Grazin’ Angus Acres

My girlfriend and I went to the Grazin’ Diner and took a tour of Grazin’ Angus Acres farm. Dan Gibson, one of the owners of the farm, gave us a personalized tour of his facility. Piling into an off-​road pick up truck, Mr. Gibson charmed us with his anecdotes and opinions on farming. He really gave us a sense of who ran the farm, why they made the decisions they did in terms of their farming style and how it was both challenging and rewarding. Also the cows and pigs were totally adorable.
We wound up getting a dozen eggs which had just been hatched and a few pounds of country ribs. Both were exquisite. We were very excited to learn that they sell meat and eggs not far from us in Brooklyn.
The Grazin’ Diner was just as excellent as the farm. They served fresh-​as-​hell grass fed beef burgers with homemade soda and ketchup. I had the breakfast burger and a root beer and both were fresh and memorable.

The Grazing Angus Acres people are opening an organic diner in Hudson… Ice cream and eggs in addition to their meat:

I LOVE GRAZIN ANGUS ACRES. slowly working my way through as many cuts as possible. jerky is expensive but so so worth it. it’s your health! and it’s delicious!

As much as I appreciate their methods (and I do), it was the TASTE that compelled me to write this review. So far, I’ve only had chicken from Grazin Angus, but I’d happily go vegetarian most of the time if their chicken was the only meat/​poultry I ate. It’s just worlds away from that dry, tasteless chicken I used to make. .. and I have not become a better cook. I even had chicken at my favorite Indian restaurant this week, and under all that delicious sauce was chicken that tasted like chalk. I suspect it was exactly the same chicken I’m used to eating, but I’m spoiled now, there’s no going back. Can’t wait to try their beef and eggs.

A tremendous treasure. Will change your opinion on what «good» meat, chicken and eggs taste like.

I’ve bought their flat iron and flank steaks at the Union Square greenmarket and the meat is incredible. They are raising these cows right — grass-​fed is absolutely the way to go, and you can taste it in the meat.
The beef is lean, yet still tender, and tastes exactly as beef was meant to taste. I haven’t tried their chicken yet, but I certainly will.

Very important: they distribute the best hamburger patties to local Columbia County outlets. They are perfectly shaped and have spices & diced onions within. Call or email them (website in previous review) to find out where to get this burgers. Hmm!

Yes. I’m reviewing a farm.
Not a restaurant. Not a bar. Not a gym. Or a prison even. But a farm.
I love the Union Square Greenmarket. There is a pretty good chance on any given Wednesday, Friday or Saturday that I’m there, bag on shoulder, poking around, waiting for my next culinary awakening to occur (or at least for tomato season…).
One Friday I was playing hookey… (or er, uh, had the day off) and I stumbled upon Grazin’ Angus Acres. «All grass fed… real grass, and they actually really do walk around. Here are my cows,» said Dan, one of the owners, showing me a picture of his cows like a proud father. «And this is my Egg-​mobile. Did you read The Omnivore’s Dilemma?»
I had finished Michael Pollan’s tome a mere 1 – 2 months prior and it has changed the way I look at food, buy food, and prepare it. (And IMHO, if you eat food, you should read this book… a pretty bold statement.) But back to the matter at hand… Dan raises his animals in a truly sustainable and humane way, modeling his farm after Joel Salatin’s Polyface Farm in Virginia. (
in case you care.)
So that day I walked away with a chicken and cooking instructions. I went home and made what has to be the best roast chicken I’ve ever made (and I’ve made quite a few in my day). I did nothing to it except salt, pepper, garlic and fresh thyme, and voila! Culinary awakening sans tomato season.
I was back two weeks later (after my leftovers were gone) for another chicken, eggs, and flank steak. I had called ahead, and Dan said he would hold these items for me and wait until 6pm. The flank steak was great (and I’m not much of a steak eater). The eggs have the yellowest yolks and the least runny whites of any eggs I’ve ever seen (including those of my old free-​range chicken egg guy). «Beta-​carotene,» Dan said, explaining why the yolks are so yellow.
But the products and methods of production had sold me already… Dan didn’t have to.