Grain Finished


Grain-finished beef is considered by many to be the finest tasting, most tender available for the dinner plate, both in the United States and around the world. The Midwest is reknowned for raising the highest quality beef because our cattle are fed a mixed ration. The largest portion of the ration is grass, but the steers are finished (a few months before harvesting) on a grain-rich diet which results the sweet, buttery tasting beef that everyone enjoys. Feeding our steers this exceptional quality ration creates well-marbled, tender, and flavorful beef. Marbling is the best method to judge a high quality piece of beef. Marbling is the small wisps of interior fat you see within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy. Don’t assume that the leaner cuts of meat will be the tenderest. This is not true. Marbling helps to maintain natural moisture within the steak as it cooks and results in the utmost tenderness. "But I've heard that 100% grass-fed beef is healthier." Not true according to research performed by the Department of Animal Science at Texas A&M University in 2013.
"At this point, there is no scientific evidence to support the claims that ground beef from grass-fed cattle is a healthier alternative to ground beef from conventionally raised, grain-fed cattle."





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