All posts tagged Creswick Farms

Creswick Farms: Purveyors of Many Fine Foods (plus bacon)

By JR | August 24, 2010 | certified grilladelic, profile series | 2 Comments

My kingdom for a slab of bacon! (An ancient Grilladelic saying)

Here is a profile of Creswick Farms owners, operators, chief farmhands, and the geniuses behind some tasty, tasty, bacony-goodness, bacon.

Tell everyone a little about yourself and/or your business?

Andrea & Nathan Creswick owners of Creswick Farms

Our slogan is: From Greener Pastures Comes Better Food.

We produce Grassfed Beef & Lamb, Pork, Poultry, Fresh Squeezed Brown Eggs, Sausages and Smoked Foods (Including Nitrite Free Bacon) Our products are chemical free – Our animals thrive without antibiotics, hormones, and systemic biocides. You can visit our website for more information about our philosophy and products.

What’s in your grilling or tailgating arsenal: Are you a charcoal or gas person?

Weber charcoals (18, 22 & Ranch Kettle), and still using Phoenix gas grill. Rotisserie over charcoal is ideal. Prefer charcoal (lump) but run gas when necessary.

What is your “go-to” recipe for grilling or barbecue?

Basic Memphis style rub (Salt, Pepper, Paprika, Brown Sugar, etc) over mustard coated pork loin, wrapped in bacon.

Describe a perfect party: beginning with the music and ending with dessert.

Still working on the perfect party – will let you know when I’ve found it!

What are some of your favorite, specialty products from near where you live or work?

Being in the meat business, all of our own products of course!!

What has been your most memorable experience, ever, that involves a grill?

Doing a Texas style beef shoulder on the grill.

Join the Creswick Farm page on Facebook too!

Certified Grilladelic

A Grilladelic Opinion- Grass Fed Livestock

By JR | August 9, 2009 | education, stories, tips | 2 Comments

I am very happy with the two butchers I get the majority of my meat from; Kingmas and Van Balls, so I haven’t really explored the world of grass-fed livestock, but it is of a topic that I find very interesting. Here’s a note I received from a friend and his experience with grass-fed livestock. Aaron is both certified as grilladelic and an egg-head.

Recently, my wife and I jumped on the local/organic bandwagon. On a whim, Angie found a local farm that specializes in naturally raised grass fed livestock. Creswick Farms is in a remote part of Ravenna Michigan. They have a wide range of beef, lamb, eggs, poultry, and specialty meats. Most of their meat is frozen, which I typically shyaway from. However, they suggested that you could make arrangements to pick up items while they are butchering so that you can get fresh items.

We picked up several items including brisket, new york strips, and porterhouse. The cuts were pretty lean comparatively speaking to the grain feed varieties. We were warned that grass feed beef needed to be handled differently than grain fed. Apparently, you should not cook them at as high of temperatures than their grain fed counter parts. It was fortunate that we were warned….when I fired up the Egg, I dialed the heat back a bit, choosing to cook the strip and the porterhouse at 500 deg instead of the usual 700 deg. I noticed that the beef took on a slightly “rough” appearance. if you cook grain fed beef at too high of temp it can roach the steaks…and I could see that. Fortunately, I was warned. Their porterhouse and rib steaks are dry aged before being frozen. The rib side of the porterhouse was extremely tender. It was a bit of surprise, since it was vacuumed packed and frozen. I think that the dry aged really is a smart move for grass fed. Grass feed beef does have a different taste/texture than grain fed. I had both the strip and the porterhouse side by side. Both were very
good. If I were to do it all over again..I thought the strip actually was the smart choice when having grain feed beef. It doesn’t have the same tenderness as the rib side of the porterhouse..but it seemed to have the flavor characteristics that complimented grass feed beef the most. The brisket was leaner than a typical grain fed briskets. However,
being slow cooked, smoked, and spiced…the end product was pretty much the same as a grain fed brisket.

Overall, I was happy with Creswick farms products. I think that the logistics of obtaining their beef might be a bit tricker than going to Meijer’s. However, grass fed beef is a nice change of pace. If you’ve never experienced grass fed, dry aged beef before, I recommend giving it a try.

6500 Rollenhagen Rd Ravenna, MI 49451
616 – 837 – 9226
http://www.creswickfarms.com/
http://www.creswickfarms.com/pdfs/OrderForm.pdf

They do participate in several food co-ops in the Michigan area.

West Michigan Turkey

By JR | November 3, 2008 | product, reviews, tips | No comments

With Thanksgiving rapidly approaching, I know many folks who are certifiably grilladelic, and very picky about their turkeys. I have bought several fresh turkeys, through Heffron Farms, that come from Otto’s Turkey Farm in Middleville, MI. These birds are not injected full of saline and other stuff you find in the basic frozen Butterball. I have had great results with these birds. (to save a little money, I ask for “seconds” which are typically birds that might be missing a wing or have damaged leg. Tastes great, less expensive)

Another place to consider would be Creswick Farms. Nick and his wife were customers of The Outdoor Cook several years ago, when they were getting their farm off the ground. Check out their website. They are located in Ravenna, MI and are very active with local first and “farms without harm”.

I will post some turkey recipes in the upcoming weeks.