Regenerative agriculture is all about working with nature and animals to build the healthiest ecosystem possible. We work to improve our soil’s microbiomes and enrich the living earth beneath us, so we can grow diverse forage for our cattle and bison to graze on, sequester carbon from the atmosphere, and produce a great tasting, nutrient-dense end product.
With our herd, we use a technique called “rotational grazing.” They graze in pastures for shorter periods of time, mimicking how bison used to roam the American wildlands. Our cattle eat nutrient-dense forage in each new grazing zone, and naturally fertilize the land before moving on, rebuilding soil health and nourishing the roots of native plant species.
Our management practices are consistent with organic objectives—we don’t use chemical fertilizers, pesticides, or herbicides; we believe in making the best decisions for the animals and land, which allows us to work with nature to leave it better than how we found it. However, we are unlikely to seek a particular certification. Want to learn more about our day-to-day practices? Follow along via our Instagram.
Tangen Draw meats have no antibiotics or added hormones. If an animal is sick, we believe it is humane to treat them with necessary antibiotics to get them well, but that animal will be removed from our finishing program and will not be sold under the Tangen Draw name.
Yes. Our beef and bison are dry aged for a minimum of 10 days. We believe dry aging concentrates the natural meat flavors and provides more tenderness.
Yes, please expect a difference in how grass-finished beef tastes compared to conventional beef. Tangen Draw meats will have a wild depth of flavor that is representative of our cattle’s quality of life. Our animals spend their entire lives grazing in nature, on diverse forage. There they have the free choice to select from wild plants to serve their body as needed. Alternately, conventional beef and bison herds spend months in feedlots, eating grains that are not part of their natural diet and often require antibiotics and hormones.
The fat and nutrient composition of grass-finished beef and bison is different from that of a conventional feed-lot animal, commanding different cooking techniques. Here are some tips for successfully working with grass-finished meats:
• Let meats come to room temperature ahead of cooking & pat product dry of any excess moisture
• Always preheat your grill, pan, or oven – a quick sear will hold in more moisture
• Grass-finished meat cooks about 30% faster than grain fed. When the meat has reached a temperature 10 degrees than your desired temperature, remove it from direct heat to rest for 5-10 minutes. A meat thermometer can help here.
• We prefer cooking grass-finished meats to medium rare - note that grass-finished meats will retain a redness in color, even when thoroughly cooked.
• Many chefs season grass-finished meats simply - letting the flavor of products shine through - we enjoy just a bit of salt to taste - but that’s just us.
Some have suggested an internal temperature of 120F as Medium Rare for grass-finished meats. Please test this out to your liking.
Simply put, good things take time. There are more inputs, labor, and patience required in regenerative farming, low-stress livestock handling, and grass finishing animals:
Grass finishing on pastures takes much longer than grain finishing in feedlots (often supplemented with hormones and antibiotics). Low-stress animal handling means herding on horseback, and removing force from the equation. Regenerative grazing management takes more time and infrastructure than turning livestock loose over large areas to graze on their own.
Processing, dry aging, packaging, and shipping small volumes of curated meat can cost more than five times the processing cost of the four large corporations that process and distribute over 80% of conventional feedlot meats in the US.
This is all to say that we passionately believe in our model—where the animals, the land, the environment, our team, and our customers are on the same side. When all of the essential participants benefit, we build a model that is sustainable, can expand to other categories, and moves the needle on agriculture as we know it today.
We ship to all 50 states.
Transparency is one of the core tenets of our business. All orders are shipped via UPS, and we are able to reach most of the western United States via Ground Transit.
We offer $30 Flat Rate Shipping on all orders via Ground Transit, and Free Shipping for orders over $250.
If you are outside our Ground Transit zone, we will ship your product to you via 2-Day Air, which will appear as a line item at checkout. Our payment system receives shipping costs directly from UPS. Your air shipping cost will be based on shipment weight and distance from our shipping facility.
We ship on Mondays and Tuesdays only, to do our part to ensure that your package will not be held over a weekend at a warehouse. We ship via UPS Ground for folks within our 2 to 3-day shipping regions, and via 2-Day Air for all others. We will send email notifications to keep you in the loop. Please check out the FAQ's below for more on package receipt and disposal instructions.
All products are packaged and shipped in curbside-recyclable, insulated boxes paired with dry ice. After testing a variety of solutions, we found this is as sustainable as we can be while still ensuring that our Tangen Draw beef and bison arrives at your door in premium condition.
Disposal Instructions:
Exterior Packaging & Insert – These are curbside recyclable. Please break down components and place them in your recycling bin.
Dry Ice – Dry ice is much colder than regular ice, and can burn the skin in a way that’s similar to frostbite. Please wear insulated gloves when handling, and keep out of the reach of children. For easy disposal, place any leftover dry ice in a well-ventilated area (an outdoor space is ideal) and the remainder of the ice will sublimate away. Never dispose of dry ice in a trash can or sink.
When unboxing your Tangen Draw package, please be mindful of the dry ice. We pack dry ice above and/or below our product to better get it to you frozen. We layer butcher paper in between to protect our beef and bison from freezer burn. Do not touch dry ice with your bare hands. Please use gloves!
Each item ordered will be individually vacuum sealed, so you can pick and choose what to save for later. Place any items you’d like to eat within the week in your fridge, and store the rest in your freezer for up to one year.
Dry ice sublimates slowly over time. We hand-pack every order with the right amount of dry ice to ensure your product stays deep-frozen throughout its journey to you. However, it is normal for the dry ice to have sublimated upon arrival. As long as your product feels cold to the touch, the quality has not been impacted.
If this is not the case, please get in touch with us at info@tangendraw.com.
Store your Tangen Draw product in the freezer and enjoy for up to one year from receipt of your product.
All of our steaks are cut to 1 ¼ inch thickness, so individual steak weights and shapes can vary significantly based on the different length of each cut.
We are all in this together—if we want to build a new food model, we cannot do it without you, our animals, or our amazing team. If you have any questions or concerns with your order, we want to know.
Please reach out to us within 3 business days of receipt at info@tangendraw.com, and we will do our best to make it right.