Beaufort Custom Meat Processing

ByBrian Bateman

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Beaufort Custom Meat Processing Butcher shop in Leslie
5234 MO-185, Leslie, MO 63056

Sunday: 8AM-12PM | Monday: Closed | Tuesday: 8AM-5PM | Wednesday: 8AM-5PM | Thursday: 8AM-5PM | Friday: 8AM-5PM | Saturday: 8AM-12PM
America/Chicago time zone
3.3 average rating from 20 reviews for Beaufort Custom Meat Processing

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Business Name: Beaufort Custom Meat Processing
Address: 5234 MO-185
Leslie
Missouri
63056
United States
Phone: +1 573-484-3312
Category: Butcher shop, Local, Meat products store, and Meat wholesaler
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Google Maps Location Link
Google ID: 0x87d95778809528c1:0x98d7dbfe56e369f3
Place ID: ChIJwSiVgHhX2YcR82njVv7b15g
Google Reviews ID: -7.43323E+18
Google CID: 1.10135E+19
Butcher shop Local Meat products store Meat wholesaler

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Chicken Fajitas

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Classic Pulled Pork Sandwich Recipes

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Cheese Straws Recipe

Combine flour, pepper and salt in mixing bowl. Cut in shortening using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Add cheese.
Beat egg yolks with water. Add to flour mixture. Toss to combine until dough forms ball. Divide dough in half. Wrap each half in plastic wrap. Refrigerate at least 1 hour.
Heat oven to 375 F. Place sheets of foil on countertop for cooling cheese straws.
Spread 1 tablespoon of flour on large sheet of waxed paper. Cut into strips 1/2-inch wide. Twist strips. Transfer to ungreased baking sheet with large pancake turner. Place 1 inch apart on ungreased baking sheet. Roll out remaining dough.
Bake 1 baking sheet at a time at 375 F for 7 to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cheese straws to foil to cool completely.

*Butter Flavor Crisco is artificially flavored.
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Cozy Turkey and Wild Rice Soup: A Perfect Post-Holiday Comfort

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Chocolate Hazelnut Brownie Trifle Recipe

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Caraway Rye Crackers Recipe

Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.
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Homemade Soy Milk – Fresh, Creamy, and Perfect for Dairy-Free Living

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Pan-Seared Pork Tenderloin with Asparagus and Cherry Tomatoes

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