Hastings Farm

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You Can Trust Their Product & Cookbook Helps

By: Lisa Pritchett    (Jul 17, 2008)

Going on nine years we have been eating grass-fed beef. Back then it was extremely hard to find local farmers producing pasture raised all natural meats & produce so we started our own production of beef cattle, chickens and vegetables using organic methods. Due to several reasons we had to find someone producing the type/kind of beef that we strongly desire & trust.

We are currently on our second Hastings Farm beef. We have seen that The Hastings men are working to give their customers a healthy dependable product. Having raised our own, we know that this takes time but they are moving extremely fast in getting their meat to the point of tenderness and tastiness that many are not able to achieve. We observe that each wants to learn what it takes to give quality products to their customers. We have confidence in them and in how they raise their beef.

It is obvious these guys are passionate about what they are doing. We enjoyed riding around the pasture with Randall looking over the herd and talking with him concerning his practices. It was a spur of the moment visit and he was most congenial in taking his time to talk with us. So if you are anywhere near their place don't hesitate to call them for a visit.

If you are looking for correct information concerning the health benefits and why grass-fed is best refer to the following books: The Grassfed Gourmet Cookbook by Shannon Hayes, Pasture Perfect by Jo Robinson or Nourishing Traditions by Sally Fallon.

Having cooked grass-fed meats for years I will leave you with info from The Grassfed Gourmet Cookbook by Shannon Hayes, pg 5. There are four basic principles for cooking grass-fed meats:

1. Put away your timer, get a good meat thermometer, and be prepared to use it.

2. Turn down the heat.

3. Learn when to use dry-heat cooking methods and when to use moist-heat cooking methods.

4. Ease up on the seasonings and sauces.

I had the opportunity to meet and talk with Shannon Hayes and she highly recommends bone-in cuts. After reading these books I realize how important it is to use ALL parts of the meat for our health - and besides our dogs LOVE the bones. (P.S. We find our dog food bill going down in allowing them to enjoy what comes natural to them.)

We believe we will see Randall, Randy and Jody become leaders here in the Southeast in producing quality grass-fed beef. Better get your orders in now!!!

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