Month 3 - August 2025
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ABOUT THE CUTS...
PORK
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.
Sirloin Chop – This chop is from the back of the loin and contains a few different muscle groups. It’s a flavorful cut and can be prepared like you would other pork chops.
Polish Sausages - These pork sausages are made with a unique blend of seasonings and smoked. They are perfect to throw on the grill and serve with some fresh grilled vegetables. Great for a quick dinner.
Bacon – does this cut really need a description?
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.
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
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.
Stew Meat - Yep, I know what you are thinking. Stew Meat? Come on Sarah, it's August! Well, hear me out on this one, this stew meat is a quick and easy way to make kabobs! It's already cut up for you, just throw it in a marinade, skewer it with all those great garden veggies in season right now and you have an easy dinner!! A full-flavored staple. Great for slow-cooking, chili and stews. Optimal cooking methods include braise/pot roast, Sous Vide, pressure cooker
Chuck Roast - The chuck roast comes from the shoulder area of the animal and yields cuts known for their rich, beefy flavor. Features roasts that are ideal for slow cooking. Optimal cooking methods include braise/pot roast, slow cooker.
Beef Brats – Traditionally brats are made with pork, but these are a beef based brat and are just as delicious! I recommend cooking them the same way as I cook pork brats – bring them to a boil in water with a sliced onion, then throw on the grill after they fully cooked in the boiling water.