Welcome to Sherman Provision!
Provider of Quality Meats & International Groceries.

Sherman Provision is a family-owned business steeped in history and tradition.

At Sherman Provision we make our own sausage every week.

Be sure to call in your order for sausage so you have just what you want.
Visit our Classes page to learn how to make your own!

Pigs “R” Us @ Sherman Provision
Call us when you are ready for your pig roast! 

 

LET US MEAT YOUR NEEDS

Pork

We make our own sausage every week. We have Mild Italian, Hot Italian, country-style and our signature, Hungarian Garlic Sausage. Call in your order for sausage so you will have just what you want. We custom cut all of our pork to your specifications.

Beef

ShermanProvision is BEEF! We specialize in high-quality aged Amish country raised beef! Our beef is slaughtered fresh and we have all your favorite cuts of meat. We have front and hind quarters available along with sides of beef for your freezer.

Poultry

Poultry is a big part of the selection in our meat cases at Sherman Provision. We have whole fryers, roasters, chicken breasts, (bone-in and boneless-skinless), chicken legs, wings, chicken gizzards, and chicken livers. We also have frozen duck available.

What They Are Saying About Shermans...
Since we have been buying meat at Sherman Provision, our boys, ages 3, 11, and 14 won’t eat meat from anywhere else. In fact, if we have meat from anywhere else they tell us this isn’t from Sherman Provision. Even our kids can tell the difference!
Charles & Starr Smith

Sherman Meats is an incredible discovery in the sea of food retail stores to choose from in Northern Ohio. Such a gem of store and one you should not miss…It is definitely worth the drive!
Todd Gilbreth
Founder, Sidney’s Steak Rub

We love the quality and selection at Sherman Provision. We love to shop at Sherman Provision. It is so much more than just a meat market. Sherman Provision has the best tasting meat my family has ever had.
Dave & Jen Frisby

THE BUTCHER'S WIFE BLOG

Rib Roast for Christmas

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When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s instructions that makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roast prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any leftovers you can enjoy a prime rib sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting pan.  This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.

With a semi-boneless rib roast, the ribs form a natural rack.  It is not necessary to baste.  Do not add water.  Do not cover.  Roast in 325 degree oven.  It is not necessary to preheat the oven.

Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.

Rib Roast   6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees well

Prime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, wash and boil desired number of potatoes for 10 minutes.  Drain the potatoes. Cut a slice in the potatoes almost completely through.  Place the potatoes in the beef drippings in the pan, turning each potato to coat completely.  Continue cooking, turning potatoes once, until tender and golden brown.  If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time…From our Butcher Block to your Table.

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Pecan Pie

Well, Christmas is just 3 weeks away.  I can’t believe I just said that.  That sounds incredibly close!  Our daughter, Gina, loves Pecan Pie and she always gets Pecan Pie for Christmas.  Pecan Pie is very rich.  There is no getting around that.  I don’t think having Pecan Pie once a year is going to be your undoing.  I hope you enjoy this dessert as much as our family does.

Pecan Pie

1 unbaked pie crust ( I use Pillsbury)
1 1/2 cup of pecan pieces (if desired 15 full pecan halves to put on the top of the uncooked pie)
3 large eggs
3/4 cup light or dark corn syrup
2 Tablespoons melted butter
2 teaspoons vanilla
1/2 teaspoon salt

Place unbaked pie crust in the bottom of a 9″ pie plate. Use aluminum foil to wrap the very top of the crust to prevent over-browning while baking. Preheat oven to 350 degrees.

Stir together the eggs. Add the corn syrup, melted butter, salt and vanilla. Stir in the pecan pieces. Pour the filling into the pie crust. If desired you can place the 15 pecan halves (or more) on top of the pie for a prettier pie

Bake at 350° for 55 minutes or until set. Test by sticking a knife blade in the center of the pie. If it comes out clean the pie is ready. Serve warm or cold.

That’s all for this week–until next time From Our Butcher Block to your Table.

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Almond Joy Cookies

I love coconut, chocolate and almonds so I love this recipe.  Also, it is so simple and did I mention it is Gluten free?  Keep these ingredients on hand and you can whip up a batch of cookies in 30 minutes.

I will be making these for new neighbors in our neighborhood.  It’s a great way to say, “Welcome”.   Whatever you want to use these cookies for–they will not disappoint.

Almond Joy Cookies

14 oz. bag of sweetened coconut
12 oz. bag of semi-sweet chocolate chips
2/3 to 1 cup of chopped lightly salted almonds
14 oz. Can Sweetened Condensed Milk

Preheat the oven to 325 degrees. Line a large cookie sheet with parchment paper anwwwd set aside. In a large bowl, combine coconut, chocolate chips, almonds and sweetened condensed mild. Stir until combined. Scoop out dough with a cookie scoop on the prepared baking sheet. You can also use a Tablespoon. I recommend spraying your hands with non-stick cooking spray because the batter will be very sticky. Moisten your fingers with water and shape into discs. Pat the tops flat.

Bake 16 to 19 minutes. The coconut should be golden brown. Let cool on the baking sheet. Enjoy!

This recipe was shared by getinmybelly.com.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Pumpkin Pie–Thanksgiving isn’t the same without one!

You can tell by my title that I am a big fan of Pumpkin Pie.  I love my Pumpkin Pie smothered in real whipped cream.Mauri-1  The kind you spray from a can.  You get the picture.  Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream.  This used to be a real “bone” of contention between us.  I soon realized I was not going to win him over to my way of thinking so I stopped trying.  This recipe for Pumpkin Pie is simple.  It is still delicious and you have time to enjoy your Holiday.
Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons of ground cinnamon (available at your local meat market)
1 teaspoon of Pumpkin Pie Spice (available at your local butcher shop)
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk

1 uncooked 9″ pie crust (I use Pillsbury) in a 10″ pie pan (available at your local meat market)photo (13)

You can easily double this recipe, and make 2 pies.

Preheat the oven to 425 degrees.

Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.photo (52)

One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?

May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.

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