Missouri Grass Fed Beef 214

“To every cow its calf; to every book its copy.”

Irish Proverb

Carbon Negative Beef

The truth is that the production of animal products from perennial forages is the sustainable agricultural system. Many, however, are concerned about the carbon dioxide and methane “emissions” from livestock in general, and cattle in particular. Some folks don’t seem to understand that a cow grazing grass can only emit carbon that was originally in grass, and that the carbon in grass has to have come from the atmosphere. So it’s a cycle, not an “enrichment.” But there’s more to it than that!

For every pound of carbon “emitted” by a cow on grass, 3.2 pounds of carbon are fixed in plant roots, uneaten plant debris, or the cow herself or her calf. Even if 100% of carbon she ingested is emitted, there’d be 2.9 pounds of carbon fixed for every pound emitted! Beef cattle are carbon negative!

(more) 09/09/2012

ANTIQUE FAIR BEEF BARBECUE

Missouri Grass Fed Barbecue Beef 1 (3 - 3 1/2 lb.) Missouri grass fed chuck roast
1 can consomme

Put roast in Dutch oven, add consomme. Do not brown roast. Simmer 5 to 6 hours, covered, until meat pulls apart easily. If necessary, add more consomme during cooking. Remove meat, skin excess grease from consomme (easier if cooled first), and measure remaining liquid for use in the following sauce.

SAUCE:
1 lg. onion, sliced very thin
1 c. chopped celery
1/4 c. brown sugar
1/4 c. prepared mustard
2 tbsp. Worcestershire sauce
2 c. reserved liquid, adding water if needed
1 c. catsup
1 (15 oz.) can tomato sauce

Cook onion and celery in small amount of oil until tender. Add remaining ingredients. Simmer 20 minutes. Shred roast (easier if cool) and add to sauce. If it becomes too thick, dilute with consomme, water or tomato juice.

Will fill 12 to 14 buns; serves about 8.

Serving Jefferson City, Columbia, Fulton, Troy, Hannibal, St. Charles Missouri - from: 15559 Audrain Road 821 - Mexico, MO 65265

ANTIQUE FAIR BEEF BARBECUE

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