Month 3 - August 2023
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
ABOUT THE CUTS...
PORK
Pork Tenderloin - "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
Pork Butt - "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
Italian Brat - While technically it is a brat, these Italian Sausages are ones we use all year long!
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
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
Skirt Steak - This long and very thin cut is known for its robust flavor profile. It is the perfect cut to marinate and grill hot for fajitas or use for stir -fry or slice for salads. Skirt steaks come from the Plate Primal which is the section right under the rib primal and tends to have higher fat content. It is also the home of short ribs and ground beef. Slicing beef against the grain is always important, but even more so for thin, course cuts such as the Skirt Steak. Optimal cooking methods include grill, pan-broil/skillet or broil.
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.