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Black Angus, Coulotte, Local, Roseda -

Underdog Series – Part 1: The Coulotte One cut of meat that goes under the radar is the Coulotte Steak. Massively underappreciated, the Coulotte steak is flavorful, versatile, and incredibly delicious. It’s also much more affordable than more popular, expensive steaks.  Where does the Coulotte steak come from? Coulotte is a boneless cut that comes from the muscle that covers the sirloin in the hip area of the cow. The best way to identify this cut is the thick layer of fat on one side. While it’s not as heavily marbled as other cuts, rest assured it’s just as tender...

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Black Angus, Roseda, Thawing -

How Do I Thaw The Meat? Believe it or not, this is a question we get quite often. A combination of good planning and great patience, that's how it's done!  We advise placing the product(s) in the refrigerator to thaw out over the course of 1-2 days, but sometimes that just isn't possible with day-to-day life. You can use the below suggestions for thawing, but remember that times may vary due to size and thickness of the product. Large Roasts: Approximately 4-7 hours per pound Small Roasts: Approximately 3-5 hours per pound Steaks & Burgers: Approximately 12-14 hours (for steaks 1" thick) When...

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What is Dry-Aging?A question that we hear often is, “What exactly is dry-aging?” Dry Aging is a specialized technique that involves exposing our beef to oxygen in a highly controlled refrigerated environment for 14 to 21 days. This process enhances the flavor and tenderness of the cut, giving you a delicious taste experience. For this to happen, it is crucial to have proper temperature and moisture control.How Does Dry-Aging Work?The key to the process is to hang each piece of meat so that air can reach every surface. Once the natural aging process begins, the beef dehydrates, and the flavor...

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Our definition of “natural” comes from the U.S. Food Safety and Inspection Service. It means our beef contains no growth hormones, artificial color or flavoring, no chemical preservatives, or other synthetic ingredients. In fact, we’re proud that in many ways we far exceed the government’s definition of “natural.” Roseda cattle are never fed growth hormones or antibiotics. They are grass-fed and grain-finished with an all-natural diet of corn, alfalfa, hay, soybean meal and fresh water. We are a single source farm with complete control of our animals. When it comes time to harvest our animals, it is done at our...

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What is Black Angus Beef? We’ll start with the basics of Black Angus cattle. The Angus breed is the most common breed of cattle in the United States. The Black Angus distinction refers to those whose hides are predominantly black. Angus cattle generally produce highly marbled and flavorful beef, but Black Angus cattle are best known their consistency and reliable quality of meat. It’s the natural fat marbling, or intramuscular fat, within the muscle that is largely responsible for the flavor, juiciness and eating experience of Black Angus beef. Where Does Black Angus Beef Come From? Black Angus cattle are bred down...

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