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Have you ever tried a Coppa Steak? What about a Tri tip? Buying in bulk from our farm can give you access to cuts you won’t necessarily find in your grocery store, which is all the more reason home cooks should give it a try. If you’re nervous about how to cook new cuts, our friends over at the Good Meat® Breakdown have created easy guides for learning how to cook any cut with simple cooking methods.  It’s all about knowing where the cut came from on the animal. Harder working muscles, like roasts from the shoulder or legs, need to be cooked at a lower heat for a longer amount of time (low and slow!) - making them great for braising or roasting. Less-used muscles, like the tenderloin or loin chops, can be cooked more quickly over high heat, making them excellent candidates for the grill or in a sauté pan. After that, turning any cut into a meal can be as simple as adding your favorite sauce, vegetable and starch.  Just like our chef and farmer friends, Tia and Matthew Raiford, say: Grill. Braise. Roast. Sauté. That’s it! If you know those four cooking methods, you’ll be able to cook any cut you buy from Johnson Family Pastures. Cooking any of the cuts from our bulk shares is easy, and you’ll barely have to plan ahead aside from moving a few cuts at a time from the freezer to the fridge.
Stock Up Ordering meat in bulk means more possibilities in the kitchen and less stress for your meal planning. But it requires thinking ahead, and we’re here to help. Before picking a bulk option, like a meat bundle or share, it’s helpful to think about how much meat your household consumes. To do so, use the simple chart below. Then, think about which size share might make sense for you. Before going all in on a whole hog, you could try a smaller pork or beef sampler bundle, and see how it fits with your cooking habits.  How to Store One of the common questions we get from bulk buying customers is how much space they’ll need at home to store all the cuts that come in their share. For many of our shares, you’ll be able to fit them neatly in the freezer you already have. Check out these graphics to get a better sense of how much space you’ll need. Win a Free Chest Freezer!
If you’re daydreaming about having more space to stock up our meat and make fewer trips to the store, then you should enter our Local Meat, Local Flavor sweepstakes to win a free chest freezer, virtual cooking classes from Meredith Leigh and The Fermentation School, or an ultra-accurate, digital meat thermometer from Bunzl! To enter, head here. The house on our farm came with an old Irish blessing that I want to share with you - "Give me a few friends who will love me for what I am and keep ever burning before my vagrant steps the kindly light of hope - and though I come not within sight of the castle of my dreams teach me to be thankful for life and for time's olden memories that are good and sweet - and may the evenings twilight find me gentle still." Our corned beef is made with our 100% grassfed beef, Irish beer, and good clean seasonings. No synthetic nitrates, nitrites, or msg. It's simply excellent when served with cabbage for the Feast of St. Patrick. Placing an order today helps us figure out how many roasts to put in the brine for this year's batch of Corned Beef. Wishing you the luck of the Irish, Tamara  Support Farmers who you can Know and Trust. Celebrate National CSA week by signing-up for a meat share from our regenerative farm. Have a Bounty of Good Meat on Hand. Buying in bulk is like having a butcher shop in your freezer. It makes meal planning easier and gives you a sense of assurance in your kitchen. If this is your first time buying meat in bulk, don’t worry! Stocking up is not as hard as you think. Ordering and storing your grassfed meat means a little planning for a big payoff. Experiment with New Recipes. Buying in bulk means you’ll often get cuts you won’t get anywhere else. Knowing just a few simple cooking methods will make cooking these cuts easy and fun. Not Ready to go Whole Hog? You could try our Beef and/or Pork Bundles and see how it fits with your cooking habits. These are available for order online. We look forward to being your farmers this season, Tamara & Chris Johnson P.S. Don't wait! We have a limited number of shares this year and spots fill up quickly. This boneless, tender beef steak boasts bold flavor. Cut from the sirloin cap, this unique cut can be baked or barbecued whole, or cut into portion sized steaks. The coulotte, aka Picanha steak, is a staple in Brazilian steakhouses where it is served with chimichurri sauce. Coulotte can be prepared many ways, while traditional picanha is always skewered and grilled. This cut is nearly impossible to find in the grocery store and when you do it is often cut too thin to grill or bake. We request that our meat cutters leave the coulotte whole so that you have a variety of options for preparation. We've included a couple recipes below to use as a guide. During the winter season I like to top this steak with an herb butter, serving it with sides of potatoes and brussels sprouts. You may want to pull out the meat thermometer for this cut - the key to making a juicy and tender Coulotte is a dry-rub and not overcooking it. COULOTTE STEAK |
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