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Archive for the ‘Meat, Fish & Poultry’ Category


Welcoming Thanksgiving: Our Guide to a Perfect Celebration

Thanksgiving is upon us! I love this time of year for the celebrations and wonderful food. From gorgeous seasonal produce, to amazing roasts and turkeys (including, of course, unforgettable heritage turkeys from BN Ranch), to ready-to-eat foods and complete dinner kits prepared in our Kitchens by our talented Chefs, we’re here to help reduce the stress of your holiday. I invite you to peruse our 2014 Thanksgiving Guide to see everything our Buyers and Chefs have created for you; you can view it online below, or pick up a printed copy at either Bi-Rite Market.

Partnering with Instacart is another way we can make your Thanksgiving more convenient. You can now pre-order your holiday meals for pickup at either Bi-Rite Market location from our special online Holiday Market. Simply choose Bi-Rite at 3639 18th Street or 550 Divisadero Street as your pick-up location, and you’re all set.

As always, we’re here to help make your Thanksgiving entertaining a success. Come in and chat with us, or call us with any questions. We look forward to seeing you. Happy Holidays to All!


Matt R.

Memorial Day: Wine Picks & Wild Local King Salmon!

With the recent heat waves it feels like summer has already come and gone! But Memorial Day weekend is here and that means awakening those grills from their long winter hibernation. And since you’ll be doing some grilling and cooking up some BBQ this weekend, we’ve got our wine picks ready for you! Each of these is the perfect addition to a Memorial Day picnic or BBQ!

Unti2013 Unti Vineyards Rosé  –  $24.99
Unti Vineyard’s 2013 Rosé is made of mostly Grenache from their Benchland Vineyard, blended with about 20% Mourvedre. Located in Dry Creek Valley, Unti specializes in Rhone and Italian varietals, all farmed biodynamically. We love their rosé every year and the 2013 vintage is no exception! It’s light in color with plenty of mouth-watering acidity. A floral and fruity nose leads to a lush, yet crisp and dry palate the remindes us of fresh Provencal-style roses. Pair this with anything from whole grilled fish with spring veggies to simply a park blanket and sunshine!

SalmonPostIf  you’re looking for the perfect fish to pair with your Unti Rosé, look no further than our Memorial Day special on fresh-caught local wild King Salmon. We’re offering fillets of this beautiful fish from Half Moon Bay for just $19.99/lb. Don’t miss this incredible price, available through Tuesday, May 27 at both Bi-Rite Market locations!

Tendu2013 Matthiasson Tendu White  –  $19.99
Tendu is a joint project of Steve Matthiasson and his friend (and wine distributor) Matthew Plympton. In a fun-sized 1-liter bottle, it’s a nod to the ubiquitous liter bottles of Grüner Veltliner you might find in Austria. The blend consists of Vermentino, Cortese, and Arneis – all native Italian varietals grown right here in Northern California! We can’t get enough of this refreshing and approachable wine. Dry, crisp, and minerally, with flavors of tart green apple, flowers, fresh lemon, and just a hint of white pepper. What more could you want along side a BBQ or picnic? Be careful though, you just might drink the whole liter by yourself!

GreenRed2011 Green and Red Vineyards Chiles Canyon Zinfandel  –  $21.99
Jay and Pam Heminway first planted their vineyards on the hills of the Chiles Valley District of Napa in the 1970s. Today, the iron-rich soil and varied vineyard terrain provide ideal growing conditions for unique Zinfandel. The Chiles Canyon Zinfandel is a blend of all three of their vineyard sites, with elevations ranging from 900 to 2000 feet above the valley floor. Aged in half American and half French oak; the resulting wine couldn’t be more prefect for Memorial Day grilling! Black cherry and raspberry aromas, with plenty of spice and notes of espresso and clove make this great with most BBQ!

Tellus2010 Tellus Vinea Bordeaux Rouge  –  $19.99
Made by brothers and winemakers Jacques and Jean-Paul Pueyo, of famed Château Belregard Figeac, this Bordeaux blend is an incredible value. They harvest their grapes by hand from organic vineyards that border the Lalande de Pomerol appellation. The blend is mostly Merlot with a bit of Cabernet Franc, and Bi-Rite is the only retail shop in California to carry it! It’s a stunning Bordeaux with a soft perfumed nose, great structure, and long finish. The perfect red to accompany all your summer BBQs!

Upcoming Events:

 


Jason Rose

Enjoy our Easter Menu!

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Our array of special Easter offerings from the Bi-Rite Kitchens, Bi-Rite Creamery, and our Butcher Departments will be available at both of our Market locations from Saturday, April 12th to Tuesday, April 22nd. We’re here to help you select the perfect ham, spring lamb, and seasonal side dishes to make your celebrations complete.

Our Floral Team will be out in front of our 18th Street Market from 9am to 9pm on Saturday, April 19th and from 9am to 5pm on Sunday, April 20th to meet all of your custom flower needs for Easter Sunday.

From Our Kitchen

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio, Mizuna & Honey  $10.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/each

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin, Meyer Lemon
& Horseradish Salsa Verde  
$24.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

From Our Butcher

Locally-Produced Small-Batch Artisan Hams from Llano Seco
Llano Seco honors historic traditions in the production of their products, leading to deep, richly-flavored meats. Their hams are made from humanely-raised pork on a historic California Rancho; hogs and are fed GMO-free, vegetarian grains and legumes.
All animals are confinement-free for 100% of their lives, and are never fed antibiotics or growth hormones.
Bone-In ½ Hams (5-6 lbs. each) $7.99 / lb  ▪  Petite Hams (2-3 lbs. each) $11.99 / lb

 Niman Ranch Spiral Cut ½ Hams (7-8 lbs. each) $7.49 / lb

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:

Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery

Chocolate Salted Caramel Cake   $30.00

Lemon Sour Cream Pie    $12.99/small  $24.99 large

Hot Cross Buns (4-pack)*   $6.99
*Available Saturday and Sunday, April 19-20 only

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Jason Rose

Our Menu For Your Passover Celebrations

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We’re delighted to bring our 2014 Passover Menu to our Markets from Saturday, April 12 through Tuesday, April 22. The menu includes a variety of  our yearly favorite house-made dishes, plus an array of desserts from the Bi-Rite Creamery Bakeshop, traditional grocery items to stock your pantry, and more.

From Our Kitchen

Jewish-Style Artichokes – White Wine-poached, then fried
with Lemon, Mint & Sea Salt 
$3.99/ea

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio,
Mizuna & Honey 
$10.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/ea

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin,
Meyer Lemon & Horseradish Salsa Verde 
$24.99/lb

Whitefish Salad $6.99 / ½ pt

Homemade Organic Apple Sauce $2.99 / ½ pt

Chopped Chicken Liver with Caramelized Onion & Egg $3.99 /½ pt

Dried Fruit & Almond Haroseth with Golden Raisins  $4.99 / ½ pt

Homemade Free-Range Chicken Stock  $6.99 / qt

Organic Potato Latkes  $4.99 / each

From Our Butcher

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:
Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

Pasture-Raised Beef Brisket from California’s Five Dot Ranch  $7.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery & Bakeshop

Flourless Cheesecake  $12.99

Flourless Coconut Macaroons  $5.50

Chocolate-Covered Flourless Coconut Macaroons  $8.99

From Our Grocery Department

Manischewitz Concord Grape Juice  $6.99 750 ml

Bubbies Prepared Horseradish  $3.49 5 oz

Ba-Tampte Beet Horseradish  $4.99 8 oz

Mrs. Adlers Gefilte Fish  $8.99 24 oz

Osem Matzah Cake Meal  $4.99 16 oz

Streit’s Matzo Meal for Passover  $5.99 16 oz

Osem Passover Matzo Crackers  $4.99 16 oz

Osem Whole Wheat Matzo Crackers  $4.99 16 oz

Bazzini Dark Chocolate-Covered Matzo Crackers  $6.99 7 oz

From Our Wine Department

Domaine Bunan Côtes du Provence Rouge  $24.99 (Kosher)
Trac’s tasting notes: A big, rustic red made from a blend of Cabernet Sauvignon and Syrah.
Rich and full bodied with flavors of black currants, thyme, and rosemary.

Galil Mountain Chardonnay  $19.99 (Kosher)
Trac’s tasting notes: Located in the Upper Galilee, a mountainous region in Israel,
this Kosher Chardonnay delivers flavors of citrus and tropical fruits with
hints of oak and butter.

 


Patrick

Celebrating a Year on Divisadero Street with Special Offers!

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It’s hard to believe, but it’s already been a year since we opened our second Bi-Rite Market on Divisadero Street in the Western Addition, bringing our mission of creating community through food to a whole new neighborhood. It was a big undertaking that took several years to bring to fruition, and all of that work has been worth it! We’ve felt at home in the Mission District since Sam Mogannam‘s family first took over the original Bi-Rite neighborhood grocery 50 years ago, and we’ve continued to grow Bi-Rite into a family of businesses with our Creamery & Bakeshop and our non-profit community space, 18 Reasons, all located on the same block of 18th Street. It has been an honor over the past 12 months to expand that work into another burgeoning, vibrant area of San Francisco. From the day we first cast open our new doors on Divisadero Street, the people and businesses of the Western Addition have made us feel welcome, and we are incredibly grateful.

So, to celebrate our One-Year Anniversary at Bi-Rite Market Divisadero, we’re offering special products and great values in every department of our store from Monday, March 31 through Sunday, April 6. Most of these will be available both at Divisadero AND at our original 18th Street location, so stop on in and enjoy!

  • Pixies2Produce: Just $7.99 for a 4 lb bag of organic, farm-direct Seedless Pixie Tangerines from Jim Churchill, “The Tangerine Man” in Ojai, CA. Sweet, juicy, and easy to peel!
  • Butcher: Grass-Fed New York Strip from Estancia Beef, value priced at only $13.99/lb (regularly $17.99/lb)
  • ChristinaToteBagGrocery: Bi-Rite Canvas Bag for $1 (regularly $4.99). Made from organic repurposed cotton. *ONLY available at Bi-Rite Market on Divisadero
  • Grocery: Bi-Rite Creamery Chocolate Midnight Cupcakes with Cream Cheese Frosting, 2-pack for just $5 (regularly $5.99)
  • Cheese: Special Anniversary Cheese! Tarentaise Reserve, made on March 1, 2013, the day that Bi-Rite Market Divisadero opened. Ripened just in time for our 1st Birthday! *ONLY available at Bi-Rite Market on Divisadero
  • Wine: Two incredible values! Celebrate Spring with a sparkler! M. Bonnamy Crémant de Loire Rosé for $11.11/bottle (regularly $14.99)–100% Cabernet Franc Extra Brut. Or try the red Rejadorada Toro for $19.99/bottle (regularly $24.99)
  • birthdaysundaeBi-Rite Creamery Scoop Shop: $5 Birthday Sundae Special!—You choose your ice cream favor, we’ll add whipped cream & sprinkles! *ONLY available at Bi-Rite Market on Divisadero

We look forward to seeing you!


Chili

Incredible Spring Lamb from Anderson Ranches and Don Watson

Easter and Passover are both coming up in a few short weeks. is  If you’re planning to serve traditional lamb as part of your celebrations (or if you just want to try a truly special meat option), stop by our Markets to talk to the folks behind the Deli or Butcher counters. We have some of the best lamb available, and are here to provide you with just the right cut and help out with cooking and serving tips.

andersonlambs

Anderson Ranches’ heard of lambs

I buy lamb year-round from Anderson Ranches out of Oregon. These guys were recommended to me by our great local friend and lamb expert Don Watson. The Anderson folks have been raising grass-fed lamb for five generations and they know what they’re doing. The lambs are fed on a strict diet of 100% grass, which means their meat is lower in fat and healthier for humans. Unusual for this lamb ranchers, Anderson owns their own processing facility, which means that they can oversee every aspect of their production without outsourcing to a third party. The result of all of this is that they consistently turn out a delicious lamb with total transparency in raising and processing that is an excellent option for a traditional Easter or Passover dish.

For something different and excitingly off-beat, we have another option available this spring. The above-mentioned Don Watson is an excellent lamb farmer in his own right, albeit it on a smaller scale. One of my favorite products that we get from Don is milk-fed spring lamb, which is only available at this time of year, typically just for the month of April. Milk-fed lamb tends to be hard to find in the United States because it is not economical to cultivate on a large scale. Fortunately for us, Don is doing it on just about the smallest scale possible, personally overseeing his small herd of lambs (with the help of his expert Peruvian lamb-herders) and exemplifying the sort of local producer that we love working with. Don’s Napa Valley-based herd lives on the grounds of the Infineon Raceway, saving on the cost and environmental impact of lawnmowers by munching on the grass and keeping the Raceway grounds in good condition.

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Don with his herd of lambs

Don’s milk-fed lambs, which have been described by the New York Times as, “some of the best milk-fed lambs on the planet,” are only available in the spring. They are harvested right at the stage when they’re about to be weaned off of mother’s milk, so they have never had any other form of sustenance pass through their systems. This produces a sublime tenderness and distinctly mild flavor.

We love working with Don because of his sustainable, hands-on approaching to raising livestock and doing business. When the season is right, Don hand-delivers lamb to us every week, and since these are peak-of-the-season animals, their availability is limited. We won’t have milk-fed spring lamb for very long after April, so it’s worth coming by now to pick some up. Or better yet, if you want to play it safe, give us a call! We’d be happy to set some lamb aside for you to help make sure that your celebrations or any meal you want to cook with lamb is a stunning success.


Chili

Heritage Foods USA: Providers of Our Rare and Heritage Breed Pork

I’m proud of all of the beautiful, truly special and delicious, sustainably-raised meat in our Butcher cases at Bi-Rite 18th Street and Bi-Rite Divisadero. The cases themselves, and our amazing Deli and Butcher staff who stand behind them, are the hearts of our stores.

redwattle_piglet

a Heritage Red Wattle piglet and a friend

Our cases feature meat from suppliers we know and trust, and one of my favorites is the great folks at Heritage Foods USA. Heritage is a meat distributor that provides us with center-cut pork chops, Porterhouse pork chops, boneless pork chops (great pan-seared with roasted fingerling potatoes for the perfect cold-weather dinner), St. Louis-style pork ribs, smoked hamhocks (an essential component for making the perfect split-pea soup) and slab bacon. These products are exceptional because of the thought and care that Heritage puts into their operation from top to bottom.

duroc_pig

a Heritage Duroc pig

Heritage understands the value of preserving rare and heritage breeds. Factory farming places a dangerous emphasis on cheaper breed uniformity, and the hands-on care that family farms take in raising rare and heritage breeds results in animals that live healthier, happier lives and produce really flavorful cuts of meat. I love that these are not commodity animals; they’re no longer part of our regular food system because they’re neither easy nor efficient to raise. They’re nothing like what you would buy from a chain grocery store. This ultimately produces a safer food supply, since breed diversity helps buttress the supply chain against novel pathogens that can sometimes wipe out whole breeds and lead to food shortages.

I also like that I have a truly personal relationship with Heritage. None of the animals we sell are butchered until I place an order. And I can be sure that the animals are being cared for and slaughtered humanely, because I’ve personally visited four family farms with whom Heritage works, as well as the processing facility that handles the animals. Since I’m the last step in the chain before the meat gets onto your table, I like to know exactly what takes place at every step behind me, and Heritage have always been supportive in showing me how their operation runs. The farms they work with are small, run by families across generations: hard-working individuals committed to producing pork that’s miles above the supermarket options that get marketed as “the other white meat.”

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Heritage animals feed and mate naturally at their own pace

Heritage believes firmly in the value of allowing their animals to feed and mate naturally. They support family farms that don’t use artificial growth hormones or antibiotics. Heritage does the kind of business we love at Bi-Rite–the kind that supports communities, nurtures a stable and bountiful food supply chain and produces great-tasting food.

You can use Heritage pork to make this great recipe from the book by Bi-Rite Founder Sam Mogannam, Eat Good Food. Come by either of our Market locations to get everything you need for this recipe!

Pan-Fried Pork Cutlets with Bing Cherries (serves 2)

¾ cup Bing Cherries (about 18 cherries)

6 center-cut, ½-inch-thick boneless pork chops (aka cutlets, about 14 ounces total)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 large shallot, thinly sliced

1 tablespoon unsalted butter

1 tablespoon cider or red wine vinegar

½ teaspoon Dijon mustard

¼ teaspoon finely chopped fresh sage

1 cup salt-free chicken stock or salt-free broth (see Note)

Pit the cherries and cut half of them in half. Set aside.

Season the pork with ¾ teaspoon salt and a few grinds of black pepper and let come to room temperature.

Heat the olive oil in a large skillet over medium-high heat. When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes. When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer. Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

Lower the heat to medium and add the shallot and half the butter. Cook, stirring frequently, until the shallots start to soften, about 1 minute. Add the vinegar, Dijon, sage and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry. Add the stock along with any juices that have accumulated under the cutlets. Increase the heat to high and bring to a boil. Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.

Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter. Pour the sauce over the chops and serve immediately.


Jason Rose

Our Special Menu for Valentine’s Day!

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In addition to the exquisite chocolatesdelectable cheese and sparkling wines that are par for the course on a Bi-Rite Valentine’s Day, we’ve prepared a special menu for you to share with your loved one this weekend. Stop by our Markets on Friday or Saturday for a taste!

House-Poached Prawns with Almond Romesco

Prawns, bay leaf, black peppercorn, sherry vinegar, salt, lemon, red bell pepper, tomato, onion, chili de arbol, garlic, Almonds, olive oil, salt, pepper

$28.99/ lb

Dungeness Crab Cakes with Saffron Aioli

Dungeness crab, eggs, lemon, cayenne, onion, celery, salt, pepper, panko, rice bran oil, Dijon, pure oil, extra virgin olive oil, garlic, saffron

$7.99/ea

Seared Fennel-Crusted Tombo Tuna with Castelvetrano Olives, Pistachio & Meyer Lemon Pesto

Tombo tuna, salt, pepper, fennel, castelvetrano olives, pistachio, preserved Meyer lemon, capers, chili flakes, extra virgin olive oil, parsley

$11.99/ea 

Grilled Coho Salmon with White Miso, Winter Citrus & Sesame Seeds

Salmon, miso paste, sake, mirin, sugar, soy, orange, lemon, sesame, scallion, salt, chili flakes

$10.99/ea

Fresh Dungeness Crab Meat

$34.99/lb

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This is a selection of some key menu items; we’ll have other special offerings available as well from our Deli Service Counters such as oysters, sustainable caviar. This menu is available starting on Friday (Valentine’s Day) until closing time on Saturday, February 15th.

Be sure to adorn your Valentine’s table with custom bouquets of sustainable, organic, and local flowers, starting at $25, plus locally-grown roses by the stem at $3 each. We’ll see you this weekend. Happy Valentine’s Day!

 


Jason Rose

Cooking Tips for Holiday Meats and Poultry, and Our House-Made Sides

Christmas is here! To insure that every item on your holiday table is cooked to perfection, here are our tips for cooking a range of meat and poultry main courses, as well as instructions on heating items from our Christmas and New Year’s Menu. If you are still planning your holiday meals, drop by and see us at Bi-Rite Market on 18th or Divisadero and we’re happy to help you find everything you need. We’re open until 5pm today.

Instructions for preparing meet are in .pdf form for easy printing so you can have them on hand in the kitchen while you cook. Just click the links below for guides for prime rib, ham, goose, duck, lamb, and turkey.

PrimeRibHow to Cook Prime Rib

How to Cook Ham

How to Cook Goose

How to Cook Duck

How to Cook Lamb

How to Cook Turkey (Broad-Breasted)
How to Cook Turkey (Heritage)

 

Heating Instructions for items on our Christmas and New Year’s Menu

Soup2Soups:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Pour soup into a saucepan and simmer on low heat, stirring to avoid burning, until hot

MashedPot1Mashed Potatoes/Bourbon Sweet Potato Mash:

Microwave: Medium for 4 to 6 minutes, or until hot
Oven: Place in a shallow, oven-proof dish and heat in a 325 degree oven until hot, about 40 minutes

Stuffing2Stuffing:

Oven: Place in a shallow, oven-proof dish. Dot with slices of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top. Microwave cooking is not recommended for stuffing.

Veggies

Brussels Sprouts/Other Vegetable Dishes:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated through

GravyGravy:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Place in a sauce pan and simmer on low heat, stirring to avoid burning, until hot

 

From all of us at Bi-Rite, we wish you, your family, and friends a very Merry Christmas!

 


Jason Rose

Our Christmas and New Year’s Menu is Here!

Christmas menuBeginning today, December 20th, our house-made Christmas and New Year’s menu will be available at Bi-Rite Market on 18th Street and Divisadero. And this year, you can also pre-order everything you need online! Just place your order, select a date and time for pick-up, and you’re all set! Or call us or stop by to place your order. We look forward to seeing you, and are here to help with any planning or cooking tips you may need!

Bi-Rite’s Christmas and New Year’s Menu 

House-Brined and Oven Roasted Diestel Turkey Breast

Bi-Rite’s San Francisco Clam Chowder

Butternut Squash and Apple Soup with Fresh Sage 

Bourbon Sweet Potato Mash with Candied Pecans 

Horseradish and Sour Cream Mashed Potatoes  

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Quinoa with Butternut Squash and Roasted Mushrooms

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Chestnut-Apricot Bread Stuffing

Horseradish Crème Fraîche with Fresh Chives

prime ribOur Butcher’s choice this year for the ideal centerpiece for holiday meals is prime rib. We’ve selected prime rib from Five Dot Ranch. Grass-fed and grain-finished, this beautiful beef has just the right amount of marbling for a buttery mouth feel and texture. We’ve also got a wide selection of California-raised poultry including turkeys, geese, ducks, and more!

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Winter is also a perfect time to enjoy cheeses. We’ve selected five favorites, along with an array of perfect pairing options, to delight your dinner guests and party-goers. Plus, we’ve created two special bundles just for Christmas and New Year’s that are only available online! Try our Tradition Reigns: Celebrate with Stilton pack to enjoy the classic pairing of English Stilton and port.

No holiday dinner would be complete without decadent, festive, magical desserts!BiRite_Holiday-400

Bi-Rite Creamery has taken tradition to a new level this year with our gorgeous Bûche de Noël, featuring chocolate roulade with milk chocolate butter cream, chocolate glaze, and decorated with adorable meringue mushrooms, pistachios, and sparkling candied rosemary! Don’t forget the ice cream! Our seasonal favorites are back, including Candy Cane, Pumpkin, and Eggnog.

Let us help you select the perfect wine for your meals and spirits to warm you! With vintages that pair perfectly with main courses, festive bubbly and single-barrel bourbons from our favorite family-run distilleries, our hand-selected wines, beers, and spirits are sure to delight.

We look forward to helping make this season memorable for you, your family and friends as you gather and celebrate. Happy Holidays!


Chili

Five Dot Ranch Prime Rib: My Favorite Holiday Meat

PrimeRibPhotoI love prime rib. Decadent, luscious, succulent, and juicy–it’s what I personally choose to eat on special occasions. And nothing is more special than a holiday meal you share with your family.

As Head Butcher and Meat Buyer, I always search out the best possible products that I can bring to our guests at Bi-Rite for their seasonal celebrations. This year, I selected prime rib from Five Dot Ranch, producers of some of the finest pasture-raised beef in California.

What makes prime rib from Five Dot so special is that they strike the perfect balance between grass feeding and grain finishing. Starting cattle on grass and pasture-raising allows the animals to develop a rich beef flavor and to grow at a natural pace. Grain finishing creates the ideal amount of marbling, for a buttery mouth feel and texture. It’s the best of both worlds, like Jay-Z and R. Kelly.

Five Dot is also committed to natural raising practices. Their beef is always 100% free of antibiotics and added hormones. They have been practicing low-stress handling and holistic management of their herd for almost fifteen years.

I recommended a serving size of roughly 1-1.5 lbs raw weight per person. And I am pleased to share this exceptional beef at a value price–normally $18.99 per pound, we’re offering it for the holiday season for just $15.99 per pound.

Prime rib is fairly straightforward to prepare. All that is required is some patience and a meat thermometer to cook it to perfection! Don’t forget to always check the temperature while cooking. I’ve provided some instructions below for cooking, carving, and making flavorful pan sauces.

I and the other Butchers at Bi-Rite are always here to answer your questions, prepare your meat to your specifications, and discuss preparation techniques. We look forward to sharing this wonderful prime rib with you and your guests! Happy Holidays!

How to Cook Prime Rib

1. The night before you plan to serve the roast, remove it from the wrapping and season liberally with salt. Allow the roast to air dry uncovered on a rack in the refrigerator overnight.

2. The next day, remove roast from refrigerator at least one hour, and up to three hours, before you plan to begin cooking. It is important for the roast to be near room temperature when it hits the oven in order to achieve even cooking.

3. Pre-heat oven to 250 degrees. Place roast, bone side down, on a rack in a roasting pan. Insert meat thermometer into center portion of roast, being careful not to touch the bone.

4. Cook slowly until internal temp on meat thermometer reaches 120 degrees for medium rare, 125 degrees for medium.

5. Remove roast from oven and tent loosely with foil. Reserve all pan juices from roasting pan and set aside to make a pan sauce. Wipe out roasting pan.

6. Increase oven temperature to 500 degrees/broil. When oven is very hot, uncover roast and return to oven. Cook until a crispy, brown crust has formed, 6-10 minutes.

7. Remove roast from oven and transfer to a large plate. Cover loosely with foil and allow to rest for 30-45 minutes.

How to Carve Prime Rib

Stand the roast upright, holding the bones with your free hand. Using a long thin-bladed carving knife, cut down between the bones and the meat, following the natural curvature as closely as possible. Once you reach the bottom, fold the bones out and cut through the last bit to remove them completely. Place the (now) boneless piece of meat on a cutting board, with the bone side down. Using your free hand, hold the roast steady and carve thin, even pieces. Carve only as many slices as you plan to eat right away; slice more as needed.

Don’t forget about the bones! There is lots of delicious meat in-between the bones that is great for eating or can be used in your pan sauce.

Making a Pan Sauce

Pan sauces are versatile, with endless flavor combinations.

1. After removing meat from pan, add more oil/fat (if necessary), onions, & garlic.

2. Deglaze the pan – add liquid and scrape up any browned bits from the bottom.

3. Bring liquid to a simmer and reduce by half of its volume.

4. Season any way you like:

Asian – broth, soy sauce, ginger, garlic, scallions, lime

Wine – onions, garlic, thyme, red wine, mushrooms

Caper – capers, shallots, white wine, lemon juice

…or just with salt & pepper!

5. Finish with a pad of butter (optional) and serve alongside meat.


Jessie Rogers

Turkeys and Sides! We’ve got ‘em!

 Happy Thanksgiving!

We can help you put together an unforgettable feast!
Swing by Bi-Rite Market on 18th Street or Divisadero to find everything you need for feasting and entertaining! From the perfect wine and cheese to juicy, flavorful turkeys and house-made sides, we’ve got it all.

ThanksgivingScape

Bi-Rite’s Thanksgiving Menu

Fresh Turkey Selection: California-Raised Heritage, Organic, and Free Range 

House Brined and Oven Roasted Diestel Turkey Breast

Butternut Squash and Apple Soup with Fresh Sage

Bourbon Sweet Potato Mash with Candied Pecans

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Bi-Rite’s San Francisco Clam Chowder

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Vegetarian Porcini Mushroom and Marsala Gravy

Green Bean & Wild Mushroom Casserole with Caramelized Onions, Chestnuts, and Breadcrumbs

Mashed Potatoes with Roasted Garlic and Scallions

Wild Mushroom, Celery & Herb Bread Stuffing

Jalapeno Cornbread & House Made Chorizo Sausage Stuffing