Lau Family Farm, LLC grass-fed meats available on March 21
Lori Anne Lau
LAU FAMILY FARM, LLC
Grass-Fed and Finished * No Antibiotics * No Hormone Implants
We are planning to meet our Logan area customers at Crumb Brothers Bakery (approx 300 S and 300 W) on March 21 from 9 to 10:30 am. Our second stop will be at Old Town Pocatello’s Office at 420 N Main, Pocatello, from 1:30 to 2 pm. The final stop will be at DC Natural Foods (159 S Corner Street, Idaho Falls) from 4 to 5 pm.
Our next delivery to Logan, Pocatello and Idaho Falls will be on April 18th. We’ll be at the SLC winter market and stopping in Ogden again on April 11th.
· We’ve gotten the sad news that Crumb Brothers Bakery will be closing. I hope you’ll join us in trying to make sure they have outstanding sales this month. We’ll be looking for a place to make our delivery on April 18th-perhaps we’ll be able to use the bakery parking lot one more time if they are not selling the property.
· We have both our regular 10% fat and some extra lean ground beef at this time. Both varieties are, $6 per lb.
§ In anticipation of Easter and other spring holidays we have had a few bone-in leg of lamb roasts made. We have a small selection of whole and half bone-in leg of lamb roasts available for the March deliveries.
§ We have gift certificates available, for an amount of your choosing!
§ We have 4 beef bundles and 3 lamb bundles available currently. We keep selling out of ground beef, and in order to maintain the value of the entire animal, we need to sell more non-ground beef parts of the animal, so we’re tweaking the bundles a bit and we’ll see how they are received (see below).
§ We have several types of lamb sausages available-lamb and apple, garlic and rosemary, merguez and Italian lamb with sun dried tomato as well as lamb salami. We have uncased packages of many of the lamb sausage varieties for those who are trying to avoid pork.
§ We also have beef andouille, beef bratwurst and beef sweet Italian sausages.
§ We have quite a few lamb hearts, kidneys and livers available. We also have a good supply of beef fat at the moment.
Revised Bit of Everything bundle- Approx $180 after 10% discount
2 lbs Grilling Steaks (New York Strip, T-bone, or Rib Eye) (approx 1.75 to 2.5 lbs)
1-3 Oven Roasts (Top Sirloin, Sirloin Tip, London Broil or Tri-Tip) approx 4 to 5 lbs
1-3 Slow Cooking Roast (Chuck Roast, Eye of Round, or Brisket) approx 4 to 5 lb
3-4 lb Marinating/Moderately Tender Steaks (Petite Sirloin, Top Sirloin, Flank, Skirt, Ranch, Chuck, or Cube Steaks)
1-3 lbs Convenience Cuts or Bone-in Cuts (Stew Cubes, Kabob Cubes, Boneless Short Ribs or Steak (stir fry) Strips, Meaty Soup Bones aka sliced shanks or Ribs)
10 pkgs Ground Beef (Ten approx 1 lb packages of our standard 90% lean burger, or patties) approx 9 to 11 lbs.
Revised Slow Cooking Bundle-Approx $100 after 10% discount
1-3 Slow Cooking Roasts (Chuck Roast, Eye of Round or Brisket) approx 4 to 5 lbs
3-4 lb Marinating/Moderately Tender Steaks (Petite Sirloin, Top Sirloin, Flank, Skirt, Ranch, Chuck, or Cube Steaks)
2 pkgs Convenience Cuts or Bone-in Cuts (Stew Cubes, Kabob Cubes, Boneless Short Ribs or Steak (stir-fry) Strips, Meaty Soup Bones, Ribs) approx 1.8 to 2.2 lbs
5 pkgs Ground Beef (Five approx 1 lb packages of our standard 90% lean burger) approx 9 to 11 lbs.
Revised Grill Lovers Bundle-Approx 115 after 10% discount
2 lbs Grilling Steaks (New York Strip, T-bone, or Rib Eye) (approx 1.75 to 2.5 lbs)
1-2.5 lbs Steaks (Flank, Skirt, Hanging Tender, Flat Iron or Top Sirloin steaks)
1-3 Oven Roasts (Top Siroloin, Sirloin Tip, London Broil, or Tri-Tip) approx 4 to 5 lbs
5 pkgs Ground Beef (Five approx 1 lb packages of our standard 90% lean burger or patties) approx 9 to 11 lbs.
It is dark and dreary today, with rain expected. Just last week we were covered in a thin layer of snow, after a recent storm. The snow didn’t last long since it was nearly 60 the last couple of days. Since it has kept precipitating, in one form or another, I won’t complain too loudly but it was a bit of a shock to have to scrape the van’s windshield last week. The animals seem to be holding up to the highly variable weather and for that we are thankful. Its time to get in touch with the sheep shearers again, and the girls will not be impressed if it turns real cold and wet after they are shorn. It is hard to believe that our first calves are due in about 4 weeks and the lambs in approximately 6 weeks. We have a lot more to do before “baby time” kicks in.
The kids are doing well. Becca will be busy for a couple more weeks with basketball games in Preston on Saturday, as well as cheerleading practices and performances. I can’t wait for her pre-algebra class to move on from it’s current unit on mark-up and discounts and percents in general since I can’t seem to explain it in the way she says her teacher does and going the rounds every night is getting old. Tom is anxiously awaiting the day that he can take his driver’s license test-mid Feb. It is scary that at not yet 15.5 he’ll be allowed to drive alone during the day. He’s pretty conservative so he’ll be okay but some of his friends being on the road alone is concerning…
Becca’s basketball season is over, and cheer tryouts are this week-sure signs of the end of winter. When asked whether she was going to play softball or run track this spring, Becca answered both- so it will be another crazy season of chauffeuring and arranging rides all over SE Idaho. Tom is days away from taking his driver’s test, and he and John have nearly gotten his “ride” drivable. We have been the proud owners, and storer’s, of John’s grandfather’s last truck for many years…a 66 gmc pickup. Early on, John started to try to make it presentable but once the kids came along, and then the business, the time and money to fix up the truck evaporated. So the truck sat, and sat, and sat, till this winter when it got new just about everything mechanical-brakes, solenoid and a whole bunch of other parts I don’t remember the names of because I don’t know what they do. Tom made the mistake of mentioning that it doesn’t have a seatbelt, so that will have to be remedied before it travels very far, much to his disgust. So a seatbelt and a bumper and some new boards for the bed of the truck are in our future. John showed me that the truck bed has a square opening in it so that a belt could be used to run a PTO (power take off) driven power tool. I can’t remember what Grandpa Lau attached and ran, back in the day, but they apparently hadn’t thought too much about guards over belts and the like at that time. All in all, it’s a pretty nifty idea to use the trucks engine to power other equipment but it isn’t something Tom will need to be doing! I’m drawing the line at renewing the paint job…I figure Tom can earn the money to make the truck attractive…besides if he dents it now it won’t show! Nothing but his pride will be damaged by driving a “pinto” or tri-colored truck for the next year or two…
My dad had a tremendous health scare last month, being told he had damage to his heart and a blood clot that had a 10% chance of causing a stroke at any time. Thankfully, further analysis and testing shows that there never was a blood clot! The only good thing about it all, was that it caused all of us to slow down and remember to enjoy what time we’ve got, and each other. John’s dad seems to be fairly stable, although his dermatologist got down right mean with the liquid nitrogen last month. Poor Grant had a ton of spots that she felt needed freezing, and several more that need biopsies. From what I gathered they looked to be the disfiguring, but not spreading, kind of skin cancer and or precancer cells. The biopsies confirmed that the skin cancer are not melanoma, but they still needed removing. I’m very bad about protecting the skin on my hands, but after seeing what my father-in-law is going thru, I think I’ll try to do better!.
I’m learning to use my new 6 qt pressure cooker. I must say the family thought the petite sirloin steaks I cooked in it were awesomely tender. The pork shoulder roast I cooked next was very tender. I’m going to try a chuck roast next and see how that goes! I also watched a video that suggests thick steaks should be baked at 275 before being heavily seared...this is a method that I’m also looking forward to trying.
Thank you for your support!
Lau Family Farm, LLC
Grass Fed Beef, Lamb & Wool...A Natural Choice
PO Box 337
Soda Springs, ID 83276
208-709-4981 (cell)