About Circle B Meats
Although Circle B Meats was established in early 2023, our farm has been raising pigs since 1962, marking 61 years of operation. Brandon Imoehl, a 3rd generation hog producer, is currently expanding the farm's opportunities alongside his partner, Jessica.
Merlin & Anita Imoehl brought pigs and other livestock to the farm in 1962. They spent years raising quality pigs. Brandon’s dad then took on the pigs completely around 1990. In 2021, we (Brandon and Jessica) were given the opportunity to completely operate and own the pigs ourselves.
As we opened our eyes to explore opportunities to diversify our operation, we thought "Why not offer high-quality pork for others to enjoy as well?" Our genetics include Duroc, Yorkshire and a bit of little bit of Hampshire. We are thrilled to be offering premium pork to our community!
Pork LoinProducts found: 1
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What is pork loin/ How to cook
The pork loin can be either bone in or boneless and is derived from the loin of the pig which is located between the shoulder and the leg. Not to be confused with the pork tenderloin, the pork loin is typically sold in 2-4 pound roasts or cut into chops. Pork loin roasts are best prepared when brined or rubbed with a spice mixture and then roasted or grilled over indirect heat and cooked to 145- 160 degrees to insure a flavorful and juicy bite.
Are pork loin and pork tenderloin the same thing?
Pork loin and pork tenderloin both come from the loin of the pig, but are not the same thing. Pork loin is a larger cut best prepared when roasted in the oven or grilled over indirect heat, then sliced against the grain and served. The tenderloin is a more narrow and slender cut that typically weighs about 1 lbs, the tenderloin is great for marinades or rubs and is best prepared pan- seared, roasted or on the grill, and then sliced across the grain and served as tenderloin medallions.
