EDMOND —
Edmond has its first gourmet meat market. I first learned of this market because I bank next to the market. They took two-thirds of my bank, put up a wall and built out a meat extravaganza. The Meat House opened just under a month ago at 2249 W. Danforth Rd. in Edmond, and business couldn’t be better.
The Meat House is owned by four private investors who live in Edmond and is run by James Kraham, the director of operations. As I entered the store straight ahead is a meat case filled with Boars Head Meats. For those who are unfamiliar, Boars Head is the premier of all cold cuts and cheeses.
Next to the deli meats and cheese are premade foods, from meatloaf to pasta salads, and all are created by their very own chefs. What makes these premade foods stand out is The Meat House encourages all dishes to be made using the recipes from the chef that prepares them. So each dish has a unique touch.
Standing at the meat counter it’s a good 20 feet of nothing but pure meat bliss. If you can dream it they probably have it. If they don’t have it, they will get it.
“If it’s not illegal or unethical we go out of our way to get it for you,” Kraham said with confidence. The meat case contains all things beef, pork, chicken and buffalo have to offer. From steaks, homemade sausage and bacon, all meats are only of the highest standards. They only sell USDA Top Choice and Prime beef; in addition they have dry- and wet-aged beef.
The final case has fresh fish and seafood. The market even has its own tank that holds live lobsters and crab ready to be cooked to your liking. All fish and seafood comes in fresh daily and nothing is ever frozen.
If the meats weren’t enough, the store carries in my estimation more than 80 percent Made in Oklahoma foods and sauces. Don’t let the size of the store fool you. This store is filled from top to bottom with food to please even the pickiest of eaters. The dessert items are brought in from local bakeries such as Cup Cakes To Go Go and Valerie’s.
An exclusive to The Meat Market, they are also selling Prairie Thunder Bakery breads, and life doesn’t get any better than that. They even have a specialty cheese section as well as a refrigerated case with fresh salsas and the like.
For those with exotic taste they even have exotic meats such as alligator and frog legs. For those sample-hungry folks they have plenty of samples of foods to try before you buy.
I for one am glad that Edmond has this amazing meat market just a few miles from most of us. It’s good to know that a company like The Meat House has joined in making Edmond a great place to live.
Cook Smart…
Herb Paste for Beef, Pork and Poultry
Enough for 1 large tenderloin or 4 pork tenderloin
Ingredients:
1 tablespoon (15 mL) garlic powder
1 tablespoon (15 mL) onion powder
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) black pepper
1 teaspoon (5 mL) dried rosemary
1 teaspoon (5 mL) oregano
3 tablespoon (45 mL) olive oil
Directions:
In a small bowl combine spices and oil and mix well.
Rub herb paste all over tenderloin and place into preheated oven.
Dry Rub for Beef, Pork, and Poultry
Enough for 1 large tenderloin or 4 pork tenderloin
Ingredients:
1 teaspoon (5 mL) chili powder
1 teaspoon (5 mL) garlic powder
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1/2 teaspoon (2 mL) paprika
Directions:
Combine all spices and mix well.
Spread spices over tenderloins evenly.
CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks.
Food
Related Photos
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DAVE FOUTS | SPECIAL TO THE SUN The Meat House in Edmond recently opened and offers an array of gourmet meats, cheeses and premade dishes.
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Chef Dave Fouts of Edmond.
Discussion
CHEF DAVE: The Meat House is a gourmet lover’s dream
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