Grass-fed beef

Hereford Steer

Image via Wikipedia

 

Dear Andrew, Addison and Friends;

Well its been a week since my last post, but I have a good excuse my son Addison was visiting from Montreal and we were so busy I didn’t have a chance to write.  But I am always thinking of my two blog sites, this one and Loveyourworkout. wordpress.com While my son was here I prepared as many of his favorite meals as I could. Some of them are, Shrimp Creole, (the last recipe I shared), homemade bread, homemade cinnamon rolls, meatloaf, mashed goat cheese potatoes, lots of grilled vegetables a variety of salads and homemade tomato soup. If you read my posts you know my husband and I try to eat only in season, (organic when possible )fresh produce. I am always searching for a healthy version all types of food. Last week I discovered a local farmer, who sells only grass-fed beef, pork, lamb, chicken and goat.  A growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements. Instead they opt to keep their animals at home grazing on the local grasses and native diets with no hormones or growth-promoting additives. The animals grow at a more natural pace, with less stress so they are healthier and don’t need antibiotics. I was so excited to find this connection so I called him up and we met and I bought a little bit of everything including farm-fresh eggs.(Believe me there is a big difference in fresh farm eggs, that will be another blog later).  For dinner that night  we opened up a Cakebread Cellars Cabernet, took the rib eyes out of the refrigerator one hour prior to grilling and massaged extra virgin olive oil, (evoo), freshly ground pepper and sea salt in each steak.  Jonathan prepared a wonderful tomato and onion salad with a aged balsamic vinegar and evoo and I made a mushroom risotto. Jonathan grilled the steaks on high heat to about medium rare. I couldn’t wait for my first bite of this grass-fed beef.  I carefully sliced my first bite and wow, it had a flavor I was unprepared for.  I can honestly say I wasn’t sure if I liked it at first. Matter of fact, I’m still not sure.  Grass-fed beef tastes gamier than most beef you buy from a butcher or market. It was lean, moist and I could taste that this beef was raised on grass, you can taste the flavor of the grass.  But wait this is meat is  supposed to taste like!  We have been raised on meat that is not raised naturally, and so it has less of an organic or earthy flavoring. So my brain is convinced that this type of farm raised cattle is better for me, now  I have to convince my taste buds.

How to prepare Your Steak like a Grill Master

If you buy the best quality of beef, there is not much you have to do except for a little TLC.

Remove your steak from the refrigerator one hour prior to grilling time. This will the beef to cook more evenly throughout the grilling process.

Massage olive oil, freshly ground pepper and freshly ground salt onto all sides of the beef. 

Prepare your grill to high heat and depending on the thickness, cut and personal preference of how well you like your steak cooked, that’s all there is!     

Enjoy and tomorrow I will tell you how to shop for the best quality of meats.

Love from Home

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