100% Grass-Fed Beef
About the James Ranch steak on your grill…
Our beef is processed in a locally owned USDA processing plant just 40 minutes from our ranch. Here they are humanely and efficiently processed into a product we are proud to deliver to our customers. Our beef is dry aged for 21 days, then cut and wrapped.
Our beef is a nutritious, clean, and a safe conscientiously produced product that we are proud to offer to our community for their enjoyment. With your purchase of James Ranch beef, you enjoy the healthy benefits of grass-fed beef with its CLA and Omega-3 as nature intended, while you become a partner in open space preservation of the North Animas Valley with it spectacular western vistas.
For tips on perfectly choosing and grilling (link to grilling tips) your James Ranch 100% Grass-fed Beef, keep reading…
Choosing your Beef Cuts
…and Recommended Cooking Techniques
Petite Chuck Tender – This is a cylindrical piece of single muscle meat with a head end and a smaller tail end. It looks very similar to pork tenderloin. It is a very lean piece of meat that is very tender when cooked properly. Because it has almost no fat, it should be cooked slowly and not overcooked.
Flat Iron – This is a single muscle meat that is very flavorful. It expands upon cooking, going from a very flat piece of meat to a plump steak.
Delmonico – This steak contains the front end (chuck side) of the ribeye muscle as well as a couple of other muscles. It is fairly small in diameter and contains fat similar to a rib steak.
Chuck Roast – 2.5 to 3.5 pound roast. Great value for the money. Best slow-cooked in a crock pot.
Rib Steak – This bone-in steak has the rib which enhances flavor and protects the meat while cooking. It has the ribeye as well as 2 smaller muscles that are very tender. This steak contains the most fat of any steak and thus is the most flavorful and is very tender. This is a big, 1.25-inch thick steak!
Ribeye Steak – This is the ribeye removed from the rib steak mentioned above. As such, it is a better serving size and it contains less bone, fat and connective tissue while still being very flavorful and tender. It, too, is 1.25-inch thick.
Petite Prime Rib – This is the ribeye cap and the ribeye tail which are part of the bone-in rib steak described above. The ribeye cap and ribeye tail are rolled into a roast. This should be quickly seared and then slow cooked as a roast.
Back Ribs – These come from the rib roast after removing the Petite Prime Rib and Ribeye Steaks.
Sirloin: The sirloin consists of 4 muscles (cap, top, center and bottom)
Baseball Cut – This is from the center sirloin, the most tender portion of the sirloin. The steaks are cut 1.5 inches thick and are shaped like a filet mignon, hence the term â€œbaseballâ€. The steak is very eye appealing on the plate and they are already portion controlled at 6 to 8 ounces.
Top Sirloin – This is the top sirloin muscle only cut into 1-inch steaks. Very lean and flavorful, these are best grilled or broiled to medium rare.
Sirloin Cap – This is the very top of the sirloin and this meat is very similar to the Tri-tip roast. It can be grilled, broiled or roasted. It is best served in thin, cross-grain medallions. The cap is triangular shaped and is cut approximately 1.5 inch thick.
Tri-tip Roast – This small roast comes from the bottom sirloin. It is also triangular in shape and is best grilled, broiled or roasted and carved in thin, cross-grained slices.
London Broil – The first cut from the top round. This piece of meat is very, very lean and needs to be properly marinated, not over-cooked, and properly sliced. It is cut to be 1.25 inches thick.
Diamond Cut Rump Roast – This roast comes from the Bottom Round and is very lean and consistent.
Tenderized Round Steak (Cube Steak) – This is round steak that has been mechanically tenderized and cut into 4, .5 inch thick portioned steaks. It is a quick pan-frying steak that also slow cooks well in a crock pot or braised in the oven.
Top Round Roast – This is what we use for Smoked Roast Beef and our Jerky.
New York Strip Steak – This is a lean steak, cut 1-inch thick, that contains the loin muscle and is best grilled to medium rare.
Filet Mignon – This 1.5 inch steak is from the tenderloin. The leanest and most tender piece of meat which must not be over-cooked! If not cut into steaks, this is the Tenderloin Roast.
Flank Steak – As the name suggests, it comes from the flank. It is a long piece of meat on the outside of the flank that has more fat than a skirt steak. It also will have more flavor. This cut is very popular in many cultures (Asian, Mexican and French to name a few). Best marinated and cut across the grain.
Skirt Steak – There are two places the skirt comes from; the plate and the inside of the flank. The skirt steak is typically used in fajitas and needs to be marinated to encourage tenderness.
Marrow bones – The base for soup stock or a great pet treat. They are cut 2 inches thick and are 2 to 3 inches in diameter and are from the shank or leg.
Soup bones – The same cut as the marrow bones with more meat left on them that make excellent soups.
Oxtail – The top portion of the tail. It is meaty, gelatinous and extremely flavorful. It is usually slow- cooked for soups.
Brisket – There are 2 muscles in the brisket. We only utilize the flat part which is the leaner portion and is rectangular in shape. This is the source of our Beef Bacon.
Kabobs – Cubed in 1.5 inch cubes for grilling. Our kabobs come from the ball tip portion of the sirloin.
Stew Meat – Less than or equal to 1 inch chunks of meat from various parts of the animal. As the name suggests this is great for stew.
Short Ribs – These come from the chuck and the plate. 2 inches in depth with 2 ribs in each rib portion. There are 2 to 4 rib portions in each package. Very meaty.
Beef Liver – Sliced in 1 and .5 pound per package.
Beef Heart – A package is a quarter of a heart.
Processed Meats – all nitrate free:
Summer Sausage – 100% all beef sausage. It is packaged in one pound packages.
Jerky – Whole muscle jerky from the top round. Whole muscle is more chewy than ground and extruded jerky. JRB jerky is available in three flavors (natural, black pepper and teraki) and in two ounce packages.
The biggest mistake people make when cooking grass-fed beef is over-cooking it. Following these guidelines will help ensure you don’t make that mistake.
1. Start steaks and roasts at room temperature. This is a good rule for all meats, but especially for grass-fed beef. By starting your meat at room temperature, it will take less time to reach the ideal internal temperature while cooking. This gentler cooking method will help your meat stay juicy and delicious. Do not use a microwave! You can place the vacuum sealed packaging in room temperature water to speed the thawing process.
2. Lower the cooking temperature. Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. Otherwise, you cook off the fat that’s there and are left with a dry, tough, unappealing mass of meat that’s lost many of its nutrients. (The more cooked your grass-fed beef, the more Omega 3s and CLA you lose.)
3. Invest in a meat thermometer. You may know how to “eye” when conventional meat is done, but because grass-fed beef is leaner, you don’t have the same kind of wiggle room for mistakes. A meat thermometer will ensure you cook your meat just the way you like it — every time. The desired internal temperatures for grass-fed beef are:
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10°F shy of what’s on that list. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.
4. Don’t play with your meat. Avoid the temptation to poke steaks or roasts with forks or pat burgers down with spatulas. This lets all that delicious fat escape, giving you a less juicy end result.
5. Give your meat a rest. When you’re done cooking your meat, let it rest for at least 10 minutes before slicing into it. This allows time for the escaped juices to get sucked back into the meat. If you don’t do this final step, you’ll slice into your meat only to have all the juices dribble out onto your cutting board or serving plate. What good are they there? You want them in each and every bite of meat you eat.