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We have included beef and pork cut charts on the recipe page to help you visual what part of the animal your meat is coming from.  These charts will also be helpful as you fill out cut-sheets to give to the butcher with your bulk meat purchases.

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This is what your osso buco will look like straight out of the freezer.  I will have to make it again and get a good photo of the finished product!

This is what your osso buco will look like straight out of the freezer.  I will have to make it again and get a good photo of the finished product!

Osso Buco

     When you order bulk quantities of beef, you will likely take home some cuts that you may not be familiar with. For me, one of these cuts was osso buco and our customers were unsure of what to do with it either!  So, I googled it and took a recipe for a test drive.  It turns out to be quite simple to prepare, and results in an elegant looking meal that the entire family enjoyed. 


1 sprig fresh rosemary (or 1 tsp dry)

1 sprig fresh thyme (or 1 tsp dry)
1 dry bay leaf
2 whole cloves
*(optional!!) Kitchen twine for tying the meat to the bone
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
flour, for dredging (or Gluten Free flour of your choice)
1/2 cup vegetable oil (use coconut oil or even bacon grease)
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

     It is not necessary, but you will have a prettier piece of meat if you secure the meat to the bone using kitchen twine.  I did not have any on hand when I made this, so I skipped this step.  Season each cut with salt and pepper and then dredge it in the flour to thoroughly coat it.  Shake of any excess.  Heat the oil in a dutch oven until it is nearly smoking.  I used a large cast iron skillet and covered it with an extra lid for the simmering.  Brown the meat on all sides, approximately 3 minutes per side and then set them aside.  

      In the same pot, saute the vegetables until tender.  Add the tomato paste and mix.  Return the meat to the pan and add the wine.  Cook it down until half of the liquid has evaporated.  Add the herbs and stock and bring to a boil.  Cover and let simmer for an hour and a half to two hours.  The meat should be falling off the bone.  Alternatively, at this point you could place it all in the crock pot and let it cook on low all day.

     Garnish with the chopped parsley and lemon zest.  I was in a hurry and I skipped this part and it was still delicious.  I also substituted fresh tomatoes for the tomato paste and reduced the amount of stock that I used.

Pulled pork sandwich.JPG

Pulled Pork from Pork Neck Bones (or Boston butt)

This recipe is also fantastic with Boston butt!  Boston butt is certainly easier to prepare, as you won't have all the work of picking meat off the bones!  


-3 TBSP paprika (use smoked paprika to change the flavor)

-2 TBSP salt

-2 tsp black pepper

-1 tsp cayenne (or the chili powder of your choice, I like Chipotle for the smoked flavor)

-1 tsp garlic powder

-1/2 tsp dried thyme

-1/4 to 1/2 cup honey

-1/4 cup balsamic vinegar - or use whatever vinegar you have!

-1 onion finely chopped (or use a couple of TBSP of dried onion flakes or a couple of TSP of onion powder

-8 LBs pork neck bones


Combine all ingredients except the pork neck bones in the crock pot, stirring to form a paste.  Add the neck bones and stir them around as best you can to coat them with the paste.  Cook on the low setting of your crockpot for 8-10 hours.

I'm not going to lie, when it's done cooking,there will be work picking the bones!  I like to remove the bones from the crock pot and spread them in a large baking pan to cool off for 20-30 minutes.  In the meantime, I use a slotted spoon to remove any small bits from the broth in which the bones were simmering.  I do this because there are sometimes small bone fragments to be found in the broth, and they are unpleasant to bite into!  When the bones are cool enough to comfortably handle, start picking through the meat on them and toss the meat back into the broth.  Again, watch out for bone fragments!  If you are thorough at picking, you will find plenty of meat to make substantial sandwiches to serve 6-8 people.

This is one of my family's favorite ways to eat pork.  It is particularly easy with the Boston butt. Pork neck bones are a lot of work . . .  Either way, simply leave it to cook all day in the crock pot and then pull the meat apart!