|
OUR NEXT BUTCHER DATE HAS BEEN SET FOR APRIL 25, 2017! Our all natural, 100% grass fed beef is $4.00 lb., hanging weight, plus processing. Beef splits evenly down to 1/4, so you can order 1/4, 1/2 or whole. Discount on meat is offered if we get a whole beef order at one time. Go in together with 3 others, neighbors, friends, family, co-worker and order 1 whole beef to receive the discount on the meat. You can all still have your order custom cut separately. This can be 4 1/4s, 1/2s etc...as long as it is one whole ordered. The beef dry age hangs at our butcher shop for 10-14 days before it is custom cut/wrapped according to your instructions. Our all natural pork is $4.00 lb., hanging weight, plus processing. Pork is available by the 1/2 or whole. Pork processing time is 7-10 days, to allow for curing/smoking of the bacon and hams. The other cuts are cut before then. You choose your custom cut/wrap, using our butcher's processing sheet. Our all natural, grass fed lamb is $6.00 lb., hanging weight. The lamb is also available by the 1/2 or whole animal. There is no "hang" time on lamb, so it just depends on what day they cut/wrap, after butcher date. The lamb processing sheet is also available on our butcher's web page. We use Del Fox Meats, Stanwood. There is always wiggle room on processing of the lamb, pork and beef! You can customize it however you wish. I always remind people to ask for the alternative if there is a cut you don't prefer. Having your freezer stocked with local beef, pork and lamb, that is raised naturally and conscientiously, and humanely butchered is comforting. Knowing it is void of any chemicals, such as hormones, fillers and antibiotics is equally as comforting. I incorporate fish, chicken and vegetarian meals into our diets weekly as well. However, having lamb, pork and beef, that we know every day of their life, what they ate, how they were treated, the cleanliness of the areas they are raised in, is a real relief, knowing what we are consuming! I'm a big foodie and find that having all the cuts of meat, at my disposal, makes me even more creative in my cooking! Food brings people together and is something that can be shared with children as well as among adults, in not only knowing where your food comes from when you buy locally raised meats, but is fun to come up with creative and constantly searching or making up my own recipes for our meats! I relax by cooking, and find it hugely satisfying when I put a meal out for friends and family (or even just for Jay and I), that I know is healthy (ok not always :)...but most of the time. I try to make healthier versions of the comfort foods we all love. But sometimes you have to just go for it!  I love to try making new foods, from different cultures! This Moussaka I made here was SO delicious! I used our ground lamb to make it. It was a really traditional Greek recipe, with lot's of spices, eggplant, etc...It was quite a feast for your eyes, and palate!
 This cheek meat stew, shown here, was inspired by Jay's grandmother Minnie. He told me stories of how she would come from Seattle every weekend, where she and his grandfather lived and owned a lamp shop. She would make the family Oxtail stew. I do the same now for Jay. This particular stew is made from the cheeks of the cow, but I use pretty much the same basic recipe when I make him Oxtail stew! I make my own beef stock a few days before, if I don't have any frozen, and add that to the stew, along with almost a bottle of red wine (I may or may not drink the rest :)...I like to think I am both using all parts of the animal, and respecting that it gave it's life for us as well as carrying on a tradition from Jay's grandmother!
|
Barbara's Blog
City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!
Archives
March 2022
Categories |
RSS Feed