Pick up your Meat Share:
Friday (5/1) and later, self service
piglet pile
Dear Shareholders:
Spring has arrived, the farm is waking up from its winter nap and new life is everywhere. Archway is currently bustling with piglets, baby chicks and new cattle yearlings as we get ready to be back on pasture very soon.
As we prepare for the upcoming season we have added some new faces to the team which will bring new ideas and perspectives to the farm. Be on the lookout for new products in the farm store and in your meat shares.
Happy Spring!
The Archway Farm team
Special Items in This Months Shares
(depending on size and meats you selected)
Stew Beef: most commonly cut from the beef chuck or round, this cubed beef is best in hearty slow cooked dishes.
Chicken & Apple Sausage: this new sausage flavor is made with local Cortland apples and warm spices to make a lean but flavorful sausage.
Pork Coppa Steaks: a richly marbled tender cut from the pork shoulder (collar) commonly referred to as the “rib eye of pork”.
Cooking Tip of the Month
Pork Coppa Steaks
The Coppa, often referred to as the “rib eye of pork”, is extremely tender due to the large amount of intramuscular fat strewn throughout the muscle. The high fat content protects the interior and locks in an abundance of full-bodied, meaty flavor. This less common cut excels when pan-seared in cast-iron or grilled over direct heat with a nice butter bast. See below for cooking methods and tips.
Suggested Top Cooking Methods
- Cast-Iron Sear & Oven Finish: Sear the steak in a scorching hot cast-iron skillet for 3–4 minutes per side. Transfer to a 350℉ oven for 20-30 mins, checking temperature to get to the desired final temperature of
135–
145℉.
- Hot Grilling: Grill over high heat for 3–4 minutes per side to build a char, then move to indirect heat to finish.
- Reverse Sear: Smoke or slow-cook at
until an internal temperature of is reached, then finish with a quick sear over high heat.
*suggested methods courtesy of www.foodnetwork.com
Some Tips For Best Results
- Seasoning: Salt and pepper is a great simple option or consider a savory rub.
- Resting: Once cooked to the desired temperature, let the steak rest for 10–15 minutes to allow the juices to redistribute.
- Temperature: Aim for a final internal temperature of
135–
–63℃
) for best tenderness.
- Avoid Overcooking: Due to the fat content, overcooking (beyond
150℉) can dry out the steak. - Enjoy!