Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
ABOUT THE CUTS...
Smoked Ham - A delicious smoked ham doesn't just have to be for a holiday! Cook this ham up for a super easy and tasty weeknight or Sunday dinner. The hams are fully smoked. To cook them they just put them in a pan with a little water on the bottom and cover with foil. Cook at 350 degrees for 1.5 - 2 hours
Pork Roast - Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
Maple Breakfast Links - Complete your breakfast meal with these new breakfast links. They have a hint of sweetness thanks to the addition of maple syrup.
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
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.
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.
Crosscut Beef Shanks/Soup Bones - Cross Cut 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.
Chuck Roast - The chuck roast comes from the shoulder area of the animal and yields cuts known for their rich, beefy flavor. Features roasts that are ideal for slow cooking. Optimal cooking methods include braise/pot roast, slow cooker
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.