New Year, New You! Come aboard the healthy eating train with our delicious Healthy Start Bundle. This bundle was curated with our healthiest, leanest and most popular meat cuts. It’s a great choice if you are new to eating clean, or are just looking to get a fresh start to your meal planning with healthy choices.
All of our animals here at John Henry’s are raised locally on our family farm in Millington, MI. We take very good care of them to make sure that they are healthy and happy. They are never given any hormones or antibiotics and our fields and feed are never exposed to harsh chemicals or pesticides. All of our animals are raised in the pastures and they love to spend their days being outside where the sunshine is! Due to their active lifestyle and healthy diet our animals develop less fat and a multitude of minerals and vitamins and healthy proteins. This means that many of our meat cuts are naturally leaner and healthier than what you might find from a factory farm.
With so many healthy meat cuts to choose from, we had a fun time selecting which meats would make the “cut” into this bundle for beginners. Something we hear from our customers a lot is “I just don’t want to mess it up.” Keeping that in mind, for this bundle we chose meat cuts that are easy to cook and that are pretty versatile for everyday meals. We wanted you to be able to start cooking with them immediately with no fear! So here’s what we’ve included in your Healthy Start Bundle…
The English Roast is one of my favorite cuts of beef for pot roast. The way the meat just falls apart in to stringy shreds, so full of flavor and so tender….YUMM! It is frequently on the menu at our house. We love that it is so simple to make and the shredded leftovers can easily fit into so many different recipes.
The English Roast is also known as the “Shoulder Pot Roast” and is cut from the front shoulder of the beef, the “Chuck Shoulder”. This is a well used muscle for pasture-raised cows, which means the roast can be tough if it isn’t cooked right. There are 2 key factors needed to get this roast to fall-apart tenderness; moisture and time. Traditionally, you’d want to slow cook this roast for hours making it a popular “Sunday Dinner” because you could start the roast in the crockpot before you head off to church and it would be perfectly done by the time you got back home. I remember this happening countless times growing up at Mom and Grandma’s house! These days we have fancy gadgets like the Instant Pot that can turn out a perfect roast in a fraction of the time. I am definitely a fan!
You can cook your roast from fresh or frozen, but fresh is best for flavor. If you are like me and forget to thaw it out ahead of time, it’ll be fine! Just throw it in there and consider if you may want to add a little more cooking time depending on the size of the roast. The best scenario is when I can cook the roast fresh as soon as it’s delivered from the farm!
First, I’ll rub the roast down with a generous amount of sea salt, black pepper, and sometimes I’ll add a favorite seasoning blend or cinnamon to the rub, and then set the roast aside. You can sear the roast in a skillet at this point if you’d like, however my family doesn’t care for it prepared that way and I’m all about saving time and dishes, so we skip right to veggies!
You’ll want an assortment of aromatic vegetables to help flavor the roast. Any combination of onions, garlic, carrots and celery will give a nice aroma. Just coarsely chop them up, enough to cover the bottom of your pot. Pour in about a cup or two of beef broth or water. Moisture is one of the keys for tenderness, remember? Place your roast up on top of the vegetables so that it is mostly above the liquid, the veggies acting as a trivet for the roast to rest upon. This will help the seasoning rub stay locked onto the meat while it essentially steams above the vegetables.
The only thing to do now is set the cook time! For an Instant Pot, about 90 minutes at high pressure is perfect for a 3lb roast, even from frozen. You want to estimate the cooking time at about 30 minutes per lb. I prefer to let the roast rest in the Instant Pot while waiting for it to natural release, but it can be rushed a little towards the end without bothering the roast too much. If you’re cooking in a crock pot, set it at med/high for about 6 hours, or 2 hours per lb. Then wait. It’s worth it! When dinner is ready, serve up the roast with the stewed vegetables and a batch of mashed potatoes on the side!
This cut of meat lends so many variations and recipes, we’d love to hear how you prepare an English Roast for your family or how you use the leftovers! Leave us a comment below and Happy Cooking!
Our Breakfast Sausage Links have always been one of our top selling products. They are dairy free and made with only the best ingredients; no fillers! John Henry’s offers a variety of flavors to choose from!
Our Pork Breakfast Links are made with John Henry’s 100% Pasture-Raised Pork, ground up and blended with our special blend of Dairy-Free seasonings.
With a touch of something sweet, the Maple Breakfast Links are a huge favorite! The Maple Links are also made with our Ground Pork mixture and a different blend of organic seasonings that give it the strong maple flavor.
All of our breakfast links are handmade by our butchers and frozen in packages of 12. Give them all a try!
This is an easy sheet pan dinner featuring the sweet & spicy flavors of Thai Chili. This meal is full of nutritious Wild-Caught Salmon and fresh veggies. Allergy friendly, this Paleo inspired dinner is great for the whole family and it only takes 30 minutes to make from start to finish!
Roasting a Whole Turkey for Thanksgiving is a classic American tradition that many families participate in every year. Not just for the holidays, roasted turkeys and chickens make a fabulous family dinner any time of the year. But roasting a whole, pasture-raised turkey the traditional way can take awhile. If you don’t have quite as much time to invest in your turkey dinner, or are just looking to change it up a little this year, then you may want to try Spatchcock.
Spatchcocking is the method of butterflying a whole turkey or whole chicken so that it can lay completely flat while cooking. This allows the meat to cook more evenly and much more quickly. To Spatchcock your Pasture-Raised Turkey our butcher will remove the backbone completely. Then he will spread the turkey out, skin side up, pressing down hard to crack the breast bone so the turkey can lay totally flat on the pan. You can do this yourself at home with a really good pair of poultry scissors and a little “oomph”, but it does take some strength especially for larger birds.
Give your Spatchcock Turkey a good seasoning rub down, or brine it overnight for a boost of flavor and texture. Roast it, grill it, fry it, smoke it… the choice is yours! For roasting, add a little water in the bottom tray of the roasting pan for added moisture, or dry-roast on a sheet pan with veggies. At 350 degrees, a 10-12 lb Spatchcock Turkey will take about 90 minutes to be roasted to carving perfection. For crispier skin, roast at 400 degrees for another 15 minutes or so, then let the turkey rest before carving it up.
There’s more than one way to cut a turkey… Let us do the work for you! Complimentary custom butchering is available with any order upon request. Contact us to order your Pasture-Raised Turkey and ask us to Spatchcock it! www.JohnHenrys.net
Join Katie & Shaena in their next episode of On the Block. Today they introduce another team member, Jalapeno Cheeseburger Sliders! These delicious sliders are a great option if you want some kick in a little package. The heat from the jalapenos is perfectly complemented by the creamy cheddar cheese and grass-fed ground beef. Be sure to add on a package of these sliders for your next party or tailgating event!