Harvard Meats is painted on the side...anyone know what's going?
Also, what's happening at the old Saffron Coffee Shop?
One more...what are they doing under the BA at 21st near Borders?
Thanks!
Harvard Meats on 15th and Harvard is an all natural and organic meat market. They will turn the all natural and organic market around here in Tulsa. Their prices will rival all the conventional stores prices and completly blow away WholeFoods/Wild Oats prices.
They are the only ones in the state of Oklahoma to carry the Beelers brand pork and the Painted hills angus beef. Those two alone are the most respected all natural and organic suppliers in the country. They are also going to offer a 10% discount to all seniors and police officers and firemen/women and EMT and Military EVERY DAY! Why do I know so much.... I'm the owner "Duke Dinsmore"! Pleased to meet everyone. Feel free to visit us at www.harvardmeats.com for more information and our grand opening date.
Sounds like a place I'll have to try out.
quote:
what are they doing under the BA at 21st near Borders?
The overpass is crumbling and they're trying to save it.
Too many years of diverting road funding to other things (small town main street beautifications come to mind) are taking it's toll.
quote:
Originally posted by Duke
Harvard Meats on 15th and Harvard is an all natural and organic meat market. They will turn the all natural and organic market around here in Tulsa. Their prices will rival all the conventional stores prices and completly blow away WholeFoods/Wild Oats prices.
They are the only ones in the state of Oklahoma to carry the Beelers brand pork and the Painted hills angus beef. Those two alone are the most respected all natural and organic suppliers in the country. They are also going to offer a 10% discount to all seniors and police officers and firemen/women and EMT and Military EVERY DAY! Why do I know so much.... I'm the owner "Duke Dinsmore"! Pleased to meet everyone. Feel free to visit us at www.harvardmeats.com for more information and our grand opening date.
AWESOME! GO DUKESTER!
quote:
Originally posted by Duke
Harvard Meats on 15th and Harvard is an all natural and organic meat market. They will turn the all natural and organic market around here in Tulsa. Their prices will rival all the conventional stores prices and completly blow away WholeFoods/Wild Oats prices.
They are the only ones in the state of Oklahoma to carry the Beelers brand pork and the Painted hills angus beef. Those two alone are the most respected all natural and organic suppliers in the country. They are also going to offer a 10% discount to all seniors and police officers and firemen/women and EMT and Military EVERY DAY! Why do I know so much.... I'm the owner "Duke Dinsmore"! Pleased to meet everyone. Feel free to visit us at www.harvardmeats.com for more information and our grand opening date.
Sounds outstanding. Can't wait to shop!
quote:
Originally posted by Duke
Harvard Meats on 15th and Harvard is an all natural and organic meat market. They will turn the all natural and organic market around here in Tulsa. Their prices will rival all the conventional stores prices and completly blow away WholeFoods/Wild Oats prices.
They are the only ones in the state of Oklahoma to carry the Beelers brand pork and the Painted hills angus beef. Those two alone are the most respected all natural and organic suppliers in the country. They are also going to offer a 10% discount to all seniors and police officers and firemen/women and EMT and Military EVERY DAY! Why do I know so much.... I'm the owner "Duke Dinsmore"! Pleased to meet everyone. Feel free to visit us at www.harvardmeats.com for more information and our grand opening date.
Whooohoo! I brought this place up in me "Harvard" thread a week or so ago but could find no information (you don't have a registered agent listed with SOS!). Yesterday I needed some meat for supper and drove by on the off chance that it was open.
When do you plan on opening?
quote:
Originally posted by cannon_fodder
When do you plan on opening?
/according to the web site, the opening date is April 19th.
Yeah, the prices on fresh meat at Wild Oats border on grand larceny. NaturalFarms is better but not amazing. I would like to find a reasonable price on ground beef. Of course, after buying 20 pounds of organic ground turkey at homeland last friday for $1/lb, I might not need anything for awhile. It was frozen, not fresh though.
We plan to have ads out for our grand opening on the 19th of April. However... it appears we may have product in sooner than expected so it may be around the 10th-12th of april..as soon as we open their will be a large Grand Opening banner in the front of the building. Inspections have been completed and we have the OK to operate at any moment but we are still lining out our product and pricing. A few prices to think about: 85% Ground Chuck 2.99 Lb. T-bone-10.99 Lb. Ribeye and NY strip 10.99 Lb. London Broil-2.99 Lb. Chuck roast 2.99 Lb Just these items alone are several dollard per LB less than Wild Oats and compare with Wal-Mart and Reasors for conventional beef. Not to mention we have a 10% off coupon on our site you can print and save more if you bring it in.
www.harvardmeats.com We are starting small and will grow as sales allow us too. Thank you all for your interest..
quote:
Originally posted by Duke
We plan to have ads out for our grand opening on the 19th of April. However... it appears we may have product in sooner than expected so it may be around the 10th-12th of april..as soon as we open their will be a large Grand Opening banner in the front of the building. Inspections have been completed and we have the OK to operate at any moment but we are still lining out our product and pricing. A few prices to think about: 85% Ground Chuck 2.99 Lb. T-bone-10.99 Lb. Ribeye and NY strip 10.99 Lb. London Broil-2.99 Lb. Chuck roast 2.99 Lb Just these items alone are several dollard per LB less than Wild Oats and compare with Wal-Mart and Reasors for conventional beef. Not to mention we have a 10% off coupon on our site you can print and save more if you bring it in.
www.harvardmeats.com We are starting small and will grow as sales allow us too. Thank you all for your interest..
Duke, I'm a major carnivore and live VERY close. I expect we will meet pretty much soon as you get the doors open. I'll spread the word around the 'hood.
We'd been joking that maybe Harvard Meats was a strip club for women.
Welcome to the neighborhood.
Great... I look forward to it!
Will any of the meat come from local sources?
quote:
Originally posted by Duke
We plan to have ads out for our grand opening on the 19th of April. However... it appears we may have product in sooner than expected so it may be around the 10th-12th of april..as soon as we open their will be a large Grand Opening banner in the front of the building. Inspections have been completed and we have the OK to operate at any moment but we are still lining out our product and pricing. A few prices to think about: 85% Ground Chuck 2.99 Lb. T-bone-10.99 Lb. Ribeye and NY strip 10.99 Lb. London Broil-2.99 Lb. Chuck roast 2.99 Lb Just these items alone are several dollard per LB less than Wild Oats and compare with Wal-Mart and Reasors for conventional beef. Not to mention we have a 10% off coupon on our site you can print and save more if you bring it in.
www.harvardmeats.com We are starting small and will grow as sales allow us too. Thank you all for your interest..
Quick question for you, now will you be serving lunch/dinner or just more or less a meat shop? I don't live close (111th and hwy 75) but I am sure the fiancee and I will be seeing you quite often as well.
as to local product, I am in the process of making some deals with several local ranchers to supply Beef, pork and chicken. As well as lamb and farm fresh eggs. Also I am making deals with local Bread makers and local produce farmers. There is a great deal of difficulty in making local product available to the public. Everything sold in a place like ours has to carry a state and or USDA inspection tag. So we are making those arrangments. But in short... yes we will be having local product when it is available to us to purchase. On the same note most farmers cannot meet the demand a market needs so local product is going to sporidic at best.
I appreciate the effort (oh the bureaucracy!) that opening a meat store must take. I live about a mile away and will be in frequently regardless (assuming the price points you indicated are accurate [:)]), but would certainly appreciate local products. It is especially fun when we have company in from out of state to be able to share such things.
Sp pork, chicken, beef... are you going to try to do any buffalo or emu? I understand you have to show inventory turnover in the meat/produce business and admit to not knowing the demands. I'm just excited to have a new store that interests me opening nearby.
nothing to eat in the building just raw product. Big al's sandwhich shop is across the street and I hear he has great food and I can see he does a great business!
Where can I get bear meat?
I need some this winter...
quote:
Originally posted by Duke
nothing to eat in the building just raw product. Big al's sandwhich shop is across the street and I hear he has great food and I can see he does a great business!
I am hosting a party on April 12th, its a saturday. If you are open on that friday the 11th, we will definitely come by and buy some meat for the cookout the following evening. Please keep us updated!
quote:
Originally posted by RecycleMichael
Where can I get bear meat?
I need some this winter...
That isn't very "Friendly".....
I will keep you posted on the early opening if it happens.
Welcome to the neighborhood! We are excited to have you here. Urban Garden
Very excited if those prices are for real, as good as the other local stores but better meat. Very wonderful indeed. Let me know if you need any help with your site, just a friendly little FYI.
Built the site myself, the other night, I will work on it more as time permits. I know its not great.... but I am learning and enjoy it.
quote:
Originally posted by godboko71
Let me know if you need any help with your site, just a friendly little FYI.
I will offer to babble on and on about how great you are if you give me a free steak.
I need a cardboard sign that says "Will blog for food."
quote:
Originally posted by RecycleMichael
I will offer to babble on and on about how great you are if you give me a free steak.
I need a cardboard sign that says "Will blog for food."
PM me we might be able to work something out [:P]
Open. Stopped in and met Duke and provisioned up. Great looking product, can't wait till he's up and running entirely. He's got a really cool collection of photos dating from the 1950's and up inside.
Welcome to the neighborhood, Duke. You'll be seeing more of me.
I stopped in today as well. Met Duke, he said he had quite a few people from this site. Bought some "Smoked Salt" amongst other things.
K, my wife has an office party tomorrow. She has $750 to spend on it. I'll see if she didn't already by the meat or I'll be in tomorrow and excited to give the new business a boost!
I made burgers last night. If they maintain the same product and prices, I will be back weekly.
I smoked the chicken and the ribs. Outstanding. Finally some quality ribs other than at Perry's.
You have to get used to the whole birds, non-hormone chicken has rather smallish breasts, but what all meat is there was outstanding.
I'm hooked.
See you this week, Duke.
Grizz call me when you are heading by the next time, I'll give you a tour of the "Ponderosa".
I managed to support quite a few of the local businesses along 15th St. and down Harvard over the weekend. Hit up the chocolatier, the meat market, Urban Garden (finding interesting succulents to make arrangements with), an antique store for more planting pots, Merritts, bead shop, etc.
Nice weekend for it.
Flower Arrangments?
Bead Shop?
Can you call your digs "the ponderosa" sounds more like Hobby Lobby.
quote:
Originally posted by sgrizzle
Flower Arrangments?
Bead Shop?
Can you call your digs "the ponderosa" sounds more like Hobby Lobby.
No floral arrangements- succulents as in cacti, aloe, & agave.
quote:
Originally posted by Conan71
quote:
Originally posted by sgrizzle
Flower Arrangments?
Bead Shop?
Can you call your digs "the ponderosa" sounds more like Hobby Lobby.
No floral arrangements- succulents as in cacti, aloe, & agave.
I am skilled at dealing with plants I can kill Cactus. That is real talent.
Hey thanks yall for stopping by and supporting our little market. Our prices will change from week to week due to market pricing and the price of gas...grrrrrr..... it takes fuel to get the product here and thus freight keeps getting higher. Remember we have coupons on the site for you to print www.harvardmeats.com
many thanks.
quote:
Originally posted by Duke
Hey thanks yall for stopping by and supporting our little market. Our prices will change from week to week due to market pricing and the price of gas...grrrrrr..... it takes fuel to get the product here and thus freight keeps getting higher. Remember we have coupons on the site for you to print www.harvardmeats.com
many thanks.
Just went in yesterday. Enjoyed the steaks and cheese.
Be back soon.
quote:
Originally posted by Duke
Hey thanks yall for stopping by and supporting our little market. Our prices will change from week to week due to market pricing and the price of gas...grrrrrr..... it takes fuel to get the product here and thus freight keeps getting higher. Remember we have coupons on the site for you to print www.harvardmeats.com
many thanks.
The ribs you get are cut with minimal fat (which is good, I'm just getting used to a better quality over Reasor's when I haven't had the patience to wait @ Perry's on Friday afternoon). I got to adjust my smoking time, I damn near turned this Saturday's rack into jerky!
Keep up the good work, Duke. Did you guys talk to Swan's out in Claremore about carrying their cheese?
Stopped in and got some fresh bread, cheese, butter, and chicken breast. All was VERY good. The breast was more tender and juicy than any other I have had.
Will be back!
quote:
Originally posted by thefaustfive
Harvard Meats is painted on the side...anyone know what's going?
Also, what's happening at the old Saffron Coffee Shop?
One more...what are they doing under the BA at 21st near Borders?
Thanks!
bought 8 pounds of pork butt there last week. The meat was very nicely marbled. I smoked it up (13 hours in the Brinkman) and it was some of the best I've ever made.
I'll be back.
quote:
Originally posted by Markk
quote:
Originally posted by thefaustfive
Harvard Meats is painted on the side...anyone know what's going?
Also, what's happening at the old Saffron Coffee Shop?
One more...what are they doing under the BA at 21st near Borders?
Thanks!
bought 8 pounds of pork butt there last week. The meat was very nicely marbled. I smoked it up (13 hours in the Brinkman) and it was some of the best I've ever made.
I'll be back.
Mark, what style Brinkman (i.e. indirect or vertical), what temp, and how many hours?
If you haven't check out http://www.stonebluffbeef.com/
They are a great local provider. Know these folks...good people.
Congrats on your business! I was just talking to my wife about it and with your military discount that will beat anything we are paying now.
She will be the cute blonde coming by.
[:D]
quote:
Originally posted by Conan71
quote:
Originally posted by Markk
quote:
Originally posted by thefaustfive
Harvard Meats is painted on the side...anyone know what's going?
Also, what's happening at the old Saffron Coffee Shop?
One more...what are they doing under the BA at 21st near Borders?
Thanks!
bought 8 pounds of pork butt there last week. The meat was very nicely marbled. I smoked it up (13 hours in the Brinkman) and it was some of the best I've ever made.
I'll be back.
Mark, what style Brinkman (i.e. indirect or vertical), what temp, and how many hours?
Vertical
225-250
13 hours (to get to an internal temp of 185 F)
hickory chunks, soaked overnight
I will NEVER divulge my sauce recipe.
quote:
Originally posted by Markk
quote:
Originally posted by Conan71
quote:
Originally posted by Markk
quote:
Originally posted by thefaustfive
Harvard Meats is painted on the side...anyone know what's going?
Also, what's happening at the old Saffron Coffee Shop?
One more...what are they doing under the BA at 21st near Borders?
Thanks!
bought 8 pounds of pork butt there last week. The meat was very nicely marbled. I smoked it up (13 hours in the Brinkman) and it was some of the best I've ever made.
I'll be back.
Mark, what style Brinkman (i.e. indirect or vertical), what temp, and how many hours?
Vertical
225-250
13 hours (to get to an internal temp of 185 F)
hickory chunks, soaked overnight
I will NEVER divulge my sauce recipe.
Point is w/ que- if the meat is done right, needs no sauce. [8D]
I was given a Brinkman, it was easier to get home than the smoke-box style which was given to me. I have fought to keep it under 250 and over 200 at varying times. Once I leanrn it (keeping a diary from now on). I've also observed it enough to figure out the coal pan and dampeners and calced heat loss through the door. Okay, more esoteric stuff than you thought you'd hear. I'd be interested to see your set up. I tried pork butt firs two runs on the smoker this year, finished them in the oven to get them right.
I don't care to dominate your time with my cooking questions, but please, drop me a PM and let's get in touch.
At the risk of sounding like a shill, I finally grilled some HM ribeyes last night- those rocked!
I've got dead chickens and some ribs smoking right now.
Keep it up Duke, you've made a great impression on people.
I was unaware of stonebluff beef thanks for the tip, I will see if they can provide what I need!
Glad yall like the food please feel free to provide any bad feedback too if you have any. That way I can get a good idea of what people like and do not like. Thats how we improve!
quote:
Originally posted by Conan71
I've got dead chickens and some ribs smoking right now.
Smoking live chickens would be so wrong.
quote:
Smoking live chickens would be so wrong.
Mmm...just think of the smell. Oh wait, you already live in Tulsa.
Sorry, didn't mean to rub it in. [:D][:D][:D]
quote:
Originally posted by RecycleMichael
quote:
Originally posted by Conan71
I've got dead chickens and some ribs smoking right now.
Smoking live chickens would be so wrong.
(http://www.savagechickens.com/images/chickensmoking.jpg)
quote:
Originally posted by Duke
Hey thanks yall for stopping by and supporting our little market. Our prices will change from week to week due to market pricing and the price of gas...grrrrrr..... it takes fuel to get the product here and thus freight keeps getting higher. Remember we have coupons on the site for you to print www.harvardmeats.com
many thanks.
just picked up some 2lb top sirloin's this morning to grill tonight. They looked great. We are having the parents/grandparents over this weekend for mother's day so we will need some ground beef for burgers, etc. Duke, if that was you that helped me this morning, thank you! Appreciate it. Will be back probably friday afternoon/evening.
I finally stopped in to by some dead animals to grill. Met Duke and talked about TulsaNow...
The steaks were expensive, at least compared to my recollection of what I paid at Warehouse Market. I felt I was worth it so I picked out three and then added a couple of bison burgers as well.
I went home and fired up the grill and had the little woman bake some potatoes. Took the first bite and smiled...
You can sure tell the difference of a good cut of meat. These were thick cut and trimmed just right. I was happy to pay a little extra for organic and these convinced me to splurge next time as well.
As we left, they offered a free apple or orange to my kids. It was a nice touch, especially since it got them away from his ice cream counter.
I also bought some thick bacon to cook in the morning to help make a good Mother's day breakfast with the kids...I will let you know how it turns out. It was reasonably priced, in fact with the 10% coupon I printed out from his website, was cheaper than the organic bacon I bought at Whole Foods the week before.
Good Job, Duke. I would say Well Done, but I prefer my steaks medium rare.
I finally was able to stop in and sample the beef. The dry aged ribeye was phenomenal--pretty just brought it up to medium rare temperature and let the beef speak for itself. It was bold and rich and awesome. And $11.99/lb? That's like half the price of Central Market.
I'll be back.