Easy Steps to Unlocking Flavor in Your Farm-Fresh Meats

I hope this email finds you well! After a stretch of scorching heat, it’s finally starting to cool down a bit here at Longbottom Farm. The skies are overcast, and the breeze is a welcome change.  We just finished mowing around the barn yesterday. If you stopped by for a pick-up recently, sorry for the jungle-like atmosphere!

As the days start to cool down, we’re welcoming the change of seasons with open arms here at Longbottom Farm. Fall can’t come soon enough!

Producing a variety of pasture-raised meats on our farm, we often get questions about how to maximize the flavor of each cut. Here are some of our favorite tips to help you get the most out of your grass-fed and pasture-raised meats:

How to Get the Best Flavor from Your Pasture-Raised Meats

Low and Slow: Cooking your meat at a lower temperature for a longer time helps tenderize the meat and brings out its natural flavors. Pasture-raised meats are leaner, so this method ensures they stay juicy and flavorful without drying out. Try it with your next roast or stew for that perfect, melt-in-your-mouth texture.

Season Generously: Don’t hold back on the herbs, spices, and marinades. The rich, robust flavor of pasture-raised meats can handle bold seasonings, adding depth and complexity to your dishes. Fresh herbs like rosemary and thyme, or a tangy marinade, are perfect complements to the natural taste of our meats.

Resting is Key: After cooking, let your meat rest for several minutes before slicing into it. This allows the juices to redistribute, making each bite tender and succulent. Whether it’s a steak, roast, or chicken breast, giving it a rest will make a noticeable difference in your meal.

What’s New at the Farm?

We’re excited to share some updates:

Parted Pastured Poultry: Our popular parted pastured poultry (there’s a mouth full) will be back in stock late next week! Look for cuts like tenders, leg/thigh quarters, and boneless/skinless breasts on the website soon.

New Pork Products: We’ve got a delicious variety of pork cuts coming your way—bacon will finally be back in stock (mid next week). We’re also introducing beer brats, hot italian brats, Kielbasa, and andouille brats, linked in pork casing, and perfect for grilling.  These were produced by a different processor, so you ‘ll notice a difference in size and packaging.  The family sampled some yesterday and everyone was super pleased.  And for those big gatherings, our ‘Mighty’ Boston Butts and Picnic Roasts (6-10 lbs) will be making their debut.  Of course we’ll have the smaller roasts restocked as well!

Thanksgiving Turkeys: It’s never too early to plan your holiday feast. We’ll soon be taking orders for our pasture-raised, non-GMO-fed Thanksgiving turkeys. We’re still waiting on final weights from the processor, but rest assured, these birds will be the perfect size for your table. Stay tuned for more details and order dates!

We Want to Hear From You!

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Thank you for being a part of our farm family. Your support allows us to keep doing what we love—bringing the best of Longbottom Farm to your table.