Homesteading | Self Sufficient Living | Living off the Land
Don't get me wrong, a freezer full of beef is a great problem to have... BUT sometimes it is a problem none-the-less. Roasts are great, but sometimes the same old thing for dinner can get monotonous even if it's good, amiright? When my kids start complaining about eating the same beef roast recipes over and over again, I know it's time to get creative. That's where this recipe for Slow Cooker Beef Roast with Sweet and Salty Sauce ...Continue Reading
Perhaps you’ve wondered why an anti-meat agenda is being pushed nationwide. In that case, you need to listen to my talk today with Diana Rodgers, registered dietitian, former research biochemist, and co-author of the book Sacred Cow (and the documentary of the same name). She walks us out of what she calls “carbon tunnel vision,” and explains in very simple terms why well-raised meat is good for us and our planet. Podcast ...Continue Reading
While there has been a huge shift over the past few years toward grassfed products, some people find the taste of real foods somewhat shocking. The truth is, products like eggs, dairy, and beef can taste different than what most people are used to? Why is this? In this podcast episode, we find out why what an animal eats effects the taste of the final product as well as how it looks. In addition, I discuss the nutrient difference ...Continue Reading
"What's for dinner?" Oh that dreaded question, am I right? Well today I surprised the kids with my answer (okay, in reality, they had no idea what I was talking about). My answer? Short ribs. Yep, I have some amazing-smelling braised short ribs cooking in the dutch oven as we speak. Not a typical meal, for sure, but there's just nothing like a from-scratch meal that's made with meat raised on your own homestead. And this meal doesn’t ...Continue Reading
I was pleasantly surprised... ...to realize I'm definitely not the only one who struggles with using up those random packages of beef that are left in the freezer after the burger and steaks are gone. The first installment in the Cooking Through the Cow series, where we talked 'bout the finer points of beef shank was extremely well-received, which makes me even more excited to continue with the rest of the cuts. Did I ever think ...Continue Reading
