Author Archives: IrishMike

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Steakhouse Series – Picanha

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Now here is a brief post in our “Steakhouse Series” you may not have thought we would include but is gaining in popularity here in the US where Brazilian restaurants are opening up left and right (it seems).  The picanha.

Location of the Cut

Picanha is one of those cuts that proves you don’t need a ribeye or porterhouse to serve something memorable. Cut from the top of the sirloin cap, it sits on the rump of the animal — just above the round and behind the short loin. In North American butchery it’s often broken down into top sirloin steaks, which is why it’s sometimes overlooked here. But left whole with its signature fat cap intact, picanha becomes something entirely different.

Characteristics

What sets picanha apart is that thick, creamy layer of fat across one side. That fat renders slowly over heat, basting the meat as it cooks and delivering deep beef flavor with a clean, tender bite. It’s not as marbled throughout as a ribeye, but when prepared correctly it rivals it in richness because the fat cap does the heavy lifting. The muscle itself is relatively tender with a fine grain — especially when sliced properly against the grain.

Culturally, picanha is central to Brazilian churrasco. In Brazil, it’s often considered the star of the grill — skewered into crescent shapes, seasoned simply with coarse salt, and cooked over open flame. At traditional churrascarias, servers carve slices tableside straight from the skewer. The focus is simplicity: good beef, salt, fire. No heavy marinades needed.

Preparation

The best way to prepare picanha is to keep it simple and respect the fat cap. Leave the fat on. Score it lightly (don’t cut into the meat), season generously with coarse salt, and cook over high heat — grill or cast iron both work well. You can cook it whole and then slice, or cut it into thick steaks (with fat cap on each piece) before cooking. Aim for medium-rare to medium, then rest well. Most important: slice against the grain for tenderness.

So now you know that you don’t need to go to Brazil, or even a Brazilian restaurant to enjoy this flavorful cut. Next time you open your sirloin steaks, this is that (only probably less thick), and next time you order your beef share, ask the butcher to keep this part bigger, say 4+ inches, so you can roast it like they do in Brazil!

Steakhouse Series – Bavette

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The bavette — sometimes called flap steak or the bib of the sirloin — is one of those cuts butchers and chefs quietly love.  Another butchers cut to be sure, like the hanger/hanging tender.

Location of the Cut

It comes from the lower portion of the sirloin, down toward the belly of the animal, sitting between the top sirloin above it and the flank below. If you picture the cow from the side, the bavette lives just behind the short loin and forward of the round, in a hardworking area that supports movement. Nearby you’ll find top sirloin steaks, sirloin roasts, and, just beneath it, flank steak — which is why bavette is often compared to flank for its bold grain and deep flavor.

Characteristics

Because it comes from a working muscle, bavette has a loose, open grain and a rich, beef-forward character. It’s not tight and fine like a ribeye or tenderloin.  High heat is key — a hot grill or cast iron pan gives it a great crust while keeping the center medium-rare to medium. The most important step is slicing it thin and against the grain, which transforms that coarse texture into something tender and satisfying.

Preparation

The bavette isn’t flashy, but it’s versatile and full of personality. It takes marinades beautifully, pairs well with chimichurri or compound butter, and shines in everything from steak frites to tacos. For those who appreciate cuts with real character and serious beef flavor, the bavette more than earns its place on the table.

Steakhouse Series – The Porterhouse

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As part of our “Steakhouse Series,” this brief post covers that classic cut, The Porterhouse.

Location of the Cut

Traditionally, the first two steaks off of the short loin, were the porterhouse steaks. They look like the T-bones and frankly are the best of those steaks, they don’t see the restaurant menus near as much as they used to.

Take as the first two steaks to come off the short loin, these hearty steaks were consumed by big eaters doing business deals or when celebrating special occasions across the country.

Did they fall out of favor? I can’t see how, except for the fickleness of the customers. What better way to split a steak on a date, the tenderloin for the lady, and the New York strip for the gentleman.

In the picture included, the number 1 represents the strip or New York where number 2 represents the first part of the tenderloin.  A most delicious option for ANY occasion!

If you want to know how to perfectly prep this or any other steak, don’t forget the post I did with a New York butcher’s input!

Men Need Candles Too

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Super excited about the (re)launch of our candles which now include our grass-fed beef tallow from our very own cows!  

This candle is perfect next to your book, your cigar, and a glass of whiskey. 

Our Candles:

  • Are hand-poured in small batches
  • They are made with a premium coconut-apricot beeswax blend, which burns cleaner and more evenly than traditional paraffin wax
  • Each candle includes our grass-fed beef tallow from right here on our farm at Lake Joy Farmstead which creates a rich, stable burn and supports our farm.
  • All fragrance oils are phtalate-free and IFRA-compliant, sourced from a small supplier that prioritizes clean ingredients
  • We use wooden wicks, which burn cleaner than cotton, give a stronger scent throw, and create that soft crackling sound that people love

Everything is thoughtfully sourced and intentionally made – no fillers or shortcuts.

Our handcrafted candles are natural and burn clean. After approximately 40 hours of burn time or when the candle wax burns down to 1/4″ from the bottom of the jar, simply melt the remaining wax in very-hot water and wipe clean. 

If you are interested in our candles for your home, as a gift or your small gift store, head over here to see the full roster of our coffee, tobacco and whiskey scented grass-fed tallow candles.

You can also contact us for larger information.

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Corpse Reviver No. 2

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Goofy name but always a favorite around here.  You certainly could substitute fancier orange liqueurs like Cointreau for the Triple Sec, but TS works just fine.  After finally making it to the Crescent City (NOLA) Absinthe seems to be turning up a lot more around the family farm and although this doesn’t contain bitters, if you have the Absinthe, and the Lillet Blanc from your Vespers, then give this one a go.

The Corpse Reviver No. 2

1 oz Gin
1 oz lemon juice
1 oz Triple Sec
1 oz Lillet Blanc
Rinse of Absinthe

In a shaker, add ice, gin, lemon juice, triple sec, and Lillet Blanc. Shake vigorously and strain into a chilled coupe rinsed with Absinthe.

Steakhouse Series – Delmonico

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When putting together a series on famous Steakhouse cuts, you have to consider the Delmonico.

The naming of the Delmonico steak is unique because it was named after the historic Delmonico’s restaurant in New York City.

The history of the name requires a bit of explanation to be sure.  The restaurant, Delmonico’s, opened in 1837, and by the late 19th and early 20th centuries, the Delmonico had earned a reputation as one of the highest-quality steaks money could buy.

Although considered a “mark of quality” and not necessarily a specific cut, the term was known generally for being thick and tender. Experts suggest the actual cut of meat likely changed frequently based on what was available from a single animal, especially since the restaurant operated before the invention of modern refrigeration and while the restaurant currently serves a boneless rib eye as their Delmonico steak, Merriam-Webster defines it as a “club steak” (a small steak from the end of the short loin). This historical ambiguity—the fact that it wasn’t one specific cut—eventually led to a decline in its popularity as diners began favoring more clearly defined cuts like the rib eye in the 1950s and ’60s.

To confuse you even more, on the West Coast, this “cut” might be called a Spencer.

Today, the name might be considered a gold standard in luxury steakhouses and is often used by butchers to describe various high-quality, well-marbled, “butcher’s choice” cuts, rib eye or not, that offer steakhouse luxury at a more budget-friendly price.

If you want to know how to perfectly cook this steak or any other, check out this post I did with a REAL New York, multi-generational butcher!

Steakhouse Series – Hanging Tender or “Hanger Steak”

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The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef.

Historically, the hanger steak was a prized cut among butchers. Its name as the “butcher’s cut” stems from the fact that butchers would often keep this cut for themselves rather than selling it to customers. This practice was common because hanger steak, though not well-known to the general public, is incredibly flavorful and tender when cooked properly. This cut of beef does not age well where the other portions of beef require aging to allow the meat to rest while it goes through a molecular change that improves the flavor and tenderness that we expect at home. Butchers recognized its value and enjoyed it as a personal reward for their hard work.

The hanger steak is also known by several other names, including “onglet” in French cuisine, where it has been appreciated for much longer. The cut’s rich, beefy flavor and unique texture have made it a favorite in various traditional dishes.

Location of the Cut

The hanger steak comes from the diaphragm of the steer. Specifically, it is located near the lower belly, hanging between the rib and the loin. It is part of the plate section, which is situated between the brisket and the flank. The hanger steak “hangs” from the diaphragm, hence its name.

Characteristics

The hanger steak is a v-shaped muscle consisting of two long, thin sections connected by a tough membrane. It is known for its coarse texture and intense flavor, which is often compared to that of more expensive cuts like ribeye. Due to its location and function within the animal, it is a relatively tender cut, provided it is cooked correctly.

Preparation

Because of its robust flavor and texture, the hanger steak is best cooked quickly at high heat, such as grilling or pan-searing, and is often served rare to medium-rare to avoid toughness. It benefits from marinating and is commonly sliced against the grain to enhance tenderness.  On butcher day, we typically make fajitas.

As with many trends, the hanger steak has gone from feeding the butcher’s family to become a trendy piece of meat served at hip bistros and priced accordingly.

Don’t forget to listen to the podcast I did with Darron Marzolf of Marzolf Meats. We discuss this butcher cut as well as several others!

Feast of Saint Andrew

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One of the cool things we have experienced while trying to live like homesteaders is a connection to aspects of faith we had not realized.  There is something about the “rhythm” of farming, when done WITH God’s OG plan. We honestly believe that we as humans can work with God (did you know that the word cultivate literally means that??? – we didn’t) when farming. He has a plan and a rhythm and a way that is best for us and even the earth. My how far have we strayed from this path!

The feast of Saint Andrew is an example of this farming and spiritual awakening.  November 30th is the feast day and it is celebrated across the world but I am pulling out a few specific items from my family heritage (primarily Irish and Scottish) below.  I think you will notice there the cool connection and why we, at our farm, harvest turkeys, pigs, and most of our beef, right around this time.

But first, The Saint himself – Andrew the Apostle

Saint Andrew was one of the twelve apostles and the brother of Saint Peter. According to the Bible, he was a fisherman on the Sea of Galilee.  He became the patron saint of Scotland, as well as Russia, Greece, and fishermen and farmers. His relics were said to have been brought to Fife, Scotland, around the 8th century, leading to the founding of the town of St Andrews (birthplace of golf and I was there (see the cool pic), and his feast day became a key marker in the agricultural year.

End of the Harvest and Turning to Winter

In medieval England, Scotland, and Ireland, November 30th fell near the end of the agricultural year. Here was the reason why:

  • Crops were already harvested.
  • Animals not needed for breeding or overwintering had been slaughtered (the traditional “Martinmas kill” earlier in November).
  • Fields were being manured or left to rest (we literally do this “manuring” every fall for our large garden)

In rural Scottish tradition, St. Andrew’s Day sometimes marked the first day of Advent fasting—a leaner, quieter time that naturally followed the bounty of harvest. There’s a Scottish saying from the 18th century that said “St. Andrew seals the earth till spring” which meant the ground was frozen or “sealed” after his day, ending the farming year.

In Irish rural tradition, St. Andrew’s Day wasn’t as major as St. Martin’s or St. Brigid’s, but folk weather lore associated with it survived:

“If Andrew’s snow be thick or thin, Christmas will slide in.”

Farmers would note the day’s weather as a forecast for the coming winter.

In Ulster and Connacht, farm families sometimes used the day to butcher late pigs or turkeys for winter storing, since Advent fasting was approaching.

United States: Immigrant Farming Traditions

When Scottish and Irish immigrants brought their faith and customs to the U.S. — especially to farming regions in New England, the Appalachians, and the Midwest — St. Andrew’s Day quietly persisted as a marker of rural rhythm:

  • In early colonial diaries from Pennsylvania and Virginia, November 30 is occasionally noted as the time to bring in livestock from pasture.
  • Scottish-American farming communities sometimes held St. Andrew’s suppers, blending faith and fellowship much like a harvest home dinner.
  • Even into the 19th century, St. Andrew’s Day was sometimes mentioned in almanacs as a turning point in the year, similar to Michaelmas.

Scottish Farmer’s Blessing for St. Andrew’s Day

This kind of blessing would have been said at the close of the harvest season, perhaps at a shared meal of oat bannocks (scones), salted fish, or mutton broth. It blends thanksgiving with hope for winter protection.

Blessed be the hand that sowed,
and blessed be the earth that bore;
Blessed be the rain that watered,
and the sun that shone before.

Saint Andrew, kindly keeper,
watch o’er flock and field tonight,
Seal the soil till springtime waking,
and guard our homes till light.

We’ve labored long through storm and sun,
now rest us, Lord, till work’s begun.

In Highland lore, “seal the soil” echoed the saying that by St. Andrew’s Day, frost had closed the earth until spring. Farmers might recite this before their evening meal or before the first Advent Sunday.

Irish Farmstead Blessing for St. Andrew’s Eve

Irish Catholic families often marked the end of November with a prayer for safety, good weather, and fruitful fields ahead. This version draws on Hiberno-English and Gaelic phrasing still found in oral tradition.

Saint Andrew of the kindly heart,
friend to the fisher and the farmer,
keep watch this night o’er field and byre,
o’er beast and barn and ploughman’s fire.

Turn away the storm and frost,
give calm to cattle, none be lost.
Let every furrow rest in peace,
till springtime’s grace brings earth release.

And bless, O Lord, the hands that toil,
in faith and love upon this soil.

On our small farm, we are more and more getting into and trying to follow this liturgical/rural calendar. The more we do, the more peace we feel about “doing it right” for the animals and the earth, and in addition, our own health and well-being.

Pastured Poultry Program 2025 Wrap Up

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What a year 2025 was for our little farm and our pastured poultry program. We raised about 150 chickens and about 15 turkeys and by in large we were successful but not without its lessons.

First, it is SO NICE to have the Alumi Coops from Farmcraft (formerly Superior Poultry Products) as they make moving the birds around easily and safely. We did not lose any birds from aerial predators nor anything digging underneath the coop. What a difference and since we live in a wet area (although the summer of ’25 was surprisingly dry), we did not finish the fall with a long list of repairs of broken/rotten wood or other maintenance issues we had in the past with our “craigslist” finds made out of wood that do not stand up well to the weather nor our bumpy pastures.

Second, the fact that Dominica gets to manage the feeding and watering of the birds as part of her daily farm chores, also makes it nice. She created a nice rhythm, which we have learned is an integral part of having a small farm and it seemed to benefit both the birds, and the rest of our livestock.

Third, the lessons. The poults, when they come in the mail are so cute and yet so fragile. We do the “magic water” that Justin Rhodes and others fancy and it seems to work for the initial immune pump but we inevitably lose some what appear to be happy and healthy little guys within the first couple of weeks…especially the turkeys! The turkeys are SO FRAGILE when they are young. We bought 31 and we ended up with 15 (yes that hatchery refunded the losses the first few weeks) but it is disheartening a bit because we are trying to plan just the right amount of feed to make all of this work, both for their health, and the health of our farm pocket book. “Livestock” loss, gets expensive and remember we ADVANCE the cost in the spring, hoping it all works out to not only have it work out economically but of course deliver on our commitments to our small band of loyal customers. It can be tough, and a bit exhausting, but you know what it ends up being worth it when you fill up not only our family freezer as well as the aforementioned additional families who have entrusted us to help with their animal protein needs.

The Stats

We started with 150 meat birds and we ended up with 120 due to the losses mentioned above as poults (chicks). We kept a bunch for ourselves and also sold some to area families and the feedback has been overwhelmingly positive. We did something new this year in that we used a USDA poultry processor (Widnor Farms near Lynden) and that was very nice because for a fee, and after a long day, we got the birds back beautifully butchered and shrink wrapped, far better than what we have been able to do on our farm with our friends and family program, plus because of their license, we were able to keep and sell the hearts, livers, necks and feet! It became a nice little boost for us and well worth the effort. We again, and will probably continue to do so, raised the Cornish Cross, affectionately called by some, the C-Monster, as they grow so very quick and look the part when they come in at that 4 pound ish weight fully dressed.

For the turkeys, like I mentioned, we started with 31 and ended up with 16 to butcher. A couple of things to note as this was our second year doing turkeys and while we did the Big Breasted Whites for 2024 we made a switch to the Big Breasted Bronze this year. The rich, deep black feathers left what appears to be “tattoo ink” on some of the skin and while OK for consumption, doesn’t look like grandmas butterball. But hey, this is farm-raised and close to a heritage breed so three cheers for being rustic! We also came in about half the weight as last year. We think it was two things. First, we butchered them at about 13 and a half weeks and not the preferred 16 and that is probably most of the issue and that was due to setting the date with the poultry processor, we had to “back date” the order of the poults, and we couldn’t sync up perfectly. We will do a better job next year. The other thing we learned is protein content. The feed we used was 22% and although it worked well last year, maybe this breed needed a higher amount!? Don’t really know but we are putting into the wrap up so we can be better next year.

A big thank you to Dominica first for doing the DAILY, and our partners in this, The Red Bridge Farm for the feed, and Widnor Farms for the processing and of course an extra special thank you to the families that supported us by buying, what we feel, is the very best poultry in the PNW.

Chuck Wagon Texas Style Chili

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Chili, like a lot of comfort foods, has as many opinions as versions.  Maybe your Grandpa DID make the best. I don’t know. What I do know however is that our Chuck Wagon Texas-Style Chili is fantastic and super easy to make. Simply put, “Texas-style” means no beans and when you are in a meat forward home like we are, the ingredients are on hand.  Prep the meat and add our chili dump to the rest of the recipe, simmer, and then serve. Great for that Tuesday night dinner or on game day!

Chuck Wagon Texas-Style Chili (Single Batch)

1 lb chopped smoked Bacon
2 lbs Ground Beef (85/15 or Leaner)
1 lb Chopped Yellow Onion
1 lb Chopped White Onion
28 oz Canned Crushed Tomato
7 oz Canned, Diced, and Peeled Green Chiles (optional)
1 tobacco-style tin (or 1.6 oz/47 grams) Chuck Wagon Spice Dump
14.5 oz Beef Broth

In a 4-quart (or larger) pot, render chopped bacon over medium heat. Stir frequently to prevent the bacon from crisping. Once rendered, drain the excess grease from the bacon.

Add ground beef (you can substitute your leftover smoked brisket) and chopped onions to the pot of rendered bacon. Stir and break up the beef until it is fully cooked and consistent in texture.

Stir in crushed tomatoes, green chiles, and the Chuck Wagon Texas-Style Chili Dump (from our farm) until well combined.

Stir in beef broth and bring the mixture to a boil.

Reduce heat and simmer covered for one hour, stirring regularly and scraping the bottom of the pot to deglaze and prevent burning.
Your chili can be eaten after a short simmer (and we have seen many people do this!), but it is best after the vegetables have had an opportunity to cook down fully.

Note: You can do this in the crockpot as well but you will have to render the bacon, brown the burger and sweat the onions FIRST, then add to the crock with everything else and let it go rest of the day.

Yield
The above will yield a chili batch of approximately 2.5 quarts. Simply double, triple, or quadruple your ingredients to produce a larger batch.

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