Grass Finished Beef For Sale
As part of our dedication to improve the Red Angus breed through tough selection and impeccable genetics that focus
on economically sound and efficient production while delivering a quality product to the consumer;  we have begun
offering 100% natural (no hormones or antibiotics) and grass finished whole, half or quarter beef.  

Call now to reserve yours for next fall!
WHAT YOU NEED TO KNOW ABOUT BUYING GRASS FINISHED BEEF
BULK BEEF:  IS IT A GOOD BUY?  

Buying beef in bulk is, in my humble and somewhat biased opinion, the only way to buy beef.  Even before we started retaining steers
for our own consumption, we looked to purchase bulk beef from friends and neighbors.  Depending on where you live, quality and
selection of basic meat cuts can be poor and limited.  Even if you have a grocery store that carriers palatable meat cuts, chances are
origin and handling of your beef may always be a mystery.  Unless you are able to afford and access a distributor that carries organic or
natural and locally raised animals, you're left picking through the pile, not sure of what you are really getting.  

When you purchase a whole, half or quarter beef from a local producer processed at a local, dependable, licenced processing facility,
you can be assured  quality, freshness and value.  
BULK BEEF:  HOW MUCH DO YOU GET?

The amount of meat you will receive depends on the size of the animal, and therefore can't be specified beforehand.  Typically, the
"hanging weight" of the beef will be about 60% of the live weight of the animal.  From that weight, you can expect to receive about 60 to
65% of the hanging weight in packaged meat due to trim loss, bones, etc.  Our steers typically finish around 1200 lbs, which would
produce approximately 430 lbs of packaged meat .  Please remember this is only an estimate, as each animal works out differently.  

We want each customer to get what they really want, so we leave it to you to  provide instructions to the processor of exactly how you
want the meat cut and packaged, to assure you get the correct serving sizes for your family and that your favorite steaks are included in
the processing order.   You will need to know how much hamburger you want in each individual package (1 lb or 2); if you want
prepackaged hamburger patties ( I love these); if you want round or cubed steaks; how thick you want your steaks cut; and what kind
of roasts you want included.  
HOW IS GRASS FINISHED BEEF DIFFERENT FROM CORN FED BEEF?

Grass finished Beef (besides being healthier) has so much more flavor than corn fed beef.  Without being gamey like
venison, it has a very distinct flavor.  A few years ago, we were short on grass, running low on hay and had scheduled
an early slaughter date.  Out of necessity and curiosity, we finished our steers on a corn/oat grain mix that I keep
around for my horses and goats.  While our meat was a little more tender than it had been in the past, it had very little
flavor.  We actually had to season it.  These steers had very similar genetics to the ones we slaughtered the year before,
and we used the same processor, so we know the difference was in the way they were fed out.
Tenderness may be less predictable in grass finished beef, but we are continually working to improve this through
genetic selection.  We have found that preparation plays a huge part as well.   Below I have included a few tips for
cooking grass-finished beef.  
COOKING TIPS:

keep in mind.        
Grass fed beef should be cooked slower and over a lower heat than typical beef.  This is because the beef has a much
lower fat content, and high heats typically used tend to "cook out" much of the fat.  If high heats and fast cooking
methods are used with grass fed beef, you may end up with a dryer product than you desire.

When grilling, we prefer to sear the outside of the steak to seal in the moisture, and then reduce the heat for a slower
finish to the steak.  This results in a tender, juicy steak!

Be cautious not to overcook your grass fed beef.  Often the total cooking time may be much less than with traditional
beef.  This is because of the lower level of fat in the meat.

Because of the lower fat levels, grass fed steaks are best served medium or medium rare.  Even the finest cut of meat
can become tough if it is overcooked.

Be sure you are using the appropriate cooking method for the cut of meat you are dealing with.    Different cuts will
require different methods of cooking, because they naturally vary in tenderness depending on where on the animal the
cut came from.          

Many of our family's favorite dishes involve using the crock pot for the beef.  Often when we are busy out on the farm,
we will put a roast in the crock pot for the entire day, resulting in an absolutely wonderful,  tasty and tender meal. We  
simply place the roast, straight from the freezer, into the pot, add one package of  Lipton onion soup mix and one cup
of water, and turn it on high for the day (eight hours+).