Just like tomatoes have a season, so does grass fed beef. Lush summer grass makes for great tasting beef. Winter grass makes for less flavorful—and less tender—beef.
At Carman Ranch in Oregon, the cattle spend their whole lives eating local, native grasses, out on pasture as much as the seasons allow. While the ranch isn't certified organic they follow organic practices, including not using any pesticides, fertilizers, growth-promoting antibiotics, or hormones. They only produce beef when the grass is at its richest and the cattle are at their fattest, making for seriously flavorful beef.
These boneless strip steaks have deeply savory, with earthy flavor and a great mineral tang. Or, for smaller appetites or more portioned cooking, we have a limited supply of four-ounce petite "minute" strip steaks, also from Carman Ranch. They'll take more than a minute to cook, but will pack a huge wallop of flavor into a petite size.
"I cooked a side-by-side test for my family with a prime strip from my favorite local butcher. Six people all agreed, yours were the best by far. Very lean, not gamy, rich and clean, way denser, great mouthfeel. I seared the outside all around in a cast iron skillet with a tiny bit of oil, then finished on the grill. Lots of Fleur de Sel & Five Star Pepper with a tiny bit of oil in pan. Nothing left on the plate!"
Rick, Naples, Florida
"Women are leading the trend of sustainable ranching and raising grass-fed breeds of cattle in humane, ecological ways.... Cory Carman thought she’d spend just a summer working on her family’s ranch in Wallowa, Ore., but she has parlayed her parents’ prairie into a leading local provider of grass-fed beef."
Amy Chozick, The New York Times