Month - April 2026
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ABOUT THE CUTS...
PORK
Pork Steaks - Pork steaks are cut from the pork shoulder and contain the blade bone. This cut is commonly referred to as pork blade steaks. Pork steaks are quick-cooking, popular cut perfect for backyard BBQs or something as simple as a Tuesday night dinner! Common cooking methods for pork blade steaks are braising, sautéing, and grilling! If you’re grilling your pork steaks, add a rub, marinade, or slather them in a BBQ sauce. Simply set the steaks on a medium-hot grill and cook for 5 minutes on each side. It’s as simple as that!
Bratwurst - I am not sure Brats need much of an explanation, I mean it's Wisconsin after all!
Canadian Bacon - Not exactly the "bacon" we are used to, but this is another great breakfast meat! Canadian Bacon comes from the loin of the pig (on the back). Just warm up in a pan!
BEEF
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.
Tri-Tip - This is a cut that gained popularity in California. It's also known as the Santa Maria Roast or Bottom Sirloin Roast. It comes from the sirloin primal and is boneless, fairly tender, and full of flavor. Just make sure to cut it across the grain when serving. Optimal Cooking Methods include: grill, oven roasting, indirect grilling, broiling, smoking and sous vide.
Ribeye Steaks - These steaks are rich, juicy, and full-flavored with generous marbling throughout. Ribeye steaks are known for their exceptional taste and tenderness. This particular cut comes from the Rib Primal of the beef which is situated under the front section of the backbone and used primarily for support. Optimal cooking methods are grill, broil, or smoking.
NY Strip Steak - A popular steakhouse cut, the NY Strip goes by many other names - Kansas City Strip Steak, Texas Strip Steak, Top Loin Steak and more. This cut comes from the top loin roast, and the steaks are typically well marbled, but leaner than a ribeye. It's available in both boneless and bone-in, however boneless is most common. Optimal cooking methods include grill, pan-broil/skillet, sous vide.
Fajita Strips - These rounds steak strips are perfect for fajitas, stir-fry, stroganoff, and more. Just season and cook in a variety of methods.