I recently wrote a thesis paper for graduation from Miami University. Part of the paper studied  the decline of farmers and farming in Ohio, Southwest Ohio and Clermont County in particular.  Overall, there has been a decline in farmsteads, family farmers and producers to the tune of 20 percent over the last 10 years.  One of the key reasons that farming has declined in Ohio is that younger generations coming up in farming families have opted for other careers.  Lets face it, farming is hard and while we come to the market and enjoy the bounty of all of the hard work, I know I do not have the fortitude to run a family farm.  We need young, local farmers to grow our food and to carry on the legacy of our region.  So, when you have a moment, encourage our young farmers, pat them on the back, buy their products, help them carry on the honorable occupation of the Family Farm in Southwest Ohio, where we need them desperately.

I am honored that we have a young couple, Adam and Aubrey Bolender of  Heritage Hills Beef who have chosen to keep the family tradition of farming alive, and to raise hormone free beef to sell at the Anderson Farmers Market. 

Beef in moderation is a healthy part of your diet

I love beef, there are times when I just crave it.  Really, I do! I  know this sounds crazy, but there have been days when I run down to the local butcher shop to buy a steak for myself.  I think it is the iron, our bodies tell us when we are deficient, and when I am running low on iron, steak is where I turn!

Because meat in general has become so expensive, I have stopped buying one steak per person when I am cooking for dinner. I have moved to buying one large  high quality, sirloin steak, preparing it to medium (which seems to make the most people happy in my household) and then slicing.  I usually place the steak on a large platter and surround with lots and lots of veggies.  The portions of meat we are eating  are smaller, but no one seems to notice or mind.  The presentation makes you feel like you are getting so much more, your mind fools you.

We still enjoy steak at our house, we buy one and share it as opposed to each person having their own

I would like to give you some of my tips for cooking steak.  I have had many steak failures in my day so let me pass on my expensive lessons to you. 

  • Lean is good, but you need some fat for flavor.  Look for marbling in your meat.
  • Look for meat that is cut correctly.  You want the entire piece of meat to be the same thickness. If it is not, parts will be overcooked, while other parts will be undercooked.
  • Pull meat out of the fridge 20 minutes before cooking.  If meat is cold the outside, it will cook differently than on the inside.
  • Pat your meat dry with paper towels before applying salt or pepper.   I NEVER marinate meat. 
  • Apply only coarse salt and pepper right before cooking.  If you apply salt too early it will draw moisture out of your meat and it will “stew” instead of  turning that beautiful brown or get that char on the grill.
  • Let your meat rest for 10 minutes after cooking.  Use a foil tent to keep heat in while resting.

If you follow these simple tips, I am confident that you will enjoy your wonderful piece of beef from Heritage Hills Beef.

Eat locally!

Barbie Hahn