Our first 100% grass-fed, regeneratively-raised beef is back from the butcher! Last Friday we loaded up the truck with nine coolers, strapped them down, and headed out before the sun was up. It was a chilly morning and I have a low tolerance for the cold, but I’ll admit that packing up and delivering meat when it’s 35 degrees is much less stressful than when it’s 95 degrees and you are racing against the thaw-clock.
We picked up 2 whole animals that were split amongst our first five customers and ourselves. Here are a few photos of the meat! A two pound package of ground beef, a couple of chuck eye steaks, and some Korean style short ribs.
Ellen reminded me that meat out of the packaging always looks better than meat in the packaging, so here is a photo of some soup bones (1″ cross sections of the shank, with all that good marrow in the center of the bone) that we cooked up this weekend. We seared the soup bones in a pan and then cooked them in a simmering dutch oven on the stove for about 6 hours. The bones and the marrow created a flavorful and nutrient dense broth. Then we added some potatoes and carrots and celery. Delicious! When we finished off a few days later we added some rice to stretch it a little further.
