“Selling grassfed meat at a farmers’ market is great work. Folks who are inclined to buy our products are also the type of folks I most like to hang out with. Sometimes these folks have a habit of buying our meat and then inviting us to come by and help eat it. Amazing! I mind my P’s and Q’s as best I can on these off-farm excursions, but admittedly, I have a teeny control streak that takes over whenever I learn that steaks are on the menu. I have a quirky habit of offering to cook them for my guests.
Is that rude? I don’t mean to be rude. It’s just that, well, I have a deep fondness for our grassfed steaks, and it wreaks havoc with my inner peace (and my stomach) to see them treated with anything other than complete reverence in the kitchen. None of my customers ever buys a steak without getting a complete lecture on how to cook them indoors and out on the grill, but I’ve learned that, in spite of my careful lectures, mistakes are sometimes made. Here are the top 5 steak mistakes I’ve observed, even if folks follow my recipes precisely:”
-Shannon Hayes
To get the tips, visit Radical Homemaker’s direct website. Shannon Hayes is a grass fed beef farmer in NY State, she’s also a writer and community developer! We highly recommend her books “The Grass Fed Gourmet” and “Radical Homemakers”
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