Spring has sprung! Time to pull out those smokers and slow cook some pasture raised pulled pork! The Boston Butt, cut from the shoulder of the pig believe it or not, is the most common cut from the hog for classic pulled pork. You can use all different types of wood chips from apple to pecan to give your pork a unique flavor. Barbequelovers.com has a great recipe and explanation of how to smoke a Boston Butt, check it out here: http://barbequelovers.com/recipes/pork-recipes/smoking-a-boston-butt-recipe
The Flat Iron Steak is a wonderfully tender and affordable cut of our 100% grassfed beef. It comes from the shoulder of the cow and is an excellent stand alone steak as well as a stir fy or fajita companion. Giada De Laurentiis has done a great job allowing the flavor of the steak to shine through by cooking it with a little olive oil, salt, and pepper. The Red Wine sauce is a perfect addition to fancify the meal a bit and enhance the flavor! Try it out here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html (courtesy of food network).