Month 2 - January 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
Spareribs - Spareribs come from the belly of the hog and are known for their full flavor. These are larger and meatier than the other types of ribs. Spareribs are larger and less lean than baby back ribs, so they dry out far less quickly and cook much more consistently. Optimal cooking methods: roast, bbq
Picnic Shoulder Roast - Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
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.
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!
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
Short Ribs - Short ribs are full of beef flavor and are fall off the bone tender when cooked properly. The short rib comes from rib primal cut which is situated under the front section of the backbone and used primary for support. Popular cuts from the rib primal include ribeye steak and prime rib roast. Optimal cooking methods include braise/pot roast, slow cooker, pressure cook, broil, sous vide.
Brisket -The Brisket! This cut is the BBQ lover's dream and is perfect for that low and slow cooking in your smoker. Just as in Wells Farms Steaks marbling is king and this brisket is no different. Its natural marbling provides you with a premium piece of meat with superior taste. This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow. Optimal cooking methods are grill, broil, pan-broil/skillet, slow cooking, sous vide or smoking.
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
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.