Grass-fed Beef is Better
Our cows are happy, well cared for, healthy animals that produce exceptional tasting meat.
Our grass-fed all-natural beef is a healthy, delicious, agricultural sustainable choice being made bymany people. Our feeding program has been tweaked to produce the delicious meat we sell and are proud of our product. Health- and resource-conscious people are the perfect customers for our beef, as we never feed any corn or soy or soy products and will never use any type of growth hormone or low grade feed antibiotics.
10 Reasons to buy Grass Fed Beef
Our beef can be purchased with confidence that each animal is processed individually with care for the animal and respect for the customer. The meat from each animal is never mixed with another, making the chance for contamination almost non-existent. We have an excellent working relationship with our “processors” that insures us of meat quality, safety and cuts that are precise and have the highest quality.
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in Vitamin E
4. Higher in B Vitamins Thiamin & Riboflavin
5. Higher in minerals Calcium, Magnesium & Potassium
6. Higher in total Omega-3’s
7. Healthier ratio of Omega-6’s to Omega 3 fatty acids
8. Higher in CLA, a potential cancer fighter
9. Higher in Vaccenic Acid (which can be transformed into CLA)
10. Lower in the saturated fats linked to heart disease
Conjugated Linoleic Acid (CLA), found almost exclusively in animal products, has been the focus of much research and appears to have numerous benefits. There are at least 16 different kinds of CLA, each with slightly different properties. The kind found in pastured meats and dairy products, cis-9 trans-11, appear to be a strong cancer fighter.
Our Cuts & Prices
We offer many various cuts—enough to fill everyone’s needs.
Whether grilling, broiling, crock-pot cooking or frying, we can offer suggestions as to what may work best for you or if you know what you want, we will have it for you. Our prices are competitive and can be ordered on line, however, pick up for now will still be from our farm store. We will be shipping sometime in the future.
Tips for Cooking Grass Fed Beef
Low fat meat requires less heat and more time than conventional beef.
1. Never use a microwave to thaw your grass fed beef.
2. Bring your grass fed beef to room temperature before cooking.
3. Always pre-heat your oven, path or grill before cooking grass fed beef.
4. The main reason for tough grass fed beef is overcooking.
The easiest way to prevent overcooking is to use a good cooking thermometer – not a meat thermometer. We prefer the digital thermometers (about $25), but the dial ones ($8-15) will work as well. Make sure to measure the temperature in the thickest part of the meat.
Here is the most important part! Meat continues to cook even after it has been removed from the heat source, therefore you want to stop cooking the meat just before it has reached the desired temperature. It will continue cooking on its own from residual heat.
Below are the recommended final temperatures for meats. Remove them from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.
Rare – 120 degrees
Medium Rare – 125 degrees
Medium – 130 degrees
Medium Well – 135 degrees
Well – 140 degrees
5. Steaks are intended for rare to medium cooking. If you like well-done beef, then cook grass-fed beef cut in smaller pieces at very low temperature in a sauce pan to add moisture.
6. Since grass fed beef is extremely low in fat, coat with olive oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
7. Stove top cooking is great for any type of steak…including grass fed beef! Typo have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat. Generally speaking grass fed steaks do not like the broiler.
8. Grass fed beef has high protein and low fat levels. The beef usually will require at least 30% less cooking time and will continue to cook when removed from the heat. For this reason, remove the beef from your heat source about 10 degrees before it reaches the desired temperature.
Carmelized Onion Steak
1 lb Sirloin (can use round steak too, just expect to simmer longer)
1 large onion thinly sliced
1 tbsp sugar
2 tbsp Worcestershire sauce
1 tsp olive oil
1. Trim fat from steak.
2. Heat oil in saucepan and brown steak on both sides using a medium heat setting.
3. Place onion slices on top of meat.
4. Sprinkle sugar and Worcestershire sauce over onion and meat.
5. Simmer for 2 mins on medium heat with lid on.
6. Add 1 cup water and once boiling, reduce heat to low.
7. Simmer for approx 1 hour (if using round steak simmer for 2 hrs with 2 cups ofwater). Be sure there is always liquid to keep things from burning. Add more water if necessary.