Grass Fed, Grain Finished, Dry Aged Angus Beef

Frequently Asked Questions

What are the best steaks for grilling?

The most flavorful cut is the ribeye, and the most tender is the filet. If you are looking for leaner cuts to grill, the sirloin or the NY strip should be your choice.

What steaks are not for grilling?

Cubed steaks and round steaks require slower cooking in liquids. For example: country style steak and gravy or swiss steak in sauce.

What is the best cut for old fashioned pot roast?

The boneless chuck roast and the bone-in shoulder roast are both delicious cooked this way.

How thick are your steaks?

All steaks except the Filet are 1" thick. The Filet is cut 2" thick.

On a bulk beef order, can I make substitutions?

We will be happy to work with you on this. You will need to call us and discuss the desired substitutions.

Are beef short ribs appropriate for grilling?

No, the short ribs are a cut that requires braising in liquid over low heat to get the desired tenderness. We have a recipe available.

Why don't you sell fresh/unfrozen beef?

The USDA requires that all beef producers selling at Farmers Markets offer only frozen cuts of beef.

What is Dry Aging?

In dry aging, the processed beef is hung in a low humidity, temperature controlled room for 14-24 days, allowing moisture to evaporate naturally and enzymes to break down any tougher tissues within the beef. This process gives the meat a rich depth of taste you don't find in regular grocery store cuts of beef.

Upwards of 90% of the beef bought in grocery stores in plastic-wrapped containers is wet aged. The meat packing industry discovered that putting processed beef in a vacuum sealed bag reduces the amount of money lost due to water weight loss.

What is the difference in all grass fed and finished beef vs. grass fed, grain finished beef?

The all grass fed and finished beef is much leaner and requires special cooking instructions, whereas grass fed and grain finished beef has marbling in the meat allowing traditional cooking methods. For people with health issues requiring a very low fat diet, the all grass fed/finished beef is the healthier alternative. If you are concerned primarily with taste and tenderness, traditional grass fed/grain finished beef will probably be your choice.

Should I be concerned about GMO feeds for cattle causing human health problems?

For many years farmers have intentionally changed the genetic makeup of crops "to produce crops that taste better, resist disease and are easier to grow while taking up less land. As selective breeding and cross breeding of crops evolved, more U.S. soybean crops (94% in 2014) and U.S. corn crops (93% in 2014) were grown from GMO seed."

Dr. Ruth McDonald, professor and chair of food science and human nutrition at Iowa State University, points out that "GM products have been in the U.S. food supply since 1996 - hence we have years of practice that have shown no negative impact on animal or human health. Farm animals, the most carefully monitored animals on the planet, have been raised on GM corn and soybeans for several generations and there is no evidence of negative effects on growth, reproduction or disease. And there has been no documented case of human illness or allergen associated with GM foods."

In the spring of 2016, The National Academies of Science, Engineering and Medicine (NAS) researched whether feed made from GMOs were safe for livestock. More than 20 scientists, researchers, agricultural and industry experts reviewed over 20 years of data since GMOs were introduced, including nearly 900 studies and publications. They found that "long term data on the health and feed conversion efficiency of livestock that span a period before and after the introduction of genetically engineered crops show no adverse effects on these measures associated with the introduction of genetically engineered feed."

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