MacDonald Meat Open to Public!

We Got Meat!  To support your family and provide you with the best quality meats available – we are opening our doors for the first time ever to the public.  With grocery store shelves empty – we are here to offer you cases of protein to feed your family.  Call in your order 24 hours in advance for pick-up on Tuesdays and Thursday!  Stay Healthy & Safe!

 



POSTPONED – MacDonald Meat will Go Wild at the 2020 Prostart Invitational!

Come to watch the cooking competition between Washington state high school’s culinary programs!

Food demonstration by Chef Kevin Hildebrandt of MacDonald Meat will give attendees a taste of some delicious wild game meats.  Stop by MacDonald Meat’s food station for some samples of Durham Ranch bison and wild boar.

Auction Dinner at RL Olympia will feature a Durham Ranch bison striploin Appetizer.

Register for your tickets!


Flank Steak Marinade

If you want a great substitute for turkey on Thanksgiving or any day of the week – try Flank Steak!

MARINADE INGREDIENTS:
1.5 cup salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tbs dry mustard
1/2 tsp salt
1/2 cup wine vinegar
1.5 tsp dried parsley flakes
1/3 cup fresh lemon juice
MARINADE DIRECTIONS:
1. Mix all marinating ingredients together, mix well and put in sealed container to refrigerate for 1 week.
2. After 1 week – add 2-3 pounds of MacDonald Meat Flank Steak into marinade and refrigerate for another 1-3 days.
COOKING DIRECTIONS:
1. Set barbecue grill for 500 degrees and grill marinated flank steak 4-6 minutes per side or charred to your liking.
2. Let flank steak rest for 10 to 15 minutes in foil tent wrap before cutting at sharp bias from end to end.

Thank you to John P. from MacDonald Meat Company for the recipe!