This savory, earthy grass-fed steak makes me feel like I am outdoors at a ranch on a crisp sunny day. It has depth and somewhat layered flavors, definitely one for aficionados who love to explore the wonders of Artisan Beef. If you are in the Pacific Northwest and looking for full-flavored grass-fed beef, you’re in luck!
The grass-fed steak had a nice chewy Texture, a straightforward to adventurous Personality with sweet, earthy, almost vegetal tones with hints of mushrooms and a medium length Impression.
Domaine Serene, 2006 Winery Hill Vineyard Pinot Noir. We served this spectacular wine at our Provenance of Beef (aka Meatcamp) tasting at the International Association of Culinary Professionals conference on April 22, 2010. It paired beautifully with the adventurous, earthy flavors of Carman Ranch beef and interestingly, also with the other grass-fed beef from the tasting, The Gleason Ranch, which was a strikingly different beef. Robert Parker 94 points.
Meet The Ranchers
Where To Buy
You can purchase Carman Ranch’s Food Alliance Certified Grass-Fed beef by the quarter, half, or whole through the ranch’s website at www.carmanranch.com or by fax and then pick up your custom order, meeting the family and your fellow bulk beef customers at the same time.
|Date Tasted:||February 2010|
|Cooking Method:||Flat Bottomed Cast Iron Pan|
|How Served:||Medium (oops!)|
|Previous Cut Tasted:||None|
|Previous Date Tasted:||None|
|Breed:||Black Angus and Hereford|
|Growing Region:||Wellowa County Region, Northeastern Oregon|
|Farmers/Ranchers:lllllllll||Cory Carman and David Flynn|
|Diet/Feed:||Grass Fed & Finished (100% grass-based diet)|
|Raising Protocols:||Calves are born in April, turned out with the cows in May, grazed in the hills until October. They are weaned onto irrigated pasture and wintered on alfalfa hay.|
|Finishing Protocols:||As yearlings the cattle are turned into the hills from May-June, then finished on irrigated meadows on fescue, clover, and alfalfa. Harvested at 18 months, or held for an additional winter and harvested at 24-26 months.|
|Slaughterhouse:||Thundering Hooves, Walla Walla, WA|
|Butcher:||Thundering Hooves, Walla Walla, WA|
|Aging Time:||14 Days|
|Never Use Antibiotics Ever:||-|
|Use Vet Approved Spot Treatment Antibiotics:||X (cattle are removed from program if treated)|
|Never Use Feed Antibiotics||X|
|Never Use Added Growth Hormones:||X|
|Never Use Ionophores:||X|
|No Animal, Fish, Fowl By-Products in Feed||X|
|100% Vegetarian Feed (100% pasture and ranch grown hay)||X|
|Practice Rotational Grazing||X|
|Practice Managed Intensive Rotational Grazing||X|
|USDA Naturally Raised New Voluntary Certification||No|
|Third Party Certified Organic||No|
|Third Party Certified Humane||No|
|Other Third Party Certifications||Food Alliance Certification – Grassfed|