Field to Feast: Grilled New York Strip Steak at Wooldridge Cattle Company
One of my favorite things to do on Field to Feast is to hang out with members of the Farm Bureau Family on their farms and ranches. This week’s episode took us 250 miles outside of Baton Rouge to Oil City, Louisiana, near the Texas border. We visited with Marty Wooldridge, his beautiful wife, Crystal, the trusty ranch hand who is also his adorable son, Tripp, and his very engaging and lovely mother, Patricia. She makes the best sweet tea I have had since leaving South Carolina. Marty took us through the pastures and explained how to get fresh and delicious Louisiana beef by heading straight to the source.
I have always been intrigued with the idea of being able to order my own cow, have it butchered, and have it available for when my family is craving delicious steak for supper. In this episode, Marty breaks down the process and explains the importance of building relationships with the people who grow our food.
I have been very blessed to spend time with many Farm Bureau families working hard in the fields and pastures to bring dinner to our tables. This fun day ended with a delicious New York Strip and Patricia’s sweet tea. Crystal also shared her recipes for the yummy sides we enjoyed with our steak lunch — Mexican Corn Salad & Black Bean Avocado Dip.
My sincere thank you to the Wooldridge family for a beautiful day! Remember to buy fresh and buy local Louisiana! It helps our economy and it just tastes better. For more information or to make a purchase, visit Wooldridge Meats on Facebook, or stop by the Shreveport Farmer’s Market.
Smile always,
Jenn Finley
Meet our Cattleman, Marty Wooldridge
Marty Wooldridge is a 4th-generation cattleman from Oil City, Louisiana. Marty’s love for agriculture began in his youth and he eventually took over the family operation from his grandfather. He and his wife Crystal share this passion for agriculture and they work the fields and cattle together with their son, Tripp. Once the cattle are grown and ready for harvest, they work with a butcher to bring fresh, grass-fed/grain finished beef to customers at the Shreveport Farmers Market and across Louisiana. You’ll also find Wooldridge Meat served in restaurants in the Shreveport area.
When he is away from the farm, Marty is a passionate advocate for Louisiana agriculture through the Louisiana Farm Bureau Federation. Marty served as chair of the Louisiana Farm Bureau Federation Young Farmers and Ranchers Committee from 2010-2011. He and his wife Crystal also won the 2011 Louisiana Farm Bureau Young Farmers and Ranchers Achievement Award. During his time in Young Farmers and Ranchers, Marty advocated for Louisiana Agriculture across the state and the country, developing his leadership and communication skills in the program. Those skills lead him to serve on the Louisiana Farm Bureau Federation state board in 2015. In 2020, the voting delegates of the Louisiana Farm Bureau elected Marty to serve as 1st Vice-President of the Louisiana Farm Bureau Federation Board of Directors. Marty also serves on the local level as Caddo Parish Farm Bureau President.
Learn more about Marty Wooldridge’s Louisiana Farm Life.
Learn about Marty and Crystal Wooldridge, the 2011 Louisiana Farm Bureau Young Farmers and Ranchers Achievement Award winners.
See Marty Wooldridge advocate for Louisiana Agriculture as the 2011 Louisiana Farm Bureau Federation Young Farmers and Ranchers chair.
See how Wooldridge Meats provided for their customers with Louisiana beef during the COVID-19 pandemic.
Marty Wooldridge Marinade for the Steak
Montreal Seasoning, Worcestershire sauce, and Italian Dressing. We use it on ribs, roast, and many other cuts of meat.
Mexican Corn Salad
Ingredients
Cooked Corn Kernels. We prefer to use grilled or air fried corn, but you can also use caned corn or frozen corn.
Mayonnaise - Full fat will give the best flavor.
Mexican crema - If you can’t find this, the best substitute is creme fraiche but sour cream is also a reasonable substitution.
Red Onion
Grated Cotija cheese. Good substitutions are aged feta or parmesan cheese.
Freshly chopped Cilantro, plus extra for garnish.
Spices - Chili powder, smoked paprika, salt & pepper to taste.
Lime - Fresh squeezed lime juice.
Jalapeno - Diced. Optional.
Directions:
First, carefully cut the kernels off the cob and add to a large mixing bowl. Next add mayo, Mexican crema, cokita cheese, onion, cilantro, lime juice, and spices.
Then, stir gently until well combined. Chill if desired.
Finally, garnish with additional chopped cilantro and paprika before serving.
Crystal Wooldridge’s Black Bean Avocado Dip
Ingredients:
2 cans black beans rinsed and drained.
2 large avocados.
1 large tomato.
1/2 cup cilantro, chopped.
1 small purple onion, chopped.
1 jalapeno, chopped.
1 teaspoon garlic, minced.
Sauce:
2 tablespoons lime juice.
1 1/2 teaspoon salt
1 tablespoon cider vinegar.
1/4 teaspoon cumin.
1 tablespoon oil.
Directions:
When cutting up the tomato, don’t put in the juicy parts. The dip will end up too wet.
You can use more avocados. I usually use 2-4.
I do not measure my cilantro. It is usually 1/2 - 3/4 a bunch. I use scissors to cut up the leaves. I do not use the stalk
I use sliced jalapeños out of a jar and dice them up. The fresh jalapeños will be hotter.
I am generous with the minced garlic. A very heaping teaspoon full. But I LIKE garlic.
Sauce - pretty much stick to the recipe. I may use a tiny bit more of the cider vinegar.
LINKS
Like Wooldridge Meats on Facebook.
Learn more about Louisiana beef from the Louisiana Beef Industry Council.