Latest Study Show's- Red Meat is Safe to Eat!

Latest Study Show's- Red Meat is Safe to Eat!

Being that humans are omnivores, and have evolved over a few hundred thousand years eating plants, nuts, legumes, and meat- why wouldn't eating meat be safe to eat?

Humans have been eating highly processed foods for about 70 years or so and have developed a whole host of food related health problems (obesity, diabetes, cancer, heart problems, etc) might eating highly processed foods be related to these health issues?

The American College of Physicians; Annals of Internal Medicine
1) Among adults, what is the effect of diets and dietary patterns lower in red or processed meat versus diets higher in red or processed meat intake on the risk for outcomes important to community members?

2) What are their health-related values and preferences for red and processed meat consumption?

The panel considered all-cause mortality, major cardiometabolic outcomes (cardiovascular mortality, stroke, myocardial infarction, and diabetes), cancer incidence and mortality (gastrointestinal, prostate, and gynecologic cancer), quality of life, and willingness to change unprocessed red or processed meat consumption as “critically important” for developing recommendations. “Important” outcomes included surrogate outcomes (weight, body mass index, blood lipids, blood pressure, hemoglobin, anemia) and reasons for eating unprocessed red meat and processed meat.

A potential solution to the limitations of contemporary nutrition guidelines is for an independent group with clinical and nutritional content expertise and skilled in the methodology of systematic reviews and practice guidelines, methods that include careful management of conflicts of interest, to produce trustworthy recommendations based on the values and preferences of guideline users. We developed the Nutritional Recommendations (NutriRECS) international consortium to produce rigorous evidence-based nutritional recommendations adhering to trustworthiness standards.

To support our recommendations, we performed 4 parallel systematic reviews that focused both on randomized trials and observational studies addressing the possible impact of unprocessed red meat and processed meat consumption on cardiometabolic and cancer outcomes, and a fifth systematic review addressing people's health-related values and preferences related to meat consumption. On the basis of these reviews, we developed recommendations for unprocessed red meat and processed meat consumption specific to health outcomes.

The panel suggests that adults continue current unprocessed red meat consumption (weak recommendation, low-certainty evidence). Similarly, the panel suggests adults continue current processed meat consumption (weak recommendation, low-certainty evidence).

I am always amazed that there are so many different opinions of human nutritional requirements. The main reason for different outcomes of advice on what food we should eat, is that studies on humans are observational (people are surveyed on what they eat and what their health issues are) as it is unethical to feed one group of healthy folks a certain diet vs another healthy group and examine their health after a long period of time.

So the resultant outcomes of observational studies wind up being causation vs correlation- "ah I knew that eating red meat was bad (forget about all of those highly processed foods that I eat) thats why I have health problems!".

Then those misleading studies are heavily promoted to sell more breakfast cereals, baked goods, plant based fake meat and dairy products, and other highly processed shelf stable supermarket goods.

Well at any rate FarmEats will be at local farmers markets and online offering our 100% grass fed beef and pasture raised chicken and pork!

FarmEats 100% Grass Fed Beef

FarmEats Quick and Easy Summertime Meal!

FarmEats Sautéed Grass Fed

Beef Sandwich Steaks

and Farmers Market Greens!

FarmEats Grass Fed Beef Sandwich Steaks

Most people just don't have the time to cook, especially during the week. When looking for a quick and easy (healthy and nutritious) meal, I always recommend our grass fed beef sandwich steaks sautéed with veggies! Only takes about 10 minutes total to cook.

FarmEats grass fed beef sandwich steaks are thin slices- cut from the eye round and top round roasts. The roasts are nice and lean which makes it easy to sauté them quickly.

I generally cut them again into about 1 inch strips (can be partially frozen) while heating up an oiled pan on the stove top.
Next, put in diced onions/scallions/scapes/garlic/peppers, etc. (can also roast spices such as paprika, cumin, chilis, curry, etc.) in the pan and simmer. Add sea salt to taste.
Add in the sandwich steaks and sauté on high heat. Since they are so thin they cook fast-about a minute or so.
Then, add in some chopped spinach, Swiss chard, baby greens, etc., cook until wilted.

Can serve with rice or quinoa, or on thick crusty bread with melted cheese!


FarmEats; BBQ Grass Fed Beef Pot Roast!

FarmEats; BBQ Grass Fed Beef Pot Roast!

FarmEats BBQ Grass Fed Beef Pot Roast

Who ever said you can't BBQ a grass fed beef pot roast?

The other day, I fired up my Big Green Egg smoker and put 2 FarmEats grass fed beef pot roasts on the rack (dry rubbed salt and peppa -left overnight).

After the BGE hit 250 degrees, I adjusted the vents and let the smoke and warm air do the work for about 6 hours.  By then, the roast's internal temperature reached about 175, so I wrapped the roasts in aluminum foil, and poured in beef stock.  After another hour or so, the internal temperature hit 190s, so I pulled the roasts.  

I brought the pot roasts into the house, and cut them thin against the grain. 
They turned out so nice and soft, very tender- smoked beefy goodness! 

The left overs were even better!

FarmEats Wacky Weather Chili!

FarmEats Wacky Weather Chili!

FarmEats Grass Fed Beef Chili

FarmEats Wacky Weather Chili!

One day we get a Polar Vortex, next it feels like Spring! 
These sort of Wacky Weather days, call out for a nice rich and nourishing bowl of FarmEats Grass Fed Beef Chili! 
What I love about chili is that it is relatively easy to make, can use all sorts of different ingredients, and cooks slow and low to meld those different ingredients into a cohesive chili!  

The other day we got out our 9 quart Cuisinart Dutch Oven and sautéed 2 chopped onions and garlic in olive oil.  I added in dried spices; Mexican chili powder and smoked Spanish paprika and mixed them into the sautéed onions with some beef stock to bring out the flavors.  

The biggest issue with making chili at this time of year, is that we don't have any fresh- decent tomatoes (yeah next year I will jar up those summertime farmers market tomatoes).  I have tried all sorts of different tomato options -mealy gassed supermarket, vine ripened ones, jared tomato sauce, paste, San Marzano canned, etc., and have found that Pomi chopped tomatoes are the real deal.  It is a box of pure chopped tomatoes that taste as close as possible to summer.

I pour in 2 boxes of Pomi into the mix, and simmer.  You can add in a touch of beer/wine and sea salt.  Next, I mix in 2 pounds of FarmEats 100% grass fed ground beef, and continue to simmer.  While simmering, chop up some root veggies; carrots, turnips, rutabaga, (whatever root veggies that will add an interesting flavor balance to the chili) and add to the mix.  Let simmer for a couple of hours (slow and low) stirring occasionally to prevent it from burning.  Taste the chili, add in more chili powder or grind up dried soaked chilis- if need more flavor. Add in a couple of (canned) kidney beans, then chopped potatoes and simmer for another 45 minutes or until potatoes are soft. 

Garnish with fresh herbs, serve with sliced avocado, grated cheese, chips, french fries, on top of a burger or sausage, in a frittata- so many options!

FarmEats Grass Fed Beef Chili

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


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). 


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. 

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

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!