What is Tallgrass Beef?
We are grass-fed and grass-finished beef company that products the healthiest and tastiest beef available.
What makes Tallgrass Beef healthier?
Cattle are ruminants. They evolved over hundreds of thousands of years by grazing on grass in open pastures. Sixty years ago America’s beef industry changed this natural method of raising cattle to concentrating them in feedlots where they are fattened on a steady diet of grain/corn. In recent years, nutritionists have found that a diet of grain/corn significantly alters the natural fatty acid profile of beef.
• Significantly higher levels of Omega-3 essential fatty acids.
• Increased levels of Conjugated Linoleic Acid (CLAs) and Vaccenic Acid, which is converted in the human body to CLA.
• Higher levels of Beta-Carotene, Vitamin E and other powerful antioxidants.
• It has less saturated fat, calories and cholesterol.
Does Tallgrass Beef taste different?
In the past, some grass-fed beef has had a more robust flavor, much like wild game. However, Tallgrass Beef uses heritage genetics and high quality forage nutrition to produce it’s animals. The result is a consistent taste that is bolder than the flavor of corn-fed beef. It has been described as the ‘original’ taste of beef, sweeter or nuttier than feedlot animals.
What breeds become Tallgrass Beef?
We use historic English breeds, primarily Angus, Red Angus, Hereford, and Red Devon. Our animals are genetically suited to fatten naturally on grass and produce a high quality taste.
Why is it more expensive?
It takes 18 to 24 months for a grass-fed animal to develop natural “marbling” or intra-muscular fat that, while leaner, gives Tallgrass beef its unique taste. Corn-fed beef can be fattened quicker, in 14 to 16 months, on a cheaper food source—corn.
Finishing cattle in feedlots is quicker and cheaper because the cattle are confined to pens or paddocks and fed a very high energy diet.