Beef

Description

Tasting notes of grass–fed and grass–finished meats are all about 3 main things. Flavor. Texture. Fat. Grass feeding and finishing changes everything in the end product. Ranch soil imparts a unique and exquisite flavor to the animals that graze here. Chef can expect a vegetal quality from the highland grasses, a minerality from the soil, a creaminess from their extended grazing, and notes of clarified butter, mushrooms, and nuts in each bite. Grass feeding and finishing creates leaner, more flavorful marbling. Because of the leaner nature of our dry-aged, grass-fed &  finished meat, cooking more gently at a lower temperature is recommended. The meat will retain a redness even when thoroughly cooked.

The main individual primal cuts of beef are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. Each of these primal cuts is then broken down into sub-primal cuts which are turned into delicious dishes by chefs.