If you're on Facebook, be sure to check out our page and follow the route of our "big white truck." Such fun to cruise around the Bay Area (SF and Monterey) and meet all of you on our Delivery Days.
Our Delivery Team includes Joe, Everett, Jack, Rich (Joe's dad), and ocassional Morris cousins visiting for the summer (Teddy, Didi, Shayne). Thanks to all of you who have already picked up and made an effort to be there on time. As you can imagine, we have a tight schedule to keep those days and we really appreciate your help in making everything run smoothly.
Rib-Eye Steaks With Arugula and Parmesan Cheese
3 Morris Grassfed Rib-Eyes
5 ounces arugula (about 5 cups packed)
1 cup Parmesan cheese shavings
Prepare barbecue (medium high heat) Rub steaks with oil and sprinkle lightly with sea salt and fresh ground pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers at 120 -125 degrees F for medium rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let rest for about 10 min.
Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt & pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula leaves. Sprinkle reserved chopped arugula and cheese shavings over steak. Serve with Chianti Classico.
Hope you are all enjoying some rest and relaxation this summer!
Sincerely, The Morris Grassfed Team
~ Joe, Julie, Everett, Liz & Pattie
Summertime! Fire up the Grill. It's hard to beat a summer meal in the garden, surrounded by good friends, a bottle (or two!) of wine, and some delicious Morris Grassfed steaks. I love it when there's so much conversation that we end up lighting the candles and grabbing a few sweaters to make the outdoor fun last. The following recipe comes from one of my vintage Bon Appetit's, July 2002. It's Florentine-style, which means cooked over a grate, but your Weber will do. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. (See Left column for recipe.)
Do You Know Your (Artisan) Butcher? Now You Do ...
We have started using a new, local butcher: J&R Meats in Paso Robles. Went to visit earlier this month to check out the facility and meet our new butchers. The place is immaculate. It’s a brand new facility, with a state-of-the-art design that meets federal food safety standards and the beef industry’s best practices. Jim Fogle is partnering with Laird Foshay of Rangeland Wines to provide a local, custom cut facility. We’re thrilled, and we think you will be really happy with how they cut and wrap our meat. One of the benefits of buying local is the fact that we get to know the people involved in every step of the production process. These guys are the real deal. They care about the land, the animals, their employees, and the local economy. We hope you will agree
Follow us on Flickr: We're posting pictures of ranch activities
Ever wonder why we often don't pick up our office phone? We're out on the ranch! We try to get back to customers within 24 hours, but it's a rare week when we spend five days at a desk around here. If you're curious about what we do to manage the animals and land, check our our albums on Flickrhere. It's the next best thing to getting your boots dirty!
"It is exciting to personally be part of the environmental solution, rather than be partly responsible for the ecological problems. To be able to spend my money on supporting a local family that is doing well by doing good, I can't think of anything that is more satisfying than Morris Grassfed."
Sherry Gardner
American Grassfed Association
certified producer
Producing healthy relationships between people, land, animals and food.
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