Farmer Market PinzHills Farms Grass- Feed beef Peterborough Ontario
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00:00Paul Branson here everyone, Paul Branson Reviews and much more and lately if
00:05you've been tuning into my channel I have been going to the farmers market in
00:09Peterborough, Ontario at the one at the Memorial Center at Lansdowne. It is there
00:14on Saturdays between 7 in the morning and 1 in the afternoon and I've talked
00:19with various people and I've had a great time. This time when I went I have this
00:24nice little interview for you of a farmer telling you all about grass-fed
00:31meats. Unfortunately though I forgot to ask him one question. It's a family
00:38operated business, big farm, but I forgot to ask him one thing and the one thing I
00:43forgot to ask him is how long, how many generations, how long has it been in the
00:48family business? Well five years. So now I'm going to introduce you to the family
00:53farm, talk to him a bit. I hope you enjoy the video. Check out my other ones as
00:58well. Bye for now. Well it's not bye for now. I'm probably going to say bye again
01:02after I talk with the man, but check it out and enjoy everyone.
01:12Oh hello there. How are you doing? What's your name? I'm Danny. Paul. Nice to meet you.
01:17So tell me a little bit about the Pinshill Farms. So it's called Pinshill, yeah
01:21that's correct. So it's called Pinshill Farms because we have a rare breed of
01:26cattle called Pinsgowers, which have a tenderness gene in them. So what it is,
01:30it makes a tender, more tender beef and they do really well on grass. So they
01:35started in the mountains in Switzerland and then they were brought over here in
01:38the 80s and this is the cattle breed we kind of liked and worked well for our
01:42farm because we could do it on grass and grass alone. Oh wow. Can people go to your
01:46farm? We sell everything at the farmers market just because it makes it a lot
01:50easier for me because I'm working a lot and it's difficult to kind of line it
01:53up when people stop by. So people want to see your farm, you have a channel? I have
01:57a channel. I don't talk about it enough, but I do have a channel. It's called
02:01Farming and Firewood, but it used to be called Young Gun Farmer 416 because
02:05our farm started in the GTA. So we moved here about two years ago. I'm in the
02:10Peterborough area and we used to be in a smaller town just north of Toronto and
02:14we were at that farm for about five generations. And you're at this farmers
02:18market every Saturday? Every Saturday I'm here. You can come chat me up and find out more
02:23about the beef. And what does the beef look like? So I get this question a lot
02:28because it's in the pink packaging but it actually lasts longer in the pink
02:33packaging than in the Ziploc bags or the vacuum sealed bags and the
02:40reason we do this is because it stacks nicer and it lasts longer inside the
02:44freezer. So a lot of people like the plastic wrap but it's a lot more
02:48expensive for us to do. So to keep costs down for everybody, we try to make it so
02:53that we do it in this and if anybody ever wants to see and ask about a piece
02:56of meat or take a look at it, we'll gladly open it up and show you guys and
03:00show you what we're about. All right, well can you open it up? Yeah, sure. Thank you. Let me open it up.
03:07Fingers aren't working early in the morning. The joys of hard labor. Oh
03:10absolutely. Oh yeah, there it is. Nice and frozen, ready to go. And you can still
03:19see, this is one of the myths about grass-fed beef, is you can still see the
03:22marbling. So in here you can still see your little pockets of fat that add your
03:26flavor. What we do is we feed our cattle with as much grass as they can
03:31take in for abundance. There's kind of been a bad notion going around in
03:36grass-fed beef where they don't eat enough, but we do our own hay so that we
03:41can guarantee that quality. So they're getting more nutrients that they can
03:44need, so that they can deposit the fat in their bodies, so that they get that
03:48tenderness and the flavor that everyone loves. Oh wow.
03:50Geez, I'm tongue-tied asking this question. I know. Because I'm looking at that and it just
03:56looks so good I want to eat it now. Obviously I can't eat it raw. Yeah. But
04:00how long does it take to actually cook? Or the proper way anyway? The way I
04:06do it, is we cook it slow. So if you normally cook on a fryer or a pan
04:12at half, we cook it at about third heat. And cooking it slow won't dry it out.
04:17Because there isn't as much fat as corn-fed beef. What happens is, the
04:21tendency is, is the fat gets cooked too fast and it dries out the meat. So if you
04:25cook grass-fed beef a little slower, then you will still have a flavorful burger
04:29and still have flavorful meat. And you'll get all the benefits and health
04:32benefits of grass-fed. So it's like two hours or three? No, no, no. Like what we do
04:36is, we get about two packages of this, of ground beef. And we just let it thaw in
04:41the fridge for a day. And then we make burgers out of it. And we just form the
04:45burgers and put it in a freezer bag. And then that way when we need a quick meal,
04:48we can just throw it quickly on the pan frozen or on the barbecue. And we
04:53have a quick meal. And then you don't have to think about meals when you're
04:56busy and rushing. And it works great when you have kids too. So besides the
04:59beef, what else do you do? We do chickens and turkeys, closer to Christmas and
05:03Thanksgiving. And you're inside at Christmastime? We are. We are inside. We
05:07are right on, as you enter in the door, we're right on the left. Oh wow. So we're
05:12about two stalls in. All right, well thank you so much for your
05:17time. I appreciate it. Good talking to you. Yeah, good talking to you. All right everyone, bye
05:21for now. And yeah, this actually, I got tongue-tied as he was talking to me
05:27everyone. I just tongue-tied. I couldn't say, I couldn't speak properly. And as you
05:30know, sometimes I am a little crazy and I can't speak properly. Bye for now everyone.