FAQ & Recipes

As many of you just found out due to the orders we just finished, half a beef will generally fit in and fill a 5 cubic foot freezer. This is the smallest size chest freezer you can get. However, it is pretty crammed full, and difficult to find cuts of meat.

Yes, you should cook it differently, whether you’re grilling frying, or even roasting in an oven! The unique marbling the grass-fed diet gives to the meat requires that you cook it at a lower temperature for a longer amount of time. The yellowish fat from grain-finished cattle breaks down very quickly under high heat allowing shorter cook times. The fat in grass-finished marbling is clear and harder to see. When high heat is applied it tends to tighten and not break down. This is why you would want to use a low heat for a longer amount of time to achieve that extremely juicy tender meal.

Absolutely! Hay is merely grass that has been mowed and cured to lock in all the nutrients. When fed other types of feed (ie grains) the cattle have to withstand a major bacterial mutation in order to process the energies in that feed. Hay, because it is just dried grass, does not require the bacterial mutation to be digestible. This allows us to supplement our grazing through the winter and keep the cattle all-natural and grass-fed.