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GrassRoots Meats Newsletter October 2010
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In this issue...
-- On Vacation
-- Delivery to Denver
-- The Lamb is Ready, The Lamb is Ready!!!
-- Meat Marinade
-- October Specials
-- In Closing ...


On Vacation
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By the time you get this newsletter we will have been in Orlando, Florida, for a week on a much needed vacation. Yahoo! We are taking our daughter Lisa, her husband Garrett, and their three kids, Taylor, Kyler and Reece. This is the first time we have ever attempted a vacation of this magnitude and we are all looking forward to it, hoping the weather is nice and that Disneyworld is all that it is racked up to be.

We will be returning to Pagosa on October 4th ready to swing back into action. If you have tried to reach us during this time we apologize, although we have tried to keep up with the calls and emails even while we have been gone. Thanks for your patience.


Delivery to Denver
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We are trying to schedule a delivery run to Denver on October 16th so if you would like delivery to Denver or somewhere along the way could you please let us know ASAP so that we can determine if the trip would be worth it? The cost to deliver would be $.50 per pound, with a $25 minimum. This is a great savings to you so again, please get your order in as soon as you can.


The Lamb is Ready, The Lamb is Ready!!!
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As I write this the lambs are already at the processor and the meat will be ready to be picked up as soon as we get back from our trip. So starting October 11th we will be shipping the lamb. Many of you have placed your orders but for those of you sitting on the fence you can be assured that we will now have a good lamb inventory. We are excited about the quality of the lambs this year and know you will be pleased with the meat as well.


Meat Marinade
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Sandi Butcher of Pagosa Springs sent us a great marinade that she uses with our Beef Kabob, but she assures us that it can be used with just about any cut of meat, and even vegetables.

In a large bowl, whisk together 3 tablespoons of Balsamic vinegar, 1 tablespoon soy sauce, 2 tablespoons firmly packed light brown sugar, 2 minced garlic cloves, 2 teaspoons chopped fresh rosemary, and 1/4 cup extra-virgin olive oil. Make sure the sugar is dissolved. Add the beef and stir to coat evenly. Cover the bowl and refrigerate for at least 1 hour or even overnight. You can add some vegetables about a half hour before grilling. Bon appetit!


October Specials
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For October we are offering our beautiful SIrloin Tip Roasts at $5.99 per pound, $3.00 off the regular price of $8.99 per pound. With the weather turning colder and the fall colors at their peak it is a great time for a Sunday roast beef dinner. Take advantage of this chance to get a premium roast at a fantastic price.

We are also featuring our 12 pound box of 1/3 pound Ground Beef Patties at $59.00, a savings of $20.00 off the regular price of $79.00 per box. This box of patties only fits into our largest shipping box and it would not be cost effective for you to order just the one box of patties. So to sweeten up the deal if you also order a Custom Package of 45 to 50 pounds we will give you 15% off on the package instead of the normal 10%. The Custom Package can be a combination of beef, lamb and chicken and the discounts should offset most if not all of the freight costs so don't let this offer slip by. And if you mention it we will send you a FREE GrassRoots T Shirt or Ball Cap. Now that's a SWEET DEAL!!!


In Closing ...
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Fall is in the air and the colors promise to be exquisite this year. It has been a very busy summer in Pagosa Springs and the tourism industry does not seem to have suffered from a bad economy. Thanks to all of you GrassRoots Meats is also doing quite well and sales are up over last year. We always want to let you know how much we appreciate each and every one of you for helping us to live our dream. If our meat does not measure up to your expectations please let us know. It is our goal to provide the best meat at the lowest possible price for you and your family. God bless you.

Lois, Allan, Lisa & Family


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