I’m taking a quick break from my trip out west to bring y’all some Mississippi posts. What better way to show off Mississippi food than with some fine organic fare?
It had been nearly two months since I had put my name down for an order of Flying M Farm beef, but the day arrived last Saturday. I made my way to the Belhaven market to see Charlie Munford, the owner and operator of Flying M Farm. Charlie runs the farm out of Benton, Mississippi, and I have no idea where that is. A quick peek at google maps places it an hour or so south of Memphis. Regardless, Charlie is at the Belhaven market every Saturday selling beef, lamb, organic vegetables, and eggs.
The trick to getting some of Charlie’s excellent beef is that you have to sign up for a piece of a cow. State law won’t let him sell the cow in pieces after slaughter, but he can sell parts of the cow while it’s still grazing.
Patience is a virtue though, and Saturday morning I made it to the market and Charlie was waiting for me.
He asked me, “you’re the brisket guy right?” I had made the request to get a full brisket instead of so much hamburger in my order. Charlie was eager to hand over what seemed to be the last order of the day.
It may not seem like much, but that’s 20 something pounds of free range, grass fed organic beef, and I had big plans for it, namely the brisket.
I was surprised when I unwrapped the brisket for my chili cooking session that afternoon. I’m used to seeing a big brisket with a single fat cap, but this was a cow that could move and it was leaner and much tastier meat. How that brisket is used is another story.