Siemer Meat Market, Serving Perry County

Siemer Meat Market gives you personalized service.  Come in and see our variety of products.  Bulk items are sold at wholesale prices.

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Bring in your recipe and
if we use it, you will receive a
10% discount on your next visit.

View the Recipes


Bulk Item's - Wholesale Prices

We specialize in bulk items at wholesale prices. 
Do you need help planning your next party? Call us at 740-342-3230. 
We accept Visa, MasterCard and food stamp card.
 - Prices subject to change without notice - 

Our Deli and Meat Department is open
Monday - Friday - 8:30am to 5:30pm
Saturday - 9:00am to 2:00pm

Party Trays 

Planning a Party? Order a custom-made meat and cheese tray.
Click here for details

 - Stop by, call 740-342-3230 or Email for Additional information - 

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Recipe of the week: (printable version)

Prime Rib with Roasted Garlic and Horseradish Crust

  • 30 large garlic cloves, unpeeled
  • 1/4 cup olive oil
  • 1/3 cup prepared white cream-style horseradish
  • 1/2 teaspoon coarse salt
  • 1 (6-pound) well-trimmed boneless beef rib roast
Preheat oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Cool 15 minutes. Peel garlic and place in food processor. Add prepared horseradish and coarse salt. Puree until almost smooth.

Place rack on large rimmed baking sheet. Sprinkle prime rib with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

Position rack in bottom third of oven; preheat to 350 degrees F. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.

Slice prime rib crosswise. Re-warm juices; drizzle over beef. Serve with Beet, Red Onion and Horseradish Relish.

Yield: 8 servings
Recipe via

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