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The Complete Guide to the Art of Modern Cookery but the information found there regarding the grand tenderloin is a bit outdated and can be slightly confusing....

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...

Mini Meatballs in Roasted Red Pepper Sauce

Grass Fed Beef, Recipes

This week’s recipe is perfect with grass fed ground beef from the Farm Shop! MINI-MEATBALLS IN ROASTED RED PEPPER SAUCE Ingredients · 2 pounds Grass Fed Ground Beef · 1 cup soft bread crumbs · 2 eggs · 1/4 cup finely chopped onion · 2 garlic cloves, crushed ·...

Cut of the Week: Grass Fed Ground Beef

Book Reviews, Eat Local, Grass Fed Beef, Recipes

Every so often we see a huge surge in ground beef sales. Whenever this happens we find someone with a TV and inevitably there has been a ground beef recall. In his brilliant book Fast Food Nation, Eric Schlosser reveals that the typical fast food burger contains...

Organic Cooking: Leg of Lamb with Garlic and Rosemary

Grass Fed Lamb, Recipes

Leg of Lamb with Garlic and Rosemary 1 (7-pound) grass fed, butterflied leg of lamb, and lamb tied 8 garlic cloves 1.5 tablespoon fine sea salt 4 tablespoons chopped fresh rosemary 1 teaspoon black pepper 1/2 cup dry red wine or beef brothPat lamb dry and score fat by...