These Sirloin cutlets are great for marinating then grilling, or brining then pan roasting.
Enjoy within 5 days or freeze for later use.
Keep refrigerated or frozen.
On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat.
To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.
Not quite as tender as the loin or rib chops, but very full of flavor and a marinade or brining does wonders for the texture. Also excellent slow braised till tender.
This Pork is grown and raised by Ben Nottermann and his family on Snug Valley Farm. Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.
Delicious meat, but just know these cutlets are very thin and cook extremely quickly. They would be excellent in Pho (Vietnamese soup) or breaded in panko before cooking, like Japanese tonkatsu.