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    Shasta Valley Meats

    4.6 (28 reviews)
    InexpensiveMeat Shops, Delis, Butcher
    Open 8:00 am - 5:30 pm

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    Spices and marinades
    Melissa V.

    Ok, I am back. I spoke to the butcher at Shasta Valley Meats today. He said he has "several irons in the fire" at the moment in terms of his business to-do list. But they are considering starting a website, which was good news. They are also looking into business cards and maybe even brochures. I suggested he try Vista Print for those services and he wrote that down. I also asked his permission to take some photos of their front counter and selections, and he kindly said yes. I showed the photos to him as well before I left, to get his approval. He even let me take a picture of him with a couple of his sons, which was very nice. I also took pictures of the parking lot outside. I've put all my photos here, so please tak a look. Now as promised, I have some better information on their meat selections. They have 10 "Family Packs" (one specifically for chicken), and 1 "All Pork Pack". The packs range in price from $97 to $225, and have different meat variety combinations in them. Meat selections they offer in their family packs: Whole chickens Chicken legs Chicken breast (regular and boneless) chicken wings Bacon Pork chops Pork roast Pork steak Pork sausage Pork ribs Pork spare ribs Ham hocks Ground beef Hamburger patties Beef Steak Beef Chuck Steak Beef chuck roast Tri tip roast Beef top sirloin Stewing beef Beef round steak Hot dogs Other meat selections they have (there are more too): Veal Lamb Baby back ribs Ground Elk Smoked salmon Dog bones You can also purchase meats individually, but the packs are a good deal. They also offer other styles of meat and sausages. Even jerky, which the gave me a sample pack of. I tried some of it, its was pretty good. I like the fact that I can actually taste the black pepper (love black pepper on jerky, and it seems like a lot of companies don't use it much now). Other services too, you can request certain cuts of meat, etc. I really like how they have all their packs written on plaques behind the counter now. So at a glance, you can check out all the deals. Give this place a try, folks, you get quality service, from friendly locals!

    a butcher hanging from a hook
    Ed S.

    Always a five star. Able to process our deer with professional service and cleanliness. Had a great lunch as well here. They sell all types of meats too.

    Front counter: Order here
    Ginger C.

    Review of deli: Great sandwich made to order. Decent size side of macaroni salad- good but not fabulous. Other options were chips or potato salad. Standard soda options as well as, ice tea, sweet tea and lemonade. The were a limited amount of grocery items available. Very nice & friendly service! I will return to try some other options.

    Shasta Valley Meats' Deli - I get the burger patty because the beef is so flavorful, I would miss it on a burger.   BEST of Siskiyou.

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    2 years ago

    Great deli sandwiches and good meat prices great little meat market in the small town of Montague California small farm town

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    9 years ago

    Loved this place! Best burger in years, customer service was amazing, and we bought their beef jerky for later!

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    Review Highlights - Shasta Valley Meats

    We have our deer processed here and have always gotten excellent service and a great finished product.

    Mentioned in 3 reviews

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    Holding Ranch

    Holding Ranch

    5.0(2 reviews)
    3.7 mi
    $$

    "$70? For pork??! You dumb bunny!" This, I suspect, is what my grandmother would have told me, had…read moreshe witnessed the scene. I stopped by the Holding Ranch (http://www.holdingranch.com/) booth at the market and came away $70 poorer, but rich beyond my wildest dreams in smoked maple bacon (cured nitrate-free with salt, brown sugar, dried maple syrup, & a concentrate of lemon, green tea, and celery), pork tenderloin, and Canadian-style back bacon (more on this later). So, if my grandmother were alive to judge, all I could do is invite her to dine with us this week, so that we could demonstrate the wonders of cooking with humanely-butchered farm-to-table products raised with supreme care, love, and attention. Does it solve all the ethical dilemmas of eating meat? Hardly. But I drive a car, too, even if I feel guilty for leaving behind a carbon footprint in my wake. At times like these, I feel the need for some pop cultural wisdom that only a Pig and a Rat engaged in Waiting for Godot style dialog can provide. I call, in other words, on Stephan P. of Santa Rosa, CA, for help. Here's the rat-pig exchange* in question, with the accompanying illustration here (http://media2.px.yelpcdn.com/photo/bUxF5ZzwOAZdPwk_Rn3Trg/l): Pig: Were you ever thrown out of a club? Rat: Plenty, why? Pig: Because that "Society of Cultured Pigs" group just booted me. Rat: They got word of the bacon thing, huh? Pig: ... But B.L.T.'s taste so darn good. Rat: They're too judgmental. I agree, Rat, I agree. That's the issue. Taste! Don't judge!! It is San Mateo on a Saturday. It's only a few minutes after 9 AM, but already the farmers' market is in full swing. Crowds line up by their favorite vendors, hoping to score something delicious and nutritious for their next week's worth of meals. We hadn't been to this particular market for several months, so I made a beeline for the Holding Ranch stand. They are from Shasta, and they raise some of the best cattle, lambs, chickens, and pigs in the world. But because they are a relatively modest-sized operation, and because their products are in such demand, they sell out fast. Especially the bacon and tenderloin, which they only bring to market after the Berkshire Hogs have lived a full life outdoors and are ready to be slaughtered (http://www.holdingranch.com/pages/pork.html). So I was shocked - shocked! - to discover that both bacon (in 2 styles) and tenderloin (a 2.5 lb. piece) were available. Price played second fiddle to a chance to indulge using a porkish palate to provide protein and taste variation in our largely vegetarian diet. Grandma, all I can say is that it was worth it. I'm with the Pig on this one! They DO taste so darn good. I present to you exhibits A(i), A(ii), B, & C: A(i): Grilled pork tenderloin dry rubbed with applewood smoked sea salt, cracked multicolor peppercorns, and fresh cinnamon, basted with pumpkin oil, apple cider and tarragon vinegars, lemon juice, Canadian Grade B maple syrup, and blue agave nectar; A(ii): Sourdough asiago cheese and rosemary corn-kernel biscuits sliced in two and filled up with thin-sliced cold tenderloin, fresh horseradish, Dijon mustard, radicchio, and frisée (eat your dirty sauce little heart out, Ike's!); B: Farmers' market BLTs with sprouted wheat whole grain toast, red, green, and yellow heirloom tomatoes, and microgreen mesclun; C: Winter wheat penne pasta with diced Canadian bacon "pancetta," baby spinach, rainbow chard, chopped tomato, garlic, Madeira cooking wine (from CA), Sonoma chevre, and grated Italian Parmesan. Mr. Pastis, I rest my case. Holding Ranch is guilty. Guilty of being so darn GOOD! That's some pig you've got there, my friend. Dedicated to Wilhelm Y., for his love of pork, and of 21st century Californian small farm culture, in all its many forms. (*) From the 2003 anthology, "Pearls Before Swine: BLTs Taste So Darn Good," Andrews McMeel Publishing, page 13.

    I purchased 1/4 beef from Holding Ranch about two months ago. I couldn't find anyone else to go in…read morewith me on a full carcass. I selected them after comparing prices at the four closest ranches and talking to each of them on email to find out about their operation. Prices for a quarter are $5.99/lb cut and wrapped. For a half, the cost is $5.49/lb cut and wrapped and, for a whole, the cost is $4.99/lb. There was a complete selection of cuts, all wrapped, vacuum sealed, and frozen. The only bones were the shanks, soup bones and ribs. No others. There was no porterhouse with a bone, instead it was cut and packaged separately as the New York and the fillet. I think it was about 350 lbs in total, with about a third being ground beef. Took up almost exactly a top freezer space. I'm very happy with the cuts, quality and taste, although you really do need to learn how to cook grass fed beef differently than corn fed. They also sell into farmer's markets in the bay area. They are good people! If you want to find others to go in with on locally grown, humanely and sustainably raised beef and other products join this: http://bamcsa.ning.com Culinary Hatchet www.culinaryhatchet.com http://culinaryhatchet.ning.com http://twitter.com/CulinaryHatchet

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    Holding Ranch

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    Shasta Valley Meats - meats - Updated July 2026

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