Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

Newsletter 2016 1224

written by

Ben Simmons

posted on

December 24, 2016

RECIPE – Round Steak: Recently a customer asked me how I recommend cooking round steak. Then, out of the blue, Stephen sent me his recipe.

Make a roux with extra virgin olive oil, flour and some organic beef broth. Also known as brown gravy. Cook in a black iron skillet.

Then put round steak seasoned with salt, pepper and garlic in skillet and cover steak with 4 sliced onions, put lid on and cook for 2 hours on low heat.

It melted in our mouth and the flavor was like when I was a kid at home.

Real simple, hardest part is to make a roux. Little practice and you get it.

Stephen G.

Customer Comments:

1)   As you know, we bought a half pig back in September from you. It has been very good. My wife monitors my cholesterol very close – even after eating all the bacon and sausage my cholesterol has actually improved! SG

2)   Hello! We purchased a side of cow from you a bit back…I work for a small coop…I am impressed nearly daily with the quality of your product. SM

I receive Newsletters from Pharo Cattle Company, a seedstock producer of grass-based (solar) bulls. Kit recently asked readers to share their experience with needs vs. wants regarding grass-fed beef. One reply is worth sharing.

“The first article in your last PCC Update is absolutely true – but allow me make a suggestion.  People do want beef but there is one reason they need beef and that is for good health.   Beef that is grass-fed and non-chemical provides healthy fats.  When we eat healthy fats, our bodies create ketones in the digestion process.  Ketones kill cancer cells.  Sugar and grains (that turn to sugar) feed cancer cells.  If we eat healthy fats and no sugars, we will be much less likely to get cancer – and much more likely to cure cancer.

Last February, I was diagnosed with prostate cancer with a tumors at L4 stage in the spinal column and lymph nodes.  I stopped eating all sugar and grains and increased my consumption of our grass-fed beef, pastured poultry and pastured eggs.  I also started three oxygen supplements (cancer cannot survive in the presence of oxygen) and in August I was cancer free.  The tumor was gone, the spine was clear, the lymph nodes were clean and the prostate was normal once again.

You are correct that beef is a want for the most part – but it is a health need if grown and promoted properly.  Beans and chicken will never fill this void.  If beef is grazed in a MiG way, we can restore carbon to the soil and produce more oxygen into the atmosphere.  What's not to like about beef?”

 Bob Bard – Texas

Is Sugar Addiction Real? Based on an article in the Fall 2016 Weston A. Price journal by Tiffany Wright, PhD, the Skinny Coach – “of the six hundred thousand products in the grocery store, 80% have added sugar, and 60 percent of the American diet is made up of processed food, the amount of sugar the average American is consuming is phenomenal.

Americans consumed a mere four pounds of sugar per year in the 1700’s; today Americans consume one hundred sixty-eight pounds (168) of sugar yearly.”

Industrial grown meats & vegetables are bland tasting thus companies add chemical flavorings, sugar, and or salt so they will “taste good” to consumers.

Quote Worth Re-Quoting –

“The time is always right to do what is right.”   ~ Martin Luther King Jr.

More from the blog

Farm Visitors

Since we started selling via our online store in 2016, the number of visitors to our farm increased. Then, building the on-farm USDA poultry plant in 2019 spurred a lot of interest from folks who were interested in raising pastured poultry and were looking for a way around the MS Department of Ag regulation limiting the number of chickens per farm to only 1,000 per year. Most of the folks visiting were potential customers looking for naturally raised meats to feed their families.

Farmer Musings!

Beth & I hope you enjoyed your Thanksgiving - and turkey if you purchased one our our pastured turkeys. For our family the turkey did not disappoint. I spatchcocked (removed the backbone) so the turkey would lay flat. Beth then brined it for a day before smoking. It turned out tasty and juicy. Before our Thanksgiving meal each of us shared something we were thankful for. Beth's sister Debra shared the following:

A Day Processing Ground Beef!

Overall rain this week on our farm was about ONE inch! Not a lot in the big scheme of things, but very appreciated. It was enough to make a difference for our winter grass as you can see from this picture. In some areas of other pastures it appears that the seedlings died after germinating back in October. An observation that the heavy dews was not enough to keep them alive.