Posts from the ‘Beef….It’s what’s for dinner!’ Category

This is the way we ship our cows, ship our cows…

(Title sung to tune of Here we go round the mulberry bush.)

This weekend we spent two days of 10 hours a day working our cattle. We shipped our calves to market. Translation: 500 miles, 6 round trips to Willcox, 4 lunches from drive thrus, and hours for the guys in the saddle and me in the Polaris crew calling and trailing our cows. They are trained to come when we call them so it’s easier than it sounds though not so “western” as the movies. The neighbor generously let us use his corrals as we are gathering and shipping from our forest service lease. Unfortunately, one group of calves got in a tussle Saturday night and let themselves out into his fenced yard (old corrals – the post was rotted). Extra hour spent fixing it. So much for making it to church! The calves did well at the sale. Next….new babies any time.

We are privileged to grow food for your table and ours. Daniel took the photo of the burger, he knows where his food comes from lol!



Cheeseburger Soup

Yummy for all – picky eaters and dieters alike(I have both)

Family size recipe, works well in the crockpot, ready when you are
2lbs grassfed beef
1 medium onion chopped
1 celery stalk chopped (optional)
basil, parsley, garlic, salt, pepper to taste
6C chicken or beef broth
16oz American or Velveeta cheese
2 C milk or cream
2 lbs potatos dices, or 1 C potato flakes or for the carb conscious 2 16oz packages cauliflower (really)

brown meat, add other ingredients and heat to boiling, simmer till you’re ready
(if you use regular 80% hamburger, cook and drain before adding to soup)
If you’re choosing the low carb option, cook the cauliflower in the broth until tender, scoop out and mash, add back to pot with other ingredients, you can’t tell and it tastes great
Crockpot – cook on low for 2-4 hours

Let us thank Him for our food

An article about local food and slaughtering your own chicken caught my eye the other day. Local food is often about knowing where your food comes from and trust. Very good things. The author mentions he was blissfully unaware of modern food production other than occasionally wondering what the chicken on the rotisserie looked like with feathers, until he visited a local farm and slaughtered his own. Isn’t that the crux of the issue? It isn’t about organic, local, or conventional. It’s about knowing where your food comes from. Not from the grocery store, the feedlot, or the rancher or farmer, but from the Creator of it all. When we remember that, whether, as a steward of the land, consumer, or in between, we will be thankful whatever the package on the food says. “God is great, God is good, let us thank Him for our food” perhaps the first blessing learned, the simplest, and in some ways the most profound. Next time your at a farmers market or standing in line at the supermarket, take a moment and praise Him for what you have – food.

Jamaica Pies

This is one of our family favorites – Enjoy!

Jamaica Pies

1 lb ground beef ½ tsp thyme
1 clove garlic – pressed 2 Tbsp cornstarch
¾ C diced tomato 2 Tbsp sherry
½ C diced onion ½ C beef broth
½ tsp salt
¼- ½ tsp red pepper

2 C flour 2-3 Tbsp water
1 C shortening 2 Tbsp curry powder

Brown the meat, onions, and garlic
Add spices, cornstarch, sherry, and broth
Bring to a boil, turn to medium and cook until thickened
Let cool

mix flour and curry powder together
cut shortening into flour mixture until it resembles crumbs
add water until dough forms

roll crust into 6 inch rounds
fill with 2-4 Tbsp filling
fold and seal edges with fork, prick for steam vent

Place on an ungreased cookie sheet and bake at 425 for 25 minutes
Serve with a green salad and potatoes

Can freeze uncooked pies

“Pink Slime”, our meat, and you

Recently there was a blowup in the media about so-called “pink slime” in hamburger. I want to attempt to address several issues from what “pink slime” is and isn’t, to our meat products ,to my own humble opinions. So,here goes…….

“Pink slime” is also known as “Finely texturized beef”. It is using the trimming and leavings after grinding. They are taken and combined/centrifuged/whipped and separted from fat and then added back into the meat. Because this is further processing and a by-product,  not an additive, it does not, by law, have to be on the label. It is still meat, just like bologna, hot dogs, or hog jowls are still meat. I am not a fan of fat of any kind, as my son can tell you at the dinner table, so I do understand there is a certain ick factor, but this isn’t a different substance being added in. It is treated with ammonium hydroxide gas, which is not molecularly the same as ammonia that you use on your floors, and has been approved by the FDA for use on many foods from cheese to chocolate and then some. So….where does that leave us? In my humble opinion, that leaves you with an issue of consumer choice, and perhaps labeling preferences, but not necessarily a health issue.

Now, as far as our meat is concerned, this by-product is not, let me repeat not, used. We eat and enjoy our meat and find its taste and texture to be far superior to supermarket beef.  We are not organic certified because of cost and time involved, but it would be easy for us to be. I find shopping organic to be more of a peace of mind/consumer choice issue than necessarily a obvious  health benefit. If you feel differently, I’d be happy to talk.

Wether you have concerns about health and safety or not, America’s food supply is still one of, if not the safest in the world. At the end of the day, I am so thankful to God that I live in a country where we can be concerned, argue,and discuss potential health issues and food processing practices. I am thankful we live under a government that we can participate in and bring these kind of discussions up. After all, many people in this world don’t care what’s in it or on it …..just that they have something to eat!

Chorizo and Eggs Breakfast Lunch or Dinner

One of our favorite meals is chorizo style sausage and eggs. The chorizo we make isn’t a sausage roll but is more like hamburger – Mexican style. (Recipe books often call for chorizo but it’s a sausage – I’ve never actually found it here in AZ, but I digress). We take green chile beef chorizo, scramble, and serve with scrambled eggs. Tortillias and salsa on the side. A variation is using corn tortillias cooked with the eggs and plenty of cheese.Yum!!in the bag, scrambledthe finished product - dig in

“Honest Meat” an excerpt from “Bill Sharp, Rawhide Cowboy”

While reading Mr. Sharp’s biography I came across this interesting quote of his cow camp cook c.1930-1940

“Honest meat comes fromt he carcasses of animals that have become fat on range grass. Cowboys believe it’s tastier, firmer, an’ juicier than them pen-fattened critters what’s been fed molasses, grain, hay an’ a lot of other stuff, so’s they’ll put on what’s called a fast weight gain……”

I have no beef, so to speak :), with  corn fed beef, but I can tell you that I have come to prefer the taste and texture of our grass fed meat. It’s all a matter of prespective and what your used to.