Saturday, February 19, 2011

See The Video | Certifedhumane.org

Hey Folks Take Some Time and Watch This
See The Video | Certifedhumane.org

Thanks to my new Friend Melinda Hemmelgarn for sharing some info that got me to researching this and
now trying to let even more people know about these type of projects. I think its a great idea and a lot more of us need to spread the word.

You Can also Visit These Sites

Farm Animal Welfare

Footsteps Farm, LLC

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All the fancy recipes are fine,But for me I just want a big hunk of beef

by John Davis on Friday, February 18, 2011 at 9:48pm

BEST STEAKS FOR GRILLING:

Rib-eye - Juicy and well-marbled.

Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be.

Strip steak - Lean, meaty and firm texture.

Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving.

Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3" thick.

T-bone - Similar to a Porterhouse, but the tenderloin is smaller.

Filet Mignon - Lean and tender; you can cut it with a fork.

Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain.

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Hello And Welcome

Saturday, February 19, 2011

See The Video | Certifedhumane.org

Farm Animal Welfare

Footsteps Farm, LLC

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