1How much beef and how many meals can I get out of a cow?
On a 1,000 lb animal a family of four will get between 100 and 130 meals of beef from a half of beef, or 50-65 meals from a quarter of beef. Eating beef two times per week it will take a family approximately one year to eat half a beef, or six months to eat a quarter.
2What does the ground beef incorporate?
When supply allows we offer premium ground beef packages. This hamburger incorporates all the top cuts of the beef including: chuck, brisket, shank, rib, loin, sirloin, round, flank, etc. In simpler terms, you’ve got the ribeyes, filets and strips right in the ground beef. Thus creating a tender and flavorful, exquisite dry aged hamburger that can be utilized in countless ways.
3How is the beef prepared?
Our beef dry is aged for a minimum of 14 days, USDA inspected and processed, packaged, then moved to the blast freezer at -30 degrees F. This allows the beef to be frozen quickly so that the water does not crystalize, preventing freezer burn.
4How is the cattle raised?
We make sure our cattle are raised in a natural, low stress environment as well as being 100% grass fed and grass finished. They are also free of growth hormones, steroids, and antibiotics. Among these fine benefits our Beltie beef, as compared to commercial beef, is also lower in saturated fat and total fat average, lower in cholesterol, have better Omega 6 to Omega 3 acid ratio, and higher in protein, calcium, and iron. The end result is a naturally lean beef that is not only healthy, but delicious. To see additional, and more in depth statistics and health benefits of Beltie beef, please visit the Belted Galloway Society.
5Do you cook grass fed beef different than regular beef?
Yes! Generally grass fed beef requires 30% less cooking time and will continue to cook when removed from heat. This beef is intended for rare to medium-rare cooking. If you like well-done beef, then cook at very low temperatures in a sauce to help add/retain moisture. The number one reason for tough grass-fed beef is from overcooking.