Why Pineywoods Beef? Our animals have been born and raised on a variety of forages on the Farm. They are a heritage breed , descended from Spanish stock left in Florida by explorers of the early 1500’s and have adapted naturally to the environment of the South. Therefore, we never have to administer antibiotics or hormones. Buying Pineywoods meat helps raise awareness about this heritage breed and helps preserve through use. What is the meat like? Pineywoods beef is lean, flavorful, and rich in Omega-3's. One trait of these cattle is they are efficient grazers, eating not only grass and legumes but also nibbling on shrubs, vines, and tree leaves. Such a varied diet gives their meat extra nutrition and a dark, soft flavor. The Pineywoods are one of only several breeds of cattle on the Slow Food USA's Ark of Taste, a profile of foods which are outstanding in flavor and quality yet at risk for being lost to homogenized agriculture. Cooking Grassfed Meat: Cooking grass-fed beef is very different than grain-fed beef! It's not difficult, just different. Here are some great Grass-fed beef cooking tips, follow them carefully and you will create the most delicious beef you have ever tasted. If you'd like some first-hand advice, here's some of our experience with cooking Pineywoods beef: Thawing--DO NOT rush thawing the meat. Thawing the meat too fast will cause it to be tough and dry. Instead, thaw completely in the refrigerator and then bring to room temperature before throwing it into a hot pan! Don't cook it straight from the fridge. You will be glad you took the time to do this.
Steaks--Grass fed beef is best rare to medium-rare! We sear our steaks on very high heat, with butter or olive oil in a cast iron pan. First rub it with olive oil, then lightly with whatever your favorite seasoning is (the oil keeps the salt from drawing out your steak's moisture). Place it in the very hot pan for about 1-2 minutes on each side. It should pop and sizzle when you put it in the oil! Turn the steak with a pair of tongs, don't poke it with a fork because all of the juices will run out. Take it out of the pan after each side has cooked as much as you like, and let sit covered on a plate for 5-10 minutes to let the juices redistribute throughout the steak. DON"T cut into it until it has cooled slightly, otherwise all of the juices will run out and you will be left with a dry steak. Because of it's fresh flavor, grass-fed beef is best left rare in steaks; if you're not a fan of rare meat, then make sure to keep adding moisture (like sauce, or beer) and cook it very slowly. Roasts--Cook roasts either in a slow cooker, or in the oven on very low heat. One of our friends likes to marinate a roast, then put it in the oven overnight on about 175F degrees. We often cook them in the slow cooker overnight until lunch time the next day--delicious! Ground Beef--If making hamburgers, be sure to add moisture while cooking, and like with steaks, cook on high heat for a short period of time. Because grassfed beef has high protein levels and low fat levels, it will require about 30% less cooking time. It is made for rare to medium rare cooking.
How can you buy Pineywoods Beef? Availability: We harvest animals in the early fall and late spring, depending on the weather and pasture quality. Contact us at 706-743-5715 or grovecreekfarm@gmail.com for more details.
Fall 2011/Spring 2012 Beef: AVAILABLE NOW!
Pickup: Beef can be ordered through www.athens.locallygrown.net though The Market section for Athens, GA pickups. If you live in the area, please join this wonderful farmer-to-customer market. We will be selling at more markets soon, and will keep you updated.
Pricing: Pricing is listed on www.athens.locallygrown.net. Look for us under the Meat-->Beef--> Grove Creek Farm section.
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