Month 2 - July 2023
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month. We are in the height of grilling season now, so you are getting some great cuts to throw on the grill in your first share.
ABOUT THE CUTS...
PORK
Rib Chops - As the name suggests, these pork chops are cut from the rib section of the loin, so they have a relatively high fat content and are unlikely to dry out during cooking. They're the most flavorful of the loin chops and are the most impressive to receive, seared until golden, in the center of a plate. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. Optimal cooking methods: pan sear, grill, braise.
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
Bratwurst - I am not sure Brats need much of an explanation in Wisconsin!
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
Porterhouse Steaks - Porterhouse steaks come from the area below the backbone. It is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse steaks. When you enjoy a T-Bone or a Porterhouse Steak - the large portion of steak next to one side of the bone is actually the NY Strip steak whereas the other side of the bone is the Tenderloin. A Porterhouse steak has a large portion of the tenderloin then the T-Bone. Optimal cooking methods are grill, broil, pan-broil/skillet, sous vide or smoking.
Fajita Strips - These pre-cut strips of round steak are perfect for marinating for fajitas or stir fry. Optimal cooking methods include stir fry, pan fry/skillet.
Flanken Short Ribs - Short ribs are full of beef flavor and are fall off the bone tender when cooked properly. The flanken style short ribs are also known as Koren Short Ribs or Cross Cut Short Ribs. 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 grilling.
Chipotle Lime Sweet Corn Brats - These brats have been super popular at the Farmers Market this season. I just love creativity of how everyone has been using them! From brats on a bun with taco toppings to cut up and added to a burrito bowl, the possibilities are endless!
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.