Grass-grown beef is a trending choice at the Beaumont Farmer’s Market. Gentz, 56, has been raising it for thirty years. Kyle Peveto writes about Gentz’s commitment to his choice beef and the effects it has had on the local market in his article “Man’s Commitment to the Grass-Grown Beef Feeds Health Trend.”
Gentz started direct customer sales in 2005 and since then, farmer’s markets have grown popular and appeared in most Texas counties. Kyle Peveto interviewed a few local customers in search for the reason for a local choice rather than buying from a local supermarket. Shelly Trahan states that, “It’s nice because it’s fresh. It’s not frozen and shipped to the store. It’s nice and it lasts longer.”
Although there is a premium price for the local beef, $5 a pound compared to the state average of $2.89 a pound, customers are comforted by the hormone free, locally grown quality of Gentz’s product. Even though the local farms are not expected to cut out commercial operations, Gentz’s knows that choices are good for the local community. He says, “I was raised on this, the grass-fed beef.”
Reference: Peveto, Kyle. “Man’s Commitment to Grass-Grown Beef Feeds Health Trend.” The Beaumont Enterprise. 02 Jul 2010: n.p. SIRS Researcher. Web. 01 Dec 2010
Yummo! There is nothing better than meat and veggies! This evening I made a delicious dinner that was warm, hearty, and tasty. Not only that, it was inexpensive and easy to make. A total of 45 minutes! Not bad at all!
Tonight’s Menu: Swiss Steak, Carrots, and Dinner Rolls.
I picked up a Swiss Steak bag and seasoning packet at Hy-Vee about 2 weeks ago and stumbled upon it today. I decided to use my cube steak out of the freezer and added some cooked carrots and dinner rolls for a wonderful dinner.
What you will need:
4-6 Round or Cube Steaks
1 Packet Swiss Steak Bag and Season
1 8 oz can of tomato sauce
1 c. water
2 tbsp. flour
carrots (canned, frozen, or raw)
Dinner rolls (homemade or brown and serve)
How to make it: I simply used the bag and season mix. I sprinkled the seasoning over the cube steaks, poke them with a fork, and lined them evenly in a 9×13 baking dish inside the baking bag. I then mixed the water, tomato sauce, and flour together with a whisk and poured it into the baking bag. I cooked them at 350 degrees for 40 minutes.
After the steak was in the over for 20 minutes, I starting cooking the carrots over medium heat on the stove top. After another 10 minutes I placed brown and serve dinner rolls into the oven at the same temperature to finish up with the steak. After a total of 45 minutes I had a warm, easy to make dish that the family (all 6) loved!