Feast and Field heads to the Wild West to go on the range with regenerative cattle ranch Oxbow Cattle Company in Montana. With a mission to not only maintain over 350 grass-finished cows, the ranchers frequently talk of rebuilding soil’s organic matter and restoring degraded biodiversity — all practices implemented on the ranch.
But what is grass-finished beef, you ask? And how does that differ from grass-fed? We answer all of your meat label questions, including breaking down the grading system as well as showing you every single technique when it comes to cooking beef. But expensive meat doesn’t always mean the best, so we also suggest a few ways to make the most out of inexpensive cuts.
We couldn’t bring you beef week without a burger, so Travis Walnum of Missoula’s Wally & Buck offers his best recipe along with two from writer and chef Stella Fong’s book, “Flavors Under the Big Sky: Recipes and Stories from Yellowstone Public Radio and Beyond.”
The Montana cattle ranch practices regenerative ranching to rebuild soil’s organic matter and restore degraded biodiversity.
Beef can be prepared so many different ways! Master these essential methods with help from a good instant-read thermometer.
No need to spend an arm and a leg on a cut of beef; marinades, cooking times and tenderizing can all help get the most bang for your buck.
Two Montana chefs make the most of its world-class beef with recipes for Korean beef, smash burgers and flank steak.
What’s grass-finished beef, anyway? We’re demystifying meat labels and decoding terms like “antiobiotic-free,” “hormone-free,” “grass-fed” and more.