Minnesota's preimere producers of"SIMPLY BETTER BEEF!"
We Guarantee we know which 1 animal your beef came from, how it was raised, what it was fed, where it came from, and that it had never been extensively aged to get it to be tender!Give YOUR family the best beef available for the best value!Just 20 minutes from Saint Cloud, MN
Click here for our order form What is CSA?
Community supported agriculture is a new idea in farming, one that has been gaining momentum since its introduction to the United States from Europe in the mid-1980s. The CSA concept originated in the 1960s in Switzerland and Japan, where consumers interested in safe food and farmers seeking stable markets for their crops joined together in economic partnerships. Today, there are more than 400 CSAs in the U.S.
Farmers' Market:Find us at one of these locations on our scheduled dates: |
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USDA Inspected and Certified BeefChoice and Prime graded Grass Fed feeders available on a Pre-pay basis ONLY! See our CSA program to order! These carefully selected steers with small bones and large muscles are fed a diet of forage for 1 year then grass only to fall harvesting time. Produced the way nature intended with no drugs, hormones, or antibiotics. Only the best steers qualify for this program. Wholesome grass-fed 1/4, 1/2, or whole beefs available Priced by the quarter, processing included $3.00/ lb on the rail $300 per quarter non-refundable deposit, $900 for whole We are sold our for 2010! Approximately 85 head will be available in 2011 Order earily to reserve your 2011 Grass fed beef |
USDA Inspected and Certified Hamburger100% all Natural, Grass fed, tender hamburger 92% lean Sold by the pound in 1# and 1 1/2# packages $4.00 per pound Available at all times, no reservations required, we take orders for 2 to hundreds of pounds at a time. Guaranteed fresh frozen This is the best hamburger you'll ever eat! April. 25, 2010 unknown sourced hamburger at the supermarket priced at ... $2.59/ lb Jan. 5, 2010 Organic hamburger, unknown sourced at the supermarket priced at ...$7.87/ lb Do you know where that beef came from? not us! and not likely just ONE steer!
Relaxed British White steer on feed
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Minnesota Grown, locally produced, local grass.ALL OF OUR CATTLE PRODUCED, FED AND CARED FOR ON OUR ORGANIC RANCH!We've been practicing 'organic' production for 8 years, and only offer the healthiest beef to you! |
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Love Veal Beef?Do you love the ultra tender, flavorful, sweet beef? Just weaned, young beef available every fall, August to December Whole Veil calves for only $2.80 per live pound SOLD OUT! Pre-order yours for 2010! Available Beginning September, 2010
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Prefer corn-fed beef?
USDA Natural Corn-fed beef is available!
These steers selected for corn-fed to be finished at about 1250# live weight. These are NOT organic. We use commercially available corn, and pasture grass, and they are allowed to utilize a grassy area to rest. These feeders are always hormone and antibiotic free.
They are Choice and Prime beefs available by the 1/4, 1/2, or whole
Priced by hanging weight $2.50 per pound processing is not included ($0.48/ lb processing) $200 reserves your 1/4.
Please contact us for our next available date.
Like Dairy beef?
Holstein, All naturally raised beef available.
These holstein steers were fed corn, dehydrated distillers grain, roasted soybeans, and a mineral supplement. They are raised from birth to finish at 1 location.
The percentage of meat to take home from the hanging weight is significantly less than the British White beef...
$1.70 per hanging pound or $1.00/ live pound for whole only
Average steers dress 700-900#, and are 1300-1600# live
Quarters, Half and whole available year round
Purchased beef at a grocery store?
If you purchased the equivilants of 1/4 of a beef at the store you'd easily spend between $850 and $1100 or more!
You can purchase a 1/4 of beef from us that is of higher quality and greater value for about $500 per quarter
Filet mignon or chateaubriand, t-bone or New York Strip steak, sirloin steak, rib (or ribeye) steak or prime rib, porterhouse steak, tenderloin steak, top sirloin, rump roasts, chuck roasts, ground beef and numerous other cuts including hamburger for about $3.00 per pound! Packaged in the size of packages you prefer!
(Some of these cuts cost over $12/lb at the grocer)
A quarter of beef will fit in a large sized refridgerator/ freezer combo, or easily in a small free standing 8-10 cu ft freezer with room for your other frozen favorites! For smaller portions sign up for our CSA!
2008 steers after 140 days on feed
British White steers stand out in the lot as the thickest of all of the colored cattle! Way more red meat, less fat!
Fresh frozen beef keeps well for 12 months with little or no freezer damage if kept at 0 to-5 degrees F
Our steers remembered us, and came to lick our hand after not seeing us for over 3 months while the other steers piled into the corners!
Looking for smoked meats?
We have trimmings available from grass fed and corn fed beef for purchase for your smoking needs.
Make favorites like:
Hot Dogs
Ring Bologna
Salami, Summer Sausage
Snack Sticks
Jerkey
and more from a known source of healthier meats.
We also have the crem-de-la-crem of pork available
See our Bacon page for details!
Cutting out the middle-man for more affordable and more reliable beef!!!
Tell the ones you love, their steak, roast, and hamburger came from Rolling Hills Traeger Ranch!
We have special party deals available!
Have your caterer contact us, while saving money, and serving a better product for your big event!
320-293-2995
FYI
American primal
cuts from wikipedia.org
American cuts of beef.The following is a list of the American primal cuts,
ordered front to back, then top to bottom. The short loin and the sirloin
are sometimes considered as one section (loin).
Upper half
Chuck — one of the most common sources for roasts and hamburgers
Rib — short ribs, rib eye steak and prime rib
Loin — subprimals are:
Short loin — from which T-bone steaks are cut,
Sirloin — less tender than short loin, but more flavorful, further
divided into Top sirloin and Bottom sirloin, and
Tenderloin — the most tender, from which filet mignon is served,
can be removed separately, or left in for T-bone and Porterhouse steaks
Round — lean cut, moderately tough, lower fat marbling, requires
moist cooking or lesser degrees of doneness
Lower half
Brisket — often associated with barbecue beef brisket.
Shank — used primarily for stews and soups; it is not usually served
any other way due to it being the toughest of the cuts.
Plate — produces short ribs for pot roasting and types of steak
such as the outside skirt steak for, say, fajitas and hanger steak. It
is typically a cheap, tough, and fatty meat.
Flank — used mostly for grinding, except for the long and flat flank
steak, best known for use in London broil. Once one of the most affordable
steaks on the market, it is substantially tougher than the loin and rib
steaks, therefore many flank recipes use marinades or moist cooking methods
such as braising. Popularity and leanness have resulted in increased price.