Archive for April, 2010

Josh’s Farmers Market in Mooresville

Monday, April 26th, 2010

Thanks to everyone that stopped by Josh’s Farmers Market last Saturday. It was great to meet some of the nice people that have been ordering our angus beef. We plan on being there on Saturdays at 9:00 am this summer.

Even though it was our first market, we are very pleased with the reception and results. We sold out of  T-Bone and Ribeye steaks and nearly ran out of tenderloin too. Ground beef was a big seller too, so come early next week. You can place an order in advance and pick it up from me and shop for more produce from our friends at Josh’s.

Remember, all natural beef is not injected with growth hormones or steriods, therefore naturally raised cattle are slightly smaller than injected beef and all natural beef has a much better flavor. Ask the numerous friends we made at Josh’s this past weekend, everyone agrees all natural tastes best.

Jeff Davies

www.PerryFarmsGrassFedBeef.com

What a Fence

Wednesday, April 21st, 2010
All Natural Grass Fed Angus Beef

All Natural Grass Fed Angus Beef

Whew, what a fence! We finished the fencing project on Perry Farms last week and it was worth every drop of sweat and every single nickel. A good fence takes time, money, energy and determination to do a good job from start to finish; all that and more went into fencing our pasture. Thanks to our friends and family for all their help.

Foxes have become a recent issue on our farm; we have lost a good amount of chickens due to these predators. The new fence will not keep the foxes out, but it will keep our big dog in, along with our new chickens. Our dog does not like foxes; she does like our chickens though. We really do like the fresh eggs and the taste of Free Range Chicken, so it won’t be long before the fox issue is over and our chicken population will be back where we like it.

Lots of produce has been planted this year, more than any we have planted in the past, we anticipate enough produce to last all summer and most of next winter. Fresh produce is unbeatable, if you can’t grow your own, visit a local farmers market and buy fresh locally grown produce from your neighbors, you might even see us out there with our grass fed beef.

Perry Farms will be at Josh’s Produce Market on Williamson Rd in Mooresville, starting Saturday, April 24th. Stop by and say Hi!

Jeff Davies

www.PerryFarmsGrassFedBeef.com

Know Your Beef and How to Cook It

Wednesday, April 21st, 2010

Thanks to America’s beef producers, there are beef choices to satisfy all tastes, schedules and budgets.  Don’t let choosing the right cut become confusing. This helpful chart can serve as your guide to find the best cut for your needs, whether it’s a weeknight family dinner or a special celebration. Above all, matching the correct beef cut to the appropriate cooking method is the key to moist, tender and flavorful beef.

 Ground Beef  

 Fresh ground beef may vary in color during its shelf life. If exposed to oxygen through the permeable plastic wrapping, a package of ground beef may appear bright red on the surface, while the interior remains purplish-red. With extended exposure to oxygen, beef’s cherry-red color will take on a brown color.

These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the “sell by” date on the package label.

Source: www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com