Chuck isn’t just for Roast!

Chuck Roast is an often underappreciated cut of beef.  

And it isn’t just for Sunday afternoon Pot Roast!
pot roast-1239042_1920

This cut of beef is relatively inexpensive, is packed with flavor, and its uses are only limited by your imagination!  

Cube it to use in beef stew.

Cube, marinate, and skewer for Kabobs.

Slow cook a roast, cool and shred, and then portion out and freeze for future meals such as:       


BBQ Beef Sandwiches

Italian Beef


Philly Cheese Steak Sandwiches

Beef & Broccoli 

Beef Stroganoff

And the every popular 


Cooking ahead and freezing in smaller portions make this cut an excellent way to have home cooked food fast & in the comfort of your home.

See what you can do with this versatile cut of beef!   





Delicious Low-Carb Mousse


Keto Chocolate Mousse


Good, but even better using Kilgus Farmstead’s rich, sweet, heavy cream!




  1. Combine cream, cocoa powder, espresso powder, almond extract, stevia, and sea salt in a large bowl. Beat using an electric mixer until mixture is light and fluffy and holds its form. Transfer to a serving bowl or individual serving dishes.
  2. Serve sprinkled with chocolate chips plus additional cocoa powder or espresso powder to taste.
  • For a vegan version, substitute canned full-fat coconut cream for the whipped cream. Refrigerate overnight, and then cream only the solid top part of the can.
  • You can use vanilla extract in place of almond, if you prefer. Feel free to use your favorite low-calorie sweetener.

Nutritional Information

Keto Chocolate Mousse

Servings Per Recipe: 4
Amount Per Serving
Calories: 139
% Daily Value *
Total Fat: 20 %
Saturated Fat: 
Cholesterol: 14 %
Sodium: 4 %
Potassium: 2 %
Total Carbohydrates: 3 %
Dietary Fiber: 4 %
Protein: 3 %
Vitamin A: 
Vitamin C: 
Vitamin B6: 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2019,
ESHA Research, Inc. All Rights Reserved

Easy Cold Winter Day Broths

Tired of cold, slushy, dreary winter days?   These two broth recipes from All are easy and will warm you up with their fresh and filling flavor!  Best of all! they are made in the slow cooker!  No muss, no fuss, big taste!

Slow Cooker Bone Broth

  • Prep 25 m
  • Cook 8 h 25 m
  • Ready In 8 h 50 m

Recipe By:The Gruntled Gourmand

“This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.”


  • 3 pounds beef bones, or more to taste
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 5 cloves garlic, smashed
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • cold water to cover
  • 2 tablespoons apple cider vinegar
  • kosher salt to taste


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
  2. Roast bones in the preheated oven until browned, 25 to 30 minutes.
  3. Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
  4. Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Printed From 12/21/2016

Chicken Broth in a Slow Cooker

  • Prep 15 m
  • Cook 10 h
  • Ready In 10 h 15 m

Recipe By:Micki Stout

“This is the recipe I use to make chicken broth for use in other recipes. Because it’s done in the slow cooker, you don’t need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.”


  • 2 1/2 pounds bone-in chicken pieces
  • 6 cups water
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, quartered
  • 1 tablespoon dried basil


  1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
  2. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Printed From 12/21/2016


Going, going, gone! 2018 becomes 2019!

Wow!  2018 has been an eventful year!  2017 wasn’t our year and us marketeers ushered in 2018 with a somber mood.  However, we were determined that 2018 would be our year to shine!  We started off slowly,  but asked for our customers’ opinions, talked to our vendors, and made some changes.  It seems to have worked.  There are more local and natural goods for shoppers.  Our growers on working on providing an even more varied supply of produce, and we have found more sources of local honey.  We are doing a trial run of being open in the mornings.  In December, the Black Angus Cafe rolled out an expanded menu.  Meatloaf isn’t just for Wednesdays anymore!   Great Huh!

In addition to this, as we mentioned in the previous blog, we worked with the City of Delavan and Common Ground Bakery and Cafe to make good meats available to the Delavan community.  Everything came together last week and Common Ground Bakery became the place to get Heritage Farmer’s Market’s beef & pork.  Next week they will also have frozen pizzas and pot pies produced by our Black Angus Cafe available for purchase.   The interest is there and sale have already been made in just the first two days.

So far all these changes have been positive for both the market and our customers.  We will be keeping an eye on these projects and looking for even more ways to improve the shopping and dining experience for our customers.

2019 is gonna be so bright, we’re ALL gonna need shades!


Attention: New Venture: Spread the Word!

Bittner’s Heritage Farmer’s Market Products Now Available in Delavan

In Partnership with the City of Delavan and Common Ground Bakery and Café

Delavan —  Bittner’s Heritage Farmer’s Market of Pekin, Illinois is proud to announce that they are partnering with the City of Delavan and Common Ground Bakery and Café, located at 310 S. Locust, Delavan, IL, to provide access to quality, locally raised and processed meats in the city of Delavan.

Product Availability

Currently we will be offering a select range of our most popular cuts of meat, such as ground beef and sausage, burger patties, brats, bacon, beef roasts, and pork chops. These items will all be available for purchase at Common Ground Bakery and Cafe during regular business hours.  Our future plans are to provide meat bundles and expand the cuts of meat available for purchase in Delavan based on customer response.

Turkey Time!

With Thanksgiving fast approaching, we get asked many questions about how big a turkey to purchase and how long to cook the turkey.  Since none of us at the market has the definitive answer to turkey size and each of us has their favorite way to prepare the turkey, we thought we it would be a good look up some information.  After looking at several cooking, health, and government agency websites, we decided on the tips from All  Hope this helps and everyone has a Thanksgiving Day filled with family, friends, and great memories of those no longer with us.

Turkey Cooking Time Guide

        By Allrecipes Editors

turkey serving sizes

Time for some straight up turkey talk.

How long does it take to cook a turkey? It’s one of the most frequently asked Thanksgiving cooking questions we get at Allrecipes, so let’s get right to the answer!

The general rule for cooking a turkey is 20 minutes per pound, but that can vary depending on whether or not your turkey recipe calls for a stuffed or unstuffed bird. Use this handy chart to determine approximately how long to cook it, whether stuffed or unstuffed. Of course, the best way to know if your turkey is cooked to a safe temperature is to use a meat thermometer. (Scroll down for tips.) Insert it properly and check it often.

The times on this chart are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Your recipe may call for a different temperature and overall time, and your oven may run hotter or cooler. (That’s why you NEED an oven thermometer for the best, most reliable results.)

 Weight of Bird  Roasting Time (Unstuffed)  Roasting Time (Stuffed)
10 to 18 pounds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours
18 to 22 pounds 3-1/2 to 4 hours 4-1/2 to 5 hours
22 to 24 pounds 4 to 4-1/2 hours 5 to 5-1/2 hours
24 to 29 pounds  4-1/2 to 5 hours 5-1/2 to 6-1/4 hours


5 Easy Tips for Roasting Turkey

  1. Cook the turkey until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin.
  2. Basting will not make turkey moister, but will promote even browning of the skin. To get tender and moist turkey meat, try brining it.
  3. The only true test for doneness is the temperature of the meat, not the color of the skin.
    The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. To get an accurate reading, be sure that your thermometer is not touching the bone.
  4. If your turkey has been stuffed, it is important to check the temperature of the dressing; it should be 165 degrees F (75 degrees C).
  5. When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.


It’s been quite the year and we are excited about new projects and ideas that we are working on here at Bittner’s Heritage Farmer’s Market.  We hope that 2021 will bring back normalcy to our lives.

Doug and Donna have moved and Lori from Eureka Locker has taken over the market effective this fall.  Doug and Donna are greatly missed but we plan on carrying on Dougs dream of offering quality, local meat to our customers.

The Black Angus Cafe, unfortunately, had to close due to Covid restrictions this year.  We tried to keep it going, however, the restrictions that were handed down by the state were just too much and we couldn’t afford to keep going.  The good news is that Chef Bill and his wife Liz are still part of the market!  Bill is now the manager of the store and Liz runs the register 2 days a week and works 3 days in the kitchen making heat and eat style meals and baked goods.

We have to admit that this year was a tough one for us.  We saw a good surge in business when the big box stores couldn’t keep up with demand.  This surge saved our business and we met many new friends.  I guess it was a blessing in disguise.