TO VIEW AVAILABLE MEAT STEERS FOR SALE CLICK HERE.
We sell lean
Natural beef. Flavor and tenderness have long been the
standard in judging beef. That is what you get with HFW™ Texas beef. Now
people are concerned about the growth hormones and antibiotics that are
injected into the cattle. We have elected not to go that route.
We have chosen the Murray Grey
breed. They are medium framed cows that will grow to a mature weight
faster than a larger framed cow such as those used in feed lot
operations. These cows finish well on grass. Murray Grey's have a good
meat to bone ratio. Our beef cattle are all naturally
raised and they are finished on grass as opposed to grain. Grass-fed
beef has been shown to be higher in Omega-3 fatty acid (See
grass fed beef health benefits) and in conjugated
linoleic acid (CLA) than grain-fed beef. These Omega-3's and CLA's have
been reported to aid in the human immune system
in fighting off disease.
Did you also know that Organic beef can be fed
grain and still be called Organic? Natural grass fed/finished beef can
not have grain to finish them out and still be called Natural grass fed
beef. Our beef cattle are
never given any growth hormones, implants,
antibiotics, or feeds with animal byproducts in them just like Organic
beef but they are not finished out on grain. They are all
raised on grass and finished on grass. (See
Eat Wild)
you should read.
We also endeavor to use animals
that have been DNA tested for the
tenderness
and the
marbling genes
for our animals. This means that our animal's offspring should
have the same traits as the parents. Selecting an animal with the most
gene markers for tenderness means that when the meat is aging in the
cold storage the gene that is responsible for tenderizing the meat works
its magic; gives you tender meat. Marbling was thought to dictated the
tenderness of the meat at one time. The industry still goes by these
measurements for quality grade of an animal, (choice, prime, etc), even
though science has come to the point of finding that it is a totally
different thing that determines the tenderness of the meat. Hence the
perception by a majority of the public that marbling equates to
tenderness. Think back, haven't you had a steak that was well marbled
yet it still seemed tough. Tenderness is determined by the animal having
the tenderness gene and the amount of time the carcass hangs, (ages),
allowing the genes to tenderize the meat and concentrating the beef
flavors. If mass marketed meat is butchered, packaged, and shipped out
to the grocery stores not allowing the time for the gene to tenderize
the meat, you still get tough steaks, even if the animal had the gene.
Hence, the number of times you get to eat a tender steak has declined
hasn't it?
Marbling is when there is
intramuscular fat; fat inside the muscle not just on the outside of the
muscle. This has been thought of as making the meat tender. Marbling
actually gives you that good feel in the mouth when eating the meat and
adds to the flavor. We also try to use animals that have this allusive
marbling gene. Animals with this gene are not very prevalent.
Many grocery stores have beef
from feed lots . This beef has usually had growth hormones injected into
them and are fed copious amounts of grain to put weight on them and give
the meat marbling just before harvesting them. Can you imagine what these
growth hormones that help the cow gain weight does to us if that is
transferred to us in the food chain? "They" say it doesn't affect us and
it is not in the meat by the time we eat it. Me, I don't know but I
don't want to rely on "They" who ever "They" are. Cows are ruminants. Their stomachs
are designed to digest grass not grain. That is why we finish our beef
Naturally on grass not grain and we don't inject them with growth
hormones to get them to gain weight fast or feed them genetically altered corn or animal by products.
Our animals are raised on grass and finished on grass.
The treatment of the animal is
the other factor in raising tender beef. You do not want the animal put
under great stress and be tense before harvesting. Our animals are
treated humanely at all times. The packing house that we use is clean
and stress is kept at a minimum during raising and prior to harvesting.
Give our beef a try; I'm sure you will like it.
Our beef is sold in 1/2 & whole
animal packages. The price will be based on a per pound amount on
hanging weight, (bone included). After harvesting, our packers will
DRY AGE
the meat (let it hang in the cooler), cut it to your specifications,
paper or shrink wrap and freeze your beef. You can pick up your beef
from the packing house or pay for the shipping cost to your location
which ever you prefer.
If you would like some
information about our
NATURAL,
Grass-fed & finished
TENDER HFW™
Brand
BEEF
with NO
antibiotics or added growth hormones, give us a call or send us an
to find out about HFW's beef sale program packages and current price.
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