Early American Pioneer Way of Producing and Consuming Intensely Flavorful Beef
If we had a time machine and could travel back to when American pioneers had raised their own cattle for food; we’d find that their way of life is what we know today as Organic. In these days, people had more meaningful connections with their livestock and dry-aged their meat as means to preserve and intensify their natural flavor.
Unfortunately we now live in a world of instant gratification, thoughtless consumption, and chemical modifications in our food. The ways of old have become a rarity, however awareness of the benefits are starting to be more mainstream. Still, the American beef industry is dominated by the cheaper, faster, and more profitable mass production cattle feedlot farming. This inhumane method of cattle farming doesn't require large acreage of land for the cows to roam and graze feely. Rather, they stuff as many cattle into small feeding pens and confined spaces as they possibly can.
These gentle behemoths are fed unnatural diets of grains, byproducts and supplements with the sole purpose of rapid and abnormal growth. Not only is this not good for the cattle, but all the unmanaged non-organic pesticides, growth hormones, medicines and antibiotics are passed along into the final consumer product.
A Step Back in the Right Direction
We make every effort to honor the ways that early American pioneers used to raise their cattle. The reason why there are so few USDA Certified Organic Beef Producers in America, is because of the incredibly stringent requirements for validation.
The cattle rancher must be able to keep meticulous records of their livestock's lineage and living history to justify its USDA Certified Organic Beef status.
Livestock that gets non-certified organic hay, requires non-certified organic supplements to maintain weight, or medicine to treat an illness will be automatically disqualified. Even if the livestock has been USDA Certified Organic compliant for 98% of their life, it only takes one time to disqualify them.
Additionally, the cattle rancher is subject to USDA surprise visits to confirm that each compliance regiment is adhered to. At a moment's notice, the USDA requires an audit of the diligent records and to witness first-hand the livestock's feeding regiment and pastures.
Compliance is costly, time consuming, but essential for ensuring that you get pure beef goodness without all the extra things you never asked for or need. Sometimes it pays to be true to your roots, and raise cattle the way pioneers did.
A Time Investment
We believe that in order to get the most out of our cattle, we need to put the time investment in. Thousand Hills Cattle Ranch is one of the few 'Farm to Table' producers in the US that sell directly to the consumer. We are also in a league of our own as being one of the few USDA Certified Organic cattle ranches that also dry-age their beef.
Similar to fine wine, brandy, or a decadent cheese; beef's rich and natural flavors only become enhanced over time. Typically, you won't find a dry-aged steak in your regular grocery store as the time, cost, and weight give it an invaluable scarcity.
Our pure beef is dry aged from 14-21 days based on the breed of cattle and the moisture weight of the beef. Although dry aging intensifies the flavors via a reduction in moisture count by up to 30%, it makes the meat even more tender through introducing enzymes that start breaking down the meat fibers at the cellular level.
A dry-aged steak is a more high-end product because of this time investment, so it's crucial that the consumer knows how to best prepare it. It doesn't get much better than a perfectly seared, flavorful and tender organic pure steak. No wonder why all the greatest chefs in the world put dry-aged steaks at their world renowned restaurants.
Innovation in beef consumption doesn't always mean advancement, sometimes it just requires enhancement.
Reach out to us via Help@thousandhillscattleranch.com to inquire about our USDA Certified Organic Beef Cattle Ranching & Production Methods or if you simply need tips on how to best prepare and cook a Dry Aged Organic Steak for the best result.