrown on the grill! No matter what method you use to cook them it is important to put them flat side down so the small layer of fat is on top. Doing it this way allows the juices to cook down into the meat. Still not sure what to do? Ask us! The friendly associates in our Meat Department really know what they’re doing and love sharing recipe ideas and cooking techniques with our guests. As long as you get the meat up to USDA recommended temperatures, you are good to go. The method of introducing heat to the meat is entirely up to you, unless you’re planning on leaving it in the sun, in a hot car, or something or something dangerous. The car thing would be smelly, and probably wouldn’t work in the winter. Don’t do these things. All jokes aside many of our guests, including myself, have found that the Spoon Roasts are so tender that they cut them at home for steaks on the grill. This is my personal favorite way of cooking them, and I believe that for the money, it is the best steak value around. Well, I hope you’ve learned something. I have. Isn’t that neat? I think it’s neat. Until next time, try a Spoon Roast! Paul
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