Month - January 2026
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ABOUT THE CUTS...
PORK
Pork Tenderloin - This cut comes from the muscle that runs along the backbone. It's a boneless cut of meat that is long and narrow. Optimal cooking methods include broil, roast, pan sear, sous vide, stir fry.
"Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. Whether you are looking for a quick weeknight dinner or something a little extra special, pork tenderloin is a nutritious and tasty choice. Pork tenderloin can be impressive with simple seasonings and roasted, grilled, sautéed, or used as an ingredient in a variety of recipes. It is a mild, lean and tender cut that comes from the full pork loin and typically weighs around ¾ to 1½ pounds" - Taken from pork.org
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.
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
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. For tender and delicious pork chops prepare your cut of meat to the internal temperature of 145°F
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.
Brisket -The Brisket! This cut is the BBQ lover's dream and is perfect for that low and slow cooking in your smoker. Just as in Wells Farms Steaks marbling is king and this brisket is no different. Its natural marbling provides you with a premium piece of meat with superior taste. This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow. Optimal cooking methods are grill, broil, pan-broil/skillet, slow cooking, sous vide or smoking.
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
Skirt Steak - This long and very thin cut is known for its robust flavor profile. It is the perfect cut to marinate and grill hot for fajitas or use for stir -fry or slice for salads. Skirt steaks come from the Plate Primal which is the section right under the rib primal and tends to have higher fat content. It is also the home of short ribs and ground beef. Slicing beef against the grain is always important, but even more so for thin, course cuts such as the Skirt Steak. Optimal cooking methods include grill, pan-broil/skillet or broil.
Fajita Strips - These rounds steak strips are perfect for fajitas, stir-fry, stroganoff, and more. Just season and cook in a variety of methods.
Sirloin Steaks - Sirloin steaks are a flavorful cut that is versatile and juicy. It is a bit leaner than the ribeye or other premium steaks but just as delicious when served as a steak, cut into kabobs or steak tips. Sirloin steaks come from the Sirloin Primal near the middle rear of the beef. Optimal cooking methods include grill, pan-broil/skillet, stir-fry, broil, smoke, sous vide.