Comfort Foods Meat Guide

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February 26, 2025

Comfort Food Meat Guide: Cuts, Cooking Methods & Serving Ideas

Comforting meals can and should be super simple. This tutorial will help identify the unique features and simple cooking methods for each cut.

Boneless Smoked Ham Roast

Cut of Meat: Our ham is cut from the hind leg of the pig. The largest muscle on the animal, utilized the most which creates a more dense and flavorful cut of meat. Our hams are smoked using hickory wood chips, a salt cure, heat, and time.

Cooking Method: Since most of the cooking process is already complete for you, the ham only needs reheating. Bake at 325°F for about 10-15 minutes per pound until the internal temperature reaches 145°F.

Serving Suggestions: Serve with mashed potatoes, green beans, or macaroni and cheese. Great for sandwiches and breakfast hash, too.

Product Link: https://jakescountrymeats.com/store/product/boneless-ham-roast-small

Recipe Link: https://jakescountrymeats.com/recipes/easy-holiday-hams

Spare Ribs

Cut of Meat: Pork spare ribs come from the belly side of the ribcage. The pork belly is one of the most popular cuts on a pig, it carries more fat naturally and connective tissue, making the flavor rich.

Cooking Method: Slow-cook at 250°F for 4-5 hours, either in the oven or a smoker, basting with sauce in the final hour.

Serving Suggestions: Serve with cornbread, coleslaw, and baked beans. Perfect for BBQ platters.

Product Link: https://jakescountrymeats.com/store/product/ribs-spare-ribs

Bulk Pork Sausage

Cut of Meat: Made from cuts of pork like the fresh ham and shoulder that are then grinded into a fine-grind. We add simple and clean seasonings to the grind to create a mild sage sausage. The ingredients are salt, red pepper, black pepper and sage.

Cooking Method: Cook in a skillet over medium heat, breaking it apart as it browns using a meat spatula or meat chopper utensil.

Serving Suggestions: Use in breakfast scrambles, biscuits and gravy, pizza toppings, or stuffing recipes.

Product Link: https://jakescountrymeats.com/store/product/bulk-pork-sausage

Boneless Pork Shoulder Roast

Cut of Meat: Cut from the pigs’ shoulder, just above the front leg, also known as the “Boston butt.” The motion of the shoulder creates a well-marbled, tender cut of pork. We bone-out this particular part of the “butt” and roll the roast, tie in a net to create an easy application for cooking.

Cooking Method: Season your roast with a dry rub of salt, pepper, garlic and onions. Keep the roast in its’ net during the cooking process. Slow-cook at 275°F in your oven for 6-8 hours, or in a slow cooker on low for 8-10 hours. When ready to shred, cut the net off the roast, pull the pork and remove any trimmings of fat to your personal preference.

Serving Suggestions: Perfect for pulled pork sandwiches, tacos, or served with roasted vegetables.

Product Link: https://jakescountrymeats.com/store/product/pork-shoulder-boneless

Beef Roasts - Arm & Chuck

Cut of Meat: Both roasts are cut from the shoulder of the beef. An arm roast is located at the top foreleg, has a round bone in the center and tends to be leaner than the chuck roast. The chuck roast is a square cut from the arm half, has 2 or 3 bones throughout with layers of marbled meat.

Cooking Method: Braise in a Dutch oven at 300°F for 3-4 hours with broth, onions, carrots, and potatoes. Sear on all sides of the roast using high heat on the stove top and sauté the veggies prior to braising for extra flavor.

Serving Suggestions: Serve with toasted bread, mashed potatoes or egg noodles for a classic pot roast meal.

Product Links: https://jakescountrymeats.com/store/product/grass-fed-arm-roast

https://jakescountrymeats.com/store/product/grass-fed-chuck-roast

Leg of Lamb Roast

Cut of Meat: A tender bone-in cut from the hind leg of the lamb. This is a lean cut of muscle that highlights the richness of the lamb.

Cooking Method: Roast at 325°F for about 20 minutes per pound, season with garlic, rosemary, and thyme. Sear on all sides using high heat and butter or tallow for extra flavor.

Serving Suggestions: Pair with roasted potatoes, mint jelly, or a Mediterranean salad.

Product Link: https://jakescountrymeats.com/store/product/leg-of-lamb

Whole Chicken

Cut of Meat: A whole large bird. Our whole birds have the innards and neck removed, are cleaned and plucked very well prior to packaging. Little preparation is needed to enjoy our whole chickens.

Cooking Method: Use a simple dry rub of seasoned salt, and herbs to cover the skin of the bird. Roast it in the oven at 425°F for about 1.5 hours, basting occasionally with the juices from the whole bird for a crispy skin. You can stuff your birds’ cavity with veggies, citrus, or seasoned breadcrumbs to bring out more flavors during the cooking process.

Serving Suggestions: Serve with stuffing, mashed potatoes, and gravy. Leftovers make great soups and sandwiches.

Product Link: https://jakescountrymeats.com/store/product/chicken-whole-large

When Life Gives You Turkey...

We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables. We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet. The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen. Why bone broth? Not all broth is created the same, and it starts with what goes into the pot. When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done. You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter. But just as important as how it’s made is where it comes from. Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment. Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same. This is slower. More intentional. Made from animals you know, raised on a farm you trust. Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.