Steak IQ: NY Strip
Also known as the strip loin or Kansas City Strip, this cut comes from the short loin, a well-exercised part of the animal with just the right amount of fat to deliver bold, beefy flavor.
Author: Prairie Foods
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Real Food Replaces Supplements
Walk down any pharmacy aisle and you’ll see what most modern diets are missing—shelves of pills for vitamin D, omega-3s, iron, calcium, collagen, and magnesium.
Steak IQ: Filet Mignon
It comes from the tenderloin, a long, narrow muscle that does very little work. That’s why filet is known for its incredible tenderness. You can slice it with a fork.
You’re Invited to the 2025 Farm & Family Homesteading Expo!
August 8–9, 2025 | Middlefield, OH. We’d love to see you there. Bring the whole family!
Health Is Natural—If the Body Is Allowed to Function Naturally
Health starts with the food we eat—and the soil it comes from. This post explores how gut health, inflammation, and chronic illness are directly linked to our modern food system. When we return to nutrient-rich, clean food grown in healthy soil, we give our bodies what they need to thrive—for generations to come.
The Prairie Foods Story (Full Version)
It started with a love for farming—but turned into a journey through debt, chronic illness, grief, and ultimately, healing. This is the story behind Prairie Foods: how a young family rebuilt their farm, their health, and their purpose by returning to the soil.
Reclaiming the Value of Food
You may not be able to change the global food industry. But you can change how you eat. And that choice is powerful.
Disrupting the Routine: How We Use Grazing to Build Soil Health
We’ve built a system on our farm that’s intentionally disruptive—designed to support long-term soil vitality. Along the way, we’ve made our fair share of mistakes, many of which we still see other graziers repeating.
The Six Soil Health Principles
You can shop as healthfully as possible, but the true nutrient density of your food depends on the farmers—and it all begins with the soil.
Why We Graze for Balance (Not Just Growth)
Spring grass is lush and green—high in protein, but often lacking energy and fiber. Think of it like running an engine with all oil, no gas, and no air. Cows grazing only early spring grass may look like they’re getting plenty, but it’s an imbalanced diet that can hurt performance and digestion.
Cooking Techniques: Moist vs Dry Heat Cooking
Broadly speaking, cooking meat comes down to two approaches: moist heat and dry heat. Whether you're a seasoned home cook or just learning your way around the kitchen, knowing how to cook meat properly can mean the difference between a tender, mouthwatering meal—or something you'd rather forget.
Hidden Liver Meatballs
Here's a go-to meatball recipe that hides liver perfectly.