Yummy Grassfed Beef
Yesterday, Karen broiled a rib steak from our most recent beef. Wow, was it ever good! It was tender, juicy, full of real beef flavor. I was impressed myself. This was a beef that we purchased about a year ago and have had in our system since. He was fully mature framewise and had put on just enough fat and marbling that it was a superb dining experience. And think of it, NO CORN. All the great benefits if high omega 3, CLA, etc. that is the hallmark of grass fed, plus superior eatability. Also included in the meal were home grown potatoes, banana squash, and applesauce. We knew where it all came from and had a hand in producing it in sensible, sound manner. Yum.
January weather
In my last post I showed you a picture of one of our winter fields viewed out our back door. What it doesn’t show is the temperature. It was pretty mild that day in the high 20’s. The last 2 days have been pretty cold. That’s -7 yesterday morning and today it is “up to” 0, but the wind is blowing pretty hard making for a bad wind chill. The cows have good thick hair coats, but this kind of cold keeps then from gaining weight as much as we would like and it takes more feed for them to maintain their body temperature. Forcasters are calling for more snow, but it will have to warm up to get serious about snowing.
Welcome to Brady’s Beef blog
Hi, I’m John. Son Robert got us set up on this blog as a christmas present 2008. We’ll now see if I can keep up with the daily work. Producing grass fed beef is quite simple compared to this electronic technology. My goal is to give you some insight into the day to day activities that get the best beef to your table. Real nutrition packed food is not an accident. The solar interface between green plants and the sun is the base for what we do. If you will follow this blog you will gain an appreciation for the benefits of properly husbanded agriculture from the soil up. Thanks for watching.