Month 1 - June 2025
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ABOUT THE CUTS...
PORK
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!
Bratwurst - I am not sure Brats need much of an explanation in Wisconsin!
Boneless Pork Chop - Pork chops are the most popular cut of pork. They come from the loin, which is the meat that runs from the pig's hip to it's shoulder. While there are a variety of pork chop cuts - rib, loin, sirloin, top loin, and blade chops, it's important to remember that they all cook the same. For tender and delicious pork chops prepare your cut of meat to the internal temperature of 145°F
Pork Rib Chops - Our bone-in pork chops are juicy, tender, and full of flavor. Optimal cooking methods: pan sear, grill, braise.
For tender and delicious pork chops prepare your cut of meat to the internal temperature of 145°F
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.
Bacon – does this cut really need a description?
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.
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.
Tri-Tip - The Tri-Tip became popular in the Santa Maria region of Southern California, so don't worry if you haven't heard much about it here in Wisconsin. The popularity of the cut is growing. The Tri-Tip comes from the Sirloin Primal. The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling. The optimal cooking methods are grilling, roast/bake, indirect grilling, broil, smoke, sous vide.
Sirloin Tip Roast - The Sirloin Tip Roast comes from the front end of the rear leg. This muscle is often cut into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Optimal cooking methods are roast, bake, or braise/pot roast.
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.
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.
Beef Butt Tender (Tenderloin Roast) - The thickest end of the tenderloin cut into a roast. This rich tasting and smoothly textured cut is ideal for roasting, however it can also be cut into tenderloin steaks. Optimal cooking methods include: skillet to oven, broiling, sous vide, oven roasting