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NO ANTIBIOTICS • NO GROWTH HORMONES • NEVER CONFINED
2011 Meat Information (PDF)
2011 Meat Order Form (PDF)
We are sold out of beef as of March 5th. Those of you that reserved your beef will receive confirmation shortly. We are hoping to slaughter another group of steers in October or November because of the huge interest. Please let us know you are interested so we can know whether to make plans or not. We will have ground beef available during the summer in 1 pound packages. Price is yet to be determined, likely between $4.50 and $4.75.
Imagine…cows raised simply and naturally on the purity of virgin native
prairie. Our fourth-generation family ranch is home to a beautiful herd
of Black Angus cattle, where they are born and raised on the
South Dakota prairie. Never knowing the feel of cement or the
darkness of a barn, our cattle roam on some of the most pristine native
prairies in the Midwest. They are raised 100% naturally, meaning
they are free from harmful antibiotics or growth hormones. Meat
from our animals is heart healthy: rich in Omega-3 fatty acids,
vitamins, and minerals, and has up to 1/3 less cholesterol than
feed-lot beef. To learn more about the incredible benefits, visit
our Benefits of Pasture-Raised Beef page.
Cooking Grass-Fed Meat
Because our meat has very little fat, heat is conducted more quickly,
which can toughen the protein. The leanness of this meat allows
you to cook at lower temperatures. Be sure to check out our Tips for Cooking Grass-Fed Meat page.
Isn’t Grass-Fed Beef Tough?
Meat from pasture-raised cattle can be just as tender as grain-fed
meat. Contrary to popular belief, it’s not just the amount of fat
or marbling that determines the tenderness of the meat. The
genetics, age, sex, and stress level of the animal at harvest are all
equally important in determining tenderness.
We slaughter our animals at around 18 months, after they’ve enjoyed the spring flush of green grass
in the fields. Our steers are supplemented a small mixture of
grain and hay during inclement weather. |
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