Comfort Foods Meat Guide

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