Two groups of people have not misunderstood each other so tragically since the Hatfields and the McCoys. Don't say it to their faces, but ranchers ARE environmentalists.
Twice a year, Connealy Angus holds an auction to sell purebred bulls exclusively for their genetics. Those genetics may later be sold by the straw of semen.
Whenever one of our beloved customers orders one of the lesser-known cuts, I am always curious to see what they have planned for it. So when customer John D. ordered a heart, I assumed he was going to slice and grill it, or shred it and slow cook it for some sort of barbacoa-style dish. Boy, was I wrong. No, John had bigger plans for his cupid's organ: beef heart jerky. Isn't that wacky and beautiful and the same time?! He was kind enough to share a step-by-step of how he did it along with photos and commentary, and we couldn't be more excited to share it with you! John D's Honest Beef Heart Jerky Heart sliced into 1/4" strips Drying...
The Connealys are Irish. The Connealy Angus logo features a shamrock, our bull sale catalog is covered in them, and my grandma lives on Irish Lane. My late grandfather could tell a story like no one you've ever heard, and the song "Danny Boy" brought tears to his eyes. We're proud to be Irish, but know it only really qualifies us to comment on no more than three items: 1) Guinness, 2) tall tales, and 3) corned beef. Corned beef is a staple of St. Patrick's Day whether it's served boiled, with cabbage, or in a reuben. And while most choose to buy corned beef as corned beef, making it is not difficult and yields a flavor that will send you over the rainbow! The...
Unlike vegetable oils that are unstable at high temperatures and oxidize, releasing free radicals that contribute to the breakdown of cells and tissues in our bodies, beef tallow is stable at high temperatures (420F smoke point), making it safer for frying, less susceptible to burning, and tastier. Aside from cooking, tallow can also be used as a skin salve, in the making of candles and soaps, as a leather conditioner, and in baking pastries, cakes, and pies.
Beef stock is a slight practice in patience, but let me tell you - it is well worth the wait. When we throw away bones, we are throwing away a whole host of nutritional goodness in the lost calcium and other minerals. The health benefits of beef stock are well documented, not to mention the soothing warm that can wash over a body when it is sipped like coffee. Here are a few basic uses: ...read on
Dry-aging is a term that you've probably heard of, and you may even associate it with a quality product, but may be hard-pressed to describe. And truth be told, why would you know what it is? So few meat purveyors take the time to dry-aged their product, that it is no longer easy to come by. What is dry-aging? Why does it work? Why do only a few purveyors do it? Read on for answers...
Angus cattle are to butchers as Katie Ledecky is to any swim coach. They are the Olympic U.S. basketball team of cattle breeds, with the muscling of Jake Dalton, the maternal traits of Kerri Walsh Jennings, and the disposition of Simone Biles.
Your old jeans are keeping steaks cold and oceans clean.