Missouri Grass Fed Beef

Palme Acres Farms

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Grass Fed Beef No Bean Chili

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Ok folks let’s grab a chair, climb up into that top cubbard and break out the crock pot, with the chill back in the air it’s time for some Texas No Bean Chili – Missouri Style! On a cold blustery day, nothing beats a bowl of grass fed beef Texas no bean chili. Now, if you want to add beans to your chili that’s entirely up to you, but being true to myself and to the Texan that shared this recipe with me, we’ll leave the beans out 🙂

Texas style chili usually comes in one of two flavors, HOT and seriously HOT. Our chili uses the same method of creation, most of the same ingredients but leaves that extra hot punch to others; although, you should feel free to add or subtract from this recipe as you preferences in spices dictate. We have toned the spices down some by using McCormick spices, they are rich and flavorful without the typical heat you will get from other ingredients and they do not pack the same pungent aroma you will get with others. For us, its Missouri style 🙂 Slow cooked and borders on the mild side but with a zest!

Why Grass Fed Beef?

Most grass fed beef will be leaner and with less fat, you want to taste the chili and meat, not a bowl of grease 🙂 I won’t go into all the health reasons, let’s juse say its a tasty treat! This particular recipe takes a little while to finish, but isn’t cooking chili sort of like brewing beer? It should be an event not just a meal? Well, here at Palme Acres Farms, we like to entertain and that means that every meal becomes an event into and of itself. So let’s jump in and get this going!

Basics

Prep Time: 20 minutes
Cook Time: 1hr 50 minutes
Servings: 2 – 8

Texas Style Chili with Grass fed Beef

Ingredients

  • 2 lbs grass fed chili grind beef or small cubed grass fed beef chuck
  • 1 can beef broth
  • 2 tsp chili powder
  • 1 8 oz. can tomato sauce
  • 2 1/2 tsp powdered onion
  • 2 tsp powdered garlic
  • 1 cup water
  • 3 tsp ground cumin
  • 1/4 tsp white pepper
  • 3/4 tsp McCormick ground red pepper
  • salt
  • 1/2 tsp season All
  • 2 tsp McCormick Mexican hot chili powder
  • 1 tsp beef granules
  • 2 tbsp McCormick Texas-style chili powder
  • 2 tbsp Gebhardt’s chili powder

Directions

  1. To start add 1 tsp olive oil to your pot and heat, adding the meat and searing until it has turned gray and starts releasing its juices. Remove any fat, gristle or any other parts of the meat you don’t want.
  2. Add broth, tomato sauce, garlic, beef granules, water, and 2 tsp of the powdered onions.
  3. Simmer over medium heat for approximately 30 minutes.
  4. Add 2 tsp of the ground cumin, white peppers, 1/2 tsp red pepper (½ teaspoon), salt to taste, season all, 1/2 tsp powdered onion, chili powders. Bring to a rapid boil, then reduce heat to a simmer.
  5. Cover your pot and cook for approximately 45 minutes. Make sure that your liquid is always at least 1″ above your meat stock. Add water as needed to keep it at this level.
  6. Add 1/4 tsp red pepper, salt to taste, 1 tsp ground cumin and Gebhardt’s chili powder. Add water if necessary.
  7. Reduce heat to a slow boil for 30 minutes before serving.

We offer select cuts of grass fed beef, as well as beef by the 1/4, 1/2 sides as well as whole beef cuts. You can find additional details on our Ordering page as well as our Beef Cut Guide. We take great pride in our cattle and how we raise and finish them. It’s also important to us that we receive regular feedback from our customers, so it should not be a surprise when we reach back out to you asking how the beef was, what you liked, didn’t like, etc.

That may seem strange to some, and you know what, maybe it is! However, that is how we do business here at Palme Acres Farms. We pride ourselves on being Missouri’s premier supplier of grass fed beef to the local community and beyond, but we also pride ourselves on providing our customers the very best in service!

Be sure to check us out on Facebook, twitter or localharvest.org! If you have any additional questions, comments or concerns, please contact us at Contact.

USDA Certified Grass Fed Beef – Not exactly what you think.

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As you peruse the internet and websites, you may have come across claims that suggest or outright claim to be “USDA CERTIFIED GRASS FED BEEF”. You may think wow! They are certified, I’m afraid to tell you but what they are suggesting is not only misleading but outright false. The U.S. Department of Agriculture’s Agricultural Marketing Service (AMS) rescinded the labeling standard for grass fed meat on January 12, 2016.

FOR IMMEDIATE RELEASE

Contact: Ferd Hoefner 202-547-5754

USDA Revokes Grass Fed Label Standard

Sustainable Agriculture Coalition Speaks Out Against Decision

Washington, DC, January 12, 2016 – Today in the Federal Register, the U.S. Department of Agriculture’s Agricultural Marketing Service (AMS) rescinds the labeling standard for grass fed meat that was developed over the course of four years and finalized, with the support of national farm and consumer organizations including NSAC, in 2006.

“Meat labeling just became even more confusing for farmers and consumers,” said Ferd Hoefner, Policy Director for the National Sustainable Agriculture Coalition. “USDA is revoking a label standard that had widespread farm and consumer support. Actions such as this take us into a Wild West situation, where anything goes and both farmers and consumers lose.”

In the Federal Register notice, AMS states that having a strong, clear, consumer-friendly labeling standard “does not facilitate the marketing of agricultural products in a manner that is useful to stakeholders or consumers” because a different USDA agency, the Food Safety Inspection Service (FSIS), must approve meat labels and “there is no guarantee that an USDA-verified production/marketing claim will be approved by FSIS.”

“The rationale that a strong USDA label standard for grass fed beef is not useful because it might not be recognized by a partner agency is outrageous,” said Hoefner. “It is both sad and true that these two USDA agencies often do not coordinate, and worse yet that in some cases FSIS has looked the other way, allowing particularly unscrupulous meat companies to abuse the USDA standard,” Hoefner said. “But the common sense solution is not to revoke the standard, but instead to tackle siloing and lack of interagency communication head-on.”

The Federal Register notice gives producers using the grass fed label 30 days to either convert the newly revoked USDA grass fed label claim into their own private grass-fed standard, or to develop a new grass fed standard of their own.

“Rather than bringing consistency and common sense to our food marketing system, USDA seems to be throwing in the towel,” said Hoefner. “This is terrible public policy that will create a multitude of non-uniform labels, which will open the door to more confusion and subterfuge in the marketplace. It is an affront to consumers, who have the right to know how their food is raised, and to the farmers whose innovation and hard work created the trusted grass fed label standard. NSAC and our member organizations believe this reversal is a detriment to a fair and transparent food system and we urge the USDA to come up with an alternative solution quickly.”

The grass fed label claim standard now being revoked was originally published in the Federal Register on May 12, 2006, the result of several years of meetings between farmers and farm and consumer organizations sponsored by AMS and facilitated by NSAC, as well as by a formal public notice and comment process. The standard stated among other things that grass, forbs, and forage needed to be 99 percent or more of the energy source for the lifetime of a ruminant species after weaning in order to qualify as grass fed. Prior to the setting of that standard, grain fed animals were often sold as grass fed, with USDA’s approval.

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Classic Grassfed Pot Roast

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3 1/2 pounds boneless beef chuck roast
Salt and pepper, to taste
2 tablespoons safflower oil
3 carrots, cut in half and then cut lengthwise into 2- to 3-inch pieces
1 onion, chopped into 1-inch pieces
3 ribs celery, cut into 2-inch pieces
2 cloves garlic with skin, crushed
Several sprigs of fresh thyme
2 bay leaves
1 cup red wine
2 cups beef broth
1 1/2 pounds baby red potatoes

Preheat oven to 325° F.

Season roast liberally with salt and pepper. In a large, heavy-bottom braising pan, heat safflower oil over medium to medium-high heat. Sear beef thoroughly on all sides until it is browned. Remove meat and add carrots cut-side down, and brown slightly. Add onions and sauté for 2 minutes, then add celery, garlic, thyme and bay leaves. Deglaze the pan with red wine.

Reduce wine slightly and return seared roast to the pan with beef broth. Cover pan and place in the oven. Cook for 30 minutes and reduce heat to 300° F and cook for 1 1/2 hours.

Let rest on the stove top for 10 minutes and then slice and serve with vegetables and gravy over smashed and seasoned potatoes.

Special notes:

For potatoes, you may either boil them in salted water until tender (about 20 minutes), or you can add them to the braising pot with chuck roast for the last 1 hour of cooking.

Welcome to the home of Grass Fed Beef

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Here we are! Our first blog post at the farm so please join in and take a look around. Located south of Wright City, MO on the edge of the Hermann wine country, nestled among the rolling hills of Warren County, Palme Acres Farms is a small family owned cattle operation providing grass-fed beef to the local community and beyond. We are selective, personally choosing each animal for either beef production or breeding stock.

Hormone and antibiotic free

What does that mean exactly?

I’m glad you asked, it means this “We do not sell meat for consumption off this farm treated with antibiotics or hormones. Period!” Now, if we have a sick or injured animal, we will treat it appropriately. However, we keep extensive records on each livestock, and when we treat one, it is removed immediately from our consumption program.

Health and Welfare of our livestock

We take the health of our cattle seriously, providing them only the highest quality hay available as well as the most luscious pastures around. Doing so, insures that each animal receives the highest quality feed possible and that is consistent with our commitment to the land and you the customer!

Animal Selection

We select each animal for processing, based on age and condition to ensure that you receive beef that is both tender and juicy. We process our livestock in an inspected USDA plant. If you are interested in Kosher cuts, we can make those arrangements as well.

Again, welcome to Palme Acres Farms, if you have any questions feel free to drop us a note or a call, we’ll be glad to answer your questions.