Grass Fed Beef with Roasted Tomatoes

photo 3

This winter J and I purchased 1/2 a cow from a local farmer. I am not much of a beef eater (I could eat chicken every day…or no meat at all) but I wanted to support a local farmer and give grass-fed beef a try. I am VERY happy with the beef. The flavor is different from what we used to get in the store and I actually find myself wanting to make it for dinner (vs. eating because I don’t want it to go to waste and I could use the iron, zinc, B12, B6, and protein).  I am amazed at how naturally lean the meat is as well; when I brown the beef there is less than a tbsp or two of fat for me to drain off (so I’ve stopped wasting my time draining it off – it has some healthy fats in it anyway, since they are grass-fed).

I was also impressed with the farmer. He invited us to his farm to see the cows before we decided to make the purchase. He has 7 pastures and moves the cows each day. This way the grass isn’t over-grazed and is ready for the cows when the come back in a week. Winters in WI are cold, like really cold, so in the winter, many farmers will  supplement their “grass-fed” cows with corn. Not this guy. He feeds them hay from the fields to make sure they stay grass-fed.

Last week I took a study break to throw together something quick for dinner. I used these Roasting Guidelines to decide how long to cook my roast. For the side dish, I opted for broiled tomatoes. I sliced large beef steak tomatoes in half, sprinkled with part-skim mozzarella cheese, and topped with Italian seasoning and garlic. Put them on a pan lined with foil and broil them for about 10 minutes, or until the cheese melts; I kept the light on in the oven so I could watch them. After I took the picture I drizzled them with balsamic vinegar.

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