Month 4 - September 2023
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...
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.
Breakfast Sausage Patties - These are new to our product line up and we are excited to share them with you this month. These patties are bigger than your average sausage patties at 1/4 lb each. They are the perfect size for an ultimate breakfast sandwich!
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
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
Ribeye Steaks - These steaks are rich, juicy, and full-flavored with generous marbling throughout. Ribeye steaks are known for their exceptional taste and tenderness. This particular cut comes from the Rib Primal of the beef which is situated under the front section of the backbone and used primarily for support. Optimal cooking methods are grill, broil, 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.
Picanha (Sirloin Cap) - This is a cut that is hugely popular in Brazil. There you will hear it called Picanha but in the US it's also known as the Sirloin Cap. It's in a triangular shape with a fat cap on the top. In a traditional Brazilan barbecue, it will be rotisserie, grilled or roasted whole. But it can also be cut into steaks and grilled. (this is what we personally have done and it's great!)
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.