Pastured pork chops, grassfed steaks, and instant-read thermometers


"Wow! Those look like steaks!" said our friend and neighbor Dennis when I dragged him into the barn to show off the pork chops we just got back from the butcher. What Dennis didn't know was that was probably the nicest thing he could've said. We strive to raise richly-colored and well-marbled pork, and it was precisely these qualities that made Dennis think "steak".  And let me tell you, they taste as good as they look.  Our well-exercised, well-fed pigs produce a cut of meat that bares very little resemblance, in flavor or appearance, to that insipid flabby mush that passes for pork in the supermarket. 

And speaking of steak... we have actual steaks! That's right, 100% grassfed heritage-breed beef is back in stock.  Strip steaks, rib-eyes, ground beef, and more.  The marbling and color on these steaks is amazing, and of course you can't go wrong with a couple of pounds of grassfed ground.

We're down to six varieties in the sausage department, but they're all delicious. If you can handle a bit of heat, I highly recommend the Carrot Habanero. Inspired by this Belizean hot sauce, the Carrot Habanero sausage is a perfect balance of sweet and spicy, fruity pepper and rich earthy carrot.  We'll be replenishing the sausage inventory over the next few weeks, so keep your eyes peeled for new stuff and old favorites.

Finally, do yourself a favor and pick up one of these instant-read probe thermometers. I really like the optional skinnier needle probe, though the included probe will get the job done. A good instant-read thermometer takes the guess-work out of cooking meat, and with the probe you can set an alarm to go off when a set temp is reached. This is really handy for things like sausages and chops and steaks and burgers that tend to get finished in the oven. 

Jeff Backer