A Meal Fit for a Queen...

I recently celebrated my final trip around the sun before entering my 40s.

With four kids and a farm, birthday celebrations have transitioned from big parties to informal dinners at home. They're easier to fit into the busy schedule of life, and honestly, they've become one of my favorite traditions.

The person celebrating gets full control of the menu and can request whatever their heart desires for dinner and dessert. The spreads are always different, and it's become a special meal we all look forward to when someone's birthday is near.

My request this year started with the star of the plate: a grass-fed steak.

Ironically, our grass-fed beef is so limited that I rarely get the chance to enjoy one. Most of the beef we keep for our own freezer comes from the Holstein steers our kids raise for fair projects. Those animals are grain-fed and cared for close to home so the kids can manage them themselves.

So a grass-fed steak feels like a treasure.

I've always preferred the flavor and overall experience of grass-fed beef. My husband Nick prefers grain-fed. What makes the difference for us? I'm not entirely sure, but I think our bodies have something to do with it.

I've battled anemia since my first pregnancy thirteen years ago. It wasn't something I fully addressed until years later, but once I improved my iron levels, I realized how much better I could feel.

Looking back, one of my strongest pregnancy cravings was steak. During farmers market season, I'd eat one almost every week without really understanding why.

Today, I pay a little more attention to those instincts.

I've learned that my body feels its best when quality beef is a regular part of my diet. Grass-fed beef has become my personal favorite. Whether it's the flavor, the nutrient profile, or simply listening to what my body seems to crave, it's the type of beef I find myself reaching for again and again.

This isn't medical advice, just my own experience. I've learned to pay attention when my body seems to be asking for something. Maybe that's why grass-fed beef tastes so good to me.

The best way I can describe it is that it tastes more like what beef is supposed to taste like. Richer. Deeper. More connected to the land.

Not all grass-fed beef is created equally, either. But, when raised well and cooked properly, the flavor is hard to beat. Grass-fed beef is also easy to overcook. We find it's best served rare to medium-rare to maintain its tenderness.

Thankfully, Nick knew exactly what he was doing.

He snagged the very last cowboy-cut ribeye we had in stock that day and pulled it from the grill exactly at 130 degrees. It was the best grass-fed steak I've ever eaten.

Tender.

Juicy.

Full of flavor.

I immediately wanted to call my brother.

He's the one putting in the time and investment to build our grass-fed beef program. He's worked to improve genetics, grazing, and finishing practices to produce cattle that grow well and marble beautifully on grass alone.

As I sat there enjoying that steak, I realized all his hard work is working. And that was a birthday gift in itself.

To round out my feast, we added a chopped Caesar salad, fresh local asparagus and strawberries from Rajzer Farms, and a classic baked potato.

I took my time enjoying every bite while sitting on the patio overlooking the farm. The kids ran around the yard and finished their meals miles ahead of me, as usual. I was in heaven. Good food. Good company. A beautiful view. And a reminder of why we work so hard to raise food the way we do.

I couldn't imagine a better way to start this next year.