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June News
Well summer is about to start and our summer cycle of cuts is starting.
We will steer away (no pun intended!) from roasts and stew meat to
all those cuts that you love to cook outside. We are stocking up on
lots of hamburger, ribs and brisket. Check out some of the new recipes
on our website for these cuts - and an old recipe for ribs that is
outstanding!
Bastrop Cattle Company would also like to share some news with you.
First, if you haven't checked out our website lately, please do! We
have a new look and we are working franticly to set up for orders
and payment on-line. It's also a great place to check out our latest
specials and local news.
Second, BCC is now offering a new cut of meat, red veal shank. Don't
let the word "veal" confuse you. BCC only sells free-range meat. Baby
veal (unless otherwise labeled) is meat from calves that have been
confined and force fed milk. Our veal is what William and Sonoma calls
red veal. It is from calves that have a combination of grass and milk
while pasturing with their mothers. It is wonderfully tender and full
of flavor.
Our shanks are two inches thick with bones full of marrow and with
lots of meat on them. They are perfect for Osso Buco, a northern Italian
braise recipe. We have posted an excellent recipe for Osso Buco on
our website. And it is truly "veal without the guilt" as our red veal
shanks are $9.25/lb. more than $5.00 less per pound than anywhere
else in Central Texas!
Finally, BCC wishes to remind you that we are still doing deliveries
on designated days. We're pretty much the only meat supplier who still
does. Deliveries are free with a minimum order and our designated
delivery area is pretty large.
I do have a little bit of bad news for which I apologize. Our processing
plant has raised our processing fees and like everyone else we are
getting hit by gas price increases. This has led us to raise our prices
- - - - but only a very little! Bastrop Cattle Company is committed
to being fair with both ends of the food chain. We won't squeeze our
ranchers and we won't squeeze our customers. We will honor our old
prices until next week - which leads me to suggest that now is a good
time to stock up! Remember properly frozen, vacuum-sealed meat stays
fresh for up to a year! Buy those roasts for next fall now and save
some money! Also, for those of you with freezer space - the best buy
is half a calf. You lock in a good price per pound and have meat enough
to feed a family of four for almost a year.
One last thing ---- thank you! Bastrop Cattle Company appreciates
your business. Let me know if you need anything, or if you have a
question or concern. I want to hear from you!
Thank you,
Pati Jacobs
Bastrop Cattle Company
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