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The taste of grass fed and finished meats.
Flavor. Texture. Fat. Grass feeding and finishing changes everything. Or rather, it returns our meats to what they were meant to be—delicious, nourishing, and always of the land.
It’s the true flavor of meat—as nature intended.
TASTING NOTE
Flavor profile
Tangen Draw’s soil imparts a unique and exquisite flavor to the animals that graze here. Expect a vegetal quality from the highland grasses, a minerality from the soil, a creaminess from their extended grazing, and notes of clarified butter, mushrooms, and nuts.
TASTING NOTE
Marbling
Grass feeding and finishing creates leaner, more flavorful marbling. Beta-carotene in the wild grasses creates a yellowish fat that’s as succulent, and craveable as the meat itself.
TASTING NOTES
Aroma
As rich and complex as the landscape they’re raised on, grass fed and finished meats offer an earthy aroma, with hints of soil, vegetation, and iron.
TASTING NOTES
Preparation
Because of the leaner nature of our dry-aged, grass fed and finished meat, cooking more gently at a lower temperature is recommended. The meat will retain a redness even when thoroughly cooked, and it’s important to check internal temperatures to ensure your preferred doneness. Both the taste and texture can change noticeably from medium-rare to medium.
