One of the great things about colder weather is that it is time for braising, stewing and roasting again! Here is a great suggestion from our friend Chef John about braising that delicious, but under-appreciated cut: beef shank. Be sure to check out our recipes page for more Chef John ideas for every beef cut under the sun. Enjoy!
Archive for October, 2009
Yes, we are farming nerds. Omar and I just attended a grazing class in Missouri taught by master graziers Greg Judy and Ian Mitchell Innes.
For our fellow nerds: the question is how to get the most profit out of an acre of pasture. The Management Intensive Grazing (or “MIG”) school of thought is to graze just when the grass is about to mature. Since grass grows quickly in the spring (more…)