Hey there,
Nobody eats the same way.
Some of us are cooking for two. Some are feeding six on a Wednesday night. Some houses run through five pounds of ground beef a month and some go through a pound a year. Some of you eat breakfast like it is the main event. Some of you have not touched the grill since May.
We put a lot of care into the boxes we build. They work beautifully for a lot of people. They were never going to work for everybody, because everybody is not the same.
So we built one you fill yourself.
You pick the cuts. You pick how many. You pick how often it shows up, every two weeks, every four, or every eight. Nothing in it you did not ask for. Nothing missing that you wanted.
Here is what that looks like in a few different kitchens.
TWO PEOPLE WHO KNOW WHAT THEY LIKE
5x NY Strip Steak 2x Boneless Skinless Chicken Breast Every 8 weeks
Steak nights and chicken nights, and no filler in between.
A SMALL KITCHEN THAT COOKS FRESH
2x Sirloin Filet 1x Pork Bacon 1x Smash Burger Blend 1x Hot Italian Sausage Every 2 weeks
Not much at a time, but it comes around often. Nothing sits in the freezer long enough to get lost behind the ice cream.
BREAKFAST IS THE MAIN EVENT
2x Boneless Pork Chop 2x Country Breakfast Sausage 1x Sweet Italian Links 1x Hot Italian Sausage 1x Chorizo Sausage 1x Sweet Italian Sausage 1x Smoked Breakfast Links Every 8 weeks
Somebody in this house is up before everybody else, and the skillet is already hot.
A LITTLE OF EVERYTHING
1x Bone-In Ribeye 4x Ground Beef 1x NY Strip Steak 2x Boneless Pork Chop 2x All Beef Hot Dog 1x Boneless Skinless Chicken Breast 1x Pork Brisket 1x Pork Bacon 1x Sweet Italian Sausage 1x Ground Pork Every 4 weeks
A steak for the weekend, ground beef for the weeknights, hot dogs for the kids, and a pork brisket waiting on a free Sunday.
FILLING THE FREEZER
4x Bone-In Pork Chop 4x Ground Beef 2x Sirloin Filet 2x Boneless Skinless Chicken Breast 2x Pork Bacon 2x Ground Chicken 2x Ground Pork 2x Smoked Breakfast Links Every 8 weeks
Twenty packages at a stretch. This is a house that would rather not think about dinner on a Tuesday.
Not one of these is the right answer, because there isn't one. Yours will look like none of them.
Start with what you already cook. Add what you keep running out of. Leave the rest on the shelf.
Happy cooking,
Porter Road
