the past several years we've slowly been incorporating angus breeding
into our herd to increase the beef genetics. If you look around you'll
often see the beef babies running around in the pasture with their moms
- its very fun to watch!
Aging Beef for Flavor
Aging beef by keeping it unwrapped under refrigeration for extended periods of time increases it’s tenderness because natural enzymes are released that help soften the connective tissue in the muscles. Not only is dry-aged beef tender, but also a great deal of moisture evaporates (there may be as much as a 20% weight loss), concentrating the flavor. The meat mellows, and the rich, beefy taste is accentuated.
There was a time in the not-so-distant past when all good butchers aged their beef, sometime for as much as six weeks. Today most butchers no longer have the room or the wherewithal to provide dry-aged beef for their customers. True, dry-aged beef is rare, but it is worth knowing about. Since there is a lot of shrinkage and trimming in this process, significant weight is lost. This makes dry-aging beef expensive, which is another reason the practice has largely died out.
From The Complete Meat Cookbook Bruce Aidells and Denis Kelley, page 90
18 and 28 months of age, the beef is processed at a small USDA processing
facility. It is aged for 2 weeks, then cut, wrapped in cryovac packaging,
Note -If you prefer your beef to be cooked until it is well done, then grass-fed beef may not be a product for you.
Some excellent resources for cooking grass-fed beef follow. Please consider them a sound investment in your culinary experience!
Grassfed Gourmet and the new The
Farmer and the Grill, by Shannon
One of the
advantages to wholesale beef is that the customer gets to dictate how
the meat is cut up: Steak thickness, roast size, ground beef or chuck,
stew or ground beef, hamburger patties? Dog bones? Liver? The processor
can help walk you through the choices as she takess your cutting instructions.
weight will wield approximately 569 lbs. of red meat and trim (take home
meat—which includes the average of 27 lbs. of variety meat: liver,
heart, tongue, etc.) and 146 lbs of fat and bone. This is roughly a yield
of 80% from the dressed or hanging weight
Retail Prices, Per Pound*
subject to change without notice