Elkhorn Meat Solutions
We love the sound of meat on the grill and the smell of fresh steaks and hamburgers cooking up. There is nothing that warms a body up like a bowl full of homemade beef stew. The iconic Sunday dinner of a roast slow cooking in the oven is what brings many families together each week. And all of these images center around beef. Knowing that you always have some on hand, in your freezer, is comforting. Knowing how the history of the meat in your freezer will be that much more satisfying. We give you knowledge that not only does it smell and taste delicious but is nutritious and healthy for you and the ones you share your table with.
Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef, and less energy than beef or chicken; therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
Waking up to the pop and sizzle of bacon on the griddle gets the day started right. Then there is the traditional and filling biscuits and country sausage gravy breakfast that keeps you going all those hours until lunch. And what summer time barbecue is complete without brats. If that is not enough, imagine all the different variations of pulled pork. Having a freezer full of high quality, nutritious, and most importantly excellent tasting pork products brings comfort. Knowing the life and care giving to the animal makes it that much more amazing.
The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 12 and 66 lbs. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.
Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat.