posted on
September 17, 2021
Yes, all of our farm animals are raised without the use of antibiotics or synthetic growth hormones. Basically, it is our goal to keep your farm foods 'Weird Free' and raised as nature intended.
Lunch meat, also known as deli meat or cold cuts, is a convenient protein option for sandwiches, wraps, and snacks. It includes freshly sliced meats, cured and smoked varieties, and specialty cold cuts like salami and bologna. When choosing lunch meat, opt for grass-fed and pasture-raised options, avoid unnecessary additives, and select fresh over pre-packaged for better quality.
Pasture-raised chicken offers superior flavor and texture due to its natural diet and free-range lifestyle. To enhance its taste, proper preparation is essential—brining, marinating, and resting the meat before cooking. The best cooking methods include roasting for a crispy, juicy result, slow cooking for tender meat, pan-searing for a crispy skin, and grilling for a smoky finish. Pairing it with fresh vegetables or flavorful sauces elevates the dish. By following these techniques, you can bring out the best in pasture-raised chicken.
Beef belly and brisket are two flavorful cuts of beef, but they have key differences. Beef belly is rich in fat and marbling, making it incredibly tender and ideal for slow cooking, roasting, or smoking. It’s often compared to pork belly for its melt-in-your-mouth texture. Brisket, on the other hand, is leaner and firmer, best known for BBQ and smoking due to its deep, beefy flavor. If you love juicy, buttery meat, beef belly is the better choice, while brisket is perfect for those who enjoy a firmer texture with a smoky finish. Both cuts offer delicious possibilities, depending on your cooking method.
