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Local Grass Fed Flat Iron Steak
$15.99 per lb
**item leaves our distribution hub frozen to protect during delivery**
Grass-Fed and Grass-Finished – No grain, No Hormones, No Antibiotics
Amazin Grazin Farm was born out of our love for the land and a love of agriculture. In our family, we love
nature, we love farming, and we love our cows – and it shows in the quality of our beef!
Agriculture is becoming so industrialized that it is hard for the family farm to stay afloat, and even more
difficult to make a living from it. It is easier for the next generation to sell the land for development than to
preserve it, with hard work, to keep it going. Much of our beef today comes from large cattle operations
where the cattle are in concrete pens, crammed together, and fed a diet of corn and growth hormones to help
them grow and put on weight quickly.
We disagree with this model.
We believe that cattle should have plenty of room to graze and move around, and should be in an
environment that is natural to them. We don’t feed any grain or anything other than the cattle’s natural diet
of grass and, in the winter, hay that has been either grown in our own fields or locally sourced. Our cattle are
grass finished – not grass fed, then sent to a feed lot to be finished with grain right before they are processed.
We enjoy being out in the pasture, watching our cattle and listening to them eating grass. We genuinely care
about their well-being and we strive to keep them as happy and healthy as we possibly can.
When cooking a grassfed steak, you'll want sear it and then allow it to finish cooking at 325F. This allows the naturally-occurring sugars to caramelize on the surface, while keeping the muscle fibers from contracting too quickly. Tough grass-fed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and dry.
The biggest mistake people make when cooking grass-fed beef is over-cooking it. These five tips will ensure a perfectly cooked steak every time.
1. Lower the cooking temperature. Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. Otherwise, you cook off the fat and are left with a dry, tough, unappealing mass of meat that’s lost many of its nutrients. (The more cooked your grass-fed beef, the more Omega 3s you lose.)
2. Invest in a meat thermomenter. You may know how to eyeball when conventional meat is done, but because grass-fed beef is leaner, you don’t have the same kind of wiggle room for mistakes. A meat thermometer will ensure you cook your meat just the way you like it — every time. The desired internal temperatures for grass-fed beef are:
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10 degrees lower than your goal temperature. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.
3. Start steaks at room temperature. This is a good rule for all meats, but especially for grass-fed-beef. By starting your meat at room temperature, it will take less time to reach the ideal internal temperature while cooking. This gentler cooking method will help your meat stay juicy and delicious. Season with equal parts of any of the Fun Guy Spice Co. (we love Black Eye) and sea salt.
4. Don’t play with your meat. Avoid the temptation to poke steaks or roasts with forks or pat burgers down with spatulas. This lets all that delicious fat escape, giving you a less juicy end result.
5. Give your meat a rest. When you’re done cooking your meat, let it rest for at least 10 minutes before slicing into it. This allows time for the escaped juices to reincorporate back into the meat. Lightly finish with s tiny dusting of the Fun Guy Spice that you dry rubbed the steak with to refreshen those delicate flavors of the rub.
6. Enjoy with a glass of Red wine from Tablefield's Red Wine of the Week program.