Month 4 - March 2023
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month. With it being the depths of winter - slow cooking, comfort foods what we had in mind for you this month.
About the Cuts...
PORK
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
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.
Loin Chops - These chops resemble a T-Bone/Porterhouse Steak with the bone that divides the loin meat from the tenderloin. These tend to be a little leaner than Rib Chops. Optimal cooking methods: pan sear, grill, braise.
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.
Ground Italian Sausage - Essentially any sausage is seasoned ground pork. Italian sausage is seasoned with Italian 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.
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.
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.
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.