New Segment: Ask the Butcher

Author: mbearce   |   0 Comments   |   Categories: Uncategorized

Got a question about one of our farms? Need a recipe for that cut you’re just not sure how to prepare? How about a grilling tip from one of our skilled butchers? We’re here for you! We love chatting with our Kettle Club family about everything from heritage breeds to marinades. The butcher is in, and we’re excited to feature your inquires in a new segment of our newsletter entitled Ask the Butcher. Email your questions to support@kettlerangemeats.com.  If we choose your question, we’ll send you a special surprise in your next share!

We’ll kick things off this month with a question we frequently get in our store.

Where does your meat come from?

At Kettle Range, we work to source the most sustainably raised, antibiotic and hormone free the Midwest has to offer. Some of these farms are ours, and some are owned by independent family farms located in Wisconsin (remember the Schlimgens from last month’s newsletter?)

We want all our Kettle Club members to feel like part of our farm family. Which is why we’ll continue to feature our producers in future newsletters.

Fire away Kettle Club members. You’re answers await!

Recipe: Slow-Roasted Honey Glazed Pork

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds boneless pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

September Featured Cut: Top Round London Broil

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

For those of you who receive regular steaks in your Kettle Club share, we’ve prepared a mouthwatering spin on a timeless dish, London Broil.

Origins

Despite its name, the dish isn’t English at all. In fact, it originated right here in North America and is said to have popularized in Philadelphia around 1931. The name actually refers to the method of preparation and not the cut of meat itself.

The original method of preparing London Broil used flank steak, pan seared medium rare and cut across the grain to be served. Today’s London Broil is typically marinated and prepared from a variety of cuts including top round, sirloin tip and chuck steak.

Cooking Tips

Your Kettle Club London Broil comes from top round and arrives pre-marinated in Joe’s famous Black Diamond marinade that includes soy sauce, Worcestershire sauce, balsamic vinegar and a variety of other seasonings.

To enjoy the traditional dish, preheat the grill or broiler and place the meat on a rack 5 inches from the heat source. Cook for 8-10 minutes on each side to achieve a perfect medium rare temperature. Remove the meat from the heat and place on a cutting board to rest for 2 minutes. Slice the meat thinly remembering to cut against the grain to loosen any tight tendons that might cause the meat to be a bit chewy. Enjoy!