This marks the fourth year we've purchased grass-fed beef from a rancher.
(Why grass-fed and grass-finished? Click HERE to read more.)
We bought the most we ever have: three-quarters of a cow.
Our family is so excited, though. And to tell you the truth, it was a little tricky to get it all in the freezer.
We had to utilize every square inch of freezer space we had available, which included one big chest freezer and two refrigerator freezers. My husband did it though. Didn't I tell you he was spatially gifted?
I'm so pleased and happy to have such a supply of lovely, healthy grass-fed beef available. I can hardly wait to make this sausage again. We love it in omelettes, on pizza, and in many other dishes. It's so easy!
Recently I discovered some other promising recipes: Homemade Beef Pepperoni (which the commenters say is similar to summer sausage!) and Spicy Pepperoni, as well as a new Beef Jerky recipe.
A word of advice, though: grass-fed beef cooks differently than conventional beef. It's quite lean, so it needs to be cooked more slowly, over lower heat. I highly recommend Stanley Fishman's book Tender Grassfed Meat, especially if you are new to grass-fed. Here's a link to some free recipe ideas: American Grassfed Beef. It took me a while to learn how to prepare grass-fed beef, but it was so worth the process!