Oklahoma Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Grass-fed Beef
DH and I have been discussing joining a co-op and looking into grass fed beef. A friend gave us some steaks to try and I was not impressed at all. The texture of the meat was so different. It was so horrible that I didn't even want to finish dinner. I know there are lots of different farms out there to try so I was curious if anyone has had good luck with a certain farm or co-op.
Re: Grass-fed Beef
There is definitely a texture difference. It just seems firmer to me. What temp did you cook it to? I wouldn't take it over medium rare, but it still has a good "chew" to it.
I'm a member of the Ok Food Coop and have tried a couple of the farms and have been happy with just about everything I've gotten. H wasn't quite as sold as me, but the last steaks I made he seemed happy.
Agreed that grass fed definitely has a different flavor and texture. When we have had grass fed, we have found that cooking the steaks really slowly at a low temperature on the grill has helped a lot.
And Larry was awesome. Amazing steaks and roasts came off him!
my bookshelf!
Bloggy
My DH's supervisor is the co-owner of Plum Rich Beef in Edmond. They're supposed to be really good (we haven't actually tried them b/c DH hunts deer and my freezer is full of venison but other coworkers have liked it).
Here's their website: http://plumrichbeef.com/
We've been getting our meat from Crest and are pretty happy with it just wanted to try and get something grass fed. I like that they don't use hormones and anti-biotics though.
DH would love to have a freezer full of meat like that! I will look into that website!
Well, that's just blasphemy. You never cook a steak to well-done.
Take it off the grill/pan just under 130 and let it come up to that, and you'll have a med-rare steak. 140 for medium. I have to use my meat thermometer for any meat or poultry that I've gotten from the co-op because I find it cooks quicker, especially the chicken.
Good luck!
We have a lot left right now that needs to be eaten (?) before October, mostly ground venison. If you want a package or two, let me know. It's good, but I'd like to have some cow soon before DH hunts down another deer! lol.