PORK
Cut Fresh and Refreshed Daily
FRESH PORK
There’s so many possibilities with pork, from slow cooking in the crock pot to smoking, pork is always an option and we’ve got you covered. Don’t see what your looking for? Just ask! We’ll gladly cut whatever you need, or we’ll special order something for you if we’re able. Check out our Pork Recipes and don’t miss our selection of Pork Sausages.
Pork Chops: Bone-in center cut chops or thick cut loin chops- which are great for the grill. (Try our slow cooker Honey Garlic Pork Chop recipe.)
Pork Steak: Cut off the pork shoulder with the bone in. Available in thick or thin cut.
Pork Butt Roast: Great for pulled pork. We have boneless and bone in. Great for smoking!
Country Style Pork Ribs: Cut from the pork shoulder. It’s great slow-cooked in the crock pot or oven and great on the grill also! Amazing flavor and very meaty. ribs.
Baby Back Ribs: Standard go-to for pork ribs. Finger licking good.
Pork Tenderloin: Whether baked in the oven or cooked on the grill these will be tender. Leanest cut of pork you can get. Delicious. (Try our Caramelized Pork Tenderloin recipe.)
Marinated Pork Tenderloin: Available in Butter Garlic, Tomato Basil & Parmesan, Garlic Parmesan, Bourbon BBQ, Korean Black Garlic, and Cuban Mojo
Bacon: Double-smoked and thick sliced, it’s the best around. Pre-orders for large amounts are appreciated!
How do I cook pork chops without drying them out?
We’re glad you asked! Here’s 3 tips that’ll keep them juicy, tender and delicious.
1) Buy bone-in pork chops. When ordering from us, ask for bone-in pork chops that are at least 1 1/4 inches thick and are pink in color with some marbling. The bone conducts heat, helping prevent the meat from overcooking while the marbling (fat) adds flavor and moisture.
2) Add a flavor boost with a simple marinade. A quick trick is to marinate them in a simple marinade (like our Sweet Onion Applewood or Tangy Honey Mustard). The acids in these break down the proteins to tenderize the meat and flavor it from the inside out. It’s best to marinate in the refrigerator at least 3 to 4 hrs but no longer than 12 hrs. Bring the meat to room temperature before cooking.
3) Start them on the stove; finish them in the oven. If you want a juicy chop, sear it quickly on the stove then transfer it to the oven. Searing seals in the juices and keep your chops tender while cooking. Finishing them in the oven will ensure the chop is cooked through without the risk of overcooking. And finally, let them rest for at least 10 minutes, covered, after cooking. The juices will redistribute back into the meat to keep them flavorful, tender and juicy.
DID YOU KNOW?
Did you know that Blau’s Saukville Meats also carries a wide selection of other products such as:
- Jerky from Mike’s Country Meats
- Over 40 varieties of cheeses, all made in Wisconsin
- Our popular Gourmet Pit Ham
- Smoked Salmon and Trout from Silver Moon Springs
- Rubs: Over 20 different rubs and seasonings
- 18 Varieties of sauces and glazes
- Plenty of treats for your dogs in our “Dog Deli,” including fresh marrow bones
- Many other local products
