Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy).
For about a month now I have been on the search for a local butchers’ establishment that I could get similar with and ask questions questions that have been plaguing me, more recently since I have been reading The River Cottage Meat Book by Hugh Fearnley-Whittingstall. H.F.W to his friends but I am not one of those so I’ll have to make do writing his name out in full…sigh. Questions like, what are the Canadian rules for hanging meats? What’s the feed used for extensively raised beef? At what age do you take your beef to the abattoir for slaughter? Just to name a few, of a countless many more.
I opted not to do internet research and actually go and talk to a few people. Turns out my feeling was right and its much more rewarding and genuinely better to get information from people in the know. Who’d have thought? So, I headed over to Brantwoods Farm, a local buy-direct from-the-farmer establishments. Which I must say is an experience of itself, I’d recommend anyone to look it up if your in the neighborhood. It has a long standing reputation for great produce from its farm behind the store.
The 20 something girl behind the counter knew the produce like the back of her hand, impressive to say the least. She was more than happy and willing to point me in the right direction, immediately telling me that the beef they get directly from a farm no more than 20 km away in a town called St. George. She wrote down the name, number, and address of the farmer. At what supermarket would you get this kind of service and helpful information? I’ll answer that one for everyone, not a single supermarket! They tend to hide behind double meaning labels, concealing the truth about what exactly they are selling – ethical or unethical as it may be. Most consumers who have no alternate choice but to go to a supermarket for their food. Morals and ethics seem to have gone past the due date on that subject. Executives getting rich by giving others poorer quality meat. That’s another post. I’ve gotten side tracked.
I call up Steve Sickle, he is out running a couple errands but will be back at the farm later so we make an appointment to meet shortly after. He informs me that his meats are frozen. I am still undeterred, willing to try it, willing to forget that hiccup.
I come up to his farm, seeing his Simmental cattle at the front fence foraging. I turn right down his long driveway and pull up next to his massive stockpile of hay. I’m called over to his garage where Steve is fixing one of many machines with his daughter right next to him. I’m greeted with a smile and a handshake. We talk a bit about how I got his number and why I am there. I explain that I was looking for some locally raised beef (steaks) that I could grill tonight for dinner. He is more than happy to oblige and we head over to his house to pick up a couple Rib Steaks. Had the pleasure of meeting his mother, a shy woman but pleasant anyway. We talk about price, which ended up being $9 per pound, for a total of $17 (2 rib steaks close to 2 pounds total).
Outside Steve and I talk about his cattle, how he raises them, which abattoir (butcher) he brings his Simmental cows (which is just around the corner in Ayr), how people come and ask him for freezer beef, selling them a third of his cow for $400-$500 to a single customer. Offering with the help from the butcher, any cut you ask for, how you want it, if you want your rolled backrib actually rolled and ties off for you, how thick you want your sirloin roast or top rump etc… An amount of beef that between myself and my mother would last a year. Though I would be cooking it for others too see what they think, hear their opinion on this meat. A thought I may have to exercise at a later date. Needless to say Steve answered all my questions as best he could, there were a few. His beef is hung for 3 weeks before being packaged and sent back to him and then off to farmers store (Brantwood Farms) for purchase to the public.
After a few thank yous on my part and I’m off to my car, on the way almost being wrestled to the ground by his very friendly dog, Aussie. Overly excited by what just happened, I look over at my packaged of (frozen) beef in the passenger seat and I’m off towards home to cook my meal.
Letting my rib steaks defrost and come up to room temperature, I setup my mise en place for the rest of my meal. On the menu I have sweet corn and a Spanish onion from Brantwoods Farm, chorizo sausage from Witteveen Meats, and a couple russet potatoes from Sobey’s. The end being only seasoned rib steaks with a grilled Spanish onion wedges (sweetly amazing, perfect companion for beef). The starch being a grilled chorizo, shallot, and garlic mash potato. For the corn, all I did was melt some butter and bast it on the grill. My personal favorite for corn on the cob. Epic.
In the end, it didn’t matter that much, that the meat was frozen, suppose because it was hung properly to begin with, though I’d love to take it longer than 3 weeks. The meat was moist, thanks in part to the fact it still had its bone on, the way it was raised, and handled. I was and am thoroughly impressed with Steve’s product. Can’t wait to continue talking with him and his butcher to further my knowledge about their craft and grow as a cook.
Simmentals:
The Simmental originated in Switzerland during the Middle Ages. Although developed as a triple purpose meat/draft/milk animal, they are now considered a dual purpose milk and meat producer. Simmentals range in colour from light tan to dark red with white markings on the head, behind the shoulders, belly, legs and flank. They can be horned or polled.
Simmentals are noted for their muscling, high growth rate and high milk production. Simmental cows usually wean heavy calves due to their high milk production and the breed’s high growth potential. First imports into North America were in 1967.
sited from http://www.omafra.gov.on.ca/english/livestock/beef/facts/01-051.htm#simm