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Importance of Dry Aging Beef

Have you ever wondered why that steak you ordered at the fancy steakhouse tastes so delicious and tender?   Some of the credit belongs to dry aging.  Let's break it down. Dry aging uses a controlled environment and works by exposing the entire naked beef (prior to butchering) to a precise temperature and humidity level.  Typically 1/3 of the weight is lost as moisture turning this process.   The process changes the beef by two ways 1) moisture is evaporated from the muscle which brings about a greater concentration of real beef flavor 2) the enzymes that are naturally present break down the connective tissue in the muscle, which then creates more tender beef. This process clearly enhances flavor and tenderness.  In terms of tenderness, aging is most...

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Seven Reasons Why Grass Fed Beef Is Worth the Money

Healthier Fats *2-4 times more Omega-3 fatty acids, healthier ration of Omega-3 to Omega-6 and 2-3 times more CLA's  More Vitamins *7 times more Beta-carotene and 2 times more Vitamin E Safe No hormones or antibiotics, ever Humane They spend their life outdoors, not confined in a pen No GMO's Only grass and mothers milk in their diet, so there is no need to worry about GMO grains/corn  Easier to Digest No antibiotic residue or GMO proteins in the meat Tasty Delicious, robust flavor - the way it was meant to be  

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The Unfortunate Reality of Food Fraud

Have you ever been so sure you were purchasing the "good and real" stuff only to later find out that you were misled? This happened to us eight years ago when we ourselves were searching for locally raised, grass fed beef.   See our story (and learning how the Grass Fed Cattle Co was born). The Huffington Post wrote about the nine most common offenders.  Unfortunately, grass fed beef is one of them.   I can assure you that our 100% grass fed beef is 100% grass fed beef.  Our cattle are raised on open pastures, are rotationally grazed and are never given antibiotics or hormones.  We focus on transparency so that our customers know exactly what they are getting and from what family...

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Steak Butter!

  Who doesn't love steak butter?  This recipe, courtesy of 100 Days of Real Food, would go great with any of our tender, 100% grass fed beef steaks - tenderloin, ribeye, sirloin or new york strip.  Give it a try - serves 4-5. INGREDIENTS 6 tablespoons butter, softened 1 tablespoon loosely packed fresh parsley leaves 1 teaspoon lemon juice ½ teaspoon lemon pepper seasoning ⅛ teaspoon black pepper ⅛ teaspoon salt INSTRUCTIONS Combine all ingredients in a mini food processor until smooth. Smear over warm steaks and serve.

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