Here is a sample of bi-Monthly newsletter which we send
out, in addtion to monthly notices when we are delivering
beef. For some reason I am having difficulty uploading new
nesletters to our website.
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News from Rockin J Cattle |
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November - December (2007) |
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Denver Delivery - Nov
17th
I will be in Denver on November 17th
in the morning, and delivering to those
who desire some high quality grass
finished beef.
Take advantage of this delivery with
a special savings on, NY Strips,
Rib-Eyes and Cross Rib-Steaks. See the
coupon below for details on the
savings.
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Dear John,
Well, after having struggling with back
pain for 3 months I am finally pain
free!! The fall has been beautiful and
the cows look to be in great shape and
ready for the winter (hopefully not as
harsh as last year.)
For those of you interested in a side
of beef, one of our last processing
dates this year will be right after
Thanksgiving. If you are interested
please let us know so we keep enough
for you!
Have a great Thanksgiving and
Christmas!
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Can Meat Eaters be
Environmentalists?
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A Cornell researcher's report says
yes!
But how is this possible?
From a summary of the research provided
by the Cornell Chronicle:
"The reason is that fruits,
vegetables and grains must be grown on
high-quality cropland, [explains lead
researcher Chris Peters]. Meat and
dairy products from ruminant animals
are supported by lower quality, but
more widely available, land that can
support pasture and hay. A large pool
of such land is available in New York
state because for sustainable use, most
farmland requires a crop rotation with
such perennial crops as pasture and
hay.
Thus, although vegetarian diets in
New York state may require less land
per person, they use more high- valued
land. "It appears that while meat
increases land-use requirements, diets
including modest amounts of meat can
feed more people than some higher fat
vegetarian diets," said Peters."
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-From the Cornell
Chronicle |
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The Cross-Rib Steak is a very
flavorful steak, cut from the chuck. It
has a wonderful flavor, which can rival
that of a ribeye.
The location of the cut is above the
ribs, as is the ribeye. The difference
is that the cross rib is located
further forward on the beef.
Even though this steak may taste
like the ribeye, it does not have the
same tenderness. This steak has
variability in its tenderness
qualities. Given this variability in
its tenderness, it is best to marinade
this steak in order to give you the
best eating experience.
A good marinade will include either
salt or an acid base. I have had the
most luck with a marinade that uses
salt as its base, typically within soy
sauce. A marinade time of between half
and hour to an hour has worked the
best, for me.
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Try our Southwestern Marinade on our
Cross-Rib Steak. |
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