all about beef
We’re lucky to have grass-fed beef to offer at the Farm Stand. The beef comes from Mount Vernon Farm, a family run operation nestled in the foothills of the Shenandoah Mountains. Seven generations of Millers have run the farm since it started in 1802. The cattle are grass-fed and raised without hormones or antibiotics. Grass-fed beef is leaner than meat from grain-fed cattle. It’s flavorful and tender and has health benefits like a better ratio of omega fatty acids and fewer calories.
at the stand
Look for beef that is red and marbled with firm white fat. The fat melts during the cooking and makes the beef more flavorful and juicy. The meat should smell sweet and any blood in the package should be red. If the blood runs dark or cloudy, it means the meat is old.
how to store
Keep fresh beef in the coldest part of your refrigerator for no more than a couple of days. Always thaw frozen beef in the refrigerator. It will keep one or two days if it is defrosted this way.
When it comes to cooking beef, it’s key to know how to prepare each cut. Sirloin, rib, flank and skirt steaks cry out to be salt and peppered and thrown on the grill or broiled at high heat. But a brisket or roast requires more seasonings, more patience, lower temperatures and longer cooking time. The toughest cuts – the ones furthest away from the center of the animal – need to be ground or require long, slow, moist heat cooking methods like stewing and braising. These are the shank, chuck and round.
tastes good with