After eating fully vegetarian meals since going to the farmers market (not all vegan as I enjoyed some of
Saxon Homestead Creamery's amazing green fields cheese -- you can taste the grass!) I had to try some of the meat I bought from
Mint Creek Farm. I made some goat stew with Mint Creek's goat kabob meat. This is a very cheap cut and reminded me that those who complain of grass fed meat's prohibitive cost should consider that those who can't afford a filet from a grass fed steer don't need to buy a filet from a corn fed steer -- they could buy the cheaper cuts which, prepared properly, are in my opinion sometimes better. The meat was certainly "gamey" and I do believe I could taste the grass. Michael Pollan meets a farmer who raises cattle, pigs and chickens in the Omnivore's Dilemma who calls himself a grass farmer. Healthy grass is the key to it all. Well Mint Creek seems to agree. What's the first thing they discuss on their website? Nothing short of the
types of grasses on their fields that their sheep and goats are eating. There's no discussion here of marbeling, tenderness, cheap prices, or other descriptions of the end product (the butchered meat in your fridge or freezer). Instead Mint Creek discusses the individual types of grasses their animals eat, and mentions what this means: simply healthy animals. From that the rest follows.
I have to say that my mood and energy levels have been up and I noticed it considerably throughout this holiday weekend. While there may be other explanations, I am so far convinced that eating some meat is the right move.
I perhaps prematurely defrosted the lamb kidney so I'm going to have to find a good recipe for that and freeze the finished product.
Posts
