It's also lower in fat, higher in vitamins and minerals, and better for the environment (hello,
Growing up, steak was closer in texture to meat flavored bubblegum than the tender, melt-in-
your-mouth cuts you see advertised at steakhouses. Like the zebra-striped gum that was oh-
so popular in the 90s, the flavor would disappear in no less than 15 seconds and no matter
how long I chewed it never seemed ready to be swallowed. Consequently, as an adult the
only red meat I would touch was a cheeseburger slathered in condiments.
My husband and I wanted to throw a cookout, so our recent trip to the market was mostly
stocking up for that. While perusing the booths we found Simpson's Farm Market. We've
been eating pasture raised and grass fed beef for a while, but Simpson's is the most
conscientious farm we've come across.
They were more than happy to talk us through their entire process, how they raise their
animals, and the benefits of pasture raised animals (it’s a long list). Most importantly? They
helped us through picking out the perfect meat for our cookout. I'm fairly certain my husband
fell in love.
Silky, smooth, and buttery are words I never thought I’d use to describe a beef, but I also
never thought that I’d be eating jowl bacon. And oh-my-god if you haven't had jowl bacon,
it was delicious. We used it as a base for homemade baked beans, but I think it would be
scrumptious by itself as a breakfast side.
Beef isn’t the only pasture raised meat to be had and with the drought we’ve been hit with
this year, it’s also a little scarce. But there are plenty of other options at the market: chicken,
pork, or lamb, to name a few. We even saw game fowl at a booth recently with choices like
squab and quail. I have to say I’ve never had squab (Google that and you’ll see why), but I’d
be willing to close my eyes and try it out.
There are hundreds of good reasons to shop a farmers market but there are at least ten great
ones. The benefits of pasture raised meat? Number One. I'll see you next week with number