Cut of the Week: Filet

Grass Fed Beef, Recipes

Usually when Debbie needs to know something about cooking she grabs Larousse Gastronomiqueor Escoffier: The Complete Guide to the Art of Modern Cookery but the information found there regarding the grand tenderloin is a bit outdated and can be slightly confusing....

Farm News: An update on the cows

Animals, Farm News

We are purchasing some very expensive silage for the girls and they seem to be responding very well to the change in their diet. Silage bales are baled wet and wrapped in plastic to keep the moisture in and to allow for some fermentation of the grass. These bales...

Happy New Year From the Farm

Farm News

As this farming year comes to a close there is pure amazement and thankfulness that so many Tennessee farmers are still standing. Too much rain in the spring and no rain in the summer is a recipe for disaster in the agricultural world and that was our weather pattern...

Wendell Berry Quote – The Art of the Commonplace

Simple Living

“If we apply our minds directly and competently to the needs of the earth, then we will have begun to make fundamental and necessary changes in our minds. We will begin to understand and to mistrust and to change our wasteful economy, which markets not just the...

Recipe of the Week: Slow Roasted Beef

Beef Recipes, Grass Fed Beef, Recipes

It you have time, thaw the roast and set it on a rack over a plate in the fridge for 3 days. Trim away any leathery, dry bits. This gives the best flavor with the most tenderness.1 Grass-Fed roast – Sirloin, Rolled Rump or Round- around 3 lbssalt and pepper1 tbs...

Cut of the Week: Roast

Grass Fed Beef, Recipes

Over the many years we have been butchering grass fed beef we have made several different types of roasts available for our customers. These different cuts can be confusing especially when some names differ even between butchers. For simplicity’s sake I will...