Stokes Family Farm
- Q: What does grass-fed beef mean?
- A: Grass-fed means our cattle live on and eat
grasses their entire lives. Cattle evolved eating
grass; feeding them other foods creates problems for their health
- Grass-fed cattle yield very healthy and delicious
beef that is low in saturated fat and cholesterol. It is
also high in vitamin E, beta-carotene and other
anti-oxidants. Most importantly, it has a healthy ratio of omega 3s to
6s. Corn or grain-fed beef has an unhealthy ratio of
these essential fatty acids. In these respects, it is precisely the opposite of
conventional, corn-fed beef.
- Q: How does a share of beef come? Do I have to
cut it up myself?
- A. Your beef will be cut, wrapped and frozen when
you pick it up from the slaughter house. The average share contains the
- 30 to 40% ground beef;
- A variety of roasts
averaging 3 lbs each;
- ¼ of the New York strips
from the cow;
- ¼ of the rib steaks cut
from the cow: (sirloin, round steak, cube steak, stew
- ¼ of the filets from the
- Q: Can I choose how I want my meat cut?
- A: Most of our cattle are split between 4 families.
The butcher has to cut everything from a single cow the
same way. Therefore you can only make cutting choices if
you are buying the entire animal. We know our beef and
select the best thickness and cut for the most flavorful
and juicy results.
- Q: Why do my packages say, “Not For Sale”?
- A: In order to transport our cattle the least
possible distance, we use the only butcher in the local
area. He runs a custom slaughter facility. Essentially,
you are buying a share of a live animal we take to the
slaughterhouse for you. Your beef is intended for home
use rather than retail sale.
- Q: Does grass-fed beef taste like corn-fed
- A: Yes, only more so. Grass-fed beef is richer, with firmer texture than corn-fed beef.
The muscles are generally better developed, and the
meat is lower in fat as well as higher in other
nutrients. Many people love the intense beefiness of
- Q: Do I cook grass-fed beef like I do corn
- A: No! Go back to the drawing board and start
your recipes over. This is the most difficult
concept to convey to the first-time customer.
Grass-fed beef must be prepared like bison, venison
or other very lean meat. In broadest terms,
grass-fed beef should either cook very slowly at a
very low temperature, or very quickly at an
Consider traditional cooking methods and ethnic
cuisines. Pot roast is a classic slow and low
treatment. 200 degrees for 4 hours is perfect. At
the opposite end of the spectrum, cut the meat
thinly and cook on a sizzling iron skillet or grill
until it is barely done. This cooking technique
exemplifies Chinese pepper steak, Mexican fajitas,
and Cuban steak. There is no limit to the ways you
can slice, season and sizzle with these methods.
- Q: How long can I keep my grass-fed beef in
- A: If your freezer is set close to 0 degrees,
conventional beef should be used within 6 months.
The high fat content goes rancid quickly. I
routinely use our grass-beef, after two years in my
freezer, as samples for customers. They are usually
shocked that it tastes so good.
- If ever your meat does not turn out the way you
expect, contact Anthony and let him know the cut you
prepared and your cooking method. He has decades of
cooking experience and can suggest helpful
Anthony Stokes, 678-863-9612
Anthony Stokes 678-863-9612
When quick-cooking grass-fed beef, like on a sizzling hot
grill, use a thermometer and remove your meat from the grill
5 degrees cooler than you normally would. Let the meat rest
at least 5 minutes before serving. 15 minutes is better for
Cook steaks very briefly on a searing hot grill or
cast iron skillet to maintain the juicy tenderness of this
ultra-lean meal. I actually re-cut my steaks to about ¼ inch
to help them cook faster. The faster they cook, the juicier
Slow Cooking Tip
At the other end of the spectrum, grass-fed beef
reaches its perfection when slow-cooked for long periods
of time at a low temperature. Slow- cookers are great. I
cook chuck roasts for 4 hours at 200 degrees in the oven
with wine, balsamic vinegar, onions, garlic, etc. A
crock-pot is another excellent option.
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