Grass-Fed 100% All Natural Texas Beef from The Greer Farm
At the Greer Farm, we strive to provide the best grass-fed, all natural beef possible for our customers. Our herd is fullblood Maine-Anjou which have a disposition to finish on grass. Our cattle live their days in a low-stress environment rotating between pastures so they have fresh green forage. This way of life suits the cattle and they remain naturally healthy. We do not feed antibiotics, hormones or any other artificial supplements. Our beef cattle are finished on lush Northeast Texas pastures with supplemental rich alfalfa hay.
What Our Cattle Get
NO antibiotic-laced feed, No steroids, NO hormones, NO growth implants, NO animal by-product feed, NO preservatives and NO unhealthy feed lot confinement.
Our cattle do get lots of fresh green grass, plenty of clean water, all the shade they want under trees, all natural grain (for grain finished cattle), lots of care and daily attention, and most important lots of tender loving care. We pamper all of our cattle in every way possible.
Grass-fed beef is healthy for you. It is high in omega-3 fatty acids, vitamins A and E, beta-carotene, CLA (conjugated linoleic acid) and beta carotene. You avoid the risk of mad cow disease. For more info on the health benefits of grass-fed beef please see Jo Robinson's excellent site at eatwild.com or just Google “benefits of grass-fed beef”. Michael Pollan's book "The Omnivore's Dilemma" is another excellent source of information.
Some of our customers desire traditional grain finished beef. If you like more marbled beef, we can meet this need using all natural antibiotic-free grain at a slightly higher cost. We do what we can to meet your needs. Cattle grain finished are fed on pasture grass and supplemented with alfalfa hay and natural grain (no artificial additives) for 60 days or more prior to harvest. In general, grass-fed beef will be leaner, having less fat, and have a richer flavor. There are many sources of cooking techniques for grass-fed beef. Grain fed beef will be more marbled and tender. Being raised on the farm, it will be distinctly different than feed lot grain finished beef.
Our cattle are humanely harvested and we use a local family owned meat processor. Our butcher takes personal interest in your order and follows old-fashioned care in preparing it. Each piece is wrapped in plastic and white butcher paper with the date of processing, your name and the type of cut. You can select the thickness of your steaks and roasts and make all the cutting and packaging decisions. The shank, soup and marrow bone are also available if you like to make stock and soups.
All our beef is dry aged and hangs in the cooler for at least 21 days before processing. When beef is dry aged the meat is affected in several ways. This process evaporates some of the moisture from the muscle creating a richer beef flavor. Dry aging also allows the beef's natural enzymes to break down the fibrous tissue, relaxing the proteins in the muscle and naturally tenderizes the meat.
We offer our beef for sale as a single whole piece, two sides (one half) or four equal split quarters. A split quarter has all the same cuts, but is a lesser quantity. We offer a discount if you buy one half or more. We also offer 1/8 portion if we can find someone else to take the other 1/8 (of split quarter) Our current price is $3.00/lb based on hanging weight (plus the actual cost of grain for grain finished cattle). For example, a recent 1,290 lb. steer in the pasture weighed hanging 772 pounds after harvest. After cutting and packaging, this was 640 lbs of finished packaged beef. A split quarter was 160 lbs of packaged beef. This included shank bone, marrow bone and soup bone for stews and soups.
Payment is based on hanging weight. In this example for a split quarter, you pay us $3.00 per pound, the butcher for harvest $6.25/quarter, and cutting and packaging, $0.52 per lb. Finished, frozen and packaged beef averaged $4.29 per pound. A split quarter is about 2-1/2 freezer shelves. Many of our customers buy with their friends or family and divide a split quarter or half between themselves.
Cuts of Beef
In this example, the actual packages received are as follows:
Short Ribs 3
Chuck Roast 4
Sirloin Steak 6
Rib Eye Steak 6
Round Steak 1
Jerky Meat 4
T-bone Steak 5
Soup Bone 5
Cheek Meat 1
Marrow Bone 1
Ground Beef 36
Stew Meat 14
Stew meat, Ground Beef, Round Steak, and Liver in 1 pound packages. there are two steaks per package in this example.
We know you have a choice and have priced our beef to be competitive with other family farms. We believe that you will be very satisfied. If you desire to purchase beef, availability is on a first come, first serve basis. Once we are able to confirm your order, we will request a $200 deposit. Please give us a call or email if you have any questions.
Thank you for supporting our family farm
Chef Eva Greer Makes Cooking Magical
The Daingerfield Bee
February 11, 2009
Chef Eva Greer mixes ingredients while explaining a dish to students at the Feb. 7 cooking class she conducted.
By Marlene J. Bohr
A love of food has evolved into teaching others the magic of cooking for a local woman. Chef Eva Greer of Daingerfield grew up in Belize and moved to the United States to attend college as a foreign student. “I attended Tulane University and also Loyola University, both in New Orleans,” Mrs. Greer said. “I was in pre-med and then changed my major to medical technology.”
Her love of cooking led her to attend the Culinary Arts at the Art Institute in Houston. “This is a God-given love for cooking that I couldn’t throw off,” Mrs. Greer said. “All my life I loved to cook. I followed my mother around when she was cooking, and then I began cooking on my own. “I went to chef school as I wanted to have something to do where I could meet people, and I could go back to doing what I loved to do. The chef school was a two-year program and I finished it, even though my family moved to London. I stayed behind to finish the last three months of school.”
Mrs. Greer said cooking is hard work.“It is hard work, but I get so involved in doing it,” she said. “I do work making up recipes. I have done that for Pilgrim’s Pride in the past. I would average between three to six recipes every three months, and all of them had to do with chicken. It got a little hard at the end.” A few years ago, Mrs. Greer began teaching cooking classes at Northeast Texas Community College. “I stopped doing that and in June of last year I started on my own,” she said. “I have had four prior classes and now am doing two more. I plan to do one or two every month.
“We have such a good time. We have some men coming to the class, and we get to eat all the time. Some classes are demonstration only as they are too large, and others are hands on. I try to mix both of them. I have had as many as 14 in a class, but I try to keep it at 12 maximum.”People have attended the classes from Dallas, Fort Worth, Paris, and Longview. “I have had a young man, age 12, who has attended two of my classes,” Mrs. Greer said. “He just loves them, and he is really into cooking. He said he wanted to come to all my classes. He was the only young person with all the adults, and it didn’t bother him at all. Many of the people who attend are good cooks already, so it is a challenge for me to have them leave with learning something from me. I give a lot of tips as we go along that aren’t in the recipes, and everyone leaves with a set of recipes.
Mrs. Greer held a class Feb. 7 on aphrodisiac foods for Valentine’s Day. The next class will be held Feb. 21 and will feature cooking Cajun for Mardi Gras.
Oh, the Places You'll Go!
Congratulations! Today is your day. You're off to Great Places! You're off and away!
You have brains in your head. You have feet in your shoes You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the guy who'll decide where to go.
You'll look up and down streets. Look 'em over with care. About some you will say, "I don't choose to go there." With your head full of brains and your shoes full of feet, you're too smart to go down any not-so-good street.
And you may not find any you'll want to go down. In that case, of course, you'll head straight out of town.
It's opener there in the wide open air.
Out there things can happen and frequently do to people as brainy and footsy as you.
And when things start to happen, don't worry. Don't stew. Just go right along. You'll start happening too.
OH! THE PLACES YOU'LL GO!
You'll be on your way up! You'll be seeing great sights! You'll join the high fliers who soar to high heights.
You won't lag behind, because you'll have the speed. You'll pass the whole gang and you'll soon take the lead. Wherever you fly, you'll be the best of the best. Wherever you go, you will top all the rest.
Except when you don' t Because, sometimes, you won't.
I'm sorry to say so but, sadly, it's true and Hang-ups can happen to you.
You can get all hung up in a prickle-ly perch. And your gang will fly on. You'll be left in a Lurch.
You'll come down from the Lurch with an unpleasant bump. And the chances are, then, that you'll be in a Slump.
And when you're in a Slump, you're not in for much fun. Un-slumping yourself is not easily done.
You will come to a place where the streets are not marked. Some windows are lighted. But mostly they're darked. A place you could sprain both you elbow and chin! Do you dare to stay out? Do you dare to go in? How much can you lose? How much can you win?
And IF you go in, should you turn left or right... or right-and-three-quarters? Or, maybe, not quite? Or go around back and sneak in from behind? Simple it's not, I'm afraid you will find, for a mind-maker-upper to make up his mind.
You can get so confused that you'll start in to race down long wiggled roads at a break-necking pace and grind on for miles across weirdish wild space, headed, I fear, toward a most useless place. The Waiting Place...
...for people just waiting. Waiting for a train to go or a bus to come, or a plane to go or the mail to come, or the rain to go or the phone to ring, or the snow to snow or waiting around for a Yes or a No or waiting for their hair to grow. Everyone is just waiting.
Waiting for the fish to bite or waiting for wind to fly a kite or waiting around for Friday night or waiting, perhaps, for their Uncle Jake or a pot to boil, or a Better Break or a sting of pearls, or a pair of pants or a wig with curls, or Another Chance. Everyone is just waiting.
NO! That's not for you!
Somehow you'll escape all that waiting and staying. You'll find the bright places where Boom Bands are playing.
With banner flip-flapping, once more you'll ride high! Ready for anything under the sky. Ready because you're that kind of a guy!
Oh, the places you'll go! There is fun to be done! There are points to be scored. there are games to be won. And the magical things you can do with that ball will make you the winning-est winner of all. Fame! You'll be famous as famous can be, with the whole wide world watching you win on TV.
Except when they don't. Because, sometimes, they won't.
I'm afraid that some times you'll play lonely games too. Games you can't win 'cause you'll play against you.
All Alone! Whether you like it or not, Alone will be something you'll be quite a lot.
And when you're alone, there's a very good chance you'll meet things that scare you right out of your pants. There are some, down the road between hither and yon, that can scare you so much you won't want to go on.
But on you will go though the weather be foul On you will go though your enemies prowl On you will go though the Hakken-Kraks howl Onward up many a frightening creek, though your arms may get sore and your sneakers may leak.
On and on you will hike and I know you'll hike far and face up to your problems whatever they are.
You'll get mixed up, of course, as you already know. You'll get mixed up with many strange birds as you go. So be sure when you step. Step with care and great tact and remember that Life's a Great Balancing Act. Just never forget to be dexterous and deft. And never mix up your right foot with your left.
And will you succeed? Yes! You will, indeed! (98 and 3 / 4 percent guaranteed.)
KID, YOU'LL MOVE MOUNTAINS!
So... be your name Buxbaum or Bixby or Bray or Mordecai Ali Van Allen O'Shea, you're off to Great Places! Today is your day! Your mountain is waiting. So...get on your way!
Tomato & Artichoke soup with Crab Meat
Mixed field Greens Salad with Goat Cheese,
Wontons and Greer Farm Blueberry Dressing
Beer Tenderloin with wild Mushroom Duxelle and Greer Farm Blackkberry Gastrique
Roasted Asparagus Bundle
Homemade Bread with Chipolte Butter Bete Noir with Whipped Cream and Raspberry Sauce Coffee, Texas Homestead Tea or Regular Iced Tea
$80 per person plus sales tax and 18% gratuity