This story will be brutally honest. You’ll soon know all my shortcomings.
Read MoreTODAY IS A CLARION FARMS GRASSFED BEEF RELEASE.
Read MoreWhat we DO have is excellent: chipped steak can make a good ground beef substitute, and we have plenty of sirloin steaks that are versatile: grill them whole, slice and sear for fajitas, make steak salad...the list is long. There is a pile of grassfed filet remaining (seriously - grassfed filet), several ribeyes (Delmonico), tip roasts, rolled rump roasts, London Broil, and briskets. You'll also find chuck eye steaks, petite tender steaks, and some cubed steak. Options abound.
Read MoreWednesdays are my favorite, because this is the day we pile in all of your favorite cuts that will enhance your meals later this week. Grainfed, grassfed, you name it, we raise it.
Read MoreYou fancy yourself a foodie, and you’re always seeking connections with the sustenance on your plate.
That’s wonderful! Let’s trace a grassfed steak:
Read MoreOver ten trillion gallons of water flowed through the Bonnet Carre Spillway during the summer of 2019, and each of those intruding units of river water freshened the brackish ecosystem that exists in the Mississippi Sound, resulting in massive die-offs of blue crabs, shrimp, and oysters.
A permanent solution is to stop the flooding instead of attempting to control it. The best way to take control of the flooding is to find a farmer who understands healthy water cycles and partner with the family by purchasing food directly from them.
Read More“This tastes like fish,” stated my sister, looking a little surprised.
“That,” I responded quite proudly, “is proof of all the extra omega threes found in grassfed beef.”
Read MoreIn other words, this collective mindset is demonizing beef because of crops while promoting fake meat made entirely from crops and sympathizing with pork and poultry that, being the product of omnivores, require crops.
Read MoreEfficiency has become synonymous with convenience, and convenience is the impostor that’s distracting modern agriculture from honest effectiveness.
Read MoreIn a world plagued by constricted beef options, where steaks from across the country are mutually interchangeable because they share a common industrial template, our farm is the beacon for better eating. EVERYONE sells 'fresh meat', but NOBODY has their own cattle. Where, then, does their beef come from?
Read MoreWednesdays are our favorite because this is the day we re-stock to Beef Barn with piles of our highly coveted steaks, roasts, and ground beef. It's not just a small blip on the radar; Dad hauls full pickup loads of our community minded BEEF back from the abattoir every week.
Read MoreOne doesn’t have to be too perspicacious when reading agricultural reports to realize that farmers are quite dependent on Washington for survival.
Read MoreThese days people want proof that the food they’re buying for their family is what is claims to be. The best way to gain such clarity is to come and see it in real life. We’re hosting a discovery tour on June 8!
Here's the schedule! (Details are progressing nicely!)
SATURDAY, JUNE 8 GRASSFED GADABOUT:
Read MoreFor years I’ve been wrestling an invisible adversary that regularly stymied my experiments born of whimsy, and these few words of insight exposed the scoundrel in an instant. Gotcha!
Read MoreThis rather dreary February Monday has me dreaming about steak, and when I’m in la-la land these days the steak I’m picturing is grassfed. Call me a product of the times, I don’t care.
Read MoreMaybe the world could use a little less scientific convenience and a little more meaningful work.
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