FarmEats Humanely Raised Pastured Pork is Here!

Humanely Raised Pork is Here at FarmEats!

FarmEats pasture rasied pigs

Last week we picked up humanely raised pork at our butcher the Double L Ranch.  The 2 pigs lived their entire lives at the Sweet Tree Farm in Carlisle, NY
Our farmer Frank Johnson's crossbred Yorkshire, Landrace, and Hampshire pigs are prized for their durability and good foraging ability!

FarmEats is now offering; Pork Chops (Loin and Center Cut Chops, Rib Chops) Boston Shoulder Butt Roasts, Pork Tenderloin, Pork Belly, and Chorizo and Sweet Italian Pork Sausage!!

All available for delivery at FarmEats.com
and/or email at Info@FarmEats.com to pick up at Hastings and Chappaqua Farmers Markets.

Humanely Raised Pork at FarmEats!

We have been cooking our pork cuts over the past few days!

We sautéed the 1 1/2 inch thick pork chops over the weekend, very nice and juicy with overall pork flavors in every bite. 

Also, we made pulled pork from the Boston Butt roast (actually cut from the shoulder) so soft and succulent!  Would be nice on the smoker. 

Fried up the sweet Italian sausage with breakfast, slight hint of sweetness and the fennel shines through.  The Chorizo pork sausage has a smoky hint with a lingering heat sensation in the background, went very well with pasta!

Next up, we are going to sauté the fresh pork belly this week in a stir fry. Might even attempt to make some home made Pancetta!

FarmEats Gift Certificates!

GIVE THE PERFECT GIFT;  

A FARMEATS GIFT CERTIFICATE!

FarmEats gift Certificate

The perfect choice for that special someone, your; wife, husband, kids, dad, mom, brother, sister, friend, coworker, boss, nanny, teacher, coach, or yourself!  

Good towards any available FarmEats' grass fed, pasture raised beef, up to the value of the gift certificate.

Easy to redeem;  

email Drew George at info@FarmEats.com and advise which FarmEats grass fed, pasture raised; steaks, ground beef, roasts, stew beef, bones or any available item that you would like- up to the gift certificate value, at www.farmeats.com/shop/  

FarmEats in Westchester Magazine December 2015 Issue!

Grass-Fed, Local Beef Delivered To Your Doorstep

Eat healthier meat without stepping off your front porch.

BY LUCY BAKER

A steak is a steak, right? Well, not exactly. There are many benefits to buying local grass-fed beef. For one thing, you can be sure the cows are treated humanely. Another thing is that grass-fed meat has a bolder flavor without being overly fatty. 

A top local meat purveyor is Drew George who, in 2014, started FarmEats, a company that delivers New York pasture-raised beef to your door.

The FarmEats cows come from Sweet Tree Farm in Schoharie County (just west of Albany County), where they are raised without confinement and humanely slaughtered. The beef is dry-aged for two weeks and then flash-frozen. Of course, there are choice cuts, like porterhouse steaks ($25 per pound), filet mignon ($29 per pound), and brisket ($11 per pound). But this is a nose-to-tail operation, so beef hearts ($5 per pound), liver ($5 per pound), and bones ($5 per pound)—which are perfect for slow-simmering stock—are also available.

FarmEats delivers all over Westchester County; orders placed online typically arrive within two business days. “I want to educate people about how to cook grass-fed beef,” says George. To that end, he includes a wealth of cooking information on his website, plus recipes for everything from grass-fed beef fajitas, and beef stew with smoked paprika, to the perfect grass-fed burger. 

Source: http://www.westchestermagazine.com/Westche...

Grillmaster Tips And Tricks From The Great American BBQ Co.

It’s more than halfway through summer, time to brush up on your barbecue game.

BY LIZ GIEGERICH

www.westchestermagazine.com/Blogs/Eat-Drink-Post/August-2015/Grillmaster-Tips-The-Great-American-BBQ/

grill

To the self-proclaimed backyard grill master: We know, we know—you know what you’re doing. But, you might want to keep reading to touch up on your game or learn some healthy grilling techniques. On the other hand, if you’ve been too scared to touch the grill all summer, letting others man the meat, this advice is just what you need for some added confidence. Here are some tips and techniques from a true master, Joe Sasso, Executive Chef of The Great American BBQ Co., the pop-up barbecue joint that operates at Sam’s of Gedney Way in White Plains every summer.

1. Move It Around
If you are using a gas grill, do not turn all the burners on high. From left to right, you should keep the left burner on low or off, the middle burner on medium, and the right burner on high. You start grilling on the right side and move the food over to medium, and then to low or no heat.

2. Don’t Forget the Flavor, Before and After
Remember to season your grill with oil before placing food on the grill in order to reduce sticking. A lot of people season meats liberally before cooking them to get that delicious caramelized flavor, but are too eager to dig in to take the time to season on the way off the grill. Take a minute to sprinkle some sea salt, fresh cracked black pepper, and herbs to give it an extra fresh kick right before serving.

3.  Let it Rest!
The most important tip we got from Sasso is to let meat rest for five minutes before eating or slicing.

4. Avoid Cooking Chemicals Into Your Barbcue
The lighter fluid you use to fire up a coal-burning grill can cause you to burn lighter fluid into your meal. Sasso’s method for avoiding this is called “The Chimney Starter.”

He explains his method: “You load up the space on the bottom of the grill with a piece of newspaper or two, pile coals in from the top, then light the newspaper. The fire and heat from the newspaper ignites the bottom coals, and then the fire builds up. When the top coals are covered with gray ash, you're ready to go.

If you find yourself without a chimney starter, you can apply a similar method without the added equipment. Simply bunch up a couple pieces of newspaper and place them in the middle of the charcoal grate. Then build the coals up around the paper in a pyramid fashion, light the newspaper, and let it go. This will take longer to fully light than with a chimney, but the fire should still be ready in less time than it would take to burn off all traces of lighter fluid.”

Tips for Healthy Grilling

1. Remember that one serving of meat is only about three to four ounces and be sure to pair it with grilled vegetables. The healthiest options for meat are grass-fed beef, heritage breed pork, organic poultry, and wild seafood (rather than farmed).

2. Some veggie ideas: grilled artichoke halves served with roasted garlic and lemon aioli; grilled corn bites tossed with cilantro, lime, red chili flakes, olive oil, and queso fresco cheese; grilled whole leeks and sweet potatoes with salsa verde; grilled asparagus with chimichurri sauce; grilled Portobello mushrooms with barbecued onions; grilled jalapeños, scallions, and tomatoes for a flavorful salsa.

3. Dense root vegetables like potatoes, carrots, yams, beets, and rutabagas should be thinly sliced, tossed in oil and fresh herbs, and grilled with the cover closed. Serve them with your favorite dipping sauce, which you can make by puréeing any favorite delicate veggies like asparagus, scallions, red peppers, and tomatoes.

4. For dessert, try char-grilling fruit like pineapple slices, peaches, mangoes, watermelon, apples, oranges, plums, or ripe pears. Toast lightly buttered slices of angel food cake on the grill and serve with fresh berry “salsa.”