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BAY AREA LOCALLY PRODUCED BEEF
As eating locally and eating sustainably increasingly become a part of the common vernacular, many people have stopped asking why and begun to explore how. Turns out even after joining and understanding the sustainable and local movement, it still requires significant effort for an individual to identify and locate the "right" food source. Summer is fast approaching and barbeque grills everywhere are being uncovered and fired up. It is a great time to try out some locally raised meat. This installment includes local beef, where it is raise and where you can buy it. Chileno Beef About the ranch and their beef: Cattle are born and raised on this 600 acre ranch, located in Marin County, just over the Golden Gate bridge from San Francisco. They are grass-fed and "never stressed by trucking, moving to several locations en route to slaughter, or crowding into smelly feedlots." Chileno beef is offered by the split quarter, half or whole. A typical quarter weighs about 100 pounds and costs around $320 to $330 (including butcher costs). To learn more about how they run the ranch, visit www.chilenobeef.com/faq.htm Where the ranch is located: Chileno Valley Ranch, Petaluma, CA 94952 Where to buy:
Holding Ranch Beef About the ranch and their beef: Cattle are wholly raised on grass on the hills of Lafayette, California. They never receive any supplements, antibiotics, corn or other feeds that are unnatural to ruminant animals. The cattle share the ranch with horses, sheep, goats, and other animals owned by Deer Hill Ranch, a non-profit organization that conducts animal interaction and team building programs. To learn more about how they run the ranch, visit www.holdingranch.com Where the ranch is located: Holding Ranch, Lafayette, CA 94549 Where to buy:
Marin Sun Farm About the ranch and their beef: Raise their own livestock and also purchase them from partner ranchers who fill in seasonal gaps in production. No animals are ever given growth hormones or administered low level or fed antibiotics. 100% grass-fed and pasture raised their entire lives, with no consumption of grain, by-product supplements, or ever setting hoof within a confinement feedlot. To learn more about how they run the ranch, visit www.marinsunfarms.com Where the ranch is located: Point Reyes Station, CA 94956 Where to buy:
Morris Grassfed Beef About the ranch and their beef: Cattle are born and raised in the coastal ranges of California. The Morris cattle receive a completely organic diet of fresh grass, forbs and legumes. They are never fed synthetic hormones or antibiotics. Morris beef is offered by traditional split half (80-100 lbs, requiring 4.5 cubic feet of storage), CSA style split half (delivered 3x per year in smaller portions), half or whole. The cost is $6.3 per pound for traditional split half and $7.10 per pound for CSA style split half. A 87 lb CSA style split half can be broken down to
To learn more about how they run the ranch, visit www.morrisgrassfed.com Where the ranch is located: San Juan Bautista, CA Where to buy:
Prather Ranch Meat Co. About the ranch and their beef: Works with small, local ranchers and farmers in Northern California to offer sustainably-raised meats. But the cattle are not strictly grass-fed. They can be fattened in feedlots and on a mix of organic grains To learn more about how they run the ranch, visit www.prmeatco.com. See what Organicpicks users say about Prather Meat Where the ranch is located: Northeast of Mount Shasta, CA Where to buy:
Because grassfed beef is leaner than grain-fed, it does not have much extra fat to keep it moist when cooked too long or at temperatures that are too high. So… Tip #1 for cooking grassfed beef is: Do NOT overcook. Grassfed beef generally needs 30% less cooking time than most grained fed beef. You can coat the beef with olive oil for preventing drying and easy browning. Tip #2: Get a thermometer and keep the temperature between 145 to 155 F for medium-rare to medium. Going over 155 F is a good way to ruin your grassfed steak Tip #3: Do not microwave. Thaw the meat in refrigerator. Do NOT defrost in a microwave Tip #4: Let the cooked meat rest for 10 minutes before serving. This will redistribute the juices inside the meat. To see more in-depth tips on making perfect grassfed beef dishes, visit: www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp
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