Recipe: BBQ Beef Sliders

Ingredients:

  • 2 lb. Kettle Club Chuck Roast
  • 2 medium onions, chopped
  • 1 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 18-ounce bottle of your favorite barbecue sauce (check out our great selection in the shop)
  • Salt and freshly ground black pepper
  • 12 slider sandwich buns

Instructions:

  1. In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
  2. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  3. Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside
  4. Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  5. Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Featured Cut: Beef Chuck Roast

For those of you that receive beef roasts in your Kettle Club share, we have a classic and versatile cut for you this month, the chuck roast. Let’s learn a little more about his flavorful cut.

What is a chuck roast?

Before we get into the anatomy of the steer, let’s talk about flavor. We’ve all heard the term, “beefy” used to describe certain cuts. Of course it’s beefy. It’s beef, right? What we’re really talking about here is the presence of Umami. Considered the fifth taste (alongside salty, bitter, sweet and sour) Umami simply refers to the taste of protein and translates to “pleasant flavory taste” in Japanese.

The presence and amount of Umami in beef cuts is determined by the type of muscle and how much exercise it gets. Now back to anatomy, imagine a herd of steers grazing happily on pasture. They’re continually walking forward to get the freshest and tastiest bites of forage available and relying heavily on strong muscles from the shoulders and hips to move them across pasture. This constant exercise tones these muscles and results in an increase in the amount connective tissue and blood flow to the area, thus resulting in the presence of Umami.

The chuck roast comes from, you guessed it, the shoulder of the steer giving it that great Umami flavor. The trick to cooking this well flavored cut is to break down that connective tissue by roasting or braising slowly.  This transforms any toughness into a tender roast you can pull or serve by the slice.  Think beef roasts are only a rainy-day or winter-time meal? Check out this fantastic summer recipe for BBQ Beef Sliders.

Know Your Cuts: Pork Chops 101

Sirloin chops, rib chops, porterhouse chops. You’ve seen them all in your Kettle Club share. That’s because we like to ensure you’re getting a variety of our premium heritage pork cuts. But we understand all the different names can be daunting. So, let’s talk chop.

What is a pork chop anyway?

All pork chops are cut from the loin, the section of the pig that runs from the shoulder to the hip. Here’s where things can get a bit confusing. Each pork chop goes by a different name depending on the area of the loin it’s cut from. Let’s start with a few popular chops from the front end of the loin and work our way towards the tail.

Rib Chop

Sometimes referred to as the center-cut chop or rib end cut, this chop is cut from the center of the loin near the rib area. It will contain a large eye of lean meat with no tenderloin. The rib chop is primarily cut bone-in, with the bone running along the side.

Boneless Chops

Our featured Kettle Club chop for July is the boneless chop. Sometimes referred to as the New York Chop, these cuts are located near the top of the loin. These chops are lean and taste amazing after a good brine bath. Check out this month’s recipe for brined boneless chops.

Porterhouse Chop

Porterhouse chops are cut from the lower back behind the rib chops. They are identifiable by the centered bone that divides the meat from the tenderloin muscle. These chops can present a challenge when cooking as the tenderloin tends to cook faster than the loin section. But the intense flavor and beautiful presentation is worth mastering. Be careful not to overcook. A brine also works well for these delicious chops.

Sirloin Chops

These chops are cut from the hip area towards the back of the loin. Despite the fact that this chop packs a ton of flavor, it’s often overlooked because of its appearance. The cut contains various muscle groups, giving a bit of a mismatched look. The sirloin chop takes quite well to braising and will take on a ton of flavor from your favorite marinade.

Sausage of the Month: Door County Cherry Bratwurst

As Wisconsin as cheese curds and beer, Door County cherry picking is a time-honored tradition. And Kettle Range is excited to incorporate these delectable gems of the peninsula in this month’s Kettle Club shares. Our butchers have prepared a seasonal bratwurst with tart cherries straight from Wisconsin’s cherry mecca.

Door County Cherries

The history of cherries in Door County runs deep. The first European settlers to the peninsula could rely on vegetable crops for sustenance farming but due to the rocky terrain of the landscape, found it challenging to yield anything more than what they needed to get by. The search began for a cash crop that would flourish in the rocky soils of Door County.

In the late 1860’s, a Swiss immigrant named Joseph Zettel arrived on the scene discovering that fruits like apple trees prospered in the area because the shallow soils left only a few feet from the roots to the bedrock. This provided adequate drainage for such fruits that are prone to root rot, a devastating plant disease.

The success of the apple trees attracted two University of Wisconsin horticulturists who began experimenting with other fruits such as plums, strawberries, raspberries and the most famous, cherries, which proved especially efficient at growing in Door County.

Door County cherry production continued to prosper and hit its peak in the 1950s with 700 cherry producers growing nearly 50 million pounds of cherries annually. Today, the Montmorency cherries that grow in Wisconsin account for 90% of all the tart cherries grown statewide.

Like Door County cherry picking season, these brats have a small window of availability. Don’t miss out on these seasonal Wisconsin delicacies!

Farm Spotlight: Clover Hill Harvest LLC

On a crisp March morning, Jen Brevard fires up the UTV she has nicknamed “the feed cart” and heads towards the pastures of the family’s 120-acre farm outside of Helenville, Wisconsin. Her pigs are anticipating her arrival and run to greet her.

“I love watching them dance through the pastures when they hear me coming,” Jen says. “They look as if they’re about to take flight!”

Remember those impossible tasks you promised to do when pigs sprouted wings? Well don’t worry folks, you’re still off the hook. Jen is referring to the sizable floppy ears her heritage pigs, Large Blacks, are known for. This unique feature helps protect their eyes while rooting and foraging on pasture.

“This breed was really built for utilizing forages,” Jen explains. “We keep a mix of red clover, alfalfa and pasture grasses, which they really like. They also enjoy munching on dandelions and thistle. So, they actually help keep the pastures healthy by doing a little weeding for us.”

Jen keeps her Large Black pigs on pasture year-round. The pastures are equipped with straw porta huts, so the pigs have a cozy spot to go in inclement weather. She says she has noticed a considerable improvement in the pastures since she started raising pigs in 2014.

“Every year the pastures seem to get a little better,” she says. “We move pigs frequently to ensure that manure is dispersed evenly in each area. The pigs have really helped turn this piece of land around.”

Jen became interested in raising heritage pork after reading a book about backyard homesteading. She’s now a full-time farmer and says she really enjoys spending time with her pigs.

“Aside from just being able to do what I love, there’s a real preservation aspect to raising these pigs. The demand for these unique breeds ensures that producers can continue to raise animals in a sustainable manner and keep these breeds from being eradicated. It’s a healthy environment for the pigs and a healthy product for consumers.”

Meat Our Team: Chris Scallon

Ever wonder who’s working behind the scenes at Kettle Range Meats? Well wonder no more! Our entire staff works hard to ensure you’re getting the highest quality, best tasting meats in Wisconsin. And we want you to meet them all. First up, Chris Scallon. Chris has become somewhat of a local celebrity in the chili world. With a Golden Ladle from Potawatomi’s Chili Bowl, and a first place win from WMSE’s Rockabilly Chili contest, he’s made Kettle Range synonymous with great chili in 2018.

What do you do at Kettle Range?

I guess my title would be sous chef. I do a lot of food preparation for our heat-and-eat meals. Cutting, slicing, dicing, chopping, packing. I also assist in menu creation, so we can keep adding new items to our overall menu. Oh, and I man the cauldron. The cauldron is what I call our large industrial kettle. It’s where we make things like chicken and beef broth. It’s essentially where the magic begins.

What inspires your award-winning chili concoctions?

I get a lot of inspiration from the incredible products we have access to. Right from the start, we’re sourcing quality meat from local farms. We have a talented butcher staff here that can create amazing products from those meats, like sausages. Those flavors inspire innovative ideas for meals, chilis and side dishes. The Ropa Chili (Rockabilly Chili contest winner) stemmed from one of our heat-and-eat meals, Ropa Vieja. The distinct flavors were incorporated into what turned out to be a delicious and unique chili.

What do you enjoy most about your job?

The freedom to create new things. We love getting feedback about our meal program. It’s a great feeling to put out a new meal and get a positive response from our customers.

Thanks for all you do, Chris!

Grazing for Greener Pastures

We’re all familiar with the health benefits of grass-fed beef. Lower in overall fat and calories, higher in Omega-3 fatty acids. But what about the health benefits shared between grazing animals and their ecosystems? How do cattle improve the health of the land, and how does the land reciprocate?

Imagine a lush prairie speckled with wild grazers like bison and deer. The symbiotic relationship between flora and fauna allowed these ecosystems to prosper in their natural state for thousands of years. Animals grazed on native forages for short periods and moved (or were chased by predators) on to greener pastures. The brief time spent grazing each area stimulated root growth and increased species diversity necessary for protecting against elements like drought and flooding.

Grass-fed cattle producers understand that delicate balance and do their best to recreate a similar environment with livestock. This sustainable practice is referred to as rotational grazing and promotes both plant and animal health. Farmers set up small paddocks of pasture and move cattle often, allowing grasses to recover and grow. Moving herds frequently mimics the natural movement of animals on prairie.  Let’s take a more detailed look at the benefits of managing pastures using rotational grazing.

Soil Quality and Plant Diversity

In 2011, a devastating drought swept the southwest United States. Conventional cattle producers struggled to keep animals healthy amidst fluctuating grain prices. But one Texas grass-fed producer, Joh Taggart, managed to keep cattle on pasture, even improving soil quality in the process.

“I’m proud to say that we harvested cattle every week of the year through that entire drought,” Taggart told ABC News in a recent interview.

Taggart attributes his success to a diversified plant population. An increase in the number of species can reduce weed invasion and create strong root systems for plants. These root systems are important for surviving drought conditions. Cattle act as catalysts for increasing plant diversity by digesting and depositing seed in different paddocks. They further increase the health of forages in rotational grazing systems by leaving more plant stubble and forage residue that can be beneficial for insect and soil microbe populations.

Environmental Benefits

Grass-fed systems are also better for the environment. Studies have shown that well managed systems can increase soil carbon sequestration. The grazing process, which causes plant roots to continually die back and deposit their carbon in the soil, allows for plants to draw significant amounts of CO2 from the atmosphere. The CO2 is then deposited in the soil as organic carbon, reducing the levels in the atmosphere.

Bringing It All to the Table

As a Kettle Range customer, we know you want the best and most responsibly raised meats for you and your family. That’s why we partner with producers who champion the highest standards of environmental stewardship and animal well-being. Thanks to your support, our producers can raise healthy protein in a sustainable manner that promotes our shared values. Thank you, Kettle Club!

Sausage of the Month: Kettle Range Hot Dogs

We’ve officially hit the half way mark of winter! And we want to celebrate by bringing back our famous Kettle Range hot dogs. Just because it’s still a bit chilly for grilling doesn’t mean we have to miss out on these house-made specialties. Stay warm indoors and try this delicious twist on the classic corn dog.

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

½ teaspoon salt

1 egg, beaten

1 cup milk

1/4cup canola oil

1 can green chilis

1 package Kettle Range Hot Dogs

½ cup Cheddar Cheese

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. Dice Kettle Range hot dogs into bite-size pieces. Set aside.
  3. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
  1. Add diced hot dogs, green chilis and cheddar cheese.
  2. Bake 15 minutes or until cooked through.

Ask the Butcher: What is Your Favorite Holiday Meal?

Many of you know Joe Parajecki, our master butcher and head of production. Joe works tirelessly to prepare amazing goodies for our customers to enjoy with their families. But this holiday season, we want to know what Joe is having for dinner.

I come from a Polish family deep rooted in tradition—especially when it comes to holiday meals. Fresh Polish sausage, sometimes with sauerkraut, sometimes with fresh grated Horseradish, has always been a staple at our holiday table. I remember fondly the smell of garlic and marjoram filling the house as my grandmother made sausages on the days that would lead up to Christmas. The smell would linger on and we’d wait in full anticipation during Wigila Dinner Christmas Eve (a tradition including foods that come from the four corners of the earth: forest, sea, field, and orchard).  But, we would have to wait until after Midnight Mass to enjoy it.  Each year I continue this tradition with my family using the time-honored recipe passed down from my grandmother. And this season, I’d like to share it with you. I’ve prepared fresh polish sausage using my grandma’s recipe for our Kettle Club members this month. I hope you enjoy it as much as I have over the years.

Dziękuję Ci (thank you) , Joe!

Ask the Butcher: How Can I Get the Most from My Roast?

This month’s Ask the Butcher question wants to know, “What else can I do with this beef roast?”

Hey, we get it. You’re tired of eating the same old traditional pot roast. We’re here to help. Here’s a few ideas on how you can take stretch that boring beef roast into some easy and delicious weekday meals!

Sunday: Cook Your Roast

Cook your beef roast on Sunday for easy prepping throughout the week. A good rule of thumb for cooking a roast in a crock pot is three hours per pound of roast (6 hours for your 2 lb. Kettle Club roast) on low.

For oven preparation, preheat oven to 350 degrees and cook 20 minutes for each pound of roast (about an hour for your Kettle Club roast).

Be sure to season your roast with salt and pepper and add liquid to tenderize and enhance flavor. Our famous Kettle Range beef bone broth works wonderfully for this!

When your roast has cooled, shred for easy preparation throughout the week. Store the beef in an airtight container with a little of the cooking juices to keep it tasty and tender.

Monday: Philly Cheese Steak Dip

Mondays can be rough. Make dinner easy. First, dice an onion and green pepper. Sauté the veggies in a hot pan with oil. When the onions are translucent, add 8 oz. of cream cheese and stir until the mixture reaches a creamy consistency. Add ½ cup sour cream and about 1 cup of your cooked, shredded roast (more if you’re wanting a meatier dip).

Dip using crackers or toasted French bread.

Tuesday: Beef Tacos

Ever wonder why taco Tuesday at Kettle Range is one of the most delicious days of the week? Probably has something to do with the amazing shredded beef our chefs use to create our heat and serve meals. What cuts do we use you ask? Roasts, of course! Shredded beef roasts make fantastic tacos and unlike traditional ground beef tacos, shreds can take on a ton more flavor when heated with your favorite taco seasonings.

Wednesday:  BBQ Beef Stuffed Potatoes

Is your twice baked potato missing something? Turn that side dish into a filling meal by adding BBQ beef.

Rub 2 potatoes with oil and salt and bake at 300 degrees for 90 minutes or until tender. Split cooked potatoes lengthwise and spoon out insides. Combine potato mixture with 2 tablespoons of sour cream, cheddar cheese, and salt and pepper to taste. Add your favorite BBQ sauce to the cooked shredded beef. Combine the BBQ and potato mixture and return to potato skins. Cook at 350 degrees for 15 minutes or until warm. Enjoy!