Recent Posts
- July, 2026
Homemade Teriyaki Sauce
- May, 2026
Farmers Quiche from Bearded Butchers
- April, 2026
Nettle Pesto
- March, 2026
Steakhouse Series – Picanha
Steakhouse Series – Bavette
How to Dry Age Beef at Home
The Farm
Beef
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Podcast Episode #20: Darron Marzolf, Butcher
Today I am excited to have Darron Marzolf of Falling River Meats, a 4th generation butcher from the Puget Sound. We discuss the history of the butcher business in his...Read More
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Podcast Episode #19: Brad Murphy of The Red Bridge Farm
SHOW NOTES Today I am excited to have our feed supplier, Brad Murphy and The Red Bridge Farm. We use their feed for our cattle, pigs and birds. We have...Read More
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Farm Life, LJF Livestock Program
At Lake Joy Farmstead we take great care of our cows. Our cows are 100% grass-fed and grass finished and have access to pasture their entire life. We use the...Read More
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I may be wrong but I don't think people buy chuck roasts as much as the old days. Maybe they do but I do know this, when you buy a...Read More
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LJF Livestock Program – An Overview
At Lake Joy Farmstead we take great pride in how we raise our animals. We believe in a holistic approach that is beneficial to the earth, the animal and of...Read More
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Angus beef can trace their lineage to the mid 1800s from a Scottish breed of cattle, called the Aberdeen Angus. Angus were bred to be robust and sturdy so they could...Read More
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Steakhouse Series – Classic Steak Cuts
Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone? Let's take a minute to break it down for ya. This post will feature classic...Read More
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As you probably know by now, we own a farm. Not a big one with fields of wheat and barley but a smallish farm where we have a BIG garden...Read More
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If you aren't making beef and chicken stock yourself, you honestly should be. You also may have received a bunch of bones from the beef you committed to this year...Read More
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One of our favorite "Midwest" pasta dishes is this super simple macaroni and beef recipe. I suppose sometime I will write up something fun about casseroles, bakes, and other pot...Read More
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Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks! For all - 2 lbs skirt,...Read More
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We do tacos a lot. Almost once a week we have some sort of taco on the menu. Fish, "Korean," chicken salsa, and of course Tex-mex or whatever the typical...Read More