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Level up a steak with easy yet fancy compound butter

written by

Marie Reedell

posted on

July 10, 2020

Farmer Aaron got his first grill ever. Wow! He’s ready to explore grilling this summer, and would love to take you on this adventure with him.

A tried and true meat for the grill is a nice steak. Miller’s has a variety of 100% grass fed and finished steak options for you.


Now, if you’re new to grilling steaks, I highly suggest using a meat thermometer when you get started. This will help you get the perfect cook. I also recommend reading this article about when to salt your steak. Super important!

Steak is pretty basic, but there’s a sophisticated yet simple way to dress it up - compound butter! 


It takes your backyard BBQ to 5 Michelin star level (OK I might be exaggerating a bit… but it is pretty darn delicious).

Compound butter is softened butter, whipped with herbs and spices and can be sweet or savory. The flavor combinations are endless. Think garlic and chives, rosemary and thyme, orange or lemon zest, and honey and cinnamon. Mmmmm.

With steak, I prefer to go savory. Check out this recipe.


Garlic Herb Compound Butter Recipe

When your steak is done, serve it with a slice of compound butter on top. It will drip off the sides and add a punch of flavor and a boost of juiciness to your meal. 

If steak isn’t your thing, you can use compound butter on so many things - bread, veggies, grilled mushrooms, and corn on the cob.

If steak is your thing, you may want to take advantage of some great bundle deals the farmer has now. 


You can save a few dollars per pound on a 10 pack of flat iron steaks, a 20 pack of NY strip steaks, a 10 pack of ranch steaks, or a 10 pack of sirloin steaks. Each bundle comes in individually sealed packages so you can keep it frozen and defrost as needed.

Have any tips about cooking steak? Reply to this email to pass your knowledge on to the farmer!

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What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.

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