Friday, May 29, 2009

Polyface Bulk Beef & Pork Boxes

In an effort to minimize mistakes and reduce confusion, this year we will debut an innovative approach to our discounted bulk beef and pork offerings. Many of you have expressed reluctance to call the butcher and specify cutting instructions because “I don’t know what I’m doing.” The internal logistical gyrations we contort to deliver 100 percent customized error-free orders is practically indescribable. As a result, we’re going to simplify by offering 5 beef options and 3 pork options. If you still want complete customization, you need to order as a farmgate customer and pick it up here at the farm.

The fact is, muscle groups are different and you can’t get all the possible cuts out of one animal anyway. For example, a delmonico is the middle of a rib eye steak. A delmonico, ribeye steak, and standing rib roast are all the same muscle, just cut differently. We suggest you go ahead and enjoy the discounts on these volume packages and just fill in your other cravings from the retail inventory.

The prices, unlike previous years, are based on the actual pounds of packages you receive. Previously, we’ve charged by hot hanging weight, which is normally 30 percent heavier than your take-home packages. The prices listed are our best guess to the hanging weight equivalent. All packages will come cryovac packaged, unless you specifically email us and ask for butcher paper wrap.

Steaks are packed 2 per package. Roasts are 2-3 pounds per package. The number of cuts varies based on the size of the animal; that is why we can’t tell you numbers of individual packages. Each of the beef is a quarter and the hogs are halves. If you want a whole animal, feel free to order 4 or 2 A's or you can order an A, B, C, D to get all the different option. Ditto a half. You may mix and match all you’d like.

ONE QUARTER BEEF OPTIONS

A—All American $4.75 per pound
Organs—heart, tongue, liver
Cut butcher’s choice (standard American)
T-bones, Porterhouse, Top Sirloin, Bone-in Rib Steak, Top Round, Ground, Sirloin Tip, Bottom Roast, Chuck Roast
Except for Chuck, all roasts are boneless
All bones (15-20 pounds)
All steaks cut 1 1/4” thick, 2 to a package.
Roasts cut to 3 pounds
Ground Beef in 1 lb. packages.


B—Slow Cooker’s Dream $5.25 per pound
No Organs
Soup bones
All roasts with bone in, cut to about 3 pounds
All Chuck Roast
Less than 20 pounds of Ground
Ground in 1 lb. packages
All steaks/roasts with bone in
Steaks cut 1 1/4” thick
Stew cubes
Cuts: T-bone, Porterhouse, Top Sirloin, Bone-in Rib Steak, Sirloin Tip, Bottom Roast, Chuck Roast, Cube Steak, Short Ribs, Shanks for soup.

C—Country Club $5.75 per pound
No organs or bones
Cut butcher’s choice (standard American)
Filet Mignon, Sirloin, Delmonico, New York Strip,
Top Round, Ground, Eye of Round, Sirloin Tip, Bottom Roast, Chuck Roast
Steaks cut 1 1/4” thick
Ground 20-30 pounds
Ground in 1 lb. packages


D—Deluxe Delight $6.25 per pound
Everything boneless
Maximize high end
More than 30 pounds of Ground
Ground in 1 lb. packages
All steaks cut 1 1/4” thick
Cuts: Filet Mignon, Delmonico, New York Strip, Bottom Round, Sirloin Tip
No organs


E—Meatloaf Mania $4.25 per pound
All ground
1 pound packages
We recognize that this is the same as our regular retail price; the value
With this is that you get first dibs because it is not subject to our inventory.


HALF HOG OPTIONS
If you would prefer your sausage to be all ground pork without seasonings instead, please send an email when you order and we'll put that on your order. No other substitutions.

A—Chop Lick'n $6.00 per pound
Breakfast sausage in 1 oz. links, 1 lb. package
Pork Chops
Ham Roasts
Two Boston Butts (shoulder)
Spareribs

B—Loin Party $6.50 per pound
Breakfast sausage in 1 oz. links, 1 lb. package
Tenderloin roasts
Tenderloin filets
Backbone
Spareribs
Two Boston Butts (shoulder)
Ham Roasts

C—Saus-Pan $5.25 per pound
Breakfast sausage—lots, in 1 oz. links, 1 lb. package
Tenderloin roasts
Pork Chops
Spareribs
One Boston Butt
Two ham roasts

You must order these approx 1 -2 months in advance. If you order now, you would not receive it until your NEXT buying club delivery. Visit the order site to place your order. You must place your order before the next deadline.

Monday, May 25, 2009

How to make lard

Lard - sounds like a daunting task, doesn't it? Well, don't let it fool you. It's much easier than it sounds! Are you ready? Let's go!

You will need:
  • Polyface Pork fat (these come in 10 lb bags)
  • A Crock pot (a 4-qt holds 5 lbs of fat)
  • Strainer or cheese cloth or slotted spoon
  • Clean container to store your lard in (I use wide-mouth quart jars)
  1. Thaw the lard. I usually set mine in the sink overnight. Put about half of it into your crockpot. Leave the other half of the lard in the bag and place it into your fridge. Turn your crockpot to LOW and let it sit all day until all of the fat is melted and appears clear.
  2. Pour it through your strainer or cheese cloth, or pull out the chunks of fat that are left. If you want to, you can fry these for cracklin's. I disposed of mine.
  3. Pour the lard into your containers, let them cool just a bit, then refrigerate it. It will keep almost indefinitely in the fridge.
Viola! You have made lard! It will harden in the fridge turning a beautful white.

Start over at step one with the other half of your pork fat. At this point, I ran the crockpot over night and then strained it in the morning. Worked perfectly. 10 pounds of fat makes about 3 quarts of lard.

For those of you who don't have a crock pot - don't despair! You can still make it. Just put the fat into a nice large pot and turn your burner onto low - as low as it will go. You will want to watch it a little more carefully and stir it on occasion to make sure that it doesn't burn. Follow steps 2 & 3 like normal.

Uses for lard:
Use it for frying or sauteing anything - anytime you need an oil, just use the lard - try my fried chicken recipe. It will "wow" your family and guests.
Use it in place of shortening in recipes. It's much healthier for you. Pie crusts are excellent made with lard.
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