What is the difference between a stock and a broth?
Stock tends to be made more from bony parts, whereas broth is made more out of meat. Stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
These stock recipe was graciously shared with me by two of our chefs
3 pounds grass fed beef soup bones 3 pounds grass fed meaty rib bones 1/2 cup organic vinegar (I used organic apple cider vinegar) 4-5 quarts of alkaline water 3 ribs of organic celery with leaves, chopped 3 large organic carrots, chopped 2 large organic onions chopped 3 bay leaves 5 sprigs of fresh thyme Salt and pepper if desired Simmer for 12-15 hours adding water as needed
1. Rub the bones with a neutral tasting oil (like canola) and roast the bones on a rimmed sheet tray for 20 to 30 minutes at 400-425 degrees F. This will give your stock a deep rich finish.
2. While simmering, skim off the cloudy foam of impurities from the top and discard.
3. Simmer for 12 to 24 hours. (The longer the better.) Once simmering is complete, strain the stock through a cheesecloth-lined Chinois, also known as a China Cap.
4. Make sure to cool as quickly as possible in an ice bath before placing in the refrigerator.
5. Stock can be stored in sealed jars and may be kept in the fridge for 4-5 days, or 6 months in the freezer. (Plastic freezer containers work well, but do not fill past 2/3's full as the frozen stock will expand.)
Learn more, Cowpooling ordering, cooking tips, and recipes go to www.gfarmsonline.com or call 214-244-3871
You can learn more about Cowpooling, Willie Grubaugh the farmer, and G Farms at www.gfarmsonline.com or call 214-244-3871.
Amy Grubaugh referred to as "The Bride" offers realtor services to all the North Texas area. Her contact information is on the site as well under the real estate tab for farm, ranch, small acreage, new homes, and new construction as well.
This takes all of about 15 minutes. A good Philly is hard to beat. It should be the best mess to work through eating. I have it, step by step right here for you. This will make four Phillys.
For this we are going to use your round steak from your order. A good fall back is your sirloin. You will need about 10 slices of provolone cheese, a yellow or white onion, a bell pepper, a garlic clove, a couple of mushrooms, and the bread of your choice. Those of you on Keto and those avoiding carbs I got you. Just leave out the bread. This is easy to stand alone and eat with a fork or over a salad for sure!
First, a tablespoon of olive oil and a tablespoon of bacon grease (if you have it) in a skillet on low to medium heat, depending on your cooktop. We want to cook this down easy, not quick or burn. Mince your garlic clove. Slice all the other vegetables into long strips. All in the skillet now with the vegetables, mushrooms, and garlic. Cover and allow this cook down into a nice caramelized state for the next few minutes. Remember to pause, come back, and stir occasionally. This is about a 10 minute process.
While that is all taking it's time to cook down, take your thawed steak and cut it into thin 2" strips and place in a large mixing bowl.
Add the following
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 1/2 teaspoon of blended Italian seasoning
Poor that over your beef and hand mix it in well. Let this stand a few minutes. Check in and stir your vegetables. Mixed your steak well again one more time before the skillet.
Remove your vegetable mix from the skillet and set aside. Add oil as needed, another 1/2 tablespoon of each, or a tablespoon of olive oil. Turn your heat to medium. Once the oil is hot, add your steak and stir continually. Saute your steak to your desired doneness, but not overcooking it.
Add back you vegetables. Mixing them into the beef until all is evenly hot and ready to serve. Build your sandwiches or plate and immediately cover with your provolone slices.
Cooking your G Farms grass-fed steaks is easy. Keep it simple with these 5 steps. Allow the rich beef flavors play the lead role.
I have spent countless hours with chefs so you don't have to. These are five star, high caliber ladies and gentlemen chefs from various culinary schools and influence from French, Caribbean, to American cuisine.
Let's stop for a moment to define the over and ill-used word cuisine. Cuisine is a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
Now, for the five steps to the one hundred dollar steak
THE THAW - NEVER use hot water or a microwave. Any heat starts cooking the meat and making it tough. Simply set your meat out and allow it to thaw plenty of time prior to preparation and cooking.
TENDERIZING - tenderizing is and should be it's own step. This should not overlap or be in conjunction with flavoring. Many flavoring techniques and oils clog up the pores of the meat. Cover all sides of your steak (or ribs after the membrane is removed) liberally with a course Kosher or sea salt. The rule of thumb is to salt the meat an hour per inch. After salting for the necessary time, rinse the salt off thoroughly. Your beef will now be much more porous and pliable. It is now set up perfectly to take on your flavor!
FLAVOR - Less is more and again, allow your rich, grass-fed beef flavors to be the star of the show. Salt & Pepper are all you need. it's nice to add garlic, herbs, or shallots. Rosemary, sage, and thyme. Use of herbs in their raw, natural forms (leaves, stems, bulbs, & roots) will give you a much more five star-like experience. Powders contain high amounts of sodium and salts and will give you more chain like results.
COOKING TIMES - Your G Farms Cowpooling beef is grass-fed. Grass-fed steaks and ground beef will cook fasters. Roasts and ribs will take longer. Roasts and ribs are not about internal temperatures or a designated time, but about when you can pull the bone out. Low and slow for best results with roasts and ribs. We recommend overnight or all day. Chef-Recommended Temps (outside of USDA recommendations)
Rare 120- 130°F
Med Rare 130 - 135°F
Medium 135 - 145°F
Ground beef should always be cooked to 160°F
RESTING - Once you are done cooking and removed the meat from the heat, let your beef rest for 5-8 minutes. This allows the natural juices to run and more importantly redistribute back into your meat.
Does what you cook with make a difference? Absolutely. A large cast iron skillet is the preferred cook for your steak with a light cover of olive oil and bacon grease mix.
Get your pan HOT! Look for the first signs of light smoke coming up from your oil. Now it is ready for your steak. Have your steak already at room temperature. You do not want your steak cooling down the oil, but to start cooking immediately, giving it that outside char and crusting of your rub. This is where adding any sprigs of rosemary, garlic, or other herbs will come into play. Simply add them to the hot oil along with your steak, basting your steak with the oil and herb mix.
THE FLIPPING FLIP DEBATE - Flip once. Flipping your steaks, ground beef, or any other cuts only increases the internal cooking. Here is where you can run the risk of over-cooking, making your meat tough, and ruining all you have been waiting for. G Farms Cowpooling beef is grass-fed, so it is naturally leaner. Our beef doesn't have the additional fat from external factors like grains, syrups, and other food waste products added to feeds for finishing cattle.
CUTTING - First, use a SHARP KNIFE. Cut your steaks across the grain. Cut in the same direction as the grain, your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. Cut & serve your steaks in strips and plated. This also will enhance the tenderizing and your bite experience.
I am partnered with Chick Chick Coop designer & builder, Mr. Hammons, to bring you the very best, safest for your flock, most interractive, family fun chicken experience. This is an exclusive relationship for our customers in North & Central Texas.
Chick Chick Coop provides a quality chicken coop essential to your backyard chicken productivity. Our coops:
The Master Egg-rooms - where the ladies will leave you chicken butt fruit day after day. There are 4 Master Egg-rooms on each side of your coop. These are accessible from the ladies inside the coop and to you, children, and grandchildren from the outside with ease. The door has a locking hinge so you can prop the doors up while gathering eggs.
Designed to protect & keep preditors OUT!
Built to last with galvanized steel framing
Easy to move with the three jack and trolly system & light weight aluminum framing
Easy to clean
Easy to enter main gate on a sliding track & rail system
Includes a lock for the main gate
Family friendly, interractive, & FUN!
Protects your flock of pets with framing on all sides from the ground up, hardware cloth
CUSTOMIZING OPTIONS - choose from
"ChickenGuard" automatic timer opens & closes the night door at dusk & dawn
Planter boxes
Back window & screen
CHOOSE YOUR COLOR FROM OUR COLOR BOARD - 3 colors to choose from
** the Chick Chick Coop comes assembled. After ordering, we will contact you with your delivery details. Any fencing that needs to be removed & replaced in order to stage your Chicken Mansion is the responsibility of the property / home owner. Delivery cost is $1.20 / mile from our farm to your address. Current turn around time is 90 days from ordering.
*** CALL FOR THE OPTION TO DIVIDE UP INTO 3 EQUAL PAYMENTS. Construction orders are placed upon receiving deposits. Therefore, deposits & partial payments are non-refundable if you cancel your order.
We put families together to purchase a live animal. We handle putting all of the groupings together for you behind the scenes so you don't have to go find the other parties. Our flat rate includes taking our cattle to the processor, the cost of processing, and your portion of the cow - 1/8, 1/4. or 1/2. Our carcasses hang up around 650-700 lbs.
We hang our beef for 21 days! What does that do for you? Meat hanging is a culinary process used in beef aging. Hanging improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, further concentrating the flavor.
You pay one flat rate across the board for every cut, all of the service, all of the quality steps in place behind the scenes, and ongoing access to us at the farm before, during, and after your delivery. We also help with monthly inventory management and check-in so you don't run out before your next delivery.
We work with a processor that staffs a USDA inspector on site 24/7 including nights, weekends, & holidays. ALL of our carcasses are tested by the USDA inspectors for disease, antibiotics, and other health related issues. We do this for your confidence. Other processors do not do this because around the clock inspection is an added cost to the processor. These processors will only, or are only allowed to hang the beef for up to 10 days. This shortcut cheats you on tenderizing, flavor, and your overall experience.
What you need to know and why is G Farms Cowpooling different from other farms
Average turn around time from ordering is about 6 weeks
We hang and age our beef for twenty one days prior to processing, hence the turn around time
Our hanging weight for the 1/4 is around 150 - 175 lbs hanging
A 1/4 needs about 4 cubic feet of freezer space. Half that for an 1/8, twice that for the 1/2
All of our cattle are antibiotic free, growth hormone free, free of any chemical agents and residue
All of our beef is processed under USDA inspection with an inspector onsite 24/7 to include nights, weekends, and holidays.
The USDA inspects for health, disease, & cancer. They immediately test for antibiotic and chemical agents. All the above would condem the beef not fit for human consumption.
My farm is five star rated with well over 100 reviews on Google and Facebook
I deliver the beef to your home
We go through every cut upon delivery
We put it all in the freezer in an organized manner for you as part of the delivery
We review best handling of the beef and packaging so to preserve the longest in your freezer and prevent freezer burn
During delivery, you get the five steps to the $100 plate from our Chef Council
You will receive a steak meal prep specific to grass-fed steak and exclusive to my customers
You will receive a call the Thursday prior to delivery for scheduling
You will receive a follow up call the week after delivery
You will receive a monthly call to help manage your inventory, help evaluate your consumption rate, and project when you should place your next order to avoid running out prior to your next delivery
Want G Farms Cowpooling to be a part your employer's benefits package? Ask your human resources director to call to learn how to set this up at no cost to the employer, while providing a discount for employees. We are extending benefit plans to companies in North Texas and the Austin area. WIN, WIN right? Call 214-244-3871 or email willie@gfarmsonline.com
