Posts Tagged ‘nc grass fed beef’

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

Grass Fed Angus Beef for Stew

Monday, May 24th, 2010

One of the homiest comfort foods, beef stew practically cooks itself as it slowly simmers on the stove.  Beef for stew is boneless, pre-cut cubes, typically from the chuck or round. The ideal size for uniform cooking is about a 3/4 to 1-1/2 inch cube.

If you prefer to cut your own cubes, any chuck or round cut -except top round – may be used. Trim the excess fat and cut into the appropriate size for your recipe.

Source: www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com

Stir-fry Angus Beef

Monday, May 24th, 2010

Your goal when stir-frying beef is to have uniform size pieces to ensure even cooking. You may save time by purchasing packages of pre-cut beef, but it may more economical to slice your own. Almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, are suitable for stir-frying. Remember this cook’s tip, too:  Place meat in freezer for thirty minutes and it will be easier to cut into thin slices.

Source: www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com