A Split 'n' Share Success Story
Last night, we got an exciting shipment: a split quarter of grass-fed beef. There was eye round, sirloin tip, rib roast, porterhouse steak - all to share among five members.
The organizing was simple. I posted a notice at the HVFN Split 'n' Share group, several people responded and we emailed through the site. I put down a deposit at the Awesome Farm website, and Dave Liepmann agreed to go pick it up.
Our split quarter was exactly 150 lbs. at $4 a pound. This varies by cow, but ours almost filled three medium-sized cardboard boxes. If I'd packed it in good, I'd say my share of that - 37 lbs - fills a little more than a quarter of my freezer.
I'm getting ready to make the porterhouse tonight. I hope all the members write in here with their recipes.
This is definitely an adventure for me - a once 7-year vegetarian - now staring down so many different cuts of beef. But that challenge is what I love about exploring local foods and it's an experience we can all share together.
Share a cow (or lamb or pig) today! Find other interested members and share your farm's offerings by joining the the Split 'n' Share group.
Comment
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Comment by Winnie Abramson on November 24, 2009 at 8:28am -
I made meatballs! Easy and big hit with my kids...
I mixed 1 package of ground beef (1 pound, I assume) with 1 egg, 1 /2 cup panko (japanese breadcrumbs), 1/4 cup. grated parmesan, 1/2 tsp. salt, 1/2 tsp. pepper, 1 1/2 tsp. garlic powder, and a dash each or dried thyme, oregano and basil...formed into balls and simmered for about 1/2 hour in tomato sauce in a cast-iron skillet...loved 'em over whole wheat spaghetti...
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Comment by meri puccio on November 23, 2009 at 8:55am -
thanks meghan, i'm glad you enjoyed your dinners ... it sounds delicious! your horseradish sauce and sides sound good, too! i'm picking up a half of lamb tomorrow from one of the local farms up here in columbia county... but will definitely check out awesome for the beef..... thanks again.
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Comment by Meghan E. Murphy on November 23, 2009 at 8:36am -
The porterhouse was delicious! There were two good-sized steaks in the pack, so each was a meal for my boyfriend and I. The first I brushed with balsamic vinegar. Then olive oil, salt and pepper. Grilled and served with smashed fingerling potatoes. The second, I grilled and served with horseradish cream sauce (1 c. sour cream, 1/4 horseradish, 4 scallions) and sauteed spinach and mushrooms. Grass-fed meat is leaner, so I took advice from these sites on grilling:
http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp
http://www.alderspring.com/cooking/html/cooking.html
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Comment by meri puccio on November 22, 2009 at 9:54pm
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please let me know how the porterhouse was.... i'm right up the road from them.....
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Comment by Virginia Luppino on November 21, 2009 at 3:43pm -
Cooked up one of the chuck steaks last night. I cut it off the bone into stew size chunks. Browned it with onions in an oven proof pot. Added thyme, S&P, some water, 1/4 bottle (+/-) of red wine, some tomato paste, carrots. Baked for 1 1/2 hours at 325. It was/ is great. Soaked up the juices with some crusty bread. Maybe noodles with the leftovers. Saved the bones for stock on another day.
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Comment by Dave Liepmann on November 20, 2009 at 2:52pm -
In case y'all missed that, she said $4 a pound for, according to my calculations, a metric ton of grass-fed dead cow of a variety of cuts.
It was also astoundingly simple from my POV: 1) Agree. 2) Pick up. 3) Divvy up. 4) ??? 5) Delicious.
© 2012 Created by Meghan E. Murphy.
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