If you are interested drop us an email right away. We will only be raising three steers for sale this year so don't wait or you could miss out!
Tenderness and taste in beef, especially grass-fed and finished beef, is enhanced by reducing stress throughout the animal's life and during the final process. Our cattle have a wonderful peaceful life on our farm. We raise only small herds of cattle, often 4 - 6 steers a year. Each steer is processed by safe and humane processing.
Grass-fed and finished beef is extremely lean and nutritious. The art of aging tenderizes the beef and concentrates its wonderful beefy flavor. Aging is a simple, natural process but a more time consuming one. It requires longer storage (up to 2 weeks).
In the profit conscious and mass production oriented big business beef industry, aging is becoming a lost craft. The processors at our chosen facility are skilled craftsmen who take pride in their work and their knowledge of he aging process. Our beef cattle's exclusive diet is wholesome grass, hay, water, trace minerals, salt and fresh air.
As always are steers are:
grazed on a natural pesticide-free pasture,
fed only pasture and hay: no grains and no animal by-products,
are never given chemicals: no antibiotics, no hormones, no pesticides,
living on pastures that are well-maintained, never over-crowded or bare,
humanely and kindly treated as all the animals on our farm, such as pets.
After purchasing our grass-fed beef you will want to check out our information about how to cook this tender beef correctly. It's a bit different than fattier feedlot meat.
To start, grass-fed beef has about the same fat content as skinless chicken, and has a few other health benefits as well:
There are no added hormones or antibiotics in your meat.
It's low in overall fat with a high concentration of "good fat" and high in beta-carotene, vitamin E, conjugated linoleic acid (CLA), and omega-3 fatty acids. (CLA is thought to be a potent defense against cancer).
Grass-fed beef contains 2,500 times less E-coli causing bacteria than grain fed beef and is virtually safe from mad cow disease due to the absence of animal by-product grain in its diet.
Finally, grass-fed beef is tender, juicy, natural beef with a great wholesome flavor.
Consistently, studies show that grass-fed beef is nutritionally superior to the feedlot meat that is found in most groceries stores. These studies state that grass-fed meat 'should be promoted as an important part of a healthy balanced diet'. (Journal of Agriculture and Food Chemistry, June 2008, 56:4775-4782).
Research shows also that grass-fed meat, being lower in fat, actually lowers 'bad' LDL cholesterol levels. And because the meat is lower in fat than grain-fed beef, it is also lower in calories. (Journal of Animal Science 80(5): 1202-11).
Even a brief search on the internet will turn up thousands of pages of information about the benefits of grass-fed beef. You'll find some good reasons to make it a part of your life. When you do, we're here.
1. The main reason for tough grass-fed beef is over-cooking. This beef cooks faster than grain-fed beef. It should be cooked at a lower temperature than grain-fed beef and it should be watched carefully. Grass-fed beef can go from perfectly cooked to over-cooked in less than a minute.
2. Since grass-fed beef is extremely low in fat, coating it with virgin olive oil, truffle oil or a favorite light oil will enhance flavor and make browning easier.
3. Stovetop cooking is great for any type of steak including grass-fed steak. Stovetop cooking gives you more control over temperatures than a grill. It also allows you to use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat like a professional steak chef.
4. Grass-fed beef has high protein and low fat levels. The beef usually requires 30% less cooking time and will continue to cook when removed from the heat. For this reason remove the beef from the heat source about 10 degrees before it reaches the desired internal temperature.
5. Always use tongs to turn your beef. Never use a fork. Precious juices are lost when you use a fork.
6. Never use a mircowave to thaw grass-fed beef. Either thaw your beef in the refrigerator, or quick thaw by putting it in a Ziploc bag and placing it in cold water in your sink. After thawing be sure to bring your beef to room temperature before cooking. Do not cook it cold from the refrigerator.
7. Always pre-heat your oven, pan or grill before cooking grass-fed beef. It is good to sear the beef on each side to seal in the natural juices then reduce the heat to a medium or low level to finish cooking.
8. When preparing hamburgers you may need to add moisture or oil to compensate for the lack of fat. Make sure you do not over-cook hamburgers on the grill.
There are no added hormones or antibiotics in your meat.
1. The main reason for tough grass-fed beef is over-cooking. This beef cooks faster than grain-fed beef. It should be cooked at a lower temperature than grain-fed beef and it should be watched carefully. Grass-fed beef can go from perfectly cooked to over-cooked in less than a minute.