Posts Tagged ‘beef’
Why Grass-fed
The fat from grass-grazed animals, either in the form of milk or meat, is one of the most efficient sources of these good fatty acids. Grass-fed beef is no exception: besides being higher in CLAs, you’ll notice in the color alone the mineralization of the meat, which is the result of a more mature animal…
Read MoreFinancials of Pasture-Raised Meats
I forgot to write about this last week. I like to start the winter by bringing to light the financials behind pasture raised, artisan meats. Eating a healthy, all natural diet isn’t easy nor cheap. It is my goal to work intelligently with my producers to get you the most bang for your buck. Over…
Read MoreGrass-Fed Beef
OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now. It’s not meant to be enjoyed well done. Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…
Read MoreCooking a grassfed beef steak
Get your grill hot. Real hot. Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do. Salt will pull the moisture out of the steak. Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil. Put your…
Read More