Month 4 - March 2025
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ABOUT THE CUTS...
PORK
Picnic Shoulder Roast - The picnic shoulder roast comes from the lower arm end of the pig's shoulder, whereas a pork butt comes from the upper area of the shoulder. A picnic should roast is typically leaner than a pork butt and can be sold bone in or boneless (although Wells Farms picnic shoulder roasts are sold bone in).
Ground Italian Sausage - Essentially any sausage is seasoned ground pork. Italian sausage is seasoned with Italian spices. Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke is just a few to name.
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
Polish Sausages – These sausages are made with a blend of spices that include garlic and mustard seed and are then smoked to perfection. Optimal cooking methods include pan sear or grilling.
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.
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.
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.
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.