All Meats

STEAK SELECTIONS

T-BONE
PORTERHOUSE
N.Y. STRIP
RIB EYE
FILET MIGNON
SIRLOIN
TOP SIRLOIN
FLANK STEAK
SKIRT STEAK
TRI-TIP
LONDON BROIL
ROUND STEAK

SPECIALTY STEAKS
(MARINATED OR STUFFED)

BLEU CHEESE STUFFED FILET MIGNON*
FRENCH FLANK STEAK*
SICILIAN FLANK STEAK*
MEXICAN SKIRT STEAK*
GARLIC / PEPPER TRI-TIP*
SWEET GINGER TRI-TIP*
BUTTER GARLIC SIRLOIN*
ITALIAN HERB FLANK STEAK*
TERIYAKI LONDON BROIL*
BLACKENED RIB EYE*
BLACKENED N.Y. STRIP*
PEPPERCORN N.Y. STRIP*
HOMEMADE BEEF KA-BOBS*


ROAST SELECTIONS

PRIME RIB ROAST
BONELESS RIB EYE ROAST
CHATEAUBRIAND
(BEEF TENDERLOIN)
SHELL ROAST(STRIP LOIN ROAST)
SIRLOIN TIP ROAST
TOP ROUND ROAST
ITALIAN SIRLOIN TIP ROAST*
RUMP ROAST
EYE OF ROUND ROAST
BOSTON ROAST
ROUND BONE POT ROAST
BLADE CUT POT ROAST
BONELESS POT ROAST
FRESH BRISKET
BEEF SHORT RIBS
HOMEMADE CORNED BEEF BRISKET*

POULTRY SELECTIONS

WHOLE FRYER
BELL & EVANS WHOLE FRYERS
CHICKEN BREAST
(BONELESS & BONE-IN)
CHICKEN LEGS / THIGHS / DRUMSTICKS / WINGS
MARINATED BREASTS
(FOUR VARIETIES)*
MARINATED GREEK
SPLIT FRYERS*
BONELESS STUFFED CHICKEN BREASTS (NINE VARIETIES)*
HOMEMADE CHKN KA-BOBS*
CHICKEN FAJITAS*
GROUND TURKEY BREAST
TURKEY PATTIES
FRESH TURKEY
FRESH TURKEY BREAST
BONELESS TURKEY ROAST
STUFFED TURKEY BREAST
TURDUCKEN
TURDUCKEN BREAST

HO-KA TURKEYS!!

WHOLE TURKEYS, BREASTS AND BONELESS ROASTS AVAILABLE YEAR ROUND.

FRESH HO-KA TURKEY PRODUCTS AVAILABLE FOR THANKSGIVING AND CHRISTMAS.


* DENOTES CASEY'S SPECIALTY

 

 

PORK SELECTIONS

CENTER CUT PORK CHOPS
BUTTERFLIED PORK CHOPS
LIME SALSA PORK CHOPS*
HONEY DIJON PORK CHOPS*
AMERICA'S CUT PORK CHOPS
GARLIC ROASTED AMERICA'S CUT PORK CHOPS*
SMOKED PORK CHOPS
BOURBON SMOKED PORK CHOPS*
STUFFED PORK CHOPS*
PORK TENDERLOIN
TERIYAKI PORK TENDERLOIN
PORK ROAST -- BONELESS
PORK ROAST -- BONE IN
BBQ PORK ROAST*
HAWAIIAN PORK ROAST*
BABY BACK RIBS
COUNTRY SPARE RIBS
PORK SHOULDERS
PORK STEAKS
HOMEMADE PORK KA-BOBS*

HOMEMADE SAUSAGE

ITALIAN SAUSAGE
(HOT, MILD, PEPPER&CHEESE)
BRATWURST
(CAJUN, APPLE, CHEDDAR/ONION)
POLISH SAUSAGE
CHIPOTLE SAUSAGE
BREAKFAST PORK LINKS
BULK PORK SAUSAGE
99% LEAN TURKEY LINKS
(ITALIAN, BRATWURST)


HAMBURGER SELECTIONS

85% LEAN GROUND CHUCK PATTIES (1/4 LB, 1/2 LB)
95% LEAN GROUND SIRLOIN PATTIES (1/3 LB)
GRILLMASTER PATTIES*
(CHEDDAR CHEESE & ONIONS)
BLEU CHEESE & BACON BURGERS*

LAMB SELECTIONS

LOIN LAMB CHOPS
RACK OF LAMB
LEG OF LAMB -- BONELESS
LEG OF LAMB -- BONE IN
SEASONED BUTTERFLIED LEG OF LAMB*
LAMB SHOULDER CHOPS
BONELESS LAMB STEW
LAMB SHANKS
LAMB KA-BOB MEAT

VEAL SELECTIONS

VEAL CUTLETS( THIN CUT)
VEAL LOIN CHOPS
RACK OF VEAL
VEAL ROAST(SHOULDER OR LEG)
VEAL SHANKS (OSSOBUCO)
MOCK CHICKEN LEGS
CITY CHICKEN LEGS
BONELESS VEAL STEW
CALVES LIVER

FROZEN SELECTIONS

QUAIL
RABBIT
CORNISH HENS
OSTRICH PATTIES
DUCK BREAST FILETS
YOUNG DUCKLING
BISON PATTIES
BISON STEAKS
BISON STEW MEAT
SCRAPPLE
CHICKEN GIZZARDS
TURKEY DRUMSTICKS

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Bison meat cooking tips:
When oven broiling, move the oven rack one position lower than where you would usually broil beef steaks. Be sure to check the steaks several minutes earlier than you normally would if making beef steaks.

To cook a bison roast, set oven temperature at 275 degrees. Be sure to insert a meat thermometer into the center of the roast or use an instant-read thermometer to read the internal temperature. Roast the meat to rare or medium but no higher than 145-150 degrees.

Because ground bison is much leaner than beef (88-92% lean), it will cook much more quickly. Care must be taken not to cook patties past medium or the burger will be dry. Also, the thicker the patty, the juicier the burger.

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