I was happy to get some of the "action" shots this time (that I missed for the cow tongue) when the outer skin from the tongue was being removed.  Ended up spicing it exactly the same, so I have nothing at all different to report other than it was pork this time.  The taste and the texture were identical to the cow's tongue.

Oh, the one difference that I do recall was that it was much easier to clean that the cow's tongue.  It had none of the little prickly barbs on it that the cow's did for ripping grass out of the ground.

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Tongue initially doesn't have the outward appeal that would guide one to pick it up and decide to try cook/eat it; but it is actually quite delicious.  I don't recall the recipe, but memory tells me the pot contained:

  • A cow tongue that had been soaked, drained, and scrubbed
  • Some chopped Carrot and Celery (maybe onion)
  • Enough water to cover it all
  • Rosemary and Sage

You can see everything combined in the first couple pictures.  The third picture is after it had cooked in the slow cooker on low for about 10 hours.  The fourth picture is how the tongue meat looked cooked and cut on the plate.  And the fifth is of the peeled off "skin" bits that remained.

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While at Costco today, I picked up a jar of their garlic and added it into the soup while it warmed it up for supper tonight.

Added some salt and pepper to my bowl, and loving how easy this soup was to make, and how good it tastes.

Of course I'm using the soup bones that I got as part of my grass-fed meats, and the recipe I found was really quite simple.  The only ingredients missing were bay leaf and garlic, but everything turned out beautifully.  Here are some pictures of the before and after of the homemade soup/broth.

I found it interesting how the marrow completely dissolved into the soup leaving the bones hollow.  On the advise of the recipe author, I am saving the bones in case some friends would like to give their dogs a treat.

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0f6c6d2c74d58a40c81fe553999bf9e6.JPG  I am just loving grass-fed bacon, and frying eggs in this bacon's drippings is awesome! I know I've said this before, but for everyone out there that is still buying their bacon from the grocery store... Wake up, and smell the bacon!

b2c616030520b13b337e759413f0a6c2.JPG For the first attempt cooking these ribs, I kept it simple by letting the slow cooker have its way with them. Going forward, I do plan to find some nice Paleo-friendly sauce options to go with them to bring back the missing finger-licking fun!

These sausages are delicious, but boy are they hot!  Spicy enough that i don't think I would ever eat more than one or two at any meal since the heat really builds up the more you eat them; at least for me anyway.

I do enjoy variety when planning my meals, so having a great spicy option is a welcome addition.

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After the nitrate-free bacon success, I was eager to pull out another cut of grass-fed pork... and pork chops just seemed like the next natural place to go.  I wasn't expecting one inch piggie-steaks, but boy did they look good... and taste good!  If only I had stopped to take a picture of them cooked before devouring them...

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Received my latest grass-fed meat order yesterday from McDonald Farm, and was excited by a few things:

  1. Their nitrate free bacon is absolutely fantastic!  I wasn't expecting its non-red colour, which really reinforced the naturalness of it.  I also suspect (after tasting it) that it has been lightly smoked; truly pleasing flavour.
    • Frying eggs in these bacon drippings was awesome!  I've tried doing that before with typical store bought bacon, but found it tasted way too greasy. Not the case with bacon made from pigs raised to forage for their food.
    • I recall reading a recipe to make bacon-aisse (DIY mayo with bacon grease in it) and thinking how horribly greasy tasting that would be... but now I may have to rethink my position on that recipe, having the right bacon in hand!
  2. I had previously asked Wayne about the availability of beef tallow (for soap making) and was surprised to find some fat included in my order!  I'll have to search for the steps to render the fat down into tallow, but am eager to compare the soap results between beef and pork tallow.
  3. I always include beef liver each order, and have had the good fortune of receiving other organ meat samples.  Previously, I've received beef tongue and kidney, but today I found some packages of ox tail and heart!  Being a lover of various bird hearts over the years, I'm really looking forward to seeing what a massive beef heart tastes like!
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Today, I tried the beef smokies that came with the 1/4 beef order.  All I can say is wow!  They were absolutely delicious, seasoned perfectly, and zero grease-in-the-pan type of lean.  I wish I had alot more of them; definitely something to add more of on the next order.

Also tried the hamburger patties which were incredibly tender; I swear this must speak to the dry-aging process that they use.  Their taste was also very mild when compared to your average burger patties, which was a nice surprise.

From the steaks, I have tried only some of the chuck and rib-eye.  I overcooked the rib-eye (the first I tried to cook) so it was not as tender as it should have been, but was an excellent and delicious cut.  The chuck was cooked perfectly and it was hard to imagine it as a lower "ranking" cut of steak; it definitely went well cubed on-top of my salad at lunch.

Still alot more to try from the order, but the initial verdict is very positive.  Definitely grass-fed for life!

Food For Thought

Anticipate the arrival in your life of the healthy, loving and joyful relationships that you want by feeling and reacting as though you already have them. 
Become a magnet for love by being full of love yourself. 

Jane Struthers, Attracting Abundance

Affirmations

I am learning to be creative every day. 

Louise Hay, I Can Do It Cards

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