Premium Grass-Fed Beef From Northern California
This satisfying dish features a sauce that is rich, deep, and syrupy. Six pounds of oxtail sounds like a lot, but it’s not…it will feed about four people....More Information
Tender pieces of short rib and barley add body to a soup you can make ahead and enjoy for days. INGREDIENTS 1 1/2 oz dried porcini or shiitake mushrooms 3 cups...More Information
Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don’t forget to bring over a loaf of...More Information
I describe the flavor of grass-fed beef as full, clean, and beefy to the Nth degree. Many cuts of grass-fed beef have half the fat of corn fed, less saturated fats, and more omega 3s, so if you’re eating lean, grass-fed is a good way to go. John Baldwin, Chef
When I lived in Buenos Aires, I ate steak at least 4 times a week. The steak is cooked slowly, over wood coals, and is redder, leaner, and tastes cleaner than grain-fed beef. Even on “Lomo”, which is filet, the meat is tender, juicy, and lean. I could eat 3x the amount of beef that I would eat back home (say 30 or 40 oz) and feel fine…go out and party, or surf, or do hard work.
Dave Whistler, Consultant
I eat only grass-fed beef because it is healthier for me *and* for the cow *and* for the environment. Sure it is more expensive (I live in a city and don’t have a big freezer for 1/4 or 1/2 cow shares), but imho, I would rather pay a small-scale rancher direct (i.e. Summit Creek), or a butcher, or Whole Foods, than pay doctors and hospitals. Plus, the expense keeps me from over-eating (!)…I will never go back.
Joan Barkley, Manager