Month - March 2026
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ABOUT THE CUTS...
PORK
Pork Butt - About:
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
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.
Breakfast Links - A great addition to your breakfast table! Traditional breakfast sausage links with hints of sage and pepper in sheep casings.
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.
Porterhouse Steaks - Porterhouse steaks come from the area below the backbone. It is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse steaks. When you enjoy a T-Bone or a Porterhouse Steak - the large portion of steak next to one side of the bone is actually the NY Strip steak whereas the other side of the bone is the Tenderloin. A Porterhouse steak has a large portion of the tenderloin then the T-Bone. Optimal cooking methods are grill, broil, pan-broil/skillet, sous vide or smoking.
T-Bone Steaks – T-Bones are similar to a Porterhouse in cut and flavor. They are typically overall smaller than a Porterhouse and contains a smaller tenderloin portion that the Porterhouse Optimal cooking methods are grill, pan sear, broiling.
NY Strip Steak - A popular steakhouse cut, the NY Strip goes by many other names - Kansas City Strip Steak, Texas Strip Steak, Top Loin Steak and more. This cut comes from the top loin roast, and the steaks are typically well marbled, but leaner than a ribeye. It's available in both boneless and bone-in, however boneless is most common. Optimal cooking methods include grill, pan-broil/skillet, sous vide.
Fajita Strips - These rounds steak strips are perfect for fajitas, stir-fry, stroganoff, and more. Just season and cook in a variety of methods.