Buehler’s Quality Meats

Our meat department is proud to offer quality meat. With names like Certified Angus Beef, local Gerber’s Chicken and Chairman’s Reserve Prime Pork you know you are getting the best available. Fresh beef, poultry and pork is packaged daily by our professional butchers, right in our meat departments. Whether you choose prepackaged, choose something from our fresh cases, or have a special request for our butchers, you’ll be happy you chose to come to Buehler’s for your meat! #buehlersqualitymeats

Buehler's Butchers package meat daily.

Buehler’s butchers package fresh meat daily.

Certified Angus Beef is top quality meat.

Certified Angus Beef

We are proud to carry Certified Angus Beef. Our customers can be sure that the beef purchased at Buehler’s is going to taste great! Yes, our beef is Certified! Raised by ranchers whose goal is to produce beef that’s extremely tender, juicier and always packed with flavor.

Fresh case

Looking for a special cut of beef or pork. Our butchers have some of best cuts available in our fresh case. Don’t see what you are looking for? Just ask! Our meat department staff is happy to help!

 

Gerber's Chicken

Gerber’s Chicken

People come to our store just for our gourmet Gerber’s Chicken.

Gerber’s it’s all about raising and feeding their chickens the right way, the natural way. Our chickens are fed an all vegetarian diet with:

  • No antibiotics ever
  • Fed an all vegetarian diet
  • No growth stimulants or hormones

Better feed means better flavor.
That’s Gerber’s position.

Gerber's Chicken

We have a special section for Gerber’s Chicken in the Meat Department. We also use Gerber’s Chicken in our Restaurants and Delis, because it’s simply delicious!

 

Chairman's Reserve Prime Pork

Chairman’s Reserve® Prime Pork

Chairman’s Reserve® Prime Pork has been hand selected and approved by our Product Masters who are uniquely trained to understand every aspect of production and to identify the characteristics of quality pork. Only when they determine the best of the best, is it distinguished as Chairman’s Reserve Prime Pork.  Through these heightened specifications we promise to deliver the most tender and flavorful pork available.

The Prime Difference:

  • Optimal marbling, coloring and pH which enables an even more tender, juicy and flavorful prok
  • Hand-selected and hand-trimmed
  • All-natural and minimally processed with no artificial ingredients
  • Specifications that rival all competitors in the market place

 

Open Prairie Natural Pork

Open Prairie Natural Pork

When “free-form” pork is what you are wanting, Beuhler’s is a great choice. We offer Open Prairie Natural* Pork which gets back to the basics, which means:

  • No antibiotics – ever
  • No added hormones and growth promotants**
  • All-Vegetarian Fed diet
  • Minimally process and no artificial ingredients.

The farmers who raise pigs specifically for Open Prairie Natural Pork take great care ensuring the health and welfare of their animals, along with sharing a commitment to a healthy environment. You can learn more about this delicious pork here.

*Minimally processed, no artificial ingredients. **Federal Regulations prohibit the use of hormones in pork.

 

Pick 5 Meat

Buehler’s Pick 5 for $25 – Meat & Seafood

Always popular with Buehler’s customers, our Pick 5 for $25 Meat & Seafood selections include a wide variety of beef, poultry and pork along with seafood. You’ll find fresh, processed and frozen options. Just look for the Pick 5 signs!

Take a look inside our Pick 5 Meat display:

 

 

Fresh Seafood….

Click here to learn more about our awesome seafood selections.

 

Check our circular for this week’s Fresh Meat & Seafood specials.

Weekly Ad

 

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Buehler’s Bagger Crowned 2017 National Champion

Buehler’s Bagger – Brady Long – Crowned 2017 National Best Bagger Champion

Buehler's Bagger Brady Long wins 2017 National Bagger Competition

Brady Long of Buehler’s Fresh Foods Wins Best Bagger Championship

February 14, 2017 – Las Vegas, NV – Brady Long of Buehler’s Fresh Foods, with headquarters in Wooster, Ohio, defeated 22 other Best Bagger competitors from across the nation to claim a grand prize of $10,000 and the title of the National Grocers Association (NGA) Best Bagger Champion.

Designed to promote supermarket employees and demonstrate a superior core customer service skill, the nationwide competition has been held by NGA since 1987. Contestants are judged by speed of bagging, proper bag-building technique, weight distribution in the bag, as well as style, attitude and appearance, and are chosen through statewide competitions over the course of last year.

This year’s competition was sponsored by PepsiCo, Inc. and emceed for the third consecutive year by Food Network star, Chef Duff Goldman. The competition was held Monday, February 13 during The NGA Show at the Mirage Hotel and Casino in Las Vegas, NV.

“Baggers and courtesy clerks are often the last impression a customer has of a store, and because of this, superior bagging skills, along with friendly customer service, are critical elements to a positive shopping experience for the consumer,” said NGA President and CEO Peter J. Larkin. “The Best Bagger competition truly epitomizes the spirit and work ethic of the supermarket industry.  Congratulations to Brady, who competed with great enthusiasm, and to all our Best Bagger participants who showcased their passion for excellent customer service.”

Source: National Grocer Association

PinaBar Visits Our Wooster Milltown Store!

Our Wooster Milltown store was selected as one of the first locations in the USA to host the PinaBar – a robot that peels and cores pineapples – in just 20 seconds! It does an amazing job!

Stop by the Milltown store in February 2017 – between 9 am – 6 pm to give it a try! Watch this video to see how easy it is!

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Buehler’s Bagger, Brady Long, in National Spotlight

Brady is ready to compete in bagger contest

Baggers from all over the United States will compete in the National Grocer Association’s Best Bagger Championship at the 2017 NGA Show in Las Vegas, Nevada on Monday, February 13, 2017. Buehler’s Fresh Foods bagger, Brady Long, will represent Ohio as the winner of 2016 Ohio Best Bagger Contest back in August. Brady won the contest in 2015, and reclaimed the title in 2016 for an opportunity to compete at this year’s national event. Brady works at the Buehler’s Medina Forest Meadows store.

“We are thrilled to have Brady represent our state again as Ohio’s Best Bagger,” stated Kristin Mullins, President and CEO of the Ohio Grocers Association. “Brady encapsulates what it took to be crowned Ohio’s champion and we look forward to rooting him on at the National Grocers Association Best Bagger Championship.”

Dan Shanahan, Buehler’s President and COO stated, “Congratulations to Brady for a remarkable repeat performance as Ohio’s Best Bagger! Brady daily demonstrates the qualities of an outstanding employee and has a keen awareness of customer service. We will be cheering him on at the national competition.”

Contestants are judged on the following criteria: speed, proper bag building technique, distribution of weight between bags, style, attitude and appearance. As Ohio Best Bagger, Brady received $1,000 and an expense paid trip to Las Vegas for the national competition. The Best Bagger National Championship winner will receive $10,000, with cash prizes for to four runner-up positions.

Grocery bagging has been an important step for many supermarket employees who have pursued long and rewarding careers in the grocery industry. The National Grocers Association Best Bagger Championship features retailers with infectious company pride and an enthusiastic commitment to customer service.

Stone Fruit Salsa Recipe

Ingredients:

  • 2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1/2 cup chopped cilantro
  • pinch of sea salt to taste (use chip to taste – has a lot of salt)
  • optional: 1-2 jalapeno/s finely chopped

Instructions:

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!

Recipe courtesy of Fruits from Chile

Pineapple Teriyaki London Broil Recipe

Pineapple Teriyaki London Broil

Serves 4

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round flat roast (London Broil)
  • 1 1/2 cups pineapple juice
  • 1/4 cup dry sherry
  • 1/4 cup teriyaki sauce
  • 3 cloves chopped fresh garlic (1 tablespoon)
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon light olive oil, canola or vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • Optional: fresh pineapple slices, red onion slices

Instructions:

  1. Combine pineapple juice, sherry, teriyaki sauce, garlic and ginger. Marinate roast overnight, or two days for bolder flavor.
  2. Preheat broiler or grill to high heat. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, place on broiler pan and broil 15 minutes. Flip and broil an additional 15-18 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
  3. Broil sliced pineapple and red onion if desired.

Recipe courtesy of Certified Angus Beef®

Slow Cooker Stroganoff Recipe

Slow Cooker Stroganoff

Serves 6 – 8

Ingredients:

  • 2 1/2 pounds Certified Angus Beef ® top round steak, cut in 1-1 1/2-inch cubes
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and finely chopped
  • 8 ounces fresh baby bella (cremini) or button mushrooms, quartered
  • 2 tablespoons Hungarian paprika
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups beef stock
  • 1 cup light sour cream
  • 3 tablespoons flour
  • 1 pound egg noodles
  • 1/4 cup chopped fresh flat leaf Italian parsley

Instructions:

  1. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
  2. Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
  3. In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.

Recipe courtesy of Certified Angus Beef®

Easy Ground Beef Chili Recipe

Easy Ground Beef Chili Recipe

Serves 8 to 12

 

Ingredients:

  • 3 pounds Certified Angus Beef ® ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chili pepper
  • 1 tablespoon coarse kosher salt
  • 2 jalepeños, stems removed and finely minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 1 (6-ounce) can tomato paste
  • Optional toppings: shredded sharp cheddar, sour cream, diced green onions

Instructions:

  1. In a large heavy-bottom pot add beef, onion and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.
  2. Add chili powder, cumin, ancho pepper, jalapeño and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans and paste. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking. Yields approximately 3 quarts.

Recipe courtesy of Certified Angus Beef®

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Serves 8

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round roast
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons corn starch
  • 2 tablespoons canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 ounces sliced button or baby bella mushrooms
  • 1/4 cup flour
  • 1 1/2 cups beef stock
  • 1 (12-ounce) package egg noodles
  • 1/2 cup sour cream

Instructions:

  1. Preheat oven to 350°F. Combine salt, pepper and cornstarch.
  2. On a large plate, season roast cornstarch mixture, reserving excess that doesn’t stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
  3. Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
  4. Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
  5. Cook noodles according to package directions.
  6. Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.

Recipe courtesy of Certified Angus Beef®

 

Blueberry Pancakes Extraordinaire Recipe

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Blueberry Pancake Ingredients

  • 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
  • ¼ cup butter, melted
  • 4 egg yolks
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

Blueberry Pancake Instructions

  1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
  2. In a small bowl, stir together flour, sugar and lemon peel
  3. Stir dry ingredients into ricotta mixture
  4. In a medium-sized bowl, beat egg whites until they form soft peaks
  5. Fold egg whites and then blueberries into batter
  6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
  7. Cook cakes, turning once, until browned, about 4 minutes
  8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Ingredients

  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
  • 1⁄3 cup water

Blueberry Ginger Sauce Instructions

  1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger
  2. Stir in 13 cup water
  3. Over medium-high heat, bring to a boil
  4. Cook and stir until sauce thickens, about 1 minute

Number of servings (yield): 24 pancakes

Recipe compliments of the U.S. Highbush Blueberry Council