Posts Tagged ‘grass fed beef cooking tips’

Perry Farms Grass Fed Beef at Josh’s Farmers Market

Tuesday, May 18th, 2010
Josh's Farmers Market

Josh's Farmers Market

This weekkend was by far was the best we have seen at Josh’s. Thanks to all of our friends that stopped by, and to the new friends we made. I appreciate all of you, your support and friendship.

Obviously, the fresh beef was a huge favorite. It is rare (get it…rare :) my attempt at humor)  that we are able to offer Angus beef that fresh (packaged Friday before Saturday’s market), but we will do our best for more in the future. I’m looking forward to the comments next Saturday from our friends that grilled the fresh beef.

Cooking Tip for Grass Fed Beef: Cook it a little slower than normal. Remember that there is not nearly as much fat in our beef as the meat you may be acustomed to cooking from the grocery store.

I will make another trip to my butcher this week to pick up our most recently packaged Angus beef. If you would like fresh Angus beef, contact me though our website ASAP to secure your order before it is frozen. I can deliver larger local orders.

See Ya’ Next Saturday @ Josh’s

Jeff Davies

www.PerryFarmsGrassFedBeef.com

Fresh Angus Beef at Josh’s Farmers Market

Tuesday, May 11th, 2010

Perry Farms has fresh Angus beef for this weekends visit to Josh’s Farmers Market in Mooresville. Our beef will be packaged this Friday, iced and ready for our friends this Saturday.

This beef is as fresh as it comes and should be cooked or frozen within 2-3 days of purchase. All of our beef is vacuum sealed for maximum freshness.

Come by and pick up some of the freshest Grass Fed Angus Beef you have ever enjoyed!

Jeff Davies

www.PerryFarmsGrassFedBeef.com

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