Posts Tagged ‘beef farms’

Angus Beef Brisket

Tuesday, May 11th, 2010

Beef brisket is a boneless cut from the breast section, the underside of the forequarter. Available as a fresh cut, it is best prepared by using braising or stewing techniques.  Brisket is also processed into corned beef, a technique that brines the meat.  Corned beef is also prepared using most-heat cookery.

There are several cuts of brisket available, including whole brisket; point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes also called thick cut. The flat half, often referred to as first cut is less fatty and is often the most popular for making braised beef brisket. All the cuts have a layer of fat that can be trimmed, but adds to the flavor and tenderness of the final cooked dish.

Source: www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com

Pollen

Thursday, April 15th, 2010
Me an "Dolly the Lama"

Me an "Dolly the Lama"

Whew! Have you been eatin as much pollen as I have??? This winter was as cold and wet as any in history, an now we got the possible worse pollen count in decades. 2 guesses as what summer is gonna be like???

Anywho…Been busy since the weather has broken. Fencing, Fencing, Fencing, seems like all I do lately, but the results are great! We decided to replace the majority of the fencing around Perry Farms, and so far I got most of it up. Big job, but well worth the sweat. This fence will not only contain our grass fed cattle, but our dog, chickens, some sheep later on and maybe a lama or two, who knows maybe more…it’s is a farm right.

Spent some time with my neighbor/webmaster on his farm recently. We removed numerous trees (good hardwood for next winter) and took the turn plow and disc to a huge knoll between his yard and field. End results were a smooth gradual grade, 50 lbs of grass seed, transforming an unmowable area into a beautiful lawn. Looking forward to seeing the new grass very soon, we know he is too.

This year, Perry Farms is participating in the farmers market in Mooresville at Josh’s Produce on Williamson Road. Josh’s Produce has long been a major supplier of quality produce, flowers, Christmas trees, and some occasional fresh seafood. Well this year they will have the finest grass fed beef available in our area. Come by and say Hi, we have new business cards, rack cards, signs and banners to announce our arrival. I look forward to meeting you at Josh’s, he opens the last weekend in April.

Jeff Davies

www.PerryFarmsGrassFedBeef.com

Texas-Style BBQ Beef Ribs

Thursday, April 15th, 2010

Servings: Serves 6-8

  • 2  racks of beef back ribs (7 ribs per rack)
  • 2 Tbsp. black pepper
  • 1 Tbsp. ground oregano
  • 1 Tbsp. paprika
  • 2 tsp. celery salt
  • 1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.

Cut between ribs to serve.

www.PerryFarmsGrassFedBeef.com