Taking the Mystery out of Meat Part 2

 

This part 2 was a long time coming

My Mom taught us kids that time savers in the kitchen will result in better mealtimes. 

Boy was she right. 

Rushing to get a meal on the table for company or just the kids is a challenging experience. And only sometimes enjoyable.

Mom was a stay at home Mom to a boy and three girls, all active in sports, cheerleading or drama

. She took her job very seriously.

She was amazingly organized, all that cooking and still washed clothes on Monday,  ironed on Tuesday

Baking and mending on Wednesday or Thursday and cleaning the whole house on Fridays

Dad  was one of 8 kid,s 4 boys so they ate a lot of meat. Dad loved meat..

So Mom always said her biggest timesaver is as follows. 

TIP # 1  TAKE MEAT OUT SEVERAL DAYS AHEAD

Mom would say "If your meat is thawed, the rest of the meal just comes together while the meat cooks"

- Red meat cuts actually benefit from resting in the fridge for a few days thawed.

They will tenderize even more if left to thaw/ REST in the refrigerator.

 And bringing your red meat cuts to room temperature before applying any heat will ensure more even cooking and juicier results . This does not apply to ground meat products or poultry.

Mom would take 4 or 5 meat items out of the freezer on Friday and put them in the refrigerator, on a drip pan lined with paper towel. They would all thaw at different intervals and all but the chicken had a good shelf life in the fridge so the chicken was eaten first.

If you don't have fridge room take meat out 2 separate days Friday and Tuesday for instance.

Her go to cuts were 2 or 3 roasts, chicken, beef, pork. 

Then ground beef or pork, or sausages.

If company was coming there was always beef steak or  porkchops.  And if she didn't have time to thaw anything or was surprised, she fell back on the minute steaks or pork cutlets, cooked from frozen and smothered in onions and gravy.. 

We raised a beef every year and a pig and 50 chickens

And she grew a big family garden. And Dad milked 2 cows. Before and after work.

The chicken would be thawed for Sunday supper, so that was our family dinner. 

The beef or pork roast would be thawed in time for Monday night supper. The other roast was cooked for  Wednesday night.

We had leftover roast chicken sandwiches for school lunches and Dad's work lunches on Monday and

 chicken salad sandwiches on Wednesday. And roast beef for Tuesday lunch.

Leftover beef for stew on Tuesday supper because we all had a practice that day after school.

Wednesday Mom cooked the other roast. That then took care of sandwiches for Thursday. 

Thursday night was whatever leftovers from the week and Friday was a bought lunch at school.

 Friday night we had soup from the bones, meat and veggies leftovers and home made bread. 

Saturday mom made sloppy joes or chili with ground beef or pork. 

We made bacon and eggs for Mom for breakfast on Sundays, but she usually couldn't stay out of the kitchen and was always there to help, and clean up..

And we grazed till Sunday night supper again. 

She had no dishwasher, that was the girls job. No automatic washer and dryer, just  a ringer washer and clothelines.  And get this , NO RUNNING WATER.

 She had a big garden which we all planted and helped with the weeding. And we always had fresh milk from the 2 milk cows . That was our milk, cream  & butter..

They were the perfect couple to mentor a great work ethic.

 I feel  Inferior to my Mother all the time. But I know I could never do what she did for her family, even if I didn't have an off farm job. 

I am eternally grateful to both my parents. They were also the best Grandparents a child could ask for.

 

 The most common questions I get are: 

1. Is your grass-fed beef grass finished as well?

    Answer- Yes it is. Our beef and lamb gets certified organic grass every single day since they started eating solid foods.
    And I know this because we do not buy from other farmers and resell. Our family raises all our animals.

2. Do you butcher your own animals?

    Answer- No. We are farmers, not butchers. I am trying to get a grandchild to go into the butchery field, but no one's biting.....YET..Only 3 of the 12 have graduated so there is hope🤞
    That would be so great.  We could charge a lot less for our product.  1/3 of what we charge goes to the butcher.

3.   Do you sell your products anywhere but the Saskatoon Farmers Market at 2600 Koyl avenue?

     Answer- Yes we have an online store. It isn't as fully stocked as our Farmers Market Freezers. But I try to keep essentials there.
       Also we have a stocked farm store here as well. You are all welcome anytime..You just have to call ahead to make sure Im able to greet you .

4.  Do you deliver.

      Answer - Yes we offer free delivery to the Farmers Market for pickup. And we offer home delivery for a delivery fee.
       
 5.   Do you sell bulk beef or pork or lamb.

      Answer; yes and no. We sell 1/4, 1/2, and whole  beef. in limited quantities, usually  in the fall and winter months
       We sell 1/2 pork year round. And we do not sell bulk lamb.

 6.   What breeds are your animals. and why

          Answer; We raise Galloway beef. Galloway genetics originated in Scotland Highlands. There they grazed only on grass because they sometimes didn't see humans for days or weeks.They are genetically predisposed to  finish wonderfully on grass. Some bigger more well-known breeds will never "finish" on grass, because they were never meant to and never evolved that way. They just get bigger..
  
            Our pork breed is Berkshire. Why ? Because they have an amazingly sweet flavour and a buttery healthy fat that increases the flavour of the meat. Berkshire pigs are a quiet, playful and friendly breed. That is important because we have kids around all the time. Berkshire Pigs are the best breed to raise in a pasture setting. That is as close to their natural habitat as we can get here on the prairies. That is where they are the happiest. And we all know ... HAPPY PIGS are  TASTY PIGS.
        
           Our lamb is a mix, we are trying to get to a 50% Clun Forest and 50% Dorset or Hampshire. We feel that is the most desirable quality carcass, and they are pretty nice to work with.

  Those are the 6 most asked questions , but if you have any questions not answered yet feel free to respond to this email or and I will gladly answer them all.

My recipe for Gelatinous Bone Broth

 How to Make Gelatinous Broth

Nov  21

 

 

It’s that time of year — The kids all seem to be getting sick. The elderly are getting their yearly flu symptoms  .

 However  Les , a school bus driver and myself a Nursing aide at the  Hospital in day surgery are doing anything except hiding out trying to get them to keep their dang germs to themselves.

We have a secret weapon…

well not so secret , but the Pharmaceutical companies don’t want you to know that you can feed your IMMUNE system and it will work for you the way Nature intended.

But if you cant there is always a drug or vaccine to fall back on if that’s your bag.

With that, I’ve been getting back on the immune support train and made a batch of healthy meat broth yesterday. Plus I started some seeds today for my indoor winter greens and veg garden.

 Sicknesses aside, I love this time of year when we focus more on nutrient dense warm and comforting meals.

I was posting about it on social media and I was flooded with messages asking how the heck I can make a simple pot of chicken broth turn into gel. Here’s the thing about broth, the magic is in the gel.

Gelatinous broth is not just delicious but full of collagen, amino acids, minerals, and gut healing gelatin.

But that gel seems to be a little elusive with many making broth that turns out a bit more loose than they’re hoping for. But the benefits are still there and you might just have to tweak her and there.

 So what’s the secret? Check out my tips!

 

 

 

 

 

Broth Ingredients:

Bones and Meat : To make a gelatinous broth, you’ll need a mixture of bones and meat. Chicken, beef,  pork or lamb bones, are all great choices — Shameless plug, all are available from Catherwood Organics Premium Meats  Farm.

Including meat with some fat will enhance the flavour. And adding marrow bones will give even more nutrition.  If I have some I always add chicken feet and or wing tips, The more cartilage and tendon you use the better to really get that rich gel.

Remember, high quality organic bones and meat are important for making great broth!

Vegetables: You’ll want aromatic vegetables like onions, carrots, celery, and garlic for added depth of flavour. Sometimes I will toss in a few pieces of ginger for extra flavour and it is also a good gut spice..

Herbs and Spices: Bay leaves, thyme, and peppercorns are common choices to season the broth but in our house, I just add some  pepper . Then the broth can be used for soups or stews.  You can add herbs and spices at that point depending on the flavour you are looking for the final product.  Keep in mind what your plans are for the broth so you don’t over salt it — You can always add extra when using your broth like I do.

Cold Water: Use cold water to cover the ingredients.

Apple Cider Vinegar: This is key.  Without 1 tblsp of ACV /gallon you leave behind so much of the minerals. 

 

:Large Pot: You’ll need a pot large enough to accommodate all your ingredients and water.

Fine Mesh metal Strainer: This is essential for straining out solids.

Optional Cheesecloth or Muslin: You’ll use this to strain the broth further for clarity. I don’t do this because I’m ok with “stuff” in my broth and mine still comes out pretty clear.

Containers: Have jars or containers ready to store your finished broth.

Now, let’s get started making meat and bone broth:

 

Step 1: Add bones and water to the pot

 

 You want the right amount of water, The water should just cover the bones.

Bring to a boil for about 5 minute and then reduce to a simmer.

 Skim off any foam or impurities that rise to the surface during the initial simmer. I do this with a small metal strainer.

Once there is very little or no froth you can now add the vegetables .

THE MIREPOIX

I use whole carrots ..maybe 2 or 3..

whole celry stalks 2 – 5,

 large cooking onion cut in half or 1/4s

 

  Simmer minimum 24 - 36 hrs for beef pork or lamb.. Chicken 24 max minmum 12

     

 Maintain a  bubbly steady simmer throughout the cooking process. Not a heavy boil but I don’t have time for that weak one bubble every few seconds kind of simmer either.

Keeping the lid off can help concentrate the broth due to water evaporation but to be honest, I often leave the lid on and still always get the gel I’m looking for.

Check the water level occasionally and add more as needed to keep the bones covered but don’t overdo the water, you don’t want to dilute it.

 

Straining the Broth

 

Once the broth has simmered to perfection, let cool down a little, strain it through a fine metal strainer into a clean pot or large bowl.

If desired, for even clearer broth, strain it again through a cheesecloth or muslin.

You eat the meat. But it is pretty mushy and lacking flavour. So I only use it to put back into soups and stews. Or I feed to my chickens in winter for extra protein (Not Chicken)

 

 Storing the Broth

Allow the broth to be cool before transferring it to jars or containers for storage.

You can store it in the refrigerator for up to a week or freeze it for longer term storage.

 

What do I use my broth for?

In our house, typically we simply drink  broth warm from a mug but it’s also great for making soup, gravies, and to add a healthy boost to rice, quinoa, Barley and other dishes.

 

There you have it, my quick tips for making gelatinous, broth at home. Now for those new to making broth, you won’t know it’ll gel until its cold and once warmed it goes right back to a thin consistency. And, don’t worry if it doesn’t gel — It’ll still be healthy and delicious and you can try again next time.

Betty

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TAKING the MYSTERY out of MEAT ( part 1)

What cut of meat should I cook?

Do I have enough time to make a roast for supper tonite?

How should I cook this type of steak? Chop?Roast?

What spices should I use?

How much should I cook for 20 people?

Does this meat need to be thawed first?

How long should I cook this turkey?

These questions and more will be answered in my Meat series of Blogs!

1. Does this meat need to be thawed first?

The short answer is YES YES YES!

The long answer is, I think all meat should be thawed in fridge for 2 days minimum. Once thawed the extra resting time is a bonus.  

If you want you can put a rub on it for the last 12 hrs before cooking. 

Some meats can be cooked from a semi frozen state and not lose any quality. Lamb for instance.

I have found that some lamb cuts, such as chops, are forgiving if they are still slightly frozen. However they don't take much time to thaw, usually 1-3 hrs depending on the thickness of them.

Beef with the exception of burgers should always be thawed and at room temperature before putting any heat to it.

If you have chops, steaks, cutlets, where there is more than 1 in a package, they will thaw faster and more evenly if separated at the beginning of thaw, if possible. ( dont stab yourself with a knife)

also turn over a couple times to turn the more frozen side to the top .

2. How much should I cook for 20 people?

Depending on which type of meat you're cooking the amounts will be a little different. 

Also take into consideration what will accompany the meat in the entire meal.

If you are serving a traditional Canadian meal including meat , a starch like potatoes or pasta, a vegetable dish, and a salad and a bread option you will need:

                 CUT       portion size

     Chicken-       4-6 oz

     Turkey-        4-6 oz

     Pork -           4-6

     Lamb-           4-6

     Beef ...-        stew:4-6 oz /portion

                 -        steak 5  -6oz/portion

                 -         roast 4 -8 oz

     Duck -            3-5 oz

3. How long do I cook my meat

Pork should be cooked to a temperature of 165*F 

Beef should be cooked to desired rareness

Internal Cooking Temperatures for Whole Beef (Steak)

USDA Recommends: 145°F + 3 minutes rest

• Rare: 125°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well-Done: 160°F
• 
  

Internal Cooking Temperatures for Pork (Roast, Chops)

USDA Recommends: 145°F + 3 minutes rest

• Medium: 150°F
• Medium-Well: 155°F
• Well-Done: 160°F

Internal Cooking Temperatures for Lamb (Roast, Chops)

USDA Recommends: 145°F + 3 minutes rest

• Rare: 125°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well-Done: 160°F

Internal Cooking Temperatures for Poultry (Chicken, Turkey)

USDA Recommends: 165°F

stay tuned for part 2 next blog

 BACON MAYONAISE - from My customer Irene

1 egg

1/2 cup Catherwood Organics Berkshire bacon fat liquified but not hot

1-2 tsp mustard

salt and pepper to taste

blend all ingredients except bacon fat, once blended to a smooth texture

slowly start dripping the bacon fat into the blender to create creamy goodness. 

Enjoy

keep in refrigerator up to 2 weeks

Also if you have a mayonnaise recipe use it just substitute the oil in the recipe with our bacon fat...you will have instant bacon flavoured mayonnaise.

FLAPPER PIE... THE LOST PRAIRIE PIE

 Everyone remembers the foul suppers, the local catered fundraisers, the Sunday suppers at Grammas house. There was always an unwritten code.... race to finish the first course because there was a limited supply of :

 "The Flapper pie"

FLAPPER PIE - THE LOST PRAIRIE PIE

DELICIOUS OLD FASHIONED FLAPPER PIE,  A TRUE PRAIRIE CLASSIC

 

INGREDIENT

CRUST

·         1 ¼ Graham cracker crumbs

·         ¼ cup melted butter

·         ½ cup sugar

·         Dash of cinnamon

FILLING

·         2 ½ cups milk

·         ½ cup white sugar

·         ¼ cup cornstarch

·         3 egg yolks

·         1 tsp vanilla

·         Pinch salt

MERINGUE

·         3 egg whites

·         ¼ cup sugar

·         ¼ tsp cream of tartar

 

INSTRUCTIONS:

1.       Mix all the crust ingredients together. Set aside 2 tbsp ... press the remainder into a 9-11 inch pie plate in the bottom and up the sides. Refrigerate.

2.       Combine the filling ingredients and cook on medium heat until it boils and thickens, making sure to stir constantly off the bottom. Set aside to cool and move to meringue.

3.       Beat meringue ingredients till stiff peaks are formed.

4.       Pour the cooled filling into the crust and top with the meringue making beautiful peaks. Sprinkle the remaining crumb mixture on top of the meringue.

5.       Place in preheated 350* oven, on middle rack.

6.       Bake until meringue is GOLDEN brown. Maybe 10 minutes but watch carefully, all ovens are different.

7.       Cool in fridge and eat the same day. This is not a keeper pie. Best made only hours before serving.

 

This was a go to because everything needed was in the pantry or “icebox”

Cooking your way thru a 1/2 HOG 

 

Pork cut choices for your half hog or whole hog

Start with the best tasting pork Raised the way you want it

So that would mean Berkshire Pork raised organically and ethically with no added hormones or antibiotics

The Best Ways To Cook 7 Common Cuts Of Pork

A handy guide to help you cook your way thru the biggest part of a half hog.

adapted by works by Laura Jeha
                                                                   

 Pork has “amazing weeknight staple” written all over it — it’s leaner than steak, cheaper than chicken, and many cuts cook extraordinarily quickly.

So why does pork get less love than other types of meat? One too many run-ins with dry factory raised pork chops or tough barny smelling tenderloin can be all it takes.
To maximize pork’s potential, it’s important to get it from a local farmer who raises Berkshire pork organically and ethically in an outdoor pasture setting and  understand how to cook it. Different cuts of pork call for different cooking methods, and when you put the right ones together, you’ll end up with mealtime magic every time.

Here’s a comprehensive guide to ask for when visiting your local farmer...Maybe me!!!

Pork Chops

Also labelled as: rib chops, end cut pork chops

Rib chops are sold bone-in and are cut from the shoulder end of the loin. Their high fat content makes them tender, flavourful and less prone to drying out during cooking than tougher blade and centre-cut chops. (They’re the ribeye of the pork world.) Give them attention they deserve by pan-searing them, and basting in a bath of foamy butter to finish. Ta-da! A date-night worthy dinner in under 30 minutes.

Best used for: A steak substitute, dinner for two.

I'm not gonna Lie. The best way to cook a pork chop is to start with a heritage breed pork.
We sell Berkshires and I tell all my customers, "Just put in a baking pan, with a little salt and pepper "..that's it. They have their own fat so the flavour will amaze you. Everyone of our customers says what about the sauce. And they soon find out what we already know... Berkshire does not need a sauce.!

Centre-Cut Pork Chops

Also labelled as: boneless pork chops, boneless rib chops

Centre-cut chops are very affordable and ultra-versatile.
Because this cut is boneless with very little connective tissue or fat, it can be prone to drying out. Thicker chops will be more forgiving to cook than their thinner counterparts, so try to select chops that are at least 1-inch thick,  they’re perfect for feeding a crowd or keeping the hungry dinner hoards at bay.

Best used for: Everyday cooking, sheet pan dinners, stir fries.

Pork Tenderloin

Also labelled as: pork loin, tenderloin roast

This cut, from the muscle that runs down the backbone, is the leanest you can buy. Tenderloin cooks very quickly, which is great for on-the-fly meals, but also means it can be easily overdone. Its mild flavour makes it an excellent vehicle for tasty rubs and marinades, which will also help to tenderize the meat. Use an instant read thermometer to check the internal temperature to guarantee a perfectly cooked tenderloin.

Best used for: Quick and easy dinners.
 Tenderloin can be wrapped in bacon and sliced into medallions. YUM YUM.
 or sliced into medallions and rolled in a coating mix..homemade or bought. Fried in pork lard or roasted in the oven .

Pork Shoulder

Also labelled as: Boston butt, pork butt, pork roast

Despite its name, pork butt actually comes from the shoulder, and it’s a rich, flavourful cut. Relatively inexpensive, pork butt is also tough and fatty, so it needs to be slow roasted, stewed, or braised in an oven or slow cooker to coax out the tenderness. (Totally worth it.)

Bonus: Pork butt is often sold in smaller, boneless pieces (around 2 pounds) so it doesn’t have to be reserved just for large dinner parties.
Best used for: Hands-off cooking, pulled-pork sandwiches and carnitas
 My personal favorite is slow roasted in the oven and then crisped up under the broiler for a few minutes. .

City Ham

Also labelled as: fully-cooked ham, smoked ham, spiral-sliced ham

A note on cured hams: There are several types of cured hams. The two most common varieties are city hams and country hams. City hams are wet-cured in brine, while country hams are dry-cured in salt then aged, resulting in a flavour similar to prosciutto. Wet-cured hams are easily found in most supermarkets and are what you want to serve for a special dinner.

Cured hams are generally fully-cooked, so the main goals for cooking are to heat it through and develop a crisp crust on the outside. Supermarket hams are basically a good percentageof water.: They are brined extensively, making for an unappealing, spongy texture. Hams purchased from a farmer will be more flavourful and contain less water weight. Look for bone-in they will be tastier. Cured ham’s salty, smoky flavour pairs well with a sweet glaze (such as apricot, pineapple and orange). For an impressive holiday table centrepiece, score the fat, roast and glaze until burnished and shiny.

Best used for: A holiday crowd-pleaser.
Roast in oven with a few pineapple rings and cherry in the centre. ..Just like on TV.

Pork Ribs

Also labelled as: baby back ribs, loin back ribs

Pork back ribs are smaller than spare ribs, but contain more meat and less connective tissue than fattier spare ribs do. Back ribs come from the same part of the rib as pork chops and centre-cut roasts, so they can be on the pricier side, but are oh-so-delicious when glazed with a tasty barbecue sauce. As a bonus, brushing with barbecue sauce will keep lean back ribs from drying out while they cook.

Best used for: Barbecuing and grilling.
My favorite is greek ribs... in the oven with some pork lard and a sprinkle of oregano, lemon pepper, garlic powder, and some salt and pepper. Slow cook till done then brown under the broiler for 4 minutes each side.

Pork Belly

Also labelled as: pork baby roast

Pork belly comes from the underside of the belly and is essentially uncured, unsmoked and unsliced bacon. But the rich flavour of pork belly is good for more than just breakfast. This cut’s high fat content makes it melt-in-your mouth tender when roasted, and the flavour is deliciously complex. For best results, seek out a pork belly roast from your local farmer.

Best used for: Slow-roasting, porchetta

So When looking for the perfect piece of pork call a local farmer..like me, and order a half hog. You will never regret it.
😎
Betty