Grazed on pasture, consistently marbled, and sustainably raised.
Our Pasture raised cattle are humanely and sustainably raised, Choice+ cattle with high marbling and tender flavor. We've met farmers who grow their own grain to feed their cattle, using artisanal ingredients like millet or apple pomace. Pasture-raised, grain-finished cows from small-scale, well-managed farms live healthy and enjoyable lives to create tasty, nutrient-laden beef.
100% Grass Fed Beef is healthier, hearty flavor. All Crowd Cow Grass Fed Beef is processed fresh and never tenderized. Packed with Vitamin B, A & E and other antioxidants compared to grain fed beef plus it also has lower levels of saturated fat.
Beef
From Care to Culinary Delight
Royal Ranch's unforgettable beef begins with ethical care. Raised in a low-stress environment without hormones or unnecessary antibiotics, our cattle develop distinct marbling for exceptional texture and flavor. Personally tended to by the Allred family on fertile land, they enjoy a 90% homegrown diet tailored to their unique biology. This commitment to care ensures marbling perfection and beef that's truly Raised and Grazed with Love.
100% Grass-Fed Excellence
Savor the exceptional richness of Frigorífico Pando's Angus and Hereford cattle, exclusively nurtured on lush pastures. Aged with precision, their steaks present a superior blend of natural flavors and juiciness. In their commitment to sustainability, their 100% grass-fed excellence ensures lean, robust meat—free from antibiotics and hormones, yet succulent and flavorful.
Beef Cooking Guides
| Beef Cut | Stove Temp | Avg Time | Finish Temp |
|---|---|---|---|
| New York Strip | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ribeye Steak | Medium Heat (sear) | 15 mins | 135-145 °F |
| Filet Mignon | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ground Beef | Medium Heat (sear) | 15 mins | 165 °F |
Note: The above guidelines are only guard rails. Stove tops, grills, and ovens all vary. Cook times should also take into account thickness of meat. To achieve a perfectly steak or roast, always check temperature intermittently; a meat thermometer comes in handy.
How to Hold a Steak Tasting
First, Select your farms and cut of choice. By keeping the cut consistent, you can see how other variables affect the overall taste and find the differences between farms. We recommend tasting about three to five farms to enjoy the variations without tiring out your tastebuds! Be sure to include some method of marking the different farms.
Grass-Finished vs Grain
There's a marked difference between the industrial beef world and the sustainable world of craft beef from independent farms. The industrial beef world trades away health, animal welfare, and variety for low prices, faster turnaround, and heaps of labels that mean little in the long run. USDA Pirce cuts may come from low cost, industrial feedlots.
Meat Marbling Basics
The USDA grading system rewards marbling above all else, so the eight "grades" that a cut could receive will prize a heavily marbled cut of meat, regardless of the history or flavor. This results in commercial feedlots forcefeeding grain pellets to fatten the cows faster while keeping them confined to small pens.
How to Cook Grass Fed Beef
That leanness, especially, means you need to cook grass-fed, grass-finished steak differently. Grass-fed steak has less water and less fat content than the grain-finished steak you might be used to. Here are our best tips for cooking a grass-finished steak to perfect yumminess: Grass-fed beef takes 25-30% less time to cook.
Grilling Steaks FAQ
How long do I grill a steak on each side?
Depending on temperature of grill and steak type, a 1 inch piece of steak needs close to 2 minutes each side for rare, about 4 minutes each side for medium, and 5 minutes each side for well-done.
How do you grill a juicy steak?
Grill over medium to medium-high heat - depending on steak type and size - until internal temperature reaches desired doneness. Be sure to cook both sides of steak at an equal amount of time.
When should I flip my steak?
Many people suggest flipping only once, at the middway point of cooking the steak, which is a perfectly good method. But, you can also flip a steak every 30 seconds or so and it will produce a nice crust that is just as good.
Should I put olive oil on steak before grilling?
Season the steak one hour before cooking, using extra virgin olive oil - or other preferred oil - fresh ground black pepper, and kosher or sea salt.
