Beef - It's whats for dinner

Let's me state something for the record. I love meat. It's a pretty safe bet that the man who starts a blog with a post about bacon is a carnivore. But as much as I love pork, and lamb, and chicken, I love beef best of all. I grew up on a beef farm. We raised Charolais cattle. We ate a ton of red meat, all of it raised on the farm. We two huge freezers in the basement, one filled with frozen vegetables from the garden the other with a full or half side of beef from a steer from our own pasture.

When I moved away from my ancestral home land (Harford County, Maryland) I made do with what I could pick up from the grocery store. In the 'lean years' of unemployment and low pay I ate beef infrequently and mostly in burger form. As my life has improved and I had the space for a couple of grills I have again become a devote of Steak. I like my local Kroger, and have had some very tasty meat from there, but sometimes wonder about where the meat comes from. Do the animals have plenty of room? Are they humanly raised? Are they shot up with hormones and steroids?

Luckily for me I have connections. Family connections. My Uncle and Cousins (the Sayre clan) and another local farmer I have known literally all my life, have a commercial beef operation. So when I head back up to Harford County, I pack a cooler and bring back a bunch of steaks from Deer Creek Beef. I can't recommend this enough. For evidence of the superior quality of home raised beef I proffer the following:


London Broil. Cooked at high heat for 6 minutes a side. Let sit for 10 minutes to let the juices settle. Slice thin at an angle. Serve with a roasted sweet potato, green salad, and a bottle of red wine (a Pinot Noir in the picture). Enjoy.

See the full Deer Creek Beef product list and prices here. Give my cousin Nancy Ann a call and put an order in. You won't regret it.