Month 4 - September 2025
.
ABOUT THE CUTS...
PORK
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.
Pork Chops - Our bone-in pork chops are juicy, tender, and full of flavor. Optimal cooking methods: pan sear, grill, braise.
Sirloin Chop – This chop is from the back of the loin and contains a few different muscle groups. It’s a flavorful cut and can be prepared like you would other pork chops.
Breakfast Links - A great addition to your breakfast table! Traditional breakfast sausage links with hints of sage and pepper in sheep casings.
Picnic Shoulder Roast - The picnic shoulder roast comes from the lower arm end of the pig's shoulder, whereas a pork butt comes from the upper area of the shoulder. A picnic should roast is typically leaner than a pork butt and can be sold bone in or boneless (although Wells Farms picnic shoulder roasts are sold bone in). Optimal Cooking Methods: Roast, Braise, Slow Cook, Grill, Roast
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.
Stew Meat – Instead of having our dry aged round steaks cut into steaks, we turn that meat into stew meat leaving you with a tender and flavorful cut. It’s a great staple for chili, stews, and even kabobs on the grill!
Rump Roast - The rump roast is a boneless, leaner roast which is ideal for a method of cooking that is slow. A great Sunday or holiday roast. This cut comes from the area of the rump and hind legs. These muscles are used from movement which lends to leaner and less tender cuts. Cuts from this area are typically roasts, steaks for marinating or ground beef. Optimal cooking methods include braise/pot roast and roast/bake.
Bone in 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.