Month 3 - February 2023
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month. With it being the depths of winter - slow cooking, comfort foods what we had in mind for you this month.
About the Cuts...
PORK
Pork Butt - "Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. Whether you are looking for a quick weeknight dinner or something a little extra special, pork tenderloin is a nutritious and tasty choice. Pork tenderloin can be impressive with simple seasonings and roasted, grilled, sautéed, or used as an ingredient in a variety of recipes. It is a mild, lean and tender cut that comes from the full pork loin and typically weighs around ¾ to 1½ pounds" - Taken from pork.org
Rib Chops - As the name suggests, these pork chops are cut from the rib section of the loin, so they have a relatively high fat content and are unlikely to dry out during cooking. They're the most flavorful of the loin chops and are the most impressive to receive, seared until golden, in the center of a plate. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. Optimal cooking methods: pan sear, grill, braise.
Bacon - Bacon is a salt-cured and smoked cut of meat from the belly of the pig. It is perfect on it's own and also used as an ingredient. Optimal cooking methods: skillet, oven, microwave
Ground Pork - A virtual freezer staple. Ground pork is versatile as it soaks up any flavor you add to it with spices and sauces. Change up some of your favorite recipes by swapping out other ground meats for ground pork. No Italian sausage or breakfast sausage on hand? No problem! Just flavor your own! Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke is just a few to name.
Ground Breakfast Sausage - Essentially any sausage is seasoned ground pork. Breakfast sausage is seasoned with sugar and spices, often including sage. Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke is just a few to name.
BEEF
Brisket -The Brisket! This cut is the BBQ lover's dream and is perfect for that low and slow cooking in your smoker. Just as in Wells Farms Steaks marbling is king and this brisket is no different. Its natural marbling provides you with a premium piece of meat with superior taste. This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow. Optimal cooking methods are grill, broil, pan-broil/skillet, slow cooking, sous vide or smoking.
Sirloin Tip Roast - The Sirloin Tip Roast comes from the front end of the rear leg. This muscle is often cut into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Optimal cooking methods are roast, bake, or braise/pot roast.
Fajita Strips - These pre-cut strips of round steak are perfect for marinating for fajitas or stir fry. Optimal cooking methods include stir fry, pan fry/skillet.
Flank Steak - This boneless, lean steak is full of intense beefy flavor. Each animal only produces 2 flank steaks, making them a pretty hot commodity! Cutting your beef against the grain is always important but especially important with thin, coarse fiber cuts such as the flank steak. This steak is best when marinated and grilled or sliced thin and stir-fried. Optimal cooking methods: grilling, stir-fry, broiling, smoking, sous vide
Ground Beef - A favorite by all and a freezer staple. Versatility and rich flavor make ground beef beef's most popular item. It is perfect for burgers, tacos, casseroles, and everything in-between. Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke are just a few to name.
**Information source www.beefitswhatsfordinner.com and the Cattlemen's Beef Board, National Cattlemen's Beef Association, National Pork Board, and Meat Illustrated.