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Tallgrass Online Store Special
The Coulotte is lean, tender, robustly flavored steak derived from the cap muscle of the Top Sirloin Butt. Sometimes known as a London Broil. Delicious when broiled or grilled to medium rare doneness. Can be marinated or simply use your favorite dry rub. Each steak weighs approximately 10 oz. and is about 1 inch thick.
Marian Burros, food writer for the New York Times, says that "more diners are switching to rich, juicy and tender grass-fed beef." She writes that Tallgrass Beef has "superb flavor" and is "full flavored,"juicy," and "tender."
Read More Headlines Talking About Tallgrass Beef!
"Why I'm a Grass-Fed
Cattle Rancher," by Bill Kurtis
Cattle Rancher," by Bill Kurtis
Rancher, Journalist, Conservationist. Founder Tallgrass Beef.
| Nutritional and Health Benefits | The Tallgrass Credo |
In much the same way that producing a high quality wine requires beginning with premium grape vines and an environment perfectly suited for growing those grapes, producing great tasting, healthy, all natural grass-fed beef requires the best cattle breeds cultivated in an environment with lush grasses and forages.
We think this analogy is well suited for how we raise our beef. We start with nothing but the best cattle – with genetics as close as we can find to the original, pure breeds. Then we find the most optimal open lands for their raising. And finally, the most dedicated, passionate, and capable ranchers and farmers.
Spend a few minutes (or a few hours!) perusing the three links above, and you'll see just how much there is to know about grass-fed beef.
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