Please see the Home Page for animal availability. Some of our customers have asked that we have more of the beef cut into steak size servings for customers ordering one 25% share. So we have recently changed the standard cutting instructions for beef processed at Ralph’s. You should now receive some steaks cut from the Chuck portion of the front quarter. In the past this has been cut into roasts. My wife has given me the cooking procedure that she uses to cook these steaks that are great tasting cuts but require a slower cooking method. When cooked properly they are as great tasting and tender as Sirloin. Start with Black Angus influenced - Natural Grass land - Dry Aged Beef. Fully defrost - debone and remove extra fat. 1. Sear the beef in a seasoned cast iron Dutch oven, 2-3 minutes per side. 2. Season beef to your taste and add ¼ cup of water. It is important to check the beef on occasion to make sure that the pan does not cook dry. (We cover the beef with raw onions to season and provide moisture) 3. Place the cover on the pan and place the pan on the middle rack in an oven. Cook on Bake setting for one to one and half hours at 295 degrees. 4. When the beef is tender remove the cover from the pan and continue cooking for 10-15 minutes for the beef to dry. If you have a cooking method that you prefer e-mail us and we will try it. Second group - animals raised by other producers.
Your invoice will be designated "first available animal". Santa Fe Cattle Co. completes the grass-fattening process. The animals are always on grass! This grass fattening process can be from 6 months for a young animal to 45 days for a 2 year old animal.
Santa Fe Cattle Co. selects animals that have a low probability of being previously implanted with growth hormones by the other producer and animals that would have been on grass their entire life. It is possible these animals may have received antibiotics at some point in their life but they will be free of any detectable antibiotic residue in their blood stream. While the animals are at Want to save fuel?
You probably already know the benefits of natural grass-Land beef, but if you would like more information then we suggest the EAT WILD Web site.
Processing Plants
Ralph's in Perkins
Walke Brothers north of Catoosa
Oklahoma Department of Agriculture inspector inspect the animal and determines the age when it arrives at the processor and then inspects the hanging meat before it goes to the cooler.
Extra Lean Ground Beef
When you purchase 1/2 animal you can have it cut the way you want.
If you want extra lean ground beef you must not grind the short ribs or the brisket. These two cuts account for most of the fat in ground beef.
If you want ultra lean ask the processor to grind some of the round roasts.
Extra-charge for deboning
(only applies to customers ordering 1/2 animal)
Processors normally charge to debone the T-bone steak and or the Rib steak (Rib eye). This can amount to $30-$40 for deboning 1/2 animal. If you don't want this extra charge be sure you tell them you just want the normal processing.
Standard cutting instructions
We will give the processor the cutting instructions for customers ordering 1-25% Share.
Steaks T-bone, Rib and Sirloin are cut 3/4-1" thick, 2 steaks per package.
Chuck steak 1" thick 1 per package (see special cooking instructions)
Roasts are packed 3 lbs each.
Brisket is whole.
Short ribs are ground.
Round; one half of round is put in ground beef. The other half is Round steak- tenderized.
Ground beef is packed 1lb per package.
You should receive soup bones and your share of Liver.
Note: if you order 1/2 animal and the above instructions will work for you we can give the processor your instructions when we deliver the animal. Just let us know prior to harvest date.
Cooking Chuck Steak
Your beef should be packed one steak per package, so if you want to cook this beef as roasts just remove the paper and stack them in the pan and roast as usual.
Organs
We do not normally save the organs other than the liver. If you order 1/2 animal and you want the organs we need to know before the harvest date.
Discount for referring new customers
We offer you a discount of $20 for each 25% Share a new customer orders that you have referred to us. It is important for us to know who is helping to spread the word about our animals.
Age of the animal
Our animals average about 18-24 months of age before they reach harvest weight. Occasionally one will go over 30 months of age. When an animal is over 30 months the processor is required to remove some of the bone that would be normally left as part of the T-bone steak. You will be given credit on your invoice for any extra boning charged by the processor related to the age of the animal. (The USDA does not consider the animal to be of less value until it reaches 42 months.)
Antibiotics and Growth Hormones
we offer two groups of animals.
First group - animals raised by Santa Fe Cattle Co.
These animals are never implanted with growth hormones or injected with antibiotics; however, they are vaccinated to help protect them from disease.
These animals are only available during certain times of the year and must be ordered in advance. To help cover the extra expense of production there will be an additional charge based on hanging wt. Your Invoice will be designated as a
"Santa Fe Cattle Co. animal"
We estimate we use less than 10% of the fuel to produce our beef as that coming from a "feed lot".
