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Recipes & Butcher's Knowledge


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Recipes & Butcher's Knowledge


RECIPES

Select A Picture Above To Navigate Through The Recipe Database

Over the years, we've been able to build quite the collection of recipes.  Some are written by staff members, some by CSA members and their families, and others are favorites found on the world wide web.  We hope you'll share your favorite Tara Firma Farm's recipe with us below, so that we can add it to our collection!

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Milanese Osso Bucco

Milanese Osso Bucco

Korean Style Short Ribs

Korean Style Short Ribs

 

BUTCHER'S CUTS

BEEF

The Cow is an animal that offers the butcher many options.  Different dishes, palates, and regions demand different cuts.  We've tried to lay out the cuts that we offer, and some great "infographics" that help describe where the cuts come from.  Once you've found a cut you'd like to try, check out the recipe pages above for a great corresponding dish!  

Primal & Their Cuts (AKA Sub-Primals):

Chuck - Pot Roast, Chuck Steak, Short Ribs, Chuck Roasts,Stew Meat, Ground Chuck

Shank - Shank Cross Cut (Osso Bucco), Ground Beef

Brisket - Brisket Flat Cut

Rib - Prime rib, Rib roast, Ribeye Roast, Ribeye Steak, Back Ribs

Flank / Short Plate - Skirt steak, Flank steak

Loin - T-Bone Steak, Tenderloin Roast, Tenderloin Steak (Filet Mignon), Porterhouse

Sirloin - Tri Tip Roast, Top sirloin steak

Round - Top Round, Bottom Round
Eye of Round


Why We Dry Age All Our Beef

  • Moisture loss is a major factor. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. Thus the larger the piece of meat you start with (and the lower the surface area to volume ratio), the better your yield will be.

 

  • Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well aged steak should be noticeably more tender than a fresh steak.

 

  • Flavor change is caused by numerous processes, including enzymatic and bacterial action. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.
 
Above is a simple breakdown of the Primal Cuts available on a Cow

Above is a simple breakdown of the Primal Cuts available on a Cow

Thanks to the Culinary Cook for the above Graphic!

Thanks to the Culinary Cook for the above Graphic!

 

How To Cook The Perfect Steak

From Left to Right, Dry Aged Longer vs Shorter Amounts Of Time

From Left to Right, Dry Aged Longer vs Shorter Amounts Of Time


PORK

Believe it or not - Pigs are not all chops!  Pastured Pork is a favorite here at Tara Firma Farms because of how versatile and affordable it is.  Have a fancy dinner? Break out the Tenderloin.  Grilling before the big game?  Grab the Sausages.  A busy day ahead? Load up the slow cooker.  We've tried to lay out the cuts that we offer, and some great "infographics" that help describe where the cuts come from. Once you've found a cut you'd like to try, check out the recipe pages above for a great corresponding dish!

Primal & Their Cuts (AKA Sub-Primals):

Loin - Sirloin Chops, Tenderloin, Loin Chops, Babyback Ribs, Spareribs

Belly - Bacon, Bacon Ends

Shoulder - Picnic Roast or Picnic Chop, Jowl, Boston Butt Roast, Boston Butt Chops

Leg - Ham, Hock, Shank, Foot

Primal Cuts On the Pig!

Primal Cuts On the Pig!

Another Breakdown of Primals

Another Breakdown of Primals

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