Wednesday, July 7, 2010

V. Mac’s Beef Tips ----June, 2010

Did You Know? Lean Meat Loaf Can Be Mouth-Wateringly Delicious!

There is a group that meets at the Tabernacle Baptist Church in Danville, VA who calls themselves “Forever Young”------I have enjoyed their meetings that I have attended and the programs and meals have been outstanding. At the last meeting, Mrs. Eleanor Stevens served her “Forever Young Meat Loaf”. It was made with lean ground beef and it was very moist and mouth-watering delicious. Eleanor has given me permission to share her special receipt with you:

Eleanor Stevens’ ” Forever Young” Meat Loaf

2lbs. lean ground beef
1 minced onion
1 diced green pepper
1/2 cup firmly packed light brown sugar
1/2 cup crushed saltine crackers
2 large eggs, beaten
1/4 cup A-1 steak sauce
3 tabsp. ketchup
1 tsp. salt
1/2 tsp. garlic
Mix all together then place in   lightly greased 13x9" pan.
Brush top with mustard sauce:
1/2 cup packed light brown sugar
1/4 cup mustard
Mix together and brush on top of loaf
Then pour tomato sauce evenly over meat loaf:
1 cup canned crushed tomatoes
1(8oz) tomato sauce
1/4 tsp salt
1/4 tsp garlic

Bake @ 375 for 1 hr or until the center is no longer pink. Let stand for 15 minutes before serving. It should provide 8-10 servings.

V. Mac

Ps: The Scriptures teach us that the Lord has many benefits—two of which are: “ to fill our mouth with good things and renew our youth like that of the eagle” -----Psalms 103:5

Wednesday, March 10, 2010

V. Mac’s Beef Tips ---March, 2010

Did You Know?

Dry-Aging is Almost a Lost Art

Dry-aging is a practice used by old-time Butchers. The practice adds tenderness and flavor to hanging Beef Sides. The Sides are hung in a chill room, held at 34 degrees temperature, which over time allows the muscle tissues to relax, reduces the moisture content of the meat, and concentrates the flavor. This means that your Steaks and Hamburgers will not only taste better but will also be 100% safe. Bacteria can not survive the 34 degrees and lack of moisture during dry-aging. Dry-aged beef has a sweet aroma that remains with the beef when it is processed into kitchen-ready cuts.

Modern beef processing has all but made dry-aging a lost art. It takes time and refrigeration to dry-age. The beef industry has adopted a short-cut process called “wet-aging”. Essentially, the beef is not aged at the Processor. Beef is cut-out “green” (i.e., a day after the animal is harvested) and vacuum-sealed into bags. The bags are “aged” while being shipped to Retailers who continue to age until sold. Unfortunately, the moisture can not drain in the vacuum-sealed bags and when opened it sometimes has an unpleasant odor that requires washing.

Our steers are harvested in a USDA inspected plant owned by Abdul Chaudhry. The Chaudhry plant has a huge chill room that allows our Beef Sides to hang and dry-age for 21 days. I thank God for Abdul and his plant. I also thank God that he an honest Butcher and that he is my friend.

V. Mac

Ps: I believe the 26th Chapter of the book of Acts is the most profound reading in the entire Bible. I challenge you to memorize the 18th verse. It is God’s way to Heaven.

Monday, February 22, 2010

V. Mac’s Beef Tips – February

Did You Know?

An Eye of Round Roast can be A Lean Substitute for Prime Rib

An Eye of Round Roast is known to be the leanest of all beef cuts. In our case, the roasts are from naturally lean Charolais (Char-Lay) Steers which are grassfed, making our roasts extra, extra lean------- We call them “Triple Lean”. If done right, they can really be good. However, if not, they can be tough and dry.

One of our customers, Chris Herko, sent us her favorite recipe for Eye of Round Roast that was passed to her from her Mother-In-Law. We tried the recipe and it was truly a tasty, mouth-watering, eating experience. It made the low cost Eye of Round Roast ($6.00/lb) work nearly as good as a much more expensive Prime Rib Roast ($16.00/lb). Chris’s recipe is as follows:

  1. Let the Eye of Round Roast thaw and reach room temperature before starting.
  2. Place the Roast in a foil covered roasting pan with ½ inch of water in the pan.
  3. Sprinkle the Roast moderately (on all sides) with garlic salt. (You may choose to use other treatments or rubs of your choice.)
  4. Browning the Roast in a preheated 500 degree oven for 7 to 8 minutes per pound of Roast will produce a medium rare dish.
  5. At the end of the browning time, turn off the oven and leave the Roast sit for 1 hour.

Regarding the gravy, after removing the Roast from the oven, use the broth and scrapings from the roasting pan to mix for brown gravy. Place the Roast on a platter and cover with foil in a 125 degree oven until the gravy is ready to serve.

Don’t forget the horseradish!

V. Mac

Jesus said: “You shall know the truth and the truth (that you know) shall make you free.” John 8:32

Tuesday, March 31, 2009

V. Mac’s Beef Tips – March, 2009
Grassfed Filets & Chocolate Makes “Love Potion No. 9”

About the time I started kissing girls, a song came out call “Love Potion No. 9”. I had a lot of fun singing that song and ---------well you know the rest. However, we now have the real love potion that we are calling “Sweethearts 4-Ever”. It has been reported to even work better than Chocolate covered strawberries.

Our “Sweethearts 4-Ever” offering consists of two 6 oz Baldwin Charolais Grassfed Filet Mignon Steaks and a 12 oz Gourmet Chocolate Fudge Heart made by SugarRush, Mebane, NC., all for $30.00 plus S&H. We are making this a standard offering on our website (

As you may know, the Filet Mignon Steak is the highest valued cut in the entire Steer. It is known as the “Ladies Steak” because it is small and tender. The next time you enjoy a Porterhouse or T-Bone Steak, please pay attention to the big side and the little side of these steaks. When taken apart, the little side is the Filet Mignon and the big side is the NY Strip. And when you finish off a good Baldwin Filet Mignon steak dinner with a few oz’s of SugarRush Gourmet dark Chocolate Fudge and a good cup of Coffee----now you have got the REAL DEAL----Love Potion No. 9.

I have to confess that “Sweethearts 4-Ever” is not my original idea. But it is a great idea which came from Pastor Lamarr Mooneyham in a sermon series that he preached at The Tabernacle in Danville, Va.

V. Mac

Ps: The Good News Is: Jesus said “--- learn of me --and you shall find rest unto your soul.” --- St Matthew 11:29

Thursday, February 5, 2009

V. Mac’s Beef Tips – February, 2009

Did You Know?

Buy Local and Forget COOL

As CONSUMERS we must be protected by our Federal Government from doing something stupid. My mother would never buy meat from an unknown source. However, Uncle Sam is worried that I will; therefore, Congress and USDA have devised a new law known as Country Of Origin Labeling (COOL). The law went into effect on 9/30/2008.

Allen Nation, editor of the Stockman Grassland Farmer, has dug into the new law and has found some loopholes. Here are a few:

  1. The COOL law only applies to retail stores that sell BOTH meat and vegetables. Butcher shops are exempt (can you believe that!).
  2. Hamburger only requires labeling that identifies countries from which the meat might have come.
  3. All processed meats are exempt. One drop of sodium or liquid smoke and the COOL law goes out the window.
  4. All restaurant sales are exempt.

And there is more, such as grace periods during which the labeling laws will not be enforced. Allen Nation concludes that the “COOL law is a Big Joke”.

Something that is not a big joke is LOCAL. If you will shop for LOCALLY produced foods, you can forget about COOL. My favorite market for Local Foods is Whole Foods. In fact you can find our beef in seven (7) Whole Foods Markets’ in central North and South Carolina or come to our Local Farmers’ Market in Carrboro, NC. Or, better yet, just come to our Baldwin Beef Farm Outlet. It can’t get more LOCAL than that.

By the way, check our website ( for a neat Valentine Special---Two Filets and a 12 oz Chocolate Gourmet Fudge Heart from Sugar Rush in Mebane, NC.

V. Mac

The Good News is —Blessed are all those that put their trust in Him (Jesus) --- Psalm 2:12

Saturday, January 10, 2009

V. Mac's Beef Tips is now back online!

V. Mac’s Beef Tips—News Flash!

Did You Know We're Back On-Line!

Thank you for supporting our family farm and subscribing to our V. Mac’s Beef Tips. This is an email newsletter from V. Mac and Peggy Baldwin, owners of Baldwin Family Farms, and producers of Baldwin Charolais Beef, Grassfed, All-Natural and Extra Lean.

Since last year, we have been off-line due to a “Good Kinda Problem”. The growth in our subscribers had simply over-whelmed our database and our ability to manage the distribution. We have since gotten some professional help and we are now back on-line with a new automated system.

Our promise is that our Beef Tips will always follow the 3-B’s— Brief, Beefy and Beneficial. If at anytime you want to un-subscribe, just send us an email.

Remember we have Individual cuts, Beef Packages, Half sides, Whole Sides and FAMILY Home delivery plans.

JANUARY SPECIAL: A free Burger Press will be shipped with any size Family Pac ordered in January, 2009.

For more information please feel free to contact us via our web site at


V. Mac

The Good News—Whosoever shall call upon the name of the Lord (Jesus) shall be saved. ---Romans 10:13