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Before placing an order, be sure that you understand how the online store works. You will need to pick up your order at the designated time and location.

Please take a few moments to become familiar with this site. The Our Growers section contains student writing about the different farm entities. The Weblog contains weekly updated student written articles and news.

Recipes can often be found by clicking more in the description sections on this page.

A visual explanation of MEAT CUTS and cooking suggestions may be found in the photo album features of OUR GROWERS under the specific meat enterprises.

ABOUT ORDERING MEAT

If you are ordering individual cuts, you will see that instead of selling at an exact per pound price, we sell all the cuts in a bracketed weight at the same price. This is convenient for the consumer because you can see exactly what you will be paying for an item when you place the order AND we round the price in favor of Berea College Online store members. Anyone purchasing directly from the Farmers Market will pay the full weight-labeled price.

PLEASE WATCH THE AVAILABLE NUMBER when placing an order- this is a live inventory so instead of ordering beyond the quantity that exists, you will want to choose an item that is still available.

Custom Wholes and Halves

TO ORDER A WHOLE, HALF, OR QUARTER: 1. YOU MUST FIRST PLACE THE ITEM IN YOUR CART AND PROCEED TO CHECKOUT 2. AFTER YOU HAVE ORDERED THE ITEM, YOU WILL NEED TO FILL OUT THE FREEZER READY CUT SHEETS to specify your cuts preferences. If you do not place the item in your cart the order will not go through! If you are ordering a half or whole animal, you will want to become familiar with the cuts by looking at the maps of cuts in the Growers section of the site. FREEZER READY PORK, FREEZER READY BEEF, FREEZER READY LAMB, FREEZER READY GOAT, fill it out and click submit, so that we may have your meat custom cut to your preferences.

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What's New

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  Baby Back Ribs, A) ...
  Price: $7.00
  ( .9-1.25 lbs )
  
• 
  Baby Back Ribs, B) ...
  Price: $9.00
  ( 1.26-1.6 lbs )
  

 

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PORK

Displaying 1 through 25 of 38 items.

 

Baby Back Ribs, A) Small
Grower: Berea College Pork
Price: $7.00 ( .9-1.25 lbs )
Available (Exact): 5

Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called baby back ribs or loin ribs in the grocery store. They are small in size (1-1/4 to 2-1/4 pounds or more) and are less meaty, less fatty, and more tender than spareribs. Because of their smaller size, loin back ribs cook faster than spareribs. They are one of the most expensive cuts of meat from the hog due to high consumer demand.
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Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called ... more

Baby Back Ribs, B) Medium
Grower: Berea College Pork
Price: $9.00 ( 1.26-1.6 lbs )
Available (Exact): 1

Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called baby back ribs or loin ribs in the grocery store. They are small in size (1-1/4 to 2-1/4 pounds or more) and are less meaty, less fatty, and more tender than spareribs. Because of their smaller size, loin back ribs cook faster than spareribs. They are one of the most expensive cuts of meat from the hog due to high consumer demand.
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Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called ... more

Bacon, Cured, A) extra small pack
Grower: Berea College Pork
Price: $3.50 ( 0.6-.85 lbs )
Available (Exact): 3

Bacon, Fresh—A versatile, thickly sliced bacon from the underside of the pig. Great for breakfast meals and used to add flavor to green beans, brown beans, or potatoes. Recipe for “Creamed Spinach with Bacon” from SimplyRecipes.com: INGREDIENTS: • 1 pound fresh spinach, about 2 large bunches • 3 to 4 strips of bacon, uncooked, finely chopped • 1 clove garlic, finely chopped • 1 medium onion, finely chopped • A pinch of nutmeg • Salt and pepper to taste • 2 Tbsp butter • 2 Tbsp flour • 1 cup whole milk 1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. 2 Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside. 3 Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent. 4 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. 5 Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve. Serves 4.
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Bacon, Fresh—A versatile, thickly sliced bacon from the underside of the pig. Great for breakfast meals and used to add ... more

Bacon, Cured, B) small pack
Grower: Berea College Pork
Price: $4.25 ( .86-1.10 lbs )
Available (Exact): 27

Bacon, Fresh—A versatile, thickly sliced bacon from the underside of the pig. Great for breakfast meals and used to add flavor to green beans, brown beans, or potatoes. Recipe for “Creamed Spinach with Bacon” from SimplyRecipes.com: INGREDIENTS: • 1 pound fresh spinach, about 2 large bunches • 3 to 4 strips of bacon, uncooked, finely chopped • 1 clove garlic, finely chopped • 1 medium onion, finely chopped • A pinch of nutmeg • Salt and pepper to taste • 2 Tbsp butter • 2 Tbsp flour • 1 cup whole milk 1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. 2 Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside. 3 Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent. 4 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. 5 Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve. Serves 4.
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Bacon, Fresh—A versatile, thickly sliced bacon from the underside of the pig. Great for breakfast meals and used to add ... more

Bacon, Cured, C) medium pack
Grower: Berea College Pork
Price: $5.50 ( 1.11-1.35 lbs )
Available (Exact): 47

Bacon, Smoked—Used for barding roasts, wrapping other meats, and adding flavor to entrees, side dishes, and some salads. Recipe for “Green Beans with Smoked Bacon” from CHOW.com: INGREDIENTS • 2 pounds green beans, stems removed • 1/2 pound sliced smoked bacon, cut into 1/2-inch pieces • 1 medium yellow onion, peeled and thinly sliced • 1/3 cup red wine vinegar • 1 tablespoon granulated sugar • 1/4 cup coarsely chopped Italian parsley INSTRUCTIONS 1. Cook the beans in salted boiling water until crisp tender, about 3 minutes. Drain and place them in an ice bath to cool. Drain, and set the beans aside. 2. Cook the bacon in a large frying pan over medium heat until it starts to brown. Add the onions and cook until they caramelize and turn golden. 3. Add the green beans, red wine vinegar, and sugar, and cook, stirring, until the sugar is dissolved. Mix in the parsley, and season with salt and freshly ground black pepper.
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Bacon, Smoked—Used for barding roasts, wrapping other meats, and adding flavor to entrees, side dishes, and some salads. Recipe for ... more

Bacon, Cured, D) large pack
Grower: Berea College Pork
Price: $7.00 ( 1.36-1.6 lbs )
Available (Exact): 11

Bacon, Smoked—Used for barding roasts, wrapping other meats, and adding flavor to entrees, side dishes, and some salads. Recipe for “Green Beans with Smoked Bacon” from CHOW.com: INGREDIENTS • 2 pounds green beans, stems removed • 1/2 pound sliced smoked bacon, cut into 1/2-inch pieces • 1 medium yellow onion, peeled and thinly sliced • 1/3 cup red wine vinegar • 1 tablespoon granulated sugar • 1/4 cup coarsely chopped Italian parsley INSTRUCTIONS 1. Cook the beans in salted boiling water until crisp tender, about 3 minutes. Drain and place them in an ice bath to cool. Drain, and set the beans aside. 2. Cook the bacon in a large frying pan over medium heat until it starts to brown. Add the onions and cook until they caramelize and turn golden. 3. Add the green beans, red wine vinegar, and sugar, and cook, stirring, until the sugar is dissolved. Mix in the parsley, and season with salt and freshly ground black pepper.
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Bacon, Smoked—Used for barding roasts, wrapping other meats, and adding flavor to entrees, side dishes, and some salads. Recipe for ... more

Boston Butt Roast, Bone-In, A) Small
Grower: Berea College Pork
Price: $10.50 ( 2.40-3.72 lbs )
Available (Exact): 7

This economical, rectangular roast is excellent for pulled pork barbecue, as it is marbled with enough fat to keep the meat moist while cooking.
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This economical, rectangular roast is excellent for pulled pork barbecue, as it is marbled with enough fat to keep the ... more

Boston Butt Roast, Bone-In, B) Medium
Grower: Berea College Pork
Price: $16.00 ( 3.73-5.76 lbs )
Available (Exact): 5

This economical, rectangular roast is excellent for pulled pork barbecue, as it is marbled with enough fat to keep the meat moist while cooking.
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This economical, rectangular roast is excellent for pulled pork barbecue, as it is marbled with enough fat to keep the ... more

Ham Cutlets, A) Extra-Small
Grower: Berea College Pork
Price: $4.00 ( 1.0-1.5 lbs )
Available (Exact): 13

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.)
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) ... more

Ham Cutlets, B) Small
Grower: Berea College Pork
Price: $6.10 ( 1.51-2.0 lbs )
Available (Exact): 1

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.) “Breaded Ham Cutlets” from Cooks.com: BREADED HAM CUTLETS 1/2 lbs. ground fully cooked smoked ham 1/2 lb. ground pork shoulder 1 egg, lightly beaten with 2 tbsp. cold water 2 c. soft bread crumbs (5 slices) 1/2 tsp. leaf marjoram, crushed 1/4 tsp. rosemary, crumbled 1/4 tsp. ground allspice 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. fine soda cracker crumbs (for breading) 4 tbsp. bacon dripping (for sauteing) GRAVY: 1 lg. Bermuda onion, sliced Dripping from sauteing ham cutlets 3 tbsp. flour 2 c. water 1 env. instant beef broth 1/4 tsp. salt 3 tbsp. spicy brown mustard Mix all ingredients thoroughly. Divide into 6 balls. Place cracker crumbs in pie plate, dip balls in cracker crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets on both sides in bacon drippings in large skillet. Transfer to shallow baking pan. Bake in slow oven, 325 degrees, for 20 minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned.
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) ... more

Ham Cutlets, D) Large
Grower: Berea College Pork
Price: $10.10 ( 2.51-3.00 lbs )
Available (Exact): 9

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Recipe for “Breaded Ham Cutlets” from Cooks.com: BREADED HAM CUTLETS 1/2 lbs. ground fully cooked smoked ham 1/2 lb. ground pork shoulder 1 egg, lightly beaten with 2 tbsp. cold water 2 c. soft bread crumbs (5 slices) 1/2 tsp. leaf marjoram, crushed 1/4 tsp. rosemary, crumbled 1/4 tsp. ground allspice 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. fine soda cracker crumbs (for breading) 4 tbsp. bacon dripping (for sauteing) GRAVY: 1 lg. Bermuda onion, sliced Dripping from sauteing ham cutlets 3 tbsp. flour 2 c. water 1 env. instant beef broth 1/4 tsp. salt 3 tbsp. spicy brown mustard Mix all ingredients thoroughly. Divide into 6 balls. Place cracker crumbs in pie plate, dip balls in cracker crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets on both sides in bacon drippings in large skillet. Transfer to shallow baking pan. Bake in slow oven, 325 degrees, for 20 minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.)
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Recipe for “Breaded Ham Cutlets” from ... more

Ham Cutlets, E) Extra-Large
Grower: Berea College Pork
Price: $12.10 ( 3.01-3.50 lbs. )
Available (Exact): 10

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Recipe for “Breaded Ham Cutlets” from Cooks.com: BREADED HAM CUTLETS 1/2 lbs. ground fully cooked smoked ham 1/2 lb. ground pork shoulder 1 egg, lightly beaten with 2 tbsp. cold water 2 c. soft bread crumbs (5 slices) 1/2 tsp. leaf marjoram, crushed 1/4 tsp. rosemary, crumbled 1/4 tsp. ground allspice 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. fine soda cracker crumbs (for breading) 4 tbsp. bacon dripping (for sauteing) GRAVY: 1 lg. Bermuda onion, sliced Dripping from sauteing ham cutlets 3 tbsp. flour 2 c. water 1 env. instant beef broth 1/4 tsp. salt 3 tbsp. spicy brown mustard Mix all ingredients thoroughly. Divide into 6 balls. Place cracker crumbs in pie plate, dip balls in cracker crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets on both sides in bacon drippings in large skillet. Transfer to shallow baking pan. Bake in slow oven, 325 degrees, for 20 minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.)
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Recipe for “Breaded Ham Cutlets” from ... more

Ham Roast, medium
Grower: Berea College Pork
Price: $12.40 ( 3.01-4.0 lb )
Available (Exact): 13

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham Roast, small
Grower: Berea College Pork
Price: $8.75 ( 2.0-3.0 lb )
Available (Exact): 12

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham Steak (slices) A) Small
Grower: Berea College Pork
Price: $3.50 ( 1.0-1.25 lbs )
Available (Exact): 2

A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ham, but don’t wish to prepare a whole ham roast. Pan-fry, broil or grill a whole ham steak, or it’s quite easy to chop to be used in a variety of ways. Chop and fry small pieces of ham steak for pork fried rice or an omelet. You can also cut the steak into portions and make great ham and cheese sandwiches. mustard-maple ham steaks with cider-madeira sauce 2 bay leaves 2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry 2 1/2 cups apple cider 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard 1/2 cup Madeira Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes. Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Spoon sauce over ham and serve. from Bon Appetit, 1999
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A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ... more

Ham Steak (slices) B) Medium
Grower: Berea College Pork
Price: $4.40 ( 1.26-1.50 lbs )
Available (Exact): 9

A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ham, but don’t wish to prepare a whole ham roast. Pan-fry, broil or grill a whole ham steak, or it’s quite easy to chop to be used in a variety of ways. Chop and fry small pieces of ham steak for pork fried rice or an omelet. You can also cut the steak into portions and make great ham and cheese sandwiches. mustard-maple ham steaks with cider-madeira sauce 2 bay leaves 2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry 2 1/2 cups apple cider 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard 1/2 cup Madeira Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes. Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Spoon sauce over ham and serve. from Bon Appetit, 1999
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A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ... more

Ham Steak (slices) C) Large
Grower: Berea College Pork
Price: $5.30 ( 1.51-1.75lbs )
Available (Exact): 5

A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ham, but don’t wish to prepare a whole ham roast. Pan-fry, broil or grill a whole ham steak, or it’s quite easy to chop to be used in a variety of ways. Chop and fry small pieces of ham steak for pork fried rice or an omelet. You can also cut the steak into portions and make great ham and cheese sandwiches. mustard-maple ham steaks with cider-madeira sauce 2 bay leaves 2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry 2 1/2 cups apple cider 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard 1/2 cup Madeira Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes. Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Spoon sauce over ham and serve. from Bon Appetit, 1999
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A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ... more

Ham Steak (slices) D) Extra-Large
Grower: Berea College Pork
Price: $6.20 ( 1.76-2.0 lbs )
Available (Exact): 3

A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ham, but don’t wish to prepare a whole ham roast. Pan-fry, broil or grill a whole ham steak, or it’s quite easy to chop to be used in a variety of ways. Chop and fry small pieces of ham steak for pork fried rice or an omelet. You can also cut the steak into portions and make great ham and cheese sandwiches. mustard-maple ham steaks with cider-madeira sauce 2 bay leaves 2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry 2 1/2 cups apple cider 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard 1/2 cup Madeira Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes. Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Spoon sauce over ham and serve. from Bon Appetit, 1999
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A ham steak is a sliced piece of ham that can be convenient to use when you’d like a little ... more

Neck Bones, Large
Grower: Berea College Pork
Price: $3.75 ( 2.01-3.0 lb )
Available (Exact): 14

Neck bones—Though there is not much meat on these bones, they are jam-packed with scrumptious pork flavor. They are often used in stocks and sauces to enhance and create flavor for a variety of dishes.
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Neck bones—Though there is not much meat on these bones, they are jam-packed with scrumptious pork flavor. They are often ... more

Neck Bones, Medium
Grower: Berea College Pork
Price: $2.25 ( 1.0-2.0 lb )
Available (Exact): 13

Neck bones—Though there is not much meat on these bones, they are jam-packed with scrumptious pork flavor. They are often used in stocks and sauces to enhance and create flavor for a variety of dishes.
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Neck bones—Though there is not much meat on these bones, they are jam-packed with scrumptious pork flavor. They are often ... more

Picnic Steaks (Shoulder), A) Small
Grower: Berea College Pork
Price: $1.70 ( .50-.75 lbs )
Available (Exact): 5

Ham, Sliced Picnic—Taken from the pork leg, this ham can be used limitlessly to create mouthwatering side dishes and entrees. Recipe for “Picnic Ham with Apple & White Wine Sauce” from cookingbytheseatofmypants.com: Place picnic ham fatty side down in lidded roasting pan. To the pan add 1 yellow onion, cubed in 1 inch pieces, 3 apples, quartered and ¾ bottle of a sweet white wine. (We used Twin Springs Texas Sweet White Wine, available at http://www.twinspringswinery.com/ ) Salt and pepper the ham liberally. Cover, place in a 350°F oven until the ham reaches an internal temperature of 165°F. Uncover and let brown until Ham reaches 170°F. Cover and allow to rest at least 20 minutes. Transfer pan juices to a medium sauce pan over medium heat, add 1 tbsp honey. Whisk in 1 tbsp flour, allow to come to a simmer and reduce by about ¼. Serve the reduced sauce over sliced ham and enjoy.
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Ham, Sliced Picnic—Taken from the pork leg, this ham can be used limitlessly to create mouthwatering side dishes and entrees. ... more

Picnic Steaks (Shoulder), B) Medium
Grower: Berea College Pork
Price: $2.50 ( .76-1.0 lbs )
Available (Exact): 12

Ham, Sliced Picnic—Taken from the pork leg, this ham can be used limitlessly to create mouthwatering side dishes and entrees. Recipe for “Picnic Ham with Apple & White Wine Sauce” from cookingbytheseatofmypants.com: Place picnic ham fatty side down in lidded roasting pan. To the pan add 1 yellow onion, cubed in 1 inch pieces, 3 apples, quartered and ¾ bottle of a sweet white wine. (We used Twin Springs Texas Sweet White Wine, available at http://www.twinspringswinery.com/ ) Salt and pepper the ham liberally. Cover, place in a 350°F oven until the ham reaches an internal temperature of 165°F. Uncover and let brown until Ham reaches 170°F. Cover and allow to rest at least 20 minutes. Transfer pan juices to a medium sauce pan over medium heat, add 1 tbsp honey. Whisk in 1 tbsp flour, allow to come to a simmer and reduce by about ¼. Serve the reduced sauce over sliced ham and enjoy.
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Ham, Sliced Picnic—Taken from the pork leg, this ham can be used limitlessly to create mouthwatering side dishes and entrees. ... more

Pork Chop, Boneless, Small
Grower: Berea College Pork
Price: $4.25 ( 1.11-1.34 lbs )
Available (Exact): 6

Pork Chop, Boneless,Extra Small
Grower: Berea College Pork
Price: $2.75 ( .73-1.10lbs )
Available (Exact): 0

Pork Chops, Boneless, Extra-Large
Grower: Berea College Pork
Price: $7.50 ( 1.67-2.08 lbs )
Available (Exact): 22

Rosemary Pork Chops 3 garlic cloves 2 teaspoons coarsely chopped rosemary 3 tablespoons olive oil 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds) Accompaniment: lemon wedges Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes. Adapted from Gourmet Dec 2007
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Rosemary Pork Chops 3 garlic cloves 2 teaspoons coarsely chopped rosemary 3 tablespoons olive oil 4 (1/2-inch-thick) bone-in rib pork ... more

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