Coming Soon! Our meat will be available at Mark's Mart in Selma and Northport, Alabama. Also have quarter, half, and whole steers available.
Red Briar Highland Beef.
Our cattle are 100% grass fed and finished, all on pasture. They receive trace minerals and are fed hay that we have produced and stored ourselves only during the winter. Occasional treats are used to bring them in for vaccines and health checks. They are antibiotic free, never given hormones, and grain free. The cattle are transported only a very short distance by farm staff that they know, humanely slaughtered and butchered under USDA supervision.They are dry-aged for 10 to 14 days, custom cut to order, vacuum sealed and frozen.
We harvest at the end of spring and fall growing seasons, having found that the beef has best flavor after feasting on the sweetest grasses and clovers. We sell by whole, half or quarter carcass. Pricing is by take home weight which averages 200 to 375 pounds for a full carcass, 100 to 165 pounds for half carcass, and 50 to 90 pounds for a quarter carcass.
Whole, half or quarter Carcass $10.00 per pound
Bones $3.50 per pound
Organs $11.00 per pound
If you prefer, beef may be purchased hanging weight for $5.00 per pound. You control the cuts and pick up from the abattoir.
We accept deposits throughout the year. Before your beef is harvested, we contact you to fill out your cut list where you can choose the cuts of meat, thickness of steaks and specialty cuts. After aging you may pick up your beef at the abattoir or our farm.
A half beef typically produces the following:
Steaks (3/4 inch) -12 T-Bone or NY Strips and Filet Mignon
12 Ribeye or Rib Steaks
6 Round or Cube Steak Roasts (3 pound)
6 pounds of Beef Stew
5 pounds of Short Ribs
50 pounds of Ground Beef
Suggested Freezer space:
Whole beef - 8 to 12 Cubic feet
Half beef - 4 to 6 Cubic feet
Quarter beef - 2 to 3 Cubic feet
Cooking Grassfed Beef
Highland cattle are slow maturing, making their meat flavorful and succulent. Our herd is raised on wide open pastures of mixed native grasses, clover and fescue. Free flowing streams provide their water. They are all pasture grazed, and harvested humanely only after two years of age to allow for full flavor development.
The common claim for pasture grazed compared to grain-fed beef is that pasture grazed is leaner. That is not always the case. The real difference is that because a pasture grazed cow has a more active life, there is true muscle integrity in the meat. This does not mean that pasture grazed steaks are less tender; on the contrary, worked more gently, pasture grazed beef is wonderfully tender.
When cooking, the goal is to achieve a delicious sear that creates a pleasant light crust on the exterior, and then allow it to finish cooking at a much lower temperature, thus allowing the naturally occurring sugars to caramelize on the surface while protecting those muscle fibers from contracting too quickly. Tough pasture grazed steak results from over exposure to high heat.
We like to recommend "Pure Beef : An essential guide to Artisan Meat with Recipes for every Cut" by Lynne Curry, and provide a copy with each beef order. Ms. Curry covers the differences in cooking superb grass feed beef, and has recipes for all the different cuts common in half and quarter shares. She also includes much information about current beef practices and health impacts of meat consumption.
"We had sous-vide ribeyes and homemade french fries that were fried in beef tallow...the best steak dinner we've ever had!"