David reports that Condalia Farms received 0.6″ of rain last week (more than Austin did).  Also, Brownwood got a hard freeze, but we did not.  So he reports our summer grasses are now growing, our winter grass is growing, and the rye we planted after the 3.3″ rain a few weeks ago has sprouted!  Also, two calves were born last week!  We’ll take that good news!

London Broil is familiar to many, yet unknown to some.  Among other things, it is a way to eat really tasty meat on a budget!  (ours is currently $5.99/lb)  Of course I’m a sirloin guy, and the London Broil contains some of that, but I think I like it about as well as any cut! (and on the one above, there is even a wonderful bone for Fideaux)

Typically, London Broil is cooked in the oven, at say 425 F, on the top rack.  Recipe here, thanks Pam S.! A meat thermometer is used to determine doneness.  Then when you take the meat out, you slice it against the grain, much like a brisket.  Wow.

You can also cook London Broil on the gas or charcoal grill, but it takes a bit of skill to cook this 2″ thick slab of beef on the grill without overcooking the outside.  See the recipe we list from Tom Perini’s Texas Cowboy Cooking, what they call Laredo Broil.

Now, when you have had a wonderful supper with your London Broil, the good news is there is plenty left for sandwiches (with arugula, of course) for the next day, or a couple of days!

Remember, Thanksgiving and Christmas are coming up; turkey is great, but not for every meal!  A London Broil might fit your need to feed the family something great, over the holidays!  Bon appetite!

We’ve learned many things, so far.  An example would be fresh versus frozen beef.  We’ve had a couple of genuine beef connoisseurs mention that they like beef which has never been frozen.  Yet when they try ours, which is frozen at the packer, they remark at how great it tastes!  What’s up with that?  Well, we don’t know, but maybe it has to do with what is really fresh, and what is not.  Keeping something like beef unfrozen from the time it is cut to the time it is consumed … seems unnatural, seems like that is a long time.  So, is something added to that unfrozen beef, to keep it from oxidizing, drying out?  Don’t know, maybeso.  Also, taste gets back to Enjoy our Terroir! They are what they eat, and in our case, we know what they eat … and what they are not fed.

Another thing we’ve learned is this.  Remember that old “wive’s tale”:  “You’ve got to have a certain amount of fat in ground meat or it won’t make a good patty, won’t stay together.”?  Take a look at our Steakburger.  We don’t know the “percentage lean”, but you can see by its color that it is very lean.  Well, I’m not the greatest patty-maker in the world, but the Condalia Farms Brand Steakburger patties I have made have really stayed together well.  Hmm.

Finally, there is a certain belief that beef has to have massive marbling to stay moist during cooking, and to be tender.  Take a look at the Testimonials on our ribeyes.   I’ve also heard:  “Your sirloin eats like filet.”  I agree, it’s my favorite!  Nuff said!