Keep it Simple
Ethically-raised cattle spend their entire lives eating quality forage, not the byproducts of industrial ethanol production. Free from hormones, pesticides and antibiotics, traditional ranching is a sustainable, environmentally friendly practice, as is intended by God and nature.
Evidence is very strong that grass-fed, grass-finished beef is lower in total fat and calories and significantly higher in vitamin E, beta-carotene, omega-3 fatty acid and CLA’s than animals raised in concentrated animal feeding operations (CAFOs).
Far superior in taste, grass-fed beef is at its best when simply prepared using just a few ingredients..
Rib-eye Steak
Take a 1 1/2 inch-thick bone-in ribeye steak and season it liberally with coarse salt and freshly-ground pepper. Drizzle it with raw olive oil and cover it with fresh rosemary, parsley and lemon slices (Steamy Kitchen). Cover and refrigerate 4 hours or overnight, turning once or twice.
Allow steak to come to room temperature for 1 hour while pre-heating a cast iron skillet in a 500 degree oven for 15 minutes. Take the skillet from the oven and place it on a burner over high heat. Place the steak in the pan and allow to sear undisturbed for 30 seconds. Turn the steak and sear for 30 seconds more. Put the lemons and herbs on top of the steak and place the pan back into the oven for 2 minutes. Turn the steak and cook 2 minutes more for medium-rare (Alton Brown). Remove the steak to a cutting board, cover loosely with foil and allow to rest for 2 minutes.
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- Rib-eye Steak
Buy healthy foods directly from your farmer and fight for your right to keep traditional view and values.. be a Food Renegade!
Dink said,
October 9, 2009 at 4:47 pm
I love that…simply cooked to let the flavor of the meat itself come thru.
Ren said,
October 9, 2009 at 9:01 pm
Yes, exactly!
lynn byrd said,
October 9, 2009 at 7:22 pm
And there you have it! A hot oven, an iron skillet, and a few everyday ingredients: the simple tools of kitchen poets.
Ren said,
October 9, 2009 at 9:02 pm
Or just a ravenous omnivore :-)
elya said,
October 9, 2009 at 8:25 pm
Ren, what’s your opinion on soy-fed pork? I just found out that the farm I get pork from feeds soy to their pigs and chickens. :(
Ren said,
October 9, 2009 at 9:00 pm
Roasted soy? Are they pastured?
elya said,
October 10, 2009 at 1:12 pm
Not sure if it’s roasted… They just said they add soy to their meal. They are pastured, yes. All the stuff I read on Weston Price website about soy makes me want to switch to a different farm for my pork…
Jen said,
October 10, 2009 at 3:49 am
I found out my farm fed it’s pork and chickens soy and corn feed, and it’s not organic. YUCK! I bought in bulk last fall, before knowing as much as I do now (too much I think sometimes :) I decided to look more closely at the information at the website before puchasing this year, after discovering the processer used MSG in the sausage and bacon. I’m so glad I checked!
I will be purchasing my chickens this year from an Amish farm, which does use a small amount corn and soy in winter feed, but at least it’s organic. I’m still searching for a source of pork.
If your farmer doesn’t use organic feed, I’d definitely look elsewhere!!
elya said,
October 10, 2009 at 1:14 pm
Yikes, good thing you found that out, Jen! You must me from up north, since there are Amish farms near you :) That’s the reason I miss living in PA where there were big Amish markets every Wednesday….
lynn byrd said,
October 9, 2009 at 8:52 pm
Elya, may i throw my hat in the ring about soy? i just finished writing a paper for school. Here are a couple nuggets for you (USB = United Soybean Board):
The Food and Agricultural Policy Research Institute at the University of Missouri says soybean oil will be used for approximately 54 percent of biodiesel produced between 2009 and 2013. An increased demand for soybean oil leads to an increased supply of soybean meal. This byproduct will be used to feed livestock and poultry, as “the swine and dairy industries have had a tough time lately,” says USB Domestic Marketing Chair Lewis Bainbridge. “Every little bit helps in the poultry and livestock industries as far as decreasing their costs. And this demonstrates how biodiesel demand can have a positive impact on this important aspect of our food supply.”
The biggest and most insidious challenge we face in the future is not the marketing of fake soy eggs, or soy protein shakes, or soy-based hormone replacement therapies. We must be vigilant with respect to increased levels of soy meal being added to livestock and poultry feeds. Exposing the dangers of this and other hidden ingredients in our food supply is of utmost importance, as the health of our nation – now and in the future – depends on a clean food supply. It seems that soybean farming is in danger of becoming just another monoculture industry without conscience, its sacred roots long forgotten.
Ren, I beg forgiveness for not asking permission to post this.
Ren said,
October 9, 2009 at 9:07 pm
Thanks for the very informative post, Lynn!
elya said,
October 10, 2009 at 1:16 pm
Lynn, thank you so much for your post! Do you have your paper posted somewhere? I’d love to read more!
lynn byrd said,
October 10, 2009 at 5:03 pm
elya, email me and i’ll send it to you:
bluebyrdie @ windstream . net
lynn byrd said,
October 9, 2009 at 9:41 pm
Do you know about the soy- based egg replacer? Check this:
Concerns regarding the dangers of soy haven’t stopped Unilever food scientists from developing a soy-based egg replacer. This new foodstuff, called Alleggra, was rolled out in the United Kingdom in April 2005; sites are set on the U.S. market; our egg consumption is ten times greater than the UK’s. Tate and Lyle, the North American distributing company for products such as sucralose (Splenda), fat replacers, and high fructose corn syrup, has partnered with Unilever to mass market this new product. The egg replacer, composed of soy protein, whey protein, vegetable oil (sunflower at press), and egg white, is a GM-free product marketed as “a fully functional replacer of egg,” claiming to have 75 percent less saturated fat than an egg, and ten percent more protein. Food makers that use eggs extensively (bakeries, for example) are being counted on to drive profit margins through the roof.
Gavin Hays, chief executive for Alleggra Foods, says, “Alleggra has clear advantages in terms of cost and health.” He continues: “In terms of food formulations, our ingredient can swing an end product in favor of health. Alleggra is not only cholesterol free but is actively cholesterol lowering.” Apparently, this new egg replacement is important enough to have a corporation named after it.
btw, I have references for all this stuff, if anyone’s interested.
Ren said,
October 9, 2009 at 10:20 pm
How about a little quorn & alleggra fried up in some lovely GM canola oil? None of it is food, but hey, its cheap!
Learn more about the dangers of soy at WAPF
Fight Back Friday October 9th | Food Renegade said,
October 15, 2009 at 9:21 pm
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