What is Grass-fed Beef?

As common as the term "grass-fed" has become, it is interesting that there is not a universally accepted definition. Grass finishing of beef has become an art that embraces technical knowledge, healthy pastures, grass-based animal genetics, clean water, and years of experience.

We raise beef in a manner that mimics the grazing of the native bison on native virgin pastures. Our animals are offered fresh grasses and legumes, allowing them to thrive without the use of antibiotics, pesticides or growth stimulants. They receive absolutely no grain or by-product supplementation and in fact spend over 90 percent of their lives on the nutritious, deep rooted, native grasses of the tallgrass prairie.

We have built our grass-fed products on a foundation of healthy grassland and grass-based genetics. Although grass-fed animals require half again more time to grow to maturity, this lifestyle enhances the health of the grassland, the animal, and ultimately your health. The resulting meat contains no production residues and is high in essential fatty acids, vitamins and minerals.

Ground Steak: $4.95/lb.
Short Ribs: $4.95
Chopped Sirloin Patties: $5.95/lb.
Back Ribs: $3.95
Stew Meat: $5.95/lb
Beef Shanks: $3.95
Stir-fry Strips: $6.95
Oxtail & Tongue: $4.95
Loin-cut kabobs: $7.95/lb
Heart & Liver: $2.95/lb
Chuck & Arm Roasts: $4.95/lb
Soup Bones: $2.95/lb
Brisket Roasts: $5.95/lb
Marrow Bones $1.95/lb
Top Round & Sirloin Roasts: $6.95/lb.
Dog Bones: $1.25/lb
Porterhouse Steaks: $16.95/lb
Ribeye Steaks: $14.95/lb.
Tenderloin Fillets: $19.95/lb
T-Bone & NY Strips: $15.95/lb.

** Specialty cuts, not listed , may be pre-ordered

Halves, Quarters and Bulk Orders: During our learning curve we were always told that the fairest and most consistent way to sell bulk orders was by the hanging weight basis. To make a long story short, we have found that there are so many variables between meat processors that it becomes mind boggling to try to arrive at a price that is consistent with the prices listed above. Therefore we have arrived at the following bulk order arrangements:

• Orders from the 2008 price list of $250 or more will receive a 5% discount
• Quarters, weighing about 75 lbs finished weight, will sell for $5.95/lb.
• Halves and wholes, in which you control the aging, trimming, cutting, process through the processor will continue to be sold at $2.75/lb hanging weight. You pay the processing.
• Finally, we plan on offering a CSA package, delivered quarterly that may be of interest.
• We are currently working with the State of Nebraska to offer limited on farm processing.

Because of its low fat and robust flavor, grass-fed beef is the perfect choice for gourmet cooking. You can successfully use your favorite recipes with the following adjustments: lower the heat, either by turning down the temperature or increasing the distance from heat source. Burgers, steaks, stir-fry, and kabobs reach rare or medium doneness in 70% of the time required for corn-fed. For roasts, ribs, and well-done steaks, we recommend slow cooking and utilization of marinades, sauces, and other moisture enhancing condiments. As with other gourmet meats, thaw slowly in the refrigerator and cook at room temperature.

For more cooking tips we suggest the Grassfed Gourmet Cookbook by Shannon Hayes or the Wild Game Cookbook by Nebraska Game and Parks.