The farmers are busy digging out barns, plowing roads and shoveling cattle chutes. That's a big shift in priorities from the day before when we were strolling along magnolias set to blossom. In either case, I wanted to remind everyone that we are still on for this coming week. Pick-ups will be held at their regular scheduled time and place.
We are now at the half way point! This will be our 5th pick-up and from all that Tim and I are gathering from you, things are going well. Again, please feel free to email me at meatcsa@thetrustees.org with any questions, concerns or suggestions regarding your experience.
This week, we are providing you with:
BEEF: Chuck. This is the sub primal cut that is located on the shoulder. It has a very rich flavor with a good balance of muscle and fat. It can be cooked in a number of ways (broiled, braised, grilled, ground). It is a versatile meat with richness from the grass fed that you should be able to quite a bit. You will be receiving about 5 lbs.
PORK: Country Style Ribs and Sausage. This week, everyone will get another pound of sausage links or breakfast ground, if available. And for anyone not familiar, country style ribs are not the same as the regular style ribs you reveived in Week Three. These are meatier, a little fattier and cut from the rib end of the loin. Slow cooked recipes, like all ribs, will do just fine. Braising country style ribs is often a good approach.
Thanks everyone and see you this week,
Connor
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