Jul 23rd, 2013 Archives

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Sylvan Dale Ranch Heart-J Beef

As of July 24, 2013, we have ground beef on hand, as well as some organ meats.  The ground beef is super-lean, 10% or less fat, and comes in 1 lb. vacuum-wrapped packages.  Ten pounds is the minimum purchase.  Prices are shown below.

10 lbs. – $7.45/lb.  ~~   20 lbs. – $6.95/lb.   ~~   40 lbs. – $6.45/lb.  ~~   80+lbs.  $6.25/lb

Organ meats (heart, liver, tongue) are $4.00 / lb.  We also have some oxtails and some marrow bones at $3.00 / lb.

We are taking advance deposits of $100 on wholes, halves and quarters for beef to be processed this fall.  The demand for grass-fed beef is growing fast, and we are already three-quarters sold out for our fall availability.  Beef is provided in the order that deposits are received.  As of July 24, those who place bulk orders can expect to receive the beef in late November. 

To place an order, please contact Kathi at 970-691-9373, or email Kathi.  More information available at our Heart-J Beef website.

Filed under Grass-fed Cattle by on . 1 Comment#

The results are in, and our pure grass-fed beef scored a win.

Every year we retain one small rib-eye steak out of most processed animals to send to a local meat lab to be independently tested for tenderness. Out of forty-one steaks tested, forty scored as tender. The breakdown is as follows:

Very Tender (Shear test score less than 3) 61%
Tender (Shear test score 3-4) 27%
Medium (Shear test score 4-5) 10%
Not Tender (Shear test score greater than 5) 2%

We’re pleased that our Heart-J Beef score high in tenderness, it confirms we’re on the right track in our beef-raising practices. For a more complete discussion of the factors that contribute to tenderness, see The Grass-Feeder’s Dilemma.

Of course, tenderness is a consideration mainly for steaks, about 25% of the cuts in a side of beef. Ground beef—about 40% of what’s included in a bulk purchase—is always tender, because it’s, well, ground.

And the remaining 35 percent of the cuts, mostly roasts and stew meat, are wonderfully tender when properly cooked, slow and over low heat. Six to eight hours in a croc pot is great.

For cooking tips, download our free Heart-J Beef Cooking Guide.

Filed under Grass-fed Cattle, Tender Beef by on #