Bachman Family Farms
Keep your friends close, and your farmers closer.
Locally grown and sourced food is unlike anything else. It’s cleaner. It’s fresher. It’s more flavorful. Farm to table is a buzz phrase for restaurants and grocers alike, but there is truth to its meaning. Sourcing food from its origin is the way to go. Bachman Family Farms in Deer Creek, OK, is raising grass fed beef and pasture chicken from the ground up, paying attention to everything from the soil to the sunlight. They aren’t cutting corners and it’s making a huge difference.
Operated by David and Amy Bachman, this small farm is delivering the best beef direct to any doorstep in the lower 48 states. The variety of cuts available to order is impressive. There are the usual cuts that most carnivores are familiar with, but don’t look past the not-so-easy-to-find products. Marrow bones, oxtail, even primal ground beef (70% grind/30% organ meat) are available.
The tomahawk ribeye is Bachman’s specialty. It is rich and buttery and unbelievably tender. It’s an impressive steak, well marbled and dry aged. Personally, we like to put extra virgin olive oil on all sides and season with a generous amount of salt. Throw it on a screaming hot grill for 5 minutes on each side to put a hard sear on the steak. Put it on a baking sheet in a 300° oven until the internal temp is ~135°. *Note: this is for medium rare. If you prefer your temperature elsewhere, adjust accordingly*. Let the meat rest for a minimum of 10 minutes. Slice and enjoy with a bottle of good Cabernet.
Maybe the most overlooked and taken for granted item is ground beef. It’s on the low end of the price range compared to almost any cut and it’s readily available in most parts of this country. It’s so convenient that it’s taken for granted and subpar grind is commonly accepted. Bachman’s grind is juicy and rich. It’s the perfect balance of a sweet, savory flavor mixed with salty fattiness. That sounds like a lot, and it is….in the very best way. 80/20 is the way to go. It is THE choice for burgers. The only choice.
Bachman’s also has superior pasture raised chicken. It is leaner and more robust than supermarket chicken. Supermarket chicken is almost watery, and chicken isn’t supposed to be tasteless. Bachman’s chicken is hearty, and it absorbs spices/brine/seasonings more easily than grocery store chicken. Chicken breast may be the most popular cut, but the very best cut is the thigh. It’s a fattier cut, which makes it more intense. Does more fat equal more calories? Sure, but life is meant to be enjoyed and chicken thighs are meant to be eaten.
The variety, accessibility, and way the animals are raised doesn’t matter if the flavor isn’t there. No doubt, Bachman’s is better. Local, small farm meat > industrial raised meat all day, every day.