by Prosperity Acres | Dec 7, 2011 | Beef
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,...
by Prosperity Acres | Dec 5, 2011 | Beef
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...
by Prosperity Acres | 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...
by Prosperity Acres | 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...
by Prosperity Acres | 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...
by Prosperity Acres | Aug 16, 2011 | Beef
Here is yet another reason why you should be eating local as much as possible. To think that your meat was repacked after the initial packaging in the meat factory is insane. When you purchase local it comes directly from the butcher to your freezer. You know the...
