Tag Archives: meat

Proudly Supporting Local Ranchers

At Macey’s we are committed to providing the freshest, highest quality meats to our shoppers. We are doing that by supporting local ranchers who provide Certified Angus Beef.  Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But Certified Angus Beef® is on an entirely different level. Certified Angus Beef has been the leader in premium beef since 1978 and it’s known for its great quality, marbling and tenderness. This beef is sourced from Angus cattle raised on family-owned ranches across the Intermountain West.

These are just a few of the local Certified Angus Beef ranchers we support:

  • Spring Cove Ranch, owned by Art and Stacy Butler, has been a family legacy since the first Angus cattle arrived in 1919. It is the oldest, continuously registered Angus cowherd west of the Rocky Mountains.

  • Jaca Land and Livestock Company, located in Nampa, Idaho, is home to more than 800 Angus cattle. Martin and Susan Jaca are raising the sixth generation of cattle at their thriving ranch.

  • A third-generation rancher, Travis Williams has raised Angus beef his entire life. Travis and his family are proud to provide our store with amazingly tender beef year round.

To learn more about Certified Angus Beef, visit their website at www.certifiedangusbeef.com.




Earn Free Easter Meat!

Do you want free meat this Easter?

For every $25.00 you spend, you will earn 50¢ off your Easter meat. Watch the bottom of your receipt to see what you have earned!

Earning Period: March 1-April 4

Maximum redemption is $25 in Easter bucks.

Easter bucks are only valid on fresh and frozen Prime Meats such as turkeys, turkey breast, prime rib, and lamb.

Your Easter bucks value will be dropped into your perks account on April 5, 2017.

Valid for Perks Rewards members who provide their phone number to participate.

Johnsonville Recipes for the Big Game!

Johnsonville Brat CrockMake sure to try these delicious recipes to impress your friends this weekend!

Hearty Two-Bean Chili (w/ Bush’s Chili Beans)

1 package (12 ounces) JOHNSONVILLE® All Natural Mild Italian Ground Sausage

1 can (16 ounces) BUSH’S® Chili Red Beans, undrained

1 can (16 ounces) BUSH’S® Chili Kidney Beans, undrained

1 cup chopped onion

1 cup chopped green bell pepper

1 can (14.5 ounces) diced tomatoes

1/4 teaspoon black pepper

1 tablespoon chili powder

2 tablespoon oregano

2 cloves garlic, chopped

Garnish: Chopped green onion, Sour cream

In a large pan, brown sausage over medium high heat. Add onion and peppers and sauté until onion is translucent. Stir in remaining ingredients, except green onion and sour cream. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Garnish with green onion and dollop of sour cream.


Queso Blanco Slow Cooker Dip featuring Johnsonville® Jalapeno and Cheese Smoked Sausage and BUSH’S® Chili Beans


1 package (14 ounces) Johnsonville® Jalapeno and Cheese Smoked Sausage, finely diced

1 – 8oz. package cream cheese, softened

½ cup sour cream

1 can (15 ounces) BUSH’S® White Chili Beans (do not rinse or drain)

1 cup shredded Monterey Jack cheese

1 cup salsa verde

1 clove garlic, minced

Tortilla chips

Fresh jalapeno peppers, tomatoes, cilantro or lime wedge (optional garnish)


  1. In a large bowl, blend softened cream cheese and sour cream until smooth.
  2. Add diced sausage, white chili beans, shredded cheese, salsa and garlic; mix gently to combine.
  3. Transfer to a 2 quart slow cooker. Cover and cook on LOW for 2-1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving.
  4. Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro or a squeeze of fresh lime juice.


Johnsonville Brat Crock 

What You’ll Need:

1 large slow cooker

3-4 cans (12 oz. each) beer (depending on the size of your slow cooker)

2 tablespoons butter

1 medium yellow or white onion, sliced into rings

Johnsonville Original Brats (19 oz. tray)

What to Do:

Pour in the beer; add butter and onions into slow cooker and turn on to high.

Heat a grill pan or heavy skillet to medium high and grill or sear the brats on all sides.

Place your Johnsonville Brats into the slow cooker and heat until the brats are cooked through, about 2 hours. Brats are fully cooked when the internal temperature reaches 160˚F.

Reduce heat to low to keep the brats in the slow cooker hot throughout the game.