Month 1 - December 2023
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month.
ABOUT THE CUTS...
PORK
Smoked Ham - A delicious smoked ham doesn't just have to be for a holiday! Cook this ham up for a super easy and tasty weeknight or Sunday dinner. The hams are fully smoked. To cook them they just put them in a pan with a little water on the bottom and cover with foil. Cook at 350 degrees for 1.5 - 2 hours
Pork Roast - Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
Maple Breakfast Links - Complete your breakfast meal with these new breakfast links. They have a hint of sweetness thanks to the addition of maple syrup.
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
Chuck Roast - The chuck roast comes from the shoulder area of the animal and yields cuts known for their rich, beefy flavor. Features roasts that are ideal for slow cooking. Optimal cooking methods include braise/pot roast, slow cooker.
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.
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.
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.