Glory, glory, friends. It's a winner. That steak was tremendous. I didn't eat anything else; steak ruled the evening. And the evening was good.
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TODAY IS A CLARION FARMS GRASSFED BEEF RELEASE.
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When tension exists in the production of food, discomfort jumps to the end user. Nobody can eat contentedly from a platform that’s hanging on the edge of catastrophe, yet that’s exactly where we find ourselves today.
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Enriching food with supplements is not as complete of a solution as enriching soil, then feeding food grown from that soil to ill patients. To paraphrase the Frenchman, taking supplements completely misses the wholeness of eating. Following this logic, every doctor in the world should participate in farming as an extension of their craft.
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I'm frequently asked about winter watering for our grassfed herd. How do I keep the water trailer from freezing up?
The answer is not as complicated as everyone thinks: I don't keep the trailer full of water when it's freezing cold. If the trailer freezes, I'm toast.
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What 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.
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People my age find it nearly impossible to get on in the field of agriculture without encountering the subject of money. Our elders tell us we need a lot to get started, we’ll never make any while we’re working, and we better get out while we still have some.
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You 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:
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