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July 2021 Newsletter

written by

christina donaldson

posted on

July 2, 2021

Grass Fed Girls

We're well into Summer and that means our cows are enjoying a mix of lush grasses.


We feed our cows only grass and hay, never grains, because we believe that herbivores are meant to eat grass! 


The Cows are some of our favorite animals here on the farm - we enjoy their calm, steady presence. Some are shy and some are quite friendly, but they're all excited to see us when it's time to move to new pasture! 

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Moving the Herd 

We take full advantage of the healthy, vigorous pasture during warm weather and move our herd often to fresh ground. 


The cows look forward to their regular moves, and stroll over to the next section of untouched grass with only a few calls from Jordan. 

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What Makes our Beef Operation Regenerative?

We believe that grass is the best natural diet for ruminating (grazing) animals. And healthy animals produce healthy meat!


By rotating our cows constantly through fresh pasture, we also 

naturally fertilize the soil on our farm and improve our pasture land.


We honor the herbivore by offering fresh grass with frequent moves to produce healthy meat and healthy land!

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How to Cook Grassfed Steaks 

Have you ever worried that you might “mess up” your beautiful, grass-fed steak by cooking the wrong way? 


It’s true, grass fed beef should be cooked a little differently than conventional grain-fed beef, in order to achieve that tender, juicy experience we all love.


Click the link to read how we cook our grass fed steaks.

View Recipe

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"Grass Farmers" 

First and foremost we call ourselves “Grass Farmers”. Do you know why?


It's because grass is the foundation of all animals raised on our farm.

Our cows especially benefit from the dense, healthy pasture that we’ve cultivated over the years (as this is their only food source). 


The cows also help the grass as they eat, disturb, and fertilize! It’s a beautiful, symbiotic relationship that gets better every year.

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Reserve your Bulk Beef Now!

It's time to reserve a half a cow for your family! 

We are now taking reservations for custom Half Beef orders to be ready in September, October and December. 

We Make Buying in Bulk a Breeze:

- Ordering made simple

- Pick up and delivery options to suit you

- A freezerful of delicious cuts at your fingertips

 

Reserve today! 

 

See Bulk Beef Dates

More from the blog

Whole Chicken = $$avings!

Whole Chicken = $$avings!

When I take a whole chicken (or two, for my family of 6) and use every bit of it to nourish my family each week, it not only feels like a beautiful choreographed dance, but it makes me want to dance like a little kid. I feel peace and strength in knowing that I can take a whole chicken and have the flexibility to use it in so many ways and use it well for my family. We need more of those feelings in our lives, don't you think? If you want that same happiness, peace, strength, and savings that come from using a whole chicken in your kitchen and knowing you're using your food dollars well, this post is for you.The best practice in using whole chickens is to begin by thawing your chicken in your refrigerator for at least a day before you plan to cook it.  Thawing the bird this way allows you to season it before cooking to ensure the best flavor, or cut it up to use individual pieces. (Jordan made a really cool video showing how we cut up our chickens. You can find that here on YouTube.) The great thing about learning to cut up your own bird is there's no quiz at the end. You can practice in your own kitchen at your own convenience, and before you know it, you'll feel that confidence in your skills. For cooking the bird whole, my favorite cooking method is in a Dutch oven or covered roasting pan. But before placing your chicken in a pan, use a paper towel to pat the bird dry. This lets all your spices penetrate the meat and results in a more robust flavor. I season my chicken (you can rub seasonings into or even under the skin) with salt and pepper, and then choose one or two more spices like garlic powder, onion powder, rosemary, oregano, or thyme. An easy option is to keep your favorite pre-mixed seasoning mixes on hand. You can also cook the bird in the crock pot or Instant Pot. In most cases, roasting the whole bird in the oven gives the best flavor and texture. My family's personal favorite way to cook whole chickens is in an enameled cast-iron Dutch oven. (My children always love the crispy skin and eat it like chips!) Whatever method you use to cook your birds, I always recommend placing chickens breast-side down. This ensures the white meat doesn't dry out as it cooks, but stays moist and juicy! In the oven, plan to cook your chicken at 350 for about 20 minutes per pound. Use a meat thermometer to check that your chicken reaches at least 165 degrees. I usually shoot for about 180 degrees, because we like the meat very tender and falling off the bones. Let your bird rest 10-15 minutes before you cut into it. This allows the juices to redistribute and locks them in for tastier chicken. On the day you cook your bird, enjoy the mouthwatering flavor by serving it whole.  My husband and I both enjoy the dark meat most, so we eat the thighs on the first night. My 5 and 3 year-olds always request "bone meat", so they usually eat the legs or wings. Now that all 4 children love roasted chicken, we usually cook 2 chickens at a time so that we have more left over after our first meal. After dinner, I pick off the bones what meat is left and store the bones and the chicken in separate containers overnight. And save that juice! The bones and juice cooked off the chicken will be used tomorrow for making bone broth. From a 4-5-pound chicken, you can expect 5-7 cups of boneless, skinless chicken (total). One of my chickens was around 5 pounds, and you can see in the photo that I ended up with nearly 8 cups!  If you want, you can freeze your shredded chicken to use later. Most recipes call for 2 cups of shredded or cubed chicken, so keep that in mind if you decide to freeze it. It's a good idea to freeze it in 2-cup bags or containers. When deboning, I like to separate the chicken into large chunks. Then, with a clean, sharp pair of kitchen scissors, I can simply cut it up into cubes of any size I want. These easy chicken cubes make the BEST white chili, soups, or chicken salad you can imagine!  Since it will easily keep in a sealed container in your refrigerator for up to 7 days, you can also spread your chicken meals out and alternate with another protein source some nights, or plan for easy homemade lunches. (We eat a LOT of chicken salad around here.)Here are some of our favorite ways to use this homemade boneless, skinless chicken: Chicken chiliChicken pot pieThai chicken curryAny casserole that calls for chickenHomemade pizzaChicken saladChicken enchiladas Chicken FajitasAsian stir fryCheck out our library of Tried and True chicken recipes A good chicken should be more than just a nourishing meal. You should have peace of mind knowing that you used your hard-earned dollars well, and it's great if it makes you want to do a happy dance, too.  Do you have a favorite way to prepare a whole chicken? Share your recipes, stories, and those little traditions that make a meal feel like home to you. Here’s to gathering often, eating well, and savoring every bite. Hannah

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