Month 5 - April 2024
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
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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 in Wisconsin!
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.
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.
BEEF
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!)
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 more lean 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.
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.