Posts Tagged ‘grassfed’

Large Family Packs of Grass Fed Beef

Monday, June 6th, 2011

rib-roast

I have Family Packs of beef for sale. Family Packs can be pre-ordered and picked up at the market or Perry Farms.

60 lb Large Family Pack includes:
1 lb Tenderloin Steaks
3 lbs T-Bone Steaks
2 lbs NY Strip Steaks
3 lbs Ribeye Steaks
3 lb Sirloin Steaks
4 lbs Rump Roast
4 lbs Shoulder Roast
4 lbs Eye of Round Roast
4 lbs Bottom Round Roast
4 lbs Chuck Roast
14 lbs Ground Beef
6 lbs Stew Beef
4 lbs Beef Ribs
4 lbs Beef Sirloin Tips

Jeff Davies
704-662-2988
www.PerryFarmsGrassFedBeef.com

Grass Fed Beef and Technology

Thursday, August 5th, 2010

Cattle do not have thumbs, and they can not turn on a computer. But good grass fed beef does require some technology. I use my PC and other Internet devices to help me keep abreast of new, weather and health information important to my cattle.

As technology continues to move at a rapid pace, we struggle to stay close to the next cool device available. The issue with new technology is cost and most of the time the “Next Best Thing” is quite pricey and out of our budget.

I am fortunate enough to have learned my lesson early and smart enough to avoid repeating some mistakes. One thing I learned about computers, mobile devices and all those “Internet Ready” devices are; buy quality, take care of it, keep current virus protection enabled and service it regularly.

I also have the good fortune to know Tim Grier, owner of CET, Computer Magician. When it comes to computer repair for Mooresville, Tim is always on my speed dial and I keep a stack of his business cards handy for my friends. Tim provides great service and at a very reasonable price, but what I like is he’s an honest man and will not waste your money on a PC not worth fixing.

To me, technology seems to move at light speed, a pace I find way too fast. I can keep up to date with my personal devices and not have to purchase new items every year, by taking care of my equipment and calling on good professional people.

 Jeff Davies

Perry 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