In the Kitchen Blogs

Not only are you getting more ALA from grass finished beef liver than conventional beef liver, but you’re also feeding your family food you can trust.
  • 2 min read
But, before the modern era, people didn’t consume liver based on their knowledge of the nutrient makeup of the organ – people consumed liver because of the way it made them feel. Throughout history, beef liver has been documented as a swift and effective remedy to fight fatigue. But why?
  • 2 min read
Beef liver is a nutrient dense superfood, but it’s crucial to remember that not all liver is created equal. If you’re a health-conscious consumer who understands the value of locally sourced grass-fed beef products, this should come as no surprise. After all, in life, you get out what you put in - and when it comes to premium meats, it’s no different.
  • 2 min read
Liver is seriously good for you – and the appeal of consuming it extends far beyond being a hearty down-home meal all grandparents seem to love. Underappreciated and overstuffed with nutrients, liver reigns supreme as a total nutritional package, especially when sourced locally from grass fed and finished cattle farms.
  • 2 min read
We're keeping the fall theme going with a quick and easy chili recipe that is the ideal of a one pot meal. 
  • 2 min read

Warming spices are a signature of fall cooking - from pumpkin pies to gingerbread cookies. Did you know these same warming spices taste great on steak?! Follow along for a quick and easy spice rub that will get you in the mood for all things autumn. Today we're using a Delmonico steak, however this fall spice rub is phenomenal on any of Acabonac's grass fed steaks. 

  • 2 min read
Frankly, beef is everywhere. So why is it still so uncommon to find local, grass-fed beef in your area? Why isn’t every grocery store in New York packed with beef raised in… well, New York?
  • 2 min read
Nothing says fall quite like crisp, sweet and tart apples. Today we're taking our savory grass fed all beef bratwurst to the next level by cooking them in hard cider and pairing it all with a tangy apple slaw highlighted by tart dried cranberries. 
  • 2 min read
Bavette, or flap, steaks are cut from the lower abdominal area of the cattle and composed of somewhat tough but loosely textured muscle fibers. Because this is a hard-working area of the animal, the meat can be tougher than say a filet, however all this work leads to deeper flavor and a unique texture not replicated elsewhere on the cattle.
  • 2 min read
Acabonac tenderloin tips may be our favorite weeknight meal go-to when we have less than 30 minutes to cook up something delicious and healthy for the family.
  • 2 min read
When talking tip steaks there’s two big players in the game: tri tip steaks and sirloin tip steaks. As we’ll uncover, these two tip steaks share little more than a name and each in their own right offer a unique beef eating experience that steak lovers are sure to enjoy.
  • 3 min read
Sirloin steaks are some of our favorites here at the farm. They are a fantastic value and when prepared correctly eat well above their price point.
  • 2 min read

Search