from How-to guides to questions about our business
Frequent Questions
Sisters Meat & Smokehouse answers common questions about fresh meats, smoked meats, jerky, seafood, specialty grocery products, and butcher shop services available in Sisters and Redmond, Oregon.
Guides
Ribeye is one of the most flavorful cuts of beef because of its rich marbling and natural tenderness. When choosing a ribeye, here are a few things to look for:
• Look for abundant marbling. The thin white streaks of fat throughout the meat melt during cooking and help create a juicy, flavorful steak. More evenly distributed marbling generally means better flavor and tenderness.
• Choose a thicker cut. Ribeyes that are at least 1 to 1½ inches thick are easier to cook evenly and develop a great crust while remaining juicy inside.
• Check the color. Fresh beef should have a bright, cherry-red appearance. Avoid steaks that look dull, brown, or excessively dry on the surface.
• Look for a well-defined ribeye cap. The outer section of the ribeye, often called the "cap" or spinalis, is prized for its tenderness and rich beef flavor. A larger cap usually means a more enjoyable steak.
• Consider the grade. USDA Prime typically has the most marbling, while Choice offers excellent quality and value. Both can make outstanding steaks when properly cooked.
• Ask your butcher. Every ribeye is a little different. A knowledgeable butcher can help you select a steak based on your preferred cooking method, portion size, and budget.
Whether you're grilling, pan-searing, or reverse-searing, starting with a well-marbled ribeye is one of the best ways to ensure a memorable steak dinner.
• Look for abundant marbling. The thin white streaks of fat throughout the meat melt during cooking and help create a juicy, flavorful steak. More evenly distributed marbling generally means better flavor and tenderness.
• Choose a thicker cut. Ribeyes that are at least 1 to 1½ inches thick are easier to cook evenly and develop a great crust while remaining juicy inside.
• Check the color. Fresh beef should have a bright, cherry-red appearance. Avoid steaks that look dull, brown, or excessively dry on the surface.
• Look for a well-defined ribeye cap. The outer section of the ribeye, often called the "cap" or spinalis, is prized for its tenderness and rich beef flavor. A larger cap usually means a more enjoyable steak.
• Consider the grade. USDA Prime typically has the most marbling, while Choice offers excellent quality and value. Both can make outstanding steaks when properly cooked.
• Ask your butcher. Every ribeye is a little different. A knowledgeable butcher can help you select a steak based on your preferred cooking method, portion size, and budget.
Whether you're grilling, pan-searing, or reverse-searing, starting with a well-marbled ribeye is one of the best ways to ensure a memorable steak dinner.
Your whole turkey or turkey breast are fully cooked, these instructions are only for reheating.
Set your turkey on rack in roaster pan. Optional to remove legs, thighs and breasts. Put one cup of water (or chicken broth) in the bottom of the roaster pan. Cover turkey with tin foil and bake at 350°. Checking temperature periodically until internal temperature reaches 155° (approximatley 50 minutes). Remove foil for about the last 10 minutes to have your turkey be golden brown.
Set your turkey on rack in roaster pan. Optional to remove legs, thighs and breasts. Put one cup of water (or chicken broth) in the bottom of the roaster pan. Cover turkey with tin foil and bake at 350°. Checking temperature periodically until internal temperature reaches 155° (approximatley 50 minutes). Remove foil for about the last 10 minutes to have your turkey be golden brown.
Your ham is fully cooked and can be eaten cold. However, if you would like to reheat, please follow the instructions below.
Place 1 cup of water or other liquid like broth in the bottom of a roasting pan. Cover with tin foil and bake in 275° oven for approximately 10 minutes per pound.
Place 1 cup of water or other liquid like broth in the bottom of a roasting pan. Cover with tin foil and bake in 275° oven for approximately 10 minutes per pound.
The easiest way to get a great steak is to tell your butcher how you plan to cook it and what kind of eating experience you're looking for. Rather than focusing on a specific cut, let us know whether you're grilling, pan-searing, smoking, or cooking for a special occasion.
For example, you might tell us:
"I'm grilling steaks for four people."
"I want something tender with lots of flavor."
"I'm looking for a steak for a special dinner."
"I prefer leaner cuts."
"I want the most marbled steak you have."
Our butchers can then recommend the best option, whether that's a ribeye, New York strip, filet mignon, tri-tip, sirloin, or another cut. We can also custom-cut steaks to your preferred thickness and provide cooking recommendations to help you get the best results.
Don't be afraid to ask questions—that's what a real butcher shop is for.
For example, you might tell us:
"I'm grilling steaks for four people."
"I want something tender with lots of flavor."
"I'm looking for a steak for a special dinner."
"I prefer leaner cuts."
"I want the most marbled steak you have."
Our butchers can then recommend the best option, whether that's a ribeye, New York strip, filet mignon, tri-tip, sirloin, or another cut. We can also custom-cut steaks to your preferred thickness and provide cooking recommendations to help you get the best results.
Don't be afraid to ask questions—that's what a real butcher shop is for.
Products
Yes. We prioritize sourcing high-quality products as locally as possible and work to connect our community with trusted regional purveyors.
Yes. We offer subscription options through our online store, where you can schedule regular deliveries or pickups of select meat boxes and specialty products.
Subscriptions are a convenient way to:
All subscription management—including skipping a delivery, updating your order, or canceling—is handled directly through the online store where the subscription was purchased. Subscriptions can be paused or canceled anytime through your account.
Steak Your Claim
Subscriptions are a convenient way to:
- Keep your freezer stocked without reordering each time
- Receive curated seasonal or rotating meat selections
- Save time with automatic recurring orders
All subscription management—including skipping a delivery, updating your order, or canceling—is handled directly through the online store where the subscription was purchased. Subscriptions can be paused or canceled anytime through your account.
Steak Your Claim
We offer a wide selection of fresh meats including beef, pork, chicken, turkey, lamb, elk, and bison. Our beef selection includes a variety of cuts such as ribeye, sirloin, tenderloin, brisket, roasts, and ground beef in multiple lean-to-fat ratios.
Also, check out our selection of fish...
Also, check out our selection of fish...
Our freezer selection includes bratwurst, sausages (including breakfast, Italian, chorizo, and pork varieties), meatloaf, ribs, salmon, bison products, and specialty items such as dog bones.
Yes. In addition to traditional meats, we offer specialty options such as bison burgers, bison steaks, elk, and lamb depending on availability.
We are proud to offer special orders and charcuterie options for our clients and community.
We source quality products to pair alongside out house smoked products to create a beautiful array of delicious products for you to share with others.
We have different sizing options, so please inquire via our contact form for pricing or any other additional information.
We source quality products to pair alongside out house smoked products to create a beautiful array of delicious products for you to share with others.
We have different sizing options, so please inquire via our contact form for pricing or any other additional information.
About Us
Yes. We are a small, family-owned business with deep roots in the community and a commitment to craftsmanship passed down through generations.
We combine a full-service craftsman butcher shop with a smokehouse and deli experience, offering premium meats, house-smoked products, and freshly prepared meals—all rooted in traditional techniques and a strong emphasis on quality and service.
We source high-quality meats from trusted suppliers including Cedar River Farms for beef, Mary’s Chicken for poultry, and Iowa Gold Pork for pork products, all selected for quality, consistency, and responsible raising practices.
Yes. Our butcher is a third-generation meat cutter with decades of experience, using time-honored techniques to ensure precision and quality in every cut.
Yes. In addition to being a full-service butcher shop, we offer a deli, smokehouse products, and a lunch experience, making it both a retail and dining destination.
You can expect a welcoming, small-town atmosphere where craftsmanship, quality, and friendly service are the focus. Our shop reflects a tradition of meat cutting and smokehouse expertise.
We’re a third-generation butcher and smokehouse, offering hand-cut meats, artisan smoked products, and personalized service. Every product is carefully sourced and crafted in-house, delivering flavor and quality that big-box stores can’t match.