3 secrets to our tender & juicy 100% Grass-fed Beef Steaks

Good morning Farm Family,

This beautiful spring weather already had me out grilling for dinner last week... I just love this time of year!

Today the spotlight is on our thick cut, 100% Grass-fed Beef Steaks—full of rich marbling, deep beefy flavor, and juicy tenderness.

Our premium steaks truly deliver a superior experience over what is served at most steakhouses. In fact, Willowsong, a classy restaurant in Washington, DC features our New York Strip Steak as their signature steak dinner.

Chef Jeff recently invited our family down for a personal tour and served us our own steaks prepared in his signature style with a Red Wine dry aging for added flavor.

Below is the actual steak served to me personally at medium/rare perfection. I know a picture is worth a thousand words, but you definitely need to taste this steak for yourself! :)

Let me explain why our steaks are so incredible whether they are served at a fancy restaurant or at-home grill.

1. Real Marbling Takes Time

Most grass-fed beef has a reputation for being lean, dry, and tough. Not ours. Our cattle forage on a wide variety of regenerative pasture grasses for 6-8 months longer than most beef. This allows them to slowly build up 100% Grass-fed fat the natural way.

No grain, ever. Our beef marbling is hard-earned from grass only.

It is difficult to achieve, but the reward is worth the investment. While we don't hit "Prime grade" very often, our focus keeps many of our steaks solidly in the Choice range—well above the average lean grass-fed beef.

This extra time on grass to build fat & flavor is critical... But the next details are just as important.

2. Regenerative Pasture Diversity Drives Flavor

The rich diversity of grasses in our regenerative pastures is a big contributor to our beef's elite flavor profile. Grain-fed CAFO beef eat a constrained diet of mostly corn & soy. By contrast, our cattle enjoy a "salad bar" of nutrients, which results in complex flavor and 5x more Omega-3 fatty acids than grain-fed beef.

3. The 10 Day Dry Age

The final step happens at our own USDA Butcher Shop. We dry-age our beef for 10+ days to increase tenderness and allow extra moisture to evaporate. This concentrates the "beefy" flavor you can't find in grocery store meat.

Ready for the Feast?

As you prepare for a fine dining experience with one of these premium steaks, please follow my step-by-step recipe guide to Grill or Pan-Fry our steaks to perfection. (If you have my Free Steak Guide these recipes are posted there as well.)

This cooking moment is the culmination of all the careful work from Regenerative Farm Pastures to Butcher Shop Dry Aging.

100% Grass-fed marbling melts as it cooks, basting the steak internally to create an incredible tender, savory steak. Salt & Pepper with a pat of butter on top for bonus flavor... medium-rare finish... a short rest off the heat... And THE FEAST is ready to begin.

Enjoy the experience with family and create treasured memories around the table.

Happy grilling with clean, delicious beef from your family farmer!

All the best,
Wesley

~5th generation on the farm

>> Shop Delicious Grass-fed Steaks <<

P.S. We’ve ensured our meat is always Citric Acid-FREE. We went through a special USDA approval process to meet cleanliness standards without using the standard citric acid (which is often derived from black mold).

P.P.S. As always, we offer a 100% Satisfaction Guarantee. If you aren't happy with your order, just reply to this email and we will make it right.