English Aged Grass Fed Beef

English Aged Grass Fed Angus Beef

We partner with a neighboring beef farmer who raises our grass fed Angus.   He has worked to develop pastures with grasses that have been imported from throughout the world. He also uses an innovative crop rotation plan, which includes maturing his crop and instead of using a mechanical process, he allows the herd to enter the fields in a controlled manner and harvest, fertilize, and improve the soil structure in one step.

Unlike most grass fed operations, his herd has been selected over the past 20 years for their ability to marble on a strictly grass based diet.   If you choose to compare this product to most other grass fed beef, you will find this to be clearly superior in both taste and texture.  The beef is sold in 1/8, 1/4, 1/2, 3/4 or whole portions.  At times, we will have bulk hamburg available as well.  The beef comes frozen, wrapped, and labeled.  Steaks—2 per pack, roasts—2 lb. packages, and hamburger—1 pound packages.

Please email us for ordering information.

Why is our beef “Dry Aged”?

Dry aging is simply allowing the beef to hang in a controlled environment for a select amount of time prior to the final cutting.  Since aging in an uncontrolled environment would normally allow bacteria and mold to act on the beef in a negative way, it's carried out at low temperatures, generally between 34 and 38 F. Beef can be aged anywhere from a few days to as long as six weeks, our beef is aged for 21 days, as this seems to optimize flavor and tenderness while limiting the losses as dry aging results in a loss of meat over time due to water evaporation and surface mold (which must be trimmed off).  Directly after cattle are slaughtered, their meat is generally quite tender, which is one reason people like fresh-killed meat. However, since few of us adjoin a stockyard, most of us have to settle for meat that's not nearly as fresh. During the first 12 to 24 hours postmortem the meat will toughen as the muscle fibers shorten. After that, however, enzymes in the meat attack the structural proteins that make meat tough (a process called "postmortem proteolysis"), resulting in slow and natural tenderization. 

Why is grass fed beef better than grain fed?

• Grain fed beef has more Omega-6, compared to the Omega-3 in the same meat. As mentioned earlier, when these two fatty acids is out of nutritional balance in a food that is consumed, it is not healthy for the body. This is a major difference between these two types of beef and tips the scale for health in the direction of grass fed.
  
  
• Grain fed beef has a lot more saturated fat than grass fed beef. Saturated fat is, of course, a known factor in heart disease development. Reducing saturated fat in the diet is a good thing and grass fed beef can help.
  
  
• Grain fed beef has less CLA, or Conjugated Linoleic Acid.

CLA has been shown to reduce body fat, help with weight loss, increase metabolic rate, help to lower insulin resistance and cholesterol, among other health benefits

-    Grass fed beef excels nutritionally in vitamin A, E and Beta Cartotene, over grain fed beef.

·      Grass fed beef is nutritionally superior to grain fed, for these reasons and more.

How much do I need to order?

Due to USDA guidelines, we only sell the beef in portions of the entire animal - we cannot sell individual cuts.  You can order 1/8, ¼, ½, or a whole beef.  We are actually selling you the “hanging weight” of the portion of the animal you choose to purchase, and the fee the butcher charges.  1/8th of a beef is usually anywhere from 75-90 pounds hanging weight and on average includes 20-25 lbs. of hamburg, 6-8 packs of various cuts of steaks (2 per pack) and 5-7 various cuts of roasts (2 lb. avg.).