Our cows are grass-fed from start to finish– the way Nature intended! We work to raise better beef with good breeding and rotational grazing, and improve the land as well! Our grass-fed beef is leaner & more flavorful, all-natural and hormone free. We are a cow-calf farm, which means all the calves raised here were born here. Our cows never set hoof in a commercial feedlot!

Now for the real treat: Cooking & Eating

credit goes to Liz Pearson from Whole Foods for this wise advice:

You may have heard rumors that grass-fed beef is not as tender as grain-fed, but here’s the real story. Since it’s lower in fat, grass-fed beef runs the risk of drying out or becoming overcooked more quickly than grain-fed beef. So the name of the game is to keep the meat moist, an easy task when you consider the following tips:

  • Keep it moist.  Replace the missing fat in grass-fed beef with something juicy and flavorful. When you use ground beef for hamburgers or meatloaf, combine it with an ingredient that will keep things moist like chopped onions, cheese, peppers, etc. When it comes to steaks, consider marinating them for 4 to 6 hours before cooking to add a boost of flavor and moisture, too. You can try our favorite marinade recipe here.
  • Keep it lower. Grass-fed beef cooks faster than grain-fed, so lower the heat on the stove or grill (or about 50 F in the oven, if you’re roasting) to better control the doneness. Otherwise, it can go from perfectly cooked to overdone in a matter of seconds.
  • Always preheat. Be sure your cooking surface – whether it’s a pan or grill – is preheated well before you start cooking. That way, you’ll accomplish a tasty, even sear without overcooking the meat.
  • A little oil goes a long way. Because there isn’t much fat in grass-fed beef, be sure to grease your pan or grill with a bit of oil or cooking spray before cooking to ensure that nothing sticks. Because grass-fed beaf is leaner, you can add fat and flavor without fear– top it with organic butter or a drizzle of your favorite olive oil!
  • No poking! Save your knife and fork for eating, not cooking. For the juiciest results, resist the urge to poke or turn meat with a knife or fork. Each time you do, more of its moisture will end up in the pan, not on your plate.
  • Think 70%. On average, grass-fed beef cooks in about 70% of the time needed to cook grain-fed beef, so go ahead and check for doneness a little earlier than usual.
  • Forget well done. Grass-fed beef can get dry, tough, and toothsome when overcooked, so it’s best to stick with medium-rare or medium steaks. Our advice? Remove beef from the heat around 140 F – or a little more or less, depending on your taste – and tent it loosely with foil to let it rest. While it sits, the temperature will rise another 5 to 10 degrees. (The pros call that “carryover cooking.”) To check the temperature, insert a meat thermometer into the thickest part of the steak, away from any bones.

Just like its grain-fed counterparts, grass-fed beef is available in all manner of cuts, each with its own distinct texture and flavor. If you’ve always been a rib eye person, chances are that you’ll fall head-over-heels for a grass-fed rib eye since its flavor is deep and intense. If you always go for a hamburger because you love the pure meatiness of it, a grass-fed hamburger is right up your alley. The best way to experiment with grass-fed beef cuts is to use them in any of your favorite, reliable recipes at home – but branch out, too!