“We don’t know anything about grass fed.”
And I’ve heard this several times. Typically wealthier, educated couples who have everything they could want: careers, Costco runs, family, healthcare, and all the latest gadgets, and life hacks.
“I know you raise it natural, but I don’t have any idea what is different.”
The quality difference is from livestock choosing to graze green forage instead of consuming a high calorie feed. Normal grass fed growth takes longer to reach market weight, so many cuts are limited or not listed online. Grass fed is the meat’s flavor. Commodity fattening produces quick gains, white fat, greasier pans, and a familiar fat based flavor.
Old world recipes and flavors rely on pasture raised meats and their limited amount of good fats.
Pasture raised meats are lean and recommended temperatures are at the lower end of cooking ranges.
Much advice recommends whole cuts to ensure you know what you eat. When you get ground, choose a source you know.
Fall is Where Friends Connect
Our son set out on a journey from Holly Springs MS to Stoughton WI. There was a Norway - American festival, Syttende Mai. A family welcomed him when he visited a pub, the Knudtsons. He likes people and conversation. Surprised to see a mid-sized northern city was exciting, so beautiful, maintained, and full of nice people. He even came back with his first purchase of art, something he never understood watching our years of collecting.
As a young child, he told someone he didn’t understand the pictures over a wall of windows. She asked, “What about them?” His response, “they’re not worthy.” It was a series by a local photographer passed down by Karen’s uncle, close-ups of cattle. At the time we lived in a suburb with few sidewalks, in a house, filled with antiques and modern leather furniture. We had a place for family and food and pillows with no coffee table, a room for music, and a dining room for reading. Kids and gatherings were everything. We had not entered the Weesner Meadow Farm journey.
A big thank you to the Jim & Dana for treating our son like family!
Next time I’ll have more farm updates. if you’re looking for cookouts and gatherings, the Knudtsons would probably agree, grass fed ribeye and chops over coals is a top choice!
Tri-Trip to Smoked Tri Tip
On a farm-Barton Rouge-Fort Worth trip. I delivered a cooler of meat to my oldest son this week along with a great year old rescue beagle cross.
“Tri tip took about an hour on the smoker. Pulled it at 132. Wrapped it in foil with 2 tbsp of beef tallow. Let it rest in the oven for 2 hours. Perfectly tender.”
Day 2 drive from Louisiana was torrential rain and fog. And I was welcomed by my extended Mexican family to a perfect evening of grilled beef and pork pastor tacos, laughter, conversation, and new young cousins playing.
Dia tres I shared an adventure with one of my claimed daughters to get a heavy load of rose mica gravel for her landscape renovation. She drove a used tow-haul mode and sheets to keep the truck unscathed!
Heading home with an outstanding male AKC Norwegian Elkhound. I don’t have to explain, but he listens anyway.
