Grass Fed Beef

Consumers have been led to believe that meat is meat is meat. In other words, no matter what an animal is fed, the nutritional value of its products remains the same. This is not true. An animal’s diet can have a profound influence on the nutrient content of its products.

However, the difference between grainfed and grassfed animal products is dramatic.

Our grassfed beef are locally procured from Southern California. Our primary supplier, Carpenter Cattle Company, have been in business for over 3 generation and pride themselves for not feeding any grains for concentrate feeds.

“it is healthier for our animals to be in the pasture grazing we do not need to give antibiotics and we do not give growth hormone implants we believe our cattle should grow at their own rate the way nature intended” – Carpenter Cattle Company (2021)

So come on in and see the difference for yourself.

ENVIRONMENT

Cattle that are 100% grass-fed enjoy free range on grassy pastures throughout their entire life. They are never put in CAFOs (concentrated animal feeding operations.

DIET

Cattle eat their natural diet of grass, and may receive other grasses like silage and hay when weather conditions don’t allow for grazing

NUTRITION

Because cattle only eat grass and get plenty of exercise, the meat has less fat, 3X the heart healthy Omega 3’s, less inflammatory Omega 6’s, more CLA, which can speed fat loss and help fight cancer, and a higher portion of vitamin E, B-vitamins, calcium, carotenoids, magnesium, and potassium

INFLUENCE FREE

Unlike grain fed cattles, which are routinely given growth hormones to speed growth and antibiotics and other drugs to prevent the spread of disease in feedlots, grass-fed cattles are drug free.

DRY AGED

All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.