Spring time is tax season and each year we get lots of folks investing in better health and saving money by stocking their freezer.  We always get lots of questions too, so hopefully this will help answer a few questions...

1. How long with meat last in the freezer?

Our grass fed beef, pork and lamb will last up to a year in the freezer.  We take special care with our products, having them vacuum sealed in a heavy, protective food grade plastic to keep out air and freezer burn.

2. It is really cheaper to buy in bulk?

Let's compare.  
 -5 lbs. of T-bone steak purchased as part of a Quarter of Beef costs: $25
 -5 lbs. of T-bone steak purchased at a national grocery store costs: $60

Wow!  That's a huge difference especially when you start comparing all of the cuts of meat.

3. I don't have room for that much meat, can I split it with someone.

Yes!  Feel free to split an order with a friend, Mom, or special someone.  We will ship it to the address of your choice and you can divide it from there.

4.  We don't eat much roast, but we use a lot of Ground Beef.  Can we substitute in more Ground Beef in a Quarter or Half of a Beef? 

Not a problem. We obviously can't substitute in huge quantities of Filets, but we are more than happy to make reasonable accommodations to fit your family's eating habits.

As always, if you have any questions or just aren't familiar with buying in bulk, feel free to give us a call.

Have a great day.
~Cherie

Great news friends & fans!  We just had our yearly audit by the folks who decide whether or not your farm is Animal Welfare Approved.  The results are in...(drum roll please...)  We passed with flying colors!  Our animals are raised on grass in a low-stress environment that allows babies to stay with their mothers from birth to harvest.  We have to follow a strict set of rules concerning how the animals are fed, raised, transported and even harvested.  Since we are committed to raising our animals responsibly, the way nature intended, this audit was very easy to pass.  If you are looking for a farm that raises animals the way they should be raised, take a look at Schenker Family Farms.

It is already the season of Lent and Easter will be here before you know it.  We are planning a big family get together to celebrate Easter.  It is always a special occasion to get the whole family together, enjoy a great meal and most of all enjoy just being together.  This year we will be having a Spiral Honey Ham and a beautiful Roasted Leg of Lamb, both fresh from our farm.  (There are more than 35 of us at a Schenker Family Dinner!)  If you haven't reserved a ham or leg of lamb yet, feel free to give us a call.  We are happy to help, whether you need a recipe or just a few preparation tips.

Easy Puff Pastry with Blackberry Preserves

Serves 4-6

1 Sheet Puff Pastry (Thawed, yet cold)
1 cup Schenker's Seedless Blackberry Preserves
Real Butter
Raw Sugar Crystals

Preheat oven according to package directions.  Butter cookie sheet.  Lay sheet of pastry on cookie sheet.  Spread 1 cup Schenker's Seedless Blackberry Preserves in the middle of the sheet of pastry.  Fold over and pinch to close.  Butter top of pastry and sprinkle handful of raw sugar crystals on top.  Bake until golden brown.  Serve warm with real whipped cream.

*Note: Cherry Almond, Cinnamon Pear or Gooseberry Preserves may be substituted for Schenker's Seedless Blackberry Preserves.  Do not substitute jelly, as it will liquify.

We debuted this recipe at the Tulsa Women's Living Expo.  It was a huge hit.  Thanks for a great show Tulsa!

I had a special request tonight for this recipe from one of our friends and customers.  She is having a huge Super Bowl party and wanted to serve something unique and tasty...

Rocky Mtn. Oysters (a.k.a. Prairie Oysters)

Serves 4-6

2 pounds Bull Fries 
1 1/4 cup all purpose Flour 
Salt, Pepper, Paprika & Garlic Powder (to taste) 
Louisiana Hot Sauce 
Lard or Vegetable Oil (Lard has more flavor)

Using a sharp knife, split the tough muscle that surrounds each "oyster." You can remove this more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, then drain.

Transfer to large pot. Add enough water to float the "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into bite sized chunks. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour and some paprika and garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk with a few dashes of Louisiana Hot Sauce in it. Dip into dry mixture. Place in hot melted lard. Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).  Serve warm and enjoy! 

Serving Options: Use Ranch or Blue Cheese Dressing as a dip or Sprinkle with more Hot Sauce.

Suggested Side Dishes: Fresh Grilled Corn on the Cob, Tomatoes and Biscuits with Honeybutter.

These are a delicious delicacy and only available in limited quantities.  Enjoy!

~Cherie