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Here’s One for Beef Night

Who else grow up with a freezer in their garage?

I grew up in the middle of Texas beef country. Everybody we knew had a chest freezer in their garage. We bought meat by the quarter or half beef, and if it was a whole carcass, we’d split it with family or a neighbor. Processed by a local meat market, we usually knew the ranch where that steer had been raised. More than likely, we had driven by its mother on occasion.

We didn’t buy frozen fish much because it was from somewhere foreign. “Catfish fries” were an occasion when all the neighbors emptied their freezers from the summer fishing trips. Chicken went on sale sometimes, but took up a very small space.

What we always had was a freezer full of beef. Every meal was centered around it. Mom fried chicken every Saturday and we sometimes had baked ham, but rarely did a meal not include beef. I concur that variety in your diet is a good thing, but as a Texas beef producer I think we raise some of the healthiest protein on the planet.

Raised all natural on the grasses of the great plains, the age verified program we participate in ensures that the calf is raised on the same grass where it’s born. When you buy American beef, you’re not just supporting a rancher. You are supporting an entire community. From day working cowboys to the windmill repairman, and all the people we directly employ to keep our ranch running. They make it possible for us to operate.

The money we make selling beef goes to veterinary services, the farmers who grow our hay, truckers who take our calves to market, builders who repair our barn, fencing crews, and so on. The list is endless.

Be sure to ask your grocer, better yet DEMAND, American raised beef. Not Brazil. Not Africa. USA choice Angus beef. Call your state and federal representatives.

If you’re craving some good Texas Beef, here is a great recipe. It originates from the days of the chuck wagon, prepared in cow camp over an open fire, and it tastes just as good prepared in your kitchen in your best cast iron skillet.

Cookie stored a beef carcass in the bottom of his wagon, wrapped tight in a tarp. Whenever he stopped at the end of the day to set up the evening camp, he took out the beef and hung it on the wagon to let it cool down over night. Plus it was a handy for him to trim off what he needed. The easiest method was to plop those carved pieces of meat right into a hot cast iron skillet. Called “fried”…

Pan Fried Rib Eyes

For more about camp fire cooking, check out the videos by Kent Rollins Cowboy Cook on YouTube.

For more about cast iron cooking, check out the Facebook Group CAST IRON COOKING. Click here.