Retail Store
Retail Store
Retail Store
Q. How long can meat be frozen?
A. Beef 12-15 months
Pork 6-9 months
Chicken 6-9 months
If you hold meat frozen longer, it will not be harmful but the quality and flavor may diminish.
Q. Do you smoke fish/poultry? How much does it cost? How long does it take?
A. Yes. $1.25lb with a minimum charge of $5.00. Fish are done biweekly, please call for a schedule. Poultry is does weekly but because of the process they average 10-14 days.
Q. What is a good roast to put in the crock pot?
A. For beef, one of your best crock pot roasts would be the chuck roast and for pork the pork shoulder roast has the most flavor while a pork sirloin roast is a good leaner choice.
Q. What kind of meat do you use for hot beef?
A. We would recommend beef chunks cut from the chuck.
Q. Do summer sausage/snack sticks need to be refrigerated?
A. Yes, ours does require refrigeration. We don't use the procedures that allow not needing refrigeration.
Q. Do you ship?
A. Yes, call for details.
Q. Do you do bake your own bakery items?
A. Yes, we bake daily right in our store. Call in your order ahead and we'll have it ready to go!
Q. How lean is your hamburger?
A. Our ground beef is a sirloin and chuck blend which averages 85-90% lean. We do have ground round that is about 100% lean.
Q. Do you have nutritional information available?
A. We have started adding nutritional information and have it available on a couple of products. As we continue to grow we will continue to add this information.
Q. Do you make anything with no MSG?
A. All of our hams, bacon, dried beef, and wieners are MSG free. We will continue to work with our seasoning company to remove MSG from our products but still maintain the flavor and quality you have come to expect from Haens.
Q. Why is my hamburger dark inside?
A. Fresh ground beef goes through a number of color changes during its shelf life. These changes are normal and the ground beef remains perfectly wholesome and safe to eat. When exposed to oxygen, the color of beef will turn to a bright red. This explains why the beef appears red on the surface and can look darker inside.
