HERE’S THE BEEF

Running low on beef, we are here to help you with Ranch/Farm raised beef

The cattle that we raised have natural/native grass to eat in the pastures, which they have access to the pasture their entire life. Cattle have some natural springs to drink from along with several water well fed troughs. When winter is here and snow is on the ground, cattle are fed hay/grains. The ranch has been here since 1930 and we are the 4^th generation on this land to raise Ranch/Farm Beef. We live on the original Ranch site and still have the original Ranch House. We have a cross between, Angus, Simmental, Braunvieh and Charolais cattle.

A few helpful hints in cooking farm fed beef to help replace the missing fat in the beef.

Since it’s lower in fat, Ranch/Farm beef runs the risk of drying out or becoming overcooked much quicker than your super-market beef. Replace the missing fat in the beef with juicy and flavorful ingredients.

When it comes to steaks, you might consider marinating for several hours before cooking. Tips for Cooking Ranch/Farm beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, the beef will be tough. Cook at a low temperature in a sauce to add moisture. A slow cook is ideal. The beef cooks quicker than its super-market relative, lower the heat on grill or stove. Due to beef not having much fat, be sure to grease your pan or grill with a bit of oil or cooking spray before cooking to make sure that nothing sticks. Never use a fork to turn the beef, always use tongs Preheat what you are cooking on so you will get that sear. You can remove your beef, and wrap loosely in foil and let it rest. It will continue to cook some. The temperature should rise about 5-10 degrees. Check with a meat thermometer into the thickest part of the steak, away from bone. Just like its super-market beef you can choose how your beef is cut.