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NO ANTIBIOTICS • NO GROWTH HORMONES • NEVER CONFINED
We are currently sold our of beef but will be harvesting several steers in mid-May for an availibilty in early June. Our customers have been extremely happy
with the flavor of this delicious and healthy meat and we're sure you will be too. Meat can be purchased by the pound or in halves and quarters. Email or call for more information or sign-up for our mailing list.
SOLD OUT until June, 2010 Prices (prices are per pound; meat is frozen and vacu-packed)
• Ground Beef: $4.50 (90-94% lean comes in 1# packages)
• Roasts: $5/lb
• T-Bone & Ribeye Steaks: $8/lb (2 steaks per package, pkgs vary but are generally around 2#)
• Filets: $17/lb
• Soup Bones: $3 per package (2-3# each)
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 virgin
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’ve chosen to raise Black-Angus cattle because they are more likely
to produce tender meat. We slaughter our animals at around 18
months, after they’ve enjoyed the fall or 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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