v1n19 About Grassfed Beef 140716

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W E E K LY / B I -W E E K LY S H O P N E W S
THE PENDULUM
Thoughts on meats...
Shop hours: Tu-Fr 11-7
Sa 10-6, Su Noon-5
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Ox Tails
Classic comfort food
http://www.saveur.com/article/Recipes/
Classic-Caribbean-Oxtail-Stew
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What’s so special about grass-fed?
rass-fed beef typically comes
from cattle that eat only grass
and other foraged foods
throughout their lives.
Because of the differing diets between
grass-fed cattle and conventional cattle,
grass-fed beef imparts a unique content
of higher nutrients and lower fat.
!
In theory, the pros to grass-fed
are attractive enough to entice any beef
consumer. In practice, while grass-fed
beef is certainly delicious and versatile,
its lower fat content makes it leaner
than its counterparts, and it can require
careful preparation (click here for tips
on cooking grass-fed beef).
!
Some of the heart-healthy
benefits attributed to grass-fed beef
include:
The difference can even be
seen aesthetically - grass-fed beef often
looks different, even darker, than
conventional beef, often with less of the
coveted fat-marbling found in high
quality grain-fed beef.
•
Less total fat
•
More heart-healthy omega-3
fatty acids
•
More conjugated linoleic acid,
a type of fat thought to reduce
heart disease and cancer risks
•
More antioxidant vitamins,
such as vitamin E
A slow roast does the most!
http://slimpalate.com/slow-roasted-legof-lamb/
Pendulum gives the goods on grass-fed beef
G
Lamb Leg Roast
Experience the difference
yourself on your next visit to Pendulum!
Pendulum is proud to provide high
quality grass-fed beef, locally from
Black Diamond Farms.
Grass-Fed Top Round
Steak
A little smothering makes the
taste go round!
http://www.butteryum.org/blog/2014/03/
emerils-onion-and-peppersmothered.html
T-Bone Pork Chops
The ‘ultimate’ pork chop recipe
http://feedinggroom.blogspot.com/
2008/02/ultimate-pork-chop.html
Chicken Drumsticks
BBQ chicken with an Asian kick
http://www.foodandwine.com/recipes/
chicken-drumsticks-with-asianbarbecue-sauce
Lamb Neck
Braised in wine, and oh so fine!
http://www.nytimes.com/2011/11/02/
dining/lamb-necks-braised-in-wine-withpeppers-recipe.html
H O G BU TC H E RY C L A S S B ACK BY POP U L AR D E MA ND !
We were delighted by the overwhelmingly positive
response that we received for our first set of
educational and technique classes! For those of you
who may not have gotten a chance to participate in
the first go around, Pendulum hosting another
session of our Hog Butchery class!
The Hog Butchery class will be held on 7/24/2014
at 7:00pm. In this class we will demonstrate
butchering a half hog from start to finish.
Participants will see how the hog is broken down
into all of its useful parts, and will leave with various cuts of pork from the class.
For more information about the class, including curriculum and pricing, please
contact Dana at dana@pendulummeats.com, or visit our website here.
re ga r din g cu t s o f m e a t ...
Pork Se creto What’s th e secre t?
True to its Spanish name, this pork
version of a skirt steak remains a
secret to many American meat
lovers. And yet, if you’re partial to
the taste and texture of a pork
tenderloin, then you don’t know what you’re missing! Because of its
position on the pig, near the bottom of the belly, the secreto steak
imparts all the things you love about tendorloin, with a bit more flavor
and flair. It’s a special cut, that cannot be often found at many butcher
shops. Try it out on your next visit to Pendulum! If you don’t see it on
hand, the secreto may be available upon request.
bea t the he at with our new tap beers
On your next meat run, be sure to
get a taste of our new suds!
Pendulum is now pouring two new
tap brews by Virginia Beach’s own
Young Veteran’s Brewing Company
(YVBC ) - the Big Red Rye India
Pale Ale, and the Pineapple Grenade
Hefeweizen.
Each be is available by the glass, to enjoy inside the shop - or better yet, fill
up your growler and enjoy at your leisure!
Tap beers will be sold at $.25 per ounce. Pendulum growlers can be
purchased for $5.00 each, or $4.00 if purchased with a “fill ‘er up!”
SO, WHAT ELSE IS NEW?
E
E MAD
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GES
SAUSA
Pendulum is proud to present a unique
assortment of house made sausages (over
30 different kinds!) on the daily basis.
Here’s the scoop on some of the offerings
available this week!
Banh Mi
Although the term in Vietnamese literally means
‘bread’, the ‘banh mi’ sandwich is synonymously
known as the Vietnamese poboy. A product of
French colonialism in Vietnam, the banh mi is a
combination of French ingredients (paté,
mayonnaise, and baguettes), with native
Vietnamese ingredients (cilantro, fish sauce, and
daikon). Traditional meat fillings for the
sandwich include meatballs, grilled pork, and
grilled chicken.
Pendulum packs all the flavors of the banh mi
sandwich in a sausage casing. A customer
favorite, our pork sausage is seasoned, in part,
with ginger, carrots, scallions, garlic, and cilantro.
Hot Dogs
The ‘hot dog’ is a cooked sausage, traditionally
grilled or steamed, and then served in a sliced
bun. It’s original name “frankfurter,” comes from
Frankfurt, Germany, where pork sausages
similar to the hot dog originated.
There are many claims as to coined the
American “hot dog.” One claim belongs to a
concessionaire, who said he created “dachshund
sandwiches” to sell to to the crowd at a cold
Giants game in 1901. However, the cartoonist
who later reported the event, couldn’t spell
dachshund, so he called them hot dogs instead.
Pendulum hot dogs contain all beef from grain
and/or grass-fed cows, and are smoked inhouse.
Lamb Merguez
Merguez is a fresh sausage traditionally made
with a lamb or beef mixture, stuffed into a lambintestine casing. It is spiced with fennel, garlic,
cumin and chili pepper, which gives it its
characteristic red color.
Due to its North African origins, merguez is
traditionally eaten with couscous. Dried
merguez is used to add flavor to tagines. In
western countries, merguez is grilled and eaten
in sandwiches.