Month 3 - February 2025
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ABOUT THE CUTS...
PORK
Picnic Shoulder Roast - Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
Breakfast Sausage Patties - These have been become a staple to product line up. These patties are bigger than your average sausage patties at 1/4 lb each and size of hamburger patties. They are the perfect size for an ultimate breakfast sandwich!
Pork Chops - Our bone-in pork chops are juicy, tender, and full of flavor. Optimal cooking methods: pan sear, grill, braise, sous vide.
Pork Tenderloin - This cut comes from the muscle that runs along the backbone. It's a boneless cut of meat that is long and narrow. Optimal cooking methods include broil, roast, pan sear, sous vide, stir fry.
Smoked Canadian Bacon - Canadian bacon is from boneless pork loin that has been cured, smoked and sliced into 1/4" slices. It's the perfect addition to your breakfast table whether you are making eggs benedict, breakfast sandwiches, adding it to a quiche or save it for dinner and make a Hawaiian pizza!
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.
Rump Roast - The rump roast is a boneless, leaner roast which is ideal for a method of cooking that is slow. A great Sunday or holiday roast. This cut comes from the area of the rump and hind legs. These muscles are used from movement which lends to leaner and less tender cuts. Cuts from this area are typically roasts, steaks for marinating or ground beef. Optimal cooking methods include braise/pot roast and roast/bake.
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.
Crosscut Beef Shanks/Soup Bones - I always say that this is a totally underestimated cut of beef!! Crosscut Beef Shanks or also known as Soup Bones are a portion of the leg. With this area being used extensively for movement which lends these crosscut sections best for braised dishes, like Osso Buco or for beef stock and soups. Optimal cooking methods include braise/pot roast or pressure cooker.