Farm Fest Sunday Oct 1st 10am to 4pm over at Fable Farm!

FarmEats will be over at Farm Fest

on Sunday Oct 1st, from 10am to 4pm

over at Fable Farm to Table Farm! 

The Farm Fest at Fable will be held Sunday, October 1st from 10am until 4pm.

Come join us for farm fresh goodies, shop from local artisan vendors, tour our hydroponic greenhouse, and feed the chickens! 

Korean BBQ! FarmEats 100% Grass Fed Beef Short Ribs!

FarmEats 100% Grass Fed Beef Short Ribs!

Korean BBQ Time!

 

New from FarmEats;


100% Grass Fed Beef Short Ribs, Thin Cross Cut, Flanken Style!


Perfect for quick searing on the BBQ!  

Makes awesome Korean BBQ Short Ribs- GalBi or Bulgogi!  

Marinade from 4 hours to overnight (tons of Galbi or Bulgogi recipes online), fire up the BBQ and when the grill is nice and hot put the short ribs on and sear for about 2 to 3 minutes per side, just enough time for the heat and fire to sear the beef, and crisp up the fat, and leave the meat rare in the middle.  

Serve hot and pick up the short ribs with your hands and tear into the meat with you teeth! 

korean bbq grass fed beef short ribs

FarmEats BBQ Tips and Tricks!

FarmEats BBQ Tips and Tricks!

FarmEats BBQ tips and tricks
  • It is best to grill room temperature meats.
  • You can always cook the meat more, but not less!
  • Chewier beef cuts such as; skirt, flank, tri-tip, flat iron, London broil, etc., need to be seared quickly and cooked rare. 
  • Let the cooked meat rest under an aluminum foil tent on a cutting board for about 5 minutes, to let the juices settle in.  
  • Cut steaks against the grain.
  • When marinading meat discard the marinade after using-do not put the cooked meat back into the raw marinade!
  • When cooking different foods- beef, chicken, fish and veggies, be cognizant of how long the foods take to cook.  You can always blanch the veggies, par cook the chicken, so that the timing of the delivery of the cooked food will be perfect!
  • When BBQing a big hunk of meat; pork butt, short ribs, dino ribs, etc., give yourself enough time for slow and low cooking. 
  • Always BBQ with a cold beer close at hand.  
  • When cooking for guests, cook something that; you know how to cook, is consistently good, and is easy.  And try not to experiment with some new grill, or food or technique, guaranteed to end ugly.
  • Always plan ahead; marinades, sauces, dishes, gas in the tank, wood for the fire, chill the beer and wine, etc.
  • With fatty meats, and marinades watch for the grill flare up, wouldn't want the food to be burnt. You can always turn off a burner or move the coals around to distribute the heat effectively.  
  • Always Grill FarmEats 100% grass fed beef, pasture raised pork and chicken for best results! 

Summer Farmers Markets!

Summer Farmers Markets!

It is the Farmers Markets season!  FarmEats will be in the following farmers market all season;

Jersey City Farmers Market
jersey city famers market

Jersey City Farmers Market

FarmEats is excited to be a vendor at the
Jersey City Farmers Market

FarmEats will be over in Jersey City
every Thursday,

 to December  21st 4pm to 8pm

Grove St. Plaza, Jersey City, New Jersey

We will bring our 100% grass fed pasture raised beef,

pasture raised pork and chickens!

and maple syrup.

chappaqua farmers market

Chappaqua Farmers Market

FarmEats is excited to be a vendor over at
Chappaqua!

Every Saturday to November 18th!

8:30am to 1pm

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

We will be outdoors over at the
Chappaqua Train Station;

108 Allen Pl

Chappaqua, New York, NY 10514

chappaqua farmers market
bronxville farmers market

Bronxville Farmers Market

FarmEats is excited to be a vendor at the
Bronxville Farmers Market

FarmEats will be over in Bronxville
every Saturday,

 to November 18th, 8am to 1pm

Stone Place at Paxton Ave, Bronxville, NY 10708

We will bring our 100% grass fed beef; porterhouse, ribeye, NY strip, sirloin, and sandwich steaks, osso buco, pot roast, burgers, 

and maple syrup.

bronxville farmers market
Hastings Farmers Market

Hastings Farmers Market! 

FarmEats will be a vendor over at Hastings every other Saturday!
8:30am to 1:30pm

at the Hastings Library,
7 Maple Avenue
Hastings-on-Hudson, NY, 10706
 
We will bring our 100% grass fed pasture raised beef; porterhouse, ribeye, sirloin, and sandwich steaks, stew beef, osso buco, "melt in your mouth" pot roast, "best burgers ever", beef broth bones, and more!

hastings farmers market
new rochelle farmers market

FARMEATS IS EXCITED TO BE A VENDOR AT

THE NEW ROCHELLE DOWNTOWN GRAND FARMERS MARKET

every Saturday morning from 9am to 2pm.   

We will bring our 100% grass fed beef,

pasture raised pork and chicken!

It's a farmers market AND a festival Saturdays, June-October at Library Green. Free kids entertainment; farm-fresh food, small-batch and artisan products; crafters; lawn games (chess, connect four, cornhole, jenga, ping-pong) and more! Don't miss our THREE mini market stands where little kids can play farmer. Eat a crepe at one of our bistro tables, listen to live music, buy your broccoli, bread and honey, and check out the used books sale in the Library's lobby. Eating your veggies has never been so entertaining!

The market is in the library green next to the New Rochelle Library.  

17 Lawton Street, New Rochelle NY

new rochelle farmers Market

Harvest for Health Farmers Market

 

FarmEats will bring along our 100% Grass Fed Beef, Pasture Raised Pork and Chickens! and maple syrup.

First and Third Tuesdays of the month from 11am-4pm,

May 2nd to November 21st!

New York-Presbyterian Hudson Valley Hospital

1960 Crompond Rd.

Cortland Manor, NY 10567

in the main lobby and right outside the main entrance.

A Butcher Explains Why So Many Burgers Taste the Same

A Butcher Explains Why So Many Burgers Taste the Same

GQ  BY JAMIE FELDMAR

One of the country's best butchers explains the bland burger phenomenon—and offers some tips on how you can make a better one your damn self.

threes-meat-hook-burger-3.jpg

Ben Turley is the co-owner of The Meat Hook, a whole animal butcher shop in Brooklyn that specializes in grass-fed, grass-finished beef from local farms, and the culinary partner at Three’s Brewing—and he has some very strong feelings about the state of the hamburger today. In short, he's bored with most burgers, and it has everything to do with the meat between the buns. Here, Turley explains his, um, beef with the modern burger industrial complex. Better yet, he has a few tips on how to make yourself a better burger. Prepare to win the summer.

Burger "reviews" usually upset me, because when most people talk about a burger, they’re not actually talking about the burger itself. They’re talking about the cooking technique, the toppings, and the bun. But they don’t talk about the single most expensive product on the plate, with the biggest environmental footprint, and the thing that a restaurant is potentially building their reputation on, which is the meat. The only comment about the meat is whether it’s juicy—but honestly, if a kitchen knows anything at all about what they’re doing, your burger will be juicy.

No one asks about transparency or sourcing on a burger with remotely the same gravitas they use to speak to, say, produce from local farms. People rarely call out where their burger comes from, because they usually don’t know. Sometimes you see a supplier name (like La Frieda), but that doesn’t tell you much about where the meat actually comes from.

The truth is that most burgers taste the same because nearly 85 percent of the beef market is owned by the same four companies, whose entire business model is built on monopolizing the market, driving prices down, and squeezing farmers to feel the effect of their management while they control the consumer dollar. So 85 percent of the distributors, retailers, and chefs are getting the exact same commodity beef. On an environmental level, this beef is the most damaging agricultural commodity, and on a consumer level, commodity beef is filled with stuff that cows don’t naturally eat: corn, soy, sugars, and more that give it an unnaturally sweet flavor. Remember the picture of red Skittles raining down a highway a few months ago? Those defective Skittles were on their way to a factory farm to be used as feed for cattle. This is where we’re at, ethically, with the beef industry.

On top of that, almost all burgers made from commodity beef are coming from the same cuts, which are usually trim and trash that aren’t otherwise marketable. The only way to make burgers made from this beef taste different is through cooking technique (i.e. a flat top versus a grill), toppings, and buns. Yes, you can add some flavor with wet or dry aging, but the real problem is that most people are working with a product that has so little distinguishable flavor of its own. And sure, you might be able to get some people believing in the quality of a burger because there’s a fancy chef cooking it. But it really all comes down to the raw materials. And we can do better.

The Butcher's Guide to Building a Better Burger at Home

Go Grass-Fed
The flavor difference between commodity beef and beef that’s been grass-fed and grass-finished is truly night and day. Grass-fed beef makes beef taste more like itself—it’s more savory and more meaty, and that artificial sweetness from grain feed is totally gone. Honestly, the best way to improve your burger game at home is to develop a relationship with someone who knows where their meat comes from. It could be a butcher, a farmer, or a grocer that can answer your questions. You want to buy meat from cows that lived outside and ate grass their whole life. That’s it. That’s the most important thing. The market is growing by a healthy margin every year. You can find this near you. You don't have to live in a large city on the coast. I buy this stuff in Ohio when I visit my parents.

Cook With Care
Grass-fed meat has less intramuscular fat, so it’s best to cook it medium-rare so it stays juicy. At home, use a heavy-bottomed pan. But hey, if you like to grill, then grill! Just don't put the burger directly over the flames—you'll just taste char. Cook it over lower heat, so you get the grill flavor without the grill dominating.

Dress to Impress
When you start working with better beef, it changes the way you think about a burger, and how you eat it. You should put whatever you like on a burger on your burger, but I just do salt, pickle, and onion. I think about the farmer who raised this cow in a field for 32 months, then drove it to the slaughterhouse at 3 A.M., and I appreciate the work that went into getting this burger onto my plate. You don’t need to drown your burger in a ton of condiments after that.

FarmEats Holiday Grass Fed Beef Roasts!

FarmEats 100% Grass Fed Beef Roasts;

Prime Rib Roast, Brisket, and Bottom Round Pot Roast!

FarmEats Holiday Grass Fed Beef Roasts! Perfect for the holidays!


Whether you have  a small intimate family gathering or everyone from Uncle Chris to Grandma Donnie, FarmEats grass fed beef roasts are sure to be a hit!

Can use the old-timey family recipe for pot roast or brisket handed down from generation to generation, always a safe bet!
Or can check out a few online recipes and compare them.

Can pick up our FarmEats grass fed beef brisket, pot roast, and/or prime rib roast;

on Saturday April 8th at the Irvington Farmers Market 9am to 1pm

or on Sunday April 9th at The Souk Market in Piermont NY 11am to 3pm! 

To ensure that we have what you need; please email Drew at info@FarmEats.com to reserve a roast, and/or can buy online at www.farmeats.com/shop and we will deliver it to you!

FarmEats grass fed beef brisket

Cooking with FarmEats!

Cooking with FarmEats, with Chef Emilie Berner Chef & Coordinator at the Chef Peter X. Kelly Teaching Kitchen, NewYork-Presbyterian/Hudson Valley Hospital.

We had a blast yesterday with Chef Emilie who roasted our FarmEats pasture raised chicken and poached another.  At the class we broke the chickens down and made 3 dishes that easily fed 12 of us!

We made a FarmEats pasture raised chicken chili, chicken noodle soup, and chicken salad.

The FarmEats pasture raised chicken chili ingredients are; chicken, tomatoes, peppers, onions, chicken stock and cayenne pepper- nice and hot and spicy!

The FarmEats pasture raised chicken noodle soup ingredients are; chicken, whole wheat pasta, carrots, celery, cilantro, onions, chicken stock, spices,  and salt- soul satisfying!

The FarmEats pasture raised chicken salad ingredients are; chicken, mayo, celery, apples, almonds, spices, and curry -the apples contrasted nicely with the sliced almonds and livened up the chicken salad! 

FarmEats Grass Fed Beef Sandwich Steak Pizza!

FarmEats Grass Fed Beef Sandwich Steak Pizza!  

Nice and Quick and Easy

FarmEats Grass Fed Beef Sandwich Steak Pizza!

We take our FarmEats 20 second grass fed beef sandwich steaks, cut them into strips, put them on our oiled cast iron pan on the stove top for 10 seconds per side, add in some of our favorite tomato sauce, then sauté until hot.  

Next grate over fresh mozzarella, cheddar, and/or jack cheese, and we have FarmEats Sandwich Steak Pizza!

Very quick and easy low carbohydrate meal!

Another nice idea is to heat up your favorite ciabatta or Tuscan bread and serve the FarmEats Sandwich Steak Pizza right on top!  

www.farmeats.com/shop/farmeats-grass-fed-sandwich-steaks

FarmEats Irish Grass Fed Beef Stew!

FarmEats Irish Grass Fed Beef Stew- just in time for

St. Patricks Day!

FarmEats Irish Grass Fed Beef Stew!  

Nothing like a nice warm rich beefy stew for these colder days and nights.  With St Patricks day coming up, nothing like an Irish Grass Fed Beef Stew!

What makes a beef stew an Irish Beef Stew?  Seems to be the addition of dark porter or stout beer- Guinness for example, Captain Lawrence makes a nice Smoked Porter!  As well as 100% grass fed beef, since in Ireland that is all there is -none of that feedlot, grain fed nonsense!   

We like to keep it simple, and love cooking stew slow and low! Simmering on the stove top or burbling away in a Dutch oven, at 285 degrees, for hours, stirring every hour or so.

Start out with 2 or 3 pounds of FarmEats 100% grass fed stew beef (1 inch cubed chuck roast) put it into a stock pot or Dutch oven, add in a couple of diced onions and garlic, add in a cup or so beef/chicken stock, stir and let simmer a bit.   Next up, slowly pour in a can or bottle of stout or porter stir in and let simmer on the stove top, or put the Dutch oven, covered into the oven for about 1 hour, then stir it a bit, cook another hour.  In the mean time, cube up some root vegetables and potatoes, and then add them into the pot, along with fresh (or dried) spices; thyme, basil, parsley, oregano, ground pepper, and salt.  We like our Irish beef stew nice and thick- so you can add a bit more or less porter depending on how nice and thick and rich you like your stew.  Check again, and stir a bit, everything is ready when the beef is fork tender and the vegetables are al dente!     

Photo from SeriousEats.com

Photo from SeriousEats.com

FarmEats Pickup at Jersey City, New Jersey!

FarmEats Pickup at Jersey City, New Jersey!

Jersey City, New Jersey
Go to FarmEats.com
 

and buy FarmEats local 100% grass fed and finished beef, pastured pork and chickens.
 
FarmEats will coordinate
order pickup at Starbucks (right near the location of the season's Jersey City Farmers Market) 
98 Christopher Columbus Dr, Jersey City, NJ

every Thursday
from 6pm to 8pm throughout the winter!

Winter Farmers Markets

Winter Farmers Markets;

the souk farmers market

The Souk Farmers Market!

FarmEats is excited to be a vendor over at The Souk Winter Farmers Market!

Every Sunday 11am to 3pm, January 8th to April 9th!

We will bring along our; grass fed beef; osso buco, short ribs, "pulled beef" pot roast, ribeye, porterhouse, and strip steaks, pasture raised pork; chops, bacon, 4 kinds of artisanal sausage, as well as our pasture raised chicken; whole, half, and parts!

The Souk; An indoor epicurean upmarket from farm fare to fresh baked, traditional to exotic, and savory to indulgent, served in the lively communal tradition of the ancient markets curated to transport you into the throes of delight.

Come escape the winter’s cold into a rich sensual oasis perfumed with spices, rich oils and artisan cheeses mingling into the smoky air with the irresistible aromatic mixtures from cauldrons of steamy simmering soups, roasted meats and fresh baked pies prepared to eat here or to take away.

Spend your lazy Sundays meandering a shifting, diverse labyrinth of weekly changing vendors through an exotic “open” air green house market space or choose to rest in conversation near the wood-stove’s burning fires with something warm, surrounded by the finest art and craft in the Hudson Valley.

Situated just north of the New Jersey border between the historic towns of Tappan, Sparkill and Piermont nestled along the Sparkill Creek lies the OUTSIDE IN, home to “The Souk” and portal to the lower Hudson River Valley. 

249 Ferdon Ave, Piermont, NY 10968

irvington farmers market

Irvington Farmers Market

FarmEats is excited to be a vendor at the Winter Irvington Farmers Market! Saturdays and Indoors, at the Main Street School Auditorium 101 Main Street, Irvington NY 10533 

We will bring our 100% grass fed pasture raised beef; porterhouse, ribeye, sirloin, and sandwich steaks, stew beef, osso buco, "melt in your mouth" pot roast, "best burgers ever", beef broth bones, and more!

Every other Saturday, from January to April 22nd (January 14th, and 28th, February 11th, and 25th, March 11th and 25th, April 8th and 22nd) 

9:00 am to 1pm.