It’s As Easy as Grill. Braise. Roast .Saute.

March 22, 2023

Have you ever tried a ranch steak? What about a bavette? Buying in bulk from local farmers can give you access to cuts you won’t necessarily find in your grocery store, which is all the more reason home cooks should give it a try.

One of our favorites at May Hill Farm is short ribs. Short ribs are great cooked low and slow. They have rich marbling like that of steaks and have terrific flavor. Our favorite way to cook short ribs (besides on the smoker) is braising them and putting them in the slow cooker.

If you’re nervous about how to cook new cuts, our friends over at the Good Meat® Breakdown have created easy guides for learning how to cook any cut with simple cooking methods. 

It’s all about knowing where the cut came from on the animal. Harder working muscles, like roasts from the shoulder or legs, need to be cooked lower heat for a longer amount of time (low and slow!). making them great for braising or roasting. Less-used muscles, like the tenderloin or loin chops, can be cooked more quickly over high heat, making them excellent candidates for the grill or in a sauté pan. After that, turning any cut into a meal can be as simple as adding your favorite sauce, vegetable and starch. 

Just like our chef and farmer friends, Tia and Matthew Raiford, say: Grill. Braise. Roast. Sauté. That’s it! If you know those four cooking methods, you’ll be able to cook any cut you buy from May Hill Farm. Cooking any of the cuts from our bulk shares is easy, and you’ll barely have to plan ahead aside from moving a few cuts at a time from the freezer to the fridge.