Your label says Grass Fed. Do you feed your cows any grain? No. If you Google “Definition of Grass Fed Beef”, you’ll get 166,000 results. We’re not going to try to add to the information out there or try to convince you why you should eat grass fed beef. But if what you are interested in buying is beef that comes from a cow that only eats fresh grass or hay from the day that they are weaned (stop milking off their mom) to the day that they are slaughtered, that’s what we sell.
What else do your cows eat? Our cows eat fresh grass and hay. They drink water from our wells, and they have access to salt licks. That’s it.
Is there any special trick to cooking grass fed beef? For the higher end steaks, the answer is no; you cook them the way you would any other steak. For the cuts that come from the front or back legs, grass fed beef will be tougher. Grass fed cows roam the fields to graze on grass; so their muscles are more developed than grain fed feedlot animals. Grass fed cows also take longer to get to their full size, and in older cows the muscles are more developed, and the meat is tougher. The trick to cooking that meat is to cook the meat at low temperature for longer time periods in a liquid (“slow cooking”). When you slow cook meat, the collagen in the muscles melts into gelatin at around 160-180 F and adds richness and flavor to the meat. If you cook at high heat instead, the water in the muscle tissue evaporates, and you are left with tough meat.
All things equal, why would I want an older cow (grass fed) vs a younger cow (grain fed)? While it’s true that the older the cow, the tougher the meat, it’s also true that the older the cow, the more flavorful the meat. Very young beef cows-basically veal-has light colored meat that has very little flavor, which is why every veal dish you order at a restaurant comes with some fancy sauce. The older the meat, the more complex the flavor in the meat. A 30 month old cow has a naturally more flavorful meat than a 15 month old cow.