Aged. Forage Fattened.
Frequently Asked Questions
Q: How much fat is in your beef?
A: There is a nice proportion of fat, but it is definitely much leaner than conventional beef. Our burgers are juicy but not sopping. If cooked in a pan, you can remove the burgers and cook some veggies or fries in the remaining fat. Remember this is healthy fat and is prized in grass-fed meats.
Q: Do you ship?
A: We certainly do not mind meeting you a reasonable distance from our farm to drop off an order especially if we are already going that direction. We encourage people far from us to find a local producer. We are looking into this for those that can not find a comprable product.
Q: What does dry aged mean?
A: Dry aging is a process of letting the meat hang above a frozen state for a length of time (that differs depending on the ruminant animal) to allow the proteins to begin to breakdown. This enhances the natural flavors of the meat, improves texture & reduces the water weight. Ultimately, you are buying meat that is tastier and more tender with less overall water weight.
Q: Where do you get your meat processed?
A: Fred drives about 9 miles to Wiatreks in Poth, TX, to process and have our animals Texas state inspected and labeled for our grassfed beef, lamb, goat, and pastured pork.
New Braunfels Farm to Market - a 2 min clip
The Floresville Locavore
Beyond Organic by Jo Robinson
Cud - a downloadable short film
Dr. Mercola - health information & lots of great links
The Stockman Grassfarmer
All Rights Reserved. Grassland Oasis Floresville, Texas
Organizations that we appreciate
Farm to Consumer Legal Defense Fund
Animal Welfare Approved