If you’re thinking that beef grades are proof that people do understand beef quality, consider what it is that makes steak appealing. Is it just savory fat? Consistent texture? Reliable supply? No!
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What on earth happened to me that could affect such strong and recurring memories over a decade later?
A more appropriate question is what in earth influenced my mind so powerfully?
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According to writers, the lure of the beef is its flavor. Consider this quote from Yi Wah Roberts, the mature-beef-obsessed farm visitor I mentioned at the outset of this article: “I remember the smell and the look and the way the fat melted – as opposed to sticky fat, being a smooth, pleasant fat … The flavor is just absurd.”
Sounds good, doesn’t it?
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I categorize myself as a beef enthusiast. The food is an obsession of mine: I raise it, read about it, study it (both on the hoof and on the plate), and eat it as many times per week and per day that I can. Needless to say, my life is an endless conquest for the ultimate steak.
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‘This is the Beginning of the End for the Beef Industry.’
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This actually is Rib Steak day, by the way. We have a small pile of coveted bone-in ribeyes that are begging for a hot cast iron. You better get here quickly, because they’ll be gone just as fast.
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Headlines mentioning what we all ‘need to know’ about various countries around the world clog up nearly every artery of agricultural media I encounter. The global publicity fits, I suppose, considering farmers today are told they need to be as proficient at world-wide economics as they are at fixing equipment with baler twine and a scrap of metal salvaged from the road ditch.
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We WILL have some tremendous Strip Steaks, Ribeyes, Sirloins, Flat Irons, Flanks, Filets, Chuck Eyes, Stew Meat, various roasts, ground beef, and more!
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Several people have asked me after reading my jottings if I feel threatened by fake foods. Today I’ll address the question.
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IT'S WEDNESDAY!! The unequivocal BEST day to live in Clarion, because Wednesdays are the day we re-stock the Beef Barn with all of your favorite cuts.
We're honored to have an influx of new followers who're interested in this bustling farm community we call home. If you're new, welcome! We think you'll love being a part of the family as much as we do.
Let's go over a few details to make sure old friends and new fans alike are on the same page (this is a little lengthy, but worth the read):
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“This tastes like fish,” stated my sister, looking a little surprised.
“That,” I responded quite proudly, “is proof of all the extra omega threes found in grassfed beef.”
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In other words, this collective mindset is demonizing beef because of crops while promoting fake meat made entirely from crops and sympathizing with pork and poultry that, being the product of omnivores, require crops.
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In a world plagued by constricted beef options, where steaks from across the country are mutually interchangeable because they share a common industrial template, our farm is the beacon for better eating. EVERYONE sells 'fresh meat', but NOBODY has their own cattle. Where, then, does their beef come from?
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Wednesdays are our favorite because this is the day we re-stock to Beef Barn with piles of our highly coveted steaks, roasts, and ground beef. It's not just a small blip on the radar; Dad hauls full pickup loads of our community minded BEEF back from the abattoir every week.
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One doesn’t have to be too perspicacious when reading agricultural reports to realize that farmers are quite dependent on Washington for survival.
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I'm packing the coolers and headed west this morning with coolers full of beef! You will find me at the Oil City YMCA, 7 Petroleum Street, from 11:30-1:30, and I have a great selection of steaks to grill on these long evenings.
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EVERYONE with a store claims they have 'good fresh meat', but NONE of them raise their own cattle. Hmm. Where, then, is the 'good meat' coming from?
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We're packing the coolers and bringing the farm to your town this THURSDAY, JUNE 6 from 11:30-1:30. You will find us in the lobby of the Oil City YMCA. Shopping for wholesome, local food should be as easy as possible, so we bring the cuts to you. Purchase whatever your family loves in quantities that suit your lifestyle.
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IT'S WEDNESDAY!!! Wednesdays are the BEST day to live in Clarion, because you, dear citizens of this amazing town, get first access to our weekly re-stock of steaks, roasts, and ground beef raised right here. An honest product of the region for the dedicated people of the region. That's how food should be.
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