We all know how to describe our food, right? Chocolate is sweet. Lemons are sour. Fresh cranberries are bitter. French fries are salty. These words are part of our everyday vocabulary, and these basic tastes make up the language we use to both create our meals and recipes and talk about our food.

But did you know there is a fifth taste?

It’s true! Umami (pronounced ooo-MOM-ee) is the word for that flavor we’ve always been able to taste but have never been able to quite describe. Umami is, according to the Umami Information Center, “a pleasant savory taste imparted by glutamate, a type of amino acid, and ribonucleotides, includes inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products.” Umami, in short, is the taste of protein. And it’s delicious.

Umami is a Japanese word (it stems from the word “umai,” which means delicious), but it’s a taste beloved worldwide. This map of traditional, umami-rich foods from around the world demonstrates that umami is a taste sought by every culture, from seafood-based sources in Asia to Hungarian-style kielbasa and aged cheeses in Europe to some downhome BBQ sauce and gravy in the U.S. One of the most commonly enjoyed sources of umami around the world is actually tomatoes. Think about how many variations there are on the tomatoes from your backyard garden—marinara sauce, ketchup, a slice on your hamburger, mole sauce…the list goes on. Tomatoes are a cooking staple in part because they are such an amazing source of umami.

Okay, so pretty much everyone loves umami. Why, though?

Well, it comes down to biology. Humans are drawn toward things that are necessary to our survival. Protein is one of those things, and if you’re tasting umami, it means you are consuming the protein your body needs to function. Umami is actually more than just a taste, though. Umami helps satisfy your appetite, which in turn, helps control portion size. It also decreases the need for salt in your food. Umami enhances salt’s flavor so you don’t need to use as much to achieve the same result.

How can you tell how much umami you might get from a given food? Umami can be measured by the level of free glutamatic acid in the food. Aged cheddar cheese has an umami level of 78 mg/100g. Parmesan cheese, on the other hand, is one of the most umami-rich foods around with a level of 1,680! There are many foods that contain umami and you can use your taste buds to guide you toward your favorite combinations or check out this chart for the specific levels.

You may be wondering why, if umami is such an essential part of cuisine, you haven’t heard of it before. Umami is a taste humans have craved for thousands of years, and the term “umami” was coined back in 1908 by a chemist named Kikunae Ikeda (who went on to patent MSG). However, umami has only recently been recognized by western scientists—the existence of taste receptors on our tongues for umami, in addition to the four basic tastes of sweet, sour, bitter, and salty, was just confirmed in 2009.

Science has also shown that the math behind umami’s flavor isn’t as simple as 1+1=2. Instead, when ingredients with umami-providing compounds are combined (like beef and cheese), the ingredients enhance each other and increase the umami exponentially, creating flavorful, crave-worthy dishes. You may already be maximizing your meals’ umami potential without even realizing it. Bacon on a hamburger? Parmesan on top of your tomato sauce and pasta? Peak umami. But if you’re looking to deliberately try for that delicious umami taste, there are a ton of options you can try out—and most of the ingredients are probably already in your kitchen.

• A dash of fish sauce (made from fermented fish and packed with umami) will give a dish an added layer of flavor
• Try boiling your potatoes in chicken broth rather than water
• Add red wine to soups or stews
• Pair beef with mushrooms or mushroom sauce
• Add this brown sugar cured Berkshire bacon to literally everything
• Toss some cooked shrimp into your salad

In the mood for a foolproof umami recipe rather than some umami flavor experimentation? There are a ton of umami-rich recipes to choose from, and the recent emphasis on umami and all its glory means a quick Google search will bring up galleries of umami-laden recipes. As you browse, you’ll probably notice that a lot of the recipes are classic comfort foods—just another sign that we all love and instinctively seek out umami!

Here a few highlights from Eating Well’s umami gallery:

• Lasagna with Slow-Roasted Tomato Sauce (umami elements: tomatoes, mozzarella, ricotta, Parmesan)
• Blue Cheese Portobello Burger (umami elements: mushroom, ruby port, blue cheese, tomato)
• Baked Parmesan Tomatoes (umami elements: you guessed it—tomatoes and Parmesan. A quick and easy side dish!)

Want to try something a little more unusual? Try this Japanese Beef Stew recipe. It’s packed with umami and features beef chuck roast, which you can stock up on right here.

Whatever flavor you’re craving today—be it sweet, sour, bitter, salty, or umami—we wish you a day of delicious, satisfying meals.

Enjoy!

Tradition.

It’s a word that looms large in many families. Cries of, “But what do you mean you added HERBS to the mashed potatoes?” can echo through the halls at the merest hint that something about the holidays Might Change.

But you know what?

This year, we say to those fervent traditionalists: We’re doing things a new way. (And, to you, we say buy some earplugs because those traditionalists will be dragged toward a new food horizon, kicking and screaming all the way, and you only get one set of eardrums, so you want to take care of them, you know?)

So. What does that new way look like?

Well, that’s the beauty of it: you are free to do A-N-Y-T-H-I-N-G you want for your holiday main course. In honor of this occasion, we rewrote a little Dr. Seuss (from the classic, Oh! The Places You’ll Go!) for you—feel free to recite it to any stubborn family members who give you a hard time about New Recipes:

I have brains in my head.

I have feet in my shoes.

I can steer myself

Toward any recipe I choose.

I’m on my own

When it comes to prepping this meat.

And I am the one who’ll decide what we eat!

That’s right! YOU are the holiday food decision maker here! If you want to kick things up, then things will be kicked straight into Flavor Town! So let’s talk options.

First up, we’ve got some suggestions on ways to make turkey seem fresh and interesting this holiday season, especially on the heels of just enjoying it for Thanksgiving. First, though, you may want to check out these tips on selecting your turkey. All those different labels (fresh, frozen, self-basting, deep-chilled…) can be confusing!

Once you have your turkey selected, it’s time to think outside the box as far as preparation.

How about a turkey that’s basted IN CHAMPAGNE?Doesn’t that sound decadent? This recipe promises crisp skin, juicy meat, and a light flavor, and if champagne straight from France is outside your budget, any dry sparkling white wine can be substituted. Find the Champagne-Basted Turkey recipe from Fine Cooking here. Champagne too fancy for you? How about a beer-braised turkey? This recipe combines a healthy portion of stout beer with dark brown sugar and molasses to make a brine that will have you salivating.

So those are some different flavors to incorporate into your meal. Now how about some unique preparation options?

This Smoked Beer-Can Turkey recipe definitely fits that description! Brined and then rubbed in spices, this turkey has a smoky taste that you’ll love. If you decide to go this route, just keep in mind the number of people you are serving and the size of the bird you’ll need.

This recipe is designed for a 12-14 pound turkey, which can comfortably serve 8-10 people. If you’re expecting a larger crowd, this method of preparation plus trying to arrange a huge, 25 pound turkey vertically inside your grill might not be compatible. In which case, you may want to break out your big giant fryer and try deep-frying your turkey!

One of the major benefits of deep-frying (in addition to that crackling skin) is that the turkey cooks FAST. No getting up at 5am to put the turkey in the oven if you go with this option! This Louisiana-Style Deep-Fried Turkey recipe from Fine Cooking has a small ingredients list but promises big flavor.

Turkey is certainly a classic holiday meat choice, but there are plenty of other meats you can get snazzy with this holiday season. If a whole beef tenderloin sounds more like your cup of tea (or, more accurately, your cut of meat), try adding a coffee crust.

This recipe from Better Homes and Gardens also suggests ways to vary the recipe to reflect your own tastes (or, you know, to help you through that moment when you KNOW you had garlic powder in the cupboard yesterday, but now, the moment that you NEED IT, it has DISAPPEARED).

Planning to go with the Hostess’s Best Friend option?

(That is what I call ham. Because it is a hostess’s best friend. Often pre-cooked and able to be served hot or cold, ham is perfect for stress-free feeding of a big crowd.)

Try adding unique condiments or an out of the ordinary glaze to spice things up. Spiral-slicing makes this meal option even easier—check out our spiral-sliced Applewood Smoked Ham with a Honey Glaze here.

Want to get really fancy?

Try a Berkshire Pork French Rack Roast. This cut of meat may be kicked up enough for you and your family all on its own this year, so we’ve got two methods of preparation for you.

First, a simple way to make this is to use a dry rub (any flavors that strike your fancy!) with a reverse sear method of preparation. Reverse searing cooks the meat on a low temperature to get all the way to the center without any risk of overcooking the outer layers of meat. Here’s a how-to for that option.

Want to get even fancier? This recipe from Epicurious calls for juniper berries, Turkish bay leaves, a mortar and pestle, and five days of brining! This recipe may be a bit on the, shall we say, high-maintenance side, but who are we to stand in the way of your ambitions so you can find the recipe here.

With all these options, the toughest decision you’ll have to make this holiday season is deciding which recipe to go with. But once you make that decision, you’ll get to bask in the glory of everyone LOVING your kicked up holiday main course. And then you can look forward to enjoying a whole year of telling those traditionalists, “I told you so.”

Do you have a kicked up holiday recipe that’s a little untraditional? We want to hear about it! Share your recipes with us in the comments section below.

Welcome, Spring!

As we emerge from the bleak depths of winter, the arrival of spring brings with it budding flowers, greening grass, and the perfect occasion to eat one of our favorite meats…ham!

Ham is a great main course for entertaining and a classic choice for the Easter holiday.

Ham is also a versatile option in terms of preparation. You can glaze it, spiral slice it, smoke it, top it with mustard, or go full hog (sorry, couldn’t resist) and throw yourself an Easter pig roast. But more important than how you prepare or season your ham is the quality of the ham itself.

So let’s start with:  What is ham? I mean, we all know what ham is. Who hasn’t had a ham sandwich at least once in their life? But how does ham become HAM?

Well, at Pasture Prime, ham starts out as pork from humanely handled and processed pigs who are never given any antibiotics or hormones.

Ham comes from a cured leg cut of pork. The curing process can be either wet or dry and is a way to both preserve the meat and increase its flavor. Dry curing uses a special salt rub, while wet curing uses water as a lubricating agent. The two most common wet curing mixtures are brine (salt and water) and sweet pickle (salt, water, and sugar). You can also add additional flavorings, such as rosemary or garlic, to the mix before either injecting the ham with the mixture or submerging it for up to a week.

The preservation process for ham can be so unique that many hams are “protected,” meaning that, depending on the jurisdiction, many hams cannot be labeled with the name of a particular style unless it actually came from that region (similar to how “real” champagne comes from the Champagne province of France).

Some examples include France’s Bayonne ham (slightly sweet with a chewy texture), the United Kingdom’s Wiltshire cure ham (originally a dry cure, since World War I, ham sourced from the UK has been wet cured by soaking in brine for 4-5 days), and Virginia’s Smithfield ham (ham that is finish-cured and aged for six months within the town borders of Smithfield, Virginia).

The preservation process for Black Forest ham can take up to three months, during which time the ham is salted and seasoned with garlic, coriander, pepper, and juniper berries, among other spices. The ham then cures for two weeks before the salt is removed and the ham ages for two more weeks. The ham is then cold-smoked.

Cold-smoking is done after meat has been fully cured and uses temperatures between 68 and 86 degrees Fahrenheit. Cold-smoking allows meat to take on that delicious, smoky flavor but still retain its moisture. The smokehouse can add additional flavor through the type of wood it uses for smoking. For Black Forest ham, smokehouses often use sawdust and fir or juniper brush. The ham will smoke for several weeks, turning nearly black on the outside, and then air-cures for an additional two weeks before it’s ready to be eaten.

Sound delicious?

We have it available! Check out this Berkshire Boneless Ham, smoked with Applewood, uncured (meaning no nitrates or nitrites were added through the use of a dry salt rub), and Black Forest style. We won’t say this ham will make the best ham sandwich you’ll ever eat in your life…but it will seriously make the best h

am sandwich you’ll ever eat in your life.  This sale price won’t last long, so grab yours while we’ve got them!

For Easter dinner, you can’t go wrong with a spiral sliced ham. Fully cooked, easy to prepare, and able to be served at any temperature, spiral sliced hams are a host’s dream. Our Spiral Sliced Berkshire Hams are Applewood smoked and honey glazed, which adds a hint of sweetness that you and your guests will love. The only downside to serving this ham for Easter is that it’s so good you might not have any leftovers to enjoy the next day! But, don’t worry, as long as your guests leave you the bone, you have the perfect starter to whip up a pot of Green Split Pea with Ham Bone Soup or make your own bone broth.

Happy Spring!

Grass-Fed Bones, Broth & Berkshire Pork Tenderloin– CRAZY JANUARY SALES

Are all salts created equal?

We love salt.

It’s one of those things every kitchen has.  We clean with it, cook with it, and even throw it over our shoulder.  But with the variety of salts available to us today, we get the question a lot:  Are all salts created equal?

The easy answer is yes…and no.  (Ok, maybe that’s not so easy).

Yes, all salts are chemically the same, because all salt is sodium chloride, or for you chemists NaCl.  But no, the texture, size, and procurement of salt crystals impacts how they taste, and how you should use them with food.

We’re here to help you distinguish between types and their best use. The easiest way to show you is to break the salts down into three main categories:  table salt, kosher salt, and sea salts.

TABLE SALT

Table salt got its name from the place you find it most, on the table in cute little salt shakers (like the one shown here).  It’s procured by pumping water into underground deposits to dissolve the salt, bringing the brine to the surface, settling out the impurities and then evaporating the crystals out.  This process yields the tiny, regularly shaped grains (that are able to fit through your salt shaker!)

Unlike kosher or sea salts, most table salts contain additives.  “Iodized” table salt has, you guessed it, potassium iodide.  Additional additives include drying agents to prevent clumping.  Many chefs have reported a noticeable taste difference from these additives.

Table salt crystals being fine and evenly-shaped, makes them much more dense than other salts.  If you’re wondering why density matters, think about it this way:  with all else equal, a teaspoon of dense salt will make food saltier – because more crystals fit into the same teaspoon.  Thus, it is much easier to “over salt”.

The best use for “table salt” is where small crystals are more evenly distributed.  Baked goods, stocks, soups, and pasta cooking water are all tasty examples.  Also when salt is diluted in these liquids, there is no reason to use the higher priced specialty salts.

KOSHER SALT

Kosher salt crystals can come from the ground like table salt, or the sea (like…well…sea salt) and are produced without additives.  It is coarser than table salt because the crystals are not as fine or symmetrical.  This originally was meant to help with koshering the meat, but has become more widely adopted because the coarser crystals make food more flavorful.

Chefs love Kosher salt because the bigger crystals are easier to pick up between your fingers, ensuring control over those “pinches” of salt recipes call for.  The lower density of the crystals also makes the taste less intense and it’s more “pure” without those additives.

Kosher salt is very versatile and it dissolves fast so its flavor disperses quickly across food.  You can use it for just about anything before or during cooking, like seasoning or brining meats.

SEA SALT

Sea salt is the least processed of the bunch.  As you’d expect from the name, it’s harvested from the ocean or salty lakes by evaporating the water, leaving you with large, unique crystals.  These larger crystals offer a great burst of flavor for finished foods.  They’re typically flakier than Kosher salt, which creates an element of texture to your finished dishes.  Sprinkle just a bit on before eating for a pop of flavor.

Sea salts will diffuse into cooked foods and sauces just like Kosher or table salt, and the taste is almost indistinguishable, so you don’t need to use it while cooking.  It’s typically more expensive too, so savoring it with the final product will save you a little cash.

Another great thing to know about sea salts is they come in a variety “finishing” flavors to help you spice-up your completed dishes.

Smoked-infused varieties, like hickory or Applewood add an “off the grill” flavor to burgers or ribs, chicken or turkey, and even potatoes.  Use them sparingly as too much smoke can ruin the flavors your painstakingly worked into the dish before cooking.

Hawaiian sea salts are another option.  They’re often pink or brown because they’ve been mixed with a red volcanic clay which stick to the crystals.  They have a subtler flavor that make them great for pork or beef.

The list of finishing salts goes on and on; check out your local specialty food store to take a tour for yourself, and find one that will perfectly compliment your next masterpiece.

The Takeaway:

All salts are not equal. 

In a pinch, you can use them interchangeably, but our advice is to keep Kosher salt around for preparation and cooking, and sea salt/s around for the table (for finishing the dish off).

Some important points we’ve discussed:

1. Table salt should not be used at the table. If you’re going to use it at all, use it only for dilution in pasta water, sauces, soups, baked goods, and the like.

2. Kosher salt should be your go-to for salt when prepping or cooking.  It has no additives, provides better flavor, and the larger crystals are easier to work with.

3. Sea salts (including finishing salts) should be your new table salt, but might change with the dish being served to add a crunchy burst of flavor to your creations.

You’re now an expert on salt.  Congratulations! 

Not sure what your first salt-expert recipe will be?  Try this one.

April Fools Day is just around the corner and we want to debunk some common misconceptions about the cooking of meat and poultry.  Some may be labeled as “wives tales,” but some may have come factual basis.  .

Experts have debunked several common misconceptions.No more FOOLING AROUND, let’s see how you score

1. Searing meat will seal in the juices.    T or F

-as you can clearly see, even after you have “seared,” juice leaks out from your meat as it rests.  However, searing does boost meat flavor by causing The Maillard reaction, which is a chemical reaction between an amino acid and a reducing sugar, (… i.e.,caramel made from milk and sugar; the browning of bread into toast; the color of beer, )… creating additional flavor compounds in your meat.

2. Steaks should be turned as little as possible during cooking.   T or F

–steakhouse chefs do exactly the opposite.  They turning meat often to create a more evenly browned and flavorful crust over the entire surface of the steak.  Turning a “grilled” steak only once confines browning to the grill marks exclusively and does not deliver as much flavor as an evenly browned crust.

 3. All rare meat is BLOODY    T or F

-while it is common to refer to juicy, rare red meat as “bloody,” there is no actual blood in meat.  Blood is contained within the animal’s circulatory system, which is separate from the muscles which we eat as meat. The red liquid is a combination of water and protein, particularly iron-containing “myoglobin.”  This gives meat its red color while delivering and storing oxygen in muscle tissue.        

 4. Pork or Chicken turn “white” when safely cooked.   T or F

 -temperature is the only accurate measurement of doneness – color is totally unreliable.  USDA guidelines state that as long as pork is cooked to 145 degrees and chicken reaches 165 degrees they are perfectly safe to eat.  While both pork and chicken will become paler as they cook, the myoglobin – the red protein in meat – can maintain its red or pink color at the above recommended temperatures.  Also, the softer, porous bones of younger animals can leach iron-containing pigments from the bone marrow into the meat causing it to darken.

5. Meat labeled “natural” is free of antibiotics   T or F

 -the USDA and FDA have only LOOSELY defined “natural” as there being no added colors, artificial flavors, synthetic substances in meat and that meat can only be minimally processed (another        undefined term).  However,  there is no apparent enforcement of the terms usage. However, none of these details pertain to animals PRIOR to slaughter.  Meat labeled “natural” may come  from animals which have been treated with antibiotics, fed GMO corn, and/or raised in a CAFO (Concentrated Animal Feeding Operation) i.e. “factory farm.”  Most consumers would not consider these conditions as “natural.”  Even “botulism” is “natural.”

6. Fat is What Makes Meat Taste Juicy  T or F 

-water which is bound to the protein in meat is the only substance that makes meat taste juicy.  Fat, however, can make the meat “taste” juicy by triggering a salivation response.  Fat is a concentrated form of calories & humans are evolutionarily primed to seek out energy rich foods.  We salivate upon the anticipation of eating fat and the moisture in our mouths makes the meat seem juicier.

We hope you got a PERFECT Score!!

This material adapted from The Science of Good Food by Joachim & Schloss

1. Toss your ancient, outdated thermometer & buy an instant read digital model (or win one here @ Pasture Prime)

                                                                                                                   (See details in upcoming LABOR DAY NEWSLETTER)  

       (This eliminates scorching your arm hair while waiting for a reading)

2. PRE-GRILLING TO DOS:

        – Create a GRILL CADDY with all your tools so you don’t have to “traipse” in & out of the house

        – Check the propane level in your tank (if using gas), what a bummer to run out in the middle of your incredible meal

        – Clean grate with wire brush right before the food goes on

3. PRE-HEAT your grill to a nice steady heat prior to placing your meat on to cook, 10-15 minutes. No matter which grill you use.

4. DO NOT OVERCROWD your grill grate, allowing space to move your food around to dodge flame flare ups.

5. THINK THIN when cooking hamburger patties.

         Keep them 1/2 inch thick & 5 inches across to maximize surface area for flavor and allowing you to cook quickly & evenly without drying out.

6. SPATULA OR TONGS are the tools of choice for flipping, turning & testing.

        Poking your meats with a fork punctures and lets those amazing juices escape which dries out your product & causes flame flare ups.

7. Ever hear of REVERSE GRILL ??- works great with cuts over an inch.  Here is the technique for the perfect medium rare steak

       Cook over indirect or lower heat until meat is below target temp by about 10 degrees (about 120), using your fancy new meat thermometer, then brown QUICKLY over direct or higher heat just before serving to your delighted diners!!!

8. PATIENCE is your numero uno virtue when displaying your grilling skills!!

        Slow down and enjoy life, grab a cool beverage and chat with your family & friends while they watch you perform!!

9. BAR B Q SAUCE should only be added near the very end of cooking, as most contain some sugar which can burn. 

      Check out Torm’s Awesome Bar B Sauce just posted in our recipe section 

10. LAST But DEFINITELY NOT LEAST, for the juiciest pork chops you will need to avoid the dry, white commercial pork found at your local grocery.  You will need to “spring” for the best chops around like Pasture Prime’s Berkshire Rosy Pink Beauties. 

        The streaks of fat (which commercial pork has effectively bred out of the animals) helps the chops stay moist & delicious.  Still, AVOID Overcooking the new guidelines specify remove from heat @ 130-135 and allow to rest to 145.

Check out our newsletter coming soon for Labor Day & Back to School Specials…and more of those terrific “giveaways!”

Your taste buds are in for a big treat when you grill up our sustainably raised meats from Pasture Prime.  While you pay a bit more for these meats, you can be assured that we are employing the most humane and planet-friendly methods of raising our animals as possible.  You will also be providing your family with the cleanest and healthiest protein available.  We truly appreciate your support of small-scale family farmers!!

Make sure to treat these meats as “tenderly” as we have cared for our animals here on our Central Florida family farm.  Grass Fed Beef is much different from your bargain priced factory farm produced, “big box store” bargain priced meats.

Due to the fact that our Wagyu cattle lead an active life and are not confined in any way, there is integrity to the muscle.  While this does not mean that they are necessarily less tender, they must however, be cooked MUCH more gently and with specific care.  As each animal’s musculature is different, there will be more variability between cuts than with grainfed meats.  

USDA has conditioned us to overcook our meats as they are assuming the meats have come from feedlots and industrialized meat packing facilities.  As grass fed meats can be leaner or less marbled than grainfed, it is likely to dry out & become chewy very quickly if cooked too hot & fast.  Grass fed meats should be eaten rare to medium rare. Steaks are the cuts we most need to get perfect and these tips below will work well for them.

All right, get ready for our Top 10 Grilling Tips!

1. Get a thermometer!!!!!!!!!!!!!!!!!!!!!!!!
2. Bring meat to room temperature before cooking.
3. Combine salt, pepper & garlic if you like, mix seasonings together and rub on your meat while preparing your grill. 
4. Make sure you have part of your grill off or your charcoal coals moved to one side, so you can cook indirectly for the SECOND phase of your grilling.
5. Use the “hand test”…the grate is hot enough when you can hold your palm 5 inches above the grate for no more than 3 seconds.
6. Sear steaks for 3 minutes on each side with lid down.
7. Move steak to section of grill not lit, & set lid.
8. Allow to cook until 120-140 degrees.  Use your thermometer by inserting in the side NOT the top of the meat.  Remember, that the temperature will rise a few degrees (5-10) on resting.
9. Cook time will be approximately 10-20 minutes, depending on the size and thickness of your steak, but you should go by your thermometer as the definitive guide!!  This is why your Instant Read Thermometer is ESSENTIAL!!!!! Kathy C. won a Thermapen brand thermometer in our contest to Name our Smoker last year!!
10. Remove from grill and tent lightly with aluminum foil for at least 5 minutes before serving.

You can find more in-depth grilling, barbquing and spit-roasting information along with terrific recipes in Shannon Hayes great book: The Farmer and the Grill which we will be giving away in our current contest.  Stay tuned for more details.  We credit Shannon Hayes with The Grilling Tips which we have detailed above.

Lots of Great News Coming your Way from your Friends here on our Family Farm.

While the glory days of summer are sadly behind us….. our beautiful new pullets have “outdone” themselves with gorgeous brown eggs!!

HOT TOPICS:

• New Items – now offering a Premium Berkshire Pork Pack and a Large Combo Grass Fed Wagyu Beef pack. These are ready to ship along with some terrific deals! For more details on these packs, scroll down on each item in our store and find out exactly what is included.  We are discontinuing our Quarter Beef and substituting this much more affordable selection
• Valentines Specials & Gift Certificates –  We are offering Whole Hog Sale through February…now THERE is a gift for your favorite cook or Top Chef that they won’t forget any time soon!! If that is a bit “much” we have some other great selections of our Berkshire Pork.  Have us put together a list of your favorites. WOW your Valentine with a delicious home-cooked (or grilled) meal. Remember that Valentine’s Day can be more “healthful” than chocolates and candy and longer lasting than flowers!!

• Lamb Preorders –   Now taking Deposits for your early March delivery.  Last year we had lots of Lamb Lovers who were too late to get their orders in.  Don’t let yourself be disappointed this year.  These lambs should be better than ever. We have a DEADLINE of February 20, so we will know how many to have processed.  You will receive information on Cuts as soon as your order is confirmed.  Make Easter dinner devine with Lamb or one of our fabulous HAMS!

• Two new Contests Coming Soon – watch our blog for offers to receive the Top Selling Grass Fed Meat Cookbook and the ever popular and top-rated Digital Thermometer.

• Farmers Market – Every Saturday at the convenient Brownwood Paddock Square in The Villages, FL 32163 from 9-2.  COME SEE US and meet your local Farmer and find out about how your food is produced! Local, sustainably and humanely raised animals with never any antibiotics, hormones or animal byproducts.

PATURE PRIME Grass-fed Wagyu Beef is lower fat and higher in protein than regular beef. It’s become a popular option for good reason, but some people are still learning the best ways to cook this healthier beef. Here are some tips to get the most out of your Grass-Fed Wagyu Beef.

1. AVOID OVERCOOKING

Grass-fed beef is made for rare or medium rare cooking. If you like your beef well-done, cook at very low temperatures in a sauce to add moisture.

2. USE LIGHT COOKING OIL

Browning will be easier and flavor will be more rich if olive oil, truffle oil, or other light oil is used. (Of course, adding oil will also help prevent drying and sticking.)

3. MARINATE OR TENDERIZE 

 Coat your thawed cut with your favorite rub, place it refrigerator for 30 minutes up to overnight.  This method will also help infuse your grass-fed beef with the rub.  If you choose you may use a mechanical tenderizer such as the Jaccard.

Alternately, you may choose to marinate your beef before cooking. We recommend this method especially with lean cuts like NY Strip and Sirloin steak. Marinades using lemon, vinegar, wine, beer, or boubon are great choices for grass-fed beef. If you choose to use liquor or vinegar, use a bit less than you would with grain fed beef as grass-fed cooks more quickly.

4. USE LESS COOKING TIME

Grass-fed beef generally requires 30% less cooking time. Because it will continue cooking when removed from heat, remove the beef from the heat source 10 degrees before it reaches it’s desired temperature.

5. USE & WATCH A MEAT THERMOMETER CAREFULLY

6. LET BEEF REST

After cooking, let the beef rest lightly covered with an aluminum foil “tent” in a warm place for 5-15 minutes (depending on size of cut) – this will allow the juices to redistribute.

7. USE TONGS FOR TURNING

Stabbing at your grass fed beef with a fork during cooking will release those tasty juices, make sure to use tongs.

8. REDUCE COOKING TIMES

• reduce roasting temperatures by 50 degrees
• cook at the lowest heat setting in a slow cooker (cooking time will be the same or shorter at the lower temp)

        9. NEVER THAW IN MICROWAVE

Either thaw in the fridge or place a package of meat in cool water

10. BRING BEEF TO ROOM TEMP PRIOR TO COOKING

11. PRE-HEAT YOUR COOKING SOURCE (oven, grill, skillet)

12. GRILLING GRASS FED BEEF

Sear the meat quickly over high heat on each side to seal in juices, then reduce heat to medium or low to finish the process.

Baste throughout grilling to add moisture.

When grilling burgers use caramelized onions, olives, or roasted peppers to add moisture to the meat while cooking. Some moisture is necessary to compensate for lack of fat.

13. ROASTING GRASS FED BEEF

Sear the meat first when roasting as well, then place in a pre-heated oven. Save leftovers for healthy lunch meat!

Remember, grass-fed beef requires about 30% less cooking time than grain fed.  Your meat thermometer is your BEST FRIEND…contest coming soon to win one!!

We need your help!

Meet our smoker.  It sits nameless on our beautiful farm, waiting to become part of the family.  Please help us name it! 

If we choose your suggested name, you will be the lucky winner in our thermometer giveaway.

• the name will be painted on our smoker (Itsy? Judy? Francis?  you decide)
• we’ll send you this $96 meat thermometer (just think, you’ll never doubt if your chicken is done again!)

To enter, just fill out the form below before June 20, 2015 and push send.  We’ll notify you if you’ve won!

After seeing the New York Times article by the same name, I thought it was a good time to talk temperature.

The USDA recently lowered its safe cooking temperature for pork to 145 degrees, along with similar guidelines for whole cuts of beef and lamb.  Of course, we at Pasture Prime Family Farm in addition to most cookbook authors and respected chefs have long known this.

These regulators finally realized that a fine piece of meat overcooked becomes dry, tough and tasteless and much of its nutrient value can be lost.  Apparently, these folks don’t cook much.

So to celebrate the new wisdom coming from our government agencies, we will be giving away a top rated Thermapen Digital Instant Read Thermometer to one of you lucky subscribers!  Watch for the Contest coming up in our next newsletter!

We love it when our customers ask us for cooking advice so they can have the “ultimate” experience preparing our sustainably raised, hormone & antibiotic free meats.  While we gave you some initial details in our previous Butcher Shop Blog we think you are all ready for the Advanced Course now. 

Here are some of the top tips to consider;

     CUT SELECTION – remember that the parts of the animals that move the most will require the longest and slowest cooking i.e. shoulders & legs.  However, these bring great rewards with deep flavor and melt in your mouth texture when cooked properly

     BONE IN – when applicable always choose your cuts with bone-in, as the bone renders great flavor and nutrients (as indicated by the current trend toward bone broth)

     FAT – those cuts with increase fat will always hold more moisture during cooking (FAT is a topic that we will cover in-depth in an upcoming blog…you might read The Big Fat Surprise for some real eye-opening information)

     ROOM TEMPERATURE – always begin cooking with meats @ room temperature. Remove from refrigeration at least 30 minutes ahead for small/thin cuts and 1 hour or more for thicker meats.  Of course, frozen meats must be thawed in the refrigerator and then brought to room temp, as all recipes work from this principle.

     BOBBY FLAY Celebrity Chef says we all “Underseason.”  As you can’t season the inside of your meats you must be aggressive with kosher salt and fresh ground pepper on the outside.  This serves 2 purposes; helps to create formation of a gorgeous crust and ensures optimum flavor.

     SOME LIKE IT HOT – especially Wagyu.  Hot & Fast is our battle cry.  Don’t be afraid of a searing hot cast iron or other heavy bottomed skillet.  Be sure to use an oil with a high smoke point (grapeseed, peanut, & almond are the highest).  Of course FAST won’t work for those cuts that require slow cooking or braising as mentioned above in Cut Selection.

      TEMPERATURE – upscale chefs can tell you when meat is done by touch, but for the rest of us it is much trickier.  In order to be sure your meat is the perfect stage of doneness – use a reliable meat thermometer. I am sure you have all encountered meat with a great crust, but the temperature is only 100.  Not to worry, simply remove from stove top and pop in a 400 oven for a few minutes (approximately 5-8 minutes) until you reach your target temp.  (This is a major reason to use a cast iron or other oven-proof skillet).      

     REST – no…not time for a nap!!  When your meat is done (stop at least 10 degrees before desired temperature is reached, as the meat will continue to cook off heat.) 5-10 minutes is usually good for thin cuts and 10-15 for thicker cuts & up to 30 minutes for a turkey or large roast this enables the juices to redistribute and not run out all over your cutting board…Remember, finding your perfect cooking temperature is somewhat similar to determining your sleep number. Once you find it, all is right with the world!

Check out our newest item; Berkshire Baby Back Ribs…  

……and visit us soon at the Brownwood Farmers Market in The Villages, FL. every Saturday from 9-2 or in our online Store

 AND LAST BUT NOT LEAST:

There is really nothing to compare with the speed or dependability of the Thermapen…so watch for our upcoming contest.

QUIZ OF THE DAY: What gift from nature is pre-packaged, pre-measured & and can add richness & valuable protein
to both sweet and savory dishes??  The Incredible, Edible EGG of course!!

We know the answer to “why does the chicken cross the road?  It is to drop off her lovely fresh eggs at Pasture Prime Family Farm.

There are other mysteries involving eggs that we would like to clear up, as well.  How do all the claims made by egg producers & distributors really translate?

Here is what we found regarding labeling terminology:

• NATURAL – tells you absolutely nothing, every chicken egg is natural (unless of course it was dyed for Easter).
• CAGE FREE – means hens are not confined to cages, but many of these never leave crowded barns and do not necessarily have access to the outdoors and sunlight (essential for Vitamin D).
• ORGANIC – fed a diet of organic feed, but do not necessarily have access to the outdoors
• PASTURED – we think pasture raised eggs are  the best choice, but pricey &  harder to find.  They can roam outdoors, forage for bugs, insects, & grass seeds which helps to produce healthier and tastier eggs.  Do your own comparison between the color of a store bought egg and one from a pastured bird.  
• NO HORMONES OR ANTIBIOTICS – means what it says, but there is no certification.  This is why it is best to KNOW your farmer!!

It can take anywhere from 2-4 weeks to get eggs from where they are produced to a grocery store and then it is another month before they are pulled from the shelves as “out of date.”  The taste and nutritional content between a fresh, local, pasture raised egg and an “oldish” egg shipped from a distant source can be HUGE.

What do you know about the Anatomy of an Egg, in a further test of your IQ?

1. An Egg weighs about 2 ounces, has 74 Calories & is made up of several interconnected parts.
2. Yolk – contains about 3/4 of the calories & nutrients and is the main source of the vital protein.
3. Chalazae – (so that is what that “odd clump” is called) the pair of twisted cords that anchor the yolk to the center of the egg.
4. Inner White – 90% water, remainder is protein, thicker & firmer that the outer white.  This inner white cushions the yolk & appears cloudy when egg is fresh.  The freshest eggs make the most stable foams, souffles & merinques.
5. Outer White – cooks more quickly and is thinner than the center of the egg.
6. Egg Shell – this permeable skin as up to 17,000 pores which is how the egg loses moisture over time – it is also how and egg can pick up odors in the refrigerator, so store them in their carton.

You might be wondering “how to check if the egg you just brought  home from the supermarket is fresh?”  We have just the TEST for  you!

Drop the egg into a deep bowl or glass filled with water:

1. FRESH – if it sinks
2. OLDER – but good for most uses – if it stays submerged with the wide end up.
3. REJECT – if it floats – toss it out.

Check out future Blogs on Pasture Prime Egg Cooking tips & recipes.

GOOD NEWS – YOU PASSED THE TEST and are ready to move on to the Championship Round!!

February is an OUTSTANDING month to be in Florida.  If you should ever doubt that, just turn on the Weather Channel to see what is going on in other “weather challenged” parts of our country! Punxsutawney Phil saw HIS shadow, but it is bright and sunny in here on our familys’ farm.

Even though there are only 28 days this month, it is packed with fun, loving, exciting and “tasty” things happening.

Not only is the 14th Valentine’s Day, but also our own Noemi’s Birthday (she has been part of our “farm family” for over 17 years.) For those of you who don’t know, she is our “main chicken plucker.” She is the one responsible for getting all those pesky little pin feathers off of your wonderful pasture raised Heritage birds raised on a totally Non-GMO diet!  Possibly you would like treat your Valentine to a perfectly roasted one this year?

Or perhaps, you would rather celebrate with one of our Grass Fed Wagyu Beef Steaks or Delicious Pork roasts for your special someone? Just let us know if you would like us to help you select some fantastic new recipe. We are working on a “jazzy” new Recipe Grid which we will launch soon.

To cap the month off, we have our annual Southeastern Youth Fair here in Marion County beginning on February 21.  See the schedule of events here.  If you have never experienced a local youth fair we encourage you all to try to attend one of the activity packed days.  The event will renew your faith in the young people of our area and introduce you to their many and varied talents from sewing, cooking, animal raising, tractor driving, and rodeo competition.  You will be impressed with the magnitude of agriculture in our community.

Lamb Lovers will especially enjoy the Lamb Show as Pasture Prime Family Farm will be buying some of the prize winning lambs to bring to your table.  As this is only a seasonal offering, you will want to consider this as your only chance this year to purchase a whole or half lamb.  This is certainly not a huge commitment, as a half lamb will generate approximately 30# of luscious chops, leg, & ground lamb for your freezer.  We are taking preorders now for the next two weeks in order to determine how many we should buy from the 4-H & FFA exhibitors.  Remember, this serves two good causes: the youth of our area and the quality of your upcoming meals!!  Our Pasture Prime Family will only have a very limited number of chops & Ground lamb for sale individually.  Don’t miss out on this “once a year” opportunity.

Shop our Store Here:

“It didn’t just fall out of favor…it was PUSHED,”  according to Robert Smith of NPR.  How unfair that the financial might of giant business and corporate interest removed this pure, all-natural fat from our kitchens.

Animal fat has been around many times longer than the FDA – why were we so quick to toss lard “under the bus”?

A century ago, lard was big money and a standard pantry item with which EVERYONE cooked.  It was stable, cooked everything beautifully, and it was extremely affordable.

Its attributes were, and still are;

• Terrific fat for frying, as it is able to withstand high heat
• Unsurpassed for flaky pastry crusts, especially when combined with butter
• Can be refrigerated for 2 months or up to 2 years in the freezer
• Has antimicrobial properties
• Contains just 40% saturated fat (as compared with 60% for butter)
• Level of monounsatruated fat (the “good” fat) is 45% (as compared with butter’s paltry 23%)
• The saturated fat in lard contains 1/3 stearic acid, shown to have a beneficial effect on cholesterol levels
• It is high in oleic acid
• Lard has only half the level of saturated fat found in palm kernel or coconut oil, often used commercially in its place.

While the move away from our ethnic and country roots may have contributed to the disappearance of lard in our American diet, the big food industry certainly did their part. Their mass market and money-fueled advertising helped to convince us  that their highly processed and chemical impregnated products would make our life so much better than this “old school’ fat we had been using.

So how did we lose lard?

Historically, your friends at Proctor & Gamble owned a large number of cottonseed oil factories producing oil for candles & soap.  Along came the electric light bulb, which put an instant “crimp” in their oil business.  Their next question was, “what will we do with all of this cottonseed oil?”  Along came a scientist with a formula for hydrogenation, and voila, Crisco was born! That name is a contraction of “crystallized cottonseed oil.”

What followed of course, was a massive ad program to discredit nasty old lard.  They told you about this wonderful product produced in a lab by those food scientists in their tidy white coats.  So… out with the PIG and in with BIG Business.  Poor old lard didn’t have a chance.

As is so often the case of late, the pendulum is beginning to swing back.  The health sciences have proven that moving back to the earth and eating locally and sustainably  produced foods should be our focus.  We now seem to understand that natural, less, or unprocessed foods are the best thing we can do for our families’ nutrition.  

The obituary of solid shortening was written as soon as we found out it was full of the evil “Trans Fats.” These thankfully died, or were at least “mortally wounded,” along with high fructose corn syrup and the rest of the “franken-foods,” once we found out the Whole Horrible Truth. When McDonalds, New York City,  and the State of California banned Trans fats, hopefully your hometowns took notice. What a shame that so many Americans were the ” test case Guinea pigs for this experiment” with the resulting obesity epidemic.

Just in time for your holiday cooking, order our all-natural, farm-fresh, totally natural, non-hydrogenated Mangalitsa lard — rendered here on our farm for your holiday pies.  Grandma definitely knew best!!

Pete Wells of the NY Times food editor, refers to lard as “the most elegant fat I’ve ever met.”

For more information and some great recipes check out a book by Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient

With Thanksgiving just around the corner, the turkey isn’t the only thing to consider.

You may find yourself having an “AH HA” moment when you switch to homemade stock, thinking something like “this is what it is SUPPPOSED to taste like!”  

You will find that you can create a richer, deeper and more flavorful stock right in your own kitchen, better than anything coming out of a can, carton, or “old school” cube. 

 Auguste Escoffier, the Father of Modern Cookery stated back at the turn of the century:

“Indeed, stock is everything in cooking…”  

And this comes from someone who at 19 was working at the Moulin Rouge in Paris.  

This is considered such an important skill that:

students at the Culinary Institute of America spend 28 days learning the finer points of stock making.

However, we will try to boil it down for you. (Pardon the pun).  Follow these steps and you will be following in the footsteps of all great chefs!

Begin with TOP QUALITY ingredients: (Pasture Prime Turkeys and Chickens would fit this bill)

MEATY BONES – necks & backs have more collagen than other parts.  

Wings are also flavor making powerhouses, easy and economical.  The collagen will convert to gelatin during cooking giving stock its rich & full bodied flavor.

MAYBE A BIT MEATIER THAN THIS!!                                                Either of these below will work:

RINSE bones well for clear stock

Fresh AROMATICS; vegetables, well washed, peeled and cubed (cuts don’t need to be precise).  

RATIO: 2 Parts Onion/1 Part Carrot/1 Part Celery  This combination of vegetables is called mirepoix (your French word of the day.)  (These are added toward the end of cooking.) 

COLD WATER to start (warm or hot water will result in cloudy stock)

SPICES & HERBS; bay leaf, parsley stems, thyme, peppercorns

…can be wrapped in small piece of cheesecloth enabling you to remove.  This is called sachet d’epices (your second French word of the day…you are almost ready for your trip to France)

SALT –  small amount added at the start helps to extract proteins from the bones & juices from the veggies.

PROCEDURE:                                                                                                                                         

Cover bones by 2-3 inches in a tall pot.

Bring to a boil and reduce heat to a gentle simmer, as quickly as possible, and simmer for 3-5 hours.  Add the mirepoix  and the spices to the stock during the LAST HOUR of cooking. You will notice this will now fill your kitchen with a heavenly smell!!

Do not stir.  Gently skim off any foam.

REST stock for 10 minutes, allowing floating particles to settle.

LADLE out bones & veggies with slotted spoon or skimmer.

STRAIN remaining stock through a fine strainer, cheesecloth or coffee filter.  Great stock will be clear or light golden.  Excess fat can be removed when stock is cold.

CHILL quickly to lock in flavor

STORE covered and labeled in refrigerator for a week or in freezer for several months.

YOU HAVE CREATED LIQUID GOLD – Not only saving you money but creating a superior and praiseworthy product!!

We are looking forward to you joining us for our 5K FARM-RUN and FEAST on November 8.  Register now and receive your official Race Hat.

The Siversons

Fast Facts on the American National Sausage;

• 818 Hot Dogs are eaten every second from Memorial Day to Labor Day.

• 150 million “dogs” are eaten on the 4th of July, that is enough to stretch from coast to coast – 5 TIMES!

• 7 Billion are devoured during an average summer in the United States.

We are betting no one is enjoying theirs as much as our Pasture Prime customers.  Where else can you find GOURMET hot dogs from grass fed Wagyu, Berkshire & Mangalitsa pork???…And on sale to boot!  $9 per pound or 3 for $25. While we are discussing “dogs,” did you know that it is claimed that the “underdog of American grilling” is LAMB.  We firmly believe that lamb is the single most under appreciated ingredient in our American cooking.  There is really no need for any complicated spice rubs or marianades because lamb is so inherently filled with that wonderful flavor.

Pasture Prime Lamb

Lamb Chops are small enough to pick up and eat with your hands…don’t want to miss those tasty bits and lush goodness along the bone. Our chops cook quickly on the grill with just a quick rub of salt & pepper and a sear of a couple minutes per side and then moved to the cooler side of your grill. Cook to medium 130-135 and let them rest for 5 minutes and…VOILA! you have a meal which will impress anyone.    Torm is making me “cry”, offering these @ $14 per pound when they normally sell for $20.  Lamb is always the priciest item on fine dining menus.  So treat yourself now. A bargain alternative to the chops are Lamb Kabobs.  These 2″ hunks of flavor are cut from the leg and make a delectable meal ready in under 30 minutes.

• 1 1/2 # Boneless leg of lamb cut into 2″  (Can also be used as Lamb Stew)
• 2 cloves of garlic, minced
• 1/2 tsp salt
• 4 TBSP oil
• 1 TBSP Honey

Combine and add lamb to coat.  Thread onto skewers and grill until they are done the way you like them…please don’t OVERCOOK. This will serve 4-6 so you can certainly cut recipe in half for a smaller meal. You can also add a simple salsa, if you wish.  You might try;

• 1/4 c. fresh mint
• 1/2 c. parsley
• 1/3 cup Greek yogurt
• and top with pistachios                     (recipe courtesy of Sunset Magazine)

Watch for our August newsletter coming soon.  Mark your calendar for Novemeber 8 for our first annual Farm-Run.  A 5K trail run followed by a Pasture Prime Feast!!

We are excited to announce the first of many Pasture Prime Farm Give-Aways!!

You have told us that you are always anxious to have new, creative and “easy to prepare” cooking inspirations.

In our recent blogs we have given you three “crash courses” in how to best cook our sustainably produced, wholesome meats.

• Brining Tips  – good for both our Berkshire Pork & Free Range Poultry
• Pan Roasting Techniques – for the ultimate sear and juicy interior

• Cast Iron Cooking Benefits – best at holding heat, durability, oven proof, ease of care

Now we want to expand and improve your culinary experience with one of our favorite tools – THE CAST IRON SKILLET!

WHY CAST IRON…You Ask??

In our last post we discussed all the reasons these pans are the favorite of chefs everywhere.

• best in the industry for holding heat
• non stick
• oven proof
• durable and indestructible  (where normal non sticks can be ruined by extreme high heat )
• easy to clean and maintain
• can be used on your grill or camp fire.

Those of you who have already experienced the many advantages of using this cookware don’t need to be convinced that it can’t be beat.

Lodge is our favorite brand and the ONLY cast iron cookware produced in the USA and they have a wonderful history dating back to 1896.  Although our Pasture Prime Family Farm enterprise doesn’t go back THAT far, we do have similar philosophies.  We are both committed to producing top quality products, treating our employees like family, and working hard to treat our environments with respect for future generations.  They have certainly raised the bar on quality.

You can also view a very short and excellent video on the ease of maintaining your “winning skillet!”

This is a tool we don’t want you to be without.

SEE THE FORM BELOW TO ENTER!!!

a Rafflecopter giveaway

The old saying, “Everything old is New again”…never was more appropriate than in the case of a Cast Iron Skillet.

Your grandmother probably had one and hopefully she passed it on to your Mom. However, if you were never the lucky recipient of such a favored family heirloom, now is the time to get on board.

Chefs everywhere are touting its abilities for ALL types of cooking.  More types than you may have been aware. This nonstick, oven proof, almost indestructible pan should be a favorite in your kitchen.  There is simply no other pan that retains the heat so well.

PERFORMANCE; cast iron doesn’t conduct heat too well,  therefore it is slow to heat up and cool down, but when it’s hot…it’s hot!!! This is a pan that is a top choice for multiple uses:

• SEARING – creating steaks and chops with a thick browned crust and juicy interior
• BRAISING –  gently simmer lamb shanks at a constant low temperature to develop the most tender result
• FRYING – this is how “grandma” did her fabulous fried chicken
• BAKING – this is the one that probably surprises you, but the ultimate best cornbread comes from cast iron.

SEASONING –  Creates a nonstick surface that builds up with use.  Most modern pans come pre-seasoned from the factory,  however, even pre-seasoned pans improve with use.

CARE -It is all about keeping the seasoning intact.  There are 3 basic steps:

1. Washing – don’t use detergents, merely wash out with hot water & sponge or nylon bristle brush – never a scouring pad or never, never the dishwasher.  If food sticks a soak in hot water will do the trick.
2. Drying – complete drying is essential to keep from rusting.  Wipe thoroughly with paper or cloth towel, or put on low burner or in warm oven.
3. Coating with Oil – While pan is still warm and before storing, wipe with a light coating of oil

For a great visual on Caring for your Skillet – check out this quick & clever video from Lodge.

For more Cooking School Tips be sure to see our Blogs on Brining and Pan-Roasting

Watch for our Contest to win one for your kitchen!

Did you ever wonder what goes on behind closed doors at those high priced culinary schools?  What are those folks with the tall white hats (“toques” for the layman) up to?

You might be surprised to know that before the students sharpen their first knife, they are instructed  how to pan roast.  It is definitely the most effective and mouth watering method for cooking your piece of sustainably and humanely raised Pasture Prime protein.  There are very simply 4 steps to achieving optimum flavor and texture in your chops & steaks.  The first requirement is an oven-proof pan.  We will tell you about our favorite in our next blog.

1. SEAR – Pre-heat your pan before adding in your meat.  A hot and fast browning on the top of the stove helps in the creation of that flavor filled, crusty exterior. Don’t move in pan until it has browned nicely 2-3minutes.  Be sure not to crowd your pan, as this will hamper the hot fast sear you are aiming for.
2. FLIP/TURN – As soon as the first side is browned, sear the second side, about 2-3 minutes on this side.  Each stove-top temperature will vary.
3. ROAST – in preheated oven 425-450, move the pan to the oven where your protein will complete its cooking, evenly, without over-browning or drying out.  Be sure to check the temperature with an instant read thermometer to 125-135 degrees depending on your protein beef or pork.  Remember, meat will continue to cook an additional 5-10 degrees during basting & resting.
4. BASTING – While we hate to “bust” the famous chefs secret for that extra flavor you always seem to get at a fancy restaurant, but here is the inside story.  When your meat is cooked through, this is the final step.

a. Handle the hot pan CAREFULLY with heat proof gloves when removing from the oven

b. Drain excess fat from pan and add 1-2 TBSP butter to the hot pan along with any aromatics you choose; garlic and fresh thyme are favorites

c. when better melts & begins to foam, tilt pan to allow butter to pool & spoon carefully over your protein to carry flavor and heat into every “nook & cranny.” Stop basting before butter gets overly brown.

d. SERVE & SAVOR!!

FINAL TIP; when choosing your cuts for Pan Roasting, keep in mind that BONE-In Chops & Steaks have more flavor and won’t overcook as easily.  Overcooking is really a CRIME with our Pasture Raised Pork and Grass Fed Wagyu.  We would hate see see your face on a “Line-Up” of Culinary Criminals:))

 Don’t forget to check out last time’s issue on “how to brine your meats.”

Join us next Blog for the details on our FAVORITE PAN & a contest to WIN one for yourself!!

For those of you who are on a quest for responsibly raised, incredible tasting & healthier meats…

fortunately, you have come to the right family farm.  While our heritage breed Berkshire (from England) & Mangalitsa (from Austria & Hungary) pork naturally has more fat, that flavorful goodness has much higher levels of heart healthy Omega 3 Fatty Acids than commercially raised & factory farmed pork.

Once you have one of our chops or roasts that are so beautifully marbled, reddish in color and full of juiciness, you must remember that there is bit of a “learning curve” in how to cook them properly.  The inherent fat will turn out to your best friend in the kitchen.  It allows you to get a super crusty sear on your chop or a “fall apart” tender morsel when braising, without ever having to worry about the meat drying out.  That is the problem you find with the “other white meat” languishing in the meat case at your local supermarket.

Cooking School Part 1 – Brining :

• Why should I brine?  …brining your chops (and poultry) helps keep them moist, tender and seasoned throughout.  The small amount of sugar included in the brine helps in creation of a dark, caramelized crust. Salt in solution penetrates meat faster than dry rubbing, thus magnifying its power.  It is the most effective marinade possible.

• How do I make a brine? …2 Cups Water, 1/2 Cup Kosher Salt, 1/4 Cup Sugar   Bring to a boil and stir to dissolve, transfer to large bowl, add 5 Cups Ice. Chill.  You can add in any number of optional seasonings; Garlic, Peppercorns, Herbs (parsley, thyme, bay leaf), Sage, Juniper berries, Toasted Coriander seeds.  If you are brining more that several chops, you can double the above recipe (or much much larger projects like Turkey use; 1 Gallon Water, 1 Cup Salt, 1/2 Cup Sugar.)

• How long do I brine?   Approximate times: Chops – 2 hours,  Pork Roasts 4-6# – 12 hours.  Brining times are important,  the smaller the items the less time. Always keep refrigerated during brining.

Brining Cautions: 

1. Chill brine thoroughly before adding meat.
2. Saltiness of the meat is determined by how long the meat is in the brine.  While only a small percentage of the salt enters the meat, err on the “not-too-salty” side by adhering to brining times.
3. Always brine in the refrigerator.
4. Always discard brine after using, never reuse.
5. Allow meat to rest in refrigerator after brining, this allows the salt within the meat to disperse more evenly rather than merely on the surface.  This rest also allows exterior to dry a bit, resulting in a crisper end product.

• How do I cook after brining?   See our NEXT BLOG  on “Pan Roasting” and filled with other cooking tips, along with some contest prizes coming soon that you won’t want to miss.  Just think …Culinary School from Pasture Prime without leaving home (no student loans either).

If this whole exercise has got your taste buds excited:    Come visit us at the Farmers’ Market @ the fabulous Brownwood Paddock Square in The Villages on Saturdays from 9-2.  Order online for the best selection and have it ready to pick up at the market.  SEE YOU SOON.

Our 100% Grass Fed Wagyu Beef at Pasture Prime contains a powerful package of nutrients beyond the obvious PROTEIN.  Among these are zinc, iron & B vitamins.  Including these regularly in your diets plays an important role in keeping you healthy and active.  How exactly, you may be asking yourselves??

• ZINC – extremely valuable in many essential functions such as growth, development and the maintenance of a strong immune system.  Additionally it aids in boosting wound healing and appetite control and also helps stimulate the activity of 100 different enzymes.

• IRON – the mineral which helps carry Oxygen to cells & tissues, assists in manufacturing new red blood cells and also supports your immune system.  These features are particularly beneficial  today, as we are still in the lingering throes of Flu season.

• B VITAMINS –  Some B vitamins help cells burn fats and glucose for energy. Others help make neurotransmitters like serotonin. And some assist with the production and repair of DNA.

Vitamin B-12 and other B vitamins play a role in producing brain chemicals that affect mood and other brain functions. Low levels of B-12 and other B vitamins such as vitamin B-6 and folate may be linked to depression.

Low levels can result from eating a poor diet or not being able to absorb the vitamins you do consume. Older adults, vegetarians and people with digestive disorders such as celiac disease or Crohn’s disease may have trouble getting enough B-12.

PROTEIN – Proteins function as building blocks for bones, muscles, cartilage, skin, and blood.  Protein also helps you feel full longer and eat less throughout the day.

A 2005 Johns Hopkins Medicine study indicated that a diet higher in protein may provide heart benefits. When study participants shifted 10 percent of their calories from carbohydrates to protein, they experienced a 21 percent reduction in their risk for cardiovascular disease. Their cholesterol levels improved and blood pressure lowered. The higher protein diet provided even greater health benefits than a traditionally healthy diet with a higher consumption of carbohydrates. 

Further Health Benefits of Lean Grass Fed Beef in Summary are:

• Less than 10% saturated fat
• High in Omega 3 Fatty Acids
• High in  CLA’s
• High in Vitamins A & E.
• High in Beta Carotene

Artisanal Bacon vs. Supermarket Bacon

While we can all probably agree, that there is probably no such thing as “terrible” bacon, there are some MAJOR differences.

Artisanal Bacon from Pasture Prime Family Farm takes time, hand labor & real smoke.

All bacon is made from pork bellies which are cut into slabs, cured, smoked & sliced.

The difference between mass produced bacon and that which we produce from our sustainably & humanely raised Berkshire pigs is like night and day.

You are asking …what goes on behind the scenes??

Super-Market Bacon Production:

• comes from hogs produced on commercial factory farms (Most of those animals spend their lives in a controlled environment.)
• frozen bellies from these animals are  thawed and then spun in metal drums to soften the meat
• next the bellies are hung where they are filled with a wet cure solution
• The meat is not actually smoked – liquid smoke & flavorings are merely added to the curing solution
•  This entire process only takes a matter of hours.
• Finally, the slabs are machine pressed into a uniform shape and packaged.

 True Hand Crafted, PASTURE PRIME BACON, bears no resemblance to the above.

1. In stark contrast, our Pasture Prime bellies come from our Free Ranging Berkshire pigs who live in the woods right behind our barn here at our family farm.
2. They have the opportunity to forage for roots, nuts & other goodies along with their supplemental feed.
3. Of course, they have NEVER had any hormones or antibiotics.
4.  Folks who tour our farm say their visit with the pigs is their favorite stop.
5. Our Berkshire bellies are rubbed with a dry cure including Brown Sugar and Black Pepper.
6. These bellies are not rushed and spend from 7-10 days covered with our Pasture Prime Special Recipe Dry cure.
7. Next the bellies are slow smoked.
8. The extended curing and smoking times aids in intensfying the already wonderful deep pork flavor, that the Berkshire pigs are noted for.
9. As each of our pigs will be slightly different in size our artisanally produced bacon will have a more irregular shape than mass produced bacon which has been machine pressed into a standard shape.

We hope you will find our Pasture Prime Berkshire Brown Sugar Cured Bacon a great balance of sweet, salty, smoky and meaty.

Why not try our Pasture Prime Breakfast Combo, which gives you a 1 pound pack of our Brown Sugar Bacon along with a pack of our Breakfast Sausage links?  Only $20.  Of course, if you are coming to the Farmers Market in The Villages, be sure to add on a Dozen Farm Fresh Eggs and make it a “breakfast to remember!” Don’t forget to place your order online for easy pick-up at one of our Farmers Markets in THE VILLAGES!!

POST THANKSGIVING …and we are still giving thanks!!

Now that Thanksgiving is past, we want to make sure to say a Special Thanks to all our wonderful customers.  We truly appreciate your support and passing the word along to your family and friends.  You have made all of our hard work extremely rewarding.

HOT HAM NEWS FOR CHRISTMAS DINNER:

Many of you have requested that we provide Spiral Cut Berkshire Hams. So always attempting to meet your needs here are the Hams. These Berkshire hams are truly special.  Several varieties are available; Applewood Smoked Honey Glazed Spiral Sliced, and 2 Boneless Hams; Black Forest and Applewood Smoked which are both Gluten Free, Uncured-Nitrate/Nitrite free and all fully cooked ready to be baked for a wonderful holiday dinner with family & friends.

We will be offering these to you on our website for a limited time.

If Ham isn’t your “cup of tea,” we have 2 lovely locally raised Lamb Legs available.

This will be a spectacular presentation to WOW your family & friends.  You will find a video featuring famous chef Thomas Keller that will give you some cooking tips as well.

What would Holiday Dinners be without a GREAT PIE???

Attention all Pie Bakers; we have that famous Mangalitsa Pure Lard.  Ruth Reichl, long time food critic for the New York Times, says her favorite crust is half butter and half Mangalitsa Lard.  Sent to you in handy 1 pound containers; dishwasher, microwave, freezer safe and BPA free.  Only $10.

Gift Certificates  & T Shirts – Great Last Minute Shopping

Select the amount ($75 minimum) , fill in your recipients information, and wait for the applause!! Gift Certificate click here.

OR, how about a PRAISE THE LARD T-Shirt??  Only $20 and shipping is included. Black Only in sizes S,M,L,XL, 2XL.

NEWS FLASH:

If all this wasn’t enough, we now have our Grass Fed Wagyu/Mangalitsa Pork Frankfurters back in stock.  Most of our Wagyu Beef Items are back in stock as well.

Wishing you all a wonderful Holiday, warm with good cheer and family gathered around.  Hoping for a healthful New Year with PEACE around the world.

Our Best,

The Siversons

Following up on our last blog titled Where’s the Beef? we will attempt to answer some of the questions posed by our many customers and friends.

1.Wagyu Beef – how does it differ from “Kobe Beef?”

Wagyu is the name of a breed of cattle which originated in Asia centuries ago.  Wagyu is the breed of cattle from which Kobe is produced.  The term “Kobe” can only be accurately applied to Wagyu cattle which are produced in the Kobe region of Japan.  For you foodies, this is similar to the “branding” (not with a hot iron) done with Champagne & Roquefort from France and Parma Ham & Cheese from Italy.  Wagyu cows bred and raised outside of Kobe, Japan, should always be termed Wagyu , but are often referred to with a variety of names, such as; Kobe style, American Kobe, etc..

 2. What do the terms “grass fed beef” and grain fed beef actually mean?

Almost all cattle begin their lives on grass, but eventually end up in “feedlots” (CAFO-confined animal feeding operations) where they are “finished” for several months on grains (which most often contain GMO grains).These grain feedings fatten them quickly, but also can sicken them. This is due to the fact that these grains are not part of their natural diet and the additional stress of being crowded together with cattle from multiple locations.

100% grass fed beef, means just what it says. During their entire lives at Pasture Prime Wagyu & Family Farm these Wagyu cattle have only grazed on our local & native grasses ( with the exception of those few months that calves spend on their “mother’s milk”).  Of course, our grass feeding process takes much longer, making them more expensive to raise. However, our Wagyu beef animals are much healthier in that they are able to roam freely, are not tightly confined. Therefore they never need antibiotics and hormones which are often necessary in commercial and industrial farms.

Oftentimes, unscrupulous vendors will claim their meat is grass fed with little or no oversight. This is what makes it essential to know firsthand where and how your food is being produced.  We encourage you to visit us, to see for yourselves.  We suggest you make this request of anyone you purchase your meats from.

 3. Dry Aged vs. Wet Aged Beef – What is the difference?

Dry Aging is an art form dating back to the era of the neighborhood butcher shop ( a niche we hope we can partially fill for you).  The aim here is to use this time honored aging method on all our grass fed beef to the benefit of both master chefs, foodies, and inquisitive and well-informed home cooks.Our Wagyu beef is hung in a cooler requiring precise temperature control, humidity of 70% or more (not too difficult in our Florida climate) and an air circulation system.  These elements combine to enhance the natural extraordinary flavor of our Wagyu beef.

As you can see, developing our grass fed beef goes beyond sustainably and humanely raising the Wagyu cows.  This more expensive and time consuming aging process helps to provide our customers with meat that melts in your mouth, while serving up a healthful source of high quality protein (more about this later)

Wet Aged Beef is much faster and cheaper to produce & dominates the market.  Nearly 90% of beef sold at your local grocery is wet aged.  Most authorities agree that dry aged beef has superior flavor, and tenderness and is the beef most often served at the finest dining establishments.

 4. How Can You Buy Grass Fed Beef in Bulk?

We think it is a real testimony to the rising awareness of “getting to know your farmer” that so many folks are now contacting us inquiring about the process of ordering their Wagyu beef by the half and quarter.  Here are the pertinent points;

• Grass Fed Wagyu Beef Quarters are currently priced @ $7.50 per pound based on the hanging weight at processing.  These weights will range between 125-150# This will add up to approximately $910-1085.
• Halves are slightly less per pound @ $7.25.  Those weights at hanging will range from 250-300# (estimated $1750-$2100).
• Your Wagyu Beef will come:

a. Cut to your custom specifications

b. Each cut Individually packaged

c. Vacuum Sealed

d. Labeled; with cut, weight & date.

e. Frozen and ready for your freezer and

f. Prices are all inclusive except for shipping, if you choose that method of delivery.

• Basic Outline of Cuts:

a. Steaks – NY Strips, Rib Eyes, Tenderloins, Top Sirloin

b. Roasts – Chuck, Sirloin Tip, Rump, Bottom Round, Eye of Round, Arm

c. Ribs – Short Ribs, BBQ Ribs

d. Misc.- Brisket, Hangar Steak, Skirt Steak, Picanha, Flank Steak, Cross Cut  Shanks (Osso Buco)

e. Organ Meats – Heart, Liver, Kidneys, Tongue

f. Bones – Marrow Bones, Oxtail

g. Ground Beef – Stew, Ultra Lean, or Regular

Now it is our turn to “turn the tables” and ask you a question;

How healthy is Your Dinner??

Did you know that Tenderloin has less fat that a 3 oz. skinless chicken thigh? (This is based on USDA data for total fat, using a 3 oz serving of cooked tenderloin compared to a 3 oz. serving of cooked, skinless chicken thigh).  That doesn’t even take into account the additional health benefits of the extremely favorable ratio of Omega 3 to Omega 6 Fatty acids which are found in our grass fed beef.   According to a respected university’s Health & Nutrition Newsletter, they state that “emerging research suggests older adults need more high quality protein throughout the day.”  They also note that the real problem is that too much of our current protein does not come from “high quality” sources.  This is where we hope our 100% Grass Fed Wagyu Beef will “fill the bill’ and your PLATE.

WE ARE NOW TAKING ORDERS FOR HALVES & QUARTERS for delivery through the Fall & Winter 2013 

Tune in soon for information on our wonderful Mangalitsa & Berkshire pork, which taste like pork used to, before modern agriculture very carefully extracted all the flavor.

Summer is in full-swing here at our sustainable family farm, and we’re pleased to announce that we now have Pasture Prime half and whole-chickens available.* These delicious heritage birds are raised according to strict Label Rouge methods, which dictate that the birds are raised with ample room, forage on a natural diet, and are raised longer than conventionally raised poultry.

Raising chickens with these strict standards takes longer, but the results are well-worth it. We promise you that our Pasture Prime chickens are like nothing you’ve ever tried before – tender, incredibly flavorful, and juicy. You’ll never want to eat a commercially produced chicken again after you experience Pasture Prime chicken.

Just how important is the quality of the chicken for the tastiness of the dish? Don’t take it only from us! This month, Bon Appetit, published their list for making chicken a success and their top suggestion reads:

“BUY A GOOD BIRD!” Quality chickens are more delicious. Look for those that are antibiotic-free, and extra points for going local …”

This is where our amazing pastured, Heritage Red Ranger birds come in. Tender, juicy, sustainably and humanely raised outdoors on our family farm in Central Florida. Order 2 of our gorgeous birds now and invite the neighbors over!

*Please note that we can only ship our chickens within Florida.

Half-Birds – a new cut from Pasture Prime

For the first time, we are now offering half-chickens. We highly recommend grilling these smaller cuts on the grill, as skin-on, bone-in meat stays much more moist and flavorful on your BBQ.

A great way to grill these birds is to use the “chicken under a brick” technique. By using this clever method, the weight of the brick helps you keep the bird flat, resulting in more uniform cooking and the creation of crispy skin. If you don’t have any bricks at home, you can purchase one from any home improvement store. Simply wrap it in foil before sticking on the grill.

Recipes and tips from the farm to ensure a delicious chicken

Our chickens are so delicious, naturally, because of their healthy diet and the ample space and time they have to grow, you don’t need to do much to the meat to enjoy a terrific chicken meal. However, if you’re looking to “spice things up,” try this recipe for burn-free BBQ sauce.

If you are using our WHOLE birds, and you haven’t tried Beer Can Chicken, you are really missing out. If you want to keep it simple, we love this simple rub  — it’s super easy to remember, and the ingredients are most always available in your kitchen.

Preparing your grill – simple tips to ensure your chicken cooks evenly

For amazing chicken, the first step, as we’ve covered, is to source the right type of chicken. The second step is to make sure you cook the chicken properly. One of the best ways to help you cook your chicken “just right” is to set up your grill properly. Here are some easy suggestions to ensure your success:

• Scrape your grill before cooking
• Use indirect heat when cooking larger pieces; i.e. half chickens
• Wipe the grate using tongs with a paper towel lightly dipped in oil
• Use your thermometer! For poultry, cook the chicken to 160-165 degrees and then let it rest
• Make sure not to overcook the chicken.

For a “Prep School” on grilling, check out this link from Bon Appetit.

Order your Pasture Prime heritage chickens and half chickens today!

And don’t forget about Pasture Prime Grass-Fed Wagyu beef …

We haven’t forgotten about our wonderful Grass Fed Wagyu Beef, even though the chickens are taking top billing this month.

Now that the rains have come and our grass is once again lush, the cows are happy and growing fast. We will have our one-quarter and one-half Wagyu Beef shares available through the summer. Make your deposit today, and you’ll be able to fill your freezer with our amazing beef.

If you’ve tried our Pasture Prime 100% grass-fed Wagyu beef, you may have noticed that it’s different than other grass-finished beef. Wagyu is a unique breed that contains natural marbling, and it has superior flavor and tenderness, as opposed to traditional 100% grass-fed beef. Plus, it still has all of the benefits of 100% grass-fed beef: higher Vitamin E and A, and it has the perfect ratio of Omega 3s and 6s. Plus it doesn’t contain hormones and antibiotics … but we digress.

Wagyu 100% grass-fed beef requires a different cooking technique than regular grass-finished beef because of its amazing marbling. To enjoy the flavor and get the most pleasure out of your Pasture Prime grass-fed meat cuts, we recommend you follow the following guidelines when cooking our meat:

Wagyu 100% grass-fed steaks and burgers require a “hot and fast” technique:

For Pasture Prime 100% grass-fed Wagyu steaks and burgers, cook them hot and fast – a cast-iron skillet works great for this. Get the skillet smoking hot, then sear the meat for 3-4 minutes a side, depending on how thick the meat is. The key here is to not overcook it – undercook it slightly, and then tent it under foil for 10 minutes to allow it to finish cooking.

When cooking 100% grass-fed Wagyu roasts, season the roast, do a quick sear on all sides, and then cook the roast around 50 degrees cooler and for 30 – 50% less time than you would a traditional roast. Because these cuts are still leaner than feedlot beef, they will dry out if you cook them too long or too hot. Additionally, you help preserve the nutrients this way.

Use a meat thermometer when cooking grass-fed beef

A lot of people rely on the “touch” test when cooking beef, but because grass-fed beef is leaner, it cooks faster, and you don’t want to have any room for error. Use a meat thermometer for the most accurate results. Here’s a quick guide for your thermometer – but note: Remove the meat from the heat when it’s about 10 degrees from your desired finished temperature (below). Let it rest with foil over it, and it will rise to your desired temperature:

Rare — 120F

Medium Rare — 125F

Medium — 130F

Medium Well — 135F

Well — 140F

Pull the meat out of the fridge, first

For best results when cooking grass-fed meat, first pull it out of the fridge and let it reach room temperature before you place it on the grill or in a skillet. By allowing it to reach room temperature, it will cook faster and stay tender and delicious!

Don’t smash or press down on that grass-fed meat!

It’s tempting when cooking meat to constantly press down on it with a spatula or fork – however, doing this only presses out the yummy juices and fat that keep the meat tender and delicious. Resist the temptation – the only thing that should be going in the meat is the thermometer so you can monitor the temperature.

Finally, give your grass-fed meat a good rest

Once you’ve finished cooking the meat, you’re satisfied it’s come to the right temperature, and you’re ready to dive in and experience succulent, mouth-watering Pasture Prime 100% grass-fed beef – wait! Let the meat rest for 10 minutes first, preferably with a foil tent. Doing so will keep the meat moist and capture all of the juices in it.

Enjoy our 100% grass-fed meat this summer grilling season

At Pasture Prime, our family offers a full-range of 100% grass-fed beef, in addition to heritage pasture-raised pork and free-range poultry. All of our meat is sustainably raised by our family on our farm in Northern Florida. We invite you to browse our full selection of grass-fed beef cuts, and be sure to check out our recipe section for great ideas!

Happy cooking!

Did you know that May is National Burger Month? It’s true, and for us here at Pasture Prime Family Farm, that sounds like a great reason to celebrate and offer you some bonus 100% grass-fed Wagyu hamburger so that you can grill up some amazing burgers for Memorial Day and for some late-spring grilling.

Act quick! This special won’t last long!

From now until the end of May, we’ll throw in 5 pounds of our beyond-organic, 100% grass-fed, absolutely succulent Wagyu ground beef for free, when you order $250 or more of product (not including shipping) from our website. Five pounds of amazing and healthy Wagyu ground beef will allow you to have quite a cookout! This is a $33 dollar value, so shop now on our online store and stock up your freezer with our sustainably raised Wagyu beef cuts, heritage pork, and heritage poultry.

And some great recipe ideas for National Burger Month …

We wouldn’t leave you with a free hamburger offer without mentioning some great ideas for making delicious burgers! We’ve combed the internet high and low, and came up with some fantastic ideas for making our Pasture Prime Wagyu Hamburger absolutely perfect. Enjoy, and happy grilling!

Start off by learning how to build a great burger

Bon Appétit published a great guide for how to build a great burger, with all of the details you need. We think it’s just fantastic.

Then choose your favorite toppings and stuffings

Feel like something savory-sweet? This recipe, featuring teriyaki and grilled pineapple looks just amazing.

Or, how about cheese and bacon? Can’t beat that, right? This recipe has a great twist on both, and it even includes a recipe for homemade Thousand Island dressing. Yum!

And finally, we loved this burger, which is stuffed with a Meyer-Lemon butter.

Order your Pasture Prime meat today, and we’ll send you 5 pounds of our amazing grass-fed  hamburger!

We’re moving through our 4-H and FFA pasture-raised lamb fast! We have some featured cuts available that we want to make sure you know about before they’re gone.

This past spring, we embarked on a new project: Offering lamb raised by 4-H and FFA students. True to our sustainable farming philosophy, these lambs are of the finest quality. Their meat is incredibly tender, flavorful, and full of lean protein.

Fresh Florida lamb legs and racks

Our lamb legs and racks are so delicious and good for you, and these premium cuts will go fast! They are perfect for a dinner party, family feast, or late-spring celebration. Browse our full selection of lamb.

Lamb Riblet Recipe – the perfect appetizer

We are also featuring lamb riblets. If you’ve never tried lamb riblets, they are slightly smaller than pork spareribs, and they are just perfect as a finger food appetizer dish. The meat falls off the bone, and the rich savory flavor is simply unparalleled.

The honey and wine in this recipe complement our succulent lamb just beautifully. We know you’ll love it!

Order your Pasture Prime Lamb Riblets today! We’re offering these riblets in 1.5# packages for $8.00, or, the best deal, 3 packages for just $22.00.

Lamb Riblets with Honey and Wine

Courtesy of Allrecipes.com

3.5 pounds Pasture Prime Lamb Riblets

2 onions, chopped

2 teaspoons minced garlic

3 teaspoons honey

3 teaspoons olive oil

¼ cup soy sauce

1 cup dry white wine

1 teaspoon ground black pepper

1 teaspoon salt

¼ cup fresh lemon juice

1 teaspoon ground cinnamon

Directions

To Marinate: Place lamb in a 9×13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 70 minutes or until cooked through.

Nearby to our family’s sustainable farm, Pasture Prime, is a large retirement community, The Villages. We asked the good folks over there if they wouldn’t mind doing a few rain dances for us, because it’s been an unusually dry spring here. Well, their dancing worked! In the last week, we received 2.5 inches of rain.

Here on our farm in North Central Florida, we depend on the rain to help keep our pastures watered and keep our feed growing. When it’s dry for extended periods, it delays the growth time of our animals, so to honor our new rains, we’re pleased to offer some exclusive specials, just for you!

Lamb Specials from our 4-H and FFA Lambs

We still have some of our amazingly tender and flavorful 4-H and FFH lamb for sale, but it won’t last long! We’re offering premium chops, legs, racks, shoulder chops, and a shoulder roast. (Contact us to order this amazing lamb.) I recently cooked up the roast a few nights ago for a family birthday celebration, and it simply blew everyone away. My secret? Rub on some Herbs de Provence and kosher salt, then sear on all sides. Roast at 325 covered with foil for 3-4 hours, and you will have yourself some amazing, free-range, healthy lamb. You can sear it easily in a cast iron skillet – this is our go-to tool for cooking everything from hamburgers to steaks.

Berkshire Ham Specials

In addition to our lamb specials, in honor of our now watered and greener pastures, we’re offering cured and smoked Berkshire hams, from our 100% all-natural, truly range-grown heritage Berkshire pigs. Don’t miss out on this delicious pork!

Happy spring, and keep up the rain dances!

The Siverson Family

If you are looking for a healthy way to shed weight, get more energy, and nourish your muscles (especially after a good workout!), protein is one of the best ways to help you feel your best and round-out your diet.

Numerous studies, including a recent one reported in the Journal of Nutrition, found that moderately high protein diets, around 0.73 grams of protein per pound of body weight, helped people lose weight faster and preserved muscle mass better than those who were on low-protein diets.

However, not all protein sources are created equal, so make sure that you’re getting the best-quality and maximum nutrition from your protein sources. So what do nutrition specialists recommend for high-quality protein sources? In the top list, poultry, pork, and lean beef are listed as top choices for a healthy diet.

However, before you go racing to just any grocery store to grab some chicken nuggets or pulled pork, take note – the quality of the animals matters just as much as the protein source itself. If you are what you eat, as the adage goes, make sure you’re getting your protein from animals that eat a 100% natural diet, are never given growth-hormones or antibiotics, and are able to forage and roam for a well-balanced diet.

Lucky for you, our family farm in Florida raises high-quality, healthy protein

When it comes to meat sources, how the animal is raised and what it eats is one of the most important determinants of the meat’s nutritional value. In fact, purely pasture-raised animals have up to four times more essential vitamins, such as vitamin E, as well as lower cholesterol and more omega-3s than animals raised in industrial settings.

In short, paying attention to where your protein comes from is just as important as what type of protein you choose if you’re going for maximum nutritional punch.

Our family’s sustainable farm in Summerfield, Florida exists to provide the tastiest, healthiest protein sources possible. For this reason, we humanely raise our 100% grass-fed Wagyu cattle, heritage pork, and free-range chickens in their natural environment, and we never administer growth-hormones or antibiotics. Our meat is as good as it gets when it comes to an outstanding source of protein!

And our meat tastes so good, Chefs from all over are scrambling for our high-quality products

In addition to raising meat that is healthier for you, our pastured animals produce meat that chefs from all over the country rave about. Why? Well, we choose select, heritage-breed animals that grow slower and are chosen for their meat quality (as opposed to factory breeds, which are selected for their ability to put on weight fast).

We are so proud that top chefs in Orlando and New York choose to source their meat directly from our farm, and we are even prouder that you, too, can provide your family with high-quality protein from our family’s ranch! We invite you to browse our full selection of pastured meats today.

Spring will be here before you know it, and to celebrate our favorite season, we’re pleased to offer, in very limited quantities, locally raised lamb at Pasture Prime. We’re happy to be partnering with, and supporting, local 4-H ers and FFA members who have raised and exhibited these lambs. It’s the first time that we’ve offered local lamb, and we’re excited to see how well you, our loyal customers, like it. If you are interested in purchasing our humanely raised local lamb, contact us – we’ll put you on a waiting list. Our lambs will be available in March.

Mangalitsa Pork Specials

We’re pleased to offer great deals on our Mangalitsa pork. In case you don’t know, renowned restaurants throughout the States are scrambling to get their hands on Mangalitsa pork. We’re one of the few farmers in the U.S. raising pastured Mangalitsa pork, and we’re so proud to offer it directly to you, our valued customers.

How Can Mangalitsa Pasture Raised Pork Taste So Different from More Conventional Pork Breeds?

Mangalitsa pigs are a classified “lard-type” breed. However, Mangalitsa pigs actually have more unsaturated fat (versus high levels of saturated fat) than conventionally bred pigs (classified as “meat-type pigs”). When cooked, Mangalitsa pork is exceptionally, juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility—the lard can be whipped, and chefs don’t need to dress up the meat’s flavor with excess salt or spices. When cured, Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in commercially produced pork).

Free Range Mangalitsa Pigs: The Pasture Prime Difference

True to our sustainable farm philosophy, we raise our Mangalitsa pigs on an all-natural diet. They’re free to roam in 20 acres of woods where they are able to find hickory nuts, roots, berries, insects and other tasty morsels.  Of course, they’re never injected with hormones or antibiotics or fed anything but all-natural feeds. You benefit from pork that has a healthier blend of fats, higher levels of oleic acids, and a product untainted by artificial additives.

Mangalitsa Pork Chops

We’re pleased to offer Mangalitsa pork chops, on special – just $32 for 2 lbs. (Priced down from $20/lb.) Our Mangalitsa pork chops are versatile in a variety of recipes, including stir fries, slow-cooker recipes, in kabobs, or on the grill. They’re the most amazing pork chops you’ll ever try. We promise. Order yours today.

Mangalitsa Pork Ribs

For another irresistible way to enjoy Mangalitsa pork, try our Mangalitsa pork ribs. We’re selling our pork ribs in 2 – 2.5 # packages for just $20. These won’t last long! Order yours today!

We often get questions from customers on the status of our grass-fed beef; namely, is our meat “certified organic grass-fed beef?” We want to devote some space to this, because we understand that organic grass-fed beef and organic meats are a popular topic at the moment, so we want to clearly explain our position, explain our farm’s practices, and dispel any myths that may be out there regarding the purity and health benefits of our grass-fed beef and pastured meats.

First, for you to understand our operation, we must explain the distinction between a sustainable farm and a farm that is simply “certified organic.”

Sustainable Farming and Organic Farming Practices

Our family operates a sustainable farm in Summerfield, Florida, and it’s not a large operation – Pasture Prime Farm is roughly 500 acres, and it is a multi-species farm, meaning that we raise grass-fed beef, pastured pork, and free-range poultry – all of our animals equally contribute to the health and vitality of our farm’s pastures and ecosystem, which is why we choose to raise multiple species, versus run a monoculture-model farm.

In a sustainable farm system, such as ours, every species and the type of pasture rotation we practice contribute to the health of the soil and ecosystem; on traditional, “non-sustainable,” or industrial farms, because the concentration of animals is higher, and typically only one type of animal is raised, the farms require the use of fertilizers and must supplement food with additives, since the pastures or environment is not able to fully sustain the operation. The result of these practices not only erodes the quality of the meat and the health of the animals, but it also contributes to a damaged ecosystem. In short, these types of farms are not “sustainable” – they require artificial input to function.

Now, here’s where a big distinction lays – a farm can be “certified organic” but not be sustainable. Monoculture farms can be organic, and in fact, you can buy “certified organic beef” that comes from cows finished on feedlots (which are the antitheses of a sustainable farming operation).

At Pasture Prime Family Farm, we are truly sustainable, and our grass-fed cattle are never finished on grains or sent to feedlots. This is why we prefer the label “Sustainable Farm” rather than “Organic Farm.”

So What About Certified Organic Grass-Fed Beef?

Certified organic grass-fed beef cattle must meet the following criteria, according to the USDA:

• Born and raised on certified organic pasture
• Never receive antibiotics
• Never receive growth-promoting hormones
• Are fed only certified organic grains and grasses
• Must have unrestricted outdoor access

At Pasture Prime Family Farm, all of our farming practices and our grass-fed beef meet these criteria. However, to undergo “certification” from the USDA requires an expensive, lengthy process that, in the end, doesn’t change the purity of our practices or the quality of our meat – it just results in higher overhead, which we don’t want to pass on to you, our consumer. Our goal is to offer affordable, healthy grass-fed meat online, for purchase on our farm, and to be available at farmers’ markets and in local restaurants.

To guarantee the purity of our grass-fed meat and, in our opinion, to offer a higher standard than “Certified Organic Grass-Fed Beef,” we have third-party certifications from respected organizations, including the American Grass-Fed Organization and Animal Welfare Approved.

Finally, we’re so confident about the humanness of our practices and the quality of our grass-fed meat, that we have an “open-door” farm policy – we invite visitors to come out and visit us! We want you to see the beauty of our sustainable farm for yourself.

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Last night we were fortunate to see our favorite Geek Chef, Alton Brown, in person.  He was the headliner at Cal Poly’s Performing Arts Center.  The Dairy Science Center is celebrating their 25th Anniversary by sponsoring Alton’s visit.  He began with a hilarious tale of his experimentation with breast milk, bringing hoots from his heavily represented dairy science  audience.

He then continued to regale the audience by exploding his 10 Food Science Myths.  The appreciative audience was truly multi-generational, ranging from elementary children, to raucous college students, to grandparents. It is amazing to see the reach of his fans.

During his discussion of moist and dry heat cooking techniques, I picked up a wonderful easy recipe for our grass fed skirt steak.  Unfortunately, there is only one skirt steak per animal, so just the lucky few will get to try this.

SKIRT STEAK Cooked on Charcoal:

He lays the full skirt steak DIRECTLY on the blazing hot coals of his charcoal grill for 30 seconds one side, then turns for 30 seconds on the second side.  Remove from coals (being careful not to get burned!) dust off any ashes, cut in several pieces, stack and wrap IMMEDIATELY and tightly in aluminum foil and let sit for 30 minutes and you will have a delicious treat.

For those of you looking for a deeply flavored,  and affordable Roast Beef, we have a terrific recipe.  Our grass fed Wagyu Top Sirloin Roast will please your palette and your pocketbook:

Top Sirloin Roast with Herb Crust:

• 1/3 c. finely chopped parsley
• 2 TBSP. minced fresh Thyme (or dried)
• 1  Whole  Shallot, minced
• 1 TBSP. Dijon mustard
• 2 TBSP Olive Oil (or Canola)
• 4 TBSP. Butter, softened
• 1 3-4# Top Sirloin Roast
• 1 TBSP salt
• 1 TBSP pepper

1. Combine top 3 items in bowl; as herb mix

2. Transfer 2 TBSP of herb mix to 2nd bowl & stir in mustard & 1 TBSP oil

3. Add Butter to remaining herb mix and mash to combine.

4. Butterfly roast by slicing ALMOST all the way through the middle, leaving 1/2 -1 inch intact.  Open like a book.

5. Rub inside & out with salt & pepper

6. Spread herb mix over interior of meat.

7. Fold back meat and tie securely with kitchen twine.

8. Refrigerate 1 hour, up to 24 hours for maximum seasoning.

9. Turn oven on to 275 and place rack in middle.

10. Heat 1 TBSP oil in large skillet (ovenproof preferably) over med-high until smoking

11. Brown all over 8-10 min.

12. Use V-Rack, if you have, or keep in browning skillet.

13. Roast ONLY to 120-125

14. Transfer roast to cutting board, spread with herb butter, tent with foil & rest 20 min!

15. Slice against the grain into 1/4″ slices.  ENJOY!!

With the autumn season being the time to celebrate the harvest and the time to welcome the winter events, we have plenty of upcoming events that we invite you to join us at. Not only can you meet our family—the farmers who grow delicious grass-fed meats—but you’ll have a chance to sample our delicious products—including some prepared by world-famous chefs.

Epcot Food & Wine Festival, Orlando, FL

We are so pleased to once again be a part of the world-famous Epcot Food & Wine Festival, at Epcot Center in Orlando from September 28^th  – November 12^th.. We invite you to come and see fantastic cooking demonstrations, from famous worldwide chefs, sample amazing cuisine, and see what’s new in the food world. While you are in the area, be sure to visit Executive Chef Chris Windus, from the BlueZoo Restaurant in Orlando. We hear he is serving some of our Milk-Fed Chickens, served with truffles. It’s a definite don’t-miss.

Farmers’ Market at The Villages!

The Villages is a large retirement community, located close to our farm in Summerfield, Florida. We will be making our first appearance there at the Grand Opening October 13^th. We’ll be selling our all-natural free-range chickens, grass-fed Wagyu beef, and pasture-raised pork. It’s a great chance to buy our products and meet Torm (head family farmer), directly.

Pig Stock Traverse City, Michigan on Oct, 23

The annual Pig Stock Event occurs in Traverse City, Michigan on October 23^rd, where all things Mangalitsa will be featured.  Chefs will be showcasing their recipes along with tips for butchery, etc.

And there’s Still Time! Steak Variety Pack Still on Special!

If you haven’t ordered it yet, we still have our Steak Variety Pack available. But hurry! This great special ends in September. Order today!

Turkey Pick Up, November 19^th – 20^th

If you placed an order for one of our homegrown heritage turkeys, turkey pick up takes place from November 19^th– 20^th. Torm will contact you to set-up convenient times.

As summer wraps up, don’t let the last of the grilling season get away without ordering our Steak Variety Pack.

What’s in a Variety Pack, you ask? Get this:

Packs include at least one of each: Flat Iron, Top Sirloin, Picanha, plus any of the following – skirt, flank, or additional from above.

And to really get your mouth watering, here are some more descriptions of the steaks:

Flat Iron

Comes from the chuck or shoulder and has a rich, deep, beefy flavor making it a very tasty cut. Takes well to marinades and are excellent grilled.

Top Sirloin

Flavorful cut form the sirloin.Great marinated, grilled & sliced across the grain.

Picanha

This is the cut you see carried on a sword at Brazilian restaurants. Learn more about this delicious steak.

Pre-Order Your Free-Range Heritage Turkeys for the Holidays!

With the back-to-school season in full-gear, it may seem like Thanksgiving and the holidays are months away, but here on our farm, we’re already preparing. Our free-range, unique heritage breed turkeys sell out quickly, so make sure and pre-order yours today. We feed these slow-growing birds an all-natural diet, and you’ll be amazed how juicy and rich their taste is, in comparison to commercially raised turkeys.

Pre-order your turkeys today. We require a $50 deposit. These birds are priced at $10/pound. Hens weigh approximately 7-9 pounds and the Toms are 10-16 pounds.

Thanks for supporting our family’s sustainable farm!

Our family’s farm, here in North Central Florida, has been run by our family for over 30 years. We are not an industrial farm, and we only sell our meat directly. Instead of going for high-volume, quick-growth in our animals, we allow our animals to slowly develop at their natural pace.

We believe that you are what you eat. Not sure about you, but for us, that means that we’d rather not consume hormones and antibiotics in a serving of meat. Our animals are never administered growth hormones, food additives, or given antibiotics. Instead, we nurture them on open pasture in a natural environment, which allows them to grow at a natural pace without the need for artificial stimulants or food additives. True, this means that our farm may not have the financial output as an industrial farm, but then, that’s not why we’re in this business.

Our sustainable farm philosophy

In addition to respecting our animals and raising them humanely, we take pride in being stewards of our environment. Our free-range farming methods mean that we give plenty of grazing land to our animals, and we practice rotational grazing methods to keep our soil healthy, our water pure, and the air clean.

Unique breeds—taste the difference!

Industrial farms have developed breeds that can survive in crowded conditions and are bred specifically for quick-growth. Often, this is at the expense of truly flavorful, tender meat. Here at Pasture Prime, we choose heritage breeds that are known for their superior flavor and texture. Our animals are adapted to a natural environment, in contrast to an industrial one, and they are bred to be hardy.

Chefs all around the nation rave about the quality of our Mangalitsa and Berkshire pork, heritage turkeys and chickens, and Wagyu beef. We invite you to try it for yourself!

Committed to transparency

Because we’re a family-run farm, we pride ourselves on our land, business model, and
animal husbandry practices. We invite you and your family to make an appointment for
a tour by sending us an email or calling Torm @ 352-266-9504, and see just how
carefully we respect our land, animals and the food we produce. Visit our website:
pastureprimewagyu.com to place an order.

Father’s Day is coming up – June 17th, and you may be scratching your head thinking about what to get your dad this year. Well, what man doesn’t love a delicious piece of meat on a grill? For Father’s Day this year, we recommend some of our fabulous Berkshire & Mangalitsa pork. Berkshire pork cutlets, Berkshire chops or Berkshire country style ribs – along with similar cuts of the famous Heritage breed Mangalitsa.

Then there is always the superior Red Ranger chickens — you won’t believe how tender and juicy a free-range heritage chicken tastes. We recommend grilling them whole on the BBQ (with your favorite sauce or rub), or you can cut them up and have a delicious feast of drumsticks and breasts. Either way, your Dad will be one happy man!
Order your dad his Pasture Prime meat today – it ships out right away, so it will arrive ready to go on the grill come June 17th. (Please note that we can only ship poultry within Florida.)

Our $50 Pasture Prime Gift Certificate Promotion – still going on!

Our Pasture Prime “Send us your feedback!” contest is still going on, through mid-June. We want to hear your opinion – would you like us to offer different kinds of meat cuts? Do you have recipe suggestions? Can we serve you better? Let us know, and we’ll randomly select one of our submissions for a $50 Pasture Prime gift certificate, good toward any product on our website. (Please keep in mind that we can only ship poultry within Florida.)

Send your feedback, along with your full name and email address to pastureprimewagyu.com.

Thanks in advance for your feedback, and good luck!

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