Why is Seven Springs Beef better?

  • Our cattle are provided free choice access to nutritionally organic based mineral supplement.
  • Our cattle are raised free of steroids, growth hormones and antibiotics.
  • The cattle graze from birth to maturity on nutrient rich, grasses grown without the use of chemical fertilizers and herbicides.
  • Our cattle are handled humanely, matured from birth, as nature intended. Situated in the foothills of the Oregon Cascade mountains, allowing our cattle to graze on lush, hillside meadows, drinking clean water provided by one of several springs within the ranch property.
  • Our cattle are never held in feedlots!
  • Our cattle are fed home grown and produced, winter hay stocks.
  • Our cattle have been selectively bred from original, registered Hereford stock. Brood cows are never introduced into the herd, further protecting our cattle from disease.  Through the introduction of quality, registered Angus herd sires, we have provided hi-bred vigor and genetic diversity to continually improve the herd.
  • Our cattle are processed by a local butcher. You decide the size of your roasts, thickness and number of steaks to a package, request custom or specialty cuts and, most importantly, control the percentage of fat added to your ground beef.

You may feel confident your grass fed beef is:

  • extremely lean, 90% or better

  • made from a single young animal, processed to your personal specifications.

  • high in Omega 3 fatty acids, and Conjugated Linoleic Acid

  •  less likely to harbor E. coli than grain fed beef

  • raised humanely and managed naturally from birth


OUR grass fed beef:  The ground beef will taste more like ground steak because the minimal fat added comes from the same animal, not random trimmings from several animals!  You will be pleasantly surprised by the small amount of fat and absence of commercially added water left in the frying pan after browning ground beef.

HINT: If you are making patties for hamburgers…undercook them just a bit to enhance the flavor and retain the moisture. 

DRY-AGED: We ask the processor to dry age our beef for as long as possible to optimize the time for enzymes to naturally tenderize the meat and enhance the flavor. A side of young beef will usually range between 200-300+ pounds.  The approximate breakdown is 50% ground beef, stew meat, 20% steaks, 20% roasts and 10% other (brisket, short ribs, oxtail) 

COOKING:  Extra care should be taken to avoid over-cooking grass fed beef.   Avoid using higher temperatures, (as is advisable with grain fed meat to help remove fat), as it is un-necessary, and may actually, toughen the meat. 

HINT:  Grass fed beef cooks faster than grain fed, even at lower heat… sometimes up to 30% more quickly.

GRILLING STEAKS:  Grilling steaks should always be done over a slow, medium fire, meaning; not searing hot.  Spices should be added while the meat is on the grill, immediately before serving and while the surface of the meat is moist.  Hint: Rub the hot grill immediately before placing the meat on to cook with an onion cut in half.  This will not only enhance the flavor, but will help prevent  meat from sticking.  Salt, if added, should always be added after cooking as to do so beforehand will draw the natural juices out.  While some believe placing a frozen steak directly onto the cooking grill will seal in the juices, we prefer thawing the meat, refrigerated, 12-24 hours ahead of time. 

HINT: Use caution when using a microwave to thaw meat you will be grilling as it may cause meat to cook unevenly. Microwaves are best used for thawing ground beef, not steaks or roasts.  Refrigerated thawing is always best!

MORE on grilling burgers:  Because ground beef from grass fed cattle contains less fat than typical supermarket beef, you will want to grill burgers over a slower flame and avoid overcooking.  If you like your burgers well done, you may want to brush on a bit of olive oil as you cook to keep them from drying out.  Turn with tongs; don’t pierce with fork or “flatten” as you grill (forces out juices). Always add salt last!

The size of the steaks will vary to some degree with the age and size of the animal.  Normally, steaks are cut 1 to 1.5’ thick with the exception of sirloin tip and top round which are normally, one inch thicknesses. The roasts will average 2- 4 pounds; briskets a bit more.   Except for the most tender of cuts, we recommend using a dry rub or marinade before grilling or pan frying. Using a good, virgin olive oil adds moisture and will aid the marinade’s action.

Marinades are great to use on steaks and roasts to further enhance flavor and add to the tenderness of the less prime cuts (round steak, loin, tri tips or chuck or rolled roasts).  Using natural tenderizers:  Pineapple, Papaya, Mango, Kiwi, Citrus and Honeydew juices are popular and tomato based, vinegar, wine, buttermilk and yogurt are also be used as natural, base ingredients.   Soy, balsamic vinegar and olive oil are always great additions to all marinades!   (Marinades are best used for a minimum of 2-4 hours and if done overnight, turning the meat several times to ensures even coverage.) 

Healthful tip: Try to use organic ingredients wherever possible and specifically, cold-pressed, virgin olive oil, if needed. (We believe in Using grass fed butter sources, unsalted, wherever possible, to avoid or lessen health hazards associated with consumption of solid fats.)

Simple Beef Steak Marinade:  Soy based, great for kabobs, steaks & ribs

½ c ginger, chopped    1 green onion, chopped    1 clove garlic, minced     ¾ c oil (olive) 

¼ cup soy      3 tablespoons/honey or sugar    2 tablespoons apple cider vinegar

Pineapple Beef Marinade:   (another great grilled steak marinade)

6 oz. pineapple juice                2 Tablespoons Dark Brown Sugar

3 cloves garlic, minced             ¼ teaspoon ginger

½ teaspoon garlic powder       ½ teaspoon onion powder

1 Tablespoon peanut oil          ¼ teaspoon white pepper

1/8 teaspoon cayenne             3 Tablespoons soy sauce

Stir ingredients to make sure sugar dissolves, rest the mixture 1 hour.  Place defrosted meat in freezer bag, pour marinade over and squeeze extra air out of bag.  Marinade overnight, turning bag several times before grilling.

Tri Tip for the Tipsy Marinade:

1 oz. Jack Daniels    

4-6 cloves garlic, pressed  

¼ tsp balsamic vinegar

½  tsp honey     ¼ cup oil

All Purpose ~ Beef Marinade ~ All natural and Amazing!

1 cup red wine             1 cup apple juice

1 cup lemon juice         ¾ cup apple cider vinegar

¾ cup soy                      1 cup water

2 cloves garlic, pressed    1 Tablespoon basil

Seal in freezer bag and turn every 20 minutes for 2-3 hours.

 

Thank you for purchasing 7 Springs Grass-Fed Beef! Please let us know what you think!