William Casey - Casey Beef LLC

It isn’t always being fast, or even accurate, that counts. It’s being Willing.”- J.B. Books ☘️🥩British White/Angus 🥩☘️

[William Casey - Casey Beef LLC @Caseyag1]

Casey Beef - Manifesto
Express the Creator’s Energy

Food,shelter,clothing,family/friends the only material things of real value. Can’t eat gold or paper. True Wealth=Healthy people, soils, plants, adapted livestock, a strong network and a warm, friendly and comfortable home.

[William Casey - Casey Beef LLC @Caseyag1]

@CBKimbrell Listen to the whole thing

[Chef Andrew Gruel @ChefGruel]

Everything you need to know about the GRAS loophole and the changes HHS is proposing

[William Casey - Casey Beef LLC @Caseyag1]

@drewcrawford_ Lime provides calcium and sometimes magnesium which must be monitored

Calcium is number one on the. Nutrient list
pH measures hydrogen

Lime is definitely the first step

[William Casey - Casey Beef LLC @Caseyag1]

@JasonSchley Is there some data on the 2-4X statement ?

[William Casey - Casey Beef LLC @Caseyag1]

@SamaHoole Copper at proper levels is very good for plant health and forage quality for ruminants. 2-10ppm in the soil

Like everything if it becomes excessive it ties up other nutrients and becomes a problem .

[Natural Philosophy @Naturalphilosy]

“The ability to observe without evaluating is the highest form of intelligence.”

— J. Krishnamurti

[Cooking with Chris @coookwithchris]

The BEST Bolognese You'll Ever Make:

Ingredients:

1 medium yellow onion
1 celery stalk
1 carrot
1 lb ground beef (85/15)
4 cloves garlic, minced
2 cups beef broth
½ cup dry white wine
1 15oz can crushed tomatoes
3 tbsp tomato paste
3 tbsp balsamic vinegar
2 tsp dried oregano
½ tsp crushed red pepper (or more to taste)
1 bay leaf
1 cup whole milk
Salt and pepper to taste

Put the onion, celery and carrot in a food processor and pulse until finely chopped. If you don’t have a food processor, chop as fine as possible with a knife.

Heat 1 tbsp of oil on medium high heat on a large saucepan. Add the finely chopped vegetables with a pinch of salt, and cook until most of the moisture has cooked off (about 5-6 minutes).

Add a drop of more oil and add your garlic, then cook until fragrant (about 1 minute).

Move the vegetables to the side and add the ground beef with a pinch of salt. Cook until no longer pink inside. When the beef is ¾ of the way cooked, start mixing it in with the vegetables.

When the beef is fully cooked, add the white wine and cook until most of the liquid has evaporated.

Add the beef broth, crushed tomatoes, tomato paste, balsamic vinegar, oregano, crushed red pepper, bay leaf and a pinch of salt. Simmer until the sauce has thickened (about 1 hour).

When the sauce has thickened, add the milk and cook for about 1 more hour, then season with salt and pepper.

Cook the rigatoni for about ¾ of the package instructions, then finish cooking in the sauce with a splash of pasta water and freshly grated parmesan.

[Art of Life 🦋 @Art0fLife_]

He literally explains how to activate the super conscious mind.

[Cooking with Chris @coookwithchris]

How to make a perfect steakhouse dinner at home:

Filet:

-Pre heat the oven to 275
-Season well with salt, then place on a baking rack (so it cooks on all sides)
-Bake until it is about 7-8 degrees off of your desired temperature (should be about 30-45 minutes depending on your desired temp)
-For example, I wanted mine to finish at about 125-127 internally, so I removed it from the oven at about 118-20
-Sear over high heat 1 min per side in ghee or tallow
-When you flip it, add butter, garlic, and rosemary and give it a quick baste
-Let rest for 5-10 mins and enjoy!

Horseradish sauce:

Ingredients:

-1/2 cup sour cream
-2 tbsp prepared horseradish, drained
-2 tbsp avocado mayo
-1 tsp apple cider vinegar
-Salt
-Black pepper
-1 tbsp fresh chives, finely diced

Combine all ingredients, then taste for salt and vinegar and adjust to taste.

Roasted parmesan truffle fries:

-Slice some russet potatoes into 4 wedges
-Soak in some cold water (or at least rinse well) then pat dry
-Toss in some olive or avocado oil, salt and pepper
-I use the roast setting on the air fryer, but you can also use the oven. 40 minutes at 400 degrees, giving them a stir every 10 minutes so all sides get crispy
-Since all ovens/air fryers cook differently, keep an eye on them
-When done, toss them in a bowl with parsley, freshly grated parmesan and truffle oil (picture of the brand I like below)

Asparagus:

-Simply heat some tallow, butter or oil over medium heat on a pan with a few whole, smashed garlic cloves
-Cook gently until your desired texture
-Season with salt and pepper and enjoy!

[Siddha Performance @KapilGuptaMD]

To find perfection in one’s craft.

In one’s art.

Without an ounce of competitive intent.

To have the art become one’s vehicle to Freedom.

What a life this is.

[William Casey - Casey Beef LLC @Caseyag1]

@sanegrain @grok Lots 🥩😂

[William Casey - Casey Beef LLC @Caseyag1]

@silvopasturist That’s a fine line on property rights. Surely there are other angles. Same stuff local business people might pull as well. Where would you draw the line? More plants will close because the cattle aren’t there

[Cooking with Chris @coookwithchris]

THE ULTIMATE GUT GUIDE IS HERE!

A 16 chapter book covering everything you need to know about healing your gut naturally

This is extremely comprehensive and some of the best work I've ever done!

Download here: https://t.co/qsjjaIR498

[William Casey - Casey Beef LLC @Caseyag1]

@farmingtofeed I’d be soil testing both spots . I bet there are clues. Call me

[William Casey - Casey Beef LLC @Caseyag1]

@supreed $3 corn soon ?

[William Casey - Casey Beef LLC @Caseyag1]

@Manu_Sisti PDF

[Ray Dalio @RayDalio]

I recently spent a month in Asia, including 10 days in China, where I met with senior policy makers in several countries, and I found that over the past few months, there has been a big shift in the world order. I share my perspective in my latest article. 

As always, I welcome your questions and thoughts.

[William Casey - Casey Beef LLC @Caseyag1]

@Manu_Sisti I believe so . Haven’t had a chance to read it yet

[Cooking with Chris @coookwithchris]

My favorite sauce for seafood:

1/2 shallot finely diced
3-4 garlic cloves finely diced
4 tbsp cold butter
1/2 cup white wine
Juice of 1/2 lemon
Avocado oil
Salt and pepper

Saute the garlic & shallots in avocado oil until fragrant and soft, about 1-2 minutes (ideally we will cook the seafood first then start making the sauce on the same pan)

Add the wine and lemon juice and reduce until thick Add 2 tbsp cold butter and stir well to emulsify

Add the remaining 2 tbsp of butter and stir well to emulsify

Season with salt and pepper and an extra squeeze of lemon if you'd like

This is so easy to make and is amazing on scallops, shrimp, salmon or white fish!