Grill, Braise, Roast, Saute

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.

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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.