Absolutely! We will put you to work. Keep in mind we are a working ranch. We will not take you on hayrides and feed you ice cream. But you will get to fix barbed wire fence, clear brush, and dig trenches for water lines. We won’t pay you, but we are happy to share our campfire and will feed you well at the end of the day. Bring a chainsaw and take home as much mesquite barbeque wood as you can haul.
One of our main goals with this adventure is for you to be an active participant in the process. It is very important to our family that you are involved and understand where your food is coming from, and why there is a huge value in the farm to table concept. To me, delivery isn’t any different than just buying ambiguous meat at the grocery store. It is impersonal and keeps you removed from the farm in modern society. The short answer is we don't deliver because that takes you out of the process.
You will have to make an initial effort to pick up your meat from the butcher. However, by buying in bulk, you will be keeping the highest quality beef just steps away in your freezer. That means you may not have to shop for meat for several months or a year. Instead of shopping for meat, you just walk to your freezer and choose what you want to have for dinner. I can’t think of a better way to make this more convenient or a bigger time saver for your family. Plus, you will know where and how your family’s food was raised.
Carefully. You will need to reduce cooking times and temperatures for grass fed beef to compensate for the fact that it is lower in fat and has a different organic makeup than the feedlot raised beef you are familiar with cooking. Generally, you will shorten your cooking time by 30%. If roasting grass fed beef, we recommend you reduce your oven temperature by 50 degrees.
There are plenty of great gourmet/cooking websites where you can educate yourself about cooking grass fed beef. Those guys are the true experts, and I will gladly defer to their experience.
Personally, I treat grass fed beef like venison. I shorten my cooking time and understand that the meat will continue to cook even after you pull it off the fire. If you have never cooked grass fed beef, you will most likely overcook it the first couple of attempts. After a little practice, you will nail it.
As of two years ago, there were only three organic ranches in Texas. One of the major requirements for an organic ranch is that you double fence your pastures. It would cost us over $100K in fencing alone, making it cost prohibitive for our situation. Also, organic beef can still be raised in feedlots and fed grain. We think the benefits of grass fed beef outweigh those of an organic steer being finished out on a corn diet. I can tell you our steers are raised on grass and are always hormone, antibiotic, and steroid free. We just cannot afford to double fence our ranch.