posted on
August 2, 2021
The steakhouse favorite strip steak is on one side, and a succulent filet mignon is on the other, with the distinctive t-shaped bone running through the middle. The mighty porterhouse is a t-bone with a thicker cut and a much larger portion of tenderloin than a regular t-bone. Whether you choose a t-bone or a porterhouse, either cut is sure to satisfy your hearty steak craving.
Which is your favorite?
This blog highlights how Ferguson Farms and other Florida ranchers are advancing sustainable, grass-fed and finished beef through pasture-based, regenerative practices. It explains the nutritional advantages, environmental benefits, and ethical considerations of grass-fed beef, showcases peer producers committed to similar values, and offers cooking tips for leaner cuts. Readers are encouraged to support local, pasture-first farms and explore Ferguson Farms’ curated meat boxes for high-quality, responsibly raised protein.
This Offal 101 guide explores the health benefits, cooking techniques, and flavor profiles of nutrient-dense organ meats like liver, heart, kidneys, tongue, and sweetbreads. You’ll learn how to prepare each cut, the best cooking methods, and recipe inspiration for grass-fed, pasture-raised offal. Packed with tips on buying, storing, and seasoning, plus answers to common questions, this resource helps you enjoy organ meats with confidence while supporting whole-animal, regenerative farming practices.
Discover what beef shank is, why grass-fed beef shank offers superior flavor and nutrition, and how to cook it to perfection. From braising in a Dutch oven to using a slow cooker or Instant Pot, this guide covers cooking methods, flavor pairings, and classic recipes like osso buco, hearty stews, and shank ragu. Learn tips for buying, storing, and serving this nutrient-rich cut for maximum taste and tenderness.
