Month - December 2025
.
ABOUT THE CUTS...
PORK
Smoked Ham Steak/Slice - In the same way a New York strip steak is cut from the beef short loin, a ham steak is cut from a whole ham roast, which is part of the shank bone. It can be boneless or bone-in; a ham steak with the bone will be less expensive, but more difficult to slice into evenly shaped pieces. Ham steak can be cooked whole or cut into cubes and added to casseroles, soups, and egg dishes. It most often is sold raw, so be sure to cook it, which will only take a few minutes, before adding to a recipe. source: The Spruce Eats
Picnic Shoulder Roast - The picnic shoulder roast comes from the lower arm end of the pig's shoulder, whereas a pork butt comes from the upper area of the shoulder. A picnic should roast is typically leaner than a pork butt and can be sold bone in or boneless (although Wells Farms picnic shoulder roasts are sold bone in). Optimal Cooking Methods:Roast, Braise, Slow Cook, Grill, Roast
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.
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
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.
Stew Meat – Instead of having our dry aged round steaks cut into steaks, we turn that meat into stew meat leaving you with a tender and flavorful cut. It’s a great staple for chili, stews, and even kabobs on the grill!
Short Ribs - Short ribs are full of beef flavor and are fall off the bone tender when cooked properly. The short rib comes from rib primal cut which is situated under the front section of the backbone and used primary for support. Popular cuts from the rib primal include ribeye steak and prime rib roast. Optimal cooking methods include braise/pot roast, slow cooker, pressure cook, broil, sous vide.
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.
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.