Dave's Grassfed Beef

Grassfed Beef in the Northwoods

We believe in quality pastures, delectable meat, the humane treatment of livestock and the enhanced nutritional benefits of grassfed beef. Thank you for supporting our family’s farm! FAQ: Why is this hamburger not as lean as I thought it would be? It’s a misnomer to think that grass fed beef is lean, most breeds of beef cattle have evolved from animals that only had grass to eat and they fattened up during the good times so as to make it through the tough times (winter). There is less intramuscular fat on the grass fed beef, but they put on lots of fat on the out side of the carcass. So, the butcher did not add any fat from any other source, but used the fat from the steer to make a mixture of about 80-85% lean. This might be more than some people like, but it was a decision that the butcher and I made to best balance flavor and juiciness of the ground beef. This was a steer of about 24-28 months old raised on the farm and butchered at its prime three weeks ago. If you had ground beef that was very lean it may have been from an animal that was not prime. I have had a previous steer processed that we made ground beef at 90-95% lean and had trouble with the hamburger patties falling apart on the grill, that was part of the decision to change.

I know that a lot of people will talk about how beef fat is bad for you, but there have been some recent changes in that thinking. Fat adds flavor, tenderness and juiciness making the eating experience more enjoyable! —Farmer Dave