Sunday, August 23, 2009
Local, organic, grass-fed beef
I can speak to the quality of this beef! Despite the misgivings of my husband about tenderness, we splurged on tenderloin steaks from the Miles Smith Farm and ate them Saturday night with potato salad made from Dan Comte's potatoes and tomatoes from our own containers on the deck. The beef from the grill was very tender, and very tasty, and I felt a whole lot better about eating it, knowing the steer it came from had had a happy ruminant life, eating what a steer is supposed to eat, grass. No corn laced with antibiotics, no standing in a manure pile in a stockyard with hardly room to move.
Thank you for coming to the market, Miles Smith Farm!
Posted by Lucy Edwards at 10:26 AM