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.   

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

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! 

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.

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!