Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month. With spring making a brief appearance last week, grilling is what we all had on our mind! Making sure you had some cuts to throw on the grill is what we had in mind for you this month.
ABOUT THE CUTS...
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!
Boneless Pork Chop - Pork chops are the most popular cut of pork. They come from the loin, which is the meat that runs from the pig's hip to it's shoulder. While there are a variety of pork chop cuts - rib, loin, sirloin, top loin, and blade chops, it's important to remember that they all cook the same. For tender and delicious pork chops prepare your cut of meat to the internal temperature of 145°F
Bratwurst - I am not sure Brats need much of an explanation in Wisconsin!
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 additional spices. Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke is just a few to name.
Tri-Tip - The Tri-Tip became popular in the Santa Maria region of Southern California, so don't worry if you haven't heard much about it here in Wisconsin. The popularity of the cut is growing. The Tri-Tip comes from the Sirloin Primal. The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling. The optimal cooking methods are grilling, roast/bake, indirect grilling, broil, smoke, sous vide.
T-Bone Steaks - T-Bone Steaks are smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. T-Bone steaks come from the area below the backbone, called the Loin. It is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler. Optimal cooking methods are grill, broil, pan-broil/skillet, or smoking.
Bacon Cheeseburger Brats - These brats are one of our top sellers and have been getting rave reviews at the farmers market. We hope you like them as well. The majority of brats are made with pork, but we thought it would be a great twist on the traditional cheese brat to have a beef bacon cheeseburger style available as an option as well.
Sirloin Steaks - Sirloin steaks are a flavorful cut that is versatile and juicy. It is a bit leaner than the ribeye or other premium steaks but just as delicious when served as a steak, cut into kabobs or steak tips. Sirloin steaks come from the Sirloin Primal near the middle rear of the beef. Optimal cooking methods include grill, pan-broil/skillet, stir-fry, broil, smoke, 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.