We did something really big and scary last week... After a lot of thought and consideration of whether it makes sense for our business of selling farm to table premium dry aged beef, Eric and I pulled the trigger and we did it...
Welcome to the first 'Friday On The Farm' of 2022. This is an update from Hannah about things that are happening on our farm and local farms in our area during this time of year.
We get asked a lot how the whole process of Oak Barn Beef works! How fun it is to dive in and answer that question. If you want to read how our family farm produces premium beef, that is dry aged by a local small town butcher, this blog post is for you! Here's a summary...
Buying dry aged beef means that you are buying less water resulting in more nutrient dense beef. This is because during the dry aging process. The beef actually loses water, hence âdry agingâ the beef is drying out. Now when it is worded like that it may seem like the beef your buying will be less juicy and not as satisfying. This is not true because marbling (if a high quality steak) will create a ready to melt-in-your-mouth as it is cooked to perfection.Â
 Draining the grease from ground beef should be an easy task, but somehow it always ends up being a huge pain in the rear. I set out to research the best ways to drain grease from ground beef. Â
Dad goes on pasture checks twice a day to check on cows and calves. I went with him yesterday and compiled these videos of what we look for when we are doing checks.
