WHAT’S NEW?

There’s always something new and exciting at Straub’s.
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  • Perfect for Oktoberfest celebrations or football tailgating, it's back – our Dutch Gouda and Bacon Potato Salad. A seasonal favorite, Yukon gold potatoes, real bacon bits and Gouda cheese create a creamy melt-in-your-mouth masterpiece. Serve warm for best flavor.

    A seasonal favorite returns! Perfect for Oktoberfest celebrations or football tailgating, Straub’s Dutch Gouda and Bacon Potato Salad is made from Yukon gold potatoes, real bacon bits and Gouda cheese. A creamy, melt-in-your-mouth masterpiece! Serve warm for best flavor.

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  • Introducing Chef's Essential's Jumbo Stuffed Portabella Mushrooms! Choose from several varieties including Southwest, Tuscan, Pizza, Crimini or traditional. They can be the main course or a perfect compliment to any meal.

    Introducing Chef’s Essential’s Jumbo Stuffed Portabella Mushrooms! Choose from several varieties including Southwest, Tuscan, Pizza, Crimini or traditional. They can be the main course or a perfect complement to any meal.

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  • Straub's turkeys the best in St. Louis! Always fresh — never frozen — all natural and free range. Pre-order your holiday bird today, as supplies will be limited this year. All turkeys are $2.99/lb.

    It’s not too early to order your Straub’s Thanksgiving turkey! Our fresh, never frozen turkeys are specially selected for us from the Northern Pride in Thief River Falls, MN. All of our turkeys are all natural and free-range.

    Supplies are limited, so stop in or call any of our locations and order your turkey today. Make your Thanksgiving memorable with a Straub’s turkey.

    All turkeys are $2.99/lb.

    Our hen turkeys come in three sizes:
    10 —12 lbs.
    12 — 14 lbs.
    14 — 16 lbs.

    Our Tom Turkeys range from 16 to 28 lbs and up.

    16 — 18 lbs.
    18 — 20 lbs.
    20 — 22 lbs.
    22 — 24 lbs.
    24 — 26 lbs.
    26 — 28 lbs.
    28 lbs and up.

    Our butchers recommend the following cooking times.

    Preheat your oven to 325 degrees. Cooking time vary by the weight of your turkey. Always use a meat thermometer to make sure your turkey is cooked to a safe temperature (180 to 185 degrees).

    For 10 — 12 lbs, cook for 3 to 3 1/2 hours.
    12 — 14 lbs, 3 1/2 to 4 hours.
    14 — 16 lbs, 4 to 4 1/2 hours.
    16 — 18 lbs, 4 1/2 to 5 hours.
    18 — 20 lbs, 5 to 5 1/2 hours.
    20 — 22 lbs, 5 1/2 to 5 3/4 hours.
    22 — 24 lbs, 5 3/4 to 6 hours.
    24 — 26 lbs, 6 to 6 1/2 hours

    *For stuffed birds please allow an extra 30 -60 minutes of cooking time.

    You can pre-order your holiday bird at the counter with your favorite butcher, or by calling your local store.

    Order early to ensure you will have the best Turkey in Saint Louis!

    Clayton 314.725.2121 ext. 25
    Town & Country 314.434.4707 ext. 4
    Webster Groves 314.962.0169 ext. 4
    Central West End 314.361.6646 ext. 4

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  • Buying a quality olive oil can be harder than you think. There are books on the subject, but here are a few tips.

    The most important question to ask yourself is what are you going to use it for? If you will be using it for the health benefits or as a finishing drizzle over foods like cheese, vegetables, meat or fish, where taste matters, you will want to look for higher quality oil. Taste test olive oil straight up. Better quality oils will have distinguishable flavor notes like tomato, grassy, or fruity (referring to the olive flavor).

    Buying a quality olive oil can be harder than you think. There are books on the subject, but here are a few tips.

    The most important question to ask yourself is what are you going to use it for? If you will be using it for the health benefits or as a finishing drizzle over foods like cheese, vegetables, meat or fish, where taste matters, you will want to look for higher quality oil. Taste test olive oil straight up. Better quality oils will have distinguishable flavor notes like tomato, grassy, or fruity (referring to the olive flavor). The quality of the oil is determined by several things, including the olive variety, the time, length and method of harvest, the condition of the olive at the time it was pressed or processed and, lastly, if it was pressed from a full olive or the remaining pulp after the first mechanical pressing.  Up to 8% of the oil is left over after the first press and the remaining pulp is further processed with solvents to extract the remaining oil. Be cautious what you buy and from where you buy. Ask yourself if you really want to put the “bottom of the barrel” in your diet. All olive oil comes from olives and reputable brands do not cut the olive oil with cheaper oils, but there has been a long history dating back to 2500 years ago, on clay tablets, that detail the problem to the more recent mention of the practice in Mark Twain’s memoir, Life on the Mississippi. There are vast differences between quality and one of the measurements is oleic acid content which determines how much deterioration has occurred in processing and bottling. Look for oil with low oleic acid. Better quality oils either have it on the bottle or accessible through their web site.

    The second important question to ask yourself is: are you buying it for health reasons? Just like all apple juice pressed from the wide variety of apples and apple quality would not be expected to be the same, neither should olive oil juice from the wide variety of olives and olive quality be expected to be the same. The two main health benefits of olive oil are the heart healthy monounsaturated fats and the cancer fighting polyphenols. There are differences in fat and polyphenol levels resulting from the olive variety, time of harvest, environmental factors, and extraction and storage methods. Oils that are higher in polyphenols have a slight bitter taste and peppery astringency usually noticed on the back of the throat 3 to 5 seconds after a nice gulp.

    The term “extra virgin” is defined by the International Olive Oil Council (IOOC) as “oil that has a free acidity of less than .8%, has 0 defects and greater than 0 positive attributes.” The best way to get great extra virgin olive oil is to look for reputable brands that have had a history of producing excellent quality. The cheapest will definitely not be the best and is likely low grade oil. You get what you pay for! Most of the brands Straub’s carries have been hand selected and taste tested and has acidity levels of .2% and less. If you are going to spend the extra money for olive oil instead of other oils, make sure you are getting the qualities that matter most.

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6 hours ago @StraubsMarkets Save on Straub's Marinated Pork Chops this week! What a perfect addition to your grill. http://t.co/xx309A4G2Z

11 hours ago @StraubsMarkets RT @JoneseysWords: @StraubsMarkets It is ridiculously tasty. Everyone should have one of these. Everyone. Buy them. So I don't have to. Ple…

13 hours ago @StraubsMarkets Straub's Cinnamon Pretzel is a customer favorite! if you haven't tried one yet, it's the perfect week. http://t.co/WibxKrVyDo