There's a beef renaissance going on. The joys and health benefits of grass-fed beef are being rediscovered. Once scarce, but now appearing on menus again, grass-fed beef is lean, densely-textured and packed with nutrients and unmistakable beef flavor.
Grass-fed tends to be slightly tougher than grain-finished varieties, largely because of how lean it is. But our grass-fed beef offers both tenderness and great taste.
Do remember to err on the side of rare when you cook this lean beef. You don't want to toughen it.
Skip heavy sauces or rubs. Go the purist route: just season generously with salt and pepper. We bet you will enjoy every bite.
Just the facts
- Raised on family-owned ranches
- 100% grass-fed beef
- No antibiotics, no hormones, no stimulants
- Lean, tender meat with a mild flavor profile
- Ships in an uncooked state
- Yields 10 servings on average
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find ranchers that share our vision of a more humane and sustainable way of rearing livestock. We work only with those who respect nature, and focus on the best animal welfare practices as well as responsible stewardship of the land and environment.
Family-owned and -operated ranches in Australia allow the Angus and Hereford breed cattle a free-range lifestyle and a diet of 100% grass, including alfalfa and rye. These high-protein grasses along with plenty of exercise, convert to soft-textured muscle, not fat, and a firm, yet springy texture in the beef.
In keeping with our principles and protocols, the cattle experience little stress and never, ever get any hormones, stimulants or antibiotics.
Grass-fed beef offers high protein, minerals and B-group vitamins such as niacin, thiamin and zinc; it tends to be lower in fat, and ours has about 30% less than conventionally raised, grain-finished beef.
When carving into individual serving steaks, we recommend they be cut to at least 1½ inches in thickness. Sliced into steaks and grilled, this large ribeye can feed a backyard party. Or provide many meals to come when cut it into individual portions, vacuum-sealed and stashed in the freezer.
Even though our grass-fed beef is quite tender, it’s always going to be leaner than beef that has a grain finish. And since it is leaner, you have to take care not to overcook this ribeye, which will make it tough.
Try coating it with olive oil to protect it and help with browning. You might also use a light marinade. Grass-fed beef requires less cooking time than conventional beef, so make sure that you keep a close eye on it.
And be sure to cook only to rare or medium-rare so you don’t lose the tender texture and extraordinary flavor.