Lengua!

I hate to admit that we have not always utilized this special cut of beef, as we should have.

But we didn’t have anyone to cook it for us, until now!

Last year, Peter H. obtained a tongue from a small meat market outside of Austin.  His friend Laura E. F. prepared it, and it was great.  But she says – and I agree – that this tongue we had last night is far superior.  Laura grew up in Baja, Mexico, and has traveled all over.  She says that our Condalia Farms grassfed beef tongue is the best she’s ever tasted!  In addition to the taste, she said there is more usable meat in our tongues than in those from corn-finished beef – which have significant amounts of fat that she discards.

Here is Laura’s creation, from last night:

IMG_20160412_192732 Maybe Laura will authorize me to post her recipe …

(yes, the rice and beans were spectacular, too.)

 

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Grassfed butter and cheese …

No, David has not yet agreed to milk the logo cow, but he figures he could handle it.  Just no pictures, we don’t want to ruin his cowboy image …

In the meantime, it’s been on my list for a while to try to run down some reasonably-priced grassfed butter and cheese.  It only makes sense that if we are concerned about the Omega 3/Omega 6 ratio in the fat in our beef, then we should also think about these foods, especially given the fact that they are mostly fat.

As good fortune would have it, the local HEB now stocks Kerrygold products from Ireland, at reasonable prices.  I’ve tried both, and can recommend them on taste!

IMG_20151019_154651

IMG_20151019_154711As they say, don’t we all have a little Irishman in us???

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More on bones and marrow …

Getting the goodness from bones and marrow, in two steps:

1.)Cook the bones by roasting and remove marrow from bones:

  • Roast 15 min at 350 F – 375F, until some fat is running out of bones.
  • Remove from oven, remove marrow “hot dogs” from bones.

One way to use this marrow:

  • Spread on toasted French bread or bread of your choice.
  • Sprinkle on some finely chopped, raw greens (kale, lambs quarters, etc.) and onion with lemon, olive oil.  As options, mix the marrow 50/50 with grassfed butter before spreading (in a small food processor); add some chopped parsley to the greens.
  • If you like, top with a thin slice of grassfed sirloin.  We did this and had great results, as shown here:

MarrowSirloinBaguette

Another way to use the marrow – add it to stews or pot roast in the Crock Pot.

2.)Boil the “lightly roasted” bones to create a light broth.  (some others like to roast the bones until they are brown – that’s an option)

To cook bones by boiling:

  • Boil for 5 – 20 hrs.
  • Put in 1 – 2 cups of apple cider vinegar, last hour or so, to help dissolve more nutrients from bones.
  • Don’t use any salt.
  • Freeze in pints – boil it down more so it is strong (more like stock than broth) to save freezer space.
  • Add celery to this broth for fiber, use with meat, beans or rice.

From Janet G., with some additions from MP.

 

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Comments on latest T-bones …

Says new customers Curt and Annette N.:

"We had a couple T-bones tonight that were outstanding!"

CurtNTbonePic
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Bones and Marrow – a reference from Janet G.

Think about it:

For about 2.8 million years*, humans likely consumed the marrow inside bones as well as the cartilage surrounding the joints.

For about 100 years, we have not …

Only since 1900 or so has Hydrocarbon Man, in some but not all places of the world, had enough food to waste and/or disregard.  Prior to that, everything was used – right down to the squeal.

So, many believe that we are missing out on potential health benefits from consuming bone marrow and connective tissue, along with organ meats like liver.

Of course, the best way to avoid a lot of modern health issues … is to only live to be about 35 or so!  That’s the archaelology-derived (teeth and bones) estimated average lifespan of the historic American Indians. Of course that should probably not be used as a proxy for lifespans over the 2.8 million years of our existence, throughout the world; the Bible documents some really old folks, and it would make sense that in many areas of the world, people lived far longer than an average 35 years.  Of course, we almost died out about 70,000 BC when supervolcano Mount Toba blew out and caused a dramatic cooling – there were only about 2000 of us left … but I digress.

Anyway, shown below are some excerpts from dentist/pioneering nutritionist Weston A. Price, courtesy of customer and bone connoiseur Janet G.:

“Even foods to which individuals may be definitely sensitive, as proven by the leucopenic index and elimination diets, frequently may be tolerated with slight discomfort or none at all if gelatin is made part of the diet.”31

“By then, Dr. Gotthoffer had already turned up many earlier studies supporting gelatin’s role in digestion. Early in this century researchers showed that gelatin increases the utilization of the protein in wheat, oats, and barley, though not of corn; that the digestibility of beans is vastly improved with the addition of gelatin; and that gelatin helps the digestion of meat protein.32 The last appears to confirm the subjective reports of many people who say that meats found in soups and pot roasts–cooked with bones for a long time in a liquid to which a touch of vinegar has been added–are easier to digest than quickly cooked steaks and chops, and why gelatin-rich gravies are at the heart of many culinary traditions.”

“Confirming recent studies showing that glycine helps infants grow properly, Gotthoffer reports the existence of more than 30 years of research studies showing that gelatin can improve the digestion of milk and milk products. Accordingly, nutrition textbook writers of the 1920s and 1930s recommended that gelatin be included in infant formulas to help bring cow’s milk closer to human milk.”

So, even back in Price’s day there was discussion about digestion problems some folks may have with wheat (gluten?) and milk (lactose intolerance).  Maybe these issues are more at the forefront, today, due to the lack of bone marrow/gelatin in our typical diet?

* age of the oldest homo genus remains, in Ethiopia (Lucy, also from Ethiopia, was pre-homo, 3.2 million years old)
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Skirt steak marinade, from Ellen H.

Doug H.’s wife, Ellen, is quite a chef.  She was kind enough to share her skirt steak (fajitas) marinade recipe:

Skirt Steak Marinate 
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon coriander 
3 tablespoons dark brown sugar or Mexican brown sugar
Cilantro 
Put all in a blender.

Many thanks, Ellen, I can’t wait to try it!

 

 

 

 

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New beef, record calf, record rain, July 2015!

Recently we were the recipients of that incredible deluge which filled Lake Buchanan from 55 % full, to 71 % full.  A narrow band of showers dropped 10.7 ” or so at the ranch, evidently due to a stalled front.  The Brownwood airport received 12″ that morning, over some 6 hours.  All this on a day when, in Austin, it looked like it shouldn’t be raining anywhere.

So, one large tank at the ranch caught 7′ of water and went on the spillway (along with the others).  It is now about 18′ deep!

IMG_20150721_100731

This month we just harvested and processed our largest calf to date, almost 1200# live weight.  At today’s cattle prices it is hard to make them into beef, but we still are.  Had to bump the prices just a bit, but we still offer a great value in quality, local, grassfed (and grass-finished) beef.

As I write this we are already a bit low on a couple of items, but we are processing two more next week.  So, send those orders in, holler and come on by!

As always, the Pricelist, some great recipes and more are located at our website:  www.lonestargrassfed.com

Thanks!

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Turtle burger rocks!

We had occasion to visit The Turtle Saturday night.  Of course, I had to try one of their burgers (using Condalia Farms Brand Steakburger).  The Saturday special was 1/2 # burger with horseradish sauce, and a yellow tomato slice.  Wow.  Chef Bubba continues to hit it out of the park!

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Mesquite Bean Flour-encrusted London Broil …

Last Thursday I was hungry for a London Broil.  I decided I wanted to brown it in the cast iron skillet, and went to the freezer for some flour.  No flour.  All I had was mesquite bean flour which I had ground last year.  WAIT!  There’s an idea.  So, I sprinked the London Broil with the mesquite bean flour, sea salt, pepper – and browned it the skillet.  Wow, the aroma coming off of that was fantastic.

In case you have never tried mesquite bean flour – and you probably haven’t – it’s wonderful stuff.  It has the aroma of molasses.  The pods are high in sugars, carbs, and the seeds are high in protein.  The flour consists of both, although the seeds are very, very hard to grind.

Love it or hate it, the mesquite is a one smart plant.  It provides a bean that deer and cattle and other critters love, and that bean is nutritious to them, as well.  The pod portion is easily digested, but the seeds make it right on through the digestive system, coming out in a convenient, moist, fertile … mini-compost pile!  Now that’s a smart plant.  Yeah, sometimes they come up in our fields where they are not that welcome, but on balance, they are a positive, in our opinion.  I don’t think anything would have survived 2011 without them, as they provided a bumper crop of beans that year, when we had 5″ of annual rainfall (v. 27″ normal) .  That’s when we started wondering just how sentient these plants really were.  OK, pretty woo woo, but we’re just observing what’s going on.  David and I both agreed it was the largest mesquite bean crop we’d witnessed, and the trees dumped them profusely in big piles.  Maybe they were just stressed, but there’s little explanation for the huge volume of beans.

So, you can find out more about how to make your own mesquite bean flour right here on the site.  And ’tis the season – July.  We had a very small, late crop of beans at the ranch this year.  Either the trees put out so much last year, or they were hindered by the 0.4″ of rain we received between November and Memorial Day, or – hold on to your hats – they knew we would get 4 + ” of rain on Memorial Day, followed by several 2″ rains in June and July, so they figured they didn’t have to make so many beans this year in order for stuff to survive, so they could take the year off.  Take your pick!

Back to the London Broil … after browning, cooked it for about 40 min at 350 F, it was perfect.  Slice it thin, like brisket, against the grain.  It has been great in London Broil salads with baby arugula and Cruciferous Crunch, since then!

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Grassfed Beef Vegetarian …

Here’s something neat I have found, that I want to share.  Trader Joe’s has a couple of packages of “greens” that I really like – their Baby Arugula and Cruciferous Crunch.

Take some Sirloin or London Broil from the night before, some Baby Arugula and Cruciferous Crunch, a little ranch dressing and pepper, maybe a dash of Bragg’s Apple Cider vinegar – and you have a great grassfed beef salad!

Trader Joe’s Baby Arugula is tiny – the way I like it.  And it’s only $1.99 per bag.  HEB does not often have this size, from any supplier.  Also, this product seems to stay fresher, longer.

The Cruciferous Crunch is just that, a collection of a bunch of crucifers – you know, those plants they say are so good for you:  two kinds of cabbage, kale, sliced brussel sprouts and shredded broccoli.

Just call me a “grassfed beef vegetarian”!

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