In honor of Father’s Day I wanted to take a minute to recognize how thankful I am to have this man as my father.
Plus I’ve got a few secret tips for cooking grass-fed beef so you can make your father/husband a meal that is sure to please!
This journey we have been on for the past few years has been an incredible one. While we’ve had our moments of uncertainty and our share of challenges, they have all been overcome by our opportunity to make this world a better place.
And of course, this opportunity wouldn’t be possible if it weren’t for this man.
He has selflessly given us a chance to heal our soils, nourish our community, and provide a future for our children.
He’s also taught me some pretty valuable life lessons along the way and I’d like to share them with you.
5 Valuable Lessons I've Learned from My Father
1) Don’t sweat the small stuff
I don't know how he does it, but he doesn’t get too shook up about things. Maybe it’s because he’s farmed his entire life and he’s used to the highs and lows of farming.
However, Tom and I are pretty new to farming and both are a bit type A personality. While it’s great to have a plan, we've learned things don't always go according to your plans.
His calm demeanor gently reminds us that “tomorrow is a new day.”
2) Follow your Heart
As long as I can remember his famous line has always been, “Don’t just go along to get along.”
As an adult this means more to me now that it ever did before. He’s always taught us that it’s okay to be different.
He never promised that it would be easy, but as long as you are doing what you believe in your heart is the right thing, everything will work out.
3) Have Faith, God has a plan for you
The knee injury that made him sell his cows was initially devastating. However, had it not been for that, we wouldn’t be here today.
This gave us an opportunity to take a step back and figure out our priorities and we quickly realized that we could be doing better.
We are now in our 7th year of “regenerative farming” and we can’t imagine doing things any other way.
4) You’re never too old to learn
I don’t know about you, but I don't know many people who are near retirement that are looking for a complete change in their career path. (I think this is normally referred to as a mid-life crisis!)
He could have taken the easy road and just continued to crop farm. Instead, he saw the desperate need for change and has been working towards creating a promising future for his grandchildren and great-grandchildren.
5) See your mistakes as a way to improve
It’s a whole new ballgame for us at Nature’s Pantry.
Yes, we’ve been thrown a few curve balls and even struck out a time or two, but he's taught us that sometimes mistakes are opportunities that provide the most growth.
Happy Father’s Day, Dad. If I can be half the parent you are, my kids will be blessed beyond belief. Thank you for your support, encouragement, knowledge, love....and all the babysitting! You've been the biggest influence on my life and I will never be able to repay you for the opportunity you have provided our family.
And now onto how you can spoil your dad/husband this Father’s Day with a mouth-watering meal of grass-fed beef!
What you need to know about cooking grass-fed beef.
- Cool it: Grass-fed beef cooks quicker than its grain-fed beef, so be sure to lower the heat on the stove or grill (or about 50 F in the oven, if you're roasting). Otherwise, it can go from perfectly cooked to overdone in a matter of seconds.
- Low and slow: By cooking your meat at a lower temperature for a longer period of time your meat comes out fork tender every time.
- For roasts, cook at 225-250 degrees or in a crock pot 6-8 hrs.
- For steaks, sear your meat on a medium temperature, but then quickly move to low heat to slowly finish the cooking process.
- Preheat: Be sure your pan or grill is preheated before cooking. Putting the meat on a hot surface sears the outside and locks all the juices inside.
- No poking: Each time you poke a steak with a fork to check if it's done or to flip it you puncture the meat and all of those juices you worked so hard to lock inside will leak out.
- Think 70%: Because of the lower fat content, grass-fed beef takes about 30% less cooking time compared to grain-fed beef. Your beef can get tough and chewy if it’s overcooked. The most tender and flavorful steaks will be rare to medium-rare.
- Just say no to your microwave: Never, never, never thaw your meat in the microwave. I always thaw steaks on the counter. With a roast I find it easiest to throw it in the oven frozen at 250 degrees for 6-8 hours with about an inch of water in the pan. Top with a few sliced onions and some salt and pepper and you have an incredibly easy and delicious meal.
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Please forward this on to someone who needs help cooking grass-fed beef or someone who is looking to get their hands on some humanely raised, beyond organic meat!
These will be ready August and are a perfect way to get a taste of everything on the farm delivered right to you!
Happy Father's Day to all the Dads!