Month 5 - April 2025
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ABOUT THE CUTS...
PORK
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
Pork Steaks - Pork steaks are cut from the pork shoulder and contain the blade bone. This cut is commonly referred to as pork blade steaks. Pork steaks are quick-cooking, popular cut perfect for backyard BBQs or something as simple as a Tuesday night dinner! Common cooking methods for pork blade steaks are braising, sautéing, and grilling! If you’re grilling your pork steaks, add a rub, marinade, or slather them in a BBQ sauce. Simply set the steaks on a medium-hot grill and cook for 5 minutes on each side. It’s as simple as that!
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!
Smoked Ham Steak/Slice - In the same way a New York strip steak is cut from the beef short loin, a ham steak is cut from a whole ham roast, which is part of the shank bone. It can be boneless or bone-in; a ham steak with the bone will be less expensive, but more difficult to slice into evenly shaped pieces. Ham steak can be cooked whole or cut into cubes and added to casseroles, soups, and egg dishes. It most often is sold raw, so be sure to cook it, which will only take a few minutes, before adding to a recipe. source: The Spruce Eats
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
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.
Flank Steak - This boneless, lean steak is full of intense beefy flavor. Each animal only produces 2 flank steaks, making them a pretty hot commodity! Cutting your beef against the grain is always important but especially important with thin, coarse fiber cuts such as the flank steak. This steak is best when marinated and grilled or sliced thin and stir-fried. Optimal cooking methods: grilling, stir-fry, broiling, smoking, sous vide
T-Bone Steaks - T-Bone Steaks are smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. T-Bone steaks come from the area below the backbone, called the Loin. 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. Loin cuts are great prepared on the grill or under a broiler. Optimal cooking methods are grill, broil, pan-broil/skillet, or smoking.
Bacon Cheeseburger Brats - These brats are one of our top sellers and have been getting rave reviews at the farmers market. We hope you like them as well. The majority of brats are made with pork, but we thought it would be a great twist on the traditional cheese brat to have a beef bacon cheeseburger style available as an option as well.