Underrated Cuts We Love!

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

Let’s hear it for the underdogs! Those beautiful little hidden meat gems that are often passed over for a thick cut beef ribeye or pork tenderloin.  Check out our favorite underrated cuts!

Beef Cheeks

Talk about a well worked muscle! Cows can chew up to 7,000 times per day! This means a ton of flavor for those cheek muscles. For best results, chargrill or cook direct for up to 40 minutes with constant movement. Try this as a substitute protein for beef tacos!

 

The Chuck Eye

Often called the “poor man’s ribeye” the chuck eye steak is located at the rear of the steer’s shoulder just in front of the ribeye primal. Because of its close proximity to the ribeye, it shares many qualities and characteristics. It’s tender and flavorful just like it’s close relative, but petite in comparison. A perfect meal for one!

 

 

Pork Brisket

Not quite as popular as the beef brisket, this cut is just as tender and flavorful. It responds well to a slow and low environment on the grill or a perfect fit for your smoker.

 

 

Pork Skirt Steak

Cut from the inside of the spare ribs, this cut is extremely versatile. Give it a nice soak in your favorite marinade and a hot, fast ride on the grill. Serve over rice and veggies or top a fresh salad.

Featured Cut: Beef Cheeks

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

We have a fantastic cut lined up of those of you that receive regular steaks in your Kettle Club share, grass-fed beef cheeks! Not only are they healthier than many traditional and familiar beef cuts, cheeks pack a ton of flavor! Let’s take a deeper look at what makes this cut so versatile and delicious.

The Chew about Cheeks

Cows love to chew! Unlike other mammals, cows have the unique ability to digest cellulose, or plant fibers such as those found in grass. Structurally, these fibers are super strong, and take a bit of work to unlock their viable nutrients. Cows accomplish this quite well with the use of two important body parts. The rumen, a compartment of their stomach that acts as a fermentation vat to break down strong plant fibers, and their mouths. Ever notice that when you see a cow it’s chewing? Cows chew a bit harder than other animals because food needs to be chewed twice before entering the fermentation vat of the rumen. This helps break down the fiber and unlock nutrients faster. Cows spend nearly eight hours every day chewing their food. This can total upwards of 40,000 jaw movements per day!!!

What’s this mean for cheek muscles? They’re super strong! The continuous chewing movement means more blood flow to the area and toned muscles that result in an enormous amount of flavor for the cut!

 

They’re Healthy!

It’s almost swimsuit weather! And we’re all looking to cut a few calories we might have gained over this long winter. Substituting beef cheeks for more traditional cuts can help! Beef cheeks are lower in fat and calories, and higher in protein when compared to most roasts and popular steaks. Cheeks also have more immune-supporting vitamin C and vitamin B and more than 200% more iron! Check out the nutritional comparison below:

Beef roast: (100 g)

  • Calories: 244
  • Fat: 18 g
  • Protein: 19 g

 

SWAP FOR

Beef cheeks: (100 g)

  • Calories: 145
  • Fat: 4 g
  • Protein: 25 g

 

How to I cook them?

Unlike other muscles that don’t get as much of a workout like tenderloin and shoulder (chuck), these cuts need proper preparation to break down strong muscle fibers for fall-off-the fork tenderness. We recommended braising, or cooking with a mixture of both quick, high, heat and low, slow heat. Check out this recipe for Braised Beef Cheek Tacos!  A fantastically fresh and healthy meal for spring!

Recipe: Slow Roasted Holiday Brisket

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

INGREDIENTS

2 pound Kettle Club Brisket

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 carrots, peeled and sliced into 3/4-inch lengths

1 large onion, cut into quarters

2 ribs celery, cut into 3-inch lengths

3 cloves garlic, smashed

1 tablespoons honey

1 tablespoons brown mustard

1/4 cup red wine vinegar

4 ounces peeled, finely grated horseradish root

1 quarts beef bone broth

1 bay leave

3 sprigs thyme

 

DIRECTIONS

  1. Preheat the oven to 250 degrees. Grab an ovenproof braising pan or pot with a tight-fitting lid.
  2. Season the brisket liberally with salt and pepper. Heat 2 tablespoons oil in pan. Add the brisket and brown it on all sides. Remove from pan and set aside.
  3. Add 1 or 2 tablespoons of oil to the pan or pot if needed, then add the carrots, onions, celery and garlic. Season with salt and pepper to taste; cook for 2 minutes, stirring to coat evenly.
  4. Combine the honey, mustard, vinegar and horseradish in a medium bowl and stir until smooth. Add it to vegetable mixture. Cook for about 3 minutes stirring often dislodge any browned bits from the bottom of the pan or pot.
  5. Return the brisket to the braising pan or pot (still over medium-high heat). Add enough broth to cover the brisket, then add the bay leaves, thyme and parsley. Once the liquid starts to bubble at the edges, cover and transfer to the oven.
  6. Slow-roast until the internal temperature reaches 165-170 degrees F (about 2 1/2 hours)
  7. Let rest for 10-15 minutes and slice against the grain when serving.

Tip: The pan drippings make an excellent gravy for serving your slow-roasted brisket!

Featured Cut: Grass-fed Beef Brisket

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

The Thanksgiving table is a glorious show with the turkey holding the spotlight. But that doesn’t mean it can’t get a little help from a supporting cast. Get a standing (or reclining) ovation from friends and family this year by adding a tender, slow-roasted brisket to the table.

Our butchers are handcrafting some amazing beef briskets for Kettle Club shares that include beef roasts this month. Before we get into recipes, let’s learn a little more about this diverse beef cut.

What is a brisket?

If we had to say steers had a glamour muscle, the brisket would be it! The brisket comes from the lower chest, or pectoral muscles of the steer and bears about 60% of the animal’s weight as it moves across pasture. Steers use their pectoral muscles at every step. Leaning down to get a bite of nutritious grass, laying down to get some rest, even reaching back with their heads to keep off summer flies. The pecs are always getting toned, which results in a flavorful cut of meat.

Remember back in August when we talked about what makes beef cuts flavorful? Of course you do, but let’s recap. Weight bearing muscles are constantly being toned which means there is more connective tissue and blood flow to the area. This results in the presence of Umami, or protein flavor. What’s important to remember about these delicious cuts is that they need more cook time to break down strong muscle fibers. Let’s talk about some tips for cooking and serving brisket.

 

Relax those muscles with a soak or spicy massage

Wet brine, dry brine, the winner is still up for debate among BBQ enthusiasts. What we do know for certain is that salt applied in any manner prior to cooking helps tenderize flavorful cuts like brisket. Salt is comprised of sodium and chloride ions that denature or unwind the proteins of highly worked muscles. These altered proteins can then retain more water, keeping the meat moist during the cooking process.  If you’re using a dry rub, make sure you’re coating every inch and getting that salt in all the nooks and crannies. For wet brines, ensure you allow at least 12 hours of relaxing soak time.

 

Slow and steady wins the race

Whether you’re oven roasting, smoking or using the crock pot, cuts like briskets need proper time and temperature to reach their full potential. You’ve heard us say it before and we’ll say it again, LOW AND SLOW! This allows connective tissue to break down slowly and results in a buttery, tender roast. A good rule of thumb is about 45-50 minutes per lb. when cooking at 250 degrees. Don’t forget to check it with your trusty meat thermometer regularly! An internal temperature of 165-170 degrees F is recommended for a slow roasted brisket.

 

If you want the best, let it rest!

Rest your cooked brisket for at least 10-15 minutes before slicing carefully against the grain. This allows for the juices from the fat to sink in and provides a tender finishing texture.

Farmer Spotlight: The Schlimgen Family

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

We like to think of our Kettle Club members as family. Which is why we would like to introduce you to some of our extended family, the Midwestern producers who work tirelessly to ensure you have access to the healthiest, most sustainably raised meats. Meet the Schlimgen family!

Walk through the lush pastures of Dreamy 280 and you can see why Lisa and Dennis Schlimgen chose the name. The picturesque rolling hills speckled with content cattle roaming and ruminating on the nutrient rich forages are what makes Wisconsin farms so special.

“We feel that it is our responsibility to be good stewards of the land and implement sustainable beef raising practices,” Lisa explains. “The beef we produce is humanely raised without animal by-products and is hormone and antibiotic free.”

Raised on farms only miles away from where they currently reside, Lisa and Dennis shared a passion for agriculture and continued to make farming a family affair. They purchased Dreamy 280 near Blue Mounds in 1989, and began raising a few head of cattle along with a family.

Their three children, Julie, Patrick and Hope took an interest in showing off their superior cattle and have been stacking the family’s trophy room with ribbons and plaques for years. Though now grown, they are still actively involved in the family business. Patrick takes a special interest in genetics, sourcing the best cows for their herd which is comprised of angus and a few shorthorn.

The Schlimgens are the epitome of responsible husbandry and environmental stewardship. We thank them for not only what they do for Kettle Range and our customers, but for the sustainable agriculture community.

Kettle Club Sausage of the Month: Italian Beef

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

Joe the butcher has created a unique twist on a Chicago delicacy for our Kettle Club members this month. June’s Italian beef sausage has been prepared with mozzarella, fresh basil, oregano, and hot giardiniera. It makes a great sandwich right off the grill, or incorporate the flavor kick to your favorite pasta or pizza recipe.

What is Giardiniera?

Before you begin enjoying June’s distinctively delicious sausage, let’s talk a little about giardiniera. First off, let’s all say it together, “JAR-DIN-AIR-AH.” There, that’s better. Originating in Italy, the word giardiniera translates loosely to “female gardener” or “one who pickles vegetables.” And why not with all its fresh ingredients? Recipes differ, but most variations of the condiment include hot or mild peppers, celery, carrots, cauliflower and olives. Italians used the method of pickling to preserve vegetables for the winter. It is thought that giardiniera was introduced to the United States in Chicago during the late 19th century following a wave of Italian immigration. The fiery condiment quickly became synonymous with Chicago’s famous Italian beef sandwiches and made its way into the hearts and refrigerators of area residents. For years, Chicago chefs and foodies have been perfecting their recipes and pickling techniques to bring giardiniera lovers a more heated version of the Italian original.

So, let’s tip our hats to our neighbors to the south and enjoy some great sausages this month!