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TESTING

 
   
 

We at Attadale Farm have had the distinct pleasure of testing, cooking and enjoying our Grass-Fed Beef and Jurassic Pork for a while now. We thought it would be fine to share with you some of our regular favorites. If you have some to share, let us know and we may include them with the credit going to you.

We will be adding recipes on a regular basis. Thanks for looking.

Steve and Sandy 

 
   
   
 

         It's Best To Use The Best Grass-Fed Beef and Jurassic Pork For The Best Bites

                                                                Recipes For Attadale Farm Grass-Fed Beef And Jurassic Pork   

                                                           Hints For Preparing Attadale Farm Grass-Fed Beef and Jurassic Pork

To fully appreciate the fact that one must modify their cooking technique when cooking Attadale Farm grass-fed beef, one should have some understanding as to why the cooking techniques must be different. If a person believes that beef is beef, cows fed grain are the same as cows fed grass only, or that grass-fed beef is just naturally dry and tough, then there will be three ultimate outcomes. You will destroy enough grass-fed beef that you will adopt the foolish notion propogated by a cynical grain fed beef crowd that grass-fed beef is tough and dry; you will grow weary of the expense of buying more grass-fed beef to see if there is any grass-fed beef out there that is good; or you will continue on, keep trying and eventually arrive at the solutions I will be explaining here.

                                                                 THE WINNER IS THE LOSER IS THE WINNER OR THE LOSER!

If the "grass-fed beef" you have been buying basically cooks up the same way that your grain fed, store-bought, beef cooks up, and has required no real modification in your cooking technique, you have a win-LOSE situation. You win because you have not ruined any beef. You LOSE because the "grass fed beef" you have been buying is NOT grass-fed beef. You have been wasting your money and potentially risking your and your family's health! Why? Because it is impossible for grain fed beef and true grass-fed beef to cook the same. This is actually a great test to determine if you have bought true grass fed beef. Buy one package, cook it up the same old way and see. If it ends up edible, you lose, If you ruin it, you're in luck, and you are the WINNER!  

                                                                                                     WHY!     

Let's talk about a couple of the reasons that Attadale Farm true grass-fed beef will cook differently than grain fed beef.

The grain fed cow is modified by its ingestion of grain, grain byproducts, seeds, etc. Its saturated fatty acid profile starts to change the day it is fed its first bite of grain. When on pasture, a cow basically has a balanced Omega 3 and Omega 6 fatty acid profile. When a cow is fed grain, its saturated fatty acid profile becomes quite out of balance with way too much Omega 6. It is actually an unhealthy shift from the balance. Now, one of the differences in the Omega 3's and the Omega 6's is their "flash point". Omega 6 fatty acid has a higher flash point than the omega 3 fatty acid. The "flash point" is the temperature at which something begins to burn, catch on fire or oxidate very rapidly. With a higher flash point, the grain fed, out of balance, omega 6 beef can withstand overcooking much better than the grass fed omega 3/6 balanced beef that has a lower flash point temperature. Cook Attadale Farm true grass fed beef the same as the grain fed beef and you cook out the juicyness, tenderness, flavor, some of the health benefits and pleasure.

Another reason that Attadale Farm true grass-fed beef must be cooked differently than grain fed beef has to do with the structure of the cow's muscles. Once someone decides to modify the diet of the cow with grain or grain byproducts, they typically have begun the slide down that slippery slope of "cow alteration for profit". Most of the time this will include added hormones, grain based feed rations laced with antibiotics, asthma medicine and others like stomach buffers to help the owners fulfill their grandest wishes. Denying a cow access to their food supply is not done for the good of the cow. These "Lab Cows" or "Frankencows" are created for one purpose, and one purpose only--to attain the highest growth rate possible without killing the victims in the process. Muscles that balloon and grow abnormally fast due to the affects of their treatments are absolutely differrent. If they weren't, these people wouldn't do it. The bottom line is their bottom line. They sucessfully market their creations and help the people feel that it is best for everybody. A chemically, medically induced and  altered muscle is different than true(grass-fed) beef. We have been suffeciently propagandized not to know or care. Now, get out your apron!

                                                                                          Lets Get Cookin'

  


Attadale Farm Pizza


Pizza Crust

You can make your own, buy from pizzeria or use a mix - whatever you prefer.
I use one that will fit a rectangle (10 x 15 inch) rimmed baking sheet. Follow directions for the crust you prefer to use and press into pan. Follow cooking instructions for your particular crust. I usually cook mine at 425 degrees for 25 minutes on a rack set pretty low in the oven.

Pizza sauce

8 oz can organic tomato sauce

1 tsp. fennel
1 tsp. Italian seasoning

½ tsp. seasoning combo (see below)
1/8 tsp. anise

Pizza topping

½ lb. Attadale Farm’s Jurassic ground pork

1 tsp.. fennel
1 tsp. Italian seasoning

1/8 tsp. anise
3 cups shredded mozzarella cheese

1 ½ cups shredded cheddar cheese
¼ cup shredded parmesan cheese

I have also used Attadale Farm’s grass-fed ground beef or a combo of both beef and pork.

We like to add chopped tomatoes (about ½ large tomato), chopped onion, chopped olives, mushrooms, artichoke hearts, etc. Whatever your taste prefers. You may just want meat and cheese on your pizza.

Mix the tomato sauce with the remaining sauce ingredients and set aside.

Brown pork, drain if necessary. Add fennel, Italian seasoning and anise -
Cook and stir for about a minute or so to blend flavors.

Spread pizza sauce on prepared crust.

I put the pork on the crust first then add the other chopped veggies we like to use then top all with cheeses.

Bake at 425 degrees for 20 to 30 minutes (depending on your oven)
Let pizza sit for a few minutes before cutting into squares to serve


Seasoning combo - 1 cup salt, ¼ cup black pepper and ¼ cup garlic powder - mix together until well blended. This will keep well for several weeks if you store in an air tight container. You can alter the amount of each ingredient to suit your particular taste -


ITALIAN BEEF SOUP

3 Tbsp. olive oil

1 finely diced onion

1 rib celery diced, 

1 large carrot peeled and diced,

3 cloves minced garlic,

1 Tbsp. tomato paste
1 - 28 oz. can diced tomatoes

1 - 15 oz. can dark red kidney beans rinsed and drained,

4 Cups low sodium beef broth, 

1 bay leaf,

8 to 10 ozs. Attadale Farm grass-fed ground beef

Place dutch oven over medium heat. Add olive oil and cook onion, carrots and celery until tender (about 5 min)
Season with salt and pepper. Add ground beef and garlic and cook until beef is cooked through breaking up meat with back of spoon or tool of your choice. Stir in tomato paste and mix well. Add broth, tomatoes, beans and bay leaf. Season again with a little more salt and pepper. Bring to a boil then reduce heat and simmer for
about 30 minutes. Garnish with parmesean cheese if desired.


BEEF STROGANOFF

1 to 1 1/2 lb. Attadale Farm grass-fed round steak

1/4 Cup chopped onion

1 small clove of garlic, minced
4 oz. can sliced mushrooms

1 Tsp. salt

1 can beef broth
1 Cup sour cream

1 Tsp. Kitchen Bouquet

1/4 Cup flour

Cut round steak into thin strips, dust with flour and dash of pepper. In large skillet, brown meat in 1/4 cup margarine. Add mushrooms, onion, garlic and salt, brown lightly. Stir in beef broth, cover and cook about 30 minutes until meat is tender, stirring occasionally. Gradually stir in sour cream and Kitchen Bouquet. Heat through. Servie with noodles or rice. Serves 6


TUSCAN STEW (SLOW COOKER)

2 lb. Attadale Farm grass-fed beef stew meat (1" pieces)

1 can diced Italian-style tomatoes

1 can tomato soup
1 can beef broth

1/2 cup water

2 cups baby carrots sliced
1 tsp. crushed Italian seasoning

1/2 tsp. garlic powder

2 cans drained cannellini beans

Mix soup, broth, water, beef, tomatoes, carrots, seasoning and garlic in slow cooker. Cover and cook on low 5 to 6 hours. Stir in beans. Turn heat to high and cook additional 10 minutes. Serves 8

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ATTADALE FARM GRASS-FED BEEF CHUCK ROAST

Season both sides of roast with mixture of salt, pepper and garlic powder. I usually keep some of this mixed together to use. (1 cup salt, ¼ cup pepper and ¼ cup garlic powder). Occasionally I also season the roast with a little grill seasoning.

Place in pan with 2” sides

Roast at 275° for 45 minutes per pound

Remove from oven, cover with foil and let rest 15 to 20 minutes.

Slice thinly against the grain.

 


JURASSIC GROUND PORK CHILI VERDE

2 pounds ground Jurassic pork (I usually only use 1 ½ lls for just Steve and me)
1 onion chopped (I use way less because Steve doesn’t like too much onion)
2 small cans chopped mild green chilies
16 oz Salsa verde
2 tsp crushed garlic
1 cup beef broth

Cook ground pork and onion until meat is no longer pink and onion is soft. Drain if needed.
Transfer to slow cooker.

Add remaining ingredients and stir to mix.

Cook on low for 4 to 5 hours.

You may want to serve over rice or with tortillas but once again Steve doesn’t eat rice or corn or flour tortillas either for that matter!

Maybe this should be Steve’s Ground Pork Chili Verde recipe!!!!

I think you get the idea and can add or subtract ingredients as you like.

You can use ground pork in many ways. I use it in my meat loaf mix and I season it to use as sausage.

My seasoning mix for ground pork sausage is very simple.

2 tsp sage 2 tsp salt 1 tsp black pepper
¼ tsp marjoram 1 TBSP brown sugar 1/8 tsp crushed red pepper flakes
1 pinch cloves 2 LBS ground pork

Mix seasonings together, add to pork and mix well
Shape into patties and cook over medium high heat for about 5 minutes per side or until internal temperature is 160°.

Of course, as with any recipe, change the amount or the spices to suit your taste. We like more sage and I omit the brown sugar some of the time. I think this is a good recipe to get you started with seasoning ground pork for sausage and you can spice it up a lot or a little or not at all. And if you don’t want that much salt, I don’t think it hurts the recipe to cut back on that as well.


ATTADALE FARM "SOLID GOLD" GRASS-FED BEEF SOUP BONE SOUP

1 Attadale Farm grass-fed beef soup bone

1 to 2 Tbsp fat (I use our Jurassic Pork lard but you can use what you are used to.  If I'm going to use an oil, I prefer safflower.)

4 cups water

1 medium onion, shopped

1 cup sliced carrots

1 cup cut up celery and leaves

1 (16 oz) can tomatoes (if I don't have any of my own left, I use Muir fire roasted or plain diced canned tomatoes)

2 or 3 sprigs parsley finely cut

Salt to preference

1/2 bay leaf crumbled

3 peppercorns

1/4 tsp marjoram

1/4 tsp thyme

Cut meat off bone and cut into small pieces.  Brown in hot fat in large kettle.  Add water and bone and simmer covered 1 1/2 to 2 hours.  Sometimes I just put the soup bone with meat in the pot with water and after simmering for 1 1/2 to 2 hours I remove the bone and take the meat off and put all back in pot.  Add vegetables.  Tie the bay leaf and peppercorns in a cheesecloth bag and add to soup pot.  Add marjoram and thyme then cook an additional 20 to 30 minutes or until vegetables are tender.  Remove boquet garni (bay leaf and peppercorns) before serving soup.


Attadale Farm "Best Ever" Rib Eye Steak

Here's a great recipe from French trained cook and French cooking instructor, Martha Gay Reese.  

While cooking true grass-fed beef requires some adjustment over grain fed, this recipe gets it absolutely correct. Thank you Gay.

This recipe is for 2 rib eye steaks both weighing 1.2 lbs. and about  3/4" thick. Recommend ScanPan for perfect searing. Use the absolute highest temperature for your searing. Gay says this method will work on any Attadale Farm steak.

Dry them bone dry wth paper towels

Salt and pepper first side
Preheat pan to sizzling, add some olive oil, when it shimmers
Put in steak and sear it without moving for 1.5 minutes, pat top dry and salt and pepper it
Turn it and sear other side for 1.5-2.0 minutes
Pull pan off heat and let the steaks sit in it for another 2-3 minutes
Let rest for 5-10 minutes

Cooking time should be adjusted for the thickness of the steaks. More or less time off the heat. Do NOT SEAR LONGER