Timberline Farm
6301 10th Line N0G 1Z0 Harriston, ON, Canada

8 month old today. It’s amazing how fast the calves grow. This heifer was probably somewhere around 65 lbs when she was born, now she is probably over 500 lbs. Another couple weeks and I’ll wean her and trust me her mama, Daffodil, won’t mind a rest from having her not so little baby head butting her in the teats asking for more milk all the time.

Oh how I love bone in steaks. This is from a bone in NY strip steak. Generally rib steaks are what come to mind when we think of bone in steak with tomahawk steaks, a rib steak with the full length of the rib left intact, now becoming popular purely for the sake of amplifying the somewhat carnal novelty of eating beef straight off the bone. But there is more than just novelty to leaving the bone in, some people say the bone adds flavour, scientifically speaking it doesn’t sig...nificantly, it takes a long slow cook to extract the flavour from bones. But everything right next to the bone, those fatty little bits of meat that only come off with a good gnawing, those are absolutely packed with flavour, and the gnawing, well that is its own kind of enjoyment. When you butcher the standard boneless NY strip steaks you lose some of those tasty bits that are right next to the bone so that’s why I get Timberline Farm NY strip steaks cut bone in. You get the same kind of eating experience as a rib steak with the bolder flavour of the NY strip. The main muscle that makes up a NY strip is actually the same muscle as the eye of the rib steak (the main piece of meat in the centre of a rib steak, which is why some people call it a ribeye steak). This muscle runs the length of the spine. The NY strip steaks are cut from the section of that muscle that lies between the ribs and the hip. The bone in the NY strip steak is actually part of the spine. One of the main differences in flavour between a rib steak and a NY strip, however, is due to the other muscles that surround that eye muscle that during the dry aging process. The rib steak has other muscles covering it (which I get cut into strips called cap steak) while the fat on the edge of NY strip part of the eye muscle is exposed to the air while aging and takes on that bolder dry aged flavour which some people really love. I have historically been a huge fan of the milder flavoured rib steak but I think I am starting to lean towards the bone in NY strip with it’s amazing dry-aged taste! (And that’s a twice baked potato on my plate, possibly the tastiest way to cook a potato in my opinion, message me if you want the recipe) See more

It’s mighty cold out today folks, my kitty has the right idea although it seems my seat by the wood stove has been claimed, I suppose I should get to work anyhow

They won the staring contest

Udon noodle stir fry with ground beef, broccoli, mushrooms and onion. I love noodles and I love stir fry and adding in some ground beef is probably the quickest and easiest way to add some protein to a noodle stir fry to turn it into a well rounded meal. My go to stir fry sauce is roughly the following; 1/2 cup soy sauce, 1 tsp sesame oil, 1 tsp sriracha, 1 tbsp apple cider vinegar, 1 tbsp paprika, 2 tbsp brown sugar, 2 medium cloves of garlic minced, 1 tsp grated ginger, 1 t...sp fish sauce and a few dashes each of cinnamon, allspice and nutmeg. A lot of those ingredients are not exactly traditional in a stir fry but I use what I’ve got, like paprika and sriracha instead of chilli flakes or apple cider vinegar instead rice wine vinegar. Want some help putting a sauce together? Let me know what ingredients you’ve got to work with and I’ll try to help you mix them up so you can make something similar to this! See more