meat





6/4/2016
There are plenty of methods for preserving meat. Dry curing involves salting and then drying of meats until they are safe to eat and shelf-stable, even at room temperatures. With a little bit of salt, some time, and the right conditions, you, too, can turn your leg of venison into prosciutto or your farmstead's pork belly into pancetta.
3/10/2016
Portable fences made of electrifiable netting allow practical movement and protection of small livestock on pasture. It’s important to use and maintain the nets properly, and to train goats to respect the barrier for their own safety and security. Well-managed net fencing offers significant benefits to the health of herds and pastures, and to the homesteader’s peace of mind.
2/9/2016
If you’re questioning, from a food safety standpoint, whether the meat you have is safe to eat or truly rotten meat, you need to understand the proper cooking temperatures for meat and how they work to eliminate most meat spoilage bacteria.
2/4/2016
Tim Rohrer talks about what he's learned while managing the pastured pigs at Joel Salatin’s farm and shares a few things to consider before purchasing your own pigs.
1/13/2016
Learn some tips on how to extend your growing season for pastured poultry!
12/31/2015
Sweet Home Farms Meats is located on acreage in the central Willamette Valley that includes a picturesque stream which offers both water for the farm and a great place to cool off on hot summer afternoons. The farm is a work in progress for two young urbanites who now love the country.
12/15/2015
Sweet Home Farms Meats is located on acreage in the central Willamette Valley that includes a picturesque stream which offers both water for the farm and a great place to cool off on hot summer afternoons. The farm is a work in progress for two young urbanites who now love the country.
12/1/2015
The holidays are here and you want to put together a charcuterie platter for your next party. Make it an impressive feast of the eyes with your own cured pork belly and duck prosciutto. With some pink curing salt, kosher salt and a few common household herbs and spices, you can serve up a delightful and delicious tray of home cured meats and pickles that your guests will love, but beware, they may ask you to make something for their next party.
11/13/2015
Mincemeat is one of the best ways to preserve an abundance of fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée.
7/27/2015
The author tells how to can chicken at home, and gives some ideas on meals to make with it. Last year, the author raised and butchered 75 chickens. But when you stare at more than 70 quarts of chicken in the pantry you start wishing you had more ideas for using canned chicken.
7/23/2015
Over the winter, we managed to secure a contract with an up-and-coming company in Massachusetts to raise pastured chickens for them. This company ended up pre-ordering a significant amount of chickens per month from us, which necessitated the building of six new coops. Here I outline how to scale up a poultry operation.
6/19/2015
Lonely Lane Farm, which has called Mt. Angel, Oregon, home for three generations, has reinvented itself as a natural, sustainable livestock producer and added a meat processing capability to remain financially viable.
4/14/2015
Rabbits are a fabulously healthful, economical and ecologically sound source of meat, and they don’t have to be kept in hanging cages. Rabbits can be raised on pasture to produce food for your family while improving the quality of your land.
4/7/2015
There are many reasons to raise meat rabbits: meat, fertilizer, breeding capacity, small space required, pelts and more.
2/12/2015
Meat, eggs and dairy from grass-fed animals provide superior nutrition. Join our nutrition testing program for proof you can use.
2/9/2015
To ensure you have quality fat in the kitchen from pastured animals, learn how to render beef tallow at home. I’ve rendered beef fat into quart jars of tallow two years in a row and consider myself seasoned in the art of avoiding too much of a mess in making it. The fat lends a flavor to dishes that is particularly desirable for Mexican foods, fried potatoes and savory pie crusts. This fat keeps for three months in a refrigerator.
1/12/2015
My journey and some of the challenges I experienced with the farm-to-table method. The struggles I faced while raising meat in order to eat more ethically and sustainably.
6/18/2014
My top 10 links to delicious quick cured meats, fresh cheeses and pickles for your next summer picnic.
5/2/2014
"The Rabbit-Raising Problem Solver" by Karen Patry will answer your questions about rabbit housing, feeding, behavior, health care, breeding and kindling.
2/19/2014
Preserving meat at home by making pork confit.
1/28/2014
A new guide-to-meat book.
12/20/2013
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
11/14/2013
Composting doesn't need to be complicated. It's time to throw out the guide book and start letting nature take its course. Meat? No problem. Bread? Don't worry about it. Human waste? Why not? It's easy!
11/5/2013
If you’ve always wondered how to make sausage at home, this primer will get you started in sausage making.
10/11/2013
How do folks get from city dwellers to homesteaders? Annie Warmke interviews Carie Starr, owner of Cherokee Valley Bison Ranch in Central Ohio.
8/16/2013
Pigs can be a great source of healthy and humanely-raised meat in an urban setting thriving on the leftovers of humanity.
7/15/2013
Just because the package says “local,” doesn't guarantee that it is.
7/10/2013
A brief description of what happens after slaughter.
7/9/2013
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
5/8/2013
There is no “one size fits all” bunch of information that works every time in every location, every person, and for every goat.
4/24/2013
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
2/20/2013
Summing up pasture data where it relates to chickens and customizing land to better suit poultry and their behavior and stomachs. Measuring oil viscosity levels and rescuing a trailer with a portable winch were some of our favorite things.
10/3/2012
describing the upcoming fun photo contest with the theme being chickens and the fun they either have or give. Figs and more figs are at the heart of the obsession.
8/29/2012
Tackling the old wives tale I heard recently down at the hardware store how a penny inserted into the flesh of a tomato plant stalk will help that plant fight off or maybe prevent a blight attack along with data on trying to trap a wild rabbit.
5/28/2012
Getting ready for Goat School is always a daunting task, but once all of our new friends start arriving, we get excited! What a great time learning all about goats!
5/14/2012
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
5/9/2012
Tender slices of grass-fed flank steak have an out-of-this-world flavor, which is perfectly complimented by this flank steak marinade featuring mirin and maple syrup.
4/3/2012
I don't get grossed out very easy - but this special cut of beef made me cringe!
2/24/2012
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
2/9/2012
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
2/6/2012
The tale of Carlotta's last day. A trip to the processor. Real happenings on a goat farm, it's not always lollipops and rainbows.
12/29/2011
Cole takes you through the first steps in learning to cut your own meat - sourcing.
12/14/2011
Cole's tips for the best stew meat, and his favorite burger recipe. Plus a chance to win a free Gourmet Butcher DVD!
12/12/2011
A comforting herb-baked macaroni makes for a simple meal on a short winter night.
12/5/2011
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
11/21/2011
Veggie meatloaf makes for a hearty, delicious entree or side dish perfect for vegetarians and vegans at Thanksgiving. Check out these three varieties: one features chickpeas, one lentils and one vegetarian meat substitute.
11/9/2011
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
10/24/2011
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
10/17/2011
Rabbit is delicious and extremely good for you.
10/9/2011
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
10/5/2011
The Gourmet Butcher explains the best ways to re-heat red meats.
9/15/2011
How to tell when meat or poultry is "off"
9/12/2011
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
9/5/2011
Why locally-raised clean meat costs more than feed-lot meat; the role large USDA-inspected meat processing facilities play in the food chain. Plus a bad joke.
8/31/2011
Cole Ward - AKA The Gourmet Butcher - introduces himself
8/2/2011
The US Department of Agriculture really, really doesn’t want us to read this report, which proves the connection between factory meat and MRSA, the antibiotic-resistant staph bacteria that now kills more people each year than AIDS.  
7/11/2011
Black bears and rural living go hand in hand in many parts of North America. So how do you keep bear/human conflicts to a minimum?
4/18/2011
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
4/9/2011
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
3/28/2011
Perfect for spring, this pasta dish can be made with the spring herbs that are popping up in your garden or market and a little leftover wine (either red or white will do).
2/26/2011
How we prepared and ate all the meat of the goat Caleb raised and butchered.
1/14/2011
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
12/29/2010
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
12/15/2010
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.
6/7/2010
Cornish cross and heritage chickens are two types of chickens often used for meat. There’s considerable debate about which tastes better, which is easier to raise and which is more “ethical.”
3/29/2010
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
2/24/2010
Advice on how to get the most tender and flavorful meat from your chickens.
6/11/2009
Instructions for building a cold smoker (and three other things you can do with steel oil drums).
3/26/2009
Recipes and ideas for meals with less meat.
8/14/2008
One locavore takes responsibility for raising and slaughtering her own chickens.
12/23/2005
It's a challenge to describe the place where I take my livestock when it's time for them to cease being my companions, and to become my product instead. I call Steve's Meats in DeSoto, Kansas, the "packer." And, indeed, when I stopped off there this morning they had about 800 pounds of beef frozen and packed, ready for me to take home. It filled the freezer to the rim.




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