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Learning how to cook grass fed beef takes practice. It really involves understanding time and temperature differences from traditional cooking. Against the advice of many, you do not have to treat grass fed beef with kid gloves nor do you have to marinate everything for 24 hours. We give our customers “6 Cooking Tips for Grass Fed Beef,” which comes from an article on this blog with the same title.

Still, I get questions specifically pertaining to grilling steaks. I found this short video with very simple instructions and ingredients from Whole Foods. I liked it because it was so simple and the video does not spend the whole time extolling all the virtues of eating grass fed beef.

Instead it focuses on the how-to of grilling grass fed steaks, which is what our customers want. They already know why they have purchased the grass fed beef. Take just over one minute to watch a tutorial showing you a simple method of grilling.

Either it was a big coincidence or GMO is a hot topic issue because after I posted last week’s article about GMO grass, Drover’s Cattle Network has led two weeks in a row with stories about genetically modified organisms in its publication.

The first article was a commentary, “Did Whole Foods Market Go Too Far on GMO Labeling?,” by Greg Henderson. Whole Foods is the “first national grocery chain to set a timeline for GMO-transparency.” It has announced a five-year plan to label all GMO products.

Mr. Henderson begins stating that Whole Foods has earned its nick-name of “Whole Paycheck.” He goes on to say that all this labeling will do is cause prices to go up. He quotes, “Louis Finkel, executive director of government affairs for the Grocery Manufacturer’s Association, said, ‘These labels could mislead consumers into believing that these food products are somehow different or present a special risk or a potential risk.’”

The most recent article is, “US Retailers Vow Not to Sell GMO Salmon,” again written by Greg Henderson. The FDA is poised in April to allow the first genetically engineered animal to be sold in the United States food supply, which is salmon. In response about 2,000 grocery stores, including Whole Foods and Trader Joe’s, have been proactive and announced that they will not carry or sell the product.

Mr. Henderson quotes, Emily Anthes saying, ‘“We should all be rooting for the agency to do the right thing and approve the AquaAdvantage salmon, It’s a healthy and relatively cheap food source that, as global demand for fish increases, can take some pressure off our wild fish stocks. But most important, a rejection will have a chilling effect on biotechnological innovation in this country.”

Really? She is worried about the future of biotechnological innovation. Most of us are more worried about the health effects of eating genetically modified or genetically engineered foods.

I believe that transparency is the real issue. It seems that food companies don’t want GMO labeling for fear that consumers will not purchase their products if they knew the truth. If the products are really as good for you as the all-natural products, then they should want to announce it proudly. “This product has genetically modified organisms in it. Science has made this food cheaper for you, but just as healthy.”

Fighting the labeling process makes me wonder. Hopefully, one day American consumers will be able to purchase GMO or non-GMO products with proper labeling. Regardless of how you feel about GMO products, I think we can all agree that allowing us the right to make an informed decision will be a good thing.

Recently I have been fielding many phone calls from customers and potential customers alike about genetically modified organisms(GMOs). These are crops, plants, and/or grasses that scientists have altered in the hopes of making the plant better, more disease resistant, etc. GMOs are relatively recent phenomena.

The first genetically modified crop was tobacco in 1982. In 1994, the United States allowed the sale of a genetically modified tomato. Since then more and more crops were genetically modified and now almost 16.56% of the United States agricultural lands are used producing GM crops.

The top ten most common GM crops today are salmon, animal feed, canola and cottonseed oil, golden rice, squash, tomato, corn, potato, sugar beets. As producers of grass fed beef, we took for granted that our cattle were raised without any GMOs, which fits into our all-natural as God intended philosophy.

To me that is what is worrisome about GMOs. God created everything and called it good. Now people are “improving” on His creation by altering the genetic makeup of plants and crops. There are countless websites on which you can read about the concerns of consuming GMOs. On the other hand, there are others that sing the praises. You have to do the research and decide for yourself. This article is not meant to be exhaustive on the topic.

Unfortunately scientists were not happy genetically altering only plants and crops. They are genetically modifying grasses. Alfalfa is one of top GM grasses as scientists seek to make this type of grass more pest resistant. This fact greatly concerns us and our customers because we do supplement with alfalfa. Alfalfa is so high in protein and nutritious, which is why we use it in our grass fed beef program. It will not grow in our climate; therefore, we buy it dehydrated in cube and pellet forms.

I have contacted the producers of our alfalfa in Colorado. Their alfalfa is non-GMO as are the block of producers in the area. Cross-contamination is a huge problem in keeping your crop pure. The company is diligently seeking ways to keep their alfalfa non-GMO as they know their product goes to natural or organic farms like our own. If their seed was ever compromised, she said they would announce it to their customers.

Then I began thinking about the rye and oats that we plant for winter grazing. I contacted that company as well and received the good news that the varieties we planted are non-GMO. We are relieved at the news.

It just goes to show that you have to stay informed and proactive. I would not have thought that grasses were not safe from genetic alteration or that alfalfa producers were struggling against companies like Monsanto. The introduction of GM alfalfa alone impacts natural or organic milk and/or beef producers as well as the natural or organic honey producers.

Some of you might not care about GMOs. Some of you might care so much about them that you get frustrated at the grocery store trying to make the right choices for your family. You have high ideals and don’t want to compromise them. Regardless of your opinion of GMO products, the fact is that the grass fed beef at Cross Creek Cattle Company is raised on non-GMO grasses.

Just last week, Drovers Cattle Network released an article entitled, “Meat Consumption Drops as Prices Rise,” by John Maday. I was fascinated with some of the findings in the article.

Immediately, I was puzzled by the fact that the average family eats home-cooked meals 5 times a week. Assuming that the study was only talking about supper, this number seemed low to me. I guess we have an above average number of family members with seven and we often have friends and guests eating with us. Considering we take only our immediate family out to dinner and each order a glass of tea. Ordering flavored water tacks $14.00 to our total bill. We honestly cannot afford to eat out very often.

The study goes on to say that the average family brings home take-out once a week. Even cheap fast food hamburger meals can add up. It seems we cannot leave a fast food establishment without dropping $40-$50 and that is with two kid meals. Needless to say, eating out is a rare treat for our family.

I am the first to agree that an occasional visit to a restaurant is enjoyable. You get to pick whatever you want to eat. You get served and don’t have to do the dishes. But this service is not free, you leave at least 20% of the total cost of your meal for the waiter/waitress.

Besides the toll on your pocketbook, restaurant food is served in large portions. Sometimes it is hard to gauge a serving size and people often over-eat. It is usually full of salt and possibly MSG. I won’t even attempt to discuss the ill-effects of eating fast food. I think we all are familiar with the unhealthiness of highly processed fast food.

The article continues by stating that meat prices in general have all increased, thereby causing the consumption of meat to drop. The price for beef has risen higher than pork or chicken; therefore, its consumption has dropped the most. Even people who continue to eat beef rely on the lower priced cuts like ground beef.

However, there is an exception. Organic or natural beef’s demand has increased by 26% in 2013. Organic and natural are better than your normal grocery store meats, but you have to read the label carefully. Either can still include grain fed beef. Grass fed beef has the most health benefits for your body. Visit Health Benefits or do your own research. It also is very flavorful meat.

From Cross Creek Cattle Company, you can purchase grass fed beef raised naturally without hormones or antibiotics in bulk. You can enjoy steaks, roasts, brisket, and ground beef to name a few cuts available. At $4.00 a pound based on hanging carcass weight, it is the most economical way to feed your family nutritious and healthy beef. Invest in high quality beef combined with fruits and vegetables and you will be investing in your family’s health.

If you still crave the ambiance of a restaurant, light a candle, dim the lights, spread a nice tablecloth, and play music in the background. Yes, you will still have to prepare the food and do the dishes, but you will also know the quality of the ingredients. Weighing the two options, I would rather do the dishes than eat out once or twice a week.

Grass Fed Calves in Rye Grass

Winter grazing is an integral part of our grass fed operation. In addition to hay, we like to have our animals grazing throughout the winter. We planted different pastures in rye grass, oats, and ball clover, which we have been rotating the cattle through.

Other pastures on our ranch are being allowed to lie dormant. As soon as the nights warm up to a low of 70 degrees, the winter grass stops growing and tapers off and the native grasses begin growing. Pastures not planted in winter grass typically are faster growing in the spring. They will be ready to graze before the other pastures.

In this way, we try to have our cattle on grass year round. If you were to ask me, I think there is nothing prettier than to see good-looking cattle head down on tall, green grass. It is one of the simple pleasures of life. I guess it is a good thing that my job provides me ample time to smile and enjoy the scenery around me.

If there is anything on earth that makes the hardest heart melt, it has to be the sight of baby animals. Regardless of the species, the sight of the very young makes people “oohh” and “ahhh.”

Baby calves are no exception. Our Beefmasters usually have long legs and big ears. They almost all look alike this year. Although, some have very distinct markings. On this Valentine’s Day, I am posting pictures taken of some of our calf crop. They are all about the same age, which is about two months old.

Please enjoy the photographs. And, Happy Valentine’s Day!

Camera shy calves. These separated themselves out of curiousity and then grew camera shy when I went to take a picture.

Calves, like children, like to spend time together. Usually one mama cow will baby-sit the calves while the other mamas take a break. Here I found several calves hanging out together on a beautiful afternoon.

They all look the same! If it wasn't for good records, we would not know which belonged to which cow.

Nursing on the run. I always get tickled when I see a mama cow busy grazing and a calf nursing from behind, which is the only way to nurse on the run. The mama cow is multi-tasking for sure.

Most people would agree that a child’s natural bent is toward laziness. Who does not want to linger in bed for as long as possible? Who would rather sit in the shade than bend their bodies in half weeding a garden? The answer for most of us is obvious. Laziness is something we have to fight.

Developing a desire to fight that which is a natural tendency is really a battle of self. Therefore, the first place to begin is with yourself. As parents of five children, my husband and I share a strong desire to develop within our children, male and female alike, industry and diligence. We also want them to take initiative and not wait to be told what to do. So we try to model industry, diligence, and initiative in our own lives.

I ask my children to be “productive” each day. That does not mean that one must work from sun up to sun down without taking a break, but that one be involved in some work throughout the day. It could be painting a piece of art, baking cookies, cleaning a horse stall, writing a short story, mowing the yard, etc. At the end of the day, you can feel a sense of accomplishment in something you have done.

Living on a ranch lends itself useful in instilling these character traits in children. There is always something to do. A tree has fallen on a fence, a gate latch breaks, the cows need to be fed hay, the float on the water trough malfunctioned, etc. From mechanic work and welding, to plumbing and construction, there are a variety of skills to be honed by just living on a working ranch.

Most of our grass fed customers who travel to Cross Creek Cattle Company in order to pick up their orders remark at least once “how lucky my kids are to be raised on this ranch.” It is true; however, my husband and I are just as fortunate to live in an environment that cultivates the need for hard work and productivity. This in no way means that city kids cannot find ways to be productive; they absolutely can in a variety of ways. The ranch simply furnishes us a ready environment.

Our ancestors’, the pioneers who sailed across the Atlantic Ocean and/or crossed the unsettled plains on their way westward, lives required work for their survival. Even though our lives are not pinned between life and death in such clear cut terms, we want our family to thrive and not just survive. Today, you can survive without working hard. In some ways we are not only fighting our inner selves, but also what have become cultural norms. Success, in many ways, is measured by getting paid the most for doing the least amount possible.

However if you know that working was God’s design from the beginning for mankind, then it changes your perspective (Genesis 2:15). Work requires discipline and denial of self. It makes your body move and sweat. It engages your mind and builds knowledge. It places food on your table and a roof over your head. Work is good, and it is good for your body and soul (Ecclesiastes 3:13).

At Cross Creek Cattle Company, we are hard at work to develop high quality, nutritious grass fed beef. We come from a long line of ranchers in Texas, six generations in fact, but we are also busy training up the next generation by instilling the same characteristics that our ancestors exemplified: industry, diligence, and initiative.

At Cross Creek Cattle Company, we are trying to meet our customer’s needs as best as we can. Demand for grass fed beef has consistently increased each year. Last year we expanded our ranch by purchasing a beautiful piece of property relatively close to our home ranch. This year we are expanding our herd.

We have a great love for the Beefmaster breed and enjoy raising this beautiful, productive, and docile breed. For our herd expansion, we have chosen to purchase Devon cattle to add to our herd.

Devons are an old breed of cattle from Europe. There are three different types of Devon cattle. One of which are the Rotokawa, which came over to New World on the Mayflower. That really interested me because I had never once considered cattle on the small vessel, which sailed bravely into the history of our great nation. These Devons have horns. We now have a handful of Rotokawa Devons, who call Cross Creek Cattle Company home.

Regardless of the slightly different types of Devon cattle, they are a triple threat for any ranch. They are known for their milk production. They are also known for their ability to work on a farm. Many of the oxen which worked the virgin soil of the New World were Devons. Most importantly for us in this present day and time, Devons are also great meat producers.

They are naturally docile like our beloved Beefmasters. Believe it or not, this plays an important role in meat production. Docility is directly related to the tenderness of beef. Also, Devons thrive on grass. Of course, this played a big part in our decision to add the Devon breed to our ranch. According to Charles Plumb, the author of Type and Breeds of Farm Animals, Devons produce “the best of beef, fine of grain and superior in quality.”

Truly as we grow our grass fed beef business, the choice to purchase a herd of Devon cattle was a no-brainer. We cannot wait to see how they impact our overall herd as we combine the best of both the Beefmaster and Devon breeds.

Chef Todd Mohr from No Recipe Lifestyle sets out to discover what meats to grill in his episode, “Why Grass Fed Beef Makes the Best Steaks for Grilling.” He calls John Wood of U.S. Wellness Meats and interviews him about grass fed beef. Together they discuss the differences between grain fed and grass fed beef. Mr. Wood shares his favorite steak recipe, which is extremely simple.

Grilling season for most of the United States might be coming to an end, but we grill year round in Texas. Recently I had a customer ask me about grilling steaks, and I thought about her as I watched this video. Mr. Wood states that grass fed beef will cook faster than grain fed beef even when the same size. Therefore, you really need to lower the time and temperature when grilling grass fed beef.

For some of the skeptics, who are not sure about purchasing grass fed beef, this video will help explain the differences between it and grain fed beef. For others, the video offers sound information about cooking with grass fed beef. And no, you do not have to marinate every cut for days as some would have you believe.

Watch and enjoy. If you have any additional questions, contact me.

A stomach virus has run through my family for the last two weeks. Five of the seven members of our family have come down with it. Even though I was one of the ones affected with illness, I was able to make a nutritious stock to aid my family’s health.

There is a difference between stock and broth even though most people use the terms interchangeably. A simple distinction is that stock is made predominantly from bones and meat. Broth is made from meat only.

The bones impart minerals of bone, cartilage, and marrow. The addition of a little vinegar helps draw out more calcium, magnesium and potassium from the bones. Any vegetables added, like carrots, onions, celery, give the stock electrolytes, which are important to regain balance in your body.

Gelatin, a product from the bones, aids digestion and helps treat intestinal disorders. To tell how much gelatin your stock has in it, chill the stock. The top of your stock should develop a layer of gel or thicken up substantially. This is a great sign. As soon as you heat it up again, all the gelatin will dissolve.

Making beef stock is not difficult. I like to begin it in the evening and let it simmer all night in the crock pot. Soup bones are a standard cut in our grass fed beef quarters. Most half or whole orders choose to receive soup bones also. You can choose to get them meaty or not. I always choose meaty so that my stock will have a combination of both meat and bone, but the bone is the most important aspect.

Beef Stock

Turn your crock pot on high and add the olive oil to the bottom. Place the meaty bones in one layer. Season to your liking with sea salt and freshly ground pepper. Cover with lid. In 45 minutes to one hour, flip the bones to brown on the other side. Cover. After another 45 minutes to one hour, add the water, vinegar, and seasonings. Cover. Allow to cook on low for 12 hours or longer.

I have a huge crock pot that handles this recipe beautifully. It works just as well in a stockpot on the stove, but I would begin it in the morning and keep my eye on the stock all day as it cooks. If undesirable “scum” rises to the top, skim it. This is normal.

Once the stock has cooked, remove the bones. I press out the bone marrow into the liquid mixture. Then I shred or cut the meat in small bites. At this point, I drank several cups a day to keep up my strength through my illness.

The stock can be used as a base for great pinto or red beans. You can add rice or other vegetables to make a soup. There are seemingly limitless possibilities. And, the stock freezes nicely. You can strain it right into freezer containers or freezer bags. Just make sure you label them.

With cold and flu season approaching, it would not be a bad idea to make healthy stock now for when you might need it. Even if you are not ill, the addition of stocks in your diet is a great idea.