Maleny Black Angus Beef

  Grass-fed beef   has become increasingly popular due to its rich flavor, high nutritional value, and environmentally sustainable production methods. When seasoning grass-fed beef, it's important to remember that the meat already has a naturally rich and savory flavor. Here are 10 top seasonings and herbs that can complement and enhance the flavor of grass-fed beef: Rosemary:  This woody herb has a strong, earthy flavor that pairs well with beef. Rosemary can be used fresh or dried and works well in marinades, rubs, and sauces. It's particularly delicious when combined with garlic and black pepper, as the combination of flavors adds a depth of complexity to the beef. Thyme:  Thyme has a slightly sweet and floral flavor that can help balance out the richness of grass-fed beef. It's a versatile herb used in marinades, rubs, and sauces. It works particularly well with lemon juice and olive oil, which adds a bright, acidic note to the beef. Garlic:  Garlic is a classic seasoni

  With the holidays just around the corner, it’s time to start thinking about how to store and preserve your  pork ham . Whether you’re preparing for a family dinner or just stocking up for the season, the following seven tips can help you preserve and store your pork ham for the best results. 1. Buy the Right Pork Ham When storing and preserving your pork ham, it’s important to choose the best quality available. Look for a firm ham with a good amount of fat, as this will help it stay fresh and flavorful. 2. Store at the Right Temperature Always store your pork ham in the refrigerator, as this will help to preserve its flavor and quality. Keep the temperature below 40°F to ensure your pork ham doesn’t spoil. 3. Keep it Covered Make sure to wrap your pork ham in plastic or an airtight container before storing it in the refrigerator. This will help to keep air and moisture away from the ham, which can cause it to spoil. 4. Don’t Freeze Your Ham It’s best to avoid freezing your pork ham,

  You may wonder why a little beef producer like us would risk criticism and cynicism to comment on this topic, but we’re comfortable sharing our thoughts. Some might say we’re part of the controversy because our farting cows are causing environmental damage? Or others with an animal welfare concern believe it’s cruel to eat meat. Our objective with this article isn’t to cover every aspect of the debate. Nor do we want to cause angst by projecting a bias. We’re definitely not experts on the environment, economics, nutrition, vet-science or pharmacology. We just want to acknowledge the phenomenon of ‘mock meat’ (Is it a trend? Or the future?) and how we think it compares as an alternative to our ‘real meat’. Without hyperbole, we wanted to share our thoughts on the alternatives and give readers our perspective. Everyone is welcome to hold their own opinions. Hopefully we’ll shed some light on the discussion or at least get people questioning their choices. We acknowledge that non-meat ‘