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Pork, Iberico Butt Roast (LIMITED)
$19.98
Iberico pork butt is a cut of meat from Iberian Pig that is known for its marbling, rich flavor, and melt-in-your-mouth texture. It is fattier than regular pork and has a more red color, with a thick, soft fat layer. Iberico pork is also known as the "wagyu of pork" because of its flavor and marbling.
Iberico pork butt is a cut of meat from Iberian Pig that is known for its marbling, rich flavor, and melt-in-your-mouth texture. It is fattier than regular pork and has a more red color, with a thick, soft fat layer. Iberico pork is also known as the "wagyu of pork" because of its flavor and marbling.e.
Cooking Tips:
Iberico pork butt offers versatility in preparation methods, such as grilling, roasting, and reverse searing. To achieve delicious results, consider these cooking strategies for Iberico pork:
- Seasoning: Enhance the flavor with a simple rub of sea salt and pepper.
- Reverse Searing Technique: Begin by setting your pork on a rack inside a pan, and place it into a cold oven. Turn the oven to 250°F and allow the pork to gently cook, closely watching its core temperature.
- Grilling: Aim for medium-high heat and grill the meat for several minutes on each side, achieving a delightful sear.
- Cooking Temperature: It's crucial to keep an eye on the meat's internal temperature with a thermometer. For Iberico pork presa, some suggest roasting at 325°F until the internal temperature reaches 145°F. For Iberico pork chops, a method involves reverse searing at 225°F, followed by a slow roast on a rack until the internal temperature hits 135°F.
Using these tips can help you master the art of cooking Iberico pork, ensuring a tender and flavorful outcome.
Barnard Beef Cattle Company (Crawford, TX)
Barnard Beef Cattle Co.
Family Owned. Family Oriented.
I feel the weight and honor of legacy when it comes to ranching in Central Texas. While my grandparents and great-grandparents are no longer with me, I try to uphold their traditions and long-standing beliefs.
Barnard Beef Cattle Co. is proudly owned and operated by Blayr Barnard. My husband, Douglas Landrum, and three boys, Conor, Axton, and Zander Landrum, round out the home team.
Our mission:
Make Great Steak.
Raise Hardworking Kids.
Have Fun.
Make Money and Share.
Started by my Great Grandfather, "Daddy Sam" Barnard as an operation focusing on farming and transitioned into light cattle ranching by my Grandfather, Sterlin Barnard, Barnard Beef Cattle Co. would not be in existence without my father, David S Barnard. Known mostly for his work with National Bank, now National United, based in Gatesville, Texas, David moved the company fully into cattle ranching.
I returned to Central Texas in 2015 after having a 13-year career in Small Business Consulting in Northwest Texas, Montana, and Indiana. David was turning 70 and asked me to take over the family ranch. While I have grown the acres, enterprises, and the number of animals, I have kept the basic business model he perfected over years of hard work.
Without my hardworking team, I would be unable to maintain the animals, acres, equipment, and positive attitude.
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