Month 2 - July 2024
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
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ABOUT THE CUTS...
PORK
Rib Chops - As the name suggests, these pork chops are cut from the rib section of the loin, so they have a relatively high fat content and are unlikely to dry out during cooking. They're the most flavorful of the loin chops and are the most impressive to receive, seared until golden, in the center of a plate. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. Optimal cooking methods: pan sear, grill, braise.
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
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
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 more lean 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.
Tenderloin Medallions - These succulent and buttery textured steaks are cut from the Tenderloin, the least exercised and most tender cut. The tenderloin is from the area below the backbone and is home to some of the most tender and popular cuts of beef. Optimal cooking methods include grill, skillet cooking, skillet to oven, broiling, sous vide.
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.
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.
Regular Beef Brats - These brats are one that intrigue customers at the farmers market and then once they try them they are hooked. The majority of brats are made with pork, but we thought it would be a great twist on the traditional brat to have a regular beef brat style in our lineup of brat flavor options.
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.