This Weeks Meat Basket

This weeks meat basket sample include the following. Make sure to call (765) 324-2161 and ask about traditional, or Organic/Grass-fed versions of the meat baskets.

$25 Butcher’s Best Basket
Sausage Thighs Chuck Roast

$50 Carnivore’s Delight Basket
Thighs Chuck Roast Ground Beef
Sausage Flank Steak

$75 Caveman’s Special Basket
Ribeye Steaks (2) Sirloin Tip Roast
Ground Beef Whole Chicken
Bacon

One of the reasons we started these baskets was to get people out of their comfort zone when cooking. If you are anything like me, you have the same meals over and over. So what better way than having a pre-made basket of different cuts of meat to liven things up? This week we’ve included a chuck roast with your meal. This is a great cut of meat for a pot roast. I often get asked how to make the meat into that fall apart goodness. Even on tougher cuts this method works. First heat some lard in a pan on your stovetop. I use a pan I can put in the oven if I’m going to be home. (Or any pan and throw it in the crockpot). When your pan is hot, sear all sides of the meat. Put a can of diced tomatoes on top of the meat. Bake in the oven for about two hours at 300. Or put in your crockpot all day on low. The tomatoes really help break down the meat and add a nice flavor. The last hour of cooking add your vegetables (potatoes, carrots and celery are a few I use). If you have left overs you can always make beef stew the next day. Add a jar of tomato sauce or juice, and some more vegetables. This always makes me think of home as this was a staple for us growing up. I got my love of cooking from a mother that cooked all of our meals, and did a wonderful job at it! I hope you can enjoy this second generation cooking tip!

Angela Jolly