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Beef

Into the Meat of the Matter

IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the

Lynn Faurie & Barbara Masterson, B&L 4E Farm

OWNED AND OPERATED BY Lynn Faurie and Barbara Masterson, B&L 4E Farm is a fourth-generation, certified organic farm that sells organic, pasture-raised beef and chicken. The farm also sells organic,

Barbara Felton & Will Brown

THE LORE OF WARWICK SAYS THAT Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck

Richard & Russell Biezynski of Northwind Farms

BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the

Maximum Mash

WHEN HEMLOCK HILL FARM GOT A CALL from Captain Lawrence Brewing Company owner Scott Vaccaro offering spent beer- brewing grains to feed the farm’s beef cattle, Cortlandt Manor farmer John

Beef Ragu

Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef

What’s Your Beef?

THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those

Braised Beef Shank

By Barb Fisher, Barb’s Butchery Serves 2 Ingredients 2 cross-cut beef shanks (about 1 1/2 pounds) 1 pint to 1 quart of beef stock (use beef broth if you have it)

Velvet Panda Stout–Braised Short Ribs

Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison Serves 4 Ingredients Short Ribs 4 single-bone or boneless beef short ribs salt and pepper to taste 1 cup

Chateaubriand

Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter

Fresh Mushroom Soup

Adapted from Classic Russian Cooking: A Gift to Young Housewives Ingredients 3 pounds beef root vegetables (leeks, turnips, etc,) for the stock 1/4 pound fresh mushrooms 6 to 9 medium

Hudson Valley Restaurant Week is back this April 8-21!