Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone?
Let's take a minute to break it down for ya. This post will feature classic "steak" cuts. I will do another post including the other parts of beef as you get it from the butcher down the line.
These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus and Wagyu bulls available, animals that we have raised with care and kindness. Pigs too.
Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.; that weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm.
Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks!
For all - 2 lbs skirt, flank or sirloin
People ask us all the time "what else can I make with all of this delicious ground beef?" I mean, we LOVE cheeseburgers and spaghetti sauce but how about mixing it up?
We do just that and it has become a regular on rotation at the Smith house.
At Lake Joy Farmstead we take great care of our cow. Our cows are 100% grass-fed and grass finished. We use the very best haylage and alfalfa from throughout Washington state.
When you select your portion, from 1/8 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the
We were super excited to be a part of Big Table's fundraiser "serving those who serve us" restaurant and hospitality non profit! Take a look!
