Yes! DO NOT defrost in the microwave. You can always defrost a couple days ahead in the fridge. But if you’re like most of us, you may not plan dinner that far ahead, so here is a great way to defrost quickly:

• Fill a large bowl with lukewarm water and submerge the beef pack.

• Check back every 5 minutes and replace water with fresh lukewarm water. The beef is like a giant ice cube so as it cools off the water this will slow down the thawing.

• Alternatively, you can place the bowl under running lukewarm water, and the continuous flow will keep the water from getting too cold.

• If you have multiple packs, make sure there is a big enough bowl with lots of room for water around each pack. It will be faster to thaw in separate bowls.

Filet Mignon, NY Strip steak, Ribeye, Flank steak, Skirt steak, Flat Iron, Tri Tip, Sirloin steaks, Sirloin top. Round Roasts, Chuck Roasts, Brisket, Bone-in Short Rib, Ground Beef / burgers

Our cattle are always on grass, never in a feed lot. We supplement with hay when it’s cold and the grass isn’t growing. In our beef program, we are targeting high marbling beef, like you’d eat in a fine dining steakhouse. The last few months before they get processed, they do get a limited grain supplement. It is free choice, but it adds lots of marbling! They get access to the grain for 30 minutes in the morning and 30 minutes in the evening.

Each animal varies but typically a full brisket ranges from 8-11 lbs.

Phenotype – Observable, general traits. 

RE – Ribeye area, expressed in square inches, is a predictor of the difference in ribeye area of a sire’s progeny compared to progeny of other sires. 

CW – Carcass weight, expressed in pounds is a predictor of the differences in hot carcass weight of a sire’s progeny compared to progeny of other sires. 

Marb – expressed as a fraction of the difference in USDA marbling score of a sire’s progeny compared to progeny of other sires. 

$B – a terminal index, expressed in dollars per carcass, to predict profitability differences in progeny due to genetics for postweaning and carcass traits. 

$C – an index, expressed in dollars per head, which includes all traits that make up both Maternal Weaned Calf Value ($M) and Beef Value ($B) with the objective that commercial producers will replace 20% of their breeding females per year with replacement heifers retained within their own herd. 

If you have detailed questions about any of these definitions, please contact Brian Palmer. It’s basically his favorite thing to talk about in the whole world. Brian Palmer: 936-203-3649.