Month 5 - October 2025
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ABOUT THE CUTS...
PORK
Pork Butt - Contrary to what the name may indicate, the Pork Butt Roast actually comes from the upper arm end of the pig's shoulder, whereas a Picnic Shoulder Roast comes from the lower area of the shoulder. This Pork Roast can be sold bone in or boneless (although Wells Farms Pork Butt Roasts are sold bone in). This is an ideal cut for being pulled or shredded. This cut is well marbled which lends itself to a flavor that is rich and meaty. Optimal Cooking Methods:
Roast, Braise, Stew, Slow Cook, Grill, Roast, Sous Vide, Grill Roast, Barbecue
Country Style Ribs - "Country-style ribs are cut from where the loin and shoulder meet. They are a combination of higher fat and lean meat and are sold as slabs or individual servings. These ribs usually have a lot of fat, which means they benefit from being cooked low and slow. The longer the meat is allowed to cook, the more fat will render out and produce a succulent rib." - allrecipes.com. Optimal cooking methods: grilling, slow cooking, braising, roasting, smoking
Ground Breakfast Sausage - Essentially any sausage is seasoned ground pork. Breakfast sausage is seasoned with sugar and additional 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.
Smoked Hock – This flavorful cut comes from the lower portion of the leg. It's cured and smoked and is the perfect addition to soups, stews, beans, and greens. There is a small amount of meat that will be tender and shred up, adding a depth of flavor to your dishes. Optimal Cooking Method: Slow-cooked
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.
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.
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
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.