100% Grass-Fed Beef
Recently, more and more customers have been asking about grass-fed beef. As the name implies, grass fed beef is from animals that are raised on a natural diet of grasses and other forage. Many people prefer grass fed because of its nutritional properties; compared to conventional beef it’s low in saturated fat, high in omega 3 fatty acids, and contains additional vitamins and nutrients.
Unfortunately, the term "grass fed" is sometimes misused by marketers who apply it to animals who start out raised on grass, but are later “finished” on a diet of grains to help accelerate their growth. Our grass-fed beef is 100% grass fed and finished. It comes from Beaver Brook Ranch in Hope, NJ, so it’s truly locally sourced.
Beaver Brook’s animals are pasture-raised, which means they spend time only on pastures, never on feed lots. Pasture-based farming greatly reduces the animals' risk of disease, which allows them to be raised without the use of antibiotics or hormones. It’s also better for the planet, as it significantly reduces the production of CO2 and other greenhouse gasses.
Dry aging is the process of hanging the whole animal, or primal cuts, in a humidity and temperature-controlled environment. It’s also the best kept secret of many high-end steakhouses. Dry-aging helps ensure that meats cook up tender, juicy, and flavorful. We dry age our grass-fed beef for 14 days, so it's quite different than the grass-fed beef you’ll find in grocery stores.
When preparing grass-fed beef, be sure to guard against overcooking. Generally it cooks a little faster because it’s more lean. If you plan to brown the meat, give it a coat of olive oil first. This will aid in the browning process and help prevent dryness. You may also benefit from tenderizing lean cuts like sirloin with a mallet, or using a marinade. See additional tips from the American Grassfed Association below.
We offer a variety of grass-fed cuts. Click here to see our selection. Use this form to place your order.
Note: grass-fed items may take up to two weeks to fulfill.
Grass-Fed Beef Packs & Shares
Our 20 lb. Grass-Fed Beef Packs are 1/3 roasts, 1/3 steaks, and 1/3 ground meat. The roasts and steaks are a random mix – based on availability.
Our 40 lb. and 160 lb. Grass-Fed Beef Variety Shares contain a more specific mix of steaks and roasts including: tip roast, shoulder roast, chuck roast, round roast, short ribs, cubes, london broil, tenderloin steak, rib eye steak, T-bone steak, porterhouse steak, sirloin steak, chip steak, soup bones, ground, and a few mixed items. The weights are approximate, but the prices per pound are certain – and very competitive. Advanced purchase is required; ask for details.
Grass-Fed Beef 20 lb. Sampler Pack:
Grass-Fed Beef 20 lb. Sampler + Cage-Free Chicken Pack:
Grass-Fed Beef 40 lb. Variety Share:
Grass-Fed Beef 160 lb. Variety Share (Quarter):
Grass-Fed Side of Beef (average weight 320 lbs. to 360 lbs.)
Unfortunately, the term "grass fed" is sometimes misused by marketers who apply it to animals who start out raised on grass, but are later “finished” on a diet of grains to help accelerate their growth. Our grass-fed beef is 100% grass fed and finished. It comes from Beaver Brook Ranch in Hope, NJ, so it’s truly locally sourced.
Beaver Brook’s animals are pasture-raised, which means they spend time only on pastures, never on feed lots. Pasture-based farming greatly reduces the animals' risk of disease, which allows them to be raised without the use of antibiotics or hormones. It’s also better for the planet, as it significantly reduces the production of CO2 and other greenhouse gasses.
Dry aging is the process of hanging the whole animal, or primal cuts, in a humidity and temperature-controlled environment. It’s also the best kept secret of many high-end steakhouses. Dry-aging helps ensure that meats cook up tender, juicy, and flavorful. We dry age our grass-fed beef for 14 days, so it's quite different than the grass-fed beef you’ll find in grocery stores.
When preparing grass-fed beef, be sure to guard against overcooking. Generally it cooks a little faster because it’s more lean. If you plan to brown the meat, give it a coat of olive oil first. This will aid in the browning process and help prevent dryness. You may also benefit from tenderizing lean cuts like sirloin with a mallet, or using a marinade. See additional tips from the American Grassfed Association below.
We offer a variety of grass-fed cuts. Click here to see our selection. Use this form to place your order.
Note: grass-fed items may take up to two weeks to fulfill.
Grass-Fed Beef Packs & Shares
Our 20 lb. Grass-Fed Beef Packs are 1/3 roasts, 1/3 steaks, and 1/3 ground meat. The roasts and steaks are a random mix – based on availability.
Our 40 lb. and 160 lb. Grass-Fed Beef Variety Shares contain a more specific mix of steaks and roasts including: tip roast, shoulder roast, chuck roast, round roast, short ribs, cubes, london broil, tenderloin steak, rib eye steak, T-bone steak, porterhouse steak, sirloin steak, chip steak, soup bones, ground, and a few mixed items. The weights are approximate, but the prices per pound are certain – and very competitive. Advanced purchase is required; ask for details.
Grass-Fed Beef 20 lb. Sampler Pack:
- $215
- Includes: 1/3 Roasts, 1/3 Steaks, 1/3 Ground
- All cuts in the package are dry aged, and individually vacuum sealed and labeled.
Grass-Fed Beef 20 lb. Sampler + Cage-Free Chicken Pack:
- $246
- 20 lb. grass-fed pack (described above)
- 1 pack cage-free fryer (1)
- 2 pack cage-free breasts (4 halves)
- 1 pack cage free boneless breasts (3 halves)
- 1 pack cage-free wings (approx. 1.5 lb.)
- 1 pack cage-free legs (4 leg/thigh)
Grass-Fed Beef 40 lb. Variety Share:
- $333
- Approximately 40 lbs.
- Includes: tip roast, shoulder roast, chuck roast, round roast, short ribs, cubes, London broil, tenderloin steak, rib eye steak, T-bone steak, porterhouse steak, sirloin steak, chip steak, soup bones, ground, and a few mixed items
- Advanced purchase required. Stop in or call for details.
Grass-Fed Beef 160 lb. Variety Share (Quarter):
- $1,317
- Approximately 160 lbs.
- Includes: tip roast, shoulder roast, chuck roast, round roast, short ribs, cubes, London broil, tenderloin steak, rib eye steak, T-bone steak, porterhouse steak, sirloin steak, chip steak, soup bones, ground, and a few mixed items
- Advanced purchase required. Stop in or call for details.
Grass-Fed Side of Beef (average weight 320 lbs. to 360 lbs.)
- $5.69 lb.
- Advanced purchase required. Stop in or call for details.
Tips for Cooking Grass-Fed Beef
© American Grassfed Association, 2011
- Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
- Because grass-fed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
- Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
- Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don't cook it cold straight from the refrigerator.
- Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It's a small, hand-held device with little "needles" that pierce the meat and allow the marinade or rub to penetrate the surface.
- Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it.
- Always pre-heat the oven, pan, or grill before cooking grass-fed beef.
- Grass-fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it's done.
- Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
- Pan searing on the stove is an easy way to cook a grass-fed steak. After you've seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
- When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
- Never use a fork to turn the beef. Always use tongs.
- When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
© American Grassfed Association, 2011