Who ever said you can't BBQ a grass fed beef pot roast?
The Chuck Roast comes from the shoulder of the steer. The Chuck primal is a large heavily worked part of the steer. The front legs and shoulders hold up the heavy head and front of the cow, while the animal is foraging. So the chuck, brisket and front shank bones, muscle, connective tissues and tendons are very tightly built up.
The interesting differentiating factor from the (hind) round part of the steer, is the amount of fatty tissue that accumulates in the chuck, and brisket. While the round tends to be a bit lean, the chuck and brisket have nice rich fatty connective tissues- its where the cow puts on the pounds, from eating a diet rich in natural pasture.
FarmEats (boneless) chuck roast is perfect for long, slow and low roasting, braising, and smoking. It takes time and heat to slowly break down the fat, connective tissues and convert the collagen into delicious melty goodness!
Last Saturday, we barbecued a couple of our FarmEats grass fed beef chuck roasts. Smoked them for about 6 hours at 250 degrees, wrapped at 160, probe tender at 180 degrees, resulting in a nice bark, moist, tender, and with deep rich smokey flavors.
The chuck roast is from the same cut as the pork Boston butt roast -from the pig’s shoulders. While pork butt roast is normally bone in, beef chuck is usually boneless. As with pork butt, which makes awesome BBQ pulled pork, beef chuck roast results in some fine slow and low BBQ!
FarmEats Cozy Comfort Stew!
Nothing beats a nice hot and steamy, Cozy Comfort Stew, on a last gasp of winter night!
I have my butcher Lowell, cut the sirloin tip roast, into boneless cubes of beef. The sirloin tip roast is from the hind quarters- part of the round primal of beef, behind the sirloin. The cut is also known as the "knuckle"- even though it is nowhere near a "knuckle" . I have found that the knuckle/sirloin tip roast cubed, makes nice stew meat. The cubes braised in liquid, have a soft and tender consistency, while also remaining firm.
FarmEats Cozy Comfort Stew! is easy to make, and so soul satisfying.
Start by sautéing in olive oil, a couple of chopped onions and garlic in a dutch oven, then add in a couple of pounds of FarmEats 100% grass fed stew beef, and brown. Next, slowly add in grass fed beef bone/chicken broth and/or wine, according to how soupy you like your stew. Add salt and spices-thyme, basil, etc. Can add in some (Pomi) chopped tomatoes or sauce and olive oil. Cover and let simmer for about 2 hours. While simmering, cube up root veggies- carrots/celeriac/parsnips/rutabaga/potatoes, whatever looks good, and add veggies to the stew. Let simmer for another hour or until the beef is soft and fork tender.
Make enough that you have leftovers to reheat during the week!
FarmEats Wacky Weather 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 Shepherds Pie
FarmEats Shepherd's Pie
By Marti Wolfson
1 1/2 lb. sweet potatoes cut into 1" cubes
1/2 lb. turnips or rutabaga cut into 1" cubes
2 tablespoons ghee or butter
1/2 cup oat milk or other milk of choice (cultured cream or yogurt is another good substitute)
2 tablespoons olive oil
1 large onion diced
1 1/2 cups diced green cabbage or carrots
2 cloves garlic, minced
1 tablespoon rosemary minced
2 teaspoons thyme minced
2 lbs grass fed ground meat (or lamb)
1 tablespoon flour (I used gluten free all purpose)
1 cup chicken or beef stock
1/2 cup green peas
Preheat the oven to 400 degrees.
Put the potatoes and turnips (or rutabaga) in a medium pot with 2 inches of water. Bring to a boil, cover the pot and steam for 15 minutes or until fork tender. Drain any extra water at the bottom of the pot. Add a generous pinch of salt, ghee, and milk. Mash the mixture with a potato masher until creamy and barely any chunks remain. Taste for salt.
While the potatoes are steaming make the bottom layer of the pie. Heat a large skillet on medium high heat. When the pan is hot, add the oil. Add the onions with a pinch of salt and saute until softened and translucent, about 5-7 minutes. Add the cabbage or carrots and saute another 5 minutes. Then add the garlic, rosemary, and thyme and saute for another minute. Add the meat with a generous pinch of salt. Allow the meat to gently brown, occasionally stirring and cooking through.
Sprinkle the flour over the meat mixture and stir until combined. Add the broth and peas and stir. The broth should be bubbling and thicken. Continue to stir until the broth is incorporated, reduces and thickens. Taste for seasoning.
Spread the meat out into a 9x13 oven safe dish. Add the potato mash, starting at the edges to create a seal, and continue spreading all over the top. Smooth out the top so it is nice and even. Place the dish on a flat baking pan and place on the middle rack in the oven. Bake for 25 minutes. Then broil the top until browned and blistered.
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.
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 Steak- only 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.
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.
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
and Pasture Raised Pork
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 will be over at Fable’s Winter Fest
FarmEats will be over at Fable’s Winter Fest!
We will bring along our 100% grass fed beef, pasture raised pork and chickens!
Also, we are excited to bring along; beef and pork Saucisson Sec from Larchmont Charcuterie!
FarmEats 100% Grass Fed Pulled Beef Chuck Roast!
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.
All of a sudden we are into Winter!
What happened to Fall?
I am always looking for easy, creative ways to cook our grass fed beef, and as the temperature has dipped, it is time to fire up the oven to cook rich hearty meals!
Shepherd's Pie - apparently lamb should be the meat used, or it should be called Cottage Pie, if using beef. Whatever!
FarmEats Shepherd's Pie: sauté chopped onions in olive oil, add in sliced garlic, in a (cast iron pan) with sides. Add in 1 to 2 pounds of FarmEats grass fed ground beef. Season with sea salt, paprika, chili powder, or other spices to taste and let simmer. Pre heat oven to 350 degrees. Cut potatoes and put into boiling water and let simmer until soft. Mash the potatoes, and spread them over the ground beef mix (can add into the ground beef mix- cooked chopped up carrots, peas, and other veggies as well), put into oven and bake for an hour until brown.
The great thing about these dishes, is that there are so many ways to be creative and produce a rich hearty meal -hopefully with enough for leftovers!
I am always on the hunt for quick and easy and healthy midweek meals. Managing time effectively is always a struggle, especially midweek- with school, work, fitness, social media and other competing objectives! Rather than grabbing a processed food product from the cupboard, it is easy enough to put together stir fried; FarmEats grass fed beef sandwich steaks, tomatoes, and peppers!
I usually have a couple of packages of FarmEats 100% grass fed beef sandwich steaks in the fridge. I have my butcher Lowell at the Double L Ranch, thinly slice our 100% grass fed beef; eye round roasts and sirloin tip roasts, into sandwich steaks (aka steak-ums or Philly cheese steaks).
Last Saturday, I picked up some heirloom tomatoes and shishito peppers from Letterbox Farms over at the Bronxville Farmers Market. Last gasp of summer with Letterbox's tomatoes and peppers!
Yesterday, I chopped up the tomatoes, garlic, then added them to an olive oiled hot pan, along with the peppers, and let them simmer for a bit. Meanwhile I sliced the sandwich steaks into bite sized strips and tossed them into the pan. I added in some sea salt, paprika, chili powder (can add in other favorite spices).
Then I stir fried the ingredients for a few minutes and ready to serve! Goes nicely with sautéed dinosaur kale, or other greens.
Very Nice- quick and easy and healthy!
FarmEats BBQ Grass Fed Beef Short Ribs!
I don't currently own a smoker. Believe it or not, although I have all of the raw materials needed to make awesome smoked meat, I do not own a smoker.
So, I am always experimenting with different ways to cook FarmEats grass fed meats. I am working on using my gas grill to BBQ FarmEats meats. With these hot/humid/rainy days, dont want to use the oven!
Last weekend, I wrapped a bunch of wet rubbed (salt, oil, beer/wine, paprika, chili, garlic, onions, etc) grass fed beef short ribs in aluminum foil. Put them on the hot grill, then turned off 1 burner and put the other 2 burners on low, closed the lid. Went back into the air conditioned house for an hour, came back to check again every hour for a total of about 3 hours -until the internal temperature of the ribs were about 180 to 190 degrees.
Really nice, Slow and Low, melt in your mouth, grass fed beef ribs!
Guess I could get fancy and put some wood chips in the fire, stay tuned!
Total Bull Diet!
I am always amazed by how bulls grazing on pasture and forage from the fields, for their entire vegetarian lives, get to be such massive animals.
Its the Total Bull Diet!
Graze all day on fine upstate NY grasses; ryegrass, landino clover, red clover, fescues, switchgrass, and all sorts of wild legumes.
Drink plenty of water and do what bulls do best!
And you will be strong like bull!
FarmEats 100% 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!
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!
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.
FarmEats Grass Fed Beef Bone Broth
On these cold wintery times, it's nice to warm up with a cup of grass fed bone broth!
The other day, it was chillier than I thought, so I heated up a pot of bone broth and added in salt and turmeric to make a nice hot and steamy cup of grass fed beef turmeric bone broth!
We usually keep it simple, and simmer our bones for a couple of days in a large stock pot (turning the flame off over night). We know the broth is ready when the cartilage and connective tissues, meat and fats all come apart from the bone. Then we pour the broth through a strainer removing any unwanted bone or fats, into a metal container. We then pour the broth into glass Ball jars, seal them up and put them into the fridge!
After the broth cools down the leached out collagen becomes a solid gelatin in the jar. The collagens contain essential amino acids which are crucial for our health!
When we want a cup of broth or soup, we spoon out the broth into a pot and simmer it until hot. You can add in salt, spices- garlic, turmeric, ginger, fresh herbs, veggies, etc for savory flavorings.
Makes you feel invincible!
FarmEats Grass Fed Beef Seared 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!