Where's the beef? It's in my freezer, 42 pounds of it. Yesterday was a big day for our family as our baby chicks arrived as well as our 100% pastured grass-fed beef from Pagosa Springs, CO. I have to say the chicks were a tad more exciting than the beef but both were special in their own way. From the moment we ordered the chickens, the anticipation was building in the whole house. We were so eager to see them and talked about it constantly. Our actual mailman called from the post office at 8:15 a.m. to find out if I wanted him to bring them on the truck or if I wanted to pick them up. Well of course I had to pick them up! When the clerk at the post office came around the counter with a peeping box, I actually felt a little teary eyed. My babies were here! All six arrived healthy and thirsty. You would be amazed how much joy baby chicks can bring to a family. We are head over heels in love with these little girls. There is a 10% chance that there could be a rooster but until we know for sure we have named them Ida, Annie, Penny, Nina, Madelyn and Lillian.
I can't believe how nervous I was to cook the new beef. Everything I had read warned that it was really easy to overcook the beef because of it's lower fat content so I was really concerned that I would ruin the steaks. I chose a package of NY strips and a package of ribeyes, not realizing that each pack actually contained two good-sized steaks(we actually had enough left for another meal). The one thing I noticed was how much meatier it was than grocery store meat, if that makes sense. It is denser and more flavorful and fills you up faster. I cooked it on a hot grill for about 6 minutes on each side and than turned the heat off and left it on the grill for about 7 more minutes(It was still slightly frozen in the middle when I first started cooking it so it will probably cook faster next time). I seasoned some with garlic salt and some with Lawry's seasoning salt. I think I liked the Lawry's better, probably because it was invented to season beef (It was created by the founders of Lawry's the Prime Rib restaurant). I am looking forward to making hamburgers with the ground beef this weekend.
We are still chugging the Winder Farms milk like newborn calves. Tonight at dinner the four of us drank a half gallon. I will probably have to break down and buy some store milk because I don't think we will make it until our next delivery on Monday. Milk has become my kids number one choice for a beverage now and I see no reason to discourage this. Looks like next week I will have to add another gallon to our order. Moo!