Beef it is what’s for Dinner

by | Nov 23, 2011 | Beef

Braised Beef Pot Roast Ingredients 2-1/2 to 3 pounds boneless beef chuck shoulder or cross rib pot roast 1 teaspoon pepper 1 tablespoon vegetable oil 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth 3 cups chopped leeks, divided 2 tablespoon country Dijon-style...

Making the Grade

by | Nov 15, 2011 | Beef

Grassfed vs. Grain/Grassfed that is the discussion. Does Grassfed make the grade of Prime, my belief is no when you fully understand that Grassfed beef produces a lean cut of beef.  The USDA grades beef by the marbling of the rib as described here.  We are asked all...

Leg of Goat

by | Nov 9, 2011 | Goat

1 Leg of goat (about 4 lbs) 3 lb Potatoes (about 5 oz each) 1 Lemon (may be doubled) Honey Olive oil Butter Rosemary, thyme & oregano Put the leg of goat into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add...

Antibiotics use in our food supply

by | Nov 7, 2011 | Beef

Here is another perfect example of why we need to take responsibility for what we eat.  Animals eating antibiotics to grow is horrible for the animal and even worse for the humans that eat the meat. First of all we have become a society that is afraid of a little dirt...