Did you know that grass-fed beef requires special handling, and can often turn out tough–especially steak?
For several years now, we’ve gotten all our beef directly from my dad’s pasture, by way of the local butcher. Along the way, we’ve picked up a few tips for tenderizing and cooking our grass-fed steaks.
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page