Monday, December 24, 2012

Lake Farm Beef, Christmas Cheer

It's no secret that I'm a meat eater.  I am also an animal lover, and sometimes these things do not sit well together, particularly when I try to blog about them.  It's a touchy area.

In short, after many years of trying damn hard to be a vegetarian or a vegan, I had to admit that my body and brain function better when I eat a little meat.

For a while, in typical extremist fashion, I went overboard, roasting up huge chunks of it several times a week with little regard for saturated fat intake or my skyrocketing cholesterol levels. Over time, I've discovered that moderation is the superior path.  Our current diet is vegetable-based, with some meat, a little dairy, fermented foods and a daily chunk of something carby for the hungry man beast. 

Although it may sound like a contradiction, when we do eat meat my main concern is animal welfare. I intensely dislike the stressful conditions under which many 'for slaughter' animals live, and having grown up in a small farming community, I think such suffering is unnecessary. How about a little respect for the animals that feed us (and the earth that feeds us, for that matter)?

Last week I got a delivery from Lake Farm Beef, which is owned by a friend of mine, Colin Brown (I used to work for him back in my IT days - we are both refugees from the computer industry). 

The model of Lake Farm Beef is grass-fed, stress-free cattle that are selectively bred for the taste and health profile (fatty acid levels) of their meat. When I emailed Colin to check that the cows are grass-fed he replied 'yes, and much loved!'. I can believe it, the way he gushes about his girls and their calves on Facebook.

This is not intensive farming. They are not killing hundreds of cows a day (at the moment it's about one a week), and you have to book ahead to get in on a 'cow share'. I bought a 10kg pack, which will last us a long, long time.  

The pack came chilled by overnight courier, and by checking online, I saw the moment it arrived on my doorstep and hurried home to get it in the freezer. There was no rush though - the chiller bag keeps the meat cold for quite some time. I was mostly concerned that Razzy might find a way into the bag and undo his slimming regime.

He's becoming remarkably resourceful as the diet begins to bite.

The pack contains all manner of cuts, including topside, rump, wiener schnitzel, two roasts (a rolled roast and rump roast) and some amazing chorizo sausages - I requested the gluten-free ones. 

With quality meat like this you don't need to do much to it. I've mostly been giving it a few minutes on each side in a lightly oiled pan, then adding it to something vege-fied. Meals have been light this week as we prepare for the onslaught of Christmas day :D

While researching the correct way to cook a good steak, I discovered that you are supposed to salt the meat after cooking, so that the salt doesn't draw out the moisture (like what happens with sauerkraut). Ohhh. That makes a lot of sense.

I'm not being paid, or even bribed, to recommend Lake Farm Beef, but have no hesitation in doing so. If I was farming beef, I'd do it like they do.

As well as the meat delivery last week, I got surprise foodie delivery today, this time from my client and his wife.

What a present!

The Sav Blanc may or may not be half finished already.... allegedly. *ahem*

This stuff looks interesting:

It's truffle infused white vinegar. I'm thinking this could make a nice dressing, but I'm not really sure what to do with it. Any ideas?

The Programmer and I would like to again wish you all a very happy Christmas day, full of relaxation, fun times with those you love and fantastic food.  I'll get Miss J on Skype tomorrow and see if she'd like to do another Christmas song seeing as last year's one is the second biggest hit on Fit to Blog. It's hard to believe it's been a year since that day!

1 comment:

  1. I love that you CARE about where your meat comes from - bravo!

    Merry merry Xmas x


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