Tim’s Meat

If only you could taste these pictures.  But the pictures don’t do any justice to the meat.  They show you a slab of raw meat, then a cut into piece of cooked meat.  Great.  Big deal. 

Well, let me tell you the big deal.  This isn’t just any meat.  And, I should know, because I’ve been eating just any meat for too long now. 

This is Tim’s Meat.  Tim’s grass fed from start to finish raised in the mountains outside Cripple Creek T-Bone steak meat.  And it was DARN good.  Too good.  Almost better than chocolate.

So, instead of tasting the pictures, it’s unfortunate you couldn’t have tasted the MEAT.  But, had you been here to taste our sample of Tim’s meat, we probably wouldn’t have shared it with you anyway.  Well, OK, we might have let you smell it.  That would give you a pretty good idea how delicious it was.

Let me attempt to describe it.  When I opened the package, kind of a sweet smell came out.  Like the smell of when you pick a handful of grass and then rub it really hard between your hands.  That smell.

It was red.  Not brownish.  Not grayish.  Not greenish.  It was bright, healthy red.

When I cooked it as Tim suggested in a frying pan with a tiny bit of Olive Oil and some salt and pepper, it smelled like perfectly sautéed mushrooms.  Which, to me, is heavenly.  If you don’t like mushrooms, pick something else that you love and substitute it for the smell.  Then, go buy some mushrooms and give them another chance.

When I took it out of the pan and it was shiny and dripping with juices, and still smelling like grass and pasture and mushrooms and hearty meat, I thought I’d take a picture. 

But, I forgot and tasted it first.  I just couldn’t help myself.  Then, I remembered to take the picture. 

After I savored that first bite of soft, chewy, juicy, slightly salty, fresh grass fed T-Bone.

To Tim, I will forever be thankful.

Because, we have now decided to get either a half or whole cow from him at his next slaughter.  No more just any old meat for us, mister.  Thank you very much.

I can bid farewell to the feedlot smell coming out of the pan when I take the lid off to check the progress.  Seriously.  That’s what happens sometimes.  It’s disgusting.

Now, to greener pastures. 

Thanks, Tim.

–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
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2 Responses to Tim’s Meat

  1. marilan says:

    Just wait till you try some of our pork. And we might have a deal for you on that…….BTW Gary has lost 17 #s in three weeks. Don’t know what I think yet.

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