Omnivores rejoice! Not only can you eat farm fresh local veggies and eggs year-round, you can enjoy quality beef, chicken, and pork too by subscribing to our Multi-Farm CSA Butcher Box, delivered frozen monthly.
Sourced from local sustainable farms committed to organic practice, Butcher Boxes feature a variety of cuts – from whole chickens and ground meat to roasts and steaks. Beef is 100% grass-fed and finished, chicken and pork are non-GMO, pasture raised and supplemented with organic, non-GMO grain.
Tips, Tricks and Recipes to Utilize in Your Meat Eating Adventure
3 Tips to Make Your Meat Stretch
Get the biggest bang for your buck by following these meaty meal stretching tips.
- Make meat the highlight – not the focal point. Treat veggies like the main and meat like a side. Plan dishes like Mexican Stuffed Peppers, Hearty Italian Vegetable Beef Soup, Chicken and Spaghetti Squash Casserole and One-Pot Pork Stew.
- Cut your meat in half by adding beans and grain. Taking a play from the tip above, beans and grains are a perfect solution to stretching how far your meat will take you. Try adding meat to Fried Rice, One-Pot Chicken and Broccoli Quinoa, Black Beans and Rice or Rainbow Stir-Fry with Garlic Sauce. A little bit of meat, a lot of veg.
- Utilize bones to make stock. There’s nothing like a mug of bone broth, which is filling in its own right. Combine that broth with rice or noodles and vegetables, and you have yourself another meal. Full of nutrients and relatively inexpensive.
How-To Thaw Meat – 2 Easy Ways
Fridge Thaw. The easiest and best way to defrost chicken, beef or pork is in the fridge. Simply put your package of meat in an appropriate size bowl (to collect any leaking juices) and refrigerate for 24 hours. Anything over 5 pounds will require more time. You have about 1-2 days to use chicken and ground meats once thawed and
3-5 days to use beef or pork cuts.
Cold Water Thaw. Faster than thawing in the fridge, you can submerge your packaged meats in a sink or bowl of cold tap water. A pound of ground meat typically takes an hour or less while cuts, depending on size, can take 2-6 hours or more. Once thawed, you should cook immediately and not refreeze. If necessary, place thawed meat in fridge until you’re ready to cook later on. Never use hot water as it causes the outer layer of meat to heat up which can produce bacteria. Also, water should be changed every 30 minutes or so to keep it nice and cold.
7 How-To Meat Tips You Need to Know
6 Meat Based Meals to Inspire
Easy Tuscan Roast Chicken
By Simply Delicious
Easy Baked Honey Garlic Chicken
Honey BBQ Meatloaf
By Andie Mitchell
Baked Italian Meatballs
By Nosh Tastic
Cuban Pork Shoulder
By Goodie Godmother
By My Kitchen Escapades