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There are four elements necessary to produce tender and flavorful beef. The first three have to do with the animal itself, and they are youth, inactivity, and proper feed. “Meat” is muscle. The more it is used and the longer it is used, the tougher it becomes. So, the animal needs to be young and inactive.
The “marbling” in beef is the result of being fed grains with a high sugar content, such as corn. This intramuscular fat is what gives it the rich flavor and is an indication that the animal was, in fact, inactive. By dealing exclusively in beef raised and fed in the Midwest, we ensure that our product meets these criteria. |
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The final element is “aging.” Natural enzymes act to both tenderize the meat and develop complex flavors. All of our beef is properly aged an average of thirty days. Most of it is done by using the “wet” method of aging in vacuum sealed bags. We do, however, offer some steaks that are produced by the old-fashioned, “dry-aging” method.
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We carry USDA Choice domestic lamb in all of the premium cuts. We offer both bone-in and boneless legs, small loin chops, and cap-off, frenched racks. We also have ground lamb, lamb stew, and imported racks available. Any other cuts can be special ordered. |
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Modern veal is produced by feeding calves a protein, vitamin, and mineral enhanced formula based on dried milk. It produces a larger and higher quality animal than the traditional method. This is true, milk-fed veal. We regularly carry cutlets, loin chops, rib chops, rib roasts, osso bucco, stew, ground veal, and veal bones for stock.
Other cuts, such as veal breast and shoulder roasts, are available on special order. |
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Unfortunately, there is no grading system for pork, and the pork industry has made the arbitrary decision that America wants a leaner product. That makes it dry and tough! We have dedicated ourselves to finding a good, old-fashioned quality pork. Several “premium” pork producers have emerged in recent times, but none has been able to deliver a consistent product. Nevertheless, we continue our search. Because of the leanness of the regular product, we suggest that you not overcook it. Modern pork is much safer and requires less cooking. 150-160 degrees is adequate. |
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We offer bone-in and boneless chops, bone-in and boneless roasts, and country style ribs. We also carry regular spareribs, babyback ribs, and pork shoulder butts in open stock. Fresh pork legs, whole hogs, and European style skin-on loins are available on special order. |
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The only safe and wholesome way to handle fresh chicken is by keeping it packed in ice. That keeps it at the proper temperature, and, as the ice melts, it continuously rinses the product. The worst and most dangerous thing you can do is place that chicken in a tray with a “soaker” and cover it with plastic. It is an open invitation to bacterial growth.
“Modern” chicken bears little resemblance to it ancestors. It is flavorless and full of water. It is “manufactured” rather than raised. We offer a premium ice-packed chicken by Fulton Valley Farms. It is raised in Sonoma County, and is a true “free-range” bird. People who have never had the privilege of tasting a “real” chicken are in for a shock and a treat. This reasonably priced product will add another dimension to your culinary repertoire. |
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In addition, we offer fresh California turkeys, and a wide variety of fresh and frozen poultry, including game hens, ducks, geese, foie gras, quail, pheasant, squab, Diestel free-range turkeys, turduckens, wild turkeys, and guinea fowl. (We sell more fresh turkeys for Thanksgiving than any other stores in San Diego!) |
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Most “wild” game is actually farm-raised. The past decade has seen these meats gaining in popularity. “Broadleaf Farms” is the leading producer and provider of game in the world. We are fortunate in that they maintain a warehouse in Los Angeles. Visit their website at www.broadleafgame.com
We have a truck that comes from L.A. on Tuesdays and Fridays. We can special order any of their products. The price is usually less than ordering on line. We stock frozen venison, elk, buffalo, ostrich, etc. Fresh product needs to be special ordered.
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We produce all of our own fresh sausages. Along with our signature Sweet and Hot Italian and Bratwurst, we produce beef fajita, chicken fajita, mushroom and onion, Cajun, Polish, sage and sweet onion (summer only), and on and on.
The Mission Gorge store will custom make any fresh sausage with a minimum five pound order. Just bring us the recipe or the seasonings, and we will do the rest. |
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We also carry a variety of smoked sausages, including natural casing hot dogs and andouille. Siesel's produces their own smoked sausages. Polish, Polish with jalapeno, and hot links with cheddar cheese are available at both stores. |
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We receive shipments of fresh fish daily (except Sunday). We will offer whatever is best in the marketplace at the time. Special orders are available with a 24 hour advance notice.
We also carry Anthony's Seafood products and a large variety of frozen shellfish, such as Australian lobster tails, Mexican white shrimp, etc. |
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We are famous for our Carne Asada and Pollo Asada. We also carry a wide variety of “ready to cook” steaks, roasts, boneless chicken breasts, pork, ribs, and on and on.
Literally, there are too many to list. |
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SERVICE DELI
If you wondered where all the old-fashioned service delis went, come to the Siesel's location. You will find that we offer everything you have been looking for. Freshly sliced meats of only the highest quality, made-to-order sandwiches, fresh salads, and a wide variety of cheeses will await you.
If you are tired of what has become the norm and want quality of product and service, come on down! Party and buffet trays available on special order. |
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Iowa Meat Farms
6041 Mission Gorge Rd.
San Diego, CA 92120
Tel: (619) 281-5766
Fax: (619) 281-5931
Email: iowameatfarms@aol.com
Hours of Operation:
Memorial Day- Labor Day 9am-7pm
Mon-Fri: 9am-6pm
Saturday: 9am-6pm
Sundays: 10am-6pm
Closed Christmas Day, New Year's Day,
Easter and Thanksgiving.
Open all other Holidays: 9am-4pm
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| © Copyright 1995-2008 Union-Tribune Publishing Co. • A Copley Newspaper Site
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