The Boeckmann Family Farm is a family of six from Loose Creek, Missouri. They raise poultry, South Poll cattle and Mangalista pork. Their cattle are 100% grass-fed and their pork and poultry are pasture-raised. Their animals do not receive antibiotics, hormones, or steroids, and live a stress-free life roaming around, foraging, and eating their natural diet. This produces quality, clean meat that is healthier for us and healthier for the environment!
The Boeckmann family started raising grass-fed beef 10 years ago. They raise South Poll cattle which are breed for their heat tolerance, gentle disposition, ability to perform efficiently on forages and produces a tender, well-marbled meat.
One hundred percent grass-fed beef is one of the most nutrient-dense proteins you can buy! In comparison to its conventional counterpart, it is lower in total calories, it provides up to six times more of the healthy omega-3 fatty acids, and it contains three to five times more conjugated linoleic acid (CLA) which helps decrease our risk for heart disease and defends against cancer.
We have been selling their ground beef, sirloin steaks, and beef stew meat, but we just brought on their whole beef tenderloin and primal ribeye loin. These are two large cuts of meat that work great for your next party! The whole beef tenderloin comes from below the backbone and can be prepared whole or cut into individual steaks (filet mignon). They are around 5 pounds each and will serve approximately 10 people. The primal ribeye loin comes from the rib section of the cow and it can be prepared whole as a prime rib roast or cut into individual ribeye steaks. They are on average 10 pounds and will serve approximately 20 people.
Prime Rib Roast
This method of roasting a prime rib is very traditional preparation that starts at a high heat for a few minutes then reduces to a low heat to finish cooking. It creates a gorgeous brown crust on the outside and perfectly cooked medium-rare prime rib on the inside. You can use bone-in or boneless with this technique and works for prime ribs weighing between 4 and 18 pounds.
• 1 boneless primal ribeye loin (10 pounds)
• Salt and pepper
• 1 bottle of dry red wine
• 6 cloves of garlic peeled and mashed with the side of a chef’s knife
• Handful of fresh herbs like thyme and rosemary
The night before you are going to cook the prime rib, unwrap the thawed roast (it may take several days to thaw a large piece of meat in the refrigerator so give yourself enough time) and let it sit uncovered in the refrigerator on a baking sheet. This will dry out the surface which helps to create the brown colored crust.
Three hours before you want to cook, take the roast out of the refrigerator and allow it to come to room temperature. I like to salt and pepper all side of the roast at this point, but you can season it anytime between one day prior to 30 minutes before cooking. Make sure you generously salt the meat.
Preheat oven to 500°F.
Set the prime rib, fat cap up, on a v-rack set in a large roasting pan (or on a wire rack set in a rimmed baking sheet). Pour the wine in the bottom of the pan and add the garlic and herbs.
Insert a meat thermometer into the deepest part of the meat. Roast for 20 minutes then lower the heat to 325°F. Roast until the meat’s internal temperature is 120°F, depending on the size of the roast it can take another hour to 3 ½ hours.
Remove roast once it reaches 120°F. Transfer the meat to a cutting board and cover it with foil. Allow it to rest for 30 minutes. The temperature of the meat should rise to 130°F then drop back down to 120°F. Once it does this, your roast is ready to slice and serve.
Slice and serve with a side of au jus from the bottom of the roasting pan.
Serves: 2 servings per pound of meat
COMING SOON!!!! The Boeckmann’s not only raise grass-fed beef, but they also raise pasture-raised pork. And, this isn’t just any type of pig. They raise Mangalitsa pigs which is an old-world breed of pig that is indigenous to Hungary. Its name means “hog with a lot of lard”, and that it is! It is called the Kobe beef of pork because of the fat and marbling this breed offers.
The Mangalitsa pigs are some of the fattiest pigs in the world which is why they are also considered among the tastiest pork in the world. No need to fear the fat! Because these pigs are active out on pasture, foraging, and eating their natural diet, they produce a creamy white fat that is high in omega-3’s and natural antioxidants.
Mangalista pork is red in color and well marbled. It has a robust, rich and buttery flavor. It is unique and of high quality! A breed that was one of the most popular in the mid-1800’s and near extinction in the 1990’s, but is making a comeback because of foodies, chefs, and farmers that are dedicated to the slow food movement and its mission of preserving traditional foods, endangered animal breeds, and standing against industrialized food.
I can’t wait for you to try it! We will be offering their pork loin roast which comes from the area of the pig between the shoulder and the beginning of the leg. It can be prepared whole or cut into pork loin chops. We will also have their pork tenderloin which comes from below the backbone. It is often prepared whole then sliced into medallions for serving. And, we will have their chipotle brats which have a kick of spice and great flavor. Of course, no nitrates/nitrites, fillers, or preservatives!
Pork Loin Roast
One of my favorite cuts of meat to prepare for my family is pork loin roast. These roasts are usually between two and four pounds and are incredibly easy to cook. The Mangalitsa pork loin has a beautiful and thick fat cap which helps to create a juicy and flavorful roast.
I like to salt my meat at least 30 minutes prior to cooking (sometimes even up to a day). Then I sear the meat in a large cast iron skillet, scatter some root veggies and herbs around the seared meat, and roast in the oven for a one skillet meal that is sure to please!
• 1 (3-4 pound) boneless pork loin roast
• 1 teaspoon salt
• ¼ teaspoon fresh pepper
• ½ teaspoon garlic powder
• 4 cloves of garlic
• 1 medium onion, cut into eighths
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 large red or yellow potatoes, cut into 2-inch chunks
• 1 large purple top turnip (optional), peeled and cut into 2-inch chunks
• 4 or 5 springs of thyme and/or rosemary
Preheat oven to 400°F. Make sure your rack is in the middle of the oven.
In a small bowl, mix together the salt, pepper and garlic powder. Season all sides of the pork with the salt mix. Set aside at room temperature for at least 30 minutes.
Heat a large cast iron skillet over medium-high heat. Add the pork and sear on all sides until it is a deep golden-brown, 4-6 minutes per side.
Toss in the garlic, onions, carrots, potatoes, turnips and tuck in the herbs. Season the veggies with a pinch of salt. Turn off the heat and transfer to the oven. Make sure fat cap side is facing up.
Roast the pork for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the pork reads 145°F. About halfway through cooking, stir the veggies.
Remove cast iron skillet from oven and transfer the pork to a clean cutting board, tent it with a piece of aluminum foil, and allow to rest for 10 minutes.
Slice and serve with roasted veggies.
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth