412-454-6200
2305 Smallman Street
Pittsburgh, PA 15222
Located at 23rd & Smallman St.
in the Strip District GET DIRECTIONS
Hours:
Open Daily 8 am - 9 pm
Up to 2 Hours FREE Parking with Purchase Enter Garage on 24th St.
Home Made Sausage
At Right By Nature, we make our own Antibiotic and hormone free pork and chicken sausages, with no less than eight varieties in our case everyday!!! We also make a variety of breaded, stuffed, marinated, oven and grill ready products that are ready to cook and serve for your convenience, and a must try, are our gourmet meatballs, made with, beef, pork, veal and a blend of our own Italian seasonings. If you have a special order or request, please don't hesitate to call or e-mail us.
Local and Natural Meats
Our fresh meats at Right By Nature are the most wholesome and natural products that are available! We support the local economy by buying almost exclusively inside Pennsylvania. Our Chicken comes from Bell & Evans in Fredericksburg, PA and is a free range bird. We carry Jamison Farms lamb from Latrobe, PA, which is all grass fed. Our veal is raised just for us at Emerald Valley Farms in Scenery Hills, Pa. Leidy's, is our fresh pork supplier, located in Souderton. PA, and is raised with No Antibiotics or Growth promotants, no animal byproducts and No Added Water or Artificial Ingredients. Our grass fed beef comes fresh from Miller's Farm in New Willmington, PA., and is always fresh, never frozen! The Flagship product in the fresh meat department is our exclusive Harris Ranch Beef. Right By Nature is the only store in the greater Pittsburgh area that carries Harris Beef.
Like every product we carry in the meat department, Harris beef is antibiotic and pesticide free, has no hormones administered-EVER, is on an all vegetarian diet, is humanely raised and slaughtered and is minimally processed with no artificial ingredients added - Ever!!
Featured Recipe
Pot Roast with Winter Vegetables
From Jesse Cool
Having gone through lean financial times, I learned how to cook with cuts of meat that are less expensive and typically need slow cooking to tenderize the meat. Chuck or pot roast is a cut of beef that I love. Through hours of cooking over low heat, the meat becomes tender, absorbing seasonings and flavors of the ingredients that are cooked alongside.
1 organic or natural chuck or bottom round roast (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups organic vegetable or beef broth
2 tablespoons Dijon mustard
10 large garlic cloves, chopped
2 tablespoons chopped fresh thyme
3 large organic sweet potatoes, peeled and cut into large chunks
3 large organic leeks, whites only, sliced and washed thoroughly
12 dried apricot halves, chopped
Preheat the oven to 500°F.
Place the roast in a large roasting pan and sprinkle with the salt and pepper. Roast for 45 minutes, turning once.
Meanwhile, in a large measuring cup, combine the broth, mustard, garlic, and thyme.
Reduce the heat to 350°F. Pour the broth mixture over the meat, cover, and roast for 1 hour. Add the sweet potatoes, leeks, and apricots.
Roast for 2 hours, or until the meat is very tender when tested with a fork.
Makes 8 servings.
Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Photo by Lisa Koenig
