| Author |
Farm Kitchen:  GRASSFED?  |
|
|
brookerene
Farmgirl in Training
11 Posts
Brooke
O'Neill
NE
USA
11 Posts |
 Posted - Apr 26 2007 : 07:05:32 AM
|
How many of you buy and eat grassfed beef? Is there anyone out there doing this? Where are you buying yours or are you raising it yourself? Does anyone have any recipes thta work well with grassfed?  |
|
|
EmmJay
True Blue Farmgirl
352 Posts
Mary Jane
Amherst
Nova Scotia
Canada
352 Posts |
Posted - Apr 26 2007 : 08:56:19 AM
|
Hi Brooke, and welcome.
We raise our own beef, and they are grassfed. I am not sure of the question for recipes.....do you not like beef if it is grassfed?
Last year we bought a yearling at the auction, and put it out to pasture right away. In early November we gave her some barley and oats with molasses and apples (bushels of them), for three weeks.
I can honestly say that this was the best beef I have ever eaten even though I am just a spring chick at 39.....
Farming is new to me, so I am learning as I go, and getting alot of advise from, (what I call) the old time farmers in the area.
MJ
"Thank GOD I'm a country girl"
http://s119.photobucket.com/albums/o134/EmmJay07/ |
 |
|
|
stonethistle
Farmgirl in Training
11 Posts
Denise
East Meredith
NY
USA
11 Posts |
Posted - Apr 26 2007 : 10:15:04 AM
|
Hi Brooke
We raise and eat grass fed meats (lamb, goat, beef, pork, rabbits and poultry). Grass-fed meats are healthier for you, the animals and the enviromnent. Check out wwww.eatwild.com for more information on grass fed meats. Jo Robinson has been researching for years. Grass-fed is a term that has not yet been governed by Ag & Markets so when buying grass fed meat, ask the farmer about their farming practices. Our farm is in the northeast so we use the term grass fed to mean that we do not feed grain to our beefers. They are rotationally grazed on fresh pasture spring, summer and fall and fed hay in the winter. They are never in a barn. Other farmers use the term grass fed to mean that they are confined in a barn and are fed hay all year round. There is a difference between grass-fed and grass finished - grass finished means that the steer was on pasture for the last few weeks before it was slaughtered.
Our lambs are 100% grass fed, our meat goats are 100% grass fed but our dairy goats receive organic grain at milking. We still use the term to describe our milk. The pigs and poultry cannot survive without grain - and though they are on pasture and free ranged - they have open choice organic grains to supplement their diets. They eat plenty of apples, raspberries, hawthorns, etc but they also eat a lot of grain - and we still use the term grass fed.
Have a dialogue with the farmer you are buying meat from - find out how it will be slaughtered. Buy a cow for your freezer when it is alive and visit it!
I think there is only one cook book for grassfed meat - The Grassfed Gourmet by Shannon Hayes. You don't need a recipe to cook grassfed meat. Just remember that there is less fat cover so you have to lower the temperature and cook more slowly. Grassfed beef should not be tough if cooked properly - just firmer than corn-fed beef.
Denise
www.stoneandthistlefarm.com
If you can't buy organic AND local, choose local. Support the local farmers who feed you! |
|
|
|
Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Apr 26 2007 : 5:56:41 PM
|
I love organically raised/ grass fed beef. I try to buy it from our local Co-Op when it is on sale and I know a family who raises two steers a year for butchering. I am hoping to be able to buy 1/4 cow from them or from one of our local meat lockers during butchering season.
Alee |
|
|
|
MariaAZ
True Blue Farmgirl
203 Posts
Phoenix
AZ
203 Posts |
Posted - Apr 26 2007 : 8:25:30 PM
|
I've purchased grass fed beef at Sprouts, which is a chain grocery store that carries a lot of natural/organic foods and dry goods. It was very tasty, enough so that we are looking at buying a big ol' chunk of grass fed beef (there are a few local ranchers that sell grass fed beef in 1/4 & 1/2s)
Visit my blog at www.craftyfool.net |
|
|
|
happyhousewife
True Blue Farmgirl
201 Posts
Mary
North Pole
Alaska
201 Posts |
Posted - Apr 26 2007 : 9:35:32 PM
|
| We eat moose and caribou (as organic as it gets!) all year long and I just use it like beef. I've really never had to adjust any recipes for the lower fat- other than not having to drain the fat off! :) All that to say, don't be nervous- just try it like you would normally and see if you like it. |
|
|
|
brookerene
Farmgirl in Training
11 Posts
Brooke
O'Neill
NE
USA
11 Posts |
Posted - Apr 27 2007 : 08:51:23 AM
|
thanks for the replies
|
|
|
|
MariaAZ
True Blue Farmgirl
203 Posts
Phoenix
AZ
203 Posts |
Posted - Apr 27 2007 : 5:34:08 PM
|
Moose and caribou... how lucky! Shortly after we got married, I discovered an elk steak in hubby's freezer. His uncle had given his family some meat but after trying it, they didn't care for it.
My favorite family recipe (Mom is German) is sauerbraten, which is originally deer marinated in a spiced vinegar/wine marinade. I grew up with sauerbraten made with beef, so I was excited to try it the way it was originally prepared.
It turned out to be the best sauerbraten I ever made. It's been almost 18 years and I'm still dreaming about it!
Visit my blog at www.craftyfool.net |
|
|
|
westernhorse51
True Blue Farmgirl
1681 Posts
michele
farmingdale
n.j.
USA
1681 Posts |
Posted - Apr 27 2007 : 5:45:07 PM
|
we don't raise it but buy it at an organic farm a few counties away. After eating farm eggs that are free range, beef that is grassfed, veggies that don't look "PERFECT" theres no going back.
she selects wool and flax and works with eager hands Prov.31:13 |
|
|
|
Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Apr 27 2007 : 7:07:28 PM
|
Michele-
Isn't it amazing how we are rediscovering how food is supposed to taste after basically a generation of people choosing convenience over taste. It blows my mind how different garden raised veggies taste as compared to commercially raised and how it doesn't really take all that much extra effort.
Just a little side thought- With all the food that gets spoiled every year because we over produce- do we really need all those chemicals that most farmers use? I would rather we have smaller harvests, less wastage, and better tasting food...but then again that’s just my tastebuds talking ;)
Alee
|
|
|
|
Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Apr 28 2007 : 11:02:09 AM
|
It IS interesting how we seem to, as a nation, have chosen quantity and "cheapness" over quality. I SO find that a smaller portion of GOOD food is much more satisfying than a plate over-full of lower quality stuff. I'm all for better quality, higher nutritive value, better tasting, *HOMEGROWN* (or close to it) food. The more local and "real," the better.
And, just a note... last night we had elk burgers - the elk was from a friend who gave it to us last autumn, and they were WONDERFUL!!!
XOXO, Libbie
"All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar..." - Helen Hayes |
|
|
|
Reepicheep
True Blue Farmgirl
78 Posts
78 Posts |
|
| |
Farm Kitchen: GRASSFED? |
|
GRASSFED?
