Pick up your Meat Share: Archway Farm: starting Thursday, November 30th, open daily 9a - 7p
Dear Shareholders:
November was a busy month for us, despite not raising turkeys this year. And that looks to continue through the end of December before we slow down a little. We cured and smoked a large batch of hams in November, most of which are going out in shares. And now have to make more to supply our retail store for the next couple busy weeks.
We cut and packaged the first of the fall lambs from Five Sigma Farm last week, so we finally have more lamb in stock. And continue to have an consistent supply of beef coming through as we get that program up and running.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Smoked Ham: our hams are cured with a brown sugar brine for 5-7 days and then smoked with apple wood. The smoking adds flavor as well as fully cooks the ham. To serve you simply need to re-heat.
Beef Steak: flat iron, skirt, or bavette; all are flavorful cuts
Merguez Lamb Sausage: moderately spicy lamb sausage traditionally enjoyed in the Maghreb region of North Africa
Recipe of the Month
How to Cook The Perfect Bavette Steak
from Foothills
A bavette steak is a well-exercised cut of meat, especially from a pasture-raised cow, which means it can be pretty tough. As such, many recipes recommend marinating or braising to keep the meat moist and tender. The French believe the best method of cooking a bavette steak is to sear it, rendering a juicy, tender steak with a short cook time, 15 minutes max.
INGREDIENTS
- 1 ½ to 2 lb bavette steak
- Coarse ground black pepper
- Unrefined sea salt
- 2 TBSP tallow, or vegetable oil
- 1 TBSP butter
Preparation
Bring bavette steak to room temperature and pat dry with paper towel.
You’ll need a searing hot, heavy based pan such as a cast iron skillet, or a griddle.
METHOD 1:
Create a crust by liberally coating the meat with coarse ground black pepper and sea salt. Be generous. Combine the tallow with the butter in the hot pan. The tallow will prevent the butter burning, though a vent hood is a good idea at this stage. Just as the tallow/butter combination seems it will begin smoking, lay the bavette steak in the pan to sear on either side for 3-7 minutes depending on your preferred doneness.
METHOD 2:
Season the meat to taste with salt and pepper, and then coat with a thin layer of the goose/duck fat to create the meat’s crust. Lay the bavette steak into the searing hot pan. Turn the steak only once after a rich, golden crust has formed. Once crust has formed on both sides, reduce heat to medium and cook 3-4 minutes each side for rare. Finish by adding the butter when frying or on the griddle.
Use of a meat thermometer tells when the desired doneness is reached:
Rare = 120F
Medium Rare = 125F
Medium = 130F