Author Archives: Administrator

We recently processed the first two steers from our Registered Angus bull.  These yielded some Ribeyes that the processor said would grade Choice, a rarity for grassfed, grass-finished calves.  The USDA inspector was quite impressed, as well.  This processor where … Continue reading →

Last weekend we traveled down south to the recently completed Rancho Maderas, aka Woodyville.  We had a great, relaxing time.  Among other things, I let the guys taste some Condalia Farms Brand tenderloin, shown here about to go on the … Continue reading →

Sodium chloride, or salt, is essential to life.  However, most docs feel like we get way too much sodium, especially in relation to how much potassium we get.  You see, cells thrive when the sodium/potassium ratio is correct, and problems … Continue reading →

Now this sounds good, and easy enough for me to try! 1 cup water 1 tbs sea salt 1 large garlic clove, peeled (author actually uses an entire head of garlic, which I will try!) 1 cup packed flat leaf … Continue reading →

Some pics from earlier in the week.  These are looking good!  Some of the first calves from our registered Angus bull.  These guys are about 18 months old, made it through an epic drought with flying colors!   Bottom-line,  David knows … Continue reading →

It turns out the London Broil cut makes wonderful jerky!  Here’s how you can do it: We started with a 3.7# London Broil (which included some bone). Defrost it in the refrigerator, but it is good to cut it when … Continue reading →

I’m pretty much of a simpleton when it comes to cooking, I guess.  I had never really heard of “stock” until last year, when Ben C. and Mark J. introduced me to it.  Maybe you’ve never heard of it either, … Continue reading →

A tip from David on cooking London Broil on the grill/bbq pit/smoker:  After seasoning, he wraps his London Broil in foil, leaving just a little opening for some smoke to get in.  Then he cooks it over mesquite coals for … Continue reading →

A London Broil from last night makes a wonderful steak salad today, steak sandwiches tomorrow!  Took about 30 minutes to cook in the oven.  A very tasty cut of beef!  See the recipes under Beef Recipes – Steak – London … Continue reading →

Yesterday the Wall Street Journal mentioned that BPI was temporarily shutting down three plants that make “lean, finely textured beef”, aka pink slime.  Now this is startling:  according to that article, the annual pink slime production was, most recently … … Continue reading →