Back In The Day!
This week our team assembled on Wednesday & Thursday to cut and pack our beef that had been dry aging at a cool 37 degrees since July 5th.
Tom, a new Madison customer, email Thursday to say they were really enjoying the beef. They had a chuck roast and his kids went crazy for it because it has a lot of flavor. And, the meat has a dry-aged quality that further sets it apart from grocery store beef. Thanks Tom!
So, as we were working cutting and packing beef this week - specifically T-bone steaks - I could not help but reflect when I was a young teenager and mom would cook steaks. Dad's favorite was T-bone so that is what we had (yes, it was a rare event...not frequent we ate steak growing up).
Mom would add salt, pepper, and butter. Cover the pan in tin foil, gently lay the steaks on the foil and put into the oven where they cooked on "broil" until medium done.
Since steak was a rare treat in our household we typically shared them. That means you filled up on other choices and cut small pieces of steak so as to enjoy every bite.
Another thing I remember is how my dad always used his bread to sop up the drippings in the pan. Nothing was wasted!
Yes, this was well before land grant colleges taught farmers to use harmful chemicals like glyphosate and genetically modified seed for corn & soybeans that were used for animal feed and eventually human consumption.
While we continued to work my memory changed directions. I could not help but ponder "What would dad think about all of this"?
As you know our plant is built inside a metal Quonset building. Before it was built there was a large tomato greenhouse in this spot. Then one winter in the late 1980's a heavy snowstorm destroyed the greenhouse. The summer of 1992 dad purchased the steel to build the Quonset to store hay for his cows.
While a Quonset is a very strong structure with many great uses - storing hay is not one of them. About 10 years later he abandoned that plan and built a "hay barn" beside the Quonset and stored everything else inside the Quonset.
Before we finished packing the T-bones I took a few pictures to show our customers. This steak includes the New Your Strip & typically a small filet. We cut them 1.25 inch thick and leave much of the fat because grass finished beef fat is very good for you.
And here is a picture of out Porterhouse Steak. This steak comes from the "BIG" end of the filet and typically there are only two per half cow (4-total). We slice them 1.5 inch thick and again leave most of the fat because it is very good for you. Notice the heavy marbling. Think of this steak as His & Hers. He gets the NYS and She gets the filet.
I sure miss my dad!
We are Hiring! Monday through Friday with an occasional Saturday. Person should like the outdoors and working with animals as well as maintenance skills. There are certain chores that are done every day which equal 40-50% of the day. The balance varies greatly. The goal is to support and improve the farm to meet the needs of a growing customer base. Please contact Ben at sales@naturesgourmetfarm.com
Maybe you have been looking for premium ALL NATURAL GOODNESS of beef, pork, chicken, and eggs raised on pasture as God intended - with emphasis on Regenerative Principles and NOT conventionally raised animals (with growth hormones, drugs, chemicals, and antibiotics) - and where animals are treated humanely - then you have come to the right farm. Our delivery schedule and product availability is listed below along with order buttons that will take you to our website where you can browse over 90 product choices and place your order from the convenience of your home. It's that simple!
** Product Availability Update **
Chicken -Fully Stocked. Next harvest date is July 27th with restock the following day
Eggs - Eggs are still tight but better. Thanks for your patience and remember to check our website each Wednesday just before YOUR delivery.
Beef - Restocked FRIDAY July 22nd.
Pork - Fully Stocked except bacon. Pending a harvest date with processor
Lamb - Next harvest date is later this fall.
