RECEIPE FOR TASTY 100% GRASS FED BEEF
1) Having the right genetics for being efficient at converting
forages into tasty meat is necessary regardless of the management
2) Good stockmanship is necessary to be able to know how to feed
cattle and as the old adage says “the eye of the master
fattens the cattle”.
3) An astute knowledge of agronomy is necessary to be able to
grow the correct types of grass and legumes that fosters tasty
meat. Also, the addition of proper soil amendments enhances the
nutrient density of the finished product.
4) On slaughter day several seemingly unimportant procedures
are crucial with grass fattened animals. Grass fattened animals
have very small amounts of fat within each cell compared to conventional
grain fed animals. Stress of any kind (rough handling loading
cattle, long hauls to slaughter houses, and rough handling at
slaughter houses) causes what little intramuscular fat that is
present to be moved outside of the cells which causes improper
curing resulting in poor palatability.
We produce seasonal artisanal 100% grass-fed certified organic
beef from Scottish Highland Cattle. We harvest 20 – 25 carcasses
per year which are available from two beef offerings in August
and January. We do not plan on getting any larger but continually
hone our agricultural and stockmanship skills with the goal of
producing tastier grass fed beef than each year previously. We
always sell out and can never fill all of the orders we receive.
We are introducing a new concept this year called standing orders.
We will save whatever products and amounts you wish from each
of our two beef offerings every year in
August and January. We recommend you order about
6 months of what you would plan on asking for each offering. We
will honor standing orders priority-wise when based by the date
from which they are placed for as long as you would like to participate.
X Please e-mail me a 2010 list of products,
prices and today’s availability.
We want to invite everyone to this years farm
tours on Saturday, May 15 and Saturday, August 21.
We will assemble promptly at 3:00 at the entrance of our one mile
long driveway to our farm. It will be a combination of both driving
and walking as we work our way across our farm meadows viewing our
various groups of cattle. We firmly believe that everyone should
be able to see where their beef comes from and what kind of life
the animals have that produced that beef. You will be able to find
out how we produce “Nutrient Dense” beef, why we produce
it, and why it is the healthiest form of beef available.
For directions to
the farm, please send us an e-mail
We absolutely have loved eating your delicious
ground steak and rib eye steaks. In addition, the round steaks are
the best that we have ever eaten. I would like to place another
order if possible.
Meat is delicious. Best I’ve ever had. Kids
love it too.
My whole family is
enjoying your wonderful beef. Thank you so much for all your hard
work. Now that I have given my friends their share, I just have
to find out if you have any more beef available or if you will in
the near future. You were right, once you have this beef you can’t
go back to the grocery store and buy. YUK!! So I look forward to
hearing from you.
Miller Place, NY
Love your steakburger. It is tasty and oh-so lean.
But, mainly the flavor is great and I like the grind. I am interested
in purchasing more of your beef.
We are enjoying the beef so much. Thank you.
We just wanted to thank you. We received the package
of (frozen solid) meat the day before Christmas. We’ve already
been enjoying it – really delicious.
We received our beef order on Thursday and tried
the ground steak on Friday. Wonderful!!! Yesterday we made a roast
(slow cooked in the oven for 8 hours) and it was fabulous! We are
thrilled with the beef and are looking forward to trying all the
different cuts we ordered.
“Thanks for the meat shipment. The roasts