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Holiday 2020


Make a Statement

at Your Table

Seasons’s Greetings

Market House was founded with one simple goal in mind — to make sure everyone had access to superior meats and seafood. As the busy holiday season gets underway, we want to help all home chefs create memorable masterpieces. After all, some of the best memories are made around the dinner table. Explore our selection of premium meats and seafood and get inspired. And when you do impress your holiday dinner party guests, be sure to tag us and share your mouth-watering pictures.

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FREE SHIPPING ON ORDERS OVER $99

Happy Holidays from Market House. We’re honored to have a place at your table this year.


Easy online ordering Market House receives, packs and ships its selections from its state-of-the-art facility designed to deliver the freshest cuts and catches straight to you. Our expert team is the link from the best farms and ďŹ sheries to your table — and every order is shipped overnight for guaranteed quality.

VISIT US ONLINE: markethouse.com

E S T. 2018

@EATMARKETHOUSE


What’s in a

Cut?

The right cut of steak yields different flavors, textures and fat content. But how do you choose? Let’s break it down.

B ONE-IN RIBE YE

THE PERFECT CUT TO SHARE Whether you salt the night before, rest before or after cooking, grill over indirect heat or aim for the perfect sear, this is the steak that steak lovers obsess over.

RIBE YE

THICK-CUT WITH LOTS OF MARBLING

Superior quality and reliable delivery.

Easy to love and hard to screw up, this ribeye’s fatty cap and perfectly distributed marbling make it the go-to steak selection for busy (but hungry) home chefs.

–Stephen S. 4

SHARE YOUR MOUTH-WATERING FOOD EXPERIENCES WITH US - @EATMARKETHOUSE


CEN T ER-C U T TOP SIRLOIN JUICY AND LEAN

Possibly the most versatile steak we offer, it’s ideal for recipes that demand a marinade, or cubed and skewered with vegetables on the grill.

FIL E T MIGNON

EXCEPTIONALLY TENDER IN A SMALLER PORTION Carefully cut from the tenderloin and presented in perfect portions, this is the most tender selection and the purest expression of what beef can be all on its own.

NE W YORK S T RIP

SLIGHTLY LEANER, BUT STILL FINELY MARBLED The quintessential grilling steak with firm texture and rich, savory flavor. It’s just marbled enough to sizzle and sear to perfection. MARKETHOUSE.COM

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The Superior Beef

for Your Family

The highest grade of beef. Exceptionally tender with rich flavor, our USDA Prime beef is 100% Angus-bred, Midwestern-raised cattle.

USDA Prime

PRIME GRADE: The top quality grade, prime cuts are the cream of the crop. In order to receive this rating, the beef needs to be sourced from young cattle that have been well-fed, ensuring the highest quality of marbling and flavor. Since this grade of beef is so tender, roasting and grilling are ideal methods of preparation. Thanks to the uncompromising standards set forth by the USDA, you can know exactly what to expect from all of Market House’s exceptional USDA Prime cuts.


Plan ahead for Date Night

Our irresistible, ideal-for-date-night pairing combines USDA Prime filet mignons with thick-cut Berkshire pork bacon to make for one delicious dinner. Our USDA Prime beef comes from Angus-bred Midwest cattle, making it the quintessential tender cut for steak lovers.

Bacon-Wrapped USDA Prime Filet Dinner Option #1 2 Filet Mignons, 8 oz. each (USDA Prime) 1 Thick-Cut Bacon, 12 oz.

Option #2 4 Filet Mignons, 8 oz. each (USDA Prime) 1 Thick-Cut Bacon, 12 oz.

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Why USDA Prime? USDA Prime beef is the highest possible grade of beef – you can be confident each Prime cut we offer is well-marbled and flavorful. Since this grade of beef is so tender, roasting and grilling are ideal methods of preparation – rich sears and immense flavors bring your meal to life.

Experience the flavors of USDA Prime bone-in ribeye. Find the recipe on the next page.

USDA PRIME BONE-IN RIBEYE

An always-outstanding cut that pleases the eyes as well as it does the palate, the Bone-In Ribeye is worthy of obsession and makes for a beautiful presentation.

Excellent quality. Even my wife asked where this steak was from. Absolutely delicious. 8

FREE SHIPPING ON ORDERS OVER $99

–Oscar C.


Chef’s Table:

USDA Prime Bone-In Ribeye with Roasted Fingerling Potatoes, Roasted Shallot Demi Glacé and Charred Kale

When you prepare one of the finest steak cuts available it’s important to let the side dishes complement the immense flavor of the main event. We added crowdpleasing roasted fingerling potatoes that come out of the oven with a perfect golden crust yet are creamy on the inside. Your fellow diners will think you worked all day crafting this classic French demi glacé sauce. Your secret is safe with us.

Grilled Bone-In Ribeye with Roasted Fingerling Potatoes, Roasted Shallot Demi Glacé and Charred Kale INGREDIENTS: Kosher salt (to taste) Ground black pepper (to taste) 2 T. extra virgin olive oil 1 lb. fingerling potatoes 1 T. freshly picked thyme

1 each garlic clove, grated 1 bunch lacinato kale, bottom 1” of stem removed 2 T. vegetable oil 32 fl. oz. unsalted beef stock 1 each shallot, minced

BONE-IN RIBEYE: 1. Pre-heat oven to 375° 2. Rest the steak, out of the refrigerator, until it reaches ambient temperature of 60° 3. Season, on both sides, with salt and pepper 4. Lightly coat with vegetable oil 5. Mark steak on grill pan, on both sides 6. Transfer steak to a baking sheet or metal sauté pan 7. Finish in 375° oven to internal temperature of 135°F 8. Remove from oven and rest for 10 min. before cutting into the steak ROASTED FINGERLING POTATOES: 1. Preheat oven to 400° 2. Scrub potatoes clean 3. In a mixing bowl add: 1 lb. scrubbed fingerling potatoes 1 T. thyme leaves 1 clove of minced garlic 2 pinches of freshly cracked black pepper 2 T. kosher salt 4. Toss to coat and transfer to a sheet pan 5. Roast 20-25 minutes or until fork tender ROASTED SHALLOT DEMI GLACÉ: 1. Following instructions for the roasted fingerling potatoes, add a split shallot to the fingerling potatoes roasting pan 2. Once cooked through, remove and reserve the shallot 3. Over medium-high heat, reduce 32 oz. beef stock to 8 oz. 4. Clean and dice the roasted shallot 5. Add the diced shallot to the reduced beef stock 6. Reduce by half (to 4 fl. oz.) CHARRED KALE: 1. Trim the stems of the lacinato kale 2. Rub the leaves with olive oil and a little kosher salt 3. Char the seasoned kale using a preheated grill or preheated grill pan on a gas range or an open flame 4. Use the cooked greens immediately

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From Our Partners to Your Table

Market House partners with farmers and ďŹ shers that are committed to sustainability and humane practices. Our meats include grass-fed, non-GMO and organic options while our seafood is always wild caught and ash frozen for freshness.

The goodness of grass-fed beef. The difference of Grass Run Farms. Grass Run Farms is a collaboration of family farmers in the Midwest, raising cattle the way generations before them did. They work year-round with the natural cycle of the land, the sun, and the water supply to cultivate pastures for their cattle, but their art goes beyond a beautiful pasture landscape. Grass Run Farms producers focus on careful production by managing healthy soil for nutritious forage and maintaining a tranquil environment to offer the best 100% grass-fed and grass-finished American beef.

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FREE SHIPPING ON ORDERS OVER $99


Why Grass-Fed Beef? Grass Run Farms steaks come from cattle that are 100% grass-fed & grass-finished. Our farmers and ranchers raise cattle the way generations before them raised cattle, which is good for you, the animals, and our land. Because of our care, every Grass Run Farms steak is extremely tender, flavorful, and well-marbled, making them great candidates for your grill. Taste the difference of Grass Run Farms.

Experience the flavors of Grass-Fed New York strip steak. Find the recipe on the next page.

GRASS-FED NEW YORK STRIP STEAK

Our grass-fed New York Strip steak is tender and perfect for grilling. Exceptional amounts of marbling give our Strip Steaks a tender bite along with a great depth of flavor.

Best grass-fed steaks.

–Jo W.

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Grass-Fed New York Strip

Chef’s Table:

with Tomato Emulsion and Roasted Cauliflower This Grass Run Farms New York Strip steak is tender and beautiful with exceptional amounts of marbling, giving great depth of flavor. Pair it with a savory homemade tomato emulsion and earthy-yet-caramelized cauliflower and get ready for chef-worthy flavors right on your dinner table. This dish is sure to delight taste buds and redefine “comfort food.”

Grilled NY Strip with Tomato Emulsion and Roasted Cauliflower INGREDIENTS: 1 head cauliflower 16 fl. oz. extra virgin olive oil 1 T. thyme 1/4 bunch fresh oregano 1/2 bunch fresh basil

1/2 bunch fresh parsley 4 each tomatoes 2 each garlic cloves 1 fl. oz. red wine vinegar Salt (to taste)

NY STRIP: 1. Rest the steak, out of the refrigerator, until it reaches ambient temperature of 60° 2. Season, on both sides, with salt and pepper 3. Using an instant-read thermometer, cook until 135° on the grill plate TOMATO EMULSION: 1. Preheat oven to 300° 2. Core three ripe tomatoes 3. Put tomatoes in a metal sauce pot, core side down 4. Stuff in 3 sprigs each oregano, parsley, tarragon and basil 5. Add 2 cloves of garlic 6. Add 2 pinches of salt 7. Pour EVOO over the tomatoes to cover by 1/2 8. Cook in the oven for 4 hours 9. Remove and let cool to room temperature 10. Reserve the tomatoes, their juices, and the EVOO 11. Puree in a blender on high speed 12. Season to taste with salt, EVOO, black pepper and red wine vinegar ROASTED CAULIFLOWER STEAK: 1. Preheat your oven to 425°F 2. Trim the green leaves from a head of cauliflower 3. Cut from the top of the head through the base into three equal parts, yielding three steaks 4. Rub the middle steak with neutral oil, salt and pepper 5. Put the cauliflower on a sheet pan and roast in the oven until fork tender (check doneness after 25-35 minutes. You should be able to puncture the cauliflower with a dinner fork with minimal resistance)

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FREE SHIPPING ON ORDERS OVER $99


Why Heirloom Pasture-Raised Chicken? Our heirloom chickens are pasture-raised with care on an 800-acre farm. They live happier and healthier lives thanks to their intentionally slow growth. The birds’ unique ancestry comes from breeding heirloom and heritage chickens that have better livelihoods than conventional chickens. Likewise, because of their pasture access and pedigree, they grow to be stronger and more flavorful than modern conventional breeds.

Pasture Raised Chicken

Bursting with tender delicious flavor begging to be released, our chickens are ethically raised and hormone-free, antibiotic-free and non-GMO. Always air-chilled for flavor, safety and sustainability. Available in half chicken, breasts, wings, thighs, legs, and drumsticks.

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Season like a chef. One shake at a time.

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UMAMI SEA SALT

BBQ GRILLING SPICE RUB

SUPER ALLIUM GARLIC SPICE

GUAJILLO CHICKEN SPICE RUB

An explosive blend of Asian-inspired flavors with a hint of salt water and seaweed. Unlocks subtle depth in seafood, earthy grains, mushrooms and more.

The consummate grilling rub infused with sweet, smoky flavors and a pinch of heat. Slather it on brisket, pork, ribs, tri-tip, lamb, salmon and more. This all-purpose seasoning doesn’t discriminate.

This go-to garlic seasoning offers hints of onion, shallots and leeks to lend incredible flavor to almost any dish (including sauces). We promise: you won’t want to let the bottle out of your sight.

A complex chili-infused blend of smoky guajillo, ancho pepper, cocoa, tamarind and lime. This season brings a hearty kick to poultry, flank steak, pork chops, and more.

LOOKING FOR MORE INSPIRATION? CHECK OUT OUR BLOG “THE SIZZLE” AT MARKETHOUSE.COM


MARKET HOUSE SPICE COLLECTION (ALL 6 SPICES) Our full lineup of custom spices. Home cooks, beware: these six dynamic blends are the only spices your pantry needs.

AUNTIE NONO’S EVERYTHING SEASONING

STEAKHOUSE SEASONED SALT

CHAR-GRILLED BURGER SALT

Designed to enhance the natural flavor of high-quality meats, this all-purpose steakhouse seasoning is versatile enough for steaks, chops and more. Sprinkle liberally before tossing cuts on the grill, and we promise: You won’t be disappointed.

Exactly as delicious as it sounds. This versatile grill staple gives burgers, chicken, pork tenderloin — and even seafood — a sweet, smoky, satisfying kick. Keep it in your back pocket for the next backyard BBQ.

The savory secret to roasted veggies, steaks, roasts, burgers, chops, chicken, fish, eggs and more. No matter what you’re cooking, a couple shakes of Auntie Nono’s sacred family blend will bring any recipe to life.

The best spice ever! My family and I use on everything from fish and chicken to veggies and popcorn! Thank you Auntie Nono!

–Jodi

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The Sizzle in the

Sandwich

Our thick-cut bacon comes from heritage breed Berkshire pork that’s fed a vegetarian diet and raised in the Midwest. It’s flavorful, tender and marbled like no other pork. The original, the essential, the backbone of breakfast, the sizzle in the sandwich, the delightful surprise that wraps the dinner entrée. Our thick-cut bacon makes a meal unforgettable.

“The BEST Bacon!”

–Donna K.

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FREE SHIPPING ON ORDERS OVER $99


Plan ahead for

Family Dinner Night Pork Chops will make you an instant hero with kids and adults alike – the versatile cut takes on flavor brilliantly and can adapt to bright, light recipes as well as deeply savory, rich meals.

Sakura Pork Chops Option #1 Sakura Bone-In Pork Chop

Option #2 Sakura Boneless Pork Chop

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Why Sakura Pork? Heritage breed hogs make for tender and juicy cuts of pork when they’re cared for as well as they are in the Sakura Pork program. The hogs get specially formulated vegetarian diets without hormones or antibiotics, and live humane, comfortable lives.

Experience the flavors of Sakura Pork. Find the recipe on the next page.

SAKURA PORK LOIN ROAST

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Exceptionally tender and juicy, our Sakura pork loin roast can be used in an endless amount of ways, from simply cutting into chops and grilling, or slow roasted for an elegant dinner.

YOU’VE GOT GOOD TASTE! SHARE IT WITH A FRIEND. MH GIFT CARDS MAKE GREAT GIFTS!


Chef’s Table:

Fennel and Rosemary Crusted Pork Roast with Roasted Garlic and Delicata Squash

If ever a spice and an herb were meant for each other, fennel seed and rosemary would be it. The fresh, woodsy flavor combination perfectly complements our juicy pork roast. Plus, by roasting the pork on a bed of garlic and onions, you get the best of both worlds: meat infused with robust flavor, served alongside the garlic and onions roasted in pan drippings. This meal is a perfect addition to your holiday menu and provides a beautiful centerpiece right out of the oven.

Fennel and Rosemary Crusted Pork Roast with Roasted Garlic and Delicata Squash INGREDIENTS: 2 1/2 - 3 lb. Pork Top Loin Roast 1 1/2 T. whole fennel seed (toasted and lightly crushed) 1 T. crushed red pepper flakes 1 1/2 T. coarsely ground black pepper 1 1/2 T. Market House Super Allium Spice (or substitute kosher salt) 1/2 Oz. fresh rosemary (stemmed and finely chopped) Zest of 1 lemon (use a microplane)

2 T. freshly squeezed lemon juice 4 T. extra virgin olive oil 3 whole heads garlic 1 onion (halved and sliced into wedges) 3 T. extra virgin olive oil 1/2 T. freshly ground black pepper 1 T. kosher salt 2 delicata squash (about 3/4-1 lb. each) 3 T. extra virgin olive oil 1 T. freshly ground black pepper 1 1/2 T. kosher salt

INSTRUCTIONS: 1. Mix the spices, rosemary, lemon zest and lemon juice into the olive oil. Completely cover the roast in the spice mixture and refrigerate, preferably overnight. When ready to cook, remove the roast from the refrigerator and bring to room temperature. 2. Pre-heat the oven to 450°. Lightly crush the garlic bulbs to separate into cloves. You do not need to peel them, but remove the loose papery skins. Toss the garlic and onion in 3 tablespoons olive oil and season with salt and pepper. Put the garlic and onions in a roasting pan. Add 1/4 cup water and place the roast on top of the vegetables. 3. Roast the pork until it reaches an internal temperature of 130°-140° (use a good digital meat thermometer). 4. Meanwhile, cut the squash in half lengthwise. There is no need to peel the squash. Using a spoon, scoop out the seeds and discard. Slice the squash into 1/4 inch slices. Toss them in the olive oil and season with salt and pepper. Arrange the sliced squash in a single layer on a cookie sheet, and cook until tender (about 20 minutes). 5. When the roast reaches the desired temperature, remove from the oven, and allow it to rest for 10-15 minutes. Arrange the squash on a serving platter. Add the garlic, onions and any pan drippings. Slice the roast, and serve it on top of the onions and garlic.

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Elevate

Your Ice

A. CLASSIC ICE CUBE PACK Our most popular cube. Useful for any cocktail served in a lowball, any single pour spirit, or crack it with the back of a spoon to vary the size and create beautiful corners that catch the light as you sip.

B. CYLINDER PACK To really make a statement, use the cylinder. Its large size means it melts very slowly and takes up a lot of room in the glass. A standard 10.5oz lowball glass with a cylinder will hold approximately 3oz of liquid.

C. ICE SHARD PACK Our most versatile cube is the shard, a cube that fits in virtually any glass. Each hand-chiseled shard is roughly the size of a golf ball. Stack them in a collins glass, use one in a wine glass for brunch cocktails, use in a lowball for single pour spirits, and in angled sided lowballs where our classic ice cube’s corners prohibit a cozy fit. Also perfect for stirring and shaking cocktails.

“After buying several pricey ice molds that never seem to work, I found this ice. Love it!”

–Jennifer P. 20

FREE SHIPPING ON ORDERS OVER $99

A


Craft Ice

The foundation for your festive drinks and cocktails. You deserve this.

C

B

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Only the Best

for the Holidays

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FREE SHIPPING ON ORDERS OVER $99


You’ve got good taste. Share it with a friend. Looking for a memorable gift for clients, employees, family or loved ones? For special requests and bulk orders, we offer several options to leave the right impression.

BUY MORE AND SAVE MORE Do you like savings? You’ll love our discount tiers. Here’s how it works. If your order meets any of the requirements below, you will get a discount! (Gift Cards and Value Packs excluded.)

Free Shipping on all orders over $99

5% Off on all orders over $150

7% Off on all orders over $200

10% Off on all orders over $250

15% Off on all orders over $300

LIMITED TIME OFFER

LET THEM CHOOSE Choosing gifts can be stressful. Let us help. With a Market House gift card your recipient can choose their favorite cuts and catches. Our Gift Card can be mailed to your recipient along with a short message or you can opt to send an e-gift card for those last-minute gift needs.

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1012 St. Andrews Blvd. Unit B Charleston, SC 29407

Scan to Order

Questions? Give us a call: 833-274-0176

9am-4pm EST Monday-Friday info@markethouse.com

Remember, orders placed before 3pm EST Monday-Thursday are eligible for next-day delivery.

Spend $99 and we’ll ship your order for FREE the next day.

You’re welcome.

@EATMARKETHOUSE

Profile for Xavier Meier

Market House - Holiday Catalog 2020  

Seasons’s Greetings Market House was founded with one simple goal in mind — to make sure everyone had access to superior meats and seafood....

Market House - Holiday Catalog 2020  

Seasons’s Greetings Market House was founded with one simple goal in mind — to make sure everyone had access to superior meats and seafood....