Where's Waldo Been?

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posted on

March 29, 2025

Good morning!

Wow, I can hardly believe that it's been a month already since I sent out the last newsletter! It's high time I gave you an update on what's been going on here at the farm!

It's been quite the scurry for me lately, with attending a two-day conference or class each of the last three weeks. Learning from others in the industry is a favorite thing of mine to do, so I thought you would enjoy a quick recap of where all I've been and what I've been learning!

Week #1 Grazing Conference (Springfield IL)

The first event I attended was the IL Grazing Lands Coalition conference in Springfield IL. I was blessed to have my wife Esther come along on the first day as well as our daughter Ellen (7mo)!

The conference was great, with opportunities for networking with other local grazers, as well as learning more fascinating things about soil health and how we can drastically improve it with proper grazing!

Two of the speakers were from Understanding Ag (the organization that Gabe Brown co-founded for those of you who have watched the documentaries "Kiss The Ground" and "Common Ground").

Here are a couple of their quotes about soil health that stood out to me:

"Soil is like the gut of the environment - If you don't keep their house up, the microbiology won't live there"

"Livestock turbocharge the system!"

A slide showing how many bugs are in the rumen of a cow and how all of that biology inoculates and boosts soil health so much faster.

This only happens if the livestock are grazing on the land, rather than separating the livestock from the land with the conventional production model of row crops and feed lots!

I especially appreciate point three in this slide. As a farmer, I need to work with the amazing system that God created, and not abuse or exploit it!

This slide shares one of the reasons I love interacting with you! Having so many amazing customers that are passionate about healthy food infuses energy into me!🥰

Week #2 Marketing Workshop (Fort Wayne IN)

The next week Philip and I attended a two day marketing workshop hosted by Seven Sons Farm near Ft. Wayne Indiana.

The Hitzfields have been a inspiration to us for many years as pioneers in the farm to fork movement. They also developed the website platform we use, so needless to say we were very excited to have the opportunity to get to meet them in person and learn from their team!

It was great learning from people who have "been there and done that". Philip and I really appreciated their humility in relating to us as a much smaller business than theirs (they are around 50 times larger than us!).

It was really neat to have access to their whole team. Everybody from the marketing team, to the CFO, to the order fulfilment team, to the partner farm relations guy! A couple of the brothers' wives and kids joined us as well.

Their farm is around a half hour away from where Esther's family lives, so she and the girls came along and spent time with family while I was at class and I was able to join them for the evenings.

Chad, the email marketing guru talking about making emails easy to read.

I'd love to know how you read my emails? Are you a skimmer or do you read everything? Hit reply to let me know!🙏

They took us out to eat for supper and Blaine shared about mindset and how limiting beliefs can really hold us back. It was really neat to hear about some of their hard times and how they were able to recognize and overcome their limiting beliefs with liberating truths!

It was very powerful to think about taking ownership of my limiting beliefs!

Saying goodbye to Blaine, the CEO of Seven Sons at the end of an amazing experience!

Week #3 Stockmanship Clinic (Beardstown IL)

And finally, this past week my brothers Joshua, Timothy, Micah, and I attended a class on proper stockmanship at a fellow farmer's place down by Beardstown.

Dawn is an amazing instructor and teaches all over Canada, the U.S., and Mexico. We felt really privileged to have her here in Illinois!

Conventional methods of handling animals focus on fear, force, or coercion. I love the method that Dawn teaches of working together with your livestock and understanding their instincts to get the desired results!

Stockmanship can be defined as "the way in which we interact physically, mentally, and emotionally with our animals" It is absolutely amazing what can be accomplished when you understand the animal's needs and how to work inside that context.

We came away inspired with ideas on how to make our handling even more low stress for our animals!

Drone footage of 1200 cows being moved to a new pasture. Now that is a LOT of cows!

Joshua and I saying goodbye to Dawn. We learned a ton from her and had a great time together!

Well, that is some of what I've been up to lately. Taking time to learn from others is so important but it's definitely kept me on the run!

As always, if you have something that you think would be beneficial for us as your farmers to know about — send it over! I'd love to learn something from you as well!

On the note of sending something over, I'd love it if you replied to this email and let me know if you generally skim my emails or if you read them?

The reason I'm interested to know is because some my emails can get a bit on the long side so I'm thinking I should maybe make them more brief if most people are skimming them.😃

Thanks in advance and have a blessed weekend!

Your Farmer,
Corbin
Prairie Creek Pastures

The Ultimate Grassfed Steak Buying Guide

There’s nothing quite like a great steak cooked over a hot grill or cast-iron skillet. But with so many cuts to choose from, it can be hard to know which steak is right for your family, cooking style, or budget. Here at Prairie Creek Pastures, our cattle are 100% grass-fed and grass-finished and raised on regenerative pastures without hormones, antibiotics, or vaccines. That means every cut delivers clean flavor, nutrient-dense nutrition, and the kind of quality you can feel good about feeding your family. This guide walks through the steaks we offer and helps you understand what makes each one unique — from rich, buttery ribeyes to lean and flavorful sirloins. Quick Tip: Grassfed beef cooks faster than conventional beef. For the best results, cook most steaks to medium-rare or medium (internal temp 130-135°) and allow to rest at least 5 minutes before slicing. (see notes at bottom) Choosing the Right Steak When picking a steak, most people care about four things: Flavor Tenderness Marbling Value Some cuts excel in one area, while others strike a balance across all four. Filet Mignon The Most Tender Cut Filet mignon is known for one thing above all else: tenderness. Cut from the tenderloin, this steak has very little connective tissue, giving it an exceptionally soft texture. What to Expect Extremely tender Lean and delicate Mild beef flavor Smaller portion size Best Cooking Method Cook carefully over high heat and avoid overcooking. Because filet is lean, medium-rare is ideal. Cost: $$$ Great For Date nights Elegant dinners Anyone prioritizing tenderness Ribeye Steak The Classic Steakhouse Favorite The ribeye is prized for its rich marbling and bold flavor. Cut from the rib section, this steak delivers the most traditional steakhouse experience and is often the first choice for serious steak lovers. What to Expect Rich, juicy flavor Excellent marbling Tender texture Best for grilling or cast iron searing Best Cooking Method Sear over high heat and finish at a more moderate temp. A simple seasoning of salt and pepper is often all you need. Cost: $$ Great For Special occasions Reverse searing Grill enthusiasts NY Strip Steak Best All-Around Steak The New York Strip is a favorite for people who want a steak that balances tenderness with a firmer, beefier bite. It is a dependable steak that is easy to cook and hard to mess up. Compared to a ribeye, the strip steak is slightly leaner but still offers excellent flavor and a satisfying texture. What to Expect Bold beef flavor Moderate marbling Tender with a slight chew Consistent cooking results Best Cooking Method Excellent on the grill or pan-seared with butter and herbs. Cost: $$ Great For Weeknight steaks Steak sandwiches First-time grass-fed buyers Top Sirloin Steak Lean, Affordable, and Versatile Top sirloin is one of the best everyday steaks because it delivers great flavor at a more affordable price point. It’s leaner than ribeye or ny strip steak but still tender when cooked correctly. What to Expect Lean and hearty Great beef flavor Excellent value Easy to cook Best Cooking Method Grill or pan-sear to medium-rare and slice against the grain. Cost: $ Great For Family dinners Meal prep Steak salads and bowls Flat Iron Steak One of the Best Values in Beef Flat iron steak combines tenderness, marbling, and affordability in one underrated cut. It’s cut from the shoulder and offers excellent flavor without the premium price tag of ribeye or filet. What to Expect Tender textureGreat marblingRich flavorExcellent value Best Cooking Method Perfect for cast iron or grilling. Cost: $ Great For Budget-friendly steak nightsSandwichesSlicing over salads Hanger Steak The Butcher’s Favorite Hanger steak is one of the most flavorful cuts on the animal and remains a hidden gem for many home cooks. It has deep beef flavor and a loose grain that absorbs marinades beautifully. What to Expect Intense beef flavor Tender when sliced correctly Loose texture Excellent for marinades Best Cooking Method Cook quickly over high heat and always slice against the grain. These can be difficult to cook evenly because it tapers from thick to thin, but utilizing cool/hot parts of the grill can solve that. Cost: $ Great For Steak tacos Fajitas Chimichurri-style preparations Flank Steak Lean and Full of Flavor Flank steak is a long, lean cut with incredible flavor. While it’s not as naturally tender as ribeye or filet, proper slicing makes all the difference. What to Expect Lean texture Strong beef flavor Best when marinated Great for slicing thin Best Cooking Method Marinate first, grill hot and fast, then slice thinly against the grain. Cost: $ Great For Fajitas Stir fry Steak salads Skirt Steak Big Flavor for High-Heat Cooking Skirt steak is famous for its rich flavor and fast cooking time. It’s thin, intensely beefy, and one of the best cuts for quick meals. What to Expect Deep beef flavor Thin texture Quick cooking Excellent marinade absorption Best Cooking Method Cook hot and very fast. Watch these carefully as skirts are thin and can overcook quickly. Cost: $ Great For Tacos Fajitas Quick grilling Final Thoughts The “best” steak ultimately depends on what you enjoy most. Love rich marbling? Go with the ribeye.Dependable all-around steak? New york strip. Want the most tender experience? Choose filet mignon. Looking for everyday value? Top sirloin and flat iron are hard to beat. Prefer bold beef flavor? Try hanger, flank, or skirt steak. No matter which cut you choose, you can trust that every steak from Prairie Creek Pastures comes from cattle raised the way nature intended — on pasture, with clean nutrition and careful stewardship from start to finish. Simple Steps for Grilling Amazing Grassfed Steak 1.Salt & Pepper 1hr Before Rub a generous amount of salt and pepper on all sides of the previously thawed steak and let set for around a hour. (you can still get pretty good results if you don't have time to let it set) 2. Use High Heat - Don’t Overcook It! Most steaks benefit from a hot grill or cast-iron skillet to create a quick sear and then move to a slightly cooler spot on the grill to finish. Use a meat thermometer to gauge exactly when it's done. Rare 120°| medium 135°| medium-well 145°. Don't "ruin" your steaks by overcooking! Well-done tends to give you a dry texture and reduce the flavor. 3. Let It Rest Lightly cover and rest steaks for 5–10 minutes before slicing to give the fibers time to cool slightly and reabsorb the juices. 4. Slice Against the Grain Especially important for flank, skirt, and hanger steaks. It's really pretty simple and gives good results every time! For a more detailed explanation of these steps check out more info from our farmer friends, the Shanks. h1 { font-size: 2.8rem; margin-bottom: 15px; text-align: center; } h2 { margin-top: 60px; font-size: 2rem; } h3 { margin-top: 30px; font-size: 1.75rem; } h4 { margin-top: 30px; font-size: 1.1rem; font-weight: bold; } p { margin-bottom: 20px; font-size: 1.05rem; } ul { margin-bottom: 25px; padding-left: 25px; } li { margin-bottom: 8px; } img { width: 70%; border-radius: 8px; }

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