Tag Archives: grassfed

Does Fresh & Frozen Meat weigh the same?

I think about this often, well most times I am defrosting meat and my husband the farmer tell me that frozen and fresh meat weigh the same. I have always thought that they don’t, to me frozen meat feels heavier even after taking the packaging away. If you buy meat fresh one normally buys freezer bags and puts it away or if you buy meat in thermoform (supermarket packaging) you can normally find a pad at the bottom to soak up any moisture.

I have weighed meat fresh and frozen to discover there is a difference even a minimal one, so if you are buying frozen meat and they weigh it and price it on the frozen product you may find you are paying for the water in the meat. Thus up to 1/3 more can be frozen water and myoglobin, which is the by product of fresh meat that many people mistake for ‘blood’.

There is nothing wrong with purchasing fresh or frozen as most people tend to buy extra to freeze later anyway. There is many different types of packaging and I’ll go into those next blog. If the meat looks green, smells like sulphur then take it back, washing and drying will not rid of this smell, lamb has a stronger smell but should not smell like sulphur.

Remember when taking meat out of any packaging give it a quick rinse under water, or rain water to wash off any plastic products from the wrap when in thermoform. Rub and rinse when taking meat out of cryovac package as meat can absorb the smell and can taste like the packaging leaving the meat not pleasant to eat. Remember to pat dry and do not use if the meat smells off. It does not need you to soak it, do not mix meats and or put it with poultry, this will spread bacteria and can make you sick.

If you can buy meat from your butcher or local farm paddock to plate outlets, they will not only give you the best quality (even if a little more pricey) they can give you good tips on ways to cook and how to freeze and thaw meat. If you buy grass-fed over grain-fed, they will not only smell different they will taste different.

If you have any questions you want answered on any topic meat related please feel free to email me and I’ll do my best to answer. admin@bullysbeef.com.au

beef

 

Happy Fathers Day

It’s father’s day in Australia and most families celebrate with a get together, be it breakfast, lunch or dinner. But living the distance that we do it’s hard at this time of the year. I know I have siblings in other states that would also like to make the trip but they are good fathers themselves. I even have a brother who is in another country traveling for work and I suspect he would be feeling the loss of not being with his family.

We also have the Royal Adelaide Show on here at the moment and I suspect many families would spend their day together at the show. I loved the show, I would eat all of the wrong things fairy floss, hotdog on a stick covered in batter and then drowned in ketchup, the farmer hates them. I think they are known in America as a Corndog. Nothing like the breakfast I prepared for myself this morning to celebrate Fathers Day.

I suspect many a father will get breakfast in bed, made by their spouse or children or step children, my father this year got to spend it with one of my lovely sister in laws and a couple of his grand children. As I stated we are far and wide this year. I was lucky they came and stayed with us at the farm last weekend. We are lucky we were given nothing but encouragement, confidence and love when we were little, which turns into confident, competitive and successful adults which we are all passing onto our children, nieces and nephews.

I’ve decided to change some eating and drinking habits over the coming months, I have been absorbed with work and creating avenues for our lamb and beef business and this absorbs most of my working time. I try and get to exercise (not as much as I like) but being a farmers wife I try and use homegrown products, especially our grassfed meat #BullysBeef locally grown like the #EarthEggs the number 1 pastured ‘free range egg farm in Australia (and a good friend). When eating chicken I go for the #LittleGreenbushPoultry another good friend and South Australian product.

fathers day breakfast

I’m moving bread out of my diet so I decided to lightly grill a wrap this morning, poach my egg and lay it on a bed of baby spinach, cherry tomatoes and mushrooms. It tasted as good as it looks. I will admit though had we been going to the Adelaide Show I would have eaten a dagwood dog instead. Happy Fathers Day to all the men out their who take the responsibility of rearing children with love, whether they are biologically related or related by marriage, uncles, big brothers, step-dads and grandparents.

 

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Beef Cheeks in red wine

With grass-fed animals come a different flavour in the meat and despite the value of grass-fed in animals there are still cuts that need to be slow cooked, either in a slow cooker or a crock pot. Not yet use to cooking in a pressure cooker, I still tend to head towards the slow cooker if I get myself organised in the mornings to do so.

Nothing smells as nice as the slow cooker going when you come in on a cold day either at lunch if out on the farm working or if you live in the city at the end of a long work day. They are now more the trend than ever before, for the convenience and safety.

Beef Cheeks and oxtail are general tough cuts of beef as they are working muscles of the animal, so they need to be tender to eat otherwise will taste hard and be very chewy. I have been asked for this recipe and as I like to do things easy, this is easy to prepare.

Raw they look unappertising

raw beef cheeks

Ingredients

1/4 cup plain flour, 1.2 kg beef cheeks, 2 tblspn olive oil, 2 medium brown onions cut in wedges (I will also use red if that is all I have). 2 cloves of garlic halved but have as little or more to your taste, 2 medium carrots chopped, 1 cup red wine (any flavour or what’s available) 500ml beef stock, 2 tblspn brown sugar, 2 tblsp tomato paste, 2 bay leaves, 2 sprigs of fresh thyme or if I have none I skip this ingredient, 40g butter, 6 to 12 shiitake mushrooms halved or whatever mushrooms you have in the fridge, local Salt flakes to taste ( I normally use Murray river Pink Salt Flakes) it’s from my local area and easy to get. Green beans, mash potato and asparagus to serve.

Method.

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

You can do this: Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker. Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

I do this:

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Add half of the onion garli and carrots to bottom of the bowl, cover with beef then add the rest of the onions, garlic and carrots, pour over the fluids.

Close the lid and cook on high for 6 hours (depending upon your cooker) or

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender.

To serve: Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans. If you want to serve Paleo leave off the mash potato and swap for sweet potato.

beef cheeks in red wine sauce

picture taken from taste.com

 

 

 

Sunday day of rest?

sunday rest day

Sometimes these sayings make us smile with irony don’t they. Sunday back to school tomorrow or Tuesday in South Australia so parent swill be running around getting things ready for the beginning of the week. School bags may be being cleaned out of last terms rubbish,  notes and in some cases mouldy lunches in lunch boxes.

Are you planning lunches or playing it by chance, went shopping yesterday for the required items? what do you send? If anyone has any great suggestions send them in and we’ll publish them. My daughter didn’t like to eat so she in primary school had lettuce sandwiches, they consisted of 2 pieces of white bread, margarine, cut up lettuce and that was all. She never ate vegemite spread so that made simple sandwiches hard.

Sunday night dinner? that’s always a rush as well, for going back to school one can’t go past a good hearty spaghetti bolognaise, most of you would have a great recipe. You can use beef, lamb or pork mince, head to the butcher in your area even in the supermarket the quality of these meats in Australia is great. We love our beef mince here, it’s grass-fed, healthy and gluten free.

spaghetti bol

The pasta is great for kids and for those scared of carbs, you only need 100 grams per serve, add the sauce and sprinkle with parmesan. To get the kids involved in helping , do some garlic bread, cut a long french stick or small rolls or even sliced bread, place some soft butter or margarine in a bowl with some minced garlic, spread the butter on both sides of the bread or rolls wrap in al foil and place in oven for 30 minutes. With sliced bread I place it directly on the grill plate and grill each side rather than bake. Cut and serve.

Do you buy in bulk or do you buy in standard cuts?

How do you shop? is it a thing to think about on a daily basis? do you plan daily meals at meal times and stand at the fridge door like me, are you budget and weight conscious and plan and make meals on your spare days so the family know what to get out and assist you with if you are a working person?

It is a known fact that people who plan and cook meals weekly lose weight and maintain a high level of health, as these people are disciplined enough to carry through plans and not buy out of the budget and meal options. Taking fully prepared lunch to work or school is also the sign of an organised person who is not only budget aware but health aware, one never sees someone bring in hot chips and gravy to reheat in the microwave or do you?

The idea is to plan your meals, write your shopping list and set about creating your new healthy organised self. Plan the meat meals and decide what you are buying, red meat, beef, lamb, kangaroo, pink meat pork and white meat, chicken and fish. It is not necessary to buy and precook veg’s these can be done daily if you need to shop, but never shop when you are hungry as you make bad choices. Put down the oven pizza or frozen / non frozen burger and buy the grass fed, organic steak or hamburgers. The fat content is less and you will feel much more satisfied with the dinner you are preparing for yourself and family.

Here is the healthy option always try and buy local – ask if you are unsure where the meat comes from, most supermarkets have in-house butchers in Australia. If it reads 100% grass fed or organic pay the extra it will be worth it for the health benefits of having the producer who worked hard to bring the best possible meat to your plate. Look for ours, we are proud of our meat.

sticker

Do you buy the cuts or in bulk so that you have options for more than 1 meal ? Of the eight main sections, or primal cuts, of a steer, seven—the chuck (shoulder), the rib (rib section), the plate and flank (underbelly), the short loin (back section), the sirloin (hip), and the round (hindquarter)—yield individual cuts that are tender enough to be sold as steaks. The rib, short loin, and sirloin are the source of most premium steak house cuts, but tender and flavorful steaks also come from other parts of the steer; the chuck, in particular, is the source of a number of excellent, and inexpensive, steaks.

Tell me do you prepare daily or weekly menu’s? I do daily and perhaps I need to set about and do weekly meal planner and see how much I can save with time, effort and satisfaction.

Home Delivery

Are you looking to feed your family the best quality foods, with no chemicals added and are antibiotic free? Then you need to look at 100% Grass-fed meat. We provide you with that and as at yesterday we are Certified to say this. We are also export accredited by AUS-MEAT now partnered with a Home Delivery company in Adelaide and are looking to build our business together and bring it to your door.

We are 100% SA Grown and raised and you won’t find us in supermarkets yet most buy their meat from interstate, ask them. Eat Local SA, let us help you get the best quality produce, to your door order on-line and have it delivered in time to put it on your plate or in the freezer and fridge.

Feel free to contact me here for a cut / price list and any butchers out there who would like to stock our meat, contact us. info@bullysbeef.com.au

 

We also do sausages at special pricing for Not for Profits and Schools – ask us how we can help.

roast leg

Now is the time for sunshine

The hazards of living on a farm can be far more complicated than people realize. We have had a great southern winter here in Australia. The farmer in the house loves rain, our rain water tanks are over flowing, they have not been full for over 3 years, we have no mains water here our farm-house is dependent on rain water. The ground has been hard from years of sunshine, yet this winter it has rained and it rained and it rained.
As a city girl one does not think rain and green grass can do any harm, it is not until you live in the country or know someone from the country that you find out, rain = grass and then bloat. Bloat for the cattle is never good, it extends their 4th stomach and can blow up until it kills them and you literally find the cattle lying on their backs with feet pointed to the sky, a distressing sign. Too much green grass can cause this, cattle like people need roughage or fibre to assist with digestion.
The farmer here checks the cattle daily during this time and we feed out hay so that they have variety in their diets. Should he find something with bloat it gets treated immediately, there are food supplements on the market and magnesium blocks that can be placed where the cattle can lick them or if you discover it too late then the only relief is to puncture the hide and stomach with a small trocar and it sounds just like letting a tyre down. The puncture is so small that it closes immediately after you remove the trocar and the cattle don’t even know they have had it done.
So with sunshine comes the growth of the naturally occurring grasses and Lucerne on the property and this provides them with all the fresh food sources they require to thrive. In Australia we are one week away from spring so we are looking forward to some warmth for the ground and for ourselves.

Here is a picture taken yesterday 25/8/2013 and you can see we are green but very hazy due to light rain, these are some of our steers and they are starting to look really great, you can see by their feet it’s very muddy.

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