I ordered the grass-fed, grass-finished ground beef this week through special order and it has a wonderful texture and has tasted delicious in pasta, burritos and a hamburger. The grass-fed, grass-finished beef has been my staple for the health benefits and lower fat contents. The ground beef will continue through special order and is also a weekly ground beef share for 2lbs at $5/lb. I will be adding this to my CSA renewal this week!
There are more specific ways to cook this type of meat because it is 85%-90% lean so lower cooking temperatures are important. There is a whole menu on this blog called BEEF that describes grass-fed, grass-finished beef. There are recipes as well. The ranch that provided the grass-fed beef this week was Soaring Eagle Ranch from Los Ojos, NM. Their website provides cooking tips as well.
The beef from Steve’s Mesa Top Farm is raised in this way as well and we will have beef (steaks, roasts and ground) available through special order this spring. Email firstname.lastname@example.org for more information.
I have re-posted these recipes from the blog. The SEARCH function on the right-hand menu will find recipes. Just type in beef and entries will come up. I have named the recipes…recipes so that you can find them more quickly from the list that is generated by searching. Call me if you have questions at 473-1403.
Let me know if you have questions, tips or recipes in the comment section below or at email@example.com
Amy Hetager, CSA Blogger
Feta Burgers from Members Tony and Amy
The lean grass-fed beef requires some moisture and that is why the feta cheese is perfect. It also adds salt without covering the taste of the meat. Be careful not to burn the burgers, this ground beef is very lean and can not be cooked as long as conventional beef.
1 pound ground beef (makes 4 large burgers)
Handful of small crumbles of feta (the large crumbles burn)
3 cloves of crushed garlic
3 fresh, small red onions (such as the ones in the recent shares)
1 farm fresh egg
approx 1/4 cup fresh breadcrumbs (1 slice of bread in the food processor)
Kosher salt, pepper, dried oregano, pinch of chile
4 English Muffins, toasted
Good steak sauce
Slice the red onions thinly and saute with olive oil, salt, pepper and dried oregano until they begin to carmelize. If you don’t have this type of onion, you can use about a 1/3 cup of red onion. Let onions cool.
Add ingredients, except bread crumbs, to a large bowl and mix with your hands. Remember that the cheese provides the salty flavor so don’t add too much kosher salt. Try not to crush the beef in this process. The bread crumbs should be added last and to the amount needed to make solid burgers. If you only have dried breadcrumbs, add fewer. Each burger should include all ingredients and the feta should be covered with meat. This will avoid the cheese burning. It may ooze in the cooking process, but that makes them delicious.
Grill on medium high heat to produce a nice crust on the burger and then turn down the heat and watch the meat. It is easy to over-cook and have a dry burger.
Eat on the toasted English muffins with a small amount of steak sauce. This would pair well with a glass of Chianti and a fabulous salad of CSA lettuce, shredded carrots, cucumbers, kalamata olives, sunflower seeds and oil and vinegar. Enjoy.
Grass-Fed Meatballs with Olives
I posted the link to this helpful website on the Special Order menu and it lists cooking tips and other information on grass-fed beef. This is a recipe that you can make in the oven.
Click here for the recipe
This is from the http://www.americangrassfed.com website that includes several more recipes. A chili would be a great way to use lean meat because it will be in sauce to retain a moist environment.
Chuck Wagon Chile ~ Paicines Ranch
CA ~ AGA Member
3 lbs Grassfed Beef, Chuck Roast, remove connective tissue and thin white skin, cut into bite size pieces
2 globes garlic – minced
1 medium onion – diced
1 medium red bell pepper – diced
6 tbs New Mexico Chili Power
5 tbs flour
1 tsp freshly ground cumin seeds (toasted)
1 tbs Dried Mexican Oregano
2– 3 cans Beef Broth (19.5 oz cans)
1 can Pinto Beans
1 can Kidney Beans
Brown beef in oil, add onion, red bell pepper and cook two minutes
Add garlic and cook 1 minute. Add chili power, flour, oregano and cumin, cook until meat is well coated. Slowly add two cans of broth, stir well. Add pinto and kidney beans, cook partially covered for approx 45 minutes, stirring occasionally.
You may use all or part of the last can of beef broth depending on how thick you want the chili. Season with salt and pepper to taste.