Tuesday Chat, New Cuts of Grass Fed Beef and The Organic Principle of Health

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A quick update to let you know that we have some new grass-fed steak cuts in from Braeside, ribeye and rump. 
The farmer Adriaan Cloete is one of the most energetic farmers I know, farming in the same region as Keith and whose family is long term friends of the Harvey’s. 
We have had feedback that some of you have found the latest batch of Keith’s meat a little tough, some cuts are fantastic, especially those on the bone, I got raving reviews from those who slow cooked meals, some not so great on some of the steak cuts especially the sirloin which has been a bit too tough this last batch. 
Keith is going to send us slightly younger cattle going forward for the steak cuts and we’ll keep the more flavourful but prone to be a little tougher older cattle for the stew on bone and slow cooking cuts so we hope that from January’s batch, you will see more tender cuts. Generally the older the animal, the better the flavour, but it can be tougher. We’ll get the age just right so that we get the best of both, I think most of our learning is starting to pay off and we’ll have better consistency from January. 
Having said that, please be mindful that grass-fed beef will never ever be as tender as feedlot beef, it is generally denser and doesn’t have as much fat which changes how it needs to be cooked. 
I will send a link to an article about how to cook grass fed beef with tomorrow’s news…
I’ve also had some requests for grass-fed burger pattie recipes, please click here to find one that is up on the blog that we posted earlier in the year…
I will be putting in another order from Richard Bosman’s pastured bacon and charcuterie as it is selling fast and I can see we’ll need more to get us through to our closing date. 
We will keep the store open for you up until the 20th and will re-open on January the 6th. 
The Sustainable Christmas Table Orders. 
To those of you who have sent your orders in thank you. 
I will be ordering the geese and ducks early next week as well as the xmas gammons made with pork from Glen Oakes, I’m aiming to have everything in by the end of next week. 
If you have ordered – we will send you the invoice once the produce is in and ready and you can collect or choose delivery. 
If you still want to order – there is still time:

  • Free Range Pastured Peking Ducks – Avg weight 1.5 – 2kg’s – R165.00 each
  • Free Range Pastured Geese – Average weight 4.5 – 5kg’s – R250.00 each
  • Pastured Glen Oakes Pork Gammons – Avg 2kg’s deboned

I don’t yet have a final price on the gammon, we don’t have accurate freight charges yet but they will be deboned 2kg smoked portions. 
We can also order bone in which are around 4.5 kg’s – if you’d prefer that let me know otherwise I’ll stick with the standard 2kg deboned ones. I was chatting to a lovely new customer yesterday who was enquiring about when they will be here as her husband is going to cook there’s on the 17th – then they are going away and arriving back just before Xmas Eve where all they need to then do is glaze it.
Organised! Love that idea – then we don’t need all the cooking to be a frantic last minute affair on Xmas Eve..
Let me run off so that you can get your orders in if you are wanting the new ribeye and rump especially.Here’s wishing you a beautiful Tuesday…I thought I’d spend some time reflecting on what we are choosing again when we choose organic food and the organic philosophy. I’ve had so many conversations with newbies recently and it’s great to remember all the principles that underpin organic farming again.
IFOAM – the International Federation of Organic and Agricultural Movements has most succinctly defined the philosophy or organic agriculture. For the full definition – click here.
Here is the first principle:
The Principle of Health:
Organic Agriculture should sustain and enhance the health of soil, plant, animal, human and planet as one and indivisible.
This principle points out that the health of individuals and communities cannot be separated from the health of ecosystems – healthy soils produce healthy crops that foster the health of animals and people.
Health is the wholeness and integrity of living systems. It is not simply the absence of illness, but the maintenance of physical, mental, social and ecological well-being. Immunity, resilience and regeneration are key characteristics of health.
The role of organic agriculture, whether in farming, processing, distribution, or consumption, is to sustain and enhance the health of ecosystems and organisms from the smallest in the soil to human beings. In particular, organic agriculture is intended to produce high quality, nutritious food that contributes to preventive health care and well-being. In view of this it should avoid the use of fertilizers, pesticides, animal drugs and food additives that may have adverse health effects…
Yours in the Jozi Real Food Revolution,
The Organic Natural and Whole Food Emporium
Organic Blog – www.organicblog.co.za
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