Novy Ranches

Dr. Lowell Novy | Grenada, CA

What Makes Novy Ranch's Beef So Special

Located in Northern California’s Shasta Valley, Novy Ranches is owned and operated by the Novy family. First started by Dr. Lowell Novy, a small animal veterinarian, Novy Ranches' pasture-raised 100% grass-fed beef reflects Dr. Novy’s lifelong interest in conservation and ranching.

Novy Ranch

The cattle are born and raised on the farm, enjoying a wide range of native grasses including bluegrass, creeping foxtail and yerba mansa. The Novys pay careful attention to grass height, moving the herd regularly to protect the grass root system while ensuring the cows always have fresh food to fatten up on. The grasses they grow on-site are never sprayed with pesticides or fertilizers, and all the feed is non-GMO. The Novys don't use added antibiotics, and never use growth hormones.

Novy Ranch

Novy Ranches is a model of sustainability, and has been recognized by the North Region Water Control Board of California for not just protecting the land and local waters, but also the native Coho and Chinook salmon native to the region. It’s this clean, natural environment that helps make Novy beef so tender and delicious.

Cooking Grass-fed, Grass-finished Beef

Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Crowd Cow, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly.

At Crowd Cow, we've had the good fortune to taste a lot of grass-fed, grass-finished beef -- from different cuts and different producers. We've found that grass fed beef usually takes 25-30% less time to cook. You might be used to cooking your rib steaks 4 minutes per side, but for grass-fed beef, you'll want to only give it 3 minutes. Better yet, try sous-viding your grass-fed steaks or preparing them with a reverse-sear.

Lastly, consider a marinade or rub. These can often overwhelm more-mellow grain-finished beef, but are perfect for rounding out the flavor of grass-fed beef, and marinades in particular are helpful in keeping the meat moist, preventing it from overcooking and drying out.

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