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Welcome Meat Geeks!

Paradise Locker Meats offers the best, high quality proteins! We value our relationships with small family local farmers who ethically and sustainably raise the animals we source for our products! We wouldn't expect you to put anything on your family's table that we wouldn't put on ours!

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Italian Wedding Soup Recipe

Italian Wedding Soup Recipe

Italian Wedding Soup

Makes 12 servings

1-pound Fantasma's Finest Ground Beef

1-pound Fantasma's Finest Heritage Ground Turkey (available in our retail store)

2/3 cup Italian breadcrumbs

1 egg

1 teaspoon minced garlic

1/2 teaspoon garlic powder

1 teaspoon dried Italian herb seasoning

1 tablespoon vegetable oil

1 cup chopped onions

2 celery stalks, thinly sliced

1 (1-pound) bag crinkle cut carrot chips, (cut any large chips in two so carrots are roughly the same size)

12-14 cups smoked turkey or chicken stock (preferably made from a Fantasma's Finest Sugar Cured Smoked Turkey carcass, see our recipe for Smoked Turkey Noodle Soup)

1 cup whole wheat pearl couscous or

1 cup (5 ounces), or more, shredded kale

Shredded Parmesan cheese, for garnish

Preheat the oven to 350 degrees. Spray a baking sheet with vegetable cooking spray.

In a mixing bowl, combine beef, turkey, breadcrumbs, egg, garlic, garlic powder and Italian herb seasoning. With your hands, combine the ingredients and form in 42 meatballs, placing them on the prepared baking sheet. Bake meatballs for 20 minutes. Remove from the oven and set aside.

In a stock pot, add oil and heat on medium-low heat. When the oil is warm, add the onions, celery and carrot chips and sauté until crisp tender, stirring occasionally. Add the stock and bring to a boil. Boil the stock and vegetables for 5-10 minutes, or until carrots are crisp-tender.

Add couscous and cook on low heat for 20 minutes with a cover on the pot.

When the couscous is cooked, add meatballs and kale until the kale is slightly wilted and meatballs are warmed through. Serve immediately with cheese.

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Chorizo Cheese Dip Recipe

Chorizo Cheese Dip Recipe

Chorizo Cheese Dip

Makes 1 1/2 quarts

1 pound Fantasma's Finest Chorizo

1 pound processed cheese food (such as Velveeta TM), cut into 1-inch cubes

1 (8-ounce) can tomatoes and onions (such as Rotel TM), drained

1/2 of a (4-ounce) can Hatch green chiles, reserve 1 tablespoon for garnish

1 teaspoon cumin powder

Tortilla chips or items for dipping

Crumble the chorizo into a 12-inch skillet and cook over medium heat for 5 minutes, occasionally using a spatula to break up the meat. Drain the fat off the chorizo and place 3/4 quarters of the pound into a 1 1/2-quart slow cooker, reserving the rest for garnish. Add cheese, tomatoes, chiles and cumin to the slow cooker insert and cook covered on high for 1 1/2-2 hours. Garnish cheese dip with remaining chorizo and chiles. Serve with tortilla chips.

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Beef Short Rib Tacos

Beef Short Rib Taco Recipe

Beef Short Rib Tacos

Makes 12 tacos

1 (2.5-pound) package Fantasma's Finest Beef Short Ribs

All-purpose flour

2 teaspoons R Butts R Smokin' Honey Chipotle BBQ Seasoning (available in retail store)

1 tablespoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil

5-6 guajillo peppers

1 1/2 to 2 cups water

1/2 cup chopped yellow onion

3 large cloves garlic

1/2 cup white wine vinegar

1 tablespoon Mexican oregano

3 whole allspice berries

1 stick cinnamon

1 (12-ounce) can Mexican-style lager beer (we used Boulevard Brewing's Southwest Blvd Lager with Salt & Lime)

2 (10-count) packages Yoli Tortilleria Flour Tortillas (made with pork fat from Paradise Locker Meats!)

Pico de gallo, for garnish

Chopped cilantro and lime wedges, for garnish

Pat short ribs with a paper towel. On a plate, use a fork to combine flour, BBQ seasoning, salt and pepper. In a deep skillet, heat oil and sear ribs on all sides then place in the slow cooker.

Remove the stem and slit the pepper with kitchen scissors to remove seeds and veins. Put the peppers in a small saucepan and add water. Bring the water to a boil and allow the peppers to soften, up to 5 minutes; reserve the cooking water.

In a blender, place the onion, garlic, vinegar, oregano, allspice berries, cinnamon and peppers. Strain the cooking liquid to remove any remaining seeds and add to the blender. Liquefy the peppers to create a wet rub. Pour the rub over the short ribs. Add beer to the slow cooker and cook on high for 6 hours. Shred the meat with two forks and reserve the meaty cooking liquid for pasta or mashed potatoes. (Thicken with a cornstarch slurry, if desired.)

In a small skillet, warm the tortillas and fill with taco meat, garnish with pico de gallo, crema and chopped cilantro.

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