Perry Farm Livestock
We are glad we decided to offer pork and lamb this season, my customers really like it and often tell their friends to come by or order some from us.
I have had another really good season with Josh’s Market and look forward to seeing my friends a few more times before we close for the winter.
Don’t Forget, Perry Farm Grass Fed Beef is ALL Natural, tastes great and is good for you too!
Beef brisket is a boneless cut from the breast section, the underside of the forequarter. Available as a fresh cut, it is best prepared by using braising or stewing techniques. Brisket is also processed into corned beef, a technique that brines the meat. Corned beef is also prepared using most-heat cookery.
There are several cuts of brisket available, including whole brisket; point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes also called thick cut. The flat half, often referred to as first cut is less fatty and is often the most popular for making braised beef brisket. All the cuts have a layer of fat that can be trimmed, but adds to the flavor and tenderness of the final cooked dish.
Source: www.beefitswhatsfordinner.com
Pot roasts also come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue, making them less tender. Moist-heat cooking takes more time, but the results are worth waiting for. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef.
Pot roasts from the chuck have more fat, and thus more flavor, than those from the round, but many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.
Source: www.beefitswhatsfordinner.com