Tuesday, April 21, 2009

Grass Fed Beef: Finally the steers are ready!

Finally, after a long wet spring, our grass fed steers are ready for the butcher. Our first steer of the season went to the butcher this morning and will be ready for us to pick up in 15 days. We also took in 4 lambs so all cuts will be available for grass fed lamb also.

Some new cuts for The Farm Shop will be the Flat Iron, flank, skirt, shanks, Eye of round roasts, kabobs and NY strip steak. All the grass fed meats will be in the store the second week of May and we will also be at Franklin Farmer's Market May 9th.  As a reminder, all of our meat is grass fed and humanely raised.  You can buy grass fed beef and grass fed lamb from us with confidence.  Enjoy the marvelous taste of fresh, locally raised grass fed beef and support sustainable farming in your community!  Eat local!

Just to get your appetites whetted, here is the first recipe I will make once the grass fed beef is in.  Organic cooking with grass fed beef is a little different than cooking with conventional meats, so keep a close eye on the dish as you go until you get used to how lean it is.

Organic Cooking: Grass Fed Beef
ARRACHERA CON AJO Y LIMON A LA PARRILLA (Grilled Garlic-Marinated Skirt Steak with Lime )

This meal can be prepared in 45 minutes or less, but requires additional unattended time.

3 pounds grass fed skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
Accompaniments: Guacamole, salsa, sour cream

If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
Prepare grill.
Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
Serve steak with accompaniments.
24 tacos - Ole!