Where’s the beef, who doesn’t remember that from the 80’s. It was one of the most recognizable slogans at the time. With that being said, I am very happy to say that “THE BEEF IS BACK…IN A BIG WAY!
I myself, grew up in the 50’s in a fairly rural area in North Western Pennsylvania. Several of my moms siblings were farmers, because of this, I was fortunate enough to enjoy quality meats from an early age. That was then and this is now. The 1950’s was a whole different world than present time. Unfortunately, today we have no idea what has been done (chemical & preservatives wise) to the meat we eat.
Where’s Does Our Beef Come From
Our Ranch is nestled on the western slopes of the Big Horn Mountains. In fact, this amazing 40,000 wild acres is fed by natural springs, a mosaic of juniper, sagebrush, red dirt, and limestone cliffs. To be sure, this is some of the finest natural rangeland in the world. The end result is honest food from honest folks.
This harsh, delicate environment, climate, and geography of the desert mountain west supports the most potent grasses on earth. We can do better each day by taking care of our land, keeping up with changing knowledge and education. We walk proudly knowing that our work is who we choose to become as individuals. And what matters is what we leave for future generations.
Taste the Tradition
Our tradition is that the best tasting beef has to be raised slowly and with respect to nature. Due to the fact that nutrient density goes hand in hand with flavor and aroma, soil health has to be our main focus. Our knowledge of cattle and the vast grasslands they roam was instilled by our forefathers. Bucking the trend by investing in nature’s lessons, we only harvest older animals of 4 to 14 years of age. Like a fine wine, our beef gets better with age.
Our double-aged nutrient-dense beef is raised in accordance with the laws of nature. Therefore, it is considered the rarest, healthiest, and most flavorful beef in the world. Don’t believe us, your pallet will confirm that.
It’s All About the Fat
We, as humans can starve on protein. Because of this, we focus on the fat. Fat is the fuel, it’s where animals store nutrients and toxins. To produce the cleanest, most nutrient-dense fat, animals need to spend many years harvesting the seed of the native landscape. Doing this allows our bodies to respond to natural elements only held in the grasses these cows eat.
Why is Fat such an Important Component for Quality Meat
There are several reasons.
1.) Flavor: Fat carries and enhances the flavor of meat. Plus it adds richness and moisture to the meat. Therefore, making it more enjoyable and appetizing.
2.) Texture: Fat contributes to the tenderness and juiciness of meat. It provides a softer and more delicate feeling in your mouth. The result is preventing the meat from becoming dry or tough when cooked.
3.) Nutritional value: Fat is a significant source of energy in meat, providing essential fatty acids, vitamins (such as vitamin A, D, E, and K), and other nutrients. It contributes to the overall nutritional profile of meat.
4.) Moisture retention: Fat helps retain moisture during cooking. It acts as a barrier against heat, preventing the meat from drying out and becoming less palatable.
Listen up: It’s important to understand that the quality of fat also matters. Good quality meat typically contains a balance of marbling and external fat. Excessive or unhealthy fat, such as excessive external fat or unhealthy saturated fats, may not be desirable for health reasons, so moderation is key.
Great Meat deserves a Great Wine to go with It
What could be better to enjoy with a great steak than a glass of Fine Wine. Our Wine of the Month Club is simply the best that Napa and Sonoma Valley CA. has to offer. Wine that is aged just like a great piece of meat. No wine is bottled until it is naturally ready. It is then shipped in refrigerated trucks right to your door. What could be better, a Great steak with a great glass of wine.