Emeril says eat Grass Fed Beef – here’s why

KY Land & Cattle Co. dry ages all of its fresh USDA Prime meat to perfection by holding it in coolers at a temperature of 34-38 degrees F.  We age beef for two to six weeks.

Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavor in the kitchen is a substitute for starting with properly aged meat.

There are two types of aging: Dry aging and wet aging. Dry aging is the choice of the discriminating chef. The wet aging process involves sealing meat in airtight Cryovac bags. Wet aging does less to enhance flavor and tenderness than dry aging.
Dry-aged meat is increasingly difficult to find because the process is expensive and time-intensive. During dry aging, the meat´s natural enzymes act as a tenderizer, breaking down the connective tissue that holds the muscles. At the same time, the evaporation of moisture improves texture. Dry aging continues until a thin coating develops on the meat surface. The coating seals in flavor and juices during aging, and is then trimmed off. Loss of weight results from the evaporation of moisture and from trimming, and both of these processes add to the cost of dry aging meat.

The concensus from the four households that are sharing our beef—YUM! I cannot believe the taste, texture and overall quality of this meat! We are already talking about the next order, and plan to include more families….Really a fantastic deal-for our health, enjoyment, and wallets! Thank you!

Cathy Gallagher

Come for a farm visit and be greeted by our grass-fed, steroid free, hormone free Black Angus Beef Cattle – and maybe one of our two Texas Longhorn mascots.  :-)  They are all gentle – not a care in the world.  Call for a farm tour appointment.

dark as a cranberry.  check these steaks out.

Thanks Brad!  We grilled a whole ribeye couple of nights ago……YUM. The thing I love about this meat is that the flavor is already there.  I just put on a little salt and cracked pepper….instant culinary orgasm.
 
Pete 

“Buying local grass fed meats is not only better for you but is also environmentally sound.

Last night I grilled 2 NY strip steaks. Salt, pepper, and rubbed with rosemary. It was unbelievably tender and juicy. I feel good knowing my toddler will never eat beef that is pumped up on steroids. You’ve got to try Brad’s beef.”
 
Dr. Dennis Short, DC 

http://www.BluegrassChiro.com

“Just wanted to let you know that we grilled the tenderloin last night and I must say it was as good as any beef I have had – maybe ever…..that comes from a real beef lover.  

Keep up the good work.”
 
Pete 

Thank you Pete – and Pete should know, he is a champion and real foodie.  

http://www.localharvest.org/farmers-markets/M222

By Laurena Mayne Davis

Want to try eating locally? It’s easy to take baby-carrot steps toward a menu of fresh, seasonal and home-preserved foods.

You don’t have to banish exotic coffee, bananas, and pistachios forevermore. Eating locally can be a full-time devotion, or it can be a one-day-a-week endeavor. You can choose   Read more »