Ancestor Acres

01/19/2021

https://m.facebook.com/redcloverfarm.wi/

Red Clover Farm is no longer a working farm. Jeff and I are now divorced and I am not longer farming. I want to thank everyone who did support the farm and purchase the beef and pork. I greatly appreciated it.

01/18/2021

We have exciting changes going on here at the farm that we wanted to let you all know about! We have sold our farm to our son and daughter-in-law, Jeff and Amber Davidson. Along with that sale, they are changing the farm name to RED CLOVER FARM but not varying the farm operation or changing the quality that we have produced in our tasty, tender, organic grass-fed beef one bit! Same family, same land, same beef, new generation, new name, so head on over to their page at RED CLOVER FARM to follow what they are doing on the farm as this adventure develops for them! (Please note that the beef sales that were formerly sold under Ancestor Acres will now be sold through RED CLOVER FARM with old labels slowly transitioning to new labels on the product.)

For those of you wondering what Bob and I will be up to, those are exciting changes too! We have already moved north to Price County to our cabin in the Price Lakes area. In addition to being closer to my parents who are in their late 90’s, we plan, with God’s guidance, to develop a ministry, teaching Creation Science to small groups of young and old alike and offer a retreat location to small groups. Stay tuned for upcoming developments and Blessings on your 2021, Bob and Tammy Brandt

02/28/2020

There's a new addition at Ancestor Acres! "Bootsie H. Brandt", (H is for hitchhiker), made her way back with us UNDER our truck when we went to our meat processor in Tigerton, WI, for more hamburger. Despite below zero temps that night, SIXTY-THREE miles later and with some time under her fur to adjust to the change of scenery and her new home, she's quite the loveable kitten! We figure about 4 months old. What a trooper!

06/04/2019

The mushrooms are something mystical. They take on flavor like nothing else. Do to there sponge like texture they don't get slimy or mushy. Of course we did have them with steaks as well. But sauteed with leek and garlic then finished with a dryer red wine just what I had in the fridge. They were delicious. Thanks to everyone that made a purchase remember there is plenty of ground beef in our freezer for sale can not wait to try an Ancestor Acres Morel mushroom and swiss or will it be cheddar?

05/27/2019

Has anyone tasted Morel mushrooms? Now is your chance $30 1/2 lb $45 for a full lb. Let us know if you are interested weekly shipments starting June 6th

01/09/2019

So we had most of our grown children and grandchildren with us last Saturday for our Christmas with them - great time for sure! I made slow-roasted beef again but with a different twist, thanks to a marinade from Shannon Hayes's cookbook - The Farmer & the Grill. Instead of grilling the meat on a slow grill, we slow-roasted again at 170 degrees for about 3 hours till internal temp was about 130 to 135 degrees.

The marinade was: 2 tablespoons coarse salt, 2 teaspoons ground black pepper, 4 cups burgundy or other dry red wine (I used Cabernet Sauvignon), 1 onion minced, 2 cloves garlic minced, 2 tablespoons dried parsley (recipe calls for 1/4 cup fresh chopped parsley), 1.5 teaspoons crushed thyme (recipe calles for 1 tablespoon fresh thyme leaves, and 2-5 pound chuck eye roast, top round, bottom round or eye round. Marinate minimum 6 hours at room temperature or overnight in the fridge. If marinating overnight, then bring your grass-fed meat back up to room temperature in the marinade before slow-roasting.

The results came out delicious. I did strain the marinade and spread the onions and garlic over the meat before roasting. Then I simmered the leftover marinade for about 20 minutes to use as a sop when serving the meat. We offered the sop and fresh homegrown horseradish, (a gift from our son-in-law), when we served buffet style around the table. Yum! It turned out delicious!

01/04/2019

Exciting news for us at Ancestor Acres! Family Natural Foods in Wisconsin Rapids is now selling our grass-fed beef in their store. We are delighted for the opportunity and want to thank Joel Kuehnhold at Lonely Oak Farm for the introduction to the Hittners as well Katrina and Stephen Hittner at Family Natural Foods for partnering with us. If you are in Wisconsin Rapids, stop in and check out their wonderful array of natural foods and many other great items, located at 910 West Grand Ave.

11/15/2018

Please like and share our Grass-fed Beef Business page - Ancestor Acres for a chance to win: 1 package of Sirloin Steak, 1 Boneless Chuck Roast, and 2 lb of hamburger.

11/15/2018

Looking for a delicious and healthy Christmas gift idea? Check out our 100% Grass-fed beef bundles, available in 10, 25 or 50 pound bundles for a tasty and “good for you” gift!

The 10 lb sampler bundle averages 10 lbs, is $9.75/pound & includes:
1 lb Porterhouse or Boneless New
York Strip Steak, (your choice)
1.5 lb Boneless Sirloin Steak
1 lb Boneless Tenderloin Steak
1 lb Boneless Chuck Eye Steak
1 lb BL Chuck Tender Steak
.5 lb Boneless Minute Steak
1.5 lb Boneless Sirloin Tip Roast
1.5 lb Boneless Chuck Roast
1 lb Burger (burger is 85% lean)

The 25 lb bundle averages 25 lbs, is $8.50/lb & includes:
1 lb Porterhouse or Boneless New York Strip Steak, (your choice)
5 lb Boneless Sirloin Steak
1 lb Boneless Tenderloin Steak
2 lb Boneless Chuck Eye Steak
3 lb Boneless Chuck Tender Steak
1 lb Boneless Flat Iron Steak
2 lb Boneless Minute Steak
4 lb Boneless Rolled Rump Roast
2 lb Boneless Chuck Roast
4 lb Hamburger (burger is 85% lean)

The 50 lb bundle averages 50 lbs, is $7.99/lb & includes:
2 lb Porterhouse, Rib Steak or Boneless New York Strip Steak, (your choice)
10 lb Boneless Sirloin Steak
1 lb Boneless Tenderloin Steak
4 lb Boneless Chuck Eye Steak
6 lb Boneless Chuck Tender Steak
3 lb Boneless Flat Iron Steak
4 lb Boneless Minute Steak
8 lb Boneless Rolled Rump Roast
4 lb Boneless Chuck Roast
8 lb Hamburger (burger is 85% lean)

Call or message to place an order. Orders can be picked up directly at the farm or delivered for a fee of $45.00 within 100 miles of our farm.

Don’t forget about our sale on hamburger, $5.00 lb, (regular $6.50 lb), and boneless chuck roast, $6.50 lb, (regular $8.00 lb), through November 30th. A very Blessed and Happy Thanksgiving to all!

11/05/2018

Thought you might enjoy the recipe for this sirloin-tip roast that we enjoyed at dinner with our friend Kimberly this last week. I took two of our grass-fed sirloin-tip roasts and used a Spicy Moroccan Rub that was rubbed on the meat about an hour before cooking while the meat came to room temperature from the fridge. (Grass-fed meat is better grilled or roasted at room temp).
The rub ingredients are: 1/2 teaspoon granulated garlic, 1 teaspoon ground ginger, 1 tablespoon sweet paprika, 2 teaspoons ground turmeric, 1.5 teaspoons cumin, 1 teaspoon ground coriander, 1 teaspoon course ground black pepper, and 1 tablespoon unrefined sea salt. I then placed the roasts in a shallow roasting pan lined with foil, (for easy clean-up), inserted a meat thermometer and roasted the meat at 170 degrees F, (you read right, 170 degrees) until the internal temperature was 125 degrees F.

During this super-slow roasting the external surface of the meat dries but the moisture is locked into the meat. My roasts were just under 2 lbs each and this took approximately 3 hours to reach 125 degrees internal temp.
The slow roasting keeps the muscle fibers from contracting and forcing the juice out of the meat, resulting in wonderfully tender roast. This technique works very well on any grass-fed cut such as London broil, sirloin tip, eye of round, top round, bottom round or any chuck roast. 😋
Don't forget we are running a sale on our grass-fed boneless chuck roasts for $6.50/lb and 85% lean grass-fed hamburger at $5.00/lb, through the end of November!

10/26/2018

We have an autumn sale starting today on our delicous hamburger and boneless chuck roasts. One pound packages of grass-fed hamburger, regularly priced at $6.50/lb, are on sale for $5.00/lb, and our bonelss chuck roasts, ranging in size from 1.25 to 2.5 pounds, regularly priced at $8.00/lb, are on sale for $6.50/lb, now through November 30th. Take advantage of a great sale, call or send a message via Ancestor Acres page!

09/08/2018

Sun sets are amazing out here.