Throughout the year we have beef from our herd of Belted Galloways for sale.
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Beltie beef: lean yet tender.
In a recent nutritional analysis, Ribeye steaks from Belted Galloway cattle were found to have fewer calories and saturated fats compared to the USDA standard for ribeyes, but more protein, calcium, and iron. Moreover, Beltie beef had eleven times the “conjugated linoleic acid”- and CLA is gaining reputation in the medical community as one of the premier “good fatty acids.” Despite its leanness, Beltie beef retains a tender and juicy texture. Our beef is hung in the cooler for up to four weeks before being packaged, which makes it more tender. Additionally, Beltie beef may have lower concentrations of calpastatin, an enzyme that slows the natural tenderization of meat as it ages. New York Times food writer Heidi Julavits, upon biting into a Beltie burger, dubbed it one of, “the most sublime hamburgers we’ve ever consumed. We have to eat leaning over our plates to keep the maximally beefy drippings from running down our wrists.” |
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Raised on Pasture.
All of our Belties enjoy a habitat which makes for high quality beef. Our Belties are raised on pasture and hay, then finished using two different feeding practices.
All of our Belties enjoy a habitat which makes for high quality beef. Our Belties are raised on pasture and hay, then finished using two different feeding practices.
All-natural, grain-finished.
Our traditional grain-finished beef has noted by numerous customer for its excellent marbling and flavor. Most of the grain that supplements our cattle’s diet is Oklahoma-grown.
Our traditional grain-finished beef has noted by numerous customer for its excellent marbling and flavor. Most of the grain that supplements our cattle’s diet is Oklahoma-grown.
100% Grass-fed also available.
We also raise a herd of 100% grass-fed cattle. These Belties are raised on a diet of grass and hay, and are fed limited any grain as treats. 100% grass-fed beef is loaded with omega-3s and other good fatty acids, and many consumers eat it for the nutrition it provides. Grass-fed beef is best enjoyed rare to medium rare for tenderness.
We also raise a herd of 100% grass-fed cattle. These Belties are raised on a diet of grass and hay, and are fed limited any grain as treats. 100% grass-fed beef is loaded with omega-3s and other good fatty acids, and many consumers eat it for the nutrition it provides. Grass-fed beef is best enjoyed rare to medium rare for tenderness.
Some Quick tips on cooking your grass-fed beef
We truly hope you enjoy cooking and eating grass-fed beef. If you're use to cooking conventional store bought meat, it may take a bit of time to get use to the change associated with cooking leaner meats, but we think you'll find it's well worth it.
- The main reason for tough grass-fed beef is overcooking. The beef usually will require 30% less cooking time and will continue to cook when removed from heat. This beef is intended for rare to medium-rare cooking. If you like well-done beef, then cook grass-fed beef at very low temperatures in a sauce to add moisture. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.
- Since grass-fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
- Stove top cooking is great for any type of steak... including grass-fed steak!
You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh
garlic through the meat as steak chefs do. - If roasting, reduce the temperature of your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter, even at the lower temperature. Again, watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
- Also, baste to add moisture throughout the grilling process. Don't forget grass-fed beef requires 30% less cooking time so don't leave your steaks unattended.
- When roasting, sear the beef to lock in the juices and then place it in a preheated oven. Save your leftovers... roasted grass-fed beet slices make good, healthy, luncheon meats instead of processed "lunch-meats".
We truly hope you enjoy cooking and eating grass-fed beef. If you're use to cooking conventional store bought meat, it may take a bit of time to get use to the change associated with cooking leaner meats, but we think you'll find it's well worth it.
Bulk and retail quantities available
All our beef comes frozen. Our Beltie beef is mainly available in bulk quantities: whole, side, and quarters. A quarter is 25% of the meat from the hanging weight of one animal, and contains a variety of cuts.
Bulk Pricing. Sides and quarters can be charged on the hanging weight (bone in) of the animal at the time it is processed, but we feel it is easier to understand when it's sold already processed. You end up paying about $8 per pound of meat for a whole, side, or quarter.
Our Belties are processed at Chickasaw Meats by a couple from Holland who respect the cattle as living creatures. Care in handling and limiting stress is crucial to get a premium beef product, and it's simply the right thing to do.
All our beef comes frozen. Our Beltie beef is mainly available in bulk quantities: whole, side, and quarters. A quarter is 25% of the meat from the hanging weight of one animal, and contains a variety of cuts.
Bulk Pricing. Sides and quarters can be charged on the hanging weight (bone in) of the animal at the time it is processed, but we feel it is easier to understand when it's sold already processed. You end up paying about $8 per pound of meat for a whole, side, or quarter.
Our Belties are processed at Chickasaw Meats by a couple from Holland who respect the cattle as living creatures. Care in handling and limiting stress is crucial to get a premium beef product, and it's simply the right thing to do.
Beef Instructions:
Roast size 3 Lbs.
Steaks per pkg.___________ Steaks Cut: __________Inch.
Ground Beef ____________ lbs per pkg.
Stew Meat Yes / No lbs per pkg. _______ # of packs_______
Ribs-----Yes / No
Prime Rib----- Steak / Roast
Rib Eye------ Steak / Roast
Arm Roast ------- Yes / No
Chuck------ Steak / Roast
Brisket ----- Yes / No Cut in Half / Whole
Flank Steak----- Yes / No
Sirloin Tip----- Steak / Roast
Round------ Steak ( tenderized Yes / No ) / Roast / Chicken fry
Rump Roast: yes /no
Pikes Peak : yes /no
T-bone, and sirloin butt are cut into steaks unless other
instructions are given
Special Instructions:
Steaks per pkg.___________ Steaks Cut: __________Inch.
Ground Beef ____________ lbs per pkg.
Stew Meat Yes / No lbs per pkg. _______ # of packs_______
Ribs-----Yes / No
Prime Rib----- Steak / Roast
Rib Eye------ Steak / Roast
Arm Roast ------- Yes / No
Chuck------ Steak / Roast
Brisket ----- Yes / No Cut in Half / Whole
Flank Steak----- Yes / No
Sirloin Tip----- Steak / Roast
Round------ Steak ( tenderized Yes / No ) / Roast / Chicken fry
Rump Roast: yes /no
Pikes Peak : yes /no
T-bone, and sirloin butt are cut into steaks unless other
instructions are given
Special Instructions:
Individual cuts at retail prices
We are no longer selling individual cuts such as hamburger, steaks, and roasts.
NOTE: Beef Cannot Be Shipped Out of The State of Oklahoma.
We are no longer selling individual cuts such as hamburger, steaks, and roasts.
NOTE: Beef Cannot Be Shipped Out of The State of Oklahoma.
