Shaking Beef

For most of life my life I’ve never really cared where my meat came from. As long as it’s hermatically and hygenically packaged and reasonably priced, I didn’t question it. “All Natural” and “grass fed” were foreign terms and price was often the determining factor when it came to choosing our purchases. A couple of months ago hubby and I decided to take some steps to improve the quality of the food we purchase. We joined a CSA.

We bought a half share in a farm here in Tennessee and every other month from November to March, we pick up a 20+ pound package of meat. We get all natural, grass fed beef, pork, goat, and chicken that was humanely treated and raised without any antibiotics or hormones. I was hesitant about joining and procrastinated for months. I was afraid it would be way too much meat for two people to consume in a reasonable about of time but a half share is perfect for us. This CSA has been a double win for us. We feel really good about supporting a local farm plus knowing the family that produces our meat has given us peace of mind about what we’re eating.

 

This recipe was made with beef from our CSA. Grass fed beef tends to be leaner than grain fed beef so you have to be careful about not over cooking it. Cut your meat in uniformly sized chunks so they cook at that same rate. If you fish sauce, use 4 tsps of that instead of soy sauce and Worcestershire sauce.

By the way, this isn’t our CSA farm. This is a farm relatively close to our house. I have a thing for shooting pictures of cows and barns.