We are proud to offer local, sustainable, and naturally raised beef from Templeton Hills Beef. Here at SLO Natural Foods Co-op you can find their ground beef, sirloin steaks and tip roasts, brisket roasts, and beef riblets. From April 5 – April 18, Grass Fed and Grass Finished Ground Beef from Templeton Hills Beef is on sale for $8.99 lb., (reg. $9.99 lb.).
Templeton Hills Beef partners Will Woolley and Alton Emery are fourth and fifth generation California ranchers (Alton from Paso Robles), but it wasn’t until 2010 that they saw an opportunity and decided to go into business together raising grass fed and grass finished beef.
Grass fed and grass finished means that their Angus cattle graze the hills of Templeton and Paso Robles for their whole lives and are not ‘finished’ before market on grain in a feedlot. Alton and Will manage their pastures by utilizing rotational grazing. The cattle are periodically moved to fresh pasture, which mimics natural behavior and is better both for the cattle and the land. Their grass fed and grass finished cattle are not given any hormones or antibiotics.
The North County butchers who harvest the steers are strictly small-batch, and only process one or two animals per day. This procedure is not rushed in any way, and when the meat is ground it comes from a single animal; it is not a mixture of many animals, like commercial ground beef. The butchers are USDA inspected and certified and the meat carries the USDA label as well.
The benefits of grass fed, grass finished beef are many. It is much more humane for cattle to live and finish on pasture than to be finished on grain (not a natural food for cattle) and in overcrowded feedlots, conditions that lead to widespread use of antibiotics. The land also benefits because rotational grazing allows the pastures to rest and recover, and not become overgrazed. For people, grass fed and grass finished beef is lower in saturated fat and calories and higher in many nutrients including good fats like Omega-3 fatty acid, Conjugated Linoleic Acid (CLA), and Vitamins A and E.
If you are new to cooking with this leaner beef, know that it requires less cooking time. When converting recipes from conventional to grass fed beef, Alton and Will recommend cutting the cooking time by about 40%; you can always cook longer if needed. For tips on proper thawing, seasoning, and cooking, as well as many tasty recipes, be sure and visit the Templeton Hills Beef website.