Hi there!
 
Welcome to the Winter Share Week 2 of the Carnivore Share!

Here is your Group Assignment for the season. If you got a different group's bag last week than the one listed here, please reply to this email ASAP so we can make sure you are on the right track for the whole season:

Winter Share & Carnivore Group :

Also, here are just a few quick reminders about your subscription:

VACATIONS

Vacations must be scheduled by Saturday at midnight before the share week. When you get back, we will send your missed bag along with your current week's bag to your stop. Please tell your Greeter you are getting your missed Vacation Bag from the previous week.

PICK UP AT YOUR REGULAR STOP

You need to pick up your share at your stop. This share is working a little like our Special Orders; we only send the exact number of shares ordered to each individual stop and we don't pack extras.

If you have any other questions about your share, please don't hesitate to reply to this email. Also, there is still a little room in the program! If you know someone who wants to start this week, have them get in touch: info@freshforkmarket.com 800-861-8582 .

Thanks and enjoy your bags!

-Your Fresh Fork Market Team
CARNIVORE BAG CONTENTS
Winter Share 2018-19: Carnivore Shares Week 2
MORE DETAILS ON THE CUTS
PORK POT ROAST
You'll receive one pork "braising cut", such as an arm or shoulder roast, perfect for cooking over low and slow heat with liquid.

BEEF BRAISING CUT
you'll receive one beef "braising cut", such as a Chuck, Neck or Arm Roast. Braising cuts of meat soften over slow-cooking with a small amount of liquid added to the pot.

BEEF ROAST
The term "roast" is confusing in butchery. Thicker cuts from the chuck, such as a 7-bone chuck, are referred to as roasts. This simply means over 2 inches thick when cut on the saw. But from a cooking point of view, the results would be quite poor if one were to simply "roast" a chuck roast. 

When we say "roasting cut" we mean a lean cut that takes well to high, dry heat, such as a steak or a cut from the round. 

In this week's bag, some groups of customers will receive round roasts, including the eye of round, bottom round (rump), top round (in the form of London broil), and sirloin tip. Think of these as roast beef or a steak - they can be served quite rare.  

To make a great roast beef:
  • Start with a "cure." For a standard 2.5# roast, mix 1/2 cup salt, 1/2 cup sugar, 3 tablespoons course ground black pepper, and approximately a teaspoon each of rosemary, thyme, and minced garlic. Those can be either fresh or dry.  
  • Rub the cure all over the roast, liberally. Put the roast in a zip lock bag or, if you have it, a vacuum bag. Let it set in the cure for 24 hours or more.  

When you are ready to cook:
  • Preheat your oven to 400 degrees.  
  • Pat the roast dry with a paper towel. No reason to wash the cure off. Get a skillet hot, add 2 or 3 tablespoons of oil, and sear all sides of the roast over medium high heat.  
  • Place roast on a roasting rack in the oven, uncovered.  While roast is cooking, prepare gravy if you have beef/animal stock on hand.
  • Remove the roast when it hits an internal temperature of 125 degrees. Tent loosely in aluminum foil and let rest for 15 minutes before carving.  
  • Carve thinly across the grain of the meat. Season with salt and pepper and serve.

Cooking time varies greatly depending on the size of the roast and thickness. A 2 inch thick London Broil (top round steak) will cook much more quickly than an eye of round or bottom round roast.  
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