Month - February 2026
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ABOUT THE CUTS...
PORK
Pork Tenderloin - This cut comes from the muscle that runs along the backbone. It's a boneless cut of meat that is long and narrow. Optimal cooking methods include broil, roast, pan sear, sous vide, stir fry.
"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
Breakfast Sausage Patties - These are new to our product line up and we are excited to share them with you this month. These patties are bigger than your average sausage patties at 1/4 lb each. They are the perfect size for an ultimate breakfast sandwich!
Pork Chops - Our bone-in pork chops are juicy, tender, and full of flavor. Optimal cooking methods: pan sear, grill, braise.
Smoked Hock – This flavorful cut comes from the lower portion of the leg. It's cured and smoked and is the perfect addition to soups, stews, beans, and greens. There is a small amount of meat that will be tender and shred up, adding a depth of flavor to your dishes. Optimal Cooking Method: Slow-cooked
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.
Picanha (Sirloin Cap) - This is a cut that is hugely popular in Brazil. There you will hear it called Picanha but in the US it's also known as the Sirloin Cap. It's in a triangular shape with a fat cap on the top. In a traditional Brazilan barbecue, it will be rotisserie, grilled or roasted whole. But it can also be cut into steaks and grilled. (this is what we personally have done and it's great!)
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.
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
Rump Roast - The rump roast is a boneless, leaner roast which is ideal for a method of cooking that is slow. A great Sunday or holiday roast. This cut comes from the area of the rump and hind legs. These muscles are used from movement which lends to leaner and less tender cuts. Cuts from this area are typically roasts, steaks for marinating or ground beef. Optimal cooking methods include braise/pot roast and roast/bake.
Beef Summer Sausage - This summer sausage is the perfect addition to any charcuterie board, for packing it for a picnic or a make your own lunchable for school lunches, our summer sausage delivers a satisfying taste in every bite.