Order
Beef
About Our Beef
History / Philosophy
Who We Are
Articles About Us
Our Guarantee
Shipping Information
Product Testimonials
Selected Bibliography
Retail Stores
Postcards & Wallpaper
Recipes
Monthly
Newsletter
Like-minded Links
Home
Contact
Us |
About
Lasater Grasslands Beef
Unadulterated Purity:
Our cattle are raised without antibiotics,
pesticides, hormones, growth implants, animal by-products, or steroids.
Fat Content and
Omega-3 Fatty Acids:
The vast majority of beef eaten
in America today is grain fed, finished in feedlots. Grass-fed beef is lower in fat and calories, and higher
in important vitamins such as beta-carotene and vitamin E, than beef finished on
grain. Research has shown
that grass-fed beef can lower cholesterol levels. In addition, grass-fed beef has 2-6 times more of the good fat called
omega-3 fatty acids. These
essential fats play an important role in many of the body's vital systems. For more
information on the nutritional qualities of grass-fed beef, visit www.eatwild.com
and look at "The Nutritional Benefits of Grass-fed Animal Products."
With LGB you know exactly where
your beef comes from and the complete history of the animal:
Most of the "natural"
and "organic" beef one buys in a supermarket is grain-fed in feedlots,
comes from animals that are from many different parts of the country, and is processed
at large slaughter plants. LGB
is different. All of our
beef comes from the Lasater Ranch and from our collaborators; all of whom have embraced
our cattle raising philosophy. Lasater Grasslands Beef products are processed at
small family-owned USDA-inspected plants.
 Room to Roam:
Our cattle have never been confined
to a feedlot, they spend their entire lives grazing grass pastures. Our cattle are
harvesting a naturally-renewable resource: the grasses of the Great Plains.
Quality beef takes time:
Dry-aging beef was standard until
about 20 years ago, when other, quicker processes took its place. Although it is
a more costly process, for centuries, in Europe, dry-aging has been the standard
of excellence for meat and game. This process produces extremely tender beef. Our
dry-aged beef is hung for 14-21 days in a temperature and humidity controlled environment.
The beef's enzymes break down and tenderize the meat, giving it a signature flavor.
This time-consuming process gives our grassfed beef its unique flavor and ensures
maximum tenderness.
Tenderness:
Lasater Grasslands Beef is a tender
product, though tenderness will vary depending on how it is cooked. You will not
be able to cut it with a fork. Because our beef is leaner than corn fed beef, care
needs to be taken not to overcook it. Our briskets and roasts, because they have
little marbling, need to be cooked at high temperatures to break down the weave of
the meat. The ranch is at 6,000 feet above sea level. We cook a 3-to-4 pound roast
at 400 for 30 minutes and at 300 for 30 minutes for medium. Lasater Grasslands Beef
cooks up to 50% faster than corn fed beef. If cooked to medium-well or well our beef
will occasionally be tougher than generic beef. As these animals are raised in their
natural environment and are healthy, it is safe to eat LGB rare to medium rare. 
Our Ground Beef:
All of our ground beef is 90% lean
and 10% fat. It is 100% beef. We do not add filler or water. Our ground beef comes
in 1lb. packages (5 lb. minimum order). We also offer a 5 lb. case of quarter-pound
patties.
Our Steaks:
Our steaks are cut 1.5" thick,
with the exception of sirloin tip and top round which are cut at 1". Because
cattle of different weights are harvested at different times of the year, our steaks
will vary somewhat in size.
Our Roasts:
Our roasts average
2-4 lbs. each.
Our briskets average 3-4 lbs each.
Our Sides of Beef:
Sides range in weight from 160-190
lbs. The approximate breakdown is 50% ground beef, 20% steaks, 20% roasts, 10% other
(brisket, short ribs, stew meat, etc.)
 |
Our 36-pound box:
The Family Sampler contains 16 lbs. of
ground beef. Approximately 8 lbs. of steak which may include two or more of the following
cuts: Ribeye, New York, Top Sirloin,
Sirloin Tip, and Round steak. Finally, 12 lbs. of roasts and assorted other cuts
such as Short ribs, Brisket, and flank steak. |
|