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Are you looking for better beef?  Something healthier to feed your family?  

Grass finished beef has strong nutritional qualities and tastes great! No hormones, steroids or antibiotics.  Just green grass for lean, healthy beef. Our butchered animals net about 500 lbs. of beef, wrapped, labeled, and ready for you.

Ask us about storage options.  You can eat great beef without buying an extra freezer.  Keep your beef in our freezer and come to get it when you need more at home.

About Healthy Beef

Yes, beef can be a healthy part of your diet.  Although red,  processed meats may deserve their reputation, lean, grass fed beef is a very healthy, high quality source of protein.  

Grass fed beef has a different proportion of healthy Omega 3 and 6 Fatty Acids than the grain fed beef at the grocery store.  Why is this?  Because grass and grain are processed differently by the cow.

Cows are designed to eat grass.  Their stomachs have a special compartment called the rumen, which has specific microbes and enzymes to break down the tough cellulose structure of grass.  Grass maintains the stomach at a neutral pH of 6.4 and results in healthy fats in the meat called Omega 3 Fatty Acids.  

Omega 3's are important for human health and development, contributing to brain, eye, nerve, heart and circulatory health. In grass fed beef, the ratio of Omega 6 to Omega 3 is about 2:1, leaving room for some grain intake in your diet.  

Grain fed beef, with an Omega 6 to 3 ratio of 4:1 leads to too much Omega 6, which in turn causes all kinds of human health problems related to inflammation.

And that's before growth hormone, testosterone and longterm, sub-therapeutic antibiotics are given to cattle in feed lots.

Cooking Grass-Finished Beef



Grass fed beef tastes great but you will have to adjust your cooking for the most success.

Grass-fed beef is delicate. Always thaw in the fridge or in a cold water bath.  Please don't microwave it!


Before cooking, let your meat come to room temperature.  Don't cook it while it is cold - it shocks the meat, which contracts the muscle and makes it tough.

It is much leaner - don't lose that little bit of fat into the fire, instead, sear it on a cast iron skillet to lock the juices in and carmelize the exterior.

It cooks faster - reduce your time by 10 to 15%.  And once it's seared, reduce the temperature as well by 10 to 15%.

For medium rare steak, 5 minutes on each side or 130'F is best for grass-fed beef. (vs. 145'F for conventional beef)

Check out this temperature comparison

                 Grass-fed       Grain-fed

Blue         100-105 'F         115-120 'F

Rare         110-115 'F        125-130 'F

Medium    125-135 'F        140-150 'F

Let it rest after cooking.  About 5 minutes of rest will allow the juices to redistribute back into the muscle.  The meat won't "bleed" when you cut it and will be juicy and delicious.  The meat will continue to cook during this time.

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