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GrassRoots Meats Newsletter March 2010
In this issue...
-- Website Changes
-- Go Green - Recycle Box Liners
-- Best Ground Beef Recipe Contest
-- Are You Green With Envy?
-- St. Patty's Day Special
-- Corned Beef Recipe
-- In Closing ...

Website Changes
We are moving into the 21st century with a makeover of our website! You might call it a blogsite, as it will be interactive, unlike the old one, and yet still contain all the basic information from the old website. Each month you will be able to read the newsletter right on the website. You will also have the opportunity to post comments, recipes, and share ideas. And our specials can be viewed from the website as well.

We are so excited. If you have the time and would like to take a look at it while it is still under construction, click on the link below. We would love to have your suggestions and feedback, please. Sometimes we fail to see the obvious because we are too close to it. And if you have any ideas as to how we might improve this new website we are very open.

New GrassRoots Website

Go Green - Recycle Box Liners
4 leaf clover Happy St. Patrick's Day, and the luck of the Irish be with you! This month we are going green every way we can.

I don't know what you do with the liners for the boxes your meat is sent in, but if you would help us recycle them we would greatly appreciate it. We do not want the boxes back, only the liners. If you will pack them in your largest box and let us know when you have it full, we will send you a UPS label to attach. Place it on the box and drop it off at your nearest UPS center or drop off point.

Best Ground Beef Recipe Contest
Thanks to all of you who have submitted your recipes already. It is not too late to enter our contest. Do you have a great ground beef recipe? Then submit it for our "Best Ground Beef Recipe Contest." You need to email your recipe to us by March 15th, and the winner will be announced in April. First place winner will receive 10 free pounds of ground beef with their next order, and runner up will receive 5 free pounds. If you think you have a good recipe, please send it to us. We will publish the best of the recipes in our newsletter and on our website for all to enjoy.

Judging will be done by a completely impartial group of judges - Allan, Lisa and me! Our decision is final even if it makes no sense whatsoever. We are really looking forward to this contest and hope you will participate. If it goes well we hope to do more recipe contests in the future. And with our new website you will more easily be able to share your recipes with others.

Are You Green With Envy?
Beach Allan and I left on the 23rd of February for the Grand Mayan Riviera Maya in Playa del Carmen, Mexico, and will be returning on March 6th. Our daughter, Lisa, is taking care of everything while we are gone. Our niece got married on the 27th on the island of Isle Mujeres, which is the excuse we are using to spend nearly two weeks on the sandy beaches of Mexico. This is our first trip together to a Mexican resort and we are so ready for the sun and fun it offers. Wish I could say that we will be thinking about all of you while we are there, but that is just not true. The real truth is we are looking forward to having no agenda whatsoever. Returning to all of the snow in Pagosa Springs is going to be the hardest part of the trip.

St. Patty's Day Special
This month we are offering our Top Round Roasts at $5.49 per pound, a savings of $1.50 per pound off the regular price of $6.99 per pound, and our Sirloin Tip Roasts at $5.99 per pound, a savings of $2.00 per pound off the regular price of $7.99 per pound. These roasts are perfect for making a lean Corned Beef, the perfect meal for St. Patty's Day.

Just ask for the St. Patty's Day Special!

Corned Beef Recipe
A few months ago I shared a Corned Beef recipe with you. Mine came out great, but I am going to suggest you add a bit more pickling spice than I first used. I like this recipe and it is so easy. The grandkids loved it. Made wonderful sandwiches. Give it a try.

Prepare roast by cutting into slabs 2 to 3 inches thick. To 4 quarts of boiling water add 1 cup of pickling or kosher salt (regular salt if you don't have it). Set aside to cool. Place your meat into a large non-metallic container, pour the salt water over it and add 12 cloves of garlic, 8 tablespoons of pickling spices, and 8 bay leaves. Meat should be submerged - use a weighted jar to hold meat under pickling solution. Place a loose wrap over the top. Refrigerate for 2 to 3 weeks, then rinse the meat well under cool water, put in a pan, cover with fresh water, and add a small chopped onion, a large chopped carrot and a stalk of celery, chopped. Bring to a boil, then cook on low for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yummmm!

In Closing ...
Thanks again for being part of the GrassRoots family. Please remember to take a look at the new website, and if you have any suggestions, please let us know. This is going to be another great year for GrassRoots Meats, and with spring just around the corner, the grass should be turning green very soon. There it is again - green. After all, it is all about the green, isn't it? God bless you, and may the luck of the Irish be with you and your family.

Lois, Allan, Lisa & Family

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