Lonely Lane Farms 9–Pound Dinner Pack Includes:
2 New York Strip Steaks (1 package / approx. 1 lb.)
4 Bone-In Pork Chops (2 packages / approx. 2 lbs.)
2 Packages Smoked Sausage (Uncured Bratwurst or Uncured Oktoberfest) (2 packages / approx. 2 lbs.)
Beef cut for Kabobs (2 packages / approx. 2 lbs.)
Extra Lean Ground Beef (2 packages / approx. 2 lbs.)
You can’t talk about meat without at some point salivating over an Argentinian asado, the grilled meat feast.
Maru is Argentinian, but she grew up in Mexico and moved to Los Angeles when she was 19. She speaks English with a sultry accent, and she knows the asado: “The key is the good meat and the good knife.”
The Beef & Pork Grilling Pack provides you with all the grass-fed, grass-finished beef and heritage pork you’ll need for an amazing American-style asado of your own… so sharpen your knife.
Maru walks us through the asado: “The steak has to be so incredibly amazing that all you put is just salt. It’s just so juicy,” she says. You’ve got that with two beautiful New York strip steaks. And your bone-in pork chops just need a little salt. Maybe some pepper. A traditional Argentinian asado involves the choripan sausage; for yours, we give you our special recipe Oktoberfest or Bratwurst to feast on with juices dripping. For the beef kabobs, skewer them, give them a char on the outside, but keep the inside tender and juicy. Make the ground beef into burger patties with a little bit of salt, pepper, and mesquite seasoning.
“Every asado I’ve been to has so much meat that you are confused as to how the few people there will consume it all,” Maru says.
She tells us the asador makes sure the meat is perfectly cooked. “When he’s about to decide if it’s cooked, he brings around a little forkful of the meat to try, and it just melts in your mouth. Before you start eating, everyone claps for the asador. We still do that every Sunday at my house: ¡Aplauso para el asador!” With Lonely Lane’s Beef & Pork Grilling pack, your asado will definitely garner applause.
“If I had to choose the meal I would eat every day for the rest of my life, it would be meat grilled by my father,” says Maru. “What I love about my dad making asados is that he’s so meticulous and proud. He treats the meat like it’s his baby.”
Now it’s your turn to do the same.
About our beef: Our grass-fed, grass-finished beef is raised on our farm in Oregon’s lush Willamette River Valley. We grow all the feed for our cows, and we never use hormones or antibiotics. Why do we say “grass-finished”? Labeling laws changed making it allowable for cows fattened on grain lots to be labeled as grass-fed. At Lonely Lane, our cows are never fattened on hard grains. Throughout their lives they eat forage (whole, green plants). That’s why our beef tastes so good, and why we make sure to let you know it’s both grass-fed and grass-finished.
About our pork: Our heritage pork is raised on the Boschler family farm. The Boschlers have been raising pigs since Joseph and Maria Boschler bought the farm in the 1890s. The pigs are pastured and eat a variety of plants in addition to a grain ration that includes wheat, barley, and rice. Unlike cows and sheep, pigs are omnivores so they need a good source of protein in addition to whole-plant forage.
In addition, all our meat is processed on-site at our USDA-inspected processing facility. It’s rare for a family farm to have the ability to process on site, and it’s something that we’ve worked hard for, ensures the highest quality of our cuts, and allows us to support other small Oregon farmers.