Beef: locally raised!

It would be an understatement to say that we love barbecuing, and we decided a year ago to try locally-raised, hormone-free organic beef. The cow we get our steaks from lived about five miles away from us on a large farm, was raised off of grass grown around our town, and was not fed any nasty antibiotics or hormones. Yay conscience and health!

This also means we get ~120 lbs of meat at about $2.78 a pound. That includes the choicer cuts like sirloin AND the ground meat. A great deal! We store it all in our freezer and eat what we want throughout the year. We also get many many cuts of meat…some that I am familiar with and some that I am not:

  • Chuck Steak
  • Boston Roast
  • Shank Soup Bones
  • Ground Beef
  • Brisket
  • Flank Steak
  • Sirloin Tip Roast
  • Rib Steak
  • Ribs
  • Liver (!)
  • Tongue (!!)
  • Kidney
  • Stew Meat

Being a former vegetarian and not very experienced with meat, this is a scary list. But it has led to many adventures in the kitchen and on the grill for both of us. We will try to post some fun recipes as we work our way through the second batch of meat. We promise our favorites will show up!

You should check out local beef. It may or may not be cost effective, especially if you don’t have a large freezer. It is easy to look up on the internet and usually you can find butchers at your local farmers market (if that freezer is a hold-up). But buying local is good for the environment and your conscience!

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My name is Jeney, I'm a biophysics graduate student working with x-rays and proteins that likes to eat, drink, run, and play!

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