FarmEats Grass Fed Beef Cooking Guide!

There are different ways to break down beef into the various cuts.  How the cuts of beef are cooked mainly depend on where the cuts come from the cow.  If the parts are used more, the connective tissues and muscles build up, and braising or roasting slowing breaks down the tissues into soft rich beef. 
Or if the parts are in an area that doesn't get worked much, then a quick sear or sauté results in a nice and juicy steak.

beef cuts

Steaks;

FarmEats steaks are mainly cut from the lower back of the cow- the loin;
Porterhouse (along the back bone)
NY Strip and Filet Mignon-tenderloin (basically boneless porterhouse), and right under those are Top Sirloin
Ribeye steaks come from top of the back rib, which has a rich fatty layer, and is rib bone in.  
Flat Iron Steak (boneless, a butcher's specialty cut from the shoulder) is cut thinly and needs to be seared quick to rare.
Tri Tip Steak (a butcher's specialty cut from the bottom sirloin- only 2 full tri tips per cow) needs to be seared quick to rare, or braised. 
Flank Steak (cut from the flanks of the cow- only 2 flank steaks per cow) needs to be seared quick to rare.  
Skirt Steak (cut from plate of the cow, before the Flank Steakonly 2 skirt steaks per cow) needs to be seared quick to rare.  
Hanger Steak (cut from the diaphragm, right near the skirt from the cow's flank- only 1 hanger steak) needs to be seared quick to rare. 

The steaks are tender and soft and with the right amount of grassy fat, which crisps up nicely when seared to perfection (5 minutes and then 4 minutes on a hot pan/BBQ then let rest for another 5 minutes on a cutting board). 
 

Roasts;

FarmEats roasts are cut from the;
front Chuck Roast (boneless shoulders),
Brisket (the breasts, also boneless) under them are the,
Short Ribs and Dinosaur Plate Ribs both bone-in ribs.  
Then the back hind portion -the Round, is where the;
Bottom Round (aka Pot Roast) boneless,  and 
Stew Beef (knuckle aka sirloin tip roast), cubed into 1 pound boneless stew meat packages.
Shank (aka Osso Buco) from the legs- bone in. 

All of these cuts of beef need to be braised in liquid to break down the tight muscle tissues -in beef broth/wine for slow and low, 285 degree oven until meat is soft and tender -about 4 hours+ for rich meaty grass fed beef, and slice thin against the grain! 

Top Round (aka roast beef) boneless -oven roasted to rare- an internal temperature of 120, slice thin against the grain.  
London Broil (actually a cooking method- is cut from the shoulder) can be BBQ slow or braised.
Sandwich Steaks cut from the Eye Round Roast and are sliced thin by my butcher, to sear quickly for sandwiches or stir fries.   

Happy New Year from FarmEats!

FarmEats 100% Grass Fed Beef contains essential vitamins and nutrients, crucial for our overall health!

FarmEats 100% Grass Fed Beef
vs Conventionally Raised Feedlot Animals (supermarket and restaurant meat).

  • No added hormones.

  • Antibiotic free.

  • Rotationally grazed pasture raised cows, eating grasses their entire life.

  • Humanely raised farm animals, that live on the farm outdoors their entire lives- not crowded into unsanitary feedlots (breading ground for diseases such as e-coli, and listeria).

  • Saturated and monounsaturated fats: Grass-fed beef has either similar, or slightly less, saturated and monounsaturated fats.

  • Essential Fatty Acids; (critical to human health)
    Omega-3s: This is where grass-fed really makes a major difference, containing up to 5 times as much Omega-3.

  • Omega-6 Polyunsaturated Fats: Grass-fed beef contain a more balanced amount of Omega-6 fatty acids.

  • Conjugated Linoleic Acid (CLA): Grass-fed beef contains about 2 times as much CLA as grain-fed beef. This fatty acid is associated with reduced body fat and some other beneficial effects.

  • Vitamin B12, B3 and B6. It is also very rich in highly bioavailable Iron, Selenium and Zinc.

  • Vitamin A: Grass-fed beef contains carotenoid precursors to Vitamin A, such as beta-carotene.

  • Vitamin E: Grass-fed beef contains more Vitamin E than grain fed beef, which is an antioxidant that sits in your cell membranes and protects them from oxidation.

  • Micronutrients: Grass-fed beef also contains more Potassium, Iron, Zinc, Phosphorus and Sodium.

  • Grass fed beef contains some amount of almost every nutrient that humans need to survive.

  • Grass fed beef also contains high quality protein and various lesser known nutrients like Creatine and Carnosine, which are very important for our muscles and brains.

FarmEats Grass Fed Beef Burgers

Holiday Roasts!

FarmEats Grass Fed Beef

and Pasture Raised Pork

Holiday Roasts!

We have a solid selection of our FarmEats 100% grass fed beef and pasture raised pork Holiday Roasts! 

We have roasts for braising slow and low in beef stock/red wine; osso buco, bottom round pot roast, chuck roast, short ribs and brisket, and we have pork shoulder, which makes a nice pulled pork!

To make things easier, I generally braise the roasts the day before, and then reheat them the next day.

Also, we have top round roasts, which like to be oven roasted to rare, and then sliced thinly against the grain. 

FarmEats Grass Fed Beef Roasts.

Nice and beefy! 

FarmEats Grass Fed Pulled Beef!

FarmEats 100% Grass Fed Pulled Beef Chuck Roast!

FarmEats Grass Fed Pulled Beef

FarmEats 100% Grass Fed Beef Chuck Roast, is expertly cut and trimmed by my butcher Lowell.  The roast is cut from the shoulder of the beef.  The cow's shoulder gets lots of exercise, from walking around and grazing in the fields.  After years of grazing the bountiful, Carlisle NY farm pasture, the cow's shoulder builds up strong connective tissues, and fat.  

Which all makes for an awesome, slow and low braised chuck roast!  For these chilly, stormy days, I love braising meats in the oven. As the meat tenderizes in the braising liquid (wine, bone broth, tomatoes, salt, etc) at a low 285 degrees heat, for several hours, the meat softens up and makes rich and savory dishes.

FarmEats Chili Fries!

FarmEats 100% Grass Fed Beef Chili Fries!

FarmEats Grass Fed Beef Chili Fries

FarmEats 100% Grass Fed Ground Beef Chili Fries!

Perfect for these cooler Spring days!! 

The other day, we cooked up a batch of our FarmEats ground beef chili, and let it simmer on the stove top for a few hours to allow the flavors to meld together. 

While the chili was simmering, we sliced and salted the potatoes, and then put the slices on an oiled pan into the 450 oven, baked them for about 35 minutes, checked them and flipped the slices, and baked them for another 15 minutes.  Then we took the pan of fries out of the oven. 

Voila!
Perfectly golden crispy fries, to go with our FarmEats Chili! 

At Hamburger Central, Antibiotics for Cattle That Aren’t Sick

At Hamburger Central, Antibiotics for Cattle That Aren’t Sick

Many industrial feedlots see routine use of antibiotics as essential. Some cattlemen disagree, calling them “performance enhancing drugs.”

ny times hamburger antibiotics
By Danny Hakim; A version of this article appears in print in The NY Times, on March 24, 2018, on Page B1 of the New York edition with the headline: Drugs Go to Healthy Cattle. Should Consumers Worry?

March 23, 2018

Ben Holland holds a Mason jar, tilting it slightly to show the powdery 90 milligrams of the antibiotic tylosin inside.

“It’s about the amount that one animal gets in a day,” he explains, in a small factory that produces feed for 48,000-odd cattle packed in pens in Tulia, Tex., south of Amarillo. Nearby, rumbling steam towers turn corn kernels into flakes.

Dr. Holland is the director of research at Cactus Feeders, a feedlot giant. During a recent visit, I found myself surrounded by men with Ph.D.s and cowboy hats like Dr. Holland. Several wore jackets bearing drug company logos that were sure to smell of steamed corn and flatulent cattle by day’s end.

Behind Dr. Holland, antibiotics were stacked in large bags rising to his shoulders. Every day, cattle here, whether sick or healthy, are given antibiotics in their feed.

But it’s an increasingly debated practice on industrial farms.

Bacteria resistant to antibiotics turn up in turkey, pork chops and ground beef in the United States; in grocery store chickens in Britain; and at poultry farms in China. Antibiotic residues are found in groundwater, drinking water and streams, and in feedlot manure used as fertilizer.

Some 70 percent to 80 percent of American antibiotic sales go to livestock. In addition to the emergence of resistant disease strains, some microbiologists worry that the proliferation of antibiotics, despite their miraculous health benefits, is having a chaotic impact on microbes in the human gut.

The Cactus feedlot is hamburger central, the middle passage of cattle’s industrial journey. Calves come from farms to be fattened up on corn and grain for several months, and then are shipped out for slaughter and processing.

Cattle, however, evolved to eat grass, and their time on a feedlot causes health complications. Hence the antibiotics. Tylosin controls liver abscesses, and Rumensin, another antibiotic feed additive, fights intestinal disease.

While Cactus has taken steps to limit the use of such drugs, it sees cheap and plentiful hamburgers and steaks as a byproduct of industrialization.

“We’ve got to take that potential value and balance it against the risk,” said Paul Defoor, co-chief executive of Cactus. “Antibiotic resistance is a fact of life, no two ways about it,” he added. “We want to make sure that by virtue of our using these products we’re not contributing to it.”

Others, however, see the risk far outweighing the reward.

THE MICROBIOLOGIST’S VIEW

“We’ve become addicted to antibiotics. We’re using them as if there was no biological cost to using them. And there are costs.”

— Dr. Martin J. Blaser

Chairman, Presidential Advisory Council on Combating Antibiotic-Resistant Bacteria; director, Human Microbiome Program, NYU Langone Medical Center

Dr. Martin J. Blaser, a white-haired scientist in a V-neck sweater and black Mephisto sneakers, walked me through his lab recently at a Veterans Affairs hospital in Manhattan.

“Both on the farm and in human medicine, we’ve become addicted to antibiotics,” he said. “We’re using them as if there was no biological cost to using them. And there are costs.”

Regular use of tylosin on farms, he added, “is a genuinely bad idea because of cross-resistance, involving important drugs used in human medicine.” Tylosin is part of a widely used class of antibiotics used by humans, including Z-Pak.

But Dr. Blaser’s career has largely been focused on a less talked about symptom of the proliferation of antibiotics: tracking disappearing microbes in the human gut.

We moved down the aisle of his lab, amid a jumble of computer screens and rows of lab desks, beakers, binders and pipettes. Dr. Blaser introduced a cadre of assistants. Many were connecting specific diseases to the disappearance of particular gut microbes, often due to antibiotics.

“Tim here, who’s a graduate student, he works on asthma,” Dr. Blaser said. Another is “running a very big project” on juvenile diabetes.

A visiting Chinese scholar studies obesity and antibiotics. Two more researchers, Dr. Blaser said, are looking at “an organism that many people have in their gut that may be protective against kidney stones.”

Some microbes are misunderstood. Take Helicobacter pylori, a passenger in the human gut for thousands of years linked in the last century to certain cancers.

“Because of ulcer and stomach cancer, doctors, mostly gastroenterologists, said we should just get rid of H. pylori from everybody,” Dr. Blaser said. “But I began to think differently.”

Research from the National Cancer Institute published in January found a potential downside to its disappearance, linking its loss to a new gastric cancer more likely in younger patients and women.

“Nature abhors a vacuum, and if Helicobacter, which was dominant, is gone, something is replacing it, or some things are replacing it, and that has consequences,” Dr. Blaser said.

Scientists like Dr. Blaser worry that we are too often exposed to antibiotics, beyond when we actually need them. But the United States has resisted more aggressive restrictions on livestock antibiotics that countries like the Netherlands have taken. As of last year, the Food and Drug Administration barred meat producers from using antibiotics to increase the growth of animals, rather than to treat disease. Veterinary prescriptions are now required for farm antibiotics.

But the new rules were designed in cooperation with drug companies and industrial farm groups.

“That didn’t affect us,” Mr. Defoor of Cactus said of the ban; his company sees the antibiotics added to feed as a preventive health measure. Similarly, Zoetis, a major livestock drugmaker, said on its website that farmers “will see little difference” in its tetracycline feed additives, beyond needing the appropriate paperwork from veterinarians.

But demand for antibiotic-free meat is eclipsing regulation. Annual sales of antibiotics for farm animals fell 10 percent in 2016, before the F.D.A.’s new policy began.

Dr. Blaser turned reflective. In his office, a colorful pinwheel maps the microbial population of his poop.

“It’s just like global warming,” he said of modern changes to our internal microbiology. “It’s a big ecological shift, except it’s happening within the human body.”

THE FEEDLOT VETERINARIAN

“Until we see clear evidence that this drug is actually causing an increase in resistance, then we can go down a different avenue. But today we just don’t have it.”

— Dr. Carter King

Director of veterinary services, Cactus Feeders

“There’s a pen up here I’ve been wanting to look at.”

Dr. Carter King oversees 10 feedlots for Cactus and some two million head of cattle a year. It was before 8 a.m., and he was guiding a Toyota Tundra pickup truck around the feedlot, his wallet resting on a blue bandanna on the center console. Cowboys roamed on horseback, trained by Dr. King as medics, alerting him to trouble.

The work is not for everyone.

“We’ve tried taking guys that came off a ranch somewhere, and you put them in a pen of cattle on a feed yard and a lot of times it doesn’t work,” Dr. King said. “They’re used to green grass and trees, and cows standing under trees in the open air, and a feed yard is an adverse, harsh place to work.”

He stopped the truck. Smoke plumed from the distant tower where corn is flaked. He pointed to a smoky-colored calf.

“That calf doesn’t feel good,” Dr. King said. “He’s by himself. He’s just kind of standing there. He’s a little drooped.” He motioned to nearer calves coming forward to investigate. “You look at these calves here, they’re alert — they’re looking at us trying to figure out what we are.”

Dr. King was “raised on a ranch out in the middle of nowhere.” He has had his own veterinary practice, and has worked for the drugmaker Upjohn and even at a zoo, where he learned to wake up gorillas anesthetized by blow darts. (“You pull his tongue over his nose, and you insert the needle into that vein.” And then bolt.)

Early in his career, a large cattle business asked Dr. King to prescribe a banned antibiotic. He knew he was “going to blow this opportunity because I’m going to tell this guy, ‘No,’” he said. He did, and lost a customer.

Still, Dr. King and other industry veterinarians support using antibiotics in feed. Keith E. Belk, a Colorado State University professor who works closely with the beef industry, said research on risks like liver abscesses was more uncertain than many studies suggested. And “the industry has a whole lot of research to find substitutes,” he added.

Especially in chickens. Zoetis said last year that its “portfolio of alternatives to antibiotic medicated feed” was “the primary driver of growth” in poultry.

For now, the view from the feedlot is that the risks are not evident enough to stop using drugs like tylosin.

“Until we see clear evidence that this drug is actually causing an increase in resistance, then we can go down a different avenue,” Dr. King said. “But today we just don’t have it.”

THE DISSENTER

“We’re all worried about athletes using performance enhancing drugs during the baseball game, but we’re not worried about the hot dogs that were produced using the same chemical compounds.”

— Mike Callicrate

Owner of Callicrate Cattle and Ranch Foods Direct

A blunt-spoken former bull rider, Mike Callicrate raises cattle in Kansas and Colorado. To him, antibiotics are “performance enhancing drugs,” and he lumps them in with other industrial additives like steroid hormones.

“We’re all worried about athletes using performance enhancing drugs during the baseball game, but we’re not worried about the hot dogs that were produced using the same chemical compounds and that are being eaten by our children,” he said during a recent visit to his farm on the Kansas-Colorado border.

This is not to say he refuses all antibiotics. He uses them to treat sick cattle, but does not mix them into feed for healthy calves.

“We need the tool when we need the tool, but the fact is we’ve overused the tool to offset the negatives of industrial production,” he said.

Mr. Callicrate took me around his farm, a bucolic vision of grazing cattle and open fields. He’s an outspoken guy, who calls the feedlot giant JBS the “rotten meat mafia,” attacks industrial practices on his website and once sued the government to protest the management of a nationwide program to promote beef.

He gave up on the industrial production model years ago, and now has a small operation that encompasses all steps of the business, from birth to slaughter to a retail meat counter in Colorado Springs.

“We can litigate, we can legislate, but who’s building the alternative?” he asked during lunch over chipped beef in downtown St. Francis, Kan. “So I felt compelled. I’ve got to build the alternative. I can’t be such a loudmouth and such a critic of this existing system without giving people an alternative.”

Still, it is difficult to buck the system and make a buck. Agriculture is now built around the industrial model. Mr. Callicrate has the luxury of raising cattle the way he does because he invented a contraption to castrate bulls humanely.

“This makes money,” he said, while he showed me how to cinch a bull’s testicles in the Callicrate Bander, which looks like a slingshot crossed with a fishing rod. “Everything else loses money.”

Antibiotic-free beef also costs consumers more, though groups like Consumers Union feel it “is worth the extra money.”

For Mr. Callicrate, keeping his cattle off the feedlot changed his perspective.

“I’ve decided to take a different path, slow down a little bit,” he said. “If I have to be responsible for the steak on the plate, I’m going to change the way I’m producing it.”

Danny Hakim is an investigative reporter for the business section. He has been a European economics correspondent and bureau chief in Albany and Detroit. He was also a lead reporter on the team awarded the 2009 Pulitzer Prize for Breaking News. 
A version of this article appears in print on March 24, 2018, on Page B1 of the New York edition with the headline: Drugs Go to Healthy Cattle. Should Consumers Worry?

Tastes Like Spring!

Tastes Like Spring!

tastes like spring

Tastes Like Spring! 

FarmEats Sautéed Chorizo, Shiitakes, and Onions, over Organic Micro-Greens,

Fresh organic micro-greens
from Deep Roots Farm, tastes like spring sunshine and fresh earth! 

We sautéed up some FarmEats grass fed chorizo and Dan Madura Farms shiitake mushrooms, along with some pickled Deep Roots onions, and then served them over a bed of Deep Roots Farms micro-greens!  

The sautéed spicy chorizo, and pickled onions along with the earthy shiitakes complimented the fresh micro-greens nicely. 

The fresh, just picked micro-greens are so very lively,

and taste like spring!

FarmEats Grass Fed Beef Super Bowl Chili!

FarmEats Grass Fed Beef

Super Bowl Chili!

FarmEats Grass Fed Chili

FarmEats Grass Fed Beef
Super Bowl Chili!

Its Super Bowl LII
(I am looking forward to Super Bowl LOL)! 


Although, I don't know if the Patriots or the Eagles will win, I do know that FarmEats Grass Fed Beef Chili is always a winner!

FarmEats Grass Fed Beef Chili starts by; sautéing garlic and onions in olive oil, then add in fresh diced tomatoes, and spices (Mexican chili powder, smoked Spanish paprika, basil, Singapore curry, salt and pepper- hot and spicy cayenne or other peppers are of course optional) into a stock pot, cover and let simmer for a while.
 
Next, add in FarmEats 100% Grass Fed Ground Beef (Can add in beef stock/beer/wine if not enough liquid). We like to let the pot simmer slow and low, for a couple of hours or so, stirring occasionally.  This way the ground beef, tomatoes, and spices all start to meld together and form a cohesive whole, bursting chili flavor! 
Then finally, add in kidney beans and/or pinto beans, and stir occasionally.   

Can also, shred up some cheese or slice avocado for a nice added flavor topping. 

Enjoy!

FarmEats Grass Fed Beef Seared Sirloin Steak!

FarmEats Grass Fed Beef Seared Sirloin Steak!

FarmEats Grass Fed Beef Sirloin Steak

One of our favorite FarmEats grass fed beef steaks is the sirloin steak.

The boneless sirloin is cut from the hindquarters of the cow, and is part of the loin. Which also includes the tenderloin, and the NY strip and porterhouse steak.  All of these parts are not worked as much and therefor the connective tissue is much softer than other parts. 

The boneless sirloin steak is one of our favorite cuts because the lean softness of the sirloin brings out the rich grass fed flavors of the steak (although not as much as the hanger/skirt/tri tip or other tighter cuts).  Also, the sirloin sears so well, and it is easy to slice in uniform pieces (which is great for family serving sizes or parties).  

We let the olive oiled and salted steak rise up to about room temperature on a cutting board.  Then sear on a hot cast iron, oiled pan for 5 minutes and then flip for another 4 minutes, then let rest under an aluminum foil tent on a cutting board for about 4 minutes.  Sauté some fresh spinach and Brussel sprouts while you wait!

Then slice the steak into quarter inch thick pieces and plate with the veggies.  Serve the steak and enjoy! 

Winter Farmers Markets!

Winter Farmers Markets

chappaqua farmers market

FarmEats will be over at

The Chappaqua Farmers Market
Pop Up!
 

The market will be held the first Saturday of the month throughout the winter;

Saturday

February 3rd,

 March 3rd and April 7th

9am to 1pm

indoors
at the First Congregational Church in Chappaqua

(210 Orchard Ridge Rd, Chappaqua NY)

We will bring along our;
100% Grass Fed Beef; osso buco, short ribs, pot roast, stew beef, ribeye, porterhouse, NY strip steaks,
and our "best burgers ever"!

chappaqua farmers market

the souk

FarmEats is excited to be back at the;

Souk Winter Indoor Market

every Sunday!


We will bring our;  100% grass fed beef ribeye, porterhouse, NY strip, flat iron sandwich steaks, osso buco, London broil, brisket, pot roast, short ribs and our "best burgers ever", pasture raised pork;  chops, bacon, spare ribs, sausage, and pasture raised chicken!

“THE SOUK” Season 5

every Sunday,

11 – 3pm,

 

from January 7th through March 25

 “The SOUK” Farm Market & Artisan Bazaar returns to The OUTSIDE IN for its 5th season beginning Sunday Jan 7 with a great mix of vendors from our earlier seasons plus lots of first-time participants.

Expect traditional provisions, ready-to-eat-now, and take-home foods with a variety of organic, vegan, raw and gluten-free choices featuring cuisines from around the world along with specialty coffee, teas and espresso bar in a gallery / greenhouse where customers can come to eat brunch near the wood stove and enjoy the afternoon amongst an unrivaled collection of Hudson Valley art and craft.

The OUTSIDE IN, 249 Ferdon Avenue,

Piermont NY

FarmEats at the Souk

Irvington farmers market

FarmEats is excited to be indoors at the

Irvington Farmers Market!
 

Saturdays 9am to 1pm;

January 27th

February 10th and 24th

 March 10th and 24th

April 14th and 28th

We will bring along our;
100% Grass Fed Beef; osso buco, short ribs, pot roast, stew beef, ribeye, porterhouse, NY strip steaks,
and our "best burgers ever"!



Main Street School
110 Main Street
Irvington, NY 10533

Irvington farmers market

FarmEats Grass Fed Beef Osso Buco

FarmEats Grass Fed Beef Osso Buco

FarmEats grass fed beef ossobuco

FarmEats Grass Fed Beef Osso Buco

As the days get shorter and we get closer to winter, we always love a rich braised dish such as FarmEats Grass Fed Beef Osso Buco!

While a traditional Milanese Osso Buco calls for veal shanks, (is it possible that some restaurants use beef or pork shanks rather than a more expensive veal shank?) we use 100% grass fed beef shanks for the richer flavors.
Also, we tend to not use flour in our cooking.

In any case, grass fed beef osso buco is a perfect wintery farmers market dish, as most local farmers still have some root vegetables and possibly (green house) tomatoes or other tomatoes will suffice.

We love braising slow and low, as you let the oven do the cooking work!

FarmEats Grass Fed Osso Buco;

Cut and dice the veggies; garlic, onions, carrots, potatoes, turnips, parsnips.

Preheat the oven to 285 degrees.
Sear the room temperature, FarmEats Grass Fed Beef Osso Buco in an oiled oven proof pan.  
Toss in the garlic and onions, and diced tomatoes.  
Add in liquid (until half way up the osso buco); wine, beef/pork/chicken stock and fresh spices (oregano/basil/thyme) + salt to taste. 

Bring to a simmer on the stove top. Place into the oven and set timer for an hour.  Then after the hour, turn over the osso buco, and braise for another hour repeat until osso buco is soft and falling off the bone- 3+ hours. 

Serve FarmEats Grass Fed Beef Osso Buco with polenta, risotto,
or a piece of crusty bread!

Bon Appetit!