Archives for October 2016
Do you want to know what questions you should ask a butcher? There could be no harder person to please but the grass fed beef farmer himself. This is an interview with Dierks Farms Grass Fed Beef Farmer Larry Dierks with the ideal answers you are looking for. If the answers are different than this you may want to look further for your grass fed beef or purchase from the farmers themselves.
Larry Dierks: What type of feed was fed to the cattle that this beef comes from?
Butcher: This cattle was grass fed from birth to harvesting.
Larry Dierks: Are you saying that these cattle were never given grain of any kind?
Butcher: Yes, that is correct. No grain of any kind.
Larry Dierks: Were any antibiotics or steroids given to the cattle?
Butcher: No, this beef is antibiotic and steroid free.
Larry Dierks: Where were these cattle raised?
Butcher: These cattle roamed freely throughout the pasture year around. They were never held in any type of feedlot.
Larry Dierks: How were these cattle treated?
Butcher: These cattle lived a stress free life. Their pastures are rotated regularly according to weather conditions to always insure they have fresh grass to eat.
Larry Dierks: Is this beef grown in the United States or is it imported from another country?
Butcher: Yes, this grass fed beef was raised in the United States.
Larry Dierks: Was this grass fed beef processed in a USDA facility and inspected by a USDA inspector?
Butcher: Yes, this grass fed beef was processed in a USDA facility and inspected by a USDA inspector in the United States.
What all of these questions really point to is “Can I feed my family this food and feel good about it?” You should feel good about yourself when you choose grass fed and grass finished beef. If your butcher cannot answer these questions, I would suggest moving on or talking to the farmers themselves and ask the same questions. Many times you can find information on the farms in brochures in the grocery store where the beef is sold.
It may be best to purchase from a farm that is certified by the American Grass Fed Association and discloses all of their farming procedures. Visit http://grassfedbeef.wpengine.com/our-story/
Try Dierks Farms Grass Fed Beef and you will feel great about what you are feeding your family and they will love it because it’s delicious! Visit: http://grassfedbeef.wpengine.com/order/
- 1 boneless beef Dierks Farms Grass Fed Rump Roast (3 to 4 pounds)
- Salt and ground black pepper
- 2 teaspoons garlic-pepper seasoning
- 2 teaspoons dried basil leaves, crushed
- 2 teaspoons dried thyme leaves, crushed
- 1 teaspoon dried parsley leaves, crushed
- Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
- Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Carve roast into thin slices; season with salt and black pepper, as desired.
Visit the Dierks Farms Online Store to order your delicious rump roast today!
Courtesy of Cooking Light
1 ounce fresh breadcrumbs (about 1/2 cup)
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces white cheddar cheese, diced
1 1/2 pounds Dierks Farms grass fed ground beef
1 large egg, lightly beaten
1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
Order Your Grass Fed Ground Beef Today!