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.
Raised humanely by ranchers dedicated to regenerative agriculture practices that are good for the soil, water, plants, animals and people. Bold, beefy flavor, with a organic 100% grass-fed diet. these animals contain 60% more omega-3 and twice as much Vitamin A and E than grain fed beef.
Creekstone - Humane Animal Care
From the moment they are born to when they enter our plant designed with their welfare in mind, we treat every animal with the compassion they deserve. Our cattle receiving facility was the first to be built from ground up adhering to the guidelines and design of Dr. Temple Grandin, associate professor of animal science at Colorado State University and one of the world’s leading experts on animal welfare. We also hold official certification from the Humane Farm Animal Care (HFAC) organization.
Farm Spotlight - Panorama
Panorama’s raising practices preserve 1 million acres of certified organic grasslands — land that is free of herbicides and pesticides — and ranchers take great care to ensure the herds and surrounding ecosystems stay healthy as part of a holistic regenerative agriculture plan. Panorama is dedicated to providing fair prices to these farmers — which ultimately ensures sustainable practices can stay at the forefront of their ranching, strengthens their local economies, and protects and vitalizes the ranching community for future generations.
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.
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.
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.
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.
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
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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.
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.
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.
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.