Month 1 - December 2022
Your CSA program has been carefully designed to pair each month's contents with the season and special events/holidays happening that month. With it being the depths of winter - slow cooking, comfort foods what we had in mind for you this month.
About the Cuts...
PORK
Pork Tenderloin - "Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. Whether you are looking for a quick weeknight dinner or something a little extra special, pork tenderloin is a nutritious and tasty choice. Pork tenderloin can be impressive with simple seasonings and roasted, grilled, sautéed, or used as an ingredient in a variety of recipes. It is a mild, lean and tender cut that comes from the full pork loin and typically weighs around ¾ to 1½ pounds" - Taken from pork.org
Pork Butt - "Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. Whether you are looking for a quick weeknight dinner or something a little extra special, pork tenderloin is a nutritious and tasty choice. Pork tenderloin can be impressive with simple seasonings and roasted, grilled, sautéed, or used as an ingredient in a variety of recipes. It is a mild, lean and tender cut that comes from the full pork loin and typically weighs around ¾ to 1½ pounds" - Taken from pork.org
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
Stew Meat - A full-flavored staple. Great for slow-cooking, chili and stews. Optimal cooking methods include braise/pot roast, Sous Vide, pressure cooker
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.
**Information source www.beefitswhatsfordinner.com and the Cattlemen's Beef Board, National Cattlemen's Beef Association, National Pork Board, and Meat Illustrated.