Archive for March, 2010

Ronan – Our Herd Bull

By treatyrockbeef - Last updated: Monday, March 29, 2010

Braveheart Jerky and Info on Beef Shares

By treatyrockbeef - Last updated: Sunday, March 28, 2010

Hope you are well and ready for spring.  I’ve been playing around with my signature Braveheart jerky recipe over the past few weeks mixing up a witch’s brew to soak our sliced top round overnight.

Dressing Up A Classic

By treatyrockbeef - Last updated: Saturday, March 13, 2010

For the Farmers Market this week, my 11-year old son Colin made our locally famous Stuffed Meatloaf.  The recipe originally came from Giada DiLaurentis on The Food Network but feels like ours now.

They Cheer When You Sear

By treatyrockbeef - Last updated: Sunday, March 7, 2010

I had an interesting question from a customer yesterday who doesn’t cook meat very often but is trying to become more familiar with different preparations.  She purchased 2 boneless chuck steaks and wanted a few tips.  It is a great idea to sear the meat in hot oil to capture the juices inside, enabling the meat [...]

Mews Tavern Spring Special

By treatyrockbeef - Last updated: Thursday, March 4, 2010

This week we had a litte SNAFU at the farm that caused us to lose power in one of our freezers.  About 50 pounds of London broil and top round defrosted and had to be treated as fresh product.  This was actually a blessing in disguise – under duress we sold most of it to [...]

The Jerky Project

By admin - Last updated: Thursday, March 4, 2010

Hello Farmers Market Friends: This week big pieces of top round were pressed into service for our jerky project. My pal Mike showed me his ginger – orange – teriyaki marinade in which the 2″ x 4″ x 1/4″ thicks slab (cut across the grain while still frosty) bathed overnight. The next afternoon they were sliced [...]