At this time, with beef and pork pricing as volatile as they are, we are not publishing special pricing. As product is available again, and pricing comes down, we will resume running specials.
If you have a concern or question about pricing, call the store at 517-574-5014
Seafood on Ice at Mert’s Meats
Wild Caught Tuna Loin Steaks (sushi safe)
Big O’Smokehouse Fresh Smoked Salmon Fillets
Fresh Scottish Farm Raised Black Pearl Salmon (sushi safe)
Big O’Smokehouse Fresh Smoked Salmon Boneless Skinless Bite Size Pieces
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)
Wild Caught Swordfish Loin Steaks (sushi safe)
Wild Caught USA Gulf 16-20 ct Raw EZ Peel Shrimp Free of Antibiotics
Wild Caught Grouper Fillets (sushi safe)
Wild Caught Snapper (sushi safe)
Wild Caught Halibut (sushi safe)
Specials Good Saturday, 3/14/20 through Sunday, 3/22/20
Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
All Natural Boneless Skinless Chicken Breast 10 lb bags $2.99 lb
Bone-In Smoked Pork Loin Chops $4.99 lb
Boneless Beef English Roast $4.99
T-Bone Steak $9.99 lb
Porterhouse Steak $10.99 lb
Bulk Mild Breakfast Sausage $2.99 lb
Frozen Wild Caught Cod Loin Portions $6.29 lb (save $1.70 lb)
Specials Good Saturday, 3/7/20 through Sunday, 3/15/20
Fresh Ground Beef Sirloin 95% Lean $4.99 lb
All Natural Chicken Leg Quarters 10 lb bags $6.99 EACH ($.699 lb)
Boneless Beef Rump Roast $4.99 lb
All Natural Boneless Skinless Chicken Breast 10 lb bags $2.99 lb
PRIME Boneless Beef New York Strip Steak $16.99 lb
PRIME Boneless Beef Ribeye Steak $18.99 lb
Fresh Bulk Chorizo Sausage $3.99 lb
Frozen Wild Caught Cod Loin Portions $6.29 lb (save $1.70 lb)
Seafood on Ice at Mert’s Meats
Wild Caught Tuna Loin Steaks (sushi safe)
Big O’Smokehouse Fresh Smoked Salmon Fillets
Fresh Scottish Farm Raised Black Pearl Salmon (sushi safe)
Big O’Smokehouse Fresh Smoked Salmon Boneless Skinless Bite Size Pieces
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)
Wild Caught Swordfish Loin Steaks (sushi safe)
Wild Caught USA Gulf 16-20 ct Raw EZ Peel Shrimp Free of Antibiotics
Wild Caught Grouper Fillets (sushi safe)
Wild Caught Snapper (sushi safe)
Wild Caught Halibut (sushi safe)
Specials Good Saturday, 3/7/20 through Sunday, 3/15/20
Fresh Ground Beef Sirloin 95% Lean $4.99 lb
All Natural Chicken Leg Quarters 10 lb bags $6.99 EACH ($.699 lb)
Boneless Beef Rump Roast $4.99 lb
All Natural Boneless Skinless Chicken Breast 10 lb bags $2.99 lb
PRIME Boneless Beef New York Strip Steak $16.99 lb
PRIME Boneless Beef Ribeye Steak $18.99 lb
Fresh Bulk Chorizo Sausage $3.99 lb
Frozen Wild Caught Cod Loin Portions $6.29 lb (save $1.70 lb)
Specials Good Saturday, 2/29/20 through Sunday, 3/8/20
Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
Boneless Beef Sirloin Tip Roast $4.99 lb
Boneless Beef Stew Meat $4.99 lb
Porterhouse Steak $10.99 lb
T-Bone Steak $9.99 lb
Sweet Italian Sausage Links or Bulk $3.99 lb
Boneless Beef Flat Iron Steak $9.99 lb
Frozen Farm Raised Tilapia Fillets $3.99 lb
Ingredients:
6 tablespoons brown sugar
6 tablespoons Dijon mustard
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 bone-in pork loin chops (8 oz each)
Directions:
Marinade: in small bowl mix brown sugar, mustard, apple juice & Worcestershire sauce. Place pork chops & 2/3 cup marinade in a resealable plastic bag; seal bag & turn to coat. Reserve remaining marinade; cover & refrigerate with pork 8 hours or overnight.
Preheat grill to medium high heat; lightly oil grill rack to prevent sticking. Remove chops from marinade bag – discard marinade. Grill chops, covered, to internal temperature 145 degrees, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.
Serves 4
From prep to table 20 minutes plus overnight or 8 hours marinade
Ingredients:
3 tablespoons lime juice
3 tablespons stir-fry sauce
4 ½ teaspoons grated fresh ginger root
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pork tenderloin (1 pound)
Directions:
Remove silver skin and excess fat on the pork tenderloin.
In a bowl, combine the first six ingredients. Place the pork in a shallow container with a lid; add half of the marinade. Turn pork to coat; cover and refrigerate for 2 hours, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain marinade from pork and discard. Grill the pork, covered, over hot heat until a thermometer reads 160 degrees F and juices run clear, 15-20 minutes, basting occasionally with reserved marinade.
Serves 4
From prep to table 20 minutes plus 2 hours marinade time