Grassfed Beef

Dear Friends;

While August has brought much-needed rain to the Northeast, I know many of you are facing very difficult and dry seasons. The economic hard times our nation faces are also starting to catch up to the farm market stall for many of us, impacting the choices our customers are making for their weekly meat purchases. This month’s story hones in on an excellent cut for folks on a budget who crave a local, grassfed steak dinner: The Sirloin Tip. While sirloin tip might not be so extraordinary when it comes to ordinary supermarket beef, something special happens in the grassfed production process that results in this particular cut being extraordinary. Click here to learn why (and to get some great recipes, too).

I am pleased to announce that Long Way on a Little has gone to print. We will be expecting our first shipment of books in just a few weeks, and I will write to let you know the wholesale pricing schedule. Advance single copies can be ordered at GrassfedCooking.com

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