MacKenzie Posted November 19, 2016 Report Share Posted November 19, 2016 (edited) Following advice from a friend I picked up some pasture raised pork chops. Did a test one today and now I'll be putting this butcher shop on my regular list when in the big city. On the grill. Cooked @ 275F until IT was 145F Plated with pressure cooker potato slices, 2 mins. at low level and then added to the frying pan with a little oil and butter, garden fresh carrots and parsnips. Interior of a very moist tasty pork chop. I wish I had bought more of this pork. Potatoes cooked via the PC have a different texture internally, more creamy than if they had been boiled, much nicer in IMHO. Edited November 19, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
billg71 Posted November 20, 2016 Report Share Posted November 20, 2016 Welcome to the Real Meat Club, Mac! Trust me on this, there's nothing you can buy in a grocery or Big Box store that will excite the taste buds like a heritage pig that's been pasture raised. Mother Nature has forgotten more about raising pigs than Smithfields can ever hope to know. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2016 Author Report Share Posted November 20, 2016 Thank you Bill. It sure is the way to go, back to the future, eh. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2016 Report Share Posted November 20, 2016 That's my girl! Living in the land of tasty hogs has me spoiled and I can't preach enough about dumping that "other white meat," crap in the mainstream markets!!! Once you've had tasty pig fat, you can't go back! Berkshire is getting to be standard around here. Been branching out to Mulefoot and Red Waddle. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2016 Author Report Share Posted November 20, 2016 Those sure are interesting names. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2016 Report Share Posted November 20, 2016 Seems like all the heritage animals - chickens, cows, pigs, ducks, etc. all have interesting names; tomatoes, too! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2016 Report Share Posted November 20, 2016 (edited) Finally found a large pasture raised farm in GA. They have free range chickens, cows, pigs, lamb and goat. They are also the only farm in the US that has both a cow and pig butchering facility on premises. (very strick regulations for butchering pigs and butchering other animals at the same location). They sell every organ and every cut from all their animals. Although they are a 3 hour ride from the house they are less than 90 minutes from where I'm working these days. Figure I'll cut out in my work truck at about 3:00 pm and swing by there one day. Will go by there one day after Thanksgiving vacation and before Christmas. Edited November 20, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
billg71 Posted November 20, 2016 Report Share Posted November 20, 2016 @ckreef, that would be White Oak Farms, right? Will's a great guy, really believes in what he does. I chatted with him a while back when he was cooking hamburgers at the local Whole Foods and he impressed me with his commitment to humanely raised proteins. I get a lot of his meat, it's great. Sign up for their newsletter, they occasionally have some great deals. I have 7 of their chickens in the freezer from the last sale. Best, Bill Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2016 Report Share Posted November 20, 2016 @billg71 yes I was talking about White Oak Farms. They interviewed him on NPR the other day for a good 20 minutes or more. He gave the entire history of the farm starting with his grandfather. He does seem commitmented to humainly raising and butchering his livestock. After talking with Mrs skreef were going to make a trip down there one Saturday after Thanksgiving. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2016 Report Share Posted November 20, 2016 Hurray for you folks! More people need to know more about where their food comes from and they'd probably stop eating the crap that they do. Wish I could say that I exclusively buy my meats from my local sources, but the lure of cheaper meat sometimes wins (example, $0.39/lb chicken leg quarters at the Supermarket and $2.79/lb Prime grade briskets @ CostCo.) Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 21, 2016 Report Share Posted November 21, 2016 35 minutes ago, tony b said: Hurray for you folks! More people need to know more about where their food comes from and they'd probably stop eating the crap that they do. Wish I could say that I exclusively buy my meats from my local sources, but the lure of cheaper meat sometimes wins (example, $0.39/lb chicken leg quarters at the Supermarket and $2.79/lb Prime grade briskets @ CostCo.) I understand what you are saying. I've fully explored the prices for White Oak Farms meat. I don't mind the road trip to pick up the meat but the price dictates it will be special weekend meals. I'll use the cheap crap for quick weeknight meals. Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 21, 2016 Report Share Posted November 21, 2016 Lovely moist chops! I really appreciate those farmers that are bringing back those great breeds of pork. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 21, 2016 Report Share Posted November 21, 2016 Tasty looking meal. Good meat doesn't come cheap... Quote Link to comment Share on other sites More sharing options...
