Oh, how I love my babies!!!
At Palmer Farms Grass Fed beef, we work super hard to provide you with high quality beef at the lowest possible price. Due to the high cattle prices, we have to go up 25 cents a pound after June 15th. I believe our beef is still very cheap for 100% grass fed, natural local beef. Any order you place on or before June 15 will get the current price. Round steak and short ribs are also on sale this week for 4.50 a pound!! We also have plenty of grilling steaks, and hamburger patties!! Come see us!!!
My sweet friend Jordan Harris at Harris Farms is taking orders on her strawberries. They will be ready in APRIL! She is a young farm girl who is a sweet young lady and not afraid to work! Lets support her by buying delicious, farm fresh strawberries!
You see all kinds of things on beef labels! All Natural, grass fed, farm fresh, pasture raised, I even saw one the other day that said 100% farm raised. Its so good to know it wasn’t produced in a factory in Mexico! Really? I am in the process of getting “certified” grass finished so this has been on my mind. I believe that all of those terms mean different things to different people. What does fresh mean? Or all natural. To me all natural means no hormones or antibiotics. What about pasture raised. A lot of grain fed cattle producers have taken notice of the buzz on grass fed beef, and the health benefits, and in some cases peoples willingness to PAY MORE! They say, okay, my cows eat some grass, I’ll say pasture raised, or in some cases grass fed, mark up my price, and people will not know the difference. My beef is Grass Finished, they are finished on grass, not finished on grain, and eat a little grass and hay along! They are 100% grass fed. Born and raised on our family farm. Not one bite of grain. EVER! But you can’t assume that’s the case just because my label says it. There has to be government regulations on meat, but ultimately knowing what we are feeding our family is OUR responsibility. If knowing where your meat comes from and how it was produced is important to you, find a farmer you trust. One that will be truthful, and transparent with you. I know my beef customers will agree that we are always willing to answer your questions, and love to show you our cows and farm. You know why? Because we are proud of what we do and we don’t have anything to hide! I believe that most farmers that are being honest with their products feel the same way! I love farming and raising cattle, but my favorite part of my job is the friendships I’ve made with my beef customers!
We are killing lots of beef this month, and wanted to run a special. Being a homeschool Mom I decided this would be a good math project for my daughter who is in the 8th grade. Here is what she came up with! Everyone who orders a 100# bulk order will draw for a coupon. All will be at least 5% off, some will be 10%, and one lucky customer will receive 20% off. Boy is she generous! He He So if you were thinking of stocking up on healthy delicious grass fed beef for the winter, now is your chance! I noticed beef prices were way up at the store, and ours are not going up, so come get your beef from us! Once you try it you will never go back. Just to be fair to my loyal by the cut customers, all orders less than 100# that are over$50.00 will receive $5.00 off! Special is good through the month of September!!
Todays favorite product is Shank Steak. The shank is a cut that is best slow cooked. It has a marrow bone in it, and slow cooking releases the marrow, and all its delicious flavor. I have a beef customer who is from Italy and told me of his childhood memories of eating Osso Buco, a famous Italian dish made with the shank steak. I had my butcher cut some out for him, and of course I had to cook some too. I had a recipe for Osso Buco in one of my cookbooks. I cooked it for my family and it was amazing! If you want to cook a healthy dish for your family, or impress your company with little effort, you should try Osso Buco! Shank Steak- $6.00 a pound
salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
3 garlic cloves, peeled
2 twelve oz. bottles dark beer
1 - 28oz. can whole tomatoes
1 rosemary sprig and 1 thyme sprig
preheat oven to 300 degrees. Season shanks with salt and pepper. Heat butter and olive oil in heavy pot over high heat, then add shanks. Sear both sides until golden brown, set aside. Throw garlic cloves into pot, next add the beer. Allow to bubble and cook for 5 minutes. Return shanks to pot. Crush tomatoes with your handsand put them in pot. Toss in rosemary and thyme. Cover and put in oven 3 to 4 hrs, or until meat is fork tender and the sauce is rich and thick. Keep lid on until you are ready to serve. You can eat it alone, with risotto, or buttered noodles. It is delicious!
Every day this week I want to feature one of our new favorite products. This is at the very top of the list. This is an old fashioned bone in rib-eye. It is a rib-eye that has the baby back ribs attached. It is the best steak we have ever eaten! It cooks to perfection and the bone gives it a delicious flavor! Most butchers won’t give you bone in rib-eyes because they are so hard to vacuum seal, but since I work there and package our own meat. He cuts them out for me. You have to give them a try, I promise, you won’t be disappointed!! Old fashioned bone in rib-eyes- $9.75 lb.