(image from PhillyCowShare.com)
I don’t know about you, but for a long time, I moved away from eating beef and really was only a poultry eater. Though I love me some turkey burgers, a good beef burger on the grill still really hits the spot in a way that no turkey burger can possibly do. After a losing battle with buying sub-par (super-fatty, stinky-smelling, frozen-then-unfrozen) meat the local grocer, I pretty much gave up eating beef….
Until about a year ago, I was introduced to a great organization called Philadelphia Cow Share. Philly Cow Share provides the Philadelphia region with organic, grass-fed, sustainably-raised beef. You have the option of purchasing anywhere between an 1/8th or a full cow. I had the opportunity to partner with some friends at my local gym (Crossfit KOP) and bought in on an 1/8 share (cost was approx $350 for approx 40 lbs of beef = $8.75 per lb; note that I believe we received a bit lower of a price per lb because we guaranteed the purchase of a whole cow, versus buying individual 1/8th shares).
As with most things, I was initially hesitant that I was going to overpay for a like-quality meat to what I was getting at the local grocer – friends vouched for me that I would NOT be unhappy. And they were right, I was seriously mistaken. The meat that I got (and still get) from the Cow Share is awesome! It’s just me, so an 1/8th share lasts me about 5-6 months, taking into account that I regularly entertain family and friends for dinner.
Part of the reason I love Philly Cow Share so much is that the meat is all individually packed (read: awesome when you are by yourself) and is always tender, even when I overcook it (NOT that I would ever do that by mistake…..). Also, I get different cuts of meat each time, so it gives me the opportunity to get a bit creative in the kitchen with some recipes that I found online and in my family collection. Their chipped beef is awesome, and I have even incorporated it into my “egg bakes” (recipe below) that I make weekly. Their steaks are tender, the ground beef patties hold up well on the grill (disclaimer: I season these with some salt, pepper and onion before I cook them – otherwise, they are pretty bland), and their roasts cook up perfect in the crockpot/oven.
I think this was a good first step for “moooooving” (sorry, I can’t help it, I am laughing as I type) over to organic meats. It made me re-appreciate beef and how good it can be when it is raised right. I like that I support farmers in the tri-state area (Lancaster, Chester, Delaware, and Mercer counties) and also that I am buying meat that is grass-fed and free of growth hormones and antibiotics (better for me and those who I feed).
I hope you’ll do some more of your own research on Philly Cow Share and try one of the recipes that I made with their chipped beef.
Steak, Spinach and Egg Bake
1 pack Philly Cow Share chipped beef (approx 1/2 lb, give or take – you can use as much or as little as you’d like)
1 cup chopped spinach (you can use frozen or fresh, whatever you’d like)
6 eggs (or you can use 3 eggs and 6 egg whites, or you can use 12 egg whites – whatever you like though the yolk will help a bit when it cooks)
1/4 cup of water (or milk, if you prefer)
9″ pie plate
Canola Oil (or Coconut Oil or Olive Oil, whatever you prefer) non-stick spray
1 tsp olive oil
Preheat oven to 350 degrees
Spray the pie plate with the non-stick spray of your choice
In a large pan, sautee the meat until it is brown outside and just a bit pink inside
Remove from heat then dice into smaller pieces (it’s easier if you wait till the meat cools a bit; I prefer the pieces smaller for a breakfast/brunch item but you can leave them larger if you like)
In a bowl, combine the 6 eggs and add the 1/4 cup water (or milk) – don’t make them too watery, you may need less than 1/4 cup if you use the whites
Add the spinach and the diced beef to the egg mixture
Our egg/spinach/beef mixture into the pie plate and cook at 350 degrees until the middle of the egg bake is firm (I would say about 25-30 min)
Slice in wedges for breakfast/brunch – makes a great to-go breakfast.
Makes 6 wedges
Variations: try sauteeing onions with the beef; add diced tomato to the egg mixture.