About Tamara Murphy from Terra Plata

often referred to as the "pig lady" Focus on local product and farmers

Recent posts

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  Is the cut of sirloin better off the cap then not

  1 0 If you bought the whole sirloin then it is called the "sirloin butt" The sirloin butt is comprised of three cuts. The Cap , Top Sirloin (center) and the Mouse muscle (that gets cut away from the top sirloin) The mouse is typically used for ground meat or stews. The cap can be used for steaks and roasts, and the sirloin center is a very lean cut as well that can be cut into steaks. To remove or not remove is up to you..what are you looking for and how picky are you about fat and sinew? The reason to remove it and cook these pieces separately gives you the opportunity to cut away the connective tissues, because they do not break down very much in the cooking process. Either way I would separate the three components and make them as connective tissue free as possible, then grind, grill ,stew or stir fry away. if I was making a roast, I may just tie it and deal with it. Its ALL good. Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 2 more answers »

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  0 0 What a beautiful farm!!!! Heck if I were an animal I would want to live there...I want to live there ;-) I bet you sell to a lot of chef's just like me. Thank you for your hard work and commitment to healthy farming. (also thanks for the ride and the education.) Tamara Murphy from Terra Plata commented 9 months ago

• Comment on Tamara Murphy from Terra Plata's answer…

  0 0 Not meaning at all to discount or discredit what you do, at all. It is obvious you and your family are awesome, caring ranchers. Bad grass was meant to be in part a joke, but I can see why it is not. You have the hands on experience that I do not. I have however seen a cow with Tetany, and that is not pretty. My learning has come from in part (and I am still learning and claim to be no expert in grass diseases or farming) from the grass farmers that I know personally. Scott Meyer of Sweet Grass Farm on Lopez has told me, those that understand the stages of the grass can avoid these deadly illnesses that are caused by grass. http://www.sgfbeef.com/about.htm. In regards to most calves raised in picturesque settings…I have been to farms, throughout the country, (I agree that Washington is beautiful and picturesque) way back off the road and it was far from picturesque. You clearly care and are good at what you do and my preference and support of local farms that birth, raise and process their animals right on the farm, doesn’t take away from that. Thanks for sharing your knowledge. http://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html Tamara Murphy from Terra Plata commented 9 months ago

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  0 0 oh....its a technique I offered in another question. Use grapevines, chips, herbs, fruit skins, etc... soak them in wine or water in your fridge. When you grill... wrap the goodies in a foil cigar packet poked with holes and lay 2-3 of the cigar packets on the grates right above your fire and smoke away. Its not intense..just flavor. Tamara Murphy from Terra Plata commented 9 months ago

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  Is steak still considered a rare treat to suppliment your diet?

  2 2 It has been proven that the char on overly charred anything is not good for us. It has been proven that a lot of protein from animals is not good for us. Do I think steak is necessary to supplement your diet..my opinion is no. Is it a treat? Only if you think so, because of health or economic reasons. I am not a vegetarian, but I monitor my meat consumption and I keep in mind that an elephant lives on a plant diet. It's a personal choice and personal decision. Moderation and personal exploration is always good and healthy...ier Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 4 more answers »

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  Smoking a brisket?

  0 0 I am not a fan of super smoked meats. When I buy a brisket I look for alot of fat and leave it there. I add onions, garlic, carrots herbs to a roasting pan. I put the fat side down on the veggies. Cover the brisket with liquid, and slow cook it about 4 hrs in a slow 275 degree oven for about 4-5 hrs, until for tender. I take the whole pan and put it in the fridge. The next day all the fat has congeled and i easily remove it. Then I take the juice and reduce it on the stove skimming the extra fat. I add my little cigar packet of soaked chips, vines tec to my bbq and when everything is going... lay the brisket on the grill. Bring it to temp turn the grill off and let it smoke until everything dies down. Slice it thin and pour on the sauce. Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 4 more answers »

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  What's your favorite recipe for Andouille sausage?

  1 0 I like to grill andouille add it to clams and mussels. Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 3 more answers »

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  1 0 It was a simplistic answer, on my part, and yes you are correct. Cattle raised commercially are subject to all the illnesses that you speak of. The commercial environment in which they "graze" (before heading to the feedlot) pollutes the land and the air, destroys the pastures and leaves no nutrients behind, because there is no management of the grass or the pastures. The grass illness are from over grazing on bad grass. The principals of Management Intensive Grazing (MIG, also called rotational grazing) create healthy herbivores. These animals can be used to manage grazing land. The cattle harvest the crop, increase the fertility of the land, improve the variety and quality of the grass community and are the economic engine that makes it possible. This management systems enable the grass farmer to rotate the cattle to a new pasture every couple days. Using cattle in a MIG system is the most efficient way to improve land while using the least fuel and machinery. A healthy MIG pasture actually cleans the air by pulling carbon out of the atmosphere and utilizing it in the soil. The cattle put the fertilizer in the pasture where it is needed and use no additional fertilizer or herbicides. Tamara Murphy from Terra Plata commented 9 months ago

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  Buying a half cow or pig that's been butchered into cuts

  5 0 Thanks for the question. I have suggested to many families about this. Excellent decision. I do this with my own neighbors. We have a chest freezer that has grown to four through out the neighborhood. We currently buy collectively whole pigs, whole cows, turkeys, chickens . There will be bit of labeling, figuring out who gets what etc.... on your part, but people who are into this are into this and all can be worked out. Besides its exciting and fun!!! Brings you and your neighbors together like nothing else. The farmers can have their animals processed, wrapped and cut to your own specifications. I can help/advise you if you would like. Anything for our farmers!! You can find these farmers below on the web, start the conversation/ visit them at the markets and get your meat. Its easy, you just need to be intentional and plan. Good for you! I have many more contacts if you need them. Ninety Farms/Beef/lamb Skagit River Ranch/ Beef/Pig/Ducks Olsen Farms Beef/Pig Toboten Creek/ goat/ Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 3 more answers »

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  Smokin' your own meat

  1 0 I am not a big fan of overly smoked anything. Just me. I have grape vines in my back yard and when I trim them I cut them up in 4 inch long pieces and put them under the porch in a basket and just let them sit there for a year. I use them after they dry out... like the following year. I have ALOT if you want them ;-) When I cook most anything on the grill I use them. I will soak the sticks in a seasoned liquid at least overnight and come sumer time I just keep a big pan of it all in the frig. Rosemary branches, chili stems, garlic, thyme..even apricots!!! I soak it all. I wrap up my smoking goodies loosely in foil in a cigar shape. Then I stab little holes in the foil cigars and lay them directly over the the metal rack that sits above the flames of my GAS grill ;-( Usually at least three cigar foils. Whether I am cooking veg, fish or meat it gives the food a wood fired taste, that I like and miss, form my Brasa days. Light, delicious and no so much "smoked" but earthy and deep. Its a good technique and I hope that you will use and its fun to share. Tamara Murphy from Terra Plata answered in Meat 9 months ago Answer, comment & read 6 more answers »

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