Thanks to the Twin Cities Business Magazine for this article introducing our app for Cow Pooling. Article - http://tcbmag.com/Industries/Technology/Cow-Pooling
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Ingredients: 4-6 pork chops 1/4 cup grainy Dijon mustard 3 tbsp. honey or maple syrup 2 tbsp. olive oil 2 garlic cloves, minced 1 shallot, minced 1 tsp. dried thyme Sea salt and freshly ground black pepper
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Wondering how to make the perfect pulled pork? We've got the answer!
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This is by far one of our favorites and perfect for a cool, fall night. What I love about this recipe is that you can add more meat or more vegetables depending on what you have on hand or what you are in the mood for. It's is a very flexible recipe!
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Good news about beef prices! Here’s the short story about what’s been happening with beef prices. In 2010 beef prices began to shoot up because a severe drought occurred in Texas forcing many farmers out of the cattle business.
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Have you ever wondered why that steak you ordered at the fancy steakhouse tastes so delicious and tender? Some of the credit belongs to dry aging. Let's break it down.
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Healthier Fats, more vitamins, safe and humane!
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Have you ever been so sure you were purchasing the "good and real" stuff only to later find out that you were misled? This happened to us eight years ago when we ourselves were searching for locally raised, grass fed beef.
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Who doesn't love steak butter? This recipe, courtesy of 100 Days of Real Food, would go great with any of our tender, 100% grass fed beef steaks - tenderloin, ribeye, sirloin or new york strip.
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