*all meat priced per pound*
85/15 great for every day meal planning
90/10 what we call salad meat, very little draining involved
4 per pack or 3 per pack
95/5 yep, it's steak all ground up, extremely lean
New York Strip
cut from the short loin, with a fat strip that runs along the side, tender, great for grilling, average steak 3/4 inch thick, just shy of half pound
cut from the rib section, with delicate marbling, tender, can be broiled, fried or grilled, also known as a boneless rib-eye steak, average steak 3/4 inch thick, just shy of half pound
cut from the loin, known as an eye fillet, amazingly tender, great for steak tartare, average steak 3/4 inch thick, just shy of quarter pound
cut from the back of the animal above the tenderloin on the rump, lean, not as tender, can be broiled, fried or grilled, good for marinating and summer stir-fry, average steak 3/4 inch thick, just shy of a pound
cut from the abdominal of the animal or the belly, not as tender, long and flat, can be broiled, fried,grilled or braised, best cut against the grain, great for fajitas, average steak 3/4 inch thick, about a pound or just over
cut from the bottom sirloin ball tip, known as a petite sirloin, firmer to the bite, well-marbled for richer beef flavor, can be broiled, fried, or grilled, average steak 3/4 inch thick, just shy of half pound
cut from the plate, long and flat, known for its flavor, not tenderness, can grill but typically braised, best when marinated, great for fajitas, cut against grain to get more tenderness, average steak 3/4 inch thick, about a pound
Typical roast is 2 1/2 - 3 pounds. Best cooked slowly with liquid, such as pot roast.
This large, loaf shaped cut of meat comes from the bottom round, the rear leg of the cow. Best prepared by slow roasting until tender.
The perfect cut to cook low and slow on your smoker for a summer (or any time of the year!) BBQ
A lean organ, it is best when stewed or braised. Very high in iron and vitamin B12
Beef tongue is high in fat, the skin is typically scalded and then removed. The meat can then be roasted
High in protein, low in fat, the beef liver can be used for many purposes, from the classic Liver & Onions to Liver Pâté
Due to the gelatin-rich nature of this cut, it cannot be beat when it comes to making rich, flavorful broths for soup and sauces.
Leg shank sections, with meat included.
These are just the bare bones, no meat. Good for making a basic broth.
When cooked low and slow, short ribs not only become incredibly tender but also add richness to any sauce made from their cooking liquid due to the collagen content breaking down.
It's meat, that you use to make stew!
Beef suet is raw, hard fat that particularly comes from around the kidneys. Frequently used to render into tallow, but it also has numerous uses in traditional dishes.
*all meat priced per pound*
Cut from the loin, which runs from the hip to shoulder.
Cut from the shoulder of the pig, out of the same primal cut that is used for pulled pork. Great when grilled and then simmered slowly to tenderize.
Pork Spare Ribs
The spare ribs are taken from the belly side of the rib cage. While they have a higher bone to meat ratio, they also have more fat which adds to their flavor.
Baby Back Ribs
Cut from the upper portion of the rib cage, near the spine. Can be a bit meatier than spare ribs.
The tenderloin runs along the backbone and is nice and tender due to the fact that it is used for posture, not movement. Lends itself well to marinades and quick cooking methods such as grilling or searing.
Pork Shoulder Roast
Pork shoulder has the bone removed, unlike Boston butt
Fresh Ham Roast
Pork Loin Roast
Can be sliced into steak-like pieces or slow-roasted.
Same as the description for fresh ham: "mmm, ham!" now add extra mmm for smoke flavor.
Smoke Ham Slice
Convenient pre-sliced packages.
Everyone's favorite cured meat product. Sold in 1 lb packages.
Cut from the shoulder of a pig, which makes for a meatier bacon.
Unsmoked bacon cut in a way that includes pork loin from the back and a small amount of pork belly in the same piece.
Particularly a Southern delicacy, pork jowl is taken from the cheek and is cured and smoked.
Smoked Ham Hock
The shank end of the leg bone, often served with greens, beans, or for added flavor in soups.
A classic for breakfast or any time of the day. Sold in links.
A smoked form of Polish sausage.
A sausage variety of German origin.
The taste of Italy, in convenient link form.
Feeling creative? Ready to come up with your own signature sausage recipe? Well then you will need some of this ground pork for a high quality base.
Typically cooked low and slow, or used similarly to ribs.
Fat... From the back. Try it diced up and sautéed with veggies, or render it down to lard.
Not rendered pig fat. Once rendered, it's know as lard. It is a wonderful cooking oil with a very mild taste. The holy grail for making pie crust.
Pastured Raised Poultry
*all meat priced per pound-raised seasonally-only available through the Meat CSA*
Whole Cornish Cross Chicken
Cornish cross are a breed that everyone knows as the meat bird of commercial agriculture. They eat more grain then graze. They are a great bird for beer butt chicken, or for making your meals dollars stretch.
Whole Ranger Chicken
Rangers are a cross of heritage breeds. They are more of a traditional bird. They graze more and eat less grain, but take longer to mature.
Whole Cornish Game Hen
2 hen per package. They butterflied wonderfully on the grill or roasted in the oven.
*Prices are subject to change without prior notice and weights are approximate*