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Frequently Asked Questions!
Is your beef organic and natural? The definitions of “organic” and “natural” have created more confusion than clarification for consumers. For example, USDA defines “natural” simply as being minimally processed. Organic may also mean that grain and supplemental feed may be used. Although we have to use more words to describe our beef, we think we are educating rather than adding to the confusion. Our Beef is “100% Grass-fed and Pasture- raised. We use No
Antibiotics and No Hormones and our cattle are all We know there is a marketing controversy about which is healthier, grass-fed or commodity (feedlot) beef. As ranchers, we like to think that all beef is healthy. And we think our customers are smart enough to know what is healthy and what is not. All we can do is put out the information about our beef and how we raise our cattle – you decide what you want to buy. There is a recent publication entitled "Human Health Effects of Fatty Acids in Beef," from the Extension Service of West Virginia University, which can be found on the following web site: http://www.wvu.edu/~agexten/forglvst/humanhealth.pdf This publication will tell you all that you need to know about Omega-3-Fatty Acid, Omega-6-Fatty Acid and CLA. “WE STARTED AS A “MOM &
POP” OPERATION IN 1997 AND HAVE GROWN INTO A FAMILY OPERATION. Our ranch is a small ranch compared to other
ranches that primarily raise calves to be sold to various commercial meat
packers. Their businesses usually
end at the “ranch gate”.
On the other hand we raise cattle and take our products directly to
the consumer – “From Pasture to Plate”. We focus on a niche market; customers who like
home grown grass-fed beef.
HELP US WITH A NEW IDEA Would you support a The new Whole Foods stores on A
simple yes or no will do THANK
YOU TIP FOR THE MONTH Many of our customers have discovered our Foreshanks. Especially for stew, the marrow from
the bone adds that special flavor.
It is also used to make Osso Bucco. Kay is working on a recipe for bone
marrow on toast. We will let you
know what she comes up with. If
you have a recipe you would like to share, drop us a line. Did you know? The safest way to thaw frozen vacuum packed beef products is in the
refrigerator. For best results,
bring meat to room temperature before cooking. Let cooked meat stand for 5 minutes
before cutting or slicing – it will be “juicier”. WE HAVE CHANGED PROCESSORS (MEAT CUTTING SERVICES) SO THE PACKAGING MAY
LOOK DIFFERENT. STILL A FEW KINKS
TO WORK OUT SO LET US KNOW IF YOU HAVE ANY PROBLEMS WITH YOUR PRODUCT. |
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New Happenings: We just went into the restaurant business. We serve breakfast and lunch daily and late pupus Thursday, Friday, and Saturday until 9 PM. GRADUATION,
WEDDING, BIRTHDAYS – HAVE IT AT CORAL CREEK. WE WILL HOST private parties WE CAN ALSO CATER YOUR EVENT Paniolo Grill at Coral Creek
Golf Course Phone: 440-1137 *********************************** (answer to home page question) WHY OUR PRODUCTS ARE SOLD
FROZEN Because of our Concerns for food
safety. These are the shelf lives of beef frozen and un-frozen.
A CHART THAT MAY BE OF HELP.
Cuts you
may not have tried ¨
Skirt Meat (Hanger Steak) – Perfect for
fajitas, cut cross grain, thin slice and marinate first (4-6 hrs) Grill
crusted surface and medium rare inside.
Don’t get much per carcass so pre-order. ¨
Flank Steak – Another one for marinade,
flavorful, cut cross grain, also thin slice similar to skirt meat. Crust surface and medium rare inside. Pre-order best ¨
Tri Tip Steak/Roast – search the web for Santa
Maria Tri Tip Recipe. Best recipe
we have tried with this cut. ¨
Foreshanks – our favorite. Use in your beef
stew or osso buco recipe. When
finished cooking take a spoon and scoop out the marrow from the bone. Season with salt, pepper, chopped
onion and capers. Use this as a
spread on toasted French bread – as an appetizer. SEND US
YOUR FAVORITE RECIPE USING OUR BEEF AND WE WILL INCLUDE IT HERE. “It’s Healthy, so eat Plenty” (from
our paniolo) |
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