recipe by- Chef Bruce Weinstein

1 tbs unsalted butter

1lb chops

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 small shallot minced

1 tsp minced fresh sage

1/2 tsp ground cinnamon

2 tbs dry white wine

1/4 c whole goat milk

1/4 c sweet fresh blackberries

1.  Set the rack in the center of the oven.  Preheat oven to 400

2.  Melt the butter in a medium-sized, oven safe skillet over medium heat.  Season the chops with salt and pepper, then slip them into the skillet.  Brown for 2 minutes, shaking the skillet to loosen them up.

3.  Turn the chops and shove the skillet into the oven.  Roast until an instant read meat thermometer inserted into the center of one of the chops registers 140 4- 5 minutes.

4.  Remembering that the skillet is ridiculously hot, remove it from the oven, set it over medium heat again, and transfer the chops to a serving platter or individual serving plates.

5.  Stir the minced shallot into the skillet and cook just until soft, probably less than 1 minute.  Add the sage and cinnamon; stir until aromatic, about 15 seconds.  Now pour in the wine.  As it boils, scrape up any browned bits in the skillet.  The amount of liquid is tiny; it will boil instantly.  Work fast.

6.  Pour in milk and drop int he blackberries.  Bring to a full boil and cook for 1 minute, or just until somewhat reduced.  Check for salt, then ladle this sauce over the chops.  Enjoy ~

When eating beef would you rather have a tender premium choice steak or very little marbling select. I choose premium choice. This is a great article that more people are choosing to eat at home and want a premium steak to enjoy. Full story

Did You Know?
Matching the beef cut to the appropriate cooking method is the key to moist, flavorful beef. For many less-tender roasts and steaks, moist heat cooking methods, such as braising or using a slow cooker appliance, break down the strong muscle fibers, guaranteeing delicious, tender results.

Ingredients

1. 2 pounds beef for stew, cut into 1-inch pieces
2. 1/4 cup all-purpose flour
3. 1 teaspoon salt
4. 1/2 teaspoon pepper
5. 1/2 teaspoon dried thyme leaves, crushed
6. 3/4 cup ready-to-serve beef broth
7. 1/4 cup tomato paste
8. 1/4 cup dry red wine
9. 2 cloves garlic, minced
10. 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
11. 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
12. 1 cup baby carrots
13. Fresh parsley (optional)

Finally the real deal of a definition of what does grass-fed really mean.  In the geographical area of Southern Maryland we do not have the climate that supports 100% grass-fed beef cattle.  Some claim to be all grass-fed just to be on the band wagon with labeling but we do not feel that is suporting a beef cattle operation properly.  What is really important is that when you are deciding to eat beef you choose fresh local meat and you make sure that your animal hasn’t been penned up to be fattened.  I think that is what is concerning to most people, most consumers want to know that the beef they are eating has been treated humanely and not locked up in a pen to fatten it.

Our beef is raised on pasture year round with access to grain and hay daily.  We do not pen up our beef cattle to fatten them, it takes longer to finish our cattle this way but it sure is worth the wait.  Our beef grades out as high on the chart of Choice as it can get and we are striving for Prime to meet our customer demand.

I would like to introduce you to twin girls Rianna and Sheridan Chaney.  They are authors of a fabulous series of Agriculture books that we want others to know about.

Take the time this holiday season to share these books, the recipients will be glad you did.

New Ag Children’s Book Announced
(Lesson plans available for each book)

For Immediate release:

Eight-Year-Old Authors Sheridan and Rianna Chaney are proud to bring you the third book in the “The Chaney Twins’ Series.” This book, “Star Becomes A Mother,” is a sequel to book number one, “Little Star, Raising Our First Calf.” In this endearing third book, the girls see Star become a mother herself, and watch as she nurtures her newborn calf that the twins have immediately named, “Starstruck.” The story focuses on many facets of the beef industry and the good care farmers and ranchers give their animals no matter what the weather.
All three books are 32 pages and are full of captivating color photographs by professional photographer and the books’ co-creator Kelly Hahn Johnson of Sharpsburg, Md. The easy-to-read text geared toward preschool and elementary-aged children has been selected by numerous Farm Bureau groups, Ag in the Classroom programs and county and state cattle women’s organizations across the country as their “Accurate Ag Books.” Book #2, “Mini Milk Maids on the Mooove,” featuring the dairying industry, received the Ohio Farm Bureau’s prestigious “Children’s Literary Award.”
The books’ editor Rebecca Long Chaney and twins’ mother is thrilled “The Chaney Twins’ Series” continues to make such an impact with ag education and is teaching children about animal agriculture.
Lesson plans have been developed for all three books. They are available in downloadable form on the Pennsylvania Beef Council web site at www.pabeef.org
Books are $12 each plus tax and postage, or for the three book-“Bundle” special, the set is $30 plus postage. For more information or to place an order, call Rebecca at 301-271-2732 or email her at chaneyswalkabout@aol.com, or place an order directly from her web site at Rebeccalongchaney.com. Box discount specials are available for agricultural groups. Email Rebecca for details.