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!

A Butcher Explains Why So Many Burgers Taste the Same

A Butcher Explains Why So Many Burgers Taste the Same


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.


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 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!

Seasonal Chef: Making a Quick and Easy Dinner

Seasonal Chef: Making a Quick and Easy Dinner.

By Maria Reina, The Seasonal Chef, Lohud Food Blog, August 5, 2015

Seasonal Chef, Farmers Market ingredients 

Seasonal Chef, Farmers Market ingredients 

Article by Maria Reina, Bella Cucina Maria, Seasonal Chef:  A writer and chef specializing in cocktail parties, intimate dinners and recreational cooking classes.

Whether I am speaking to people in a cooking class, demo at a farmers market, or just in conversation at home, I am invariably asked what I make for a regular dinner. In a typical seven-day week I am cooking at least five, maybe six days. That could be anything from my personal chef work, a cooking class or recipe testing. When the evening rolls around for us I am looking for a quick and easy dinner. Sometimes not having a plan can yield a very tasty  meal. Sunday night always seems to be that opportunity for me. This past weekend I did the challenge I give to participants in my cooking classes: Put down the cookbook, open the ‘fridge and pull out what you have to make a meal. You just need to trust yourself and throw a little caution to the wind to make a quick and easy dinner.

seasonal chef

My goal was do make this dinner in less than an hour and in no more than two cooking vessels. I was successful on both counts. I don’t have a recipe per se for this experiment, only a few notes I quickly jotted down while cooking. My start time, when I took the picture at the top of this post, was 7:20 pm. The first thing was to get the potatoes started. I had about 1 1/2 lbs of small Adirondeck Red from MX Morningstar Farm. In a heavy bottom pot I added the whole potatoes to 6 cups of cold water and 1/2 cup of kosher salt. It sounds like a lot of salt, and I generally don’t use that much, but I was experimenting. The potatoes turned out to be really delicious. In addition to the the great flavor, the color was amazing.

seasonal chef

While the potatoes were coming up to a boil, then simmering, I started the sauté. First In the pan was a bunch of spring raab from Gaia’s Breath Farm. I used a non-stick pan, which ended up being pretty smart in the end. I sautéed the raab in olive oil with two sliced garlic cloves and an pinch of salt and red chili flakes. After sautéing for about 3-5 minutes I added a 1/4 cup of water and let it steam for another 3-5 minutes. Then removed to a platter.

FarmEats grass fed beef

FarmEats grass fed beef

While the raab cooked I made the meatballs. I had 3/4 pound ground beef from the vendor Farm Eats. After my demo on Sunday at the the Irvington Farmers Market, I got to talking with him and decided to give his ground meat a try. I was pleasantly surprised, the meatballs were phenomenal.

To the meat I added 1 beaten egg, 1/4 cup grated parmigianno reggiano, 1/4 cup chopped parsley and a teaspoon each of kosher salt and ground black pepper. Adding a little more oil to the pan I cooked the meatballs for about 5 minutes, shaking occasionally to brown them on all sides.

FarmEats grass fed beef

FarmEats grass fed beef

While the meatballs cooked I chopped the spring onion and fairy tale eggplant, from MX Morningstar Farm, ending up with 1/2 cup of onion and 1 cup of eggplant. You can add whatever vegetables you have it at point. Mushrooms and/or peppers would work well too. I added them right into the pan while the meatballs cooked. This step ended with about 12 minutes cook time on the meatballs and 6 minutes on the vegetables. (So say my notes!)

seasonal chef


While that was going on I sliced 1 pint of Juliet tomatoes, also from MX Morningstar. I didn’t want to to overcook the meatballs, so they were removed and temporarily set on the raab platter. I really wanted to keep the integrity of the tomatoes and only cooked then for about 5 minutes, cut side down. The pan was a little sticky and dry, so I added 1/2 cup of hot water to deglaze it. That worked like a dream, and thickened everything up.  I added the meatballs back to the pan, tossed them with my “sauce” and turned off the heat.

At some point during the middle of all that sautéing the potatoes finished cooking. Being small the cook time was fast, maybe 10-15 minutes after the initial boil. I drained and set them aside. I was just about ready to start plating all this fabulousness, and decided to just clean up my counter top and cutting board. The pan was still warm and so were the potatoes, giving me a few minutes to spare.

Seasonal chef making a quick and easy dinner

Seasonal chef making a quick and easy dinner

Just as I finished quartering the potatoes, ready to load up the platter, I glanced at my stove clock. Amazingly it registered 8:10 pm. Frankly I was a little surprised myself! A forty minute dinner, with a little cleanup in between?

Seasonal chef Making a quick and easy dinner

Seasonal chef Making a quick and easy dinner

By 8:20 we were sitting down at the table. While this might not be the most glamorous picture I’ve ever done, the flavors were all there and made for a perfect end to the weekend. Every single ingredient, even the bread on the plate from Wave Hill Breads, came from the farmers market. The end result was four portions, or two dinners for me and my husband, under $30 and under an hour to prepare.


Pick up FarmEats Grass Fed Beef at the Bronxville Farmers Market!

Order FarmEats Grass Fed Beef at  and pick up your order at the

Bronxville Farmers Market!

Every Saturday May 9th thru November 21st, 8:30am to 1pm

Stone Place, Bronxville, NY

Come by and shop at the 38 vendors offering a wide range of products: fresh produce & herbs; fruits; pasture raised & grass fed livestock including beef, poultry and eggs; fish from Montauk; honey, maple syrup; jams; pickles; cheeses; breads & baked goods; quiche, dips, soups; lavender plants & products; local wines; locally brewed beer & ale; olive oil, cold pressed veggie juices; healthy dog treats; field-cut wild flowers & bedding plants; cooking sauces & rubs; Greek yogurt; handmade soaps & lotions; handspun local wools for knitting; Indian chutney; ice cream pops, sandwiches and in pints; brownies in a zillion ways; gourmet pies; exotic spices & chocolate; pastas and charcuterie; cold brew coffee and tea; gluten-free snacks...some dehydrated, raw or baked; specialty chili; wide variety of gluten-free baked goods and some vegan.

FarmEats Mid April Newsletter!

New from FarmEats; Local NY State, Grass Fed, Pasture Raised, 
Filet Mignon!

The "Dainty Filet" our grass fed, pasture raised soft and tender filet, melts in your mouth!  
Filet Mignon needs to be cooked rare or medium rare to a succulent goodness.
Perfect for a spring BBQ!

Grass Fed Filet Mignon
$25 per pound.  While supplies last! 

FarmEats Grass Fed,Thick Cut Porterhouse Steaks!

Grass fed, Pasture Raised 
1 1/4 inch thick cut Porterhouse Steak!
The best of both worlds, with the tender Filet Mignon on one side of the bone and the NY Strip Steak on the other. 
BBQ ready!
We have a limited supply of

FarmEats thick cut porterhouse at $18.00 per pound.

FarmEats is Excited to be Selling Grass Fed Beef at the Bronxville Farmers Market!

The Bronxville Farmers Market

opens Saturday May 9th

from 8:30 am to 1pm.
Stone Place and Paxton in Bronxville.
If you are in the area, stop on by and visit FarmEats at the Bronxville Farmers Market!

FarmEats is Offering Free Delivery of all FarmEats Grass Fed Beef orders throughout the month of April!!

After ordering from FarmEats, put the word "friends" in the coupon code at check out, and the $8 delivery charge will be negated!  
Free delivery applies only to Westchester County.

free delivery

BBQ Grass Fed T-Bone Steak!

The snow has finally melted enough to fire up the grill!


This weekend, we took out a couple of FarmEats Grass Fed T-Bone steaks, to defrost.  We sprinkled some Marisol hand harvested sea salt on the steaks, while they warmed up to room temperature.  Then we fired up the grill, and let it heat up for about 10 minutes.  After the grill warmed up, we carried the steaks out to the grill, and placed the steaks on the grill.  

We grilled the steaks for about 2 minutes per side, with the grill lid open.  Then we shut off all of the burners and closed the lid, and let the steaks roast for 4 minutes further.  Then we removed the steaks from the grill, brought them inside, and let them rest under a cover for about 10 minutes.  

Perfect medium rare doneness!

Ready to slice!  We sliced the steaks against the grain- parallel to the bone, into strips and then we were ready to plate and serve!  We served the steaks with some baked potatoes that we had put into the 400 degree oven an hour before, which became nice and soft.

Grass Fed Eye Round Roast Beef

Another snowy, wintery day, perfect for Grass Fed Eye Round Roast Beef!


Last weekend, we took out a 2.22 lb. Grass Fed Eye Round Beef out of the freezer, and left it on the counter to defrost.  

We opened a bottle of Quinta's Lemon and Herb Baste and spooned 3 tablespoons into a ziplock bag, added about a quart of chicken stock and mixed the baste and stock together.   

Then, we took the defrosted Grass Fed Eye Round Beef out of the package, put it into the ziplock bag, closed it up, and let it marinate for a few hours in the refrigerator.

Next, we took the bag out of the refrigerator, and left it on the counter for an hour.  In the mean time, we preheated the oven to 250 degrees, and took out some cauliflower and cut it into pieces, to pan sauté in olive oil later.

We then olive oiled a heavy bottomed roasting pan, and heated the pan on the stove top. Once the pan was hot, we seared the roast on all sides, turning the beef over with a pair of tongs, until all of the sides were nice and brown.

We carefully removed the roast, and set a wire rack in the center of the roasting pan and placed the roast fat side up on the rack. Then we poured the marinade over the beef. 

Then we transferred the roasting pan to the oven and cooked uncovered.  After 45 minutes, we checked the beef with an instant-read thermometer, and the internal temperature was 125 degrees- for a nice and juicy rare. 

We removed the roast from the oven and tented it with foil, to allow the juices to redistribute themselves evenly. While resting, we sautéed the cauliflower in olive oil and garlic, along with some blanched kale.  We poured some grass fed beef stock into the bottom of the roasting pan and heated it on the stovetop, turning the beef drippings and marinade into a nice zesty, meaty gravy!

We were ready to carve the roast into thin slices, against the grain, and serve!


Quinta's Grass Fed Beef, Chicken, Pork Sauces, and Marinades!!!

We are excited to offer Quinta's all natural marinades and hot sauces!

A perfect accompaniment to FarmEats grass fed, pasture raised beef!

100% all natural ingredients, Gluten free, No MSG, Fat Free, No preservatives.

Unlike most sauces- NO potassium sorbate,  NO sodium bisulfite, and NO xanthan gum or other chemicals.  

Choose from Quinta's Marinades; BBQ, Lemon and Herb Paste, and Chicken Marinade.

And choose from Quinta's Sauces; Piri Piri Hot Sauce, Lemon Pepper Sauce, and Garlic Pepper Sauce.


Quinta's company name is Marovina. They are based in Portugal, close to Lisbon, and 15 people work there, up to 40 when necessary. They produce a wide range of hot sauces and cooking sauces - either their own brand Quinta d’Avó (the grandmother farm) or under private labels.

Making healthy products for the 'good life' captures the essence of who we are. Everything we do flows from our vision. We just don't happen to be a company that sells condiments. Our vision is based on meeting consumers' needs and making food that is easier, healthier and adds enjoyment and taste to life.

quintas grass fed beef sauces