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Affordable Grass Fed Beef

March 31, 2012

Like so;

You will find it at your farmers market or local farm. Tip of the day, go to the stands towards the closing hours of the market. The more expensive cuts are the first to go and usually by the end of the day, the vendors only have the “non-desirable” cuts of beef left. Like stew meat or as above shoulder steak. They will happily cut you a deal. Their objective is to go home with empty coolers. This was a very large package of shoulder steak. Once defrosted (in the fridge), I was even more blown away how CLEAN this beef looked. Look at the beautiful dark red color. The less desirable cuts just need some love. Like a good marinade…as in so;

Follow along; 3 cloves of crushed and chopped garlic, 2 tbsp rice vinegar, 1/4 cup pickled ginger, 3 tbs soy sauce and 1 teasp miso paste dissolved in some water.

Let it do it’s thing in the fridge for 8-24 hours. Be VERY careful when you cook this. This lean type of cut needs very short cooking time after it’s been marinated. Don’t over cook.

Roasted some “purple potatoes” with it. A drizzle of orange infused olive oil, fresh basil and sliced red onion did the trick.

Coming up next, my review of CJ Hunt’s “In Search of the Perfect Human Diet”

Enjoy the Day. Smile a lot and be nice.

4 Responses to Affordable Grass Fed Beef

  1. Mitchell - Home Fitness Manual on March 31, 2012 at 9:59 pm

    Marc, great tip. I might try to swing by a farmer’s market tomorrow and try this out.


    • Marc on April 3, 2012 at 6:10 am

      Thank you Mitchell!


  2. Anna on April 2, 2012 at 12:24 pm

    You are so right, Marc. I almost never buy the premium cuts, unless they are part of a bulk buy of assorted cuts (CSA or 1/4 or 1/2 side). Cuts like shanks, short ribs, oxtail, brisket, & chuck roast offer great values, whether buying from the pasture based ranch at the farmers market or from a store’s meat counter.

    Even at the new Whole Foods in my town, aka “Whole Paycheck”, at least one of these budget cuts is usually available from a grassfed & local source at a price cheaper than the ubiquitous organic boneless chicken breasts (& I’m not just talking about the org boneless chicken breasts sold at WF, but also cheaper than those sold by Trader Joe’s and other nearby supermarkets). Used in stews, soups, curries, and other dishes where meat is only one player in the dish is another way to stretch a budget, especially if the sauce has been enriched with bones, marrow, or bone broth.

    Santa Claus brought me a great tool for tenderizing tougher cuts last year – a heavy meat mallet developed by Chef Michael Ruhlman (http://shop.ruhlman.com/products/meat-mallet). It’s been very useful to tenderize & shorten cooking times for cuts like bottom round roast when I make Swiss Steak recipes (browed, smothered & braised in a gravy-like sauce). I often make Swiss Steak with bison or venison round steaks, which is not a tender cut without low, slow cooking. Pounding the raw seasoned meat with the deep V ridged side of the tool allows for fall-apart tender meat in almost half the cooking time of non-tenderized tenderized meat pieces.

    • Marc on April 3, 2012 at 6:09 am

      Hi Anna,
      Great hearing from you again. I will take a looksie at the tenderizer. I do have a good meat mallet, but obviously this is a bit different.

      as to Whole Foods, I just bought 3 big packages of chicken necks. About 6 pounds and total coast was less than 5 bucks. Great to make soup with. I also buy their frozen grassfed bones and oxtail, also super cheap.

      Trader Joe’s just opened in our area and the crowds are still so silly, that I’ve only gone once.

      Have you ever used swiss chard in your bone broth? I recently did and enjoyed the flavor it gave. Not bitter at all.

      Have a good week.