Month 2 - July 2025
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ABOUT THE CUTS...
PORK
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.
Spareribs - Spareribs come from the belly of the hog and are known for their full flavor. These are larger and meatier than the other types of ribs. Spareribs are larger and less lean than baby back ribs, so they dry out far less quickly and cook much more consistently. Optimal cooking methods: roast, bbq
Breakfast Links - A great addition to your breakfast table! Traditional breakfast sausage links with hints of sage and pepper in sheep casings.
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
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
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.
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.
T-Bone Steaks - T-Bone Steaks are smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. T-Bone steaks come from the area below the backbone, called the Loin. 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. Loin cuts are great prepared on the grill or under a broiler. Optimal cooking methods are grill, broil, pan-broil/skillet, or smoking.
Fajita Strips - These rounds steak strips are perfect for fajitas, stir-fry, stroganoff, and more. Just season and cook in a variety of methods.