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PostPosted: Wed Jan 28, 2004 2:00 pm 
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I have very little experience with grass fed beef but was sold on it’s value and interested in giving it a try. My biggest hurdle was and is that I live 80 miles south of Dallas and not close to any grass fed growers (that I know of, I looked). The first step in this journey was finding the product. The resources I looked into were metroplex drop point deliveries, mail deliveries, and co-op groups. The metroplex drop point delivery service came close to being my first purchase. I looked up their delivery schedule and tried to coordinate with my Friday night soccer games. The problem for me was that the deliveries were all over the metroplex and not consistent. Too much chasing and planning involved for a mom with a 15 month old so far from home. I also emailed a ranch that mailed their beef. This seemed easy and convenient but the price was high and impersonal. The co-op option still intrigues me; it is a great way to get quality fruits, vegetables, and meat at good prices. For now the co-ops just seem too involved and time consuming with coordinating orders, meetings, and pick-ups.

Finally, while with my Mom one recent Saturday, I remembered reading about a grass fed beef grower selling their beef at the Farmers Market downtown Dallas, So, we went. It wasn’t hard to find them since they were right next to the free Farmers Market parking lot. They were very helpful and I didn’t feel like a newbie goober. The prices were great and I bought 5lb ground beef, a roast, eggs, and Redman’s salt. This I think will work. They are at the Farmers Market Fridays so I can stop there on my way to soccer games in Addison.

I made chili for a church function with the ground beef. It was the best chili I’ve ever had and it was the first dish emptied at the church. I made it in my slow cooker with tomato paste, onion, garlic, paprika, chili powder, salt, pepper, and enough water to keep it fluid. I didn’t brown or drain the beef; just threw everything in and let it cook for 4-5 hours. The roast I made for the family. I also cooked it in the slow cooker. It came out tender but didn’t fall apart. With other roasts you can’t get it tender until it falls apart. I don’t know if this is a trait of pasture beef but I have another roast to try soon.

I hope everyone enjoyed. I was in a writing mood and wanted to share. Anyone else have thoughts or musings about finding, cooking, or eating pastured meats?

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PostPosted: Wed Feb 11, 2004 3:54 pm 
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As I posted in the GG&L forum:

One retail store that I know of in the DFW area that carries purely grass-fed beef is Cox Farms at 1026 S Main St, Duncanville, TX Phone: (972) 283-8851. They stock Slanker's grass-fed beef:
http://texasgrassfedbeef.com/grass_fed_beef.htm
along with lots of organic supplies. I think they also carry "free-range" chickens and similar items. Cox Farms is a family business, so I'm fairly confident that they would work out special orders if necessary. If the distance isn't too inconvenient, give them a try for your grass-fed needs.

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PostPosted: Thu Feb 12, 2004 11:55 am 
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There is a family ranch just north of Hillsboro. They open their ranch up to visitors the first Saturday of each month.

Website is SteakBurger.com

It's amazing what resources you can find when you want to!

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PostPosted: Thu Feb 12, 2004 7:02 pm 
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Location: Garland, Texas
For quality ground beef you don't have to travel nearly so far. Both Tom Thumb (Randal's) and Whole Foods stores carry a locally produced Longhorn ground beef which is 98% lean from Springerhill Ranch.

Due to the low fat content, it is wonderful in chili or a spaghetti meat sauce (eating it tonight). For making hamburgers, it is a bit too dry (IMO) and recommend @ 2 tbps Worchestershire sauce and 2 tbps fat free Italian dressing to 1 lb of ground beef.

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PostPosted: Tue Feb 24, 2004 9:28 am 
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Joined: Mon Apr 21, 2003 12:41 pm
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Location: Austin
Thanks for posting your experiences with grass-fed meats - I switched to all grass-fed meats about a year and a half ago, and would never go back!

General tips for cooking:
--Steaks are best if marinated, and should not be cooked past medium -- well-done grass-fed steaks are chewy, rare ones are simply heavenly. And since grass-fed cows are so much healthier, I wouldn't even worry about bacteria :-)
-- Alternative is to slow cook steaks (like round). Same experience as with your slow-cooked roast -- they don't fall apart, but they are wonderfully tender.
--Grass-fed chicken will not have as much "shrinkage" as the store-bought, so you can count on more meat per raw pound.

You can find lots of sources for grass-fed meats at http://www.eatwild.com

Judith


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