Great news for you!!! Receive up to ten 2017 steaks for $120.
We have decades of experience with freezer beef but you may not, same as many of our future customers. Please help us by documenting your experience with our beef that has been stored in a deep freeze, cro-vac package for nearly a year. We are confident in our beef quality regardless of how long it has been stored properly and we guarantee your purchase and EVERY purchase with our 100% Satisfaction Guarantee. If you are not completely satisfied with Sangres Best Beef simply contact us by phone or email within 10 days of purchase that something is amiss and we will replace or refund your purchase.
Taste the Difference with Sangres Best Beef!
The term free-range beef cattle brings to mind small herds grazing endless pastures, tails swishing from dawn to dusk. All that term actually means, however, is that those animals have free access to the outdoors at some time. What’s more important is whether free-range cattle are grass-fed or grass-finished—critical distinctions that affect meat’s quality, taste, texture and nutritional values.
The truth is that most cattle are raised in a grass pasture to start, making them grass-fed and free to range. However, those same cattle are typically grain-finished. While maturing, they may spend months in restrictive feedlots dedicated to fattening them on grain to rapidly increase their weight. Meanwhile, feedlots are also where the majority of preventive antibiotics, supplements, and hormones usually enter the food chain.
In contrast, cattle finished on grass spend their days grazing in the pasture. They may have briefly had some grain at an early stage in their lives—during weaning, for example—but feed only on pasture grass and forage for the remainder. These cattle mature naturally and roam freely, resulting in tender yet leaner meats with lower calorie counts and none of the hormones or antibiotics associated with grain-fed beef. In turn, the vitamins and minerals available in quality grass translate into higher nutritional values and more flavorful meat.
All natural, grass-finished beef cattle
Grass-finished beef has a flavor profile all its own. The quality of pasture-raised beef has a tenderness, juiciness and flavor unique to natural beef.
We have all heard the saying, “you are what you eat”. (I would add to that, “you are also what you think”, but that is not the topic today!) That saying also holds true for cattle. Often I kindly tease our vegetarian or vegan friends by pointing out that Sangres Best Beef is simply “grass on the hoof ☺”
Bone broth is part of ancient culinary history around the world. For most people throughout time, food has been a precious commodity, and people needed to eat every bit of an animal after all the energy expended raising or hunting it. Simmering bones for an extended period of time gave them a delicious and incredibly nutritious broth that was even boiled down to a jelled concentrate and carried as travel food (simply add water and whatever herbs, greens, or vegetables you found on the trail, and Voila! Dinner). Bone broth was always a popular folk remedy for illness, for example so-called “Jewish penicillin” – chicken bone broth from whole chicken carcasses with the secret ingredient often named as chicken feet (full of gelatin-producing collagen).
Like many ancient practices, the art of cooking bone broth was largely lost as the modernization of society occurred. Convenience took the place of cooking knowledge for most people, and in this case (and many others) that loss of knowledge and experience was at the expense of our health.
According to an article in Eater on Feb 12, 2015, cooking bone broth experienced a resurgence in the Northeast U.S. in late 2014. The Paleo movement latched onto it and helped bring it to the forefront of the healthy eating movement, and now locavores, the health-conscious, and just folks who love to make great food have joined the fun.
What is the difference between bone broth and stock?
Common stock in grocery stores is mass produced, often has sodium and additives and is a liquid. Even homemade stock is often not cooked more than a couple of hours, which is not a long enough time to gain the vast nutritional benefits from the bones, connective tissue, and marrow.
In contrast, bone broth is made from animal bones that are roasted and then cooked in water for many hours or even days, creating a gelatinized broth. The result is a flavorful, highly nutritious broth that contains:
In addition to all this goodness, bone broth contains from 6 – 12 grams of protein per 8 oz serving. (The variation is due to the extent that the broth is reduced).
How Does Bone Broth Impact Health?
This is harder to determine scientifically. We know it contains plenty of nutrition, and that gelatin has a positive effect on health, but as in many cases, the simpler the remedy (and the less money can be made off it), the less attention it receives.
According to Dr. Axe bone broth is effective for:
Where Can You Find Grass-Fed Bones?
At Sangres Best we offer knuckle bones,short marrow bones, long (canoe-style) split marrow bones, shank, oxtail, and meaty neck bones for sale by the 5 lb bag or by the case of 50 – 60 lbs. The bones are sliced for more effective unlocking of the elements. Find out more and purchase yours here.
We are also very excited to be perfecting our own Sangres Best Bone Broth! This quart size premium frozen broth will be available soon, and in the interests of nothing going to waste, keep an eye out for Bone Char as we are researching how to make this as the final by product of our Free-Range beef!
Bone Broth Recipe
In the meantime, purchase some bones and give it a whirl in your own kitchen. Many recipes out there use vegetables and herbs to add flavor. We choose to let our amazing free-range, high-country grass-finished beef contribute the flavor that only it can and allow you to add salt, herbs, spices and vegetables as you wish. The recipe below is very simple.
3-5 pounds Beef Bones – variety is good but you can’t go wrong with any good quality bone
Filtered Water or good well water – enough to cover the bones
Organic Cider – 2 Tablespoons per gallon of water
Roast bones on a cookie sheet, cake pan or roaster (no lid) at 500 degrees F for 20 minutes or until nice and brown.
Transfer bones to a stock pot, crock pot or pressure cooker. Add a little water to the baking sheet and scrape up the juices cooked to the sheet and add to the pot… lots of flavor there you don’t want to waste!
Alternative: If you use a roaster to brown the bones, add water to the roaster, place the lid on, and heat to 350 F then turn down to warm and leave in the oven for a day or two! Super easy!!! This is my favorite method to do at home. I feel it is safe to leave home with the oven on warm.
Image Courtesy Blue LotusCooking time will vary depending on elevation and method. Six hours at sea level will get the job done but you have to add 5% to the cooking time for every 1,000 feet above 2,000 feet elevation. The consensus is “more is better” and you can’t overdo it. Some folks simmer their bone broth for a day or two. We will be experimenting with one to three hours in a pressure cooker to see what quality we can produce that way at our 8,000 foot elevation.
Remove bones using tongs and strain liquid through a colander. Be sure to scoop marrow from bones if it’s stuck inside. Don’t leave the marrow in the colander! Cool, package and freeze. Freezer quality zip-lock bags are handy because placed flat on a cookie sheet they are quick to thaw when you need it.