Below is a chart of the USDA grades of beef.  We raise our beef to grade at Prime and Choice.  Do you know that what you buy most of the time in the grocery store is considered select or less?  We also let our beef hang for 14-21 days for maximum tenderness.  You can not compare the beef that is in the grocery stores to what is raised on small farms and individually fed each day for maximum growth, health, and grade of meat.  Also when you buy from the grocery store or even some butchers do you know where the beef comes from and how it was raised.  Remember you are what you eat.  Eat fresh and definitely eat from your local farmer.  It takes a lot of work to raise cattle for slaughter for food consumption, pay your local farmer what it is worth so they can keep their farms thriving.

We have expanded our miniature hereford herd this year, we added 3 new calves.  We are looking forward to Jacqueline having another awesome show year and especially since Jacob will be showing a mini in the coming year.  Will be posting new pictures soon.

Goat and Beef ready starting late October.  1/4 of beef does fit in a refrigerator freezer and you can’t buy quality like this in the grocery store..

Head-Buttin Goat Chili

• 1 pound eye of the goat beans (see cook’s note)
• 1 to 2 pounds ground goat meat
• 1 onion, coarsely chopped
• 3 to 4 cloves of garlic, minced
• 1 large red bell pepper, coarsely chopped
• 2 banana peppers or similar peppers, chopped
• 1 to 2 pounds of roasted tomatoes (see recipe for tomatoes, below)
• 1 to 2 tablespoons sugar (optional)
• 1 8-ounce can of tomato sauce
• 1 4-ounce can tomato paste
• 2 cups fresh tomatoes, chopped
• 1 teaspoon Aleppo pepper flakes (see cook’s note)
• 2 teaspoon ancho pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons chili powder (see cook’s note)
• Vegetable stock, if need to adjust consistency
• Cayenne pepper to taste
• Sharp cheddar goat cheese, shredded, for garnish (see cook’s note)
• Fresh cilantro, for garnish
• Small slice of lime, for garnish
• Serve with homemade tortilla chips

(Pick over beans and rinse thoroughly in cold water. Place clean beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water and cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours. Drain and rinse well.

Cook beans by covering with 2 inches of water, simmering 1 to 2 hours or until tender depending on size of the bean. Brown meat lightly and drain excess oil. Saute onion and garlic, and add peppers. Cook until tender, approximately 5 to 8 minutes. Add meat to mixture along with roasted tomatoes, tomato paste, sugar (if needed), chopped tomatoes, seasoning and beans.

Simmer covered for about three hours. Stir occasionally to prevent sticking. The consistency can be adjusted with vegetable stock, depending on your preference. Garnish with grated goat cheddar cheese, chopped fresh cilantro, small slice of lemon and serve with homemade tortilla chips.

Congratulations to Jacqueline and King Max for winning their Market Steer class and Edward and Rodeo for winning 2nd place in their class today at the Eastern National Livestock Show.

Beef will be ready in October, have you placed your order?

You watched Food, Inc. with your mouth aghast. You own a few cookbooks.

You go out to that hot new restaurant with the tattooed chef who’s putting on a whole-animal, nose-to-tail pricy special dinner. You bliss out on highfalutin’ pork rinds, braised pigs feet, rustic paté, and porchetta.  Read the full story