Caseys Foods Logo
 

BUTCHER SHOP

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

    back to top

Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our E! Newsletter
For Email Marketing you can trust

 

Cooking Tips

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.

| View More Info |

Washington & Gartner | Naperville, IL | (630) 369-1686 | Email | Site Map | Website Designed by Maclyn Interactive