<![CDATA[Velper Ranch]]>http://www.velperranch.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2010Velper Ranch<![CDATA[You should see it]]>

]]>Fri, 05 Mar 2010 11:46:29 -0600<![CDATA[Beef Chart]]>Beef Chart

]]>Thu, 08 Oct 2009 16:21:50 -0500<![CDATA[Prices]]>Below are the prices per pound of beef, wrapped and ready for the freezer. This is for processor pick-up only. If you need your beef delivered please call for details and pricing (863-735-0758). Payment must be made before processing.

Quater Beef $ 5.50 per pound
Half Beef 
$ 5.25 per pound
Whole Beef  
$ 5.00 per pound

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Grass Fed Beef
]]>Sat, 03 Oct 2009 08:27:00 -0500<![CDATA[What is in a Quarter Beef]]>Approximately 100 lbs. of beef, freezer ready

 

Out of 100 lbs. of Beef, you would normally get approximately

 

              16 lbs steak

              28 lbs roast

              40 lbs ground beef

              16 lbs stew meat & misc.

 

This is the standard cut list. If ordered ahead of processing time this can be customized to fit your needs

 

T-Bone & Porterhouse or Fillet & N.Y, Strip Steak

Rib-eye Steak                Flank Steak

Sirloin Steak                  Cubed Steak

Chuck Roast                    Rump Roast

Brisket                           Heel of Round Roast

Ground Beef

Stew Meat                      Liver

]]>Thu, 01 Oct 2009 07:26:00 -0500<![CDATA[Buy Beef Now]]>
Beef Options
]]>Tue, 29 Sep 2009 18:56:11 -0500<![CDATA[Photo(s) added: , Another New Photo, Another New Photo, Another New Photo, Another New Photo, Another New Photo, Devon Sire, Docility, Our Pastures, Murray Grey Calves, Grazing, Grazing, Home, Present]]> , , , , , , , , , , , , , , ]]>Wed, 16 Sep 2009 15:00:23 -0500<![CDATA[New Directions: Velper Ranch ]]>Click here to view the directions.]]>Wed, 16 Sep 2009 10:46:29 -0500<![CDATA[New recipe: Red Wine Braised Short Ribs]]>As with the barbecued short ribs, my standard formula for braising is two caramelized onions, some garlic and herbs, bone broth, and some kind of acidic liquid.  Short ribs will benefit from the brine described in the recipe section, as the salt will help to draw moisture  into the tough tissue.  These will work with both lamb and beef short ribs (and probably goat or venison, too):

-Two onions, chopped

-3 or 4 cloves garlic, minced

-A pound or two Short Ribs

-A quart of bone broth

-A cup to a bottle of dry red wine

-Good salt, fresh ground pepper, some thyme or rosemary, and bay leaves

Try browning the meat at the end with this one.  Brown your onions in some butter, coconut oil, or lard, and add the gralic.  When you smell the garlic, add the meat and liquids, and bring to a slow simmer, adding a few bay leaves.

Simmer loosely closed for almost 3 hours.  Remove the ribs, and place them on a baking tray, and set your oven to broil, or fire up the grill.  Reduce the sauce, adding salt, pepper, and herbs in the last 15 minutes.

Here's where the flavor comes in: spoon reduced sauce over the meat until covered.  Broil the sauce-covered meat for 5 minutes, or until the meat has browned.  Don't burn the sauce!  Serve hot with some rutabagas or turnips.

]]>Wed, 16 Sep 2009 06:32:08 -0500<![CDATA[New recipe: Moussaka Cottage Pie]]>Ingredients:
4 tablespoons butter or olive oil
2 medium onions, diced
3 or more large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds grassfed ground beef
2 cups chopped tomatoes or canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices (about 2 medium)
Salt and pepper
3 cups mashed potatoes (leftovers or fresh)
1 large egg, beaten


Directions:
Heat 2 Tbs. butter in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.

Arrange eggplant slices on a cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
Pour the meat mixture into a casserole dish. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake at 400 degrees on lower rack until sauce is bubbly and potatoes are browned, about 20 minutes.

]]>Wed, 16 Sep 2009 06:32:03 -0500<![CDATA[New recipe: Beef Broth]]>Beef Stock


about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied together
1 t. dried green peppercorns, crushed
1 bunch parsley


Place knuckle and marrow bones and calves foot in a very large pot with vinegar. Cover with water. Let stand for 1 hour.

Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher. Bring to a boil. Remove scum that rises to the top with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer the stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Strain, remove bones with tongs or a slotted spoon. Let cool in the frig. Remove the congealed fat from the top. Transfer to smaller container and to the freezer for long-term storage.
You may eat the marrow spread on bread or leave it in the broth.

]]>Wed, 16 Sep 2009 06:32:01 -0500